Don’t throw away stale bread; cut it up and use it for croutons or breadcrumbs.
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Monthly Archives: May 2019
To sanitize cutting boards and countertops, use a mixture of 1 tbs bleach to 1 gallon of water.
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When using muffin tins, if you find you don’t have enough batter to fill all the cups, pour a little water into empty ones. This will prevent the pan from scorching.
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CHOCOLATE BREAD PUDDING
1 (1 lb) loaf French or Italian bread, cut into cubes (about 15 cups)
3 c milk
1/4 c heavy cream
1/2 c coffee-flavored liqueur, such as kahlua
1 c sugar
1 c packed light brown sugar
1/4 c cocoa powder
1 tbs vanilla
2 ts pure almond extract
1 1/2 tsp cinnamon
6 lg eggs, lightly beaten
8 oz semisweet chocolate, grated
Preheat the oven to 325 degrees. Lightly grease a 13″x9″ baking dish. Place the bread in the baking dish.
In a lg bowl, whisk together the milk, cream and liqueur. In another bowl, combine the sugar and brown sugars with the cocoa powder and mix well. Add this to the milk mixture and whisk to combine. Add the vanilla and almond extract and the cinnamon to the beaten eggs. Combine the egg mixture with the milk mixture and mix well.
Stir in the grated chocolate. Pour the mixture evenly over the bread cubes; let stand, stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture.
Bake the pudding for 1 hour, or until set; a knife inserted into the center of the pudding should come out clean.
Serve the pudding warm, or refrigerate it and serve chilled.
Serves 10-12
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PEAR COBBLER
1/2 c (1 stick) butter
1 c sugar
3/4 c self-rising flour
3/4 c milk
1 (29 oz) can pear halves in heavy syrup
Place the butter in a baking dish and place in a 350 degree oven until the butter has melted. Leave the oven on. Stir together the sugar and flour; stir in the milk and mix well. Pour the batter over the melted butter in the pan. DO NOT STIR! Break the pears in half and place them on top of the batter; gently pour the syrup from the pears over the cobbler. DO NOT STIR! Bake the cobbler for 30 minutes
Serves 8
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PEAR-LICIOUS CAKE
CAKE:
1 1/4 c vegetable oil
2 c sugar
3 eggs
3 c flour
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
1 tsp vanilla
2 c chopped canned Bartlett pears in syrup, well drained (reserve syrup for glaze)
1 c chopped pecans
GLAZE:
1 tbs butter, at room temperature
1 1/2 c 10x sugar
2-3 syrup from canned pears
Preheat the oven to 325 degrees. In a mixing bowl, combine the oil, sugar, and eggs, and beat well. Sift together the flour, salt, baking soda, and cinnamon. Add this to the creamed mixture and stir until blended. Stir in the vanilla. Fold in the pears and pecans. Grease and flour a 10:” tube pan or bundt pan and spoon in the batter. Bake for 1 hour and 20 minutes, or until the cake tests done. Let the cake cool for 20 minutes, then turn it out onto a cake rack to cool completely. While the cake cools, make the glaze. Blend the butter and 10x sugar with enough of the reserved pear syrup to make a smooth, slightly runny glaze. Drizzle the glaze over the cake top, letting some run down the sides.
Serves 16-20
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FRIED CHICKEN WITH PECAN-HONEY GLAZE
3-3 1/2 lbs frying chicken, cut up, or your favorite chicken parts
2 eggs
salt and pepper
garlic powder
vegetable shortening or vegetable oil
2 c self-rising oil
1 cup (2 sticks) butter
1/2 c honey
1/2 c coarsely chopped pecans
Rinse the chicken and pat it dry. Beat the eggs in a 9″x13″ dish. lay the chicken pieces in the dish, and sprinkle with salt, pepper, and garlic powder to taste. Turn the chicken and season the other side, then slosh the chicken parts around in the egg until well coated. Place enough shortening or oil in a cast-iron skillet or electric skillet to come just over halfway up the sides of the chicken parts. Heat just until smoking (375 degrees). Place the flour in a paper bag, add the chicken pieces, a few at a time, and shake to coat well. Remove the chicken with tongs and place it in the hot fat. Cover the pan, leaving a crack for steam to escape, lower the heat (to 325 degrees for electric skillet), and cook for 10 minutes. Turn the chicken with tongs, cover again (leaving the lid open just a crack), and cook for 10 minutes longer. Very large pieces may need to be cooked a little longer. Drain the chicken on paper towels and transfer to a platter.
To make the glaze, melt the butter in a saucepan over low heat. Whisk in the honey until well blended. Bring to a simmer and add the pecans. Simmer for 15 minutes, stirring occasionally. Ladle the glaze over the hot fried chicken and serve.
Serves 4
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EASY HOMEMADE BLENDER MAYONNAISE
1 c vegetable oil
1 egg
3 tsp fresh lemon juice
3/4 tsp salt
1/2 tsp dry mustard
1 tbs hot water
In the container of a blender, combine 1/4 cup of the oil, the egg, lemon juice, salt, and mustard, and blend for just a few seconds. With the blender running, drizzle in the remaining 3/4 cup oil. Blend in the hot water.
Yields 1 cup
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FANCY GREEN BEANS
2 tbs teriyaki sauce
1 tbs honey
1 tbs butter
1 tbs fresh lemon juice
1 1/2 lbs fresh green beans, preferably thin ones, trimmed
2 slices bacon
1/2 c red bell pepper, cut into strips
1/2 c thin onion wedges
1/2 c whole cashews
In a small bowl, stir together the teriyaki sauce, honey, and butter. Fill a bowl with cold water and ice cubes. Bring a lg pot of water to a boil and add the lemon juice. Drop in the beans and cook for 4-5 minutes, or until the beans are bright green. Drain the beans in a colander, then plunge them into ice water; drain again and set aside (this may be done in advance). In a skillet, cook the bacon until very crisp; crumble and set aside. Saute the bell pepper and onion in the hot bacon fat for 2 minutes. Add the beans, cashews, and bacon to the skillet. Add the teriyaki-honey sauce and toss gently.
Serves 6-8