Recipes
Shirley's Cinnamon Raisin Breakfast Pudding
1 loaf whole wheat cinnamon raisin bread, unsliced (I couldn’t find that in the store so I bought The Baker Bread called Yoga bread, with cranberries and sunflower seeds)
Confectioner’s sugar
Fresh berries
½ c. melted butter
5 whole eggs
3 egg yolks
¾ cup sugar
3 cups milk
1 cup half & half
1 Tablespoon vanilla
1 teaspoon cinnamon (I added extra with the Yoga bread)
½ teaspoon nutmeg
Trim end pieces from the loaf and cut into 8 slices. (put two slices together and cut in half since the bread was sliced)
Arrange in greased baking dishes (one 9x13x2 and one large loaf pan) Beat together the whole eggs and yolks. Whisk in the next six ingredients. Pour evenly over the bread, cover with foil and refrigerate overnight. Drizzle with melted butter and bake covered at 350 F. 45-60 minutes until cooked through. Dust with confectioner’s sugar and top with fresh berries. Serves 8
Marda's Jimmy Dean Pesto Torte...served at January meeting
* 1 package Regular Flavor Jimmy Dean Pork Sausage, cooked, crumbled and drained
* 1 refrigerated pie crust
* 24 ounces cream cheese, softened
* 1/2 cup sour cream
* 1/4 teaspoon salt
* 4 eggs
* 3/4 cup sun-dried tomatoes in oil, drained well and finely chopped
* 1/2 cup prepared basil pesto
* Thin tomato wedges or roasted red pepper strips (optional)
* Fresh basil or Italian parsley leaves (optional)
Lightly grease bottom and sides of a 9-inch springform pan. If using a silver pan, preheat oven to 325° F. If using a dark non-stick pan, preheat to 300° F. Remove rim from pan; press crust gently onto bottom of pan and trim edges to fit. Bake crust for 5 minutes; set aside to cool. Mix cream cheese, sour cream and salt with an electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition until just blended. In a separate bowl, combine cooked sausage and sun-dried tomatoes with 2 cups of the cheese mixture; stir well. Spread sausage mixture evenly over crust; top with remaining cheese mixture. Spoon rounded teaspoons of pesto randomly over batter. Cut through pesto and surface of batter with a knife, using a swirling motion for a marbled effect. Bake on the middle oven rack at 400° F for 10 minutes; reduce heat to 200° F and bake 55 to 60 minutes longer, or until center is just set. Cool in pan 10 minutes before removing rim of pan from cake; run a knife or metal spatula between cake and rim of pan to loosen. Cool another 30 minutes before slicing or refrigerate immediately up to one day in advance of serving time. (To reheat torte, cover loosely with foil; bake in preheated 350° F oven 25 minutes). Garnish with tomato or roasted red pepper strips and fresh herbs if desired. Serve warm within two hours.
Note: To substitute dried sun-dried tomatoes for the oil-packed variety, pour boiling water over 3/4 cup (gently packed) dried tomatoes in a small bowl; let stand 3 minutes. Drain well.
Swirling tip: Drag knife across batter in swirling horizontal lines about 1 inch apart, then run knife through these lines at a 90° angle, again about 1 inch apart.
Pat L's Cranberry-Nut Coffee Cake
2 C Bisquick
2/3 C milk
2 Tbsp sugar
1 egg
1/4 C brown sugar
1/2 C chopped walnuts
1/4 tsp cinnamon
1 1-lb can whole berry cranberry sauce (use 1/2 to 2/3)
1/2 C powdered sugar
1/4 tsp vanilla
1 Tbsp water +/-
Mix the Bisquick, milk, sugar and egg together, then beat 1/2 minute. Spread into a greased 9”X9”X2” pan.
Combine the brown sugar, walnuts and cinnamon and sprinkle over batter.
Spoon cranberry sauce over the top.
Bake at 400 °F for 25-30 min.
Make glaze from powdered sugar, vanilla and water. While still warm, drizzle glaze over the top.
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1 loaf whole wheat cinnamon raisin bread, unsliced (I couldn’t find that in the store so I bought The Baker Bread called Yoga bread, with cranberries and sunflower seeds)
Confectioner’s sugar
Fresh berries
½ c. melted butter
5 whole eggs
3 egg yolks
¾ cup sugar
3 cups milk
1 cup half & half
1 Tablespoon vanilla
1 teaspoon cinnamon (I added extra with the Yoga bread)
½ teaspoon nutmeg
Trim end pieces from the loaf and cut into 8 slices. (put two slices together and cut in half since the bread was sliced)
Arrange in greased baking dishes (one 9x13x2 and one large loaf pan) Beat together the whole eggs and yolks. Whisk in the next six ingredients. Pour evenly over the bread, cover with foil and refrigerate overnight. Drizzle with melted butter and bake covered at 350 F. 45-60 minutes until cooked through. Dust with confectioner’s sugar and top with fresh berries. Serves 8
Marda's Jimmy Dean Pesto Torte...served at January meeting
* 1 package Regular Flavor Jimmy Dean Pork Sausage, cooked, crumbled and drained
* 1 refrigerated pie crust
* 24 ounces cream cheese, softened
* 1/2 cup sour cream
* 1/4 teaspoon salt
* 4 eggs
* 3/4 cup sun-dried tomatoes in oil, drained well and finely chopped
* 1/2 cup prepared basil pesto
* Thin tomato wedges or roasted red pepper strips (optional)
* Fresh basil or Italian parsley leaves (optional)
Lightly grease bottom and sides of a 9-inch springform pan. If using a silver pan, preheat oven to 325° F. If using a dark non-stick pan, preheat to 300° F. Remove rim from pan; press crust gently onto bottom of pan and trim edges to fit. Bake crust for 5 minutes; set aside to cool. Mix cream cheese, sour cream and salt with an electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition until just blended. In a separate bowl, combine cooked sausage and sun-dried tomatoes with 2 cups of the cheese mixture; stir well. Spread sausage mixture evenly over crust; top with remaining cheese mixture. Spoon rounded teaspoons of pesto randomly over batter. Cut through pesto and surface of batter with a knife, using a swirling motion for a marbled effect. Bake on the middle oven rack at 400° F for 10 minutes; reduce heat to 200° F and bake 55 to 60 minutes longer, or until center is just set. Cool in pan 10 minutes before removing rim of pan from cake; run a knife or metal spatula between cake and rim of pan to loosen. Cool another 30 minutes before slicing or refrigerate immediately up to one day in advance of serving time. (To reheat torte, cover loosely with foil; bake in preheated 350° F oven 25 minutes). Garnish with tomato or roasted red pepper strips and fresh herbs if desired. Serve warm within two hours.
Note: To substitute dried sun-dried tomatoes for the oil-packed variety, pour boiling water over 3/4 cup (gently packed) dried tomatoes in a small bowl; let stand 3 minutes. Drain well.
Swirling tip: Drag knife across batter in swirling horizontal lines about 1 inch apart, then run knife through these lines at a 90° angle, again about 1 inch apart.
Pat L's Cranberry-Nut Coffee Cake
2 C Bisquick
2/3 C milk
2 Tbsp sugar
1 egg
1/4 C brown sugar
1/2 C chopped walnuts
1/4 tsp cinnamon
1 1-lb can whole berry cranberry sauce (use 1/2 to 2/3)
1/2 C powdered sugar
1/4 tsp vanilla
1 Tbsp water +/-
Mix the Bisquick, milk, sugar and egg together, then beat 1/2 minute. Spread into a greased 9”X9”X2” pan.
Combine the brown sugar, walnuts and cinnamon and sprinkle over batter.
Spoon cranberry sauce over the top.
Bake at 400 °F for 25-30 min.
Make glaze from powdered sugar, vanilla and water. While still warm, drizzle glaze over the top.
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Judy's Curried Vegetables
Peel carrots and cut into pieces
Blanch in boiling water for 1 1/2 minutes. Scoop out and set aside
Cut potatoes into pieces same size as carrots.
Blanch in boiling water for 3 minutes. Scoop out and set aside.
In sturdy saucepan saute one coarsely chopped onion in some peanut oil
When onion begins to soften, add green curry paste to taste - anywhere from 1 teaspoon to 1 Tablespoon
Stir constantly for about 1 minute, scraping bottom of pan
When curry paste is fragrant and onion ready, add one can of coconut milk
Add blanched vegetables
Cook about 5 minutes
Add frozen green peas, cook a couple minutes more.
Serve over plain white rice.
Notes: Cutting vegetables - I use whats called a rolling cut. Tilt knife slightly, make first cut. Roll carrot, make next cut. Keep going to end of carrot. Gives more interesting shapes.
Potatoes - I used mixed fingerling potatoes from Costco but Yukon Gold or other similar potato is fine
Green curry paste - the flavor is better than curry powder, to my way of thinking. I used about 1.5 teaspoons for the dish I brought to our meeting, which gave a milder version.
Coconut milk - if not familiar with this product, be warned that it is solid at the top of the can, liquid below. You want it all so open carefully and scrape all the solids into the pan. Once stirred together it becomes uniform in texture
Adding shrimp or braised chicken thighs cut into pieces turns this into an entree rather than a side dish
Carol's Curried Fruit Bake
Prepare the day before you plan to serve it. Recipe can be halved.
Ingredients:
1/3 C. butter or margarine
3/4 C. brown sugar, packed
4 tps. curry powder
5 16- ounce cans of fruit:peaches, pears, apricots, maybe pineapple.Select no- sugar- added varieties.
Heat oven to 325. Drain fruit. Cut into smaller pieces if desired. Place in a casserole. In a separate bowl, melt butter and stir in the curry powder and brown sugar. Add to fruit . Mix well. Bake 1 hour. Cool. Refrigerate.
On the next day, remove from fridge, bring to room temp and bake at 350 until bubbly and hot. Note: this is best served hot. It doesn't do so well when cooled.
Peel carrots and cut into pieces
Blanch in boiling water for 1 1/2 minutes. Scoop out and set aside
Cut potatoes into pieces same size as carrots.
Blanch in boiling water for 3 minutes. Scoop out and set aside.
In sturdy saucepan saute one coarsely chopped onion in some peanut oil
When onion begins to soften, add green curry paste to taste - anywhere from 1 teaspoon to 1 Tablespoon
Stir constantly for about 1 minute, scraping bottom of pan
When curry paste is fragrant and onion ready, add one can of coconut milk
Add blanched vegetables
Cook about 5 minutes
Add frozen green peas, cook a couple minutes more.
Serve over plain white rice.
Notes: Cutting vegetables - I use whats called a rolling cut. Tilt knife slightly, make first cut. Roll carrot, make next cut. Keep going to end of carrot. Gives more interesting shapes.
Potatoes - I used mixed fingerling potatoes from Costco but Yukon Gold or other similar potato is fine
Green curry paste - the flavor is better than curry powder, to my way of thinking. I used about 1.5 teaspoons for the dish I brought to our meeting, which gave a milder version.
Coconut milk - if not familiar with this product, be warned that it is solid at the top of the can, liquid below. You want it all so open carefully and scrape all the solids into the pan. Once stirred together it becomes uniform in texture
Adding shrimp or braised chicken thighs cut into pieces turns this into an entree rather than a side dish
Carol's Curried Fruit Bake
Prepare the day before you plan to serve it. Recipe can be halved.
Ingredients:
1/3 C. butter or margarine
3/4 C. brown sugar, packed
4 tps. curry powder
5 16- ounce cans of fruit:peaches, pears, apricots, maybe pineapple.Select no- sugar- added varieties.
Heat oven to 325. Drain fruit. Cut into smaller pieces if desired. Place in a casserole. In a separate bowl, melt butter and stir in the curry powder and brown sugar. Add to fruit . Mix well. Bake 1 hour. Cool. Refrigerate.
On the next day, remove from fridge, bring to room temp and bake at 350 until bubbly and hot. Note: this is best served hot. It doesn't do so well when cooled.