2 cups whole milk
1 cup sugar
4 large eggs
3 tablespoons unsalted butter, melted
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
7 slices crustless white bread, cut into 3/4-inch cubes (about 3 1/2 cups)
1 large Granny Smith apple, peeled, cored, cut into 1/2-inch cubes
2/3 cup raisins
Additional ground cinnamon
Vanilla ice cream
Preheat oven to 350�F. Butter 11x7-inch glass baking dish. Whisk first 6 ingredients in large bowl to blend. Fold in bread, apple, and raisins. Pour batter into prepared dish. Bake pudding 30 minutes. Sprinkle with additional cinnamon. Bake pudding until top is golden and center is set, about 35 minutes longer.
Spoon pudding into bowls. Top with vanilla ice cream and serve.
2 tablespoons canola oil
Two to three cloves minced garlic
1/2 cup chopped onion
1/4 cup chopped red pepper
About 12 Zucchini Blossoms, washed and dried
1 tablespoon chopped fresh basil
1/2 tablespoon chopped fresh oregano
Four large eggs
Salt and pepper
Heat the oven to 400-degrees.
In a large ovenproof skillet, heat the canola oil over medium heat. Add the garlic, onion, and red pepper. Saut� about one minute. Add the Zucchini Blossoms and cook, stirring occasionally, for about ten minutes until they are lightly browned. Add the basil and oregano. Stir to mix well.
In a medium bowl, whisk the eggs with salt and pepper to taste, until well blended. Add to the skillet, and stir to blend well. Lower the heat and cook until the eggs are just set. Put the skillet into the oven and bake until done, about 15-20 minutes. Slice into wedges and serve. Can be served hot or at room temperature.
Crunchy hazelnut praline adds a touch of sophistication to this rich cheesecake. Begin preparing the cake a day before serving.
Crust
1 1/4 cups cake flour
1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch pieces
1/4 cup (packed) golden brown sugar
Filling
Hazelnut Praline
4 8-ounce packages cream cheese, room temperature
1 cup sugar
2 tablespoons all purpose flour
2 tablespoons whipping cream
1 teaspoon vanilla extract
4 large eggs
For crust:
Position rack in center of oven; preheat to 350�F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Mix flour, butter and brown sugar in processor until moist clumps form. Press mixture onto bottom of prepared pan. Bake until crust is golden, about 25 minutes. Cool. Wrap outside of pan with double layer of heavy-duty foil.
For filling:
Reserve 1/2 cup praline for garnish. Grind remaining praline to powder in processor. Beat cream cheese and sugar in large bowl until smooth. Beat in flour, then cream and vanilla. Beat in eggs 1 at a time. Fold in praline powder.
Transfer filling to crust. Place springform pan in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Bake until center is just set, about 1 hour 20 minutes.
Transfer cake to rack. Run small sharp knife around sides of cake to loosen. Cool completely. Remove foil from pan sides. Chill cake overnight. (Can be prepared 3 days ahead. Cover and keep refrigerated.)
Release pan sides. Transfer cake to platter. Mound reserved coarsely crushed praline atop center of cake and serve.
Makes 12 Servings.
4 cups apple cider
4 cups grape juice
2 cinnamon sticks, four inches long
1 tsp. allspice
1/2 tsp. whole cloves
additional cinnamon sticks for cups, six inches long
In a 4-quart sauce pan,heat cider and juice. Add cinnamon, allspice, and cloves. Bring just to boiling. Lower heat and simmer for 5 minutes. Serve with ladle from a cauldron. Makes 8 cups.
1/2 cup yellow cornmeal
1/2 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup (packed) grated Parmesan cheese
1 cup reduced-fat (2%) buttermilk
2 large eggs
1 cup frozen yellow corn kernels, thawed, drained
1/2 cup chopped green onions
Nonstick vegetable oil spray
Whisk yellow cornmeal, flour, baking soda, salt and black pepper in large bowl to blend. Stir in grated Parmesan cheese. Whisk buttermilk and eggs in medium bowl until well blended. Stir in thawed yellow corn and chopped green onions. Add buttermilk mixture to cornmeal mixture and whisk just until blended.
Spray large nonstick skillet with vegetable oil spray; heat over medium heat. Working in batches and removing skillet from heat and spraying with vegetable oil spray before each batch, drop batter into skillet by scant 1/4 cupfuls. Cook until corn cakes are golden brown, about 1 1/2 minutes per side. Serve corn cakes warm.
2 Tbsp Butter or margarine
4 cups sliced onion
3 cups beef broth - lowfat okay
1 1/2 cups water
1 Tbsp cooking sherry - optional
1 Tbsp Worcestershire sauce
1/4 tsp. black pepper
1 dash dried thyme
1 cup soft croutons - optional
1/2 cup shredded mozzarella cheese - lowfat okay, optional
Melt butter in saucepan over low heat. Add onions and cook 20 minutes, stirring occasionally.
Add beef broth, water, sherry, Worcestershire sauce, pepper, and thyme to pot Increase heat and bring to boil, then reduce heat.
Cover and simmer for 5 minutes. Divide into bowls. Top with croutons, then mozzarella. Broil until cheese melts and begins to brown.
2 apples, peeled and sliced
2 Tbsps butter
8 oz grated cheddar cheese
1 unbaked 10-inch pastry shell
1 Tbsp sugar
1 tsp cinnamon
4 large eggs
1 1/2 cups whipping cream
Saut� apples in butter for 5 minutes.
Sprinkle sugar and cinnamon over apples. Layer apples in pastry shell.
Sprinkle cheese over apple mixture. In medium size bowl, lightly whisk together the eggs and whipping cream. Pour over the apple/cheese mixture.
Bake in a preheated 375 oven for 35 minutes or until set.
If desired, this soup may also be served cold�chill soup in a bowl set in another bowl of ice and cold water, stirring, about 20 minutes.
This recipe can be prepared in 45 minutes or less.
1 pound yellow summer squash
2 ears corn
3 large shallots
2 large garlic cloves
1 fresh jalape�o chile
1 tablespoon olive oil
1/4 teaspoon ground cumin
2 1/2 cups water
Garnish: corn kernels, chopped fresh jalape�o chiles, fresh cilantro leaves, sour cream, and thinly sliced yellow summer squash
Cut summer squash crosswise into 1/2-inch-thick slices. Shuck corn and, working over a bowl, cut kernels from cobs. Halve cobs. Chop shallots and mince garlic. Wearing rubber gloves, chop chile, with seeds if desired.
In a 5-quart heavy kettle combine all ingredients (including cobs) except water and cook over moderate heat, stirring, 3 minutes. Stir in water and simmer mixture until squash is very tender, about 15 minutes. Discard cobs. In a blender puree mixture in batches until smooth (use caution when blending hot liquids), transferring to another bowl. Season soup with salt and pepper. Divide soup between 2 bowls and garnish with corn, chiles, cilantro, small dollops of sour cream, and squash.