Baked French Toast

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

1/4 cup melted butter

1/2 cup brown sugar
1 teaspoon cinnamon
7 slices sourdough
2 eggs
1 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling

Directions

1. Melt butter in microwave & add brown sugar and cinnamon, stirring until mixed.

2. Pour butter/sugar mix into bottom of 8 x 11 pan....spread around
3. Beat eggs, milk, & vanilla
4. Cover pan with a single layer of bread
5. Pour 1/2 of egg mixture on bread layer
6. Add 2nd layer of bread
7. Spoon on remaining egg mixture
8. Cover & chill in fridge overnight
9. Bake at 350 for 45
10. Sprinkle with powdered sugar if desired

- Top should be crusty, middle should be soft & moist, & bottom syrupy. The extra crunch from the sourdough with lots of holes was divine

 

Almond Poppyseed Loaf

 

 

 

 

 

 

 

 

 

■1/2 cup poppy seeds

■1 cup buttermilk
■1 cup butter  
■1/2 teaspoon vanilla
■1 1/2 cup sugar
■1cup ground almonds
■1 cup lemon juice ( 1/2 for cake, 1/2 for glaze)
■4 eggs, separated
■2-1/2 cups flour
■1 teaspoon baking powder
■1 teaspoon baking soda
■1/2 teaspoon salt
■1 cup powdered sugar

Heat oven to 350 degrees F. Lightly butter a nonstick 12-cup bundt pan and set it aside. Soak poppy seeds in buttermilk for 5 to 8 minutes. In a large bowl cream butter and vanilla. Beat in sugar until mixture is light and fluffy. Add egg yolks. Sift together the flour, baking powder, soda, and salt, then add alternately with the buttermilk mixture, beating after each addition. Add the almonds and lemon juice and mix. Beat egg whites until they are stiff but not dry, then gently fold them into the batter. Turn the batter into the pan and bake until a toothpick comes out clean, 35 to 45 minutes. Cool on a wire rack for 20 minutes, then turn out of pan onto rack to finish cooling. Glaze with lemon glaze if desired.

Glaze: mix 1/2 cup lemon juice into 1 cup powdered sugar and stir until smooth.

 

Kale and Butternut Squash Casserole

 

 

 

 

 

 

 

 

 

 

Ingredients

4 teaspoons unsalted butter (1/2 for bottom of baking dish and 1/2 for top when finishing)

1 medium size butternut squash, peeled seeded and sliced thin
1 pound kale, chopped
2 tablespoons olive oil
6 cloves garlic, minced
Coarse salt and freshly ground black pepper
1 teaspoon freshly grated nutmeg
1/4 teaspoon of ground allspice
14 ounces heavy cream
3 tablespoons panko
2/3 cup freshly grated Parmigian cheese

Directions

Preheat the oven to 400 degrees F. Butter a large baking dish.

Peel the squash, then cut crosswise into 1/4-inch slices; set aside.

Steam  kale until just tender, about 5 minutes. Drain well and squeeze out any excess water.

Heat olive oil in a large sauté pan over medium-high heat. Add the garlic and the greens. Cook until the greens are slightly wilted, 3 to 4 minutes. Taste and adjust for seasoning with salt and pepper.

Meanwhile, place half the sliced squash in the prepared dish. Spoon the kale over the squash and sprinkle with the seasoning mixture of nutmeg and allspice. Top with remaining squash. Pour the cream over the vegetables and cover. Bake for 45 minutes.  

Meanwhile, combine the breadcrumbs and cheese in a small bowl. Decrease the oven temperature to 375^o F

Sprinkle the breadcrumb mixture over the squash. Dot with the butter and continue baking, uncovered, until golden brown, about 15 minutes. Cool for about 10 minutes before serving.

Impossible breakfast muffins. Bacon and Eggs

 

 

 

 

 

 

 

 

 

 

 

Filling Mixture :

2 Tablespoons chopped green onions

2 chopped jalapenos
1 clove garlic , finely chopped
1 teaspoon Worcestershire sauce
1 cup shredded Cheddar cheese (4 oz)
5-6 slices cooked, chopped bacon
3 eggs

Baking Mixture

1/2 cup milk

1/2 cup Pioneer baking mix
2 eggs

1 Heat oven to 375°F. Coat 12 regular-size muffin cups with butter.

2 In small skillet, sauté  garlic and jalapenos over medium-high heat 2 to 3 minutes, stirring frequently, until thoroughly cooked; Cool 5 minutes; stir in Worcestershire sauce, green onions, bacon, eggs and cheese. Set aside.

3 In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon into  each muffin cups. Top with filling mixture.

4 Bake about 30 minutes or until toothpick inserted in center comes out clean, and muffin tops are golden brown. Do not overcook. Cool 5 minutes. With thin knife, loosen sides of muffins from pan; remove from pan and cool on rack for 10 minutes longer, and serve.

 

Chicken Salad with pecans and Swiss chard Stalks

Love the color added by the swiss chard stalks

1 poached chicken breast, chopped and chilled
1/3 cup toasted pecans, chopped
2-3 Tablespoons mayonaise, (could add sour cream)
1/4 cup chopped green onions, leave some green bits for color
1/2 cup finely chopped swiss chard stalks (or celery)
1 tsp mixed herb blend - mine had chives, shallots, garlic and green peppercorn.
fresh ground black pepper, to taste

Mix all ingredients and serve.

Note: could use any nuts you like but the toasted pecans were very flavorful

Quiche with Swiss Chard

 

 

 

 Ingredients

3 large eggs, beaten

3/4 cup heavy cream

ground red pepper , or similar

1 cup chopped fresh Swiss Chard, stalked removed  (I saved for chicken salad)

3 Tablespoons sautéed green onions

2/3 cup shredded Swiss cheese

1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate

 

Directions

Preheat the oven to 375 degrees F.

Combine the eggs, cream, sautéed onions and pepper in a bowl. Layer the spinach, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cool and serve

Glühwein - mulled wine recipe

 ingredients:

¾ liter of red wine

1 stick of cinnamon

2 cloves

Sugar to taste

1 Piece lemon peel

1 Piece orange peel

 

Heat red wine and sugar in a saucepan and boil it with cinnamon, cloves and grated lemon peel. Cool to drinking temperature.

Salad of Garden Greens, Hearts of Palm, Satsumas, and Candied Pecans

 

This is what I started with. Couldn't use everything!!

 

 

 

 

 

 

 

 

 

 

Candied Pecans

1 cup pecans, halved and quartered
1 Tbs. maple syrup
2 Tbs. sugar
2 Tbs. satsuma juice
pinch salt
1 tsp. Ground Ancho Chili Pepper

 Salad Dressing

3 Tbs. olive oil

2 Tbs. lemon juice
2 Tbs. satsuma juice
1 tsp. worcester sauce
1 tsp. sugar

 Salad

1 1/2 cups hearts of palm, rinsed, halved and thinly sliced

1 avocado, sliced
4 cups mixed salad greens9I included chard with bright pink stems)
2 small satsuma oranges, peeled and segmented
1/2 cup crumbled feta
freshly ground black pepper to taste

 

 

1. To make Candied Pecans: melt sugar into maple syrup and satsuma juice in sauté pan. Add chili and bring to boil.  Add pecans and sauté one minute more to get a nice roasted taste.  Spread nuts on paper until cooled and slice for salad or add whole.

 

2. To make Salad: Whisk together dressing ingredients in salad bowl. Toss together hearts of palm and avocado in serving bowl with dressing. Add the salad greens, feta and satsuma slices and mix together. Add in pecans and serve. Pepper to taste.

Notes: I added half a tomato and regretted it - could also use red onion - could also replace hearts of palm with Kolrabi slices.

 

Serves 6

30 minutes prep time

 

Green Salad with Hearts of Palm, Avocado and Tomato

 

 

 

 

 

 

 

 

 

 

 

 

 

3-4  servings

 

Ingredients:

1 quart of garden greens (I used chard, kale, spinach and lettuces)

1 cup sliced hearts of palm
1 diced tomato
1 avocado, peeled and diced
2 T almond slivers
 

Dressing Ingredients:

Juice of 1 fresh lemon

2 tsp. Worcestershire sauce
Coarse ground black pepper to taste
1/2 tsp seasoned salt ( I use Tony's cajun seasoning)
1/4 cup extra virgin olive oil

Rinse greens and dry well.

For the dressing: Mix the lemon juice, Worcestershire sauce, black pepper, and seasoned salt, then shake in a salad bottle with olive oil.  (could use a bit of mustard if you want more emulsion)

Tear greens into bite size pieces and place in Salad Bowl

Dice the tomato.
Rinse and slice hearts of palm, separating into rings or breaking into pieces.
Peel and dice the avocado.
Add all other ingredients, including almonds to the salad bowl. Drizzle dressing over the salad. Toss and serve.

Rice Pudding

 

2 cups milk
1/2 cup Abrorio rice
1/3 cup sugar

1 tsp vanilla

1/3 cup Sultanas (optional)

cinnamon sugar
2 Tablespoons butter

 Combine rice, milk and sugar in a large enamel pot. Bring just to the boil, stirring often. Remove from heat.  Place partially cooked rice in oven and cook for one hour at 325 degrees until thick and milk is absorbed.

Add vanilla, sultanas and sprinkle dots of butter and cinnamon sugar on top and cook for another 15 or 20 minutes. (pudding will thicken more as it cools).

let stand, uncovered until cooled.

Roast wild duck with kumquat sauce

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

4 - 5 wild ducks, washed and dried

1 teaspoons salt

1 1/2 teaspoons pepper

2 stalks celery, sliced

1 onion, sliced

2 cinnamon sticks

2 star anise

1 tablespoon olive oil

1/4 cup honey

 

mix together and warm:

   1/4 cup sherry wine vinegar

   1 teaspoon brown sugar

   2 cups orange juice

   1 tablespoon butter

10 kumquats, sliced crosswise into 1/8 -inch thick slices

 

1. Heat the oven to 350 degrees.

2. Season the duck all over with 1  teaspoons salt and one teaspoon pepper.

3. In a small bowl, stir together the celery, onion, cinnamon sticks, star anise

4. Heat a large sauté pan over medium-high heat and add tablespoon oil. Brown the ducks, turning every few minutes to color each side evenly and well, about 10 minutes total.

5. Place the duck and any juices in a covered baking pan and cover with the celery onion mixture. Roast until the duck breasts are tender, about 2 hours.

6. Remove the duck and set aside to rest 20 to 30 minutes before carving.

7. While the duck is cooling, make the kumquat sauce. Place the honey in a the same saute over high heat. Bring the honey to a boil and cook just until it begins to darken and caramelize. Stir together the brown sugar, 1/2 teaspoon black pepper, vinegar and orange juice and warm in microwave.

8. Cook over medium heat until the liquid is reduced by three-fourths, 20 to 25 minutes. Stir in the butter and kumquat slices and simmer gently for 5 minutes, (no more) stirring occasionally. Remove from heat and serve with the duck.

Strawberry Angel Food Cake Dessert

1 tube pan size angel food cake (I purchased but it had too much salt - recommend baking your own)
1 pint whipping cream
1 pkg frozen strawberries, sweetened
2 pints fresh strawberries, sliced
1 6 ounce package strawberry flavored gelatin

tear angel food cake into chunks and put in large dish
mix jello into 1 cup boiling water.
put partially thawed strawberries into hot jello mixture until strawberries are separated.
slightly cool gelatin mixture
whip cream and fold into strawberry gelatin with fresh strawberries.
pour strawberry, gelatin and cream mixture over angel food cake.
chill until set.

Asparagus Quiche

 

 

 

 

 

 

 

 

 

 

Ingredients

·         1 pound asparagus, chopped into small pieces ( I used frozen)

·         2 Tablespoons of finely chopped green onions

·         1 teaspoon oil

·         1 teaspoon lemon zest

·         2 (8 inch) unbaked pie shells

·         1 cup cream

·         4 eggs

·         Black pepper to taste

·         Red pepper to taste

·         8 ounces Gruyere, grated – best quality, no substitute

Directions

1. Preheat oven to 375 degrees F. Place fresh asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool. (If frozen, skip this step)
2. Place green onion in skillet with tsp oil and sauté for one minute and set aside.
3. Sprinkle onions and chopped asparagus into pie shells.
4. In a bowl, beat together eggs, cream, lemon zest and peppers. Sprinkle Swiss cheese over asparagus. Pour egg mixture on top of cheese.
5. Bake uncovered in preheated oven until firm, about 35 to 40 minutes. Let cool to room temperature before serving.

          I found a bag of asparagus and 2 pie shells in the freezer and worked up this lovely little quiche for lunch! Very tasty

Tomato, basil and mozzarella with balsamic & olive oil

Slice 3 medium tomatoes
shred about 4 ounces of mozzarella
Sprinkle with shredded basil

mix a vinagrette with balsamic vinegar, olive oil, salt, pepper and 1/4 t. dijon mustard.

Splash dressing over tomato mixture.

All must be absolutely fresh.

Beef, Italian Sausage and Spinach Ravioli

1 recipe pasta dough

Filling:

1 T. olive oil

6 ounces Italian sausage

6 oz. ground meat

1 clove garlic, pressed

½ cup blanched and chopped spinach – (6 oz)

1 t. dried herbs

Salt and pepper to taste

2 eggs

2 T. grated parmesan cheese

Dash nutmeg

Brown and crumble beef and sausage and olive oil. Drain off oil, place meat in food processor and cool. Add remainder of ingredients and process briefly. Cool completely

Filling and Cooking Pasta

Flour sheet of dough and place over ravioli mold. Fill each space with 2 tsp. filling. Wet dough slightly and lay another sheet of dough over meat.  Press dough down with rolling pin and remove excess dough around edges. Turn mold over to release raviolis onto a baking sheet line with waxed paper.

Cook ravioli in gently boiling water for about 8 to 10 ,minutes. Serve with sauce.

Pasta Dough

1 1/2 c all purpose flour
1/3 c cake flour
3 eggs
2 t. olive oil

Place flours in food processor. Beat eggs and olive oil in small bowl. Turn on processor and slowly add eggs and oil. Continue processing until the dough forms a ball. If the dough is sticky, knead a little more flour in by hand. Divide dough into 3 pieces and wrap in plastic. Let it rest for at least 15 minutes. Start with 1 pices of dough and send through pasta machin on setting #1 - 6 to 8 times, folding into thirds each time. Sprinkle with flour if necessary. Now roll the pata through on #2 and continue though #6

Lemon Almond Biscotti with White Chocolate

6 tablespoons butter softened
2/3 cup sugar
1/4 teaspoon salt
1 tablespoon lemon zest
1 teaspoons almond extract
1 1/2 teaspoons baking powder
3 tablespoons freshly squeezed lemon juice
2 large eggs
2 cups flour

12 ounces white chocolate

Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18" x 13") baking sheet.

In a medium-sized bowl, beat the butter, sugar, salt, lemon zest, almond extract, and baking powder until the mixture is smooth and creamy. Beat in the lemon juice and eggs; At low speed of your mixer, add the flour, stirring until smooth; the dough will be sticky.

Place the dough onto the prepared baking sheet. Shape it into a log that’s about 13" long x 3" wide x 3⁄4" thick. Bake the dough for 25 minutes.

Remove from the oven, cool on the pan about 25 minutes; Reduce the oven heat to 325°F.

Using a spray bottle filled with room-temperature water, lightly but thoroughly spritz the log, making sure to cover the sides as well as the top. Softening the crust just this little bit will make slicing the biscotti much easier.

Use a serrated knife to cut the log crosswise into 1⁄2" slices.  Set the biscotti on edge on the prepared baking sheet. Return the biscotti to the oven, and bake them for 30 to 35 minutes, till they feel very dry and are beginning to turn golden around the edges. Remove the biscotti from the oven, and transfer them to a rack to cool.

Melt chocolate carefully in microwave (50% power for 1 minute) and dip one end of biscotti in chocolate. Cool in  muffin pans until the chocolate is hard.

Salad with strawberries and balsamic vinegar

¼ cup balsamic vinegar

1/3 cup sherry vinegar

1 small shallot, minced

1 T. Dijon mustard

½ T minced fresh herbs – (thyme)

¼ t salt

1/8 t. white pepper

¼ cup olive oil

¼ cup walnut oil

Add all ingredients to a container with lid and shake well to mix

Serve with mixed salad greens and sliced strawberries.

(I sprinkled a small amt of sweetener and balsamic on strawberries before adding)

Fresh Herb Bread

2 ¼ t. dry yeast

3 c. bread flour

1 T. powdered milk

2 T. sugar

1 ½ t. salt

1 T fresh herbs, chopped

1 T. butter, melted

1 c. warm water

Place everything in bread machine and set on manual.  Lightly sprinkle corn meal over a baking sheet or stone. After cycle is finished, form dough into round and place on prepared baking sheet or stone. Let rise about 1 hour. Bake at 375 degrees F for 30 minutes or until browned on top and bottom.