We live near Madison and most of my family live in Minneapolis or Chicago. Over the years, we have been the unofficial stage coach stop for family and friends traveling through the area. I love making a nice breakfast or brunch for our visitors and this dish is always appreciated. The recipe is made ahead which gives you more time to visit. Enjoy!
OVERNIGHT RAISIN FRENCH TOAST
1 pound loaf of cinnamon raisin bread, cut into cubes
8 ounces cream cheese, cubed
8 eggs
1 1/2 cups half & half
1/2 cup sugar
1/2 cup maple syrup
2 tablespoons vanilla extract
1 tablespoon cinnamon
1/8 teaspoon nutmeg
Place half the bread cubes in 9 x 13 greased pan. Top with cream cheese and then the remaining bread. In a large bowl, combine the remaining ingredients. Pour over the top. Cover and place in the refrigerator overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake for 30 minutes at 350 degrees. Uncover and bake for an additional 15 - 20 minutes or until a knife in the center comes out clean.
ENJOY!
Monday, August 27, 2012
Thursday, August 23, 2012
CHANNA MASALA (INDIAN CHICK PEA STEW)
I have to say my daughter, Emily, has expanded my culinary chops. If it wasn't for her, I would not enjoy sushi and I never would of discovered Indian food. One of our favorite places to go to lunch is Swagat Restaurant in Madison. The food offers a wide variety of dishes that are each unique and delicious and are great for families with vegetarians and meat eaters. One dish we all enjoy is Channa Masala, which is a chick pea stew in simple terms. Please give it a try and everyone will enjoy this dish.
CHANNA MASALA (INDIAN CHICK PEA STEW)
2 tablespoons butter
1 onion, chopped
1 jalapeno pepper, seeded and chopped
1 inch knob ginger, peeled and chopped
2 cloves garlic, minced
1 tablespoon coriander
1 teaspoon cumin
1 teaspoon turmeric
1/2 teaspoon salt
1/4 - 1/2 teaspoon cayenne pepper
3 tablespoons tomato paste
1 15 ounce can diced tomatoes
1 teaspoon garam masala
2 15 ounce cans chick peas, drained
juice from 1/2 lemon
Melt butter in a large skillet. Add onions and brown for 15 minutes over medium low heat until golden brown. Once the onions are golden brown, add the jalapeno, garlic and ginger and saute for an additional 2 minutes. Add the tomato paste and pince. Add the coriander, cumin, turmeric, cayenne and salt and saute for 1 minute. Add the tomatoes and garam masala and stir. Add the chick peas and cook for 5 minutes until the chick peas are heated through. Top with a squeeze of lemon juice. Serve with rice and yogurt if desired.
ENJOY!
CHANNA MASALA (INDIAN CHICK PEA STEW)
2 tablespoons butter
1 onion, chopped
1 jalapeno pepper, seeded and chopped
1 inch knob ginger, peeled and chopped
2 cloves garlic, minced
1 tablespoon coriander
1 teaspoon cumin
1 teaspoon turmeric
1/2 teaspoon salt
1/4 - 1/2 teaspoon cayenne pepper
3 tablespoons tomato paste
1 15 ounce can diced tomatoes
1 teaspoon garam masala
2 15 ounce cans chick peas, drained
juice from 1/2 lemon
Melt butter in a large skillet. Add onions and brown for 15 minutes over medium low heat until golden brown. Once the onions are golden brown, add the jalapeno, garlic and ginger and saute for an additional 2 minutes. Add the tomato paste and pince. Add the coriander, cumin, turmeric, cayenne and salt and saute for 1 minute. Add the tomatoes and garam masala and stir. Add the chick peas and cook for 5 minutes until the chick peas are heated through. Top with a squeeze of lemon juice. Serve with rice and yogurt if desired.
ENJOY!
Friday, August 17, 2012
BAKED EGG AND CHEESE CASSEROLE
This is a wonderful brunch dish. When we have company over for brunch, this casserole is always a winner and it looks delicious. Enjoy!
BAKED EGG AND CHEESE CASSEROLE
12 eggs
2 cups Swiss cheese, shredded
1 leek, sliced
1 package chopped spinach
8 ounces mushrooms
1 tablespoon butter
1/2 cup milk
1 teaspoon salt
1/2 teaspoon black pepper
1. Preheat oven to 350 degrees.
2. Grease a 9 x 13 pan.
3. Saute the mushrooms with the butter.
4. Spread 1 cup of Swiss cheese on the bottom of the pan. Spread the leek, mushrooms and spinach over the cheese.
5. In a separate bowl, beat the eggs, milk, salt and pepper. Pour over the ingredients in the pan.
Spread the remaining cheese over the egg mixture.
6. Bake for 30 -40 minutes or until firm.
ENJOY!
BAKED EGG AND CHEESE CASSEROLE
12 eggs
2 cups Swiss cheese, shredded
1 leek, sliced
1 package chopped spinach
8 ounces mushrooms
1 tablespoon butter
1/2 cup milk
1 teaspoon salt
1/2 teaspoon black pepper
1. Preheat oven to 350 degrees.
2. Grease a 9 x 13 pan.
3. Saute the mushrooms with the butter.
4. Spread 1 cup of Swiss cheese on the bottom of the pan. Spread the leek, mushrooms and spinach over the cheese.
5. In a separate bowl, beat the eggs, milk, salt and pepper. Pour over the ingredients in the pan.
Spread the remaining cheese over the egg mixture.
6. Bake for 30 -40 minutes or until firm.
ENJOY!
Thursday, August 16, 2012
SMOKY MOUNTAIN CORN BREAD
A few years back, our family went on a vacation to the Smoky Mountains National Park. We went on a tour of an old grain mill. The grain mill sold cornmeal that they milled on site. Luckily, the cornmeal had a recipe for corn bread. Now, I do not know if it was the cornmeal or just the memories of the trip, but I love this corn bread. Enjoy!
SMOKY MOUNTAIN CORN BREAD
1/2 cup sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups buttermilk
2 cups cornmeal
1/2 cup flour
4 tablespoons shortening
Combine sugar, salt, soda and powder in a bowl and add buttermilk. Add cornmeal and flour and combine. Add melted shortening to mixture. Heat pan and pour mixture into the hot pan. Bake at 350 degrees for 45- 60 minutes.
ENJOY!
SMOKY MOUNTAIN CORN BREAD
1/2 cup sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups buttermilk
2 cups cornmeal
1/2 cup flour
4 tablespoons shortening
Combine sugar, salt, soda and powder in a bowl and add buttermilk. Add cornmeal and flour and combine. Add melted shortening to mixture. Heat pan and pour mixture into the hot pan. Bake at 350 degrees for 45- 60 minutes.
ENJOY!
Sunday, August 12, 2012
ZUCCHINI DEEP DISH
Zucchinis are plentiful at this time of year and we are always looking for a good way to use them up. This recipe makes a great snack or main meal. Serve it with a salad and it makes a great light summer meal. Enjoy!
ZUCCHINI DEEP DISH
1 package refrigerated crescent rolls
2 teaspoons Dijon mustard
4 cups zucchini, thinly sliced
6 tablespoons butter
1 cup onion, coarsely chopped
2 tablespoons parsley minced
1/4 teaspoon salt
1 clove garlic, minced
1/2 teaspoon black pepper
1/4 teaspoon basil
1/2 teaspoon oregano
2 eggs beaten
2 cups mozzarella, shredded
Preheat oven to 375 degrees. Press the crescent rolls into a jelly pan to form a crust. Spread the Dijon over the crescent crust. Melt butter in a saute pan. Saute zucchini, onion and seasonings until tender, about 10 minutes. Whisk eggs in a large bowl; add cheese and sauteed vegetables, tossing lightly to combine. Pour mixture over the crust. Bake 20-25 minutes. Cut into wedges to serve. This dish can be served warm or at room temperature. ENJOY!
ZUCCHINI DEEP DISH
1 package refrigerated crescent rolls
2 teaspoons Dijon mustard
4 cups zucchini, thinly sliced
6 tablespoons butter
1 cup onion, coarsely chopped
2 tablespoons parsley minced
1/4 teaspoon salt
1 clove garlic, minced
1/2 teaspoon black pepper
1/4 teaspoon basil
1/2 teaspoon oregano
2 eggs beaten
2 cups mozzarella, shredded
Preheat oven to 375 degrees. Press the crescent rolls into a jelly pan to form a crust. Spread the Dijon over the crescent crust. Melt butter in a saute pan. Saute zucchini, onion and seasonings until tender, about 10 minutes. Whisk eggs in a large bowl; add cheese and sauteed vegetables, tossing lightly to combine. Pour mixture over the crust. Bake 20-25 minutes. Cut into wedges to serve. This dish can be served warm or at room temperature. ENJOY!
Saturday, August 11, 2012
EMILY'S BLUEBERRY FRUIT LEATHER - BLUE RIBBON DANE COUNTY FAIR
It is fair time in Wisconsin and Emily had another great year with food entries. This recipe won a blue ribbon and a merit award. This recipe is for blueberry, but just about any fruit can be used. Emily entered blueberry and strawberry fruit leathers. Give them a try and you won't want store bought fruit roll ups again.
EMILY'S BLUEBERRY FRUIT LEATHER - BLUE RIBBON DANE COUNTY FAIR
2 cups blueberries
3 tablespoons water
1 cup unsweetened applesauce
1/4 cup honey
2 teaspoons lemon juice
1. Place the blueberries and water in a saucepan over medium high heat and bring to a low boil. Reduce heat to medium low and simmer for 10 minutes.
2. Remove from heat and add remaining ingredients. Blend in a mixer until smooth.
3. Place in dehydrator for 8 - 12 hours until dry. Peel off sheet and roll in wax paper.
ENJOY!
EMILY'S BLUEBERRY FRUIT LEATHER - BLUE RIBBON DANE COUNTY FAIR
2 cups blueberries
3 tablespoons water
1 cup unsweetened applesauce
1/4 cup honey
2 teaspoons lemon juice
1. Place the blueberries and water in a saucepan over medium high heat and bring to a low boil. Reduce heat to medium low and simmer for 10 minutes.
2. Remove from heat and add remaining ingredients. Blend in a mixer until smooth.
3. Place in dehydrator for 8 - 12 hours until dry. Peel off sheet and roll in wax paper.
ENJOY!
Friday, August 10, 2012
PERFECT GLAZED CARROTS
This is a side dish that my wife loves when I make it. My daughter is not crazy for cooked carrots, but everyone has to sacrifice once in a while. This recipe is a quick and easy way to dress up carrots. Give it a try. Enjoy!
PERFECT GLAZED CARROTS
1 pound carrots, peeled and cut 1/4" on the bias
1/2 teaspoon salt
3 tablespoons sugar
1/2 cup water
1 tablespoon butter
2 teaspoons lemon juice
black pepper to taste
Bring the carrots, salt, 1 tablespoon brown sugar, and water to a boil in a 12" covered sauce pan over a medium high heat. Reduce heat to medium and simmer; stirring occasionally for 5 minutes. Uncover and increase heat to high and simmer rapidly, until liquid is reduced to 2 tablespoons, about 1-2 minutes. Add butter and remaining brown sugar, toss carrots to coat, stir frequently until carrots are tender and glaze is light gold, about three minutes. Off heat, add lemon juice, toss to coat. Add pepper to taste and serve. ENJOY!
PERFECT GLAZED CARROTS
1 pound carrots, peeled and cut 1/4" on the bias
1/2 teaspoon salt
3 tablespoons sugar
1/2 cup water
1 tablespoon butter
2 teaspoons lemon juice
black pepper to taste
Bring the carrots, salt, 1 tablespoon brown sugar, and water to a boil in a 12" covered sauce pan over a medium high heat. Reduce heat to medium and simmer; stirring occasionally for 5 minutes. Uncover and increase heat to high and simmer rapidly, until liquid is reduced to 2 tablespoons, about 1-2 minutes. Add butter and remaining brown sugar, toss carrots to coat, stir frequently until carrots are tender and glaze is light gold, about three minutes. Off heat, add lemon juice, toss to coat. Add pepper to taste and serve. ENJOY!
Tuesday, August 7, 2012
GRANDMA MARGE'S VEGETARIAN BAKED BEANS
Grandma Marge has always been a great cook. She is one those people who rarely uses a recipe, but just knows the right ratios. This is a recipe of hers that we have used for family gatherings and potlucks. The beans are always a crowd pleaser. Enjoy!
GRANDMA MARGE'S VEGETARIAN BAKED BEANS
36 ounces northern white beans
8 ounces tomato sauce
1 large onion, sliced
1 dash salt
1 dash pepper
1 teaspoon mustard
1/2 cup honey
1/2 cup molasses
Combine the ingredients and bake for 45 minutes at 325 degrees.
ENJOY!
GRANDMA MARGE'S VEGETARIAN BAKED BEANS
36 ounces northern white beans
8 ounces tomato sauce
1 large onion, sliced
1 dash salt
1 dash pepper
1 teaspoon mustard
1/2 cup honey
1/2 cup molasses
Combine the ingredients and bake for 45 minutes at 325 degrees.
ENJOY!
Saturday, August 4, 2012
BANANA CAKE
The same weekend that I spoke about in the last post, my sister, Jane, asked if I would make this Banana Cake. Her sister-in-law, Michelle Petrie had given this recipe to her and I get to share it with you. This cake has a great banana flavor and disappears quickly in our house.
BANANA CAKE
2 1/2 cups flour
1 2/3 cups sugar
1 1/4 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2/3 cups shortening
2/3 cups buttermilk
1 1/4 cups bananas, smashed
2 eggs
1. Preheat oven to 350 degrees.
2. Spray a 9x13 pan with Pam.
3. Combine the ingredients and mix until moist.
4. Pour into pan and bake for 50 minutes or until done.
ENJOY!
BANANA CAKE
2 1/2 cups flour
1 2/3 cups sugar
1 1/4 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2/3 cups shortening
2/3 cups buttermilk
1 1/4 cups bananas, smashed
2 eggs
1. Preheat oven to 350 degrees.
2. Spray a 9x13 pan with Pam.
3. Combine the ingredients and mix until moist.
4. Pour into pan and bake for 50 minutes or until done.
ENJOY!
PAIN PERDU (BANANA BREAD FRENCH TOAST)
About ten years ago, my sister passed away from cancer. During her last six months, I drove up to the Twin Cities to spend the weekends with her as much as possible. I will never regret taking the time to spend with my sister and I thank my family for giving me the time. One weekend when I was visiting, Jane said she had a craving for bananas. We would watch The Food Network to pass the time and Emeril Lagasse made Pain Perdu. Jane asked if I would make it for her and I did it in a heartbeat. I still remember how much she enjoyed the meal. For the Banana Bread recipe, you can use my Aunt Florence's recipe which I posted here earlier or one of your own. Make this for someone special to you and enjoy this recipe.
PAIN PERDU (BANANA BREAD FRENCH TOAST)
1 orange
3 eggs
3/4 cup milk
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg, grated
2 tablespoons sugar
1/2 tablespoon vanilla
8 slices banana bread
8 tablespoons butter
2 tablespoons cold butter
2 tablespoons brown sugar
2 bananas, thickly sliced
1/2 cup Meyer's Rum
2 cups maple syrup, warmed
whipped cream
powdered sugar
1. Over a bowl, zest the orange. Cut the orange in half and squeeze the juice in with the zest. Add the milk, cinnamon, nutmeg, sugar and vanilla; whisk until the sugar is dissolved.
2. In a saute pan melt 2 tablespoons of butter. Dip two slices of banana bread into the egg mixture; coating each side evenly. Fry the bread in butter for 2-3 minutes on each side. Repeat the process until all the bread and butter are used.
3. In another saute pan, melt two tablespoons of cold butter. When the butter is melted, add the brown sugar and stir until it is dissolved. Add the bananas and saute for 1-2 minutes. Add the rum and flame.
4. Place 2 slices of the french toast banana bread in the center of a serving plate. Pour some of the warm syrup over the bread and spoon some of the warm bananas over the syrup. Garnish with whipped cream and powdered sugar.
ENJOY!
PAIN PERDU (BANANA BREAD FRENCH TOAST)
1 orange
3 eggs
3/4 cup milk
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg, grated
2 tablespoons sugar
1/2 tablespoon vanilla
8 slices banana bread
8 tablespoons butter
2 tablespoons cold butter
2 tablespoons brown sugar
2 bananas, thickly sliced
1/2 cup Meyer's Rum
2 cups maple syrup, warmed
whipped cream
powdered sugar
1. Over a bowl, zest the orange. Cut the orange in half and squeeze the juice in with the zest. Add the milk, cinnamon, nutmeg, sugar and vanilla; whisk until the sugar is dissolved.
2. In a saute pan melt 2 tablespoons of butter. Dip two slices of banana bread into the egg mixture; coating each side evenly. Fry the bread in butter for 2-3 minutes on each side. Repeat the process until all the bread and butter are used.
3. In another saute pan, melt two tablespoons of cold butter. When the butter is melted, add the brown sugar and stir until it is dissolved. Add the bananas and saute for 1-2 minutes. Add the rum and flame.
4. Place 2 slices of the french toast banana bread in the center of a serving plate. Pour some of the warm syrup over the bread and spoon some of the warm bananas over the syrup. Garnish with whipped cream and powdered sugar.
ENJOY!
Friday, August 3, 2012
GREAT AUNT FLORENCE'S BANANA BREAD
When I was a child, my Granny Patwell would have the entire family over for dinner just about every Saturday night. She lived in a little two bedroom home in St. Paul and the house would be full of cousins and extended relations. That little house was really a home. One of the extended relatives that would come on Saturdays was Great Aunt Florence and her claim to fame was her banana bread. My family would pick up Aunt Florence on the way to Granny's house. She would always laugh and tell stories about my dad. The ride was always more fun with Florence and I knew we would get to have her banana bread with the dinner. This my way of keeping her memories alive. Enjoy this recipe and remember how a small loaf of bread can bring such happiness.
GREAT AUNT FLORENCE'S BANANA BREAD
1 cup sugar
1/2 cup butter
2 tablespoons milk
1 teaspoon vanilla
2 eggs, beaten
4 bananas, smashed
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cream of tartar
3/4 cup chopped walnuts
Cream the sugar and butter. Combine the remaining ingredients. Pour into a greased 9x5x3 loaf pan and bake at 350 degrees for 60 minutes.
ENJOY!
GREAT AUNT FLORENCE'S BANANA BREAD
1 cup sugar
1/2 cup butter
2 tablespoons milk
1 teaspoon vanilla
2 eggs, beaten
4 bananas, smashed
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cream of tartar
3/4 cup chopped walnuts
Cream the sugar and butter. Combine the remaining ingredients. Pour into a greased 9x5x3 loaf pan and bake at 350 degrees for 60 minutes.
ENJOY!
Wednesday, August 1, 2012
CREAMY CUCUMBER SALAD - DADDY'S DELI NIGHT
Usually when I make Cucumber Salad, I make a Creamy Cucumber Salad too. My wife, Terri, likes this cucumber salad better. Both are great and worth the time. Give them a try and you decide. I can not decide so I make both. Peace in the family!
CREAMY CUCUMBER SALAD
1/2 cup miracle whip or mayonnaise
1/2 teaspoon salt
1 teaspoon dill weed
1/8 teaspoon pepper
2 medium cucumbers, peeled and thinly sliced
Mix all the ingredients. Cover and refrigerate at least 4 hours. The salad dressing will thin as the cucumbers release their moisture. ENJOY!
CREAMY CUCUMBER SALAD
1/2 cup miracle whip or mayonnaise
1/2 teaspoon salt
1 teaspoon dill weed
1/8 teaspoon pepper
2 medium cucumbers, peeled and thinly sliced
Mix all the ingredients. Cover and refrigerate at least 4 hours. The salad dressing will thin as the cucumbers release their moisture. ENJOY!
CUCUMBER SALAD-DADDY'S DELI NIGHT
We are in the middle of cucumber season from the garden. This recipe is a quick easy cucumber salad that my Granny Patwell would make. She always had a garden and she would send us out to pick the cucumbers for her. So whenever I make this salad I think of Granny and the fun we would have at her house. I hope these recipes will become memories for you and your families. ENJOY!
CUCUMBER SALAD
2 medium cucumbers, peeled and thinly sliced
2/3 cup cider vinegar
4 tablespoons sugar
1 teaspoon salt
1/4 teaspoon pepper
Place the cucumber in a bowl. Combine the remaining ingredients; pour over cucumbers. Cover and refrigerate, stirring occasionally, at least 3 hours. Enjoy!
CUCUMBER SALAD
2 medium cucumbers, peeled and thinly sliced
2/3 cup cider vinegar
4 tablespoons sugar
1 teaspoon salt
1/4 teaspoon pepper
Place the cucumber in a bowl. Combine the remaining ingredients; pour over cucumbers. Cover and refrigerate, stirring occasionally, at least 3 hours. Enjoy!
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