1 (1-pound, 6-ounce) loaf Texas toast bread, divided
1 (15-ounce) loaf French bread, cut into 1-inch cubes
2 cups heavy whipping cream
2 cups half-and-half
2 cups milk
2 cups sugar
1/2 teaspoon vanilla extract
Cognac Sauce (recipe follows)
Preheat oven to 375°.
Generously spray a deep 13x9-inch baking dish with baking spray.
Layer half of Texas toast slices in bottom of prepared pan. Top with cubed French bread.
In a large bowl, whisk together cream, half-and-half, milk, sugar, eggs, and vanilla until smooth. Divide mixture in half. Pour half of cream mixture over bread. Lightly press bread with hands, making sure French bread is soaked.
Place remaining Texas toast slices on French bread cubes. Gradually pour remaining cream mixture on Texas toast layer. Press with hands, making sure to soak
Spray tops of bread cubes heavily with baking spray. Cover the bread with plastic wrap, then cover with aluminum foil.
Place baking dish on a rimmed baking sheet. Pour water on baking sheet. Bake for 1 hour.Remove from oven, and allow to set in refrigerator for 2 hours.
Reheat in a 300° oven for 20 to 30 minutes, or until warm.
Cut, and serve topped with Cognac Sauce.
Makes about 13/4 cups
1/2 cup butter
1 cup sugar
2 cups water, divided
2 tablespoons cognac
Combine butter, sugar, and 11/2 cups water in a medium saucepan; bring to a boil. Boil until reduced by half, about 25 minutes. Add cognac and remaining 1/2 cup water. Whisk mixture, and return to a boil. Remove from heat and gradually cool down by whisking.
3 Tbsp olive oil
1 large onion, finely chopped
2 cloves garlic, finely chopped
1-1/2 tsp turmeric
2 tsp ground ginger
2 tsp ground cinnamon
2 medium carrots, peeled and sliced
2 cups water
1 lb butternut squash or sugar pumpkin, peeled and cut into 1-inch cubes
1 large sweet potato, peeled and cut into 1-inch cubes
1 14-oz can chickpeas, drained and rinsed
2 tsp harissa, or more to taste
3/4 cup raisins or dried cherries
3 tsp honey
Kosher salt and black pepper, to taste
Lemon wedges, for serving
Parsley leaves, for garnish
Make this stew in a Dutch oven or large tagine (with a diffuser, or a tagine that is safe for stove top cooking).
In your pan over low heat, heat the oil and add onions. Cook gently for 5 minutes, then add garlic, turmeric, ginger and cinnamon. Cook, stirring, for 1 minute until the paste becomes slightly aromatic.
Add carrots and water, stir, and cover the pot. Cook on lowest heat for 10 minutes.
Add squash or pumpkin, sweet potato, chickpeas, harissa, raisins and honey, plus 1/4 tsp each of salt and pepper. Stir everything together. Cover and simmer until vegetables are tender, 20-30 minutes.
Taste, and adjust seasoning with salt and pepper. Garnish with parsley leaves, and serve with couscous and lemon wedges to squeeze over the vegetables.
I’m doing something a little different this time! Since a recipe in the game is “Strawberry Dog” and I have no idea what that is… I decided to get a recipe that’s a strawberry flavored dog treat, instead! c:
1 cup plain Yogurt, divided
1 pound Strawberries, divided
4 Rawhide Sticks
1/2 pound Strawberries, chopped
1/2 cup plain Yogurt
Add strawberries and yogurt to a blender or food processor and blend until smooth
1 Banana, chopped
1/2 cup plain Yogurt
Add banana and yogurt to a blender or food processor and blend until smooth
1/2 pound Strawberries, chopped
Add strawberries to a blender or food processor and blend until smooth
1. Pour an inch or so of your first layer mixture into the bottom of each cup.
2. Allow to freeze for 30 minutes, and insert your rawhide stick.
3. Repeat pouring the layers, allowing them to set 30 minutes in between, until they are all used.
4. Freeze for 8 hours to allow them to fully set.
5. Run warm water around the mold to remove the popsicle.
Makes 4 popsicles.
CINNAMON MILK TEA
2 cups water
1 cup milk *
1 1/4 tbsp Indian black tea
Sugar to taste
2 cardamom pods (cracked)
2 whole black peppers
2 whole all spice berries
1 petal star anise
2 whole cloves
1/2 tsp fennel seeds
1/2 inch fresh ginger (shredded)
1/2 stick cinnamon
Smallish pinch of nutmeg
Dry rose petals
* Some people prefer way more milky tea than that and make equal proportions of water and milk. Some even use more milk than water. More milk leads to milder tea so choice is yours.
Bring the water, tea, sugar and spices to a boil. Depending on preference and strength required determine the time for which you boil the tea. I prefer about 5-10 minutes. If you are looking for a milder tea you can add the tea after the first boil.
Add milk and boil for another 5 minutes. Strain and serve hot with Indian biscuits or biscotti.
5 cups chopped fruit
3 cups granulated sugar
Juice of 1 lime
Cut your strawberries in your desired size.
Add the strawberries, sugar, and lime juice in a large saucepan, cook over high heat, stirring occasionally.
Skim off any foam that gathers on the surface. The jam should boil for at
least 5 minutes, after that lower the temperature to medium heat and let it
cook for at 20 minutes or until the jam should thickens to the desired
After that, remove from the heat, put into your glass containers and let it cool down.
Stored in a clean, sealed glass jar in the refrigerator, the jam will keep for a few weeks.
I mixed the strawberry jam with my plain yogurt, my boys loved the jam with their toasts, and strawberry smoothies.
2 cups coarsely chopped white button mushrooms
1/2 cup finely diced red onion
1/2 cup finely chopped carrot
1/4 cup finely chopped cilantro
1/2 to 1 whole jalapeno, seeds removed and diced finely (the amount depends on how hot you like it)
1 Tablespoon lime juice, (about 1 lime)
1/4 teaspoon garlic salt
Coarsely chop the mushrooms and place them in a bowl. Finely dice the red onion and add it to the mushrooms.
Use a small food processor or finely dice the carrots, cilantro, and jalapeno. If you don’t have a food processor this part can be done by hand. You just want to make sure you don’t have any big chunks. Add the diced ingredients to the mushroom mixture and stir to combine.
Pour the lime juice and garlic salt over the mushroom mixture and mix well. Add salt and pepper to taste. Chill in the refrigerator for at least 15 minutes to let the flavors meld.
Before serving peel and slice the cucumber into small rounds. Use the cucumber slices as chips to eat your mushroom salsa.
Author: Steve Cylka
2 tbsp oil
1 onion, minced
2 celery stalks, sliced
1 carrot, peeled and sliced
2 garlic cloves, minced
2 cups fresh sliced mushrooms
4 cups fresh bean sprouts
2 tbsp water
2 tbsp soy sauce
1 tbsp rice wine
½ tsp sugar
2 tsp corn starch
Heat oil in a wok or frypan on medium high heat. Add the onion, celery, carrot and garlic cloves. Cook for 3-5 minutes, stirring often to ensure nothing sticks to the bottom of the pan.
Add the mushrooms and beansprouts and place the lid on the wok or frypan. Stir the vegetables every couple minutes, until the mushrooms and beansprouts are tender, about 7 minutes.
In a separate bowl, mix together the remaining ingredients until the corn starch is dissolved.
Pour the sauce into the frypan and stir it gently through the veggies. Cook for about 5 minutes or until the sauce is thickened.
BANANA ICE CREAM
4 bananas, yellow peel with brown flecks
1 cup Sugar
1 tsp. Organic lime juice, fresh squeezed
1 tsp. Vanilla extract
2 cups Heavy whipping cream
Best Chiquita Banana Ice Cream Recipe
In mixing bowl or blender add all ingredients and mix until mixture is smooth. Place in ice cream maker and follow manufacturer’s instructions or pour mixture in a container and place in freezer. If ice cream is in freezer scrape bowl with a fork every 1 to 2 hours until mixture is firm.
This is a full recipe that will yield about 8-9 ounces of candied cherries. It’s easily scaled up or down, even if you just need a tiny amount for a recipe.
Makes about 1 cup (8 to 9 ounces)
1 16-ounce jar maraschino cherries
3/4 cup sugar
Drain the cherries, reserving 1/4 cup of the juice. Combine the reserved juice and sugar in a small saucepan and place over medium heat, stirring until the sugar is mostly dissolved. Add the cherries, and stir well. Bring the mixture to a boil, then cover the pan and reduce the heat to low. Simmer for 45 minutes-1 hour, until the cherries are slightly shriveled and firm to the touch. Remove from the heat, uncover the pan, and let cool completely.
When the cherries have cooled, remove them to paper toweling (leaving the syrup behind, your recipe doesn’t call for it) and pat dry. Store leftovers in an airtight container in the refrigerator for up to six months.
Basil lemonade rose wine cocktail
2 large basil leaves, roughly torn
1 lemon wedge
5 ounces rose
1 ounce citrus vodka
Simple syrup, as needed
Place basil and lemon in a glass and muddle well.
Fill glass with ice, then add rose and citrus vodka. Stir.
Add simple syrup, if desired.
- 1 cup bamboo rice
- 1 13.5 oz can coconut milk
- 1 inch section fresh ginger, peeled and finely chopped
- 1/4 tsp freshly ground cardamom
- 1 Tbsp raw cane sugar
- 1/4 tsp salt, or to taste
- 4 oz straw mushrooms, sliced
- 1/4 lb fresh sugar snap peas, sliced diagonally
- 2 Tbsp fresh chives, thinly sliced
Heat the coconut milk in a medium sized pot with a tightly fitting lid & bring to a boil. Add the chopped ginger, cardamom and sugar and simmer for a few moments to infuse the flavor into the coconut milk.
Add the rice, stirring well, and return to a boil. Reduce heat to very low and cover. Cook covered for 15 minutes, stirring occasionally to make sure the bottom does not stick or burn. Add a little water if the rice seems too dry.
Stir in the mushrooms and snap peas, cover again and return to low heat. Cook for an additional 10 minutes or until the rice is tender, but with a little resistance to the tooth.
Serve, topping with a sprinkle of sliced chives.
* 1 cup butter, room temperature
* 3/4 cup sugar
* 8 eggs (separated)
* 2 tablespoons dark rum
* 1 lemon zest
* 1/8 teaspoon salt
* 1/3 cup minced almonds
* 1 cup flour, mixed with
* 2 tablespoons flour, mixed with
* 1 cup cornstarch
* 2 tablespoons cornstarch
* 1/2 cup apricot jam, melted
* Almond paste (optional)
* Powdered sugar (optional)
* Chocolate icing (optional)
Beat butter and sugar until creamy good. Gradually add the egg yolks and rum zest, salt, almonds, flour and cornstarch mixture to the butter and sugar until it forms light, frothy mass.
Whisk the egg whites until very stiff and gently fold into the batter.
Pour about 2 tablespoons of dough (a thin covering) in a 8-1/2 “greased with butter.
On the top shelf of the oven, or broil in a preheated oven for 2 minutes or until golden. Watch carefully, this browning can take place very quickly.
Repeat until all the dough is gone - you should have about 14 to 16 layers. When the cake is done, let stand a few minutes before running a sharp knife along the sides of the pan. Remove the cake from pan and glaze with melted apricot jam. Once the jam is set, you can add an additional diluted enamel almond paste or immediately finish the cake with a thin icing made of sugar or chocolate maximum possible quality (use your favorite chocolate).
- 3 large eggs
- 1 tablespoon whipping cream or milk
- 1/8 teaspoon salt
- 1 tablespoon butter
- 1/3 cup shredded cheddar or Swiss cheese
- omelet fillings
- 1. In a bowl, whisk eggs, cream, and salt just until blended; do not overbeat.
- 2. Heat an 8-inch nonstick frying pan with sloping sides over medium-high heat for 1 minute. When hot, add butter and tilt pan to coat evenly. When butter is foamy, pour egg mixture into pan and swirl to spread it out to edges of pan.
- 3. As the egg mixture begins to set on the bottom, lift one edge with a heatproof flexible spatula and tilt the pan to let the uncooked mixture on top flow underneath. Continue lifting edges of omelet and tilting pan, working your way around all sides, until no more uncooked egg mixture will flow underneath and the top is just a little moist, about 2 minutes total.
- 4. Sprinkle cheese either in a strip down the middle, if you plan on folding the omelet into thirds, or over one half, if you’re folding it in half. Loosen the omelet with the spatula. For a third-fold, fold one edge over strip of cheese in the middle; tip pan to slide omelet, folded edge first, onto a warm plate, flipping remaining edge over filling as omelet leaves pan. For a half-fold, tip pan to slide omelet, cheese side first, onto warm plate; flip bare half over cheese as omelet leaves pan.
- Folding a plain cheese omelet:
- As egg mixture sets on pan bottom, lift edge with a spatula and tilt pan to let uncooked egg flow underneath. Continue the process, working around pan sides, until no uncooked egg mixture flows underneath and top is still moist.
- Sprinkle cheese in a strip down the center of the omelet, in line with the pan handle. With the spatula, fold one side over the strip of cheese.
- Run spatula under omelet to loosen, and tip pan to slide omelet, folded edge first, onto a warm plate. Flip remaining edge over filling as omelet leaves pan.
Honey Graham Shake:
4 graham wafers
1 1/2 cups (375 mL) cold Milk
1 tbsp (15 mL) honey
2 cups (500 mL) chocolate ice cream
Break up graham wafers and add to blender container along with milk and honey. Spoon in ice cream. Cover and blend at high speed until smoothly combined.
6 ears corn, shucked
Cilantro Lime Butter, recipe follows
Preheat oven to 400 degrees F.
Coat each ear of corn in 2 tablespoons of the cilantro lime butter and wrap individually in foil. Roast until hot and steaming, about 25 minutes. Serve with extra butter on the side.
Cilantro Lime Butter:
2 sticks unsalted butter, at room temperature
1/4 cup chopped cilantro leaves
1 lime, zested and juiced
2 teaspoons salt
3/4 teaspoon cayenne pepper
Put the butter in a mixing bowl and, using a rubber spatula, mix in the cilantro, lime zest, lime juice, salt and cayenne. Use immediately or refrigerate.
Yield: 3/4 cup