Garden Vegetable Bake

Ingredients:

  • 1 eggplant, chopped
  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 1 stalk celery, chopped
  • 2 carrots, chopped
  • 4 eggs
  • 1 tablespoon milk
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1 teaspoon granulated garlic
  • 1-2 tablespoon olive oil
  • 1/4 cup shredded mozzarella cheese
  • 1/4 cup shredded cheddar cheese

Directions:

  1. Sauté the vegetables in the olive oil.
  2. In a small bowl, beat the eggs with the milk and the seasonings.
  3. When the vegetables are tender, put in a greased 9 inch glass pie pan.
  4. Pour the egg mixture over the vegetables.
  5. Sprinkle the cheese on top.
  6. Bake at 350 for 35 minutes or until it sets up.

Inspired by:  https://www.facebook.com/SimpleAndEasyRecipes

Advertisements

Gummy’s Bread Pudding

Ingredients:

  • 2.5 cups bread, cubed
  • 2 eggs
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 2.5 cups milk
  • 3 tablespoons butter
  • 1 teaspoon vanilla

Directions:

  1. Butter a baking dish.
  2. Put the bread in the dish.
  3. Beat the eggs slightly and whisk in the sugar and salt.
  4. Heat the milk over medium-low heat.
  5. Add in the butter and stir until it has melted.
  6. Tempter the milk mixture into the egg mixture.
  7. Stir in the vanilla.
  8. Pour over the bread.
  9. Put the baking dish into a water bath.
  10. Bake at 350 for 40 minutes or until a knife inserted in the center comes out clean.

Source: Elek family recipe.

Rice Pudding

Ingredients:

  • 2 cups cooked rice
  • 1/2 cups sugar
  • 2 eggs
  • 1.5 cups milk
  • 1 tablespoon vanilla
  • 1/2 cup raisins (optional)
  • 1/2 teaspoon cinnamon

Directions:

  1. Place the rice and raisins in a large bowl.
  2. In a separate bowl, whisk together the sugar, eggs, milk, vanilla and cinnamon.
  3. Pour the custard over the rice and mix well.
  4. Pour into greased baking dish or pan.
  5. Put your baking dish in a larger pan and add water.
  6. Bake for one hour in a 350 degree oven.
  7. Serve with whipped cream or milk.

Source:  Based on my grandmother’s recipe

Peanut Butter, Banana and Chocolate Bread Pudding

Ingredients:

  • 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

Directions:

  1. Heat oven to 325.
  2. Spread the bread on a cookie sheet and toast lightly for about 10 minutes.
  3. Combine bread, bananas, 1/2 of the peanuts and chocolate chips in a greased 9-inch square baking dish; toss to mix.
  4. Beat eggs, milk, sugar, peanut butter and vanilla in medium bowl over a pot of simmering water until well blended.
  5. Pour over the bread mixture.
  6. Let stand for about 30 minutes.
  7. Sprinkle the remaining peanuts on top.
  8. 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

Magic Custard Cake

Ingredients:

  • 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

Directions:

  1. Preheat oven to 325.
  2. Grease and line 8 inch x 8 inch baking dish with parchment.
  3. Separate eggs.
  4. Add the egg whites to a mixer and to stiff peaks and set aside.
  5. Beat the egg yolks and sugar until light.
  6. Add butter and vanilla and beat for two mins.
  7. Add the flour and mix it in until fully incorporated.
  8. Slowly start adding the milk and beat until everything is well mixed.
  9. Add the egg whites, a third at a time, gently folding them in using a spatula.
  10. Pour batter into baking dish and bake for approx 60 minutes or until the top is lightly golden.
  11. Cool and dust heavily with powdered sugar.

Source:  http://hugsandcookiesxoxo.com/2014/04/magic-custard-cake.html

Easter Cheese

Ingredients:

  • 12 eggs
  • 1/2 gallon whole milk*
  • 1 teaspoon salt
  • 1 teaspoon vanilla

Directions:

  1. Prepare a strainer with a large layer of cheese cloth or clean dish towel.
  2. Add eggs to a large pot.
  3. Whisk to break up yolks.
  4. Add the milk, salt and vanilla.
  5. Cook over medium heat, stirring frequently.
  6. When curds and whey have separated, pour them through the strainer.
  7. Let drain well.
  8. Transfer to clean cheese cloth or towel.
  9. 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.

Olive Oil Cake

Ingredients:

  • 2 cups all-purpose flour
  • 1 3/4 cup sugar
  • 1 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/3 cup extra-virgin olive oil
  • 1 1/4 cup whole milk
  • 3 large eggs
  • 1 1/2 tablespoon grated orange zest
  • 1/4 cup fresh orange juice
  • 1/4 cup Grand Marnier

Directions:

  1. Heat oven to 350 and spray a 9-inch cake pan that is at least 2 inches deep with cooking spray and line the bottom with parchment paper.
  2. In a bowl, whisk the flour, sugar, salt, baking soda and powder.
  3. In another bowl, whisk the olive oil, milk, eggs, orange zest and juice and Grand Marnier.
  4. Add the dry ingredients; whisk until just combined.
  5. Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean.
  6. Transfer the cake to a rack and let cool for 30 minutes.
  7. Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours.

Source:  http://food52.com/recipes/26709-maialino-s-olive-oil-cake

PB and J Bread Pudding

Ingredients:

  • 4 cups whole milk
  • 6 large eggs, at room temperature
  • 1 cup creamy peanut butter
  • 1/2 cup sugar
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup of your favorite jelly, jam, or preserves
  • 8 cups coarsely chopped bread
  • Unsalted butter, for greasing pan

Directions:

  1. Preheat the oven to 350.
  2. Lightly butter a 13 by-9-inch baking pan.
  3. Put 2 cups milk, the eggs, peanut butter, sugar, vanilla, and salt into a blender and blend until smooth, taking care that the peanut butter is thoroughly emulsified into the mixture.
  4. Pour into a large bowl, then whisk in the remaining 2 cups milk.
  5. Stir in the bread and set aside to soak for about 10 minutes.
  6. Pour this mixture into the prepared baking pan.
  7. Place spoonfuls of your favorite jelly, jam, or preserves around the bread mixture, pushing them in a bit with your spoon.
  8. Bake for about 45 minutes, or until the pudding is browned, puffed, and a little firm.

Source: http://www.foodnetwork.com/recipes/george-duran/pb-and-j-bread-crust-pudding-recipe.html

Spinach and Cheese Strata

Ingredients:

  • 1 (10 ounce) package frozen spinach, thawed, squeezed of all excess liquid, and chopped
  • 1 1/2 cups finely chopped onion (1 large)
  • 3 tablespoons unsalted butter
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon freshly grated nutmeg
  • 8 cups cubed French or Italian bread in 1-inch cubes
  • 6 ounces coarsely grated Gruyère
  • 2 ounces finely grated parmesan
  • 2 3/4 cups milk
  • 9 large eggs
  • 2 tablespoons Dijon mustard

Directions:

  1. Sauté onion in butter in a large, heavy skillet over medium heat until soft, about 5 minutes.
  2. Add 1/2 teaspoon salt, 1/4 teaspoon pepper and nutmeg and continue cooking for one minute.
  3. Stir in spinach, remove from heat and set aside.
  4. Spread one third of the bread cubes in a well-buttered 3-quart gratin dish or other ceramic baking dish.
  5. Top with one-third of bread cubes,one-third of spinach mixture and one-third of each cheese.
  6. Repeat layering twice with remaining bread, spinach and cheese.
  7. Whisk eggs, milk, mustard and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl and pour evenly over strata.
  8. Cover with plastic wrap and chill strata for eat least 8 hours or up to a day.
  9. The next day, let it stand at room temperature for 30 minutes while preheating the oven to 350°F.
  10. Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes.
  11. Let stand 5 minutes before serving.

Source:  http://smittenkitchen.com/blog/2009/12/spinach-and-cheese-strata/

Old Dominion Pound Cake

Ingredients:

  • 2 1/4 cups sifted flour
  • 1 1/4 cups sugar
  • 1/4 tsp. baking soda
  • 1 1/2 cups butter, softened
  • 2 tbsp. lemon juice
  • 2 1/4 tsp. vanilla
  • 8 eggs, separated
  • 1/8 tsp. salt
  • 1 cup sugar
  • 1 1/2 tsp. cream of tartar
  • 1 cup ground walnuts (optional)

Directions:

  1. Preheat oven to 325 and spray a 12 cup Bundt pan with Pam for Baking (or your favorite non stick baking spray).
  2. In large bowl blend flour, 1 1/4 cup sugar and baking soda.
  3. In a stand mixer cream the butter, lemon juice and vanilla then mix in the flour mixture.
  4. At a low speed beat in egg yolks one at a time until blended.
  5. Add nuts (optional).
  6. In separate bowl, beat egg whites till frothy.
  7. Next, add salt and cream of tartar then gradually add the 1 cup of sugar, beating well after each addition.
  8. Continue beating the egg whites until soft peaks form.
  9. Gently fold in beaten egg whites into cake batter, about a third at a time.
  10. Pour into the prepared pan.
  11. Bake for 1 1/2 hours or until cake tests done.
  12. Do not open oven for the first hour of baking.
  13. Now turn off oven and leave cake in oven for 15 minutes, remove to cool in pan for 15 minutes then turn out onto wire rack or serving plate to finish cooling.
  14. Sprinkle with confectioner’s sugar.

Source:  Marks family recipe