Breakfast Raisin Cinnamon Bread Pudding and Terry's favorite Bread Pudding with Sauce options

This is the breakfast casserole that we make when we have guests or family from out of town. We also make Hash Brown Egg Nests in Muffin Tins. Both are incredibly tasty and great for a Breakfast crowd.
I have a recipe on the Blog for my favorite Dessert Bread Pudding recipe. It's the only one I make and have been making it for years. It's served with a choice of sauces. I'll add it at the end of this recipe.

Breakfast Raisin Cinnamon Bread Pudding

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Glass Baking Pan brushed liberally with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

1 Loaf of Pepperidge Farm Swirl Raisin Cinnamon Bread or Trader Joe's Cinnamon Swirl Bread, cut into 1" cubes.
8 oz. Cream Cheese, chilled and cut into small cubes.
1/2 C Brown Sugar
8 TBS Butter, cubed
2 TBS Lyle's Golden Syrup
6 Eggs
2 C Heavy Cream
2 TBS Cinnamon
1 tsp Nutmeg
1 tsp Vanilla


In a saucepan on medium heat, whisk together:
Butter
Brown Sugar
Golden Syrup
Heat until the butter and sugar melt and the consistency is smooth. Whisking constantly.
Pour into the pan.

Sprinkle half of the Bread cubes into the pan.
Top with an even layer of the Cream Cheese cubes.
Add the final layer of Bread cubes.

In a mixing bowl, whisk together:
Eggs
Heavy Cream
Cinnamon
Nutmeg
Vanilla
Whisk well.
Pour evenly over the casserole.
Gently press the bread so it's all soaked in the Egg batter.
Cover with plastic wrap and refrigerate over night.
Bake uncovered 35 - 45 minutes.
It should be golden brown and set.
Remove the pan to a rack and cool for 10 minutes.
Cut into squares to serve and dust each serving with Confectioner's Sugar.

NOTE:
Warm some Maple Syrup and serve it on side to drizzle over the pudding.

Enjoy!
Peace in the Kitchen!



Another Best of the Best Recipes.
I've had this recipe since the early 70's.
It's the only Bread Pudding I make.

Terry's Bread Pudding:

1 Baguette, sliced
1 Quart of Milk (4C)
3 eggs, beaten
2 C Sugar
2 TBS Vanilla
3 TBS Butter
1 C Raisins

Mix Bread and Milk by hand
Add all other ingredients except the Butter
Melt the Butter in a 9X13 pan in a 350 degree pre heated oven, coating the bottom and sides well
Pour the mixture in the pan and Bake for 45 minutes

Another option is to bake the Pudding in Muffin Tins lined with paper cups.
If you bake the Pudding in Muffin Tins, make sure to break up the bread into small pieces, not slices.
Spray the paper cups with a vegetable cooking spray.
Bake at 350 degrees for 30 minutes.

Serve with The Queens Sauce:
1 Pint Heavy Cream
3 Eggs
1/2C Sugar
1/2 tsp Vanilla
1 C Brandy or Whiskey

In the top of a doubler boiler,  place the Cream and Eggs and whisk well
Add Sugar and Vanilla
Stir constantly for 10 minutes
Slowly add the Brandy or Whiskey and whisk until incorporated

Here's another Whiskey Sauce :

In a sauce pan, over medium low heat:
1/2 stick of butter
THe juice of 1 lemon
1 C apple cider
1/2 C brown sugar
a pinch of salt
1 C Bourbon Whiskey

Cook to reduce to 1/2
Serve on the side with Bread Pudding.


Rum or Brandy Sauce:

1 C Sugar
1/2 C Butter, melted
1 Egg, beaten
1/4 C Brandy or Dark Rum ( my preference for Rum is Mount Gay Eclipse Dark Rum) Use Bourbon for the Bourbon Bread Pudding Recipe that follows.
1 tsp Vanilla

Heat Sugar and Butter in a saucepan
Add Egg, whisk well
Remove from heat
Add Rum or Brandy
Whisk well and return to heat until it thickens, whisking
Remove from heat and add Vanilla
Enjoy!
Peace in the Kitchen!

Potato Salad

Summer in Michigan meant picnics at my Grandparent's house, at Aunt Faye's , in the back yard and during our summer vacations with relatives at Higgins Lake.

We have a portable picnic table that we keep in the trunk of our car in the summer so we can enjoy picnics on the side of the road as we travel. We took this idea from our friends in the South of France.

The most popular Picnic dish would have to be Potato Salad.

I believe that my Grandmother made the best!

She never had a recipe for it, nor do I.

We knew it had to have Potatoes, Hard Boiled Eggs, Onion, Celery, Pickle Relish, Mustard Mayonnaise, Paprika, Salt and Pepper.

She would boil peeled potatoes, cool them completely, hold one in her hand and begin randomly cutting them with a paring knife over a large crock bowl.

One rule was that for as many boiled potatoes she made, she made an equal number of hard boiled eggs She always mixed the "dressing" separately and added it at the end. The amount of ingredients depended on how many people there were for lunch and that determined how many potatoes and eggs.

I also know that she would refrigerate the large bowl of prepared salad before she served it because it would soak up the dressing in the refrigerator and then she would have to add additional mayonnaise.

Here's my attempt to create my Best of the Best recipe for Potato Salad.

8  Yukon Gold Potatoes that are peeled, boiled and then randomly cut with a paring knife over the bowl.

8 Hard Boiled Eggs cut with a paring knife, into the Potatoes.

The Sauce or Dressing consists of ( these amounts are approximate)

In a separate bowl, combine:

1 C of diced Celery

1 C of diced Onion

1/2 C of Pickle Relish

2 or more TBS of Yellow Mustard ( we always refer to this as Kid Mustard) , nothing fancy like Dijon

2 C of real Mayonnaise, additional as need at the end

Salt

Pepper

Fold the Sauce into the bowl with the Potatoes and Eggs

Refrigerate 

Add Additional Mayonnaise as desired

Sprinkle with Paprika just before serving.

Enjoy!
Peace in the Kitchen!

Krispies and Blueberry Cake

That's right, Krispies. But, what are they? I have no idea. Are they a bar? Are they some sort of cookie? Is it a dessert of some kind? I'll just have to make them and see.
I'm getting a bit nostalgic, we're heading to the 2015 MCC sale in Kansas. This is our annual trip to attend the Mennonite Central Conference Sale. It's a gathering of Mennonites and Amish to sell their wares and raise money for Mission work around the world. It's a fun weekend of wandering around visiting food stands, the plant and flower bulb sales, recipe books, homemade decorative items, an entire section of tools and farm implements that are auctioned and of course the Quilt auction that seems to last all day. Oh, I forgot to mention, homemade ice cream, cookies and pies. And the building that's called Feed the Multitudes where we have lunch. There are so many traditional Mennonite foods and baked goods for sale and demonstrations like Russian hand painted batik eggs. It's a weekend of activities.
I usually head immediately to the booth with vintage recipe books that have been donated by churches and individual families. It's my favorite part of the sale, and the Quilt auction!
As I was thinking about our trip in a couple of weeks, I got out some of the hundreds of recipe books that I have purchased over the years and I thought I'd add these two recipes.
I'll probably find more books and publish many more recipes that have been passed down through generations in the Mennonite and Amish community.
I'm posting these recipes exactly as they are written.

Krispies:
1 c butter or oleo and 1 c brown sugar. Boil for 2 minutes.
Remove from heat and add 1 c nuts.
Crush 24 graham crackers and spread in 8 X 10 pan.
Cover with boiled mixture and coconut.
Bake 10 minutes at 350 degrees.
Do not over bake.

Doesn't that sound yummy? (I added this part)


Blueberry Cake
1/4 pound butter
1 cup sugar
2 eggs, separated
1 1/2 cups flour
1 tsp baking powder
1/3 cup milk
1/4 tsp salt
1 1/2 cups berries
1 tsp vanilla

Cream butte, add sugar, cream together.
Beat yolks of eggs well and add to the first mixture.
Sift flour, baking powder & salt together and add alternating with the milk.
Then fold in the stiffly beaten egg whites and vanilla.
Pour half of the batter into a well greased oblong pan, cover with the berries and then with remaining
batter,
Bake 350 degrees for 35 minutes.
Sprinkle with powdered sugar and cut in two inch squares.

Doesn't that sound yummy too? ( I added this part)

Enjoy!
Peace in the Kitchen!

Chocolate Cream Dessert

I found this recipe in a vintage Mennonite Cookbook from the 60's. It's such a typical dessert that someone would take to a Church supper. I love these old recipes. Many Mennonite Church desserts were made with Jello. I think I dedicated an entire post to Jello. This one is made with Hershey's Chocolate and Almond Candy Bars. This is such a 60's dessert! This takes regular sized Hershey's Candy Bars.
Plan on making this a day ahead of serving. It needs to be refrigerated of 24 hours.

24 Graham Crackers, finely crushed)
4 TBS Butter, melted
1/3 C Granulated Sugar
24 regular sized Marshmallows
6 Hershey's Milk Chocolate Bars with Almonds
1 C Whole Milk
1 pint Heavy Cream

In a small bowl:
Cracker Crumbs
Butter
Mix well by hand and set aside.

In a Double Boiler on medium heat:
Milk
Marshmallows
Candy Bars (broken into pieces)
Heat until everything is melted.
Set aside to cool.

In a medium bowl, with an electric hand mixer:
Heavy Cream
Beat until stiff peak.
Gently fold into the cooled Pudding Mixture.

Butter a 9" X 13" baking dish.
Press 1/2 of  the Graham Cracker mixture evenly in the bottom of the dish.
Pour in the Pudding  and spread evenly.
Sprinkle the rest of the Graham Cracker Mix evenly over the top.

Cover with plastic wrap and refrigerate for at least 24 hours.

Enjoy!
Peace in the Kitchen!

Hatch Chile Pie with Cornmeal Crust

I love Hatch Chiles and we always have them in our freezer. We have an annual Hatch Chile Festival at one of our local Markets. During the Festival there's a Hatch Chile Recipe contest and I enter it every year. I've been a finalist several times. I usually enter a sweet recipe. I like the combination of Chocolate and Hatch Chiles. I've also entered a few savory recipes.
I created this for the contest. I love this Pie.

Hatch Chile Pie with Cornmeal Crust:

Here's what you'' need:
Preheat the oven to 350 degrees
1 - 10" Springform Pan. It can also be made in a  10" Cast Iron Skillet.
Aluminum Foil
Dried Beans or Pie Weights

Crust ingredients:

1 1/3 C Cornmeal
2/3 C Flour
1/2 tsp Salt
1/2 C Crisco Shortening
1/4 C Cold Water

Filling ingredients:

1 1/2 C Heavy Cream
1 1/2 C Whole Milk
4 Complete Eggs, beaten
3 Egg Yolks, beaten
1/4 tsp Salt
1/8 tsp tsp Pepper
1/8 tsp Nutmeg

1 C  shredded Queso Quesadilla Cheese
4 Fresh Hatch Chiles, not roasted. Seeded, deveined, cut them in half and julienne into 1/4" strips.

Crust preparation:

In a large mixing bowl:
Cornmeal
Flour
Salt
Whisk well.
Cut in the Crisco with a pastry knife.
Add Cold Water and blend well until a dough forms.

Wrap it in plastic wrap and refrigerate for 30 minutes.

On a lightly floured surface:
Roll out the dough into a circle big enough to fit the bottom and sides of the pan.
Pressing it gently to fit.
Trim off the excess dough on the top with a rolling pin rolled across the top of the pan.
Cut a piece of Aluminum Foil to fit the bottom of the pan and cover the dough.
Weight it down with Dried Beans or Pie Weights.
Bake 15 - 20 minutes.
Remove weights and foil.
Continue baking for an additional 15 - 20 minutes until golden brown.

Remove the pan, set aside and leave the oven on.

Filling preparation:

In a large mixing bowl:
Heavy Cream
Milk
Whole Eggs
Egg Yolks
Whisk well.
Add:
Salt
Pepper
Nutmeg

Evenly sprinkle the cheese on the bottom of the pie shell.
Arrange the Julienned strips of Chiles over the Cheese.
Pour the filling into the pan.
Bake for 40 minutes, until the custard sets.
Remove to a rack and cool completely, for at least an hour.
Release the sides of the Springform pan.
Transfer the Pie to a serving platter and slice to serve.

Enjoy!
Peace in the Kitchen!

Broccoli Cauliflower Casserole

Here's another very basic casserole dish that I'm posting, only to have a copy of it, for any possibility of a Hippy in the Kitchen Cookbook.

Broccoli Cauliflower Casserole:

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 2 quart rectangle Casserole Dish.

1/2 C Italian Herb Bread Crumbs
1/4 C + 2 TBS grated Parmesan Cheese, divided.
2 TBS Butter, melted
1 1/2 tsp Italian Seasoning, divided
1 (16 oz.) package of Frozen Broccoli Florets, thawed and cut into bite sized pieces.
1 (16 oz.) package of Frozen Cauliflower, thawed and cut into bite sized pieces.
2 TBS Butter
1 Sweet Onion, diced
2 TBS Flour
1 tsp Garlic Salt
1/4 tsp Pepper
1 1/4 C Whole Milk
4 oz. Cream Cheese, cubed.

In a small bowl:
Bread Crumbs
2 TBS Parmesan Cheese
2 TBS Butter, melted
1/2 tsp Italian Seasoning
Whisk well and set aside.

In a large skillet on medium heat:
2 TBS Butter, heat until melted.

Add:
Onion
Saute for 5 minutes.

Add:
Flour
Remaining Italian Seasoning
Garlic Salt
Pepper
Stir to mix well.

Add:
Milk
Cook and stir until it begins to thicken.

Add:
Cream Cheese
Remaining Parmesan Cheese
Cook until the Cream Cheese melts.

Add:
Broccoli
Cauliflower
Stir to coat well.
Pour into the baking dish.
Sprinkle evenly with Bread Crumbs.
Bake 40 minutes, until golden brown.

Enjoy!
Peace in the Kitchen!

Green Bean and Tomato Casserole

I'm only posting this recipe so I can have a copy of it just in case I write The Hippy in the Kitchen Cookbook!
It's pretty basic, but one of my favorite side dishes. I also love a good casserole recipe.

Green Bean and Tomato Casserole:

Here's what you'll need:
Preheat the oven to 350 degrees
1 - 2 quart rectangle baking dish, coated with a non stick vegetable spray.
1.2 C Italian Herbe Breadcrumbs
1/4 C + 2 TBS Grated Parmesan Cheese, divided
4 TBS Butter, divided
1 medium Sweet Onion, diced
2 TBS Flour
1 tsp Garlic Salt
1 tsp Dried Thyme
1/4 tsp Pepper
2 C Whole Milk
2 pounds of Fresh Green Beans, trimmed and cut into 1 1/2" pieces, steamed.
4 oz. Cream Cheese, cubed
2 C Grape Tomatoes

In a small bowl:
Bread Crumbs
2 TBS Parmesan Cheese
2 TBS Butter, melted.
Whisk well and set aside.

In a large skillet on medium heat:
Melt remaining Butter.

Add:
Onion and saute for 5 minutes.

Add:
Flour
Garlic Salt
Thyme
Pepper
Stir to combine well.

Add:
Milk
Stir and cook until it begins to thicken.

Add:
Cream Cheese
Remaining Parmesan Cheese
Cook until Cream Cheese melts/

Add:
Green Beans
Tomatoes
Stir to mix well.
Pour into the Casserole Dish.
Sprinkle with Bread Crumb mixture.
Bake 25 minutes, until golden brown.

Enjoy!
Peace in the Kitchen!