Mmmm, French onion soup!
A delicious change from the box! This recipe was adapted from Cook’s Country. Their recipe had a Panko topping that I left off. Enjoy!
8 ounces (2 cups) elbow macaroni
Salt and pepper
8 ounces mild cheddar cheese, shredded (2 cups)
2 teaspoons cornstarch
4 tablespoons unsalted butter
1 tablespoon finely chopped onion
3 tablespoons all-purpose flour
1 teaspoon dry mustard
1/8 teaspoon cayenne pepper
2 cups water
1 cup heavy cream
2 large eggs plus 1 large yolk, lightly beaten
2 teaspoons Worcestershire sauce
4 ounces sharp cheddar cheese, shredded (1 cup)
1. Adjust oven rack to upper-middle position and heat oven to 375 degrees. Bring 4 quarts water to boil in large saucepan. Add macaroni and 1 tablespoon salt and cook for 5 minutes. Drain macaroni; set aside. Toss mild cheddar with cornstarch; set aside.
2. Return saucepan to medium heat and melt remaining 3 tablespoons butter. Add onion…
View original post 103 more words
Serve this easy yet impressive baked French toast with slices of fresh fruit, maple syrup, hot coffee and a side of bacon or smoked salmon for breakfast or brunch.
Pecan Overnight French Toast
- 1 French bread baguette
- 7 eggs
- 2 cups half and half
- 1 cup whole milk or soy milk
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
Ingredients for pecan topping:
- 1 stick unsalted butter, melted
- 1 cup packed brown sugar
- 1 1/2 cups chopped pecans
- Butter a 9 x 13 inch glass baking dish.
- Cut French bread into approximately 1-inch cubes.
- Spread cubes on bottom of glass baking dish.
- Thoroughly mix together eggs…
View original post 69 more words
Here is something for me to make with some of that pumpkin puree I made last week!
I love this recipe, it’s a delicious and simple recipe for moist and fragrant pumpkin bread. I love to smell this bread baking in the oven. I hope you give this one a try!
- 2 whole Eggs
- ½ cups Oil
- 1 cup Canned Pumpkin
- ⅓ cups Water
- 1-¼ cup Sugar
- 1-½ cup All-purpose Flour
- ¼ teaspoons Salt
- ½ teaspoons Nutmeg
- ½ teaspoons Cinnamon
- 1 teaspoon Baking Soda
- 1 cup Chopped Walnuts
Preheat the oven to 350 degrees. Grease and flour a loaf pan and set aside.
Combine the eggs, oil, pumpkin and water in a large bowl. Sift the dry ingredients together and stir into the pumpkin mixture. Stir in walnuts.
Pour into the prepared loaf pan and bake for one hour or until a tester inserted near the center comes out clean.
Yum! And so very easy to make, especially if you have pumpkin seeds from the jack-o-lantern that you carved for Halloween.
I bought two pumpkins post-10/31 for $1.99 each at a local grocery store. They were Fairy Tale pumpkins, known to be very good for baking. I didn’t realize how heavy they were – so I now have about 16#s of pureed roasted pumpkin in the freezer for future use throughout the holiday season and winter. Good thing I like pumpkin! 🙂
Back to the Roasted pumpkin seeds. It really isn’t difficult to roast them, and they are really good and good for you!
Clean and separate seeds from the “pumpkin guts”. Don’t throw away the pumpkin guts! They can be used, just like the pumpkin puree, for pumpkin bread (a post on that soon).
Once cleaned, dry the pumpkin seeds. Put the seeds in a plastic baggie, add about a teaspoon of olive oil and coat the seeds. Dump them on a parchment paper lined cookie sheet, sprinkle with salt and pepper, and roast at 375* for about 20 minutes. After 10 minutes, mix them up a bit and put back in over for another 10 minutes or so. Keep an eye on them so they don’t burn.
On a side note – I am interested in any ideas (beyond pie) that anyone may have on what to make with pumpkin. Drop me a note in the comments with your ideas. If you have any special recipes, point me in the direction of where I can find them; if they are on your blog, post a link. THANKS!
Need to put this on the holiday baking list!
Creamy, sweetened homemade ricotta cheese makes for a lighter, healthier delicious alternative to cream cheese in this cheesecake-like tart. In this version, slices of pears have been brushed with peach preserves prior to baking.
I was surprised how easy it was to make a ricotta-style cheese at home. My first batch of ricotta went into Jack’s moose cannelloni. A second batch was split between blintzes and a pear and ricotta tart. Infused with vanilla, the beaten egg and ricotta base was smooth, creamy and light. The sliced pears were brushed with a vanilla peach jam which added another subtle layer of flavor.
Pear and Ricotta Tart
- pie crust
- 2 cups ricotta cheese
- 3 eggs
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 2 d’Anjou pears, halved, cored and sliced
- 1 heaping tbsp of peach preserves
- Preheat oven to 375 degrees F.
- Press pie dough into a 9-inch springform…
View original post 74 more words
Mmmm, this pumpkin seed pesto sounds wonderful!
We humans are a wasteful bunch, especially when it comes to food. Think about the last time you threw out half an apple or tossed the skins of your soon-to-be-mashed potatoes. We’ve been unconsciously trained to follow certain formulas when playing in the kitchen: if the recipe doesn’t call for the entire fruit or vegetable, the remainder belongs in the trash.
Let’s use pumpkins as an example. Every Halloween you buy a few to carve with your children or your tipsy friends. Newspapers are spread on the floor, ceremonial knives are brandished, and pretty soon the walls are dripping with bright-orange pumpkin guts. Ninety percent of those guts end up in the trash. The rest become wallpaper or hair gel, depending on the number of cocktails poured that evening. Halloween is great.
But every now and then, some culinary genius decides to save the pumpkin guts for future consumption. Said…
View original post 225 more words