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that does not require a food processor, since I don't have one. I'm trying to eat better breakfasts and the store-bought granola costs an arm and a leg and my first-born male child...
Should I try to make my own or buy some?
Anyone have a good and easy recipe for this? I would prefer one for the slow cooker. Thanks!
Does anyone have any good recipes for sugar-free cookies.
by Vir Ü Just answering a request......Enjoy!
Mar 14, 2010
Chicken-Great Northern Beans Soup
Delicious and very easy to make :) I rotisserie chicken (original) from Wal-Mart----picked off bone 2 cans great northern beans 3 cans chicken broth (has to be low sodium) 1 16 oz jar salsa Heat till hot or put in crock pot till it gets good and hot Grab some crackers or cornbread muffins YUMMY!
Ingredients 1 loaf French bread (13 to 16 ounces) 8 large eggs 2 cups half-and-half 1 cup milk 2 tablespoons granulated sugar 1 teaspoon vanilla extract 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Dash salt Praline Topping, recipe follows Maple syrup Directions Slice French bread into 20 slices, 1-inch each. (Use any extra bread for gar...See MoreIngredients 1 loaf French bread (13 to 16 ounces) 8 large eggs 2 cups half-and-half 1 cup milk 2 tablespoons granulated sugar 1 teaspoon vanilla extract 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Dash salt Praline Topping, recipe follows Maple syrup Directions Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup. (We like fresh strawberries with strawberry syrup)
Praline Topping: 1/2 pound (2 sticks) butter 1 cup packed light brown sugar 1 cup chopped pecans 2 tablespoons light corn syrup 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.
by Louisiannie - ought to have another name!
Mar 29, 2010
I>From a friend of mine:
I consider myself among the lesser-known royalty of good, ole Southern bread pudding makers.
Here’s what I do. Enjoy:
CREOLE BREAD PUDDING
1/2 C unsalted butter, softened 1 C sugar 5 lrg eggs, room temp 1/4 C brown sugar 3 C whipping cream grated nutmeg 1 T vanilla cinnamon 1 t salt...See MoreI>From a friend of mine:
I consider myself among the lesser-known royalty of good, ole Southern bread pudding makers.
Here’s what I do. Enjoy:
CREOLE BREAD PUDDING
1/2 C unsalted butter, softened 1 C sugar 5 lrg eggs, room temp 1/4 C brown sugar 3 C whipping cream grated nutmeg 1 T vanilla cinnamon 1 t salt 3/4 C raisins loaf french bread
2 baking pans, one must fit inside the other
Beat butter, med. speed with mixer. Gradually add sugars, salt, beating well. Add eggs, 1 at time, beating well after each. Gradually add cream, mix well. Stir in vanilla, nutmeg. Cut bread into 1-inch slices or cubes. Place bread into large mixing bowl, pour mixture over.
Cover, refrig at least an hour. Overnight is better. Take out of refrig about an hour before cooking, if you can. (Otherwise, add a little time to first baking with foil on.)
After bread mixture soaks, pour 1/2 into smaller baking pan that’s been buttered. Sprinkle with raisins, little more brown sugar and cinnamon. Pour rest on top and repeat raisins, brown sugar, cinnamon.
Start some water boiling. Preheat oven to 350.
Cover pan with foil, place in larger pan. When oven’s ready, place 2 pans on middle shelf and pour water bath into outside pan about half-way up inside pan. (Waiting to pour hot water until your pans are on the oven shelf will help prevent the water from spilling out onto you or the kitchen floor. Be careful when you slide shelf into place.)
Bake 40 mins. Remove foil and bake another 10-15 mins until top golden.
BOURBON SAUCE
1 stick butter 1 C sugar 1 lrg egg, room temp 1/4 C bourbon
Melt butter in heavy small saucepan over med. heat. In med. bowl, mix sugar, egg.
Gradually pour in butter until blended. Do this slowly so you don’t “cook” the egg. Return mixture to saucepan. Over low heat, stir until mixture thickens, about 2 mins. Do not boil. Add bourbon, continue cooking until sugar dissolves and mixture thickens slightly, stirring constantly about 3 mins.
Spoon sauce over pudding servings. May also want to sprinkle powdered sugar.
by Louisiannie
Apr 2, 2010
OH, and delicious! I forgot that.
by what are your secrets??
Apr 6, 2010
I don't mean a mixed, mayonaise-type side salad, but a green fresh crunchy main-dish salad. Every so often I come up with a great combo of 6 to 8 things that go together well, and then later can't recall what it was that was so tasty. What things do you put together that are great?
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Baked Honey Granola Recipe #176753 | 35 min | 10 min prep By: Sunshynetoo
This is the chewiest granola I've ever eaten. It also has a really pretty glossy color. Great with yogurt and fruit. Yum! It takes ingredients you probably already have in your kitchen. Ke...See More