- 3 cups day-old bread cubes (Challah or Brioche would work well)
- 2 medium bananas, sliced
- 1 cup chocolate chips
- 1 cup roasted peanuts, chopped and divided
- 4 eggs
- 4 cups milk
- 1 cup peanut butter
- 1/2 cup brown sugar
- 1 tablespoon vanilla
- Heat oven to 325.
- Spread the bread on a cookie sheet and toast lightly for about 10 minutes.
- Combine bread, bananas, 1/2 of the peanuts and chocolate chips in a greased 9-inch square baking dish; toss to mix.
- Beat eggs, milk, sugar, peanut butter and vanilla in medium bowl over a pot of simmering water until well blended.
- Pour over the bread mixture.
- Let stand for about 30 minutes.
- Sprinkle the remaining peanuts on top.
- Bake in the center of the oven about 40 minutes, depending on how set you want it.
Source: Inspired by various recipes around the web and my own tinkering
- 16 oz bow tie pasta
- 1/4 cup butter
- 2 cloves garlic, minced
- 1 medium onion, finely chopped
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1 tsp ground black pepper
- 2 cups milk
- 1 tsp prepared mustard
- 2 cups shredded Colby-Jack cheese
- 2 cups cooked ham, cubed
- 1 cup peas, cooked and drained
- 1/4 cup grated Parmesan cheese
- 1/2 cup panko bread crumbs
- Preheat oven to 350.
- Bring a large pot of salted water to a boil.
- Add pasta and cook according to package directions for al dente, drain.
- In a large saucepan over medium heat, melt the butter.
- Saute onion until clear then add garlic and continue cooking for another 30 seconds or until fragrant.
- Whisk in flour, salt and pepper.
- Cook and stir until smooth and the flour starts turning a golden brown.
- Pour in milk, a little at a time, stirring constantly.
- Bring to a boil for 1 minute.
- Stir in mustard and cheese.
- Continue to cook stirring occasionally until cheese is melted and sauce is smooth.
- Remove from heat and stir in ham, peas and pasta.
- Pour into a greased baking dish.
- In a small bowl combine Parmesan cheese and breadcrumbs.
- Sprinkle the bread crumb mixture on top.
- Bake 30 minutes or until bubbly and golden.
Adapted from: http://www.julieseatsandtreats.com/2011/05/ham-cheese-bowties/
- 6 boneless chicken breast halves
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 1 medium onion, sliced
- 4 ounces sliced mushrooms
- 1 rib celery, thinly sliced
- 1 egg, beaten
- 1 tablespoon chopped fresh parsley
- 2 tablespoons fine dry breadcrumbs
- 2 teaspoons grated Parmesan cheese
- 3/4 cup shredded mozzarella cheese
- salt and pepper
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1/2 sweet onion, chopped
- 8 ounces mushrooms, sliced
- 1/4 teaspoon cayenne pepper
- 1/2 cup semi-dry white wine
- 1 1/2 cups chicken stock
- 1 tablespoon all-purpose flour
- Place chicken pieces between sheets of plastic wax; gently pound with a meat mallet to flatten evenly.
- In a large skillet, heat vegetable oil and butter; sauté onion slices, mushrooms, and celery until tender.
- Add egg, parsley, bread crumbs, Parmesan cheese, and mozzarella cheese.
- Stir to blend well.
- Sprinkle chicken breasts with salt and pepper; fill with even portions of the filling mixture.
- Roll up and secure with toothpicks.
- Arrange chicken breasts in a shallow 3-quart baking dish, spooning any extra filling around the chicken rolls.
- To prepare the sauce, melt 2 tablespoons butter with olive oil.
- Add onion, mushrooms, and cayenne pepper.
- Sauté until onions are translucent and mushrooms are tender, about 8 minutes.
- Add wine and reduce until almost evaporated.
- Add chicken stock and simmer until reduced by 1/3.
- Pour sauce over chicken.
- Bake at 350, basting occasionally with sauce in the baking dish, for 55 minutes to 1 hour.
Sources: http://southernfood.about.com/od/chickenbreastrecipes/r/bl30627w.htm and http://www.delish.com/recipes/cooking-recipes/sunny-anderson-grilled-chicken-mushroom-sauce-recipe
- 4 eggs, separated, at room temp
- 1 tsp vanilla
- 3/4 cup sugar
- 1 stick butter, melted
- 3/4 cup all purpose flour
- 2 cups milk, lukewarm
- powdered sugar for dusting cake
- Preheat oven to 325.
- Grease and line 8 inch x 8 inch baking dish with parchment.
- Separate eggs.
- Add the egg whites to a mixer and to stiff peaks and set aside.
- Beat the egg yolks and sugar until light.
- Add butter and vanilla and beat for two mins.
- Add the flour and mix it in until fully incorporated.
- Slowly start adding the milk and beat until everything is well mixed.
- Add the egg whites, a third at a time, gently folding them in using a spatula.
- Pour batter into baking dish and bake for approx 60 minutes or until the top is lightly golden.
- Cool and dust heavily with powdered sugar.
- 2 pounds apples (I use whatever kind I have on hand)
- 1 1/3 cups apple juice (you can use water as well)
- 1 tablespoon lemon juice
- 2 tablespoons brown sugar
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1 teaspoon cinnamon (optional, to taste)
- 1/2 teaspoon ground ginger (optional, to taste)
- Peel and core your apples then chop them into pieces.
- Combine the juice, vanilla, sugar, honey and spices in a bowl and mix until disolved (as best you can).
- Combine the apples and liquid mixture in a large pot.
- Cook over medium heat, stirring occasionally, for 25 minutes or until the apples get mushy and the liquid is reduced.
- Use a blender to puree the applesauce to the desired consistency being careful not to overfill the blender carafe. A stick blender would work well, too.
Source: My kitchen as inspired by my grandmother
- 12 eggs
- 1/2 gallon whole milk*
- 1 teaspoon salt
- 1 teaspoon vanilla
- Prepare a strainer with a large layer of cheese cloth or clean dish towel.
- Add eggs to a large pot.
- Whisk to break up yolks.
- Add the milk, salt and vanilla.
- Cook over medium heat, stirring frequently.
- When curds and whey have separated, pour them through the strainer.
- Let drain well.
- Transfer to clean cheese cloth or towel.
- Twist into a ball and let hang for about a day.
Source: Elek family recipe (Traditional Slovenian Easter cheese)
*Most recipes I’ve seen on the web call for only a quart of milk. We’ve always had better luck with a half gallon. You can definitely start with a quart and if it seems like there aren’t enough curds, you can add in additional milk.