myredrecipebook

No Milk Bread Pudding

1 lb french bread, cut into 1 inch squares
6 eggs
3 cups cold rice milk
1 1/2 cup white sugar
1 tsp vanilla
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup raisins
1 tbsp turbinado sugar (topping)
preheat oven to 375 degrees

using a 13 x 9 baking pan, spray with cooking spray. Add cubed bread to prepared pan.

In a large bowl, combine eggs, rice milk, vanilla, spices. Whisk until combined. Pour over bread and top with raisins. Let stand for 10 minutes. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 30 minutes. Take out of oven and sprinkle with turbinado sugar.

Apple Pan Coffee Cake

5 Granny Smith Apples, peeled, cored, sliced, and cut into chunks (half each slice)
1/2 fresh lemon
1 1/2 cups all purpose flour
1/4 cup sugar
3 tbsp canola oil
1 egg
3/4th cup vanilla rice milk

topping:
cinnamon
3 tbsp sugar

Preheat oven to 350 degrees

Prepare apples, place in prep bowl and then squeeze 1/2 lemon over the apples being careful to not drop the seeds of the lemon into the prep bowl.

In a mixing bowl, dump flour, sugar, oil, egg and rice milk and mix until blended.

Using a 9x9 square baking pan, spray with Pam for baking, then pour batter into the bottom of the pan. Top with apples spreading evenly over the batter. Sprinkle with cinnamon and additional sugar. Bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean. Cut into 9 squares.

Lemony Cranberry Mini Scone Bites

1 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup Kretschmer wheat germ
1 tsp baking powder
1/4 tsp salt
1/4 cup vanilla soy milk
3 tbsp Real Lemon
1 egg
1/2 cup dried cranberries

Preheat oven to 325 degrees.

Add first seven ingredients and mix by hand until lumps are gone, about 2-3 minutes. Rinse frozen blueberries and fold into batter.  Spray mini muffin tin with Pam for Baking. Drop by the tbsp into wells.  Bake at 325 degrees for 15 minutes. Yield: one dozen

Pumpkin-Carrot Cake

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp baking soda
1/4 tsp salt
1 large egg + 1 egg white
1/2 cup packed brown sugar
1/2 cup canned pumpkin puree
3 tbsp vegetable oil
1 tbsp grated orange rind
3/4 cup raisins
1/2 cup grated carrot
1/3 cup dried cranberries
baking spray
2 tbsp coarsely chopped walnuts

Preheat oven to 350 degrees. Spray an 8 inch square baking pan with baking spray.

Sift together first 6 dry ings into a bowl. In a second bowl, add egg+white and beat with a mixer for 30 seconds. Add brown sugar, pumpkin, oil and orange rind. Beat until well blended. Add dry ings to wet, stirring until just moist. Then stir in raisins, carrot and cranberries. Spoon batter into a 8 inch square baling pan. Sprinkle with chipped walnuts.

Bake at 350 for 25 minutes or until a wooden toothpick inserted into the center of the cake comes out clean. Cool before frosting.

*The original recipe is from Cooking Light on Health.com and can be found here

Chicken Soup

2 boneless skinless chicken thigh legs, frozen
2 tbsp oil
1 cup finely diced onion
2 finely diced carrots
2 rib of celery, finely diced
4 tsp dried chicken broth (measure this carefully otherwise the sodium will overpower the soup)
warm water to full the pan half full
1 tbsp dried parsley
1/2 tsp garlic
freshly ground black pepper to taste
1 cup cut fideo noodles

Defrost the chicken in the microwave for 8 minutes.

While that is happening, in a large sauce pan, heat oil. Add onion, carrot and celery. Cook for 2 minutes. Fill the pan half full of water. Chop chicken thigh meat and add to pan. Add seasonings to pan. Raise heat and bring to a boil. Add noodles and lower heat, simmer for 15 minutes. Serve hot.

Brown Irish Soda Bread

1 1/2 cups of whole wheat flour
2 cups of white flour
1 tsp baking soda
1 tsp baking powder
1 1/2 salt
3 tbsp sugar
1/2 cup toasted wheat germ
1 3/4 cups butter milk (this will have to be changed to soymilk and lemon juice)
(optional topping) 1 tsp melted butter (change to margarine or omit)

Whisk the dry ings together, add the wet and mix.
Bring together on a breadboard. Do not over work. Pat out to a 7 inch round.

Transfer to a parchment lined baking sheet.
Take a serrated knife and make some release cuts "X"
Bake in a 400 degree oven. Bake for 45-50 mins.

The internal temp should be 195 degrees. Brush crust with butter. Cool on rack for an
hour.

*This recipe came from a 2013 episode of Cooks Country from America's Test Kitchen.

Brotsuppe

250 g Brot, altbacken (old bread) = three slices diced
50 g Speck, fett, geräuchert (bacon) = 3 pieces, sliced
1 Zwiebel(n) (onions)
1 Knoblauchzehe(n) (garlic)
6 mushrooms, sliced
125 ml Weißwein (white wine - or beer) = 1/2 cup
1 Liter beef broth
2 EL Schmand (sour creme)
1 Bund Schnittlauch (chives)

In a frying pan with tall sides, fly up sliced bacon. Add chopped onion, garlic, mushrooms, cut bread (squares) and roast all in the bacon grease. stir in beer and broth cook for 15 min. Cut chives, stir in the sour creme and serve.

This is an very old recipe, you can find it all over Germany in different variations. It was good to get your family fed up with a low money budget (after the war, when no one had money..) Also popular with farmers, when the maid and farmhands had to be fed.