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2 cups whole milk
1 cup heavy cream
1/2 cup molasses
1/4 cup dark brown sugar
1/3 cup cornmeal
1 teaspoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon salt
1 pint vanilla ice cream
Preparation
1. Heat the oven to 350°. In a medium heavy stainless-steel saucepan, bring the milk, cream, molasses, and brown sugar almost to a simmer over moderately high heat, stirring occasionally.
2. In a medium bowl, whisk together the cornmeal, ginger, cinnamon, and salt. Add to the milk mixture, whisking. Bring just to a simmer, whisking. Pour into an 8-by-8-inch baking dish. The batter will be thin and shallow.
3. Bake the pudding in the middle of the oven for 20 minutes. Remove from the oven and stir well. Return the pudding to the oven and continue cooking for 20 minutes. The pudding will still be quite wobbly but will set as it cools. Let cool on a rack for 20 minutes and serve warm. Or cool completely and reheat the pudding in a 350° oven for about 5 minutes just before serving. Serve the pudding topped with the ice cream.
1
lb bacon, cut into 1-inch pieces
1
medium onion, chopped (1/2 cup)
1
medium red bell pepper, chopped (3/4 cup)
1
package (8 oz) sliced fresh mushrooms
2
tablespoons Dijon mustard
1/2
teaspoon salt
1/2
teaspoon pepper
3/4
cup milk
12
eggs
1
package (2 lb) frozen hash browns, thawed
2
cups shredded Cheddar cheese (8 oz)
Directions
1 In 12-inch skillet, cook bacon until crisp. Using slotted spoon. Remove from pan to small bowl. Cover and refrigerate. Drain drippings, reserving 1 tablespoon in pan. Add onion, bell pepper and mushrooms; cook 4 minutes over medium heat, stirring occasionally. Stir in mustard, salt and pepper. In large bowl, beat milk and eggs with wire whisk.
2 Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread half of hash browns in baking dish. Spread onion mixture evenly on top. Sprinkle with 1 cup of the cheese. Spread remaining hash browns over top. Pour egg mixture on top. Cover; refrigerate 8 hours or overnight.
3 Heat oven to 325°F. Uncover; bake 50 to 60 minutes or until thermometer inserted in center reads 160°F. Sprinkle with remaining 1 cup cheese and the bacon. Bake 3 to 5 minutes longer or until knife inserted in center comes out clean, top is puffed and cheese is melted. Let stand 5 minutes.
1/3 cup old fashioned rolled oats
1 tsp brown sugar
1/4 tsp baking powder
pinch of salt
1/4 tsp ground cinnamon
1/2 cup skim milk
1 egg white, whisked
1/4 tsp pure vanilla extract
1 tsp buttter, melted and cooled
1 Tbsp raisins
pure maple syrup for serving
Instructions
Preheat oven to 350°F. Lightly grease a small ovenproof bowl or ramekin.
In a small mixing bowl, whisk together oats, sugar, baking powder, salt, and cinnamon.
In a medium bowl, whisk together milk, egg white, vanilla extract, and melted butter. Make sure you whisk these ingredients together very well, or else you run the risk of the egg white separating while baking.
Pour dry ingredients into wet and stir until combined. Pour mixture into prepared bowl and sprinkle raisins over the top.
Bake for 20 minutes, or until oatmeal is puffed and set.
Serve warm with maple syrup.
Wash chicken well with cold water inside and out.
Pat dry using paper towels.
In a bowl mix together 1/4 cup melted butter with vegetable oil, then rub all over the outside of the chicken.
Season the inside of the chicken with salt and black pepper.
Season the outside of the chicken with seasoned salt, black pepper and garlic powder (if using).
Place the chicken into a glass dish; cover top of the dish tightly with plastic wrap.
For best flavor cover with plastic wrap and refrigerate overnight.
Stuff onion quarters, chopped celery and/or a whole lemon/s and 2 tablespoons cold cubed butter into the cavity of the chicken, then tie legs together with butcher's twine or heavy cotton string.
Place the chicken on a rack in a roasting pan (for extra juicy breast place breast side down on rack).
Pour the low-sodium chicken broth into bottom of the roasting pan (keeps drippings from burning and makes a good base for gravy).
Tent loosely with heavy foil.
Set oven to 350°.
Roast for about 1 hr and 10 minutes, basting with juice/liquid from the bottom of the roasting pan.
Uncover and roast for about 20 minutes more (uncovered) or until internal temperature reaches 180°.
Remove from oven and let rest (covered with foil) for about 20 minutes before carving.
2 ¼ cups self-rising cornmeal
½ cup milk
¾ cup buttermilk
2 eggs
1 rounded tablespoon mayonnaise
2-3 slices white bread
½ onion, chopped
1 teaspoon poultry seasoning
1 teaspoon salt
1 teaspoon black pepper
2-3 teaspoons sage, rubbed
1 stick butter, melted
½ cup half-and-half or evaporated milk
1 cup chicken broth
1 can cream of chicken soup
Instructions
Heat oven to 415 degrees. Mix together cornmeal, milk, buttermilk, 1 egg and mayonnaise. Pour the mixed ingredients into a well-greased 8-inch cast iron skillet, and bake for 30 minutes until brown. Once it is finished baking, remove it from the oven and let it cool.
After the cornmeal mixture has cooled, crumble the cornbread and 2-3 slices of white bread into a bowl. Next, add the onion, poultry seasoning, salt, pepper and sage. Mix well. Add melted butter, the other egg, half-and-half or evaporated milk, chicken broth and half of a can of cream of chicken soup. Mix well.
Pour into a greased 10 ½-inch square cast iron skillet. Spread the rest of the can of soup on top of the dressing ingredients mixture, and bake for 45 minutes in a 350-degree preheated oven until lightly browned.
When ready to serve, heat the butter and oil in a very large saute pan or large pot. Saute the shallots over medium heat for 5 minutes, tossing occasionally, until lightly browned. Add the drained vegetables to the shallots with 1/2 teaspoon salt and the pepper and toss. Cook just until the vegetables are heated through. Serve hot.
1/2 cup butter, softened
1 1/2 cups sugar
2 eggs
1 1/4 cups mashed bananas (3-4 bananas)
1/4 cup buttermilk
2 teaspoons vanilla
2 cups flour
1 teaspoon baking powder
1/8 teaspoon baking soda
pinch of salt
Instructions
Prepare loaf pan. (I used two smaller loaf pans.)
Sift together flour, baking powder, baking soda and salt. (Do not skip this step!)
Mash bananas and set aside.
In a stand mixer on medium-high, cream butter and sugar together for about 2 minutes. Add eggs, one at a time with mixer on low speed. Add in buttermilk and vanilla until the batter is just combined.
Slowly pour in the flour mixture. Mix until JUST combined.
Remove bowl from mixer and fold in mashed banana's.
Divide batter into greased and floured bread pans and bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean.
Posted by Christopher Stewart on March 28, 2023 at 12:58pm 0 Comments 2 Likes
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