Apple Cinnamon Bread Pudding

The weather is cold, especially in Texas and what says comfort food better than a bread pudding?    Bread pudding is a delicious way to use bread that would eventually be thrown away.   I used six small hamburger buns that I had previously frozen and three very disappointing pink lady apples.  Pink Lady apples are usually one of my favorites but these were picked too early and very tart, as in not sweet.  The combination of frozen bread and sad little apples turned into a wintry delight.  If you are using frozen bread, remember to thaw it completely before using.

I also used powdered milk to make this recipe.  I mixed the equivalent of a one quart packet of dry milk with 3 cups of water.  You can use 3 cups of milk, half and half, or  cream, if you wish.  I wanted more milk solids and less water than milk would offer and since I used butter, I thought that half and half or cream would be gilding the lily. 

3 small Apples, peeled, halved, cored and sliced
6 Tablespoons of Butter, divided
4 cups of torn Bread pieces
1 Tablespoon ground Cinnamon
3/4 cup of Sugar
1 1-quart packet of Dry Milk
3 cups of Water
4 eggs
Powered Sugar

In a large cast iron skillet or other oven proof skillet, melt 2 Tablespoons of butter.  Add apples and cook until apples start to turn brown.  Sprinkle with cinnamon; add 2 Tablespoons of butter and bread.  Using a spoon, stir to coat while butter melts.  Add sugar and last 2 Tablespoons of butter.  Stir to coat apples and bread evenly while the butter melts.  Remove from heat.

In a separate container, mix milk, water, and eggs.  Whisk until blended.  Pour over apples and bread in skillet.

Heat oven to 375 degrees.  If you wait to heat the oven, this gives the bread time to soak up the milk and egg mixture.

Once the oven is at 375 degrees,  carefully place the skillet in the oven and cook 45 to 50 minutes, or until an inserted cake tester comes out clean.   Remove from oven and let cool for 15 minutes before serving.

Sprinkle with powdered sugar.

Enjoy!

Deloris

Michele Mensing's Refreshing Watermelon Strawberry Smoothie

Happy Independence Day!!!

A couple of weeks ago, Michele Mensing invited me over to try her new recipe.  I was so honored to be the first person, besides herself, to sample this wonderful smoothie. And what better day to post her recipe than July 4th. 

This is super simple and extremely delicious.  If you prefer a thinner drink, you can strain the mixture with a cheese cloth lined sieve.  I thought it was delicious, as is, but it is entirely up to you.  For those of you who are allergic to strawberries, this is wonderful without the strawberries.  If you still wanted to add an additional flavor, you could use blueberries or pitted cherries.  I have seen both of this at the grocery store, in abundance,

The sweetener is optional, depending on your tastes and the sweetness of the fruit.  The watermelon can be frozen before blending for a icy treat.

1 1/2 cups of Watermelon, removed from rind and  diced
1 1/2 cups of Strawberries, washed, hulled and sliced
Lime Juice
Sugar, Honey, Agave syrup, or other sweetener, if desired

Place watermelon and strawberries in an electric blender. Puree until smooth.  Add lime juice to taste.  Blend to combine.  Taste and add sweetener, if desired.

Enjoy your Delicious July 4th Holiday!

Michele and Deloris

Fish with Garbanzo and Cantaloupe

I know that you are thinking that I have lost my mind.  But this works wonderfully, together.  Chris questioned my sanity when I started placing the dishes on the tables. He agreed with me, after trying the wrap, this is great.
You will only need a half pound of fish because this is a very hearty and filling meal. You can purchase naan or flat bread, but I have included the recipe.  The seasoning recipe for the fish is also included and only takes a few minutes to mix.  You will have quite a bit left over.  Just store it in a cool place.
I made the flat bread first.  While it was cooking, I prepared the fish, drained and rinsed the garbanzo beans, zested and juiced the limes,  chopped the onions, minced the garlic, and sliced the cantaloupe.  Cooking the bread takes the longest time in this meal.  Once that is completed, the fish and vegetables take less than fifteen minutes to cook. 

Chicken with Peaches, Pineapples, and Peppers

This is another Asian influenced, freezer recipe.  I did have to cook the rice, this time; but  I had enough left over to make fried rice out of the remaining filling from from the beef pot stickers.  So I got 3 different meals from cooking twice.  I like that!

The meat, fruits, and vegetables were previously prepped and frozen.  If you are wondering about my reason for freezing pineapple, I will explain.  I made two pineapple upside down cakes earlier this year.  I did not use all of the pineapple or juice so I froze the remaining portions.  I used part to make the Pineapple Paradise but I still had a package remaining and it was time to get it out of the freezer.  By freezing ingredients in this manner, it allows me to have the food prepared and cuts down of the actual time of preparing the meal.  I like that, too!

The rice took a little less time to cook than the meat, but all in all, it went fast and we were eating in about 40 minutes.  Which was good because this is delicious and I was very hungry.

Fried Nectarine Pies

My mom would make fried peach pies and I could hardly wait for peach season.  These are nectarine fried pies that I made with frozen pie crust.  While these are very delicious, I recommend that you bake the pies instead of frying them, if you are using a pre made pie crust.  Why, you ask? Because of the amount of fat used to make these crusts will leave them a too "fried"..

Broiled Peaches

It is time for brunch! All of the stone fruit has been absolutely wonderful this year. These particular peaches came from Cooper Farms in Fairfield, Texas.  I hope that you have taken the time to sample Nature's bounty this year.  When Chris asked me why I had bought these peaches, I knew I have been sampling quite a bit of produce this year. But when it is this delicious, it is time to buy, cook, can, and preserve.  So that is what I have been doing this summer.
This recipe turned out better than I could have expected.  I hope you enjoy it!

Summer Fruit Pancakes

You might think that my parents had health issues because of the amount of bacon, butter, and eggs with which we cooked, but neither had those problems.  I have no scientific evidence to prove my theory, but I believe it was because we gardened organically and all of the meat was organically, farm raised and processed.  We did not consume large amounts of food and we worked hard all year, except December and January.  We ate protein for breakfast and at lunch, on Sundays.
We sat together at the table and we left when everyone had finished.  The first time one of my cousins asked to be excused from their dinner table, I was horrified. Why would they leave the table, I wondered? Was the conversation so boring?  I have always wondered and never asked.
I found the conversation at the dinner table compelling.  All sorts of topics were discussed, except topics that were considered inappropriate for mixed company or the table, including calving, butchering, news that might be controversial, and the like. For the most part, conversations were about funny things that happened during our day or a neighbor coming to visit.  When Debbie and Charlotte Knox or Jimmy Bingham came to visit, or we walked across the field to their house, my sister and I got to  play with them.  That was not often because most families in our area were doing the same things we were doing.

Fresh Fig Bread

The figs are starting to ripen so I have a few.  Not enough to make fig preserves but definitely enough to eat fresh and make this delicious bread.  I leave the figs in larger larger pieces because of the texture that the fruit adds to the bread.  You can add 1/2 cup of  toasted walnuts or almonds, tossed with a small amount of flour, to the batter, if you like.  We do not usually add any type of nuts to quick breads but that is because we do not care for the texture.  This will make either 2 large loafs or three small ones.

Peach Shortcakes

Cindy posted a delicious looking Strawberry Shortcake on her Facebook page.  While in Vermont, she hand picked the strawberries, then made homemade shortcake with fresh whipped cream.  I can not top that so I made Peach Shortcake. 

Strawberry Lazy Day Duff

This is my version of a Lazy Day Duff.  My mom made one with peaches and a different topping. Hers was always delicious.  Maybe I will share her recipe in the future.  For now, this is the one that I am posting.  It is so easy, there is no reason for anyone to run out and purchase a pie. 
I asked Chris if he could identify the topping but he could not.  None of your friends will be able to guess how very easy this is to make (unless you tell them).

Fresh Chilled Tomato Soup with Peach Salad and Parmesan Toast

When I received my shipment of Sepay Groves Olive Oil and Vinegar, Peggy included some new recipes.  This is my rendition of the recipes that she sent. If you can get garden or Farmer's Market produce by all means use that.  Try this even if grocery store produce is all you can get.  It is very refreshing on a hot summer day.

Hard Frozen Strawberry Lemonade

Hard Frozen Strawberry Lemonade came to me one hot afternoon. A nice frozen lemonade, in the heat of the day, sounded refreshing. This tastes like a giant, frozen Skittles.
The idea did not start with alcohol but eventually developed into an adult beverage.  This can also be made without alcohol for the non-drinkers and it is just as delicious. 

Blender Banana Bread

This is the time of year to buy Bananas, especially if family members are outside in the heat, for any length of time.  If you are like me, you probably buy a few too many.  Once the bananas start to go south, you can make a variety of delicious dishes.  Today I made Blender Banana Bread. You are going to be surprised how easy this recipe is. Use a blender to combine the wet ingredients.  Then sift the dry ingredients and mix together.

Peach Margaritas

We are interrupting our classic cocktails for a frozen summer concoction! These Peach Margaritas are inspired by my cousin, June Cooper. She told me about these at our last family reunion.  She said that when she conducts bus tours to Tequila, Mexico, she serves Peach Margaritas to her guests.  So I came up with this recipe and it is so delicious.

Rejuvenating Banana Smoothie

Yesterday, I had a long day, outside.  I had planned ahead, the night before I took Potassium and froze a big towel.  Then when I was ready to go out, I put on 100 spf block, made sure to take plenty of hydrating liquid and got my frozen towel.  By the end of the day, I was sick as a dog.  When Chris came to pick me up, his exact words were "You don't look so good".  I had gotten overheated and had leg cramps. Thanks to Johnny McMillan and Chris for making sure that I was okay and got home.

Debbie's New Mango Salsa

Debbie Robinson cooks the best food. Her cooking always has just the right amount of everything. She brought this Mango Salsa over after she had packed up her house and it is fabulous, just like Debbie.

1 container of HEB brand Salsa
1 container of HEB brand Mango Salsa
1 can of Whole Kernel Corn, drained
1 can of Black Beans, washed and drained
1 bunch of Green Onions, cleaned and chopped
1/2 cup of Cilantro Leaves, washed and chopped
1 Jalapeno, finely chopped
Lime Juice.

Combine all ingredients.  Chill before serving.

Enjoy!

Debbie and Deloris

Homemade Pizzas

Ever want a delicious pizza at home? If you order delivery, it is just not the same as pulling the pizza out of a nice, hot oven.  And a frozen pizza, no matter how good it is supposed to be, just does not cut it for me.Then there is an issue about the toppings and the sauce, I have yet to get the right amount of sauce to everything else ratio, on a purchased pizza. There was a time when green olives were available for pizza toppings but I have not seen that on a menu for a long time. This recipe makes 2 8-inch pizzas that you can top with anything you like.

Plum Jam and Plum Butter

Stephanie's Father-in-Law gave Kay Morrison about a bushel of wild yellow plums.  She, in turn, gave them to me to make jam.  I have been pitting plums for several days.  Today, I pressed them through a colander and then separated the juice and the flesh.  The juice was made into jam and the rest was made into plum butter.  The jars were sterilized in boiling water. I used a water bath to pull the vacuum and set the lids.

My Mom's Dewberry Jam

Dewberry Jam sealed with lids and wax

All right, I will admit it,  I am a jar collector.  I get that from my mom. She was the founder of  the practice "reuse, repurpose, recycle".  We saved any jar that could be reused.  Remember, though, that any jar that has a chip or a crack is not reusable, so it needs to be recycled. 
When school was out for summer, my sister and I spent most of it gardening, working in a cotton field, and canning.  At the time, I detested those chores.  One of the reasons was that the house was hot the entire time we were canning and the smells were overwhelming.  Now, I miss those chores, except hoeing a cotton field. I do not think I will ever miss that!

Dewberry Cobbler

Dewberries.  I have braved the chigger bites, again, just to have this once a year treat.  I managed to get about 12 cups of these delicious berries.  I asked, on my facebook page, what I should make with the batch that is pictured above.  100% of the response was Cobbler.  This included a lengthy discussion as to the type of crust.  Michael Osbourne,Chef Oz,  asked me to share my crust recipe since it was a little different.
My crust is somewhere between the biscuit crust and the standard pie crust. I think this comes from my