BREAD PUDDING SOUFFLÉ

Ingredients needed:

• 1/4 cup white sugar plus 2 tablespoons, divided, plus extra to coat ramekins
• 1/4 cup brown sugar
• 1/12 teaspoons cinnamon
• 1/4 teaspoon ground nutmeg
• 8 eggs, separated
• 2 cups heavy cream
• 1 pound day-old bread, cut into cubes
• 1/2 cup raisins
• Butter, for coating
• Confectioners' sugar, for dusting
• Whiskey Sauce (recipe follows)

Combine 1/4 cup white sugar, brown sugar and spices. In a bowl whisk yolks and sugar mixture until thoroughly mixed. Stir in heavy cream then add bread and raisins, mixing very well. Set aside 30 minutes, stirring often, for bread to absorb liquid. Preheat oven to 350 degrees. Spoon mixture into a buttered 1 1/2-quart baking dish and bake until firm and golden, 20 to 25 minutes. Allow to cool completely.

Melt 2 tablespoons butter in the top of a chafing dish or large saucepan placed directly over a flame. When the butter is melted, place two peeled and sliced lengthwise bananas in the pan. Sprinkle them with brown sugar and cinnamon and sauté until lightly browned. Turn and sauté the other side, sprinkling them again with brown sugar and cinnamon. When the bananas are soft but not mushy, pour 2 ounces of dark rum into a ladle, then carefully ignite the rum and pour it over the bananas. When the flames die out, spoon the bananas and syrup over vanilla ice cream.

Anita’s Famous Rolls

½ cup non dairy creamer

1 tea spoon salt

¼ cup sugar

4 cups (very) warm water

2 packages of yeast

Flour

½ cup corn oil/ or butter flavored oil

(¼ real butter to brush on top after rolls are done cooking)

Add all ingredients except flour into a large bowl and stir.

Let set for about 3 minutes till yeast is dissolved.

Start adding flour (about 5 cups to start) stir with spoon.  Add enough flour

till your dough starts to get thick enough for kneading.  Put on floured surface and knead for at least 5 minutes.  Cover in same spot and let rise for one hour.

Roll or pat down and cut into circles and place on a buttered pan (2 inches apart) let rise for another 35 to 40 minutes and bake at 350 for around 30 minutes.  Be sure to put pan on middle shelf for baking.  You don’t want the bottoms to get done before the top and vise versa.  Cook till golden brown.

When you remove them, brush very generously with real butter. 

Fried Zucchini

Zucchini (Depends on size)

1 sleeve Ritz crackers

1 cup bread crumbs

1/2 cup Parmesan cheese

2 cups olive oil

2 eggs

1/2 tea spoon black pepper

1/2 tea spoon salt

Peal and slice zucchini in circles about 1/2 inches thick -

Mix eggs, black pepper and salt

Heat olive oil in frying skillet

Crush Ritz crackers then mix with bread crumbs and parmesan cheese

Roll Zucchini in egg mixture then bread/Ritz crumbs

Fry till golden brown.

(If you have any left over crumbs you can always keep them in the freezer till you need them again)

Apple Stuffed Roasted Pork Loin

3 tablespoons olive oil

1 large onion, chopped

2 Granny Smith apples, peeled, cored and chopped

8 fresh sage leaves

2 cups thick-cut white bread cubes, crusts removed

1 egg, beaten

2 tablespoons butter

Salt and pepper

1/2 to 1 cup chicken broth, plus more if needed

1 (3 pound) pork loin roast, butter flied

Preheat oven to 375 degrees F.

In a large skillet, heat the olive oil over medium-high heat. Add the onion, apples and sage. Sauté until softened. Remove from the heat and gently stir in the bread, egg, butter and salt and pepper. Add the chicken broth gradually until everything is moistened. Let the stuffing mixture cool completely before putting it in the pork loin. Spoon the stuffing down the pork, horizontally, in a line. Roll the pork over the stuffing, jelly roll style, ending with the seam down and fat side up. Lightly score the fat, in a diamond pattern, with a sharp knife. Tightly tie the pork roast up with butcher's twine, season it with more salt and pepper, and transfer to a roasting pan. Roast the pork in a preheated oven for about 90 minutes or until an instant-read thermometer registers 160 degrees F. Remove from the oven and let rest for 15 minutes before slicing. Garnish with apples and fresh herbs.

 
ZUCCHINI BREAD  (2 loaves)
 
3 eggs
3/4 cup salad oil
1/4 cup milk
2 cups grated zucchini
2 tsp. vanilla
1 tsp. baking soda
1 tsp. cinnamon
1 3/4 cup brown sugar
3 cups flour
1 tsp. salt
1/2 cup nuts
 
Bake loaves at 325 for approximately one hour.

Anita’s Famous Cinnamon Rolls recipe

1 envelope active dry yeast
3/4 cup milk, warm (about 110 degrees.)
1 egg, lightly beaten
1/4 cup sugar
1 teaspoon salt
1 teaspoon vanilla extract
2 1/2 cups all purpose flour (aprox)
1/2 pound (2 sticks) unsalted butter, cold

In a large bowl sprinkle the yeast over the milk. Let sit for about 5
minutes. Add the egg, sugar, salt and vanilla. Whisk gently to
combine. Set aside.

Quarter each stick of butter and cut into 9 or 10 pieces. Toss the
diced butter and flour together in a medium bowl and incorporate all together.

After mixing the flour and butter you can then add to the wet ingreadiants.

Knead for at least 5 minutes then cover.

Let rise for 1 ½ hours

Roll dough out into a long line about 6 inches deep.  Spread with ½ cup very soft butter.  Sprinkle with cinnamon (be very generous and be sure to cover every inch) Add 1 cup brown sugar and cover over cinnamon.  Roll the dough width- wise so you have a long line of dough to cut.

Cut dough about 3 inches thick and place on buttered baking sheet.  Slightly smash down dough as you add to sheet.  Be sure to place them about 2 inches apart.

Let rise again for 30 minutes then bake at 350 for around 30 minutes on middle oven rack.  Only cook till golden brown, keep an eye on them after 20 minutes. They  may be done in 20 minutes, remember ovens vary!

After you remove them let cool before icing them.  I like to use a maple flavor glaze which consists of powder sugar, real butter, maple flavoring and a touch of milk.

Enjoy!

Chicken and Spinach Alfredo Lasagna

Alfredo Sauce:

1 pint heavy cream

1/2 cup olive oil

1 table spoon minced garlic

1 cup freshly grated Parmigiano-Reggiano

Freshly cracked black pepper

In a sauce pan heat olive oil and add minced garlic.  Sautee

till light brown to bring out the flavor.  Add cream, Parmigiano cheese

and blacked pepper.  Wisp with wire whip till slightly thickens.  If you like it really thick you can add one table spoon flour.

Simmer about 5/7 minutes

Chicken:

Grill method for cooking is preferred

4 boneless breasts (diced)

Salt and Pepper to taste

9 sheets cooked lasagna

6 oz. frozen spinach

1 cup shredded mozzarella cheese

In a 9 by 13 casserole dish (spray with non stick spray) add three sheets

lasagna.

Then add the spinach pressed flat and pour over 1/3 of the Alf redo sauce.

Add three more layers of lasagna and add diced chicken then 1/3 of the afredo sauce over that.

Add the remaining sheets of lasagna and pour remaining sauce over it.

Cover with mozzarella cheese.

Spray a large piece of foil (large enough to cover entire dish) with non stick spray (this will keep the cheese from sticking to foil when you remove it) and cover.  Bake for about 35 minutes then remove foil.  Bake for about 15/20 minutes longer.  Keep an eye on it; you don’t want the cheese brown on top.  Let rest for about 10 minutes before serving.

Feeds up to 8

Potato Soup

• 6 tablespoons butter 
• 6 to 8 ounces diced country ham, or smoked ham
• 1/2 cup all-purpose flour
• 3 cups whole milk
• 4 cups diced peeled baking potatoes
• 1 teaspoon dried parsley flakes
• 2 teaspoons fresh or freeze-dried chopped chives or green onions
• freshly ground black pepper & salt to taste
• 2 cups half-and-half or cream
• 1 cup shredded sharp Cheddar cheese
• salt, to taste

You may also add chopped broccoli

PREPARATION:

Heat butter in a large saucepan over medium-low heat, add country ham, green onions and seasoning and sauté.  Add the rest of the ingredients whisking in the flour.  Stir until well blended.  Simmer over medium heat until thickened and bubbly.

 Chocolate Chip Cookies

Ingredients

Directions

Preheat oven to 350 degrees F.

In a large mixing bowl, combine cold butter, dark brown sugar, espresso with a hand mixer. Mix at slow speed for 30 seconds and increase speed until the mixture is fluffy, about 6 minutes. Lower the speed and add the eggs 1 at a time. Add maple and mix until all ingredients are incorporated. In a separate bowl, whisk together the flour, baking soda and salt. Add the flour mixture to the butter and sugar mixture in batches. Stir with a spatula until well blended. Fold in the chocolate chips or chunks and spoon the dough onto 2 parchment lined cookie sheets at least an inch apart. Bake for 14 to 15 minutes. Rotate the cookie sheet half way through so that the cookies bake evenly. Remove the cookies from the oven and transfer to a wire rack to cool.