Showing posts with label eggs. Show all posts
Showing posts with label eggs. Show all posts

Wednesday, August 5, 2015

Bread pudding with lemon sauce


1 loaf day old French bread torn into pieces
1/3 cup golden raisins
4 large eggs
2 cups sugar
1 teaspoons vanilla
4 cups whole milk
½ teaspoon cinnamon
2 pinches nutmeg
½ cup butter 1 to 1 ½ cups confectioners’ sugar
¼ cup lemon juice

To make Pudding:

Preheat oven to 350 degrees
Spray 9 x 13 baking pan
Scatter bread pieces and raisins on bottom of pan
Whish together eggs sugar, vanilla milk, cinnamon and nutmeg
Pour mixture evenly over bread
Let stand ½ hour for bread to absorb liquid
Bake for 1 hour until pudding puffs up and browns slightly on top

To make sauce

Melt butter. Wish in confectioner’s sugar and lemon juice until smooth. Can thin out with a little water if needed.

Serve warm or at room temp with warm sauce.

Adams  Family Cookbook

Sunday, April 19, 2015

Cousin Joyce's Six Flavor Cake

Here's a yummy entry in the  Adams Family Cookbook. This cake is so moist you don't need frosting. I think it's time to put some coffee on.  









Ingredients


    • 2 sticks of butter
    • 3 cups of sugar
    • 1/2 cup oil
    • 5 eggs
    • 3 cups flour
    • 1/2 tsp baking soda
    • 1/2 tsp salt
    • 1 cup milk
    • 1  tsp coconut extract
    • 1 tsp rum extract
    • 1 tsp lemon extract
    • 1 tsp butter extract
    • 1 tsp vanilla extract
    • 1 tsp almond extract

Directions

1. Cream butter, sugar  and oil until light and fluffy.
2  Add eggs.
3.  Sift dry ingredients together
4.  Alternately add creamed mixture  with milk.
5. Stir in all the extracts.
6. Pour into a tube pan and bake 1 1/2 hours at 325.
Serve and enjoy
Adams Family Cookbook

Saturday, April 11, 2015

Magic Lemon Pie



I guess I'm just in pie mode, and Gram has been on my mind lately. She made the best pies It's a wonder we didn't weigh 400 pounds. Going through her cookbook, I found the Magic Lemon, Yummy another favorite. Enjoy

Ingredients:

    • 3 eggs, separated
    • 2 tsp  grated lemon rind
    • 1 can  Eagle Brand® sweetened condensed milk
    • ½ cup  lemon juice
    • 1 9" baked pastry shell or prepared graham pie crust
    • ¼ tsp  cream of tartar
    • ¼ cup  sugar

Preparation:

1. Beat egg yolks; whisk in lemon rind, sweetened condensed milk and lemon juice. Pour into prepared crust.
2. Bake in preheated 325°F oven for 25 minutes. Remove from oven. Increase oven temperature to 350°F.
3. Beat egg whites with cream of tartar until foamy; gradually add sugar beating until stiff peaks form but not dry. Spread meringue on top of hot pie, sealing carefully to edge of crust.
4. Return to oven and bake for 10 minutes or until meringue is golden brown. Cool. Chill before serving, if desired.



Adams Family Cookbook

Sunday, April 5, 2015

12 Budget-Minded Mood Boosting Foods

Top 12 Mood Boosting Foods to Try on a Budget
Happiness is only a few forks and spoons away. Diet can affect moods, and specific foods can be used to improve how you feel. However, splurging on expensive saffron isn’t necessary. These mood boosting foods are easy to add to a budget-conscious grocery list. 
The food you consume affects body and brain chemistry, so it’s important to choose the right ingredients while shopping.

Put these items in your shopping cart and enjoy:
Turmeric. Turmeric is an inexpensive spice available in grocery stores. It influences the brain by increasing neurotransmitters responsible for feelings of happiness.

Tomatoes. The lycopene in tomatoes is linked to the reduction of inflammatory compounds. These compounds affect the mood and lead to depression, so eating tomatoes is one way to stay happy.

Cherry tomatoes are recommended over regular tomatoes because they have more lycopene. However, all tomatoes have this important nutrient.

Beets. This vegetable belongs on the mood boosting grocery list because of betaine. It’s a special compound capable of making antidepressant molecules in the brain and protecting cells from stress.
Beets also have betalains that are responsible for reducing inflammation in the body. Studies show that inflammation contributes to depression.

Beets improve your mood by slowly releasing sugar as they’re digested.

Celery. It’s a popular diet food, but it’s also a great mood enhancer. Celery has 3-n-butylphthalide, the chemical responsible for reducing stress hormones, in large quantities.

Asparagus. Its tryptophan levels make it a vegetarian alternative to turkey. Asparagus’ tryptophan contributes to the creation of positive neurotransmitters in the brain.

Asparagus’ folate levels also play a role in boosting your mood. Folate is also needed to make positive neurotransmitters. The study, “Is low folate a risk factor for depression? A meta-analysis and exploration of heterogeneity,” showed that people with low amounts of folate in their body are more likely to suffer from depression.

Swiss chard. Do you want to increase your energy while lifting your mood? Swiss chard helps both of these areas with its magnesium.

Magnesium is an essential mineral linked to a happier state of mind.

Lentils. Lentils are a common budget grocery staple, and they can improve your mood. Lentils are a good source of folate, which helps the brain avoid depression. 

Lentils also have L-tyrosine. It’s an important amino acid used by the brain to make happy neurotransmitters. Lentils are a healthy, simple, and inexpensive way to stay positive.

Oatmeal. Steel cut or flavored, oatmeal is another way to boost your mood.

Oatmeal has high levels of magnesium necessary to stay positive. It also has fiber that reduces blood sugar spikes and prevents mood swings.

Honey. Honey can calm your nerves and decrease anxiety. Multiple nutrients are responsible for this effect.

Eggs. Eggs have the same tryptophan found in turkeys, so they’re an essential part of creating good neurotransmitters in the brain.

Vitamin D fortified cereal. Name brands aren’t necessary to get a vitamin D boost from your cereal. A budget-conscious grocery list can include less expensive generic versions as long as they’re fortified with the vitamin.

Vitamin D is essential for the creation of serotonin. This neurotransmitter makes you feel happy and calm, so it’s important to get enough vitamin D to make it naturally.

Dark chocolate. Bulk and generic versions of dark chocolate are less expensive, so they can fit a budget grocery list. 

Dark chocolate lowers the amount of stress hormones in the body. Additionally, its cocoa flavanols make you feel calmer. A study from the Swinburne University of Technology found that eating dark chocolate was linked to better moods.

The right diet can boost your mood naturally. Plus, you can purchase plenty of mood enhancing foods on a budget.

Thursday, April 17, 2014

Easter Brunch

How about a nice Easter brunch? There are lots of great ideas out there. Here's one from Walmart. With my version I also add bell pepper and onion.
Pretty,  isn't it?

 

Ingredients

  • 3 tablespoons butter
  • 2 cups Ore-Ida Potatoes O'Brien
  • 6 eggs
  • 2 tablespoons milk
  • 1/4 cup chopped bell pepper
  • 2 Tbs. chopped onion
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup pepper jack cheese
  • 1/2 cup shredded cheddar cheese
  • 1 cup bacon , crumbled

Instructions

  1. Heat oven to 350°F.
  2. Melt butter in a microwave-safe pie dish; add potatoes, bell pepper and onion,  microwave for 10 minutes.
  3. Stir together eggs, milk, salt, pepper and pepper jack cheese. Pour over potatoes.
  4. Bake for 20 minutes or until eggs have set. Remove from oven, and sprinkle with cheddar cheese and bacon. Serve immediately.

Saturday, September 7, 2013

Butterscotch pie

4 tbls butter
1 cup brown sugar
1/3 cup flour
3 egg yolks
2 cups milk
2 tsp vanilla
.... And a mound of whipped cream


 in saucepan, Melt butter until a light brown.  Add brown sugar and flour, Mix untill well blended. In a small bowl blend milk,  egg yolks and vanilla. Add milk beaten eggs and vanilla. Add egg mixture a little at a time so The eggs dont currdle  Continue cooking until thick and bubbly. Pour into a pre-baked pie shell and cool. When ready to serve top with whipped cream.


Wednesday, November 7, 2012

Cranberry Cheesecake Squares





Crust
1/2
cup sugar
1/2
cup butter, softened
1 1/4
cups all-purpose flour
Filling
1
(8-oz.) pkg. cream cheese, softened
1/2
cup sugar
1/2
teaspoon vanilla extract
1
egg
Topping

4 tablespoons jellied cranberry sauce




  1. Heat oven to 350°F. Spray 9-inch square pan with nonstick cooking spray. In large bowl, combine 1/2 cup sugar and butter; blend well. Lightly spoon flour into measuring cup; level off. Add flour; mix until crumbly. Press mixture in bottom of sprayed pan.
  2. Bake at 350°F. for 15 to 18 minutes or until edges are light golden brown.
  3. Meanwhile, in large bowl, combine all filling ingredients; beat well.
  4. Remove pan from oven; pour filling over partially baked crust. In small bowl, stir 2 tablespoons of the cranberry saucecr until softened. Spoon over cream cheese mixture. With tip of spoon, carefully swirl jam into top of cream cheese mixture. (Do not disturb crust.)
  5. Return pan to oven; bake an additional 15 to 20 minutes or until filling is set. Cool 30 minutes.
  6. Stir remaining jam; spread evenly over bars. Refrigerate 30 minutes. Cut into bars. Store in refrigerator.

Saturday, November 3, 2012

Cranberry-White Chocolate Trifle

I love cranberries. OK I love chocolate too. Thanksgiving is just around the corner. Tis the season for cranberries and indulgent desserts. Right? I found this recipe in Taste of Home Magazine. Can't wait to try it. Triffles are so good, mixing whipped cream, fruit and cake. With the layers, you get all the ingriends in each bite. Yum. Enjoy.

Ingredients


6 tablespoons sugar
3 tablespoons cornstarch
1/8 teaspoon salt
2-2/3 cups milk
3 egg yolks, beaten
5 ounces white baking chocolate, chopped
1-1/2 teaspoons vanilla extract
1 can (14 ounces) jellied cranberry sauce
1/3 cup raspberry liqueur
1 loaf (10-3/4 ounces) frozen pound cake, thawed and cut into 1/2-in. cubes

TOPPING

1-1/2 cups heavy whipping cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract

Directions

In a large saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.

Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; stir in white chocolate and vanilla. Cool to room temperature without stirring.

In a small bowl, whisk cranberry sauce and raspberry liqueur until smooth.

Place half of the cake cubes in a 3-qt. trifle bowl or glass bowl. Spread with half of the cranberry mixture; top with half of the custard. Repeat layers. Cover and chill for at least 2 hours.

In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Pipe over top. Yield: 14 servings (3/4 cup each).

Monday, October 1, 2012

Butterscotch Pudding

Well the curmudgeon broke a tooth this weekend. He needed something smooth this evening. So we made soup and pudding. I found a really good recipe for butterscotch. Enjoy.

Ingredients

  • 1 cup dark brown sugar
  • 3/8 cup cornstarch
  • 1/2 teaspoon salt
  • 2 eggs, beaten
  • 2 cups milk
  • 1 teaspoon vanilla extract
  • 1/4 cup butter

Directions

  1. In a 1 quart saucepan, stir together sugar, cornstarch and salt. Place over medium-low heat and stir in eggs and milk. Cook, stirring, until mixture thickens enough to coat the back of a metal spoon. Stir in vanilla and butter. Let cool briefly and serve warm, or chill in refrigerator until serving. 


By: KITTYANN 
"This recipe is good as pudding or as pie filling!"

Saturday, September 22, 2012

Oatmeal Scotchies

This another favorite cookie. My Grandpa could eat cookies by the hand full. And these were no exception. Definitely addictive.



Ingredients


1/2 pound (2 sticks) margarine or butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla
1-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt (optional)
3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 package (11 oz.) butterscotch flavored chips


. .Preparation

Heat oven to 375°F. In large bowl, beat margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda and salt; mix well. Add oats and butterscotch morsels; mix well.

Drop dough by level tablespoonfuls onto ungreased cookie sheets.

Bake 7 to 8 minutes for a chewy cookie or 9 to 10 minutes for a crisp cookie. Cool 2 minutes on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.


Yield

ABOUT 4 DOZEN

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Saturday, September 15, 2012

Ina Garten's Carrot Cup Cakes

Ingredients
2 cups sugar
1 1/3 cups vegetable oil
1 teaspoon pure vanilla extract
3 extra-large eggs
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
3 cups grated carrots (less than 1 pound)
1 cup raisins
1 cup chopped walnuts
For the frosting:
3/4 pound cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 pound confectioners' sugar
Directions
Preheat the oven to 350 degrees F.

Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined.

Line muffin pans with paper liners. Scoop the batter into 22 muffin cups until each is 3/4 full. Bake at 400 degrees F for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 35 minutes, until a toothpick comes out clean. Cool on a rack.

For the frosting, cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth.

When the cupcakes are cool, frost them generously and serve

Tuesday, September 11, 2012

Favorite Chocolate Pie

Gram would make the wondrous chocolate pie. Rich and chocolaty. You know the kind you can only eat a small sliver. 
Unfortunately, she never wrote down that recipe. I have spent a year scouring the Internet for a recipe with a similar taste and texture. I think I finally found it, and not online. 

This is from a small maybe out of print cookbook called "The Great Flavors of Arkansas".

Ingredients

for pie
1 9 in pie shell, baked
3 tbs flour
3/4 cups sugar
3 tbs cocoa
1/4 tsp salt
3 egg yolks
1 can evaporated milk
2 cans of water (use evaporated milk can)
1/2 tsp vanilla
6 tbs sugar

for meringue
3 eggs whites
1/2 cup sugar
 1/8 tsp cream of tarter


Directions
Mix flour sugar and cocoa and salt. Blend egg yolks milk and water. Combine flour mixture and egg yolk mixture in a double boiler. Cook until thickened--about 2 minutes. Add vanilla. Cool slightly pour into pie shell. Refrigerate to cool. 
Meanwhile beat egg whites until stiff. Gradually add sugar and cream of tarter.  Top pie. Bake 15 minutes until meringue is slightly browned.

Sunday, August 26, 2012

Cake in a Cup from the Big Oven




Ingredients

 recipe makes 2 Servings

4 tbspFlour
4 tbspsugar
2 tbspcocoa
1 egg; beaten
3 tbspmilk
3 tbspoil
3 tbspchocolate chips
a small splash of vanilla extract
1 largemug

5 minute chocolate mug cake Preparation

Add all the dry ingredients (flour, sugar, cocoa) into a mug and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips and vanilla extract and mix again.
Put the mug in the microwave and and cook for 3 minutes at 1000 watts (high). The cake will rise over the top of the mug, but don't be alarmed. Allow to cool a little and tip out if desired.
EAT! This can serve two people, if you want to feel slightly more virtuous.
Sent from my iPad

Friday, August 24, 2012

Bacon, Avocado and Jack Cheese Omelets with Fresh Salsa

Ingredients


1 small tomato, chopped
3 green onions, finely chopped
0.5 jalapeño pepper, fresh or canned, seeded and finely chopped
2 Tablespoons chopped cilantro
1 Tablespoon freshly squeezed lemon or lime juice
4 large eggs
2 Tablespoons water
1 Tablespoon unsalted butter, divided
3 Pieces slices bacon, cooked until crisp, crumbled
0.5 Haas avocado, peeled and sliced
4 Ounces grated Monterey Jack cheese

Directions

Prepare salsa: In small bowl, combine tomato, green onions, jalapeño, cilantro and lime juice and mix well. Season to taste with salt and pepper. Set aside.

In medium bowl, whisk eggs with water and season with salt and pepper.

Melt half the butter in a small nonstick skillet over medium-high heat. When foam subsides, add half the egg mixture. Tilt pan to coat bottom and cook 1 minute, until almost set. Sprinkle half the omelet with half the bacon, avocado and cheese and cook 1 minute.

Fold empty half of omelet over filling and slide omelet onto a plate. Keep warm.

Repeat with remaining butter, egg mixture, bacon, avocado and cheese. Serve with salsa.



Wednesday, August 1, 2012

Cobb salad



                                                                  


The Cobb salad is a main-dish American garden salad made from chopped salad greens (iceberg lettuce, watercress, endives, and Romaine lettuce), tomato, crisp bacon, boiled or roasted (not fried) chicken breast, hard-boiled egg, avocado, chives, Roquefort cheese, and red-wine vinaigrette. -- wikepdia.com

...As to who invented it. varies depending on who tells it, but it was invented at the the then famous Brown Derby restaurant in LA. It was named for the owner Robert Cobb who own the Derby in the 30's.

Anyway the salad is delish, and one of my all time favorites.  The is the Weight Watchers version.


Ingredients

3/4 cup(s) canned cranberry sauce, whole-berry
3 Tbsp red wine vinegar
1/4 tsp Dijon mustard
1/4 tsp black pepper
1 Tbsp fresh thyme, chopped
1 Tbsp olive oil
5 cup(s) romaine lettuce, coursely chopped
3 cup(s) Iceberg lettuce, coursely chopped
8 oz cooked turkey breast with skin, smoked, chopped
1 cup(s) low-fat shredded Cheddar cheese, white
1 cup(s) frozen corn kernels, thawed
1 cup(s) sweet red pepper(s), diced
1/2 cup(s) uncooked celery, chopped
1/2 cup(s) (sliced) uncooked red onion(s), diced

Instructions

Combine first 6 ingredients in a small bowl. Whisk until well blended. Cover, and set aside.

Combine romaine lettuce and iceberg lettuce in a large bowl. Place 2 cups lettuce mixture in each of 4 large salad bowls. Arrange 2 ounces chopped turkey, 1⁄4 cup cheese, 1⁄4 cup corn, 1⁄4 cup red bell pepper, 2 tablespoons celery and 2 tablespoons onion over each. Serve vinaigrette with salad. Yield: 4 servings (serving size: 1 salad and about 1⁄3 cup dressing).

  
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