You will need a double boiler for this, or find a wide stockpot that you can top with a metal mixing bowl. We strongly recommend against trying to cook this in a saucepan over direct heat, as it will easily scorch. It’s also wise to have a candy thermometer handy if you’re not familiar with what milk looks like at “scalding point.” It’s about 180 … Continue reading Crème Anglaise
Preheat oven to 350 degrees. Spread butter on both sides of bread slices, and cut bread into half-inch cubes. Slightly beat egg yolks. Combine egg yolks with nectar and ¼ cup sugar; add bread cubes and stir until moistened. Place half of mixture into a 1½ quart casserole. Top with banana slices and cover with remaining bread mixture. Bake at 350 degrees for 35 minutes. … Continue reading Banana Bread Pudding with Meringue
Preheat oven to 350 degrees. Soak bread cubes in water, lemon juice and lemon zest. Cream butter with ½ cup of the sugar; add beaten egg yolks. Fold into bread mixture. Pour into buttered 1-quart baking dish; set dish in pan of hot water and bake at 350 degrees for 35 minutes. While pudding is baking, beat egg whites at high speed until soft peaks … Continue reading Lemon Meringue Bread Pudding
There’s a butterscotch variation for this, below. Preheat oven to 350 degrees. In a large bowl, soak bread in milk for 5 minutes. Add ¾ cup sugar, 1 tablespoon butter, and ¼ teaspoon salt. Pour beaten eggs over the bread mix; add vanilla and mix well. Add raisins if desired. Pour into buttered 1½ quart baking pan. Set pan in a shallow tray of of … Continue reading Bread Pudding with Lemon Sauce
Preheat oven to 350 degrees. Butter a 9 x 13 baking pan. In saucepan, heat milk and butter until butter is melted. In large bowl, combine bread and pineapple. Pour heated milk over bread and stir; let stand until liquid is absorbed. In separate bowl, combine salt, sugar, spices, eggs and vanilla. Pour over bread; then put bread mix into baking pan. Bake at 350 … Continue reading Bread Pudding
Cream butter, ⅔ cup sugar, and ½ teaspoon vanilla until light and fluffly. Blend in flour. Press the dough onto the bottom and sides of a 9- or 10-inch springform pan. Preheat oven to 450 degrees. Blend the cream cheese and ¾ cup sugar until smooth. Add eggs, one at a time, and blend well. Pour mix into springform pan. Mix the remaining sugar and … Continue reading Bavarian Apple Torte
She has cheerfully shared this recipe with anyone who has ever eaten it, allowed many people to watch her make it, and everyone still complains that they can’t replicate it. She doesn’t know why. Whatever you do, make sure the bread is soaked with egg mix – not just lightly coated with it. Also, you’d better have a large loaf of bread standing by. People … Continue reading Carla’s French Toast
A sweet vinaigrette-based cole slaw that even opponents of cole slaw can love. Ania wheedled the recipe from a friend who made it every year for the Lenten fish fry at her church. Combine cabbage, onion and 1 cup sugar in large bowl; set aside to cure. In saucepan, combine remaining ingredients and bring to boil. Remove from heat, and pour over cabbage. Mix thoroughly … Continue reading Fish Fry Cole Slaw
Preheat oven to 350 degrees. Mix all ingredients lightly with hands – do not squish or overmix. Pat meat into a loaf form on a greased shallow baking dish. Sprinkle a little more Maggi over the top, and bake at 350 degrees for about 1 hour or until cooked through. Note: Carla likes to spread a couple of tablespoons of tomato paste over the top … Continue reading Meatloaf
Dad, serving lunch at his parents’ house Our father loved the kitchen as only a devoted eater could. He made magnificent scrambled eggs, but his best meals, in our humble collective opinions, were served on Sundays. Because Dad was excommunicated from the Catholic Church after marrying our Protestant mother, he attended church only when his children’s baptisms and weddings required it. Instead, he went out … Continue reading Dad and Breakfast
Around Our Table 