Eating Well

Wednesday, August 5, 2015

Bread pudding with lemon sauce


1 loaf day old French bread torn into pieces
1/3 cup golden raisins
4 large eggs
2 cups sugar
1 teaspoons vanilla
4 cups whole milk
½ teaspoon cinnamon
2 pinches nutmeg
½ cup butter 1 to 1 ½ cups confectioners’ sugar
¼ cup lemon juice

To make Pudding:

Preheat oven to 350 degrees
Spray 9 x 13 baking pan
Scatter bread pieces and raisins on bottom of pan
Whish together eggs sugar, vanilla milk, cinnamon and nutmeg
Pour mixture evenly over bread
Let stand ½ hour for bread to absorb liquid
Bake for 1 hour until pudding puffs up and browns slightly on top

To make sauce

Melt butter. Wish in confectioner’s sugar and lemon juice until smooth. Can thin out with a little water if needed.

Serve warm or at room temp with warm sauce.

Adams  Family Cookbook

Sunday, July 26, 2015

Peanut butter corn flake cookies



Here's a great no-bake recipe. They are fun to make too.

    • 1 ½ cups sugar
    • 1 ½ cup dark corn syrup
    • 2 cups peanut butter
    • 6 cups corn flakes



Combine sugar and corn syrup in a npan cook stirring consistently until boiling slightly. Remove from heat and add the peanut butter. Pour of corn flakes. Stir well. Put in pan to cut, or roll into balls. 

These are even better cold. 

Easy deserts. Adams Family Cookbook.

Sunday, July 19, 2015

Red Beans and Rice



In the summer, I hardly ever use my oven. If I can't cook it in a crock pot of micro wave, I don't cook it. 


Crock-Pot red beans and rice


    • 6 can red beans
    • 6 green onions, chopped
    • 2 stalks of celery, chopped
    • ½ green pepper, chopped
    • 1 to 2 cups ham scraps
    • 1 teaspoon garlic powder
    • 1 teaspoon cayenne pepper
    • 1 tablespoon seaming salt



Add all ingredients to a crock-pot and cook on low for 6 to 8 hours. Serve over white rice.

Courtesy of Cousin Jeanie    Adams' Family Cookbook

Wednesday, July 15, 2015

7-Layer Cookies

Aunt Ruth’s 7 Layer Cookies-bars


    • 1 stick melted margarine
    • 1 cup vanilla wafers, crumbled
    • 1 cup shredded coconut
    • 1 large package semi-sweet chocolate chips*
    • 1 can eagle brand milk
    • 1 cup chopped pecans



Pour melted butter in the bottom of an 8 x 8 baking dish, add the cookie crumbles. Pat down to make a crust. Add the coconut, chocolate chips. Pour the canned milk all over the top add the pecans.
Bake at 325 for ½ hour.
*or 6 oz chocolate chips and 6 oz butterscotch chips.
Treats, Adams' Family Cookbook

Wednesday, July 1, 2015

Homemade Baked Fish Fingers

Ingredients:

1/3 cup bread crumbs
1/3 cup Parmesan cheese, grated
½ tsp paprika
1 lb white fish fillets, cut into fingers (approx. 3” long x ½” wide)
1 tbsp butter, melted
½ tsp dried parsley
1 egg

Instructions: Preheat oven to 450 degrees Fahrenheit.

Beat the egg in a small shallow dish. In a separate shallow dish, combine bread crumbs, cheese, parsley and paprika. Dip the fish strips first into the egg, then into the breadcrumb mixture.

Lightly grease a baking sheet. Place the breaded fish fingers onto the baking sheet, drizzle with the melted butter and bake in the oven until the fish is cooked through and flakes easily (about 7 – 10 minutes).

Your kids will love the fish fingers. Serve with homemade fries and a tossed salad.