Mushroom and Leek Bread Pudding

Here's another great Savory Bread Pudding to add to my collection.

Fresh Cremini Mushrooms

Leeks

Mushroom and Leek Bread Pudding

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

6 C Toasted Fresh French Baguette Croutons.
2 TBS Olive Oil
1 TBS Butter
4 C Sliced White and light Green part of Leeks
1 1/2 C Sliced Fresh Cremini Mushrooms
1 TBS Chopped Fresh Tarragon
1/2 C Dry Sherry
Salt and Pepper to taste
1/3 C  Minced Fresh Parsley
4 Eggs
1 1/2 C Heavy Cream
1 C Vegetable Broth or Vegetarian Chicken Broth
1 1/2 C Grated Gruyere Cheese, divided.

In a large 12" skillet on medium heat:
Oil
Butter
Heat until melted and combined.

Add:
Leeks
Saute for 8 - 10 minutes.

Add:
Mushrooms
Tarragon
Sherry
Salt and Pepper to taste.
Cook for an additional 10 minutes.
Remove from heat.

Add:
Parsley
Stir to mix in.
Set aside.

In a Mixing Bowl:
Eggs
Cream
Broth
1 C Gruyere Cheese

Add:
Croutons
Mushroom/Leek Mixture
Stir to combine well.
Set aside for at least 30 minutes.

Stir and pour into the Gratin Dish.
Sprinkle even with remaining Gruyere.
Bake 45 - 50 minutes.

Enjoy!
Peace in the Kitchen!

Asparagus with Cambozola Cheese Sauce and Pine Nuts

Our friends in France prepare Asparagus and Artichokes better than anyplace we've ever had them.
We had several Artichoke dinners this past summer in France.
Here's a delicious recipe using Asparagus.
Cambozola Cheese has become one of our favorites.

Here's what you'll need:
Preheat the oven to 375 degrees.
1 - Rimmed Sheet Pan

Asparagus with Cambozola Cheese Sauce and Pine Nuts

2 TBS Butter, melted
Slices of Fresh French Baguette Bread
Salt and Pepper to taste.
Olive Oil
1/2 C Water
1 1/2 pounds of Asparagus cut into 1" pieces.
1/2 C Heavy Cream
1/4 pound of Cambozola Cheese
1 tsp Fresh Chopped Thyme
2 TBS Toasted Pine Nuts, chopped and set aside. (I toast them in a dry Cast Iron Skillet on the stove)

On a the Sheet Pan:
Bread Slices brushed with melted Butter.
Bake about 15 minutes until golden brown.

In a large Skillet on medium high heat:
Olive Oil
Water
Salt and Pepper to taste.
Heat to a Boil.

Add:
Asparagus
Cover and cook for 5 minutes.
Uncover and continue to cook to remove excess liquid.
Sauté about 5 minutes until the Asparagus begins to brown.
Remove from heat and set aside.

In a saucepan on medium heat:
Cream
Cheese, broken into small pieces.
Heat until the Cheese melts, whisking continuously.

Add:
Thyme
Salt and Pepper to taste.

On a Serving Platter:
Slices of Bread topped with Asparagus and drizzled with Cheese Sauce.
Sprinkle with Pine Nuts.

Enjoy!
Peace in the Kitchen!

Chick-Fil- A Cole Slaw, Carrot and Raisin Salad

I recently read a story about Chick-Fil-A discontinuing serving their iconic Cole Slaw. They've decided to replace it with a Kale Salad. Personally, I think it's a mistake but......... we'll see.
They've decided to post the recipe so that we can make it at home. I haven't eaten at Chick-Fil-A in over 22 years (since becoming Vegetarian), but I do love their Cole Slaw and Carrot and Raisin Salad.
A friend of mine sent me the story and the recipe for the Cole Slaw and then I found the recipe for their Carrot and Raisin Salad and decided to post them on my Blog.

Cole Slaw

4 tsp Vinegar
1/4 C Granulated Sugar
3/4 tsp Dry Mustard
1/4 tsp Salt
1 C Mayonnaise
2 - 10 oz. Bags of Shredded Cabbage chopped to 1/8".
1/4 C Finely Chopped Carrots

In a large mixing bowl:

Vinegar
Sugar
Mustard
Salt
Whisk well until Sugar dissolves.

Add:
Mayonnaise
Whisk well to incorporate.

Add:
Cabbage
Carrot
Stir well to combine.
Cover with Plastic Wrap and refrigerate at least 2 hours.
Stir again prior to serving.

Enjoy!
Peace in the Kitchen!



Carrot and Raisin Salad

In a large mixing bowl:

4 1/2 C Shredded Carrots
1 - 8 oz. can of Undrained Crushed Pineapple or 2/3 C.
3/4 C Raisins
1/2 C Mayonnaise
1/2 C + 2 TBS Granulated Sugar
Mix well.
Cover with Plastic Wrap and refrigerate at least 2 hours.
Stir again prior to serving.

Enjoy!
Peace in the Kitchen!

Baked Bear Claw Breakfast Casserole

I don't go to Donut shops anymore. I really can't remember the last time I had a Donut. When I did, my favorite item at the shop was a Bear Claw. I absolutely love them. Here's an adapted recipe turning a Bear Claw into a Breakfast Casserole.

Baked Bear Claw Breakfast Casserole

Here's what you'll need:

Preheat the oven to 375 degrees.

1 - 9" X 13" Glass Casserole Dish

5 C of Peeled and Diced Apples. I use Jonagold for this recipe. (1 Apple should yield 1 C diced) Have another one ready just in case!

6 TBS Butter, room temperature

1 C Brown Sugar

1 tsp Corn Starch

2 TBS Warm Water

5 Large Fresh Croissants, cut in half lengthwise. I get them from our local French Bakery.

1/2 C Heavy Cream

1/2 C Apple Butter

3 Eggs, beaten

1/8 tsp Cinnamon

1/8 tsp Nutmeg

Icing:

3/4 Confectioner's Sugar

4 TBS Heavy Cream

In a small mixing bowl:

Sugar

Cream

Whisk well. Set aside.

In a Cast Iron Skillet on medium heat:

Heat the Pan first.

Add:

Butter

Heat until melted.

Add:

Sugar

Whisk well.

Add:

Apple

Stir until well coated.

Continue cooking 5 minutes, stirring constantly.

In a small mixing bowl:

Water

Corn Starch

Whisk well.

Add to the Apples.

Continue cooking for 5 minutes.

Remove from heat.

Set aside.

In a medium mixing bowl:

Cream

Apple Butter

Eggs

Cinnamon

Nutmeg

Whisk well.

Line the Casserole Dish with half of the Croissants, cut side up.
OPTION:
(You can also cut the Croissants into 1" Cubes and continue with the recipe by layering the Cubes.)

Pour half of the Cream mixture over the Croissants.

Spoon half of the Apple mixture over the Croissants.

Add another layer of Croissants, cut side up.

Cover with remaining Cream.

Spoon remaining Apples on top.

Bake for 25 minutes.

Remove to a rack to cool for 10 minutes.

Drizzle evenly with Icing.

Enjoy!

Peace in the Kitchen!

The Ultimate Brownies

Many years ago I discovered the Ultimate Brownies. It was a creation from a company called Moose Munch. We carried the product at Macy's when I was working there. It was a simple recipe. Buy a box of your favorite brownie mix, bake it according to the instructions on the box and as soon as you took it out of the oven, you gently pressed and entire box of Moose Munch into the warm Brownie base. It made an amazing recipe and consequently, the Ultimate Brownies were born. If you're not familiar with Moose Munch it's sort of like Cracker Jack coated in either Milk Chocolate, Dark Chocolate or White Chocolate. The recipe became a favorite at our house.
I have since discovered many other ways to create amazing Brownies and here's my latest!

I added this picture if you decide
to make Moose Munch Brownies.

The Ultimate Brownies

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Glass Casserole Pan brushed well 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. If you need something to come out of a pan without sticking...... this is foolproof. I highly recommend it for the most detailed designed Bundt Pans.

Brownie batter:

16 TBS Butter, melted
2 C Granulated Sugar
3/4 C Cocoa Powder (I use Rodelle Gourmet Baking Cocoa)
4 Eggs
2 tsp Vanilla
1 C Flour
1/2 tsp Baking Powder
1/2 tsp Salt
1/2 tsp Cinnamon
1 tsp Medaglia d'Oro Espresso Coffee Powder
1 C  Chocolate Chips (regular size) I use Hershey's Special Dark or Ghirardelli.
1 1/2 C Chopped Pecans, divided
3/4 C Caramel Sauce, divided (The kind you buy in a jar for Hot Fudge Sundaes)
1/2 C Mini Semi Sweet Chocolate Chips

Icing:

6 TBS Butter, room temperature
1/4 C + 2 TBS Cocoa Powder (I use Rodelle Gourmet Baking Cocoa)
2 TBS Lyle's Golden Syrup
1 tsp Vanilla
1 1/2 C Confectioner's Sugar, sifted.
2 - 3 TBS Whole Milk

Brownie batter instructions:

In a Stand Mixer with a Paddle Attachment:
Butter
Sugar
Cocoa Powder
Mix for 3 minutes.

Add:
Eggs
Vanilla
Mix until incorporated.

In a medium mixing bowl:
Flour
Baking Powder
Salt
Cinnamon
Espresso
Whisk well.
Gradually add this to the mixer.
Mix just to combine well.

Add:
1 C Chocolate Chips
1 C Pecans
Mix just to combine.
Spoon batter into the pan.
Bake 30 - 35 minutes.

Remove the pan to a rack to cool for 5 minutes.

Use the handle of a Wooden Spoon and polk holes evenly throughout the Brownies.
Evenly spread 1/2 C of the Caramel over the entire surface and force some of the Caramel into the holes using a Silicone Spatula.
Cover with Plastic Wrap and refrigerate for at least 1 hour.

Make the Icing.

In a medium mixing bowl with a hand mixer:
Butter
Cocoa Powder
Golden Syrup
Vanilla
Beat until creamy smooth.

Add:
Confectioner's Sugar
2 TBS Milk
Mix until completely incorporated.

Add:
Additional Milk (1 TBS) if it needs it to be a spreadable consistency)

Remove the pan from the refrigerator.
Evenly spread on the Icing.
Sprinkle it with remaining Pecans and the Mini Chocolate Chips.
Drizzle evenly with remaining Caramel Sauce.

Enjoy!
Peace in the Kitchen!

No -Knead Bread in a Poor Man's Dutch Oven

I love homemade Bread. I have a Terra Cotta Bread Cloche that I make it in. I was recently sent this recipe so I decided to post the video to make it easier to see the process. The dough is never handled with your hands. It's really easy.
I will definitely try this.

How to Bake No-Knead Bread in a Poor Man’s Dutch Oven (no mixer… no bread machine…)

Enjoy!
Peace in the Kitchen!

Cinnamon Crunch Cheesecake

I love Cheesecake. It's my dessert of choice when we eat out. The only one I make is a very plain New York Style. It's a complicated recipe but it's my favorite. It's on the Blog.  I just received this one from a Blog I follow and I decided to post the link to it.

http://www.365daysofbakingandmore.com/day-148-cinnamon-cru…/

Enjoy!
Peace in the Kitchen!