Monday, January 8, 2018

A few more Holiday Hits.... Rum Raisin Bread Pudding

This panettone was my inspiration for this dessert. I found it at Sam's Club. It was a great hit. Easy and loved by all, I was hoping I would have leftovers for the many gatherings scheduled, but no go. It  was gobbled up....
 Nothing is better than a bread pudding. Especially a spiked bread pudding.  This dessert was a great hit, mainly since I served it with homemade whipped cream with a hint of cinnamon. I took a recipe from Food Network courtesy of The Neeleys and changed it up, for my personal touch. 

My Ingredients: 
3 cups half and half
3 Tablespoons butter
1 Teaspoon ground cinnamon
3/4 cup cane sugar
3 Tablespoons rum
1/2 cup raisins
One loaf of panettone/with chocolate chips, torn into chunks. 
4 eggs beaten

Preheat the oven to 350 degrees. In a saucepan, add cream, milk, butter, vanilla extract, cinnamon, cane sugar, rum and raisins and heat until sugar dissolves. 

Take a large bowl add the cubed bread and pour the hot mixture into a bowl. Let it sit for 30 minutes or so until the bread absorbs the liquid. 

Add the beaten eggs to the bread mixture and stir. Pour this into a large buttered cast iron skillet and bake for 50 minutes.  

Not only will your house smell heavenly, but you will also have delighted guests. And don't forget the whipped cream.


Saturday, December 30, 2017

Holiday Hits

The weather outside is freezing... So I am taking the day to regroup. I am cleaning out the refrigerator as all the company has gone home. It is a great day to look back at the recipe hits for the 2017 Holiday Season. 

I had several parties this year. I decorated the house with so any wonderful fresh greens from the garden. I have some wonderful pictures posted on my Instagram ...basil becky.

So here is hit recipe #1 Marinated Beef Tenderloin Skewers with Mustard Horseradish Cream

This is a recipe from Nancy Fuller "Farm House Rules" 

2lbs  filet mignon steaks about 1 1/2 inches thick cut into 2 inch pieces and put on to rosemary  skewers.  Place in a shallow bowl and set aside. Then I marinaded the beef skewer in a marinate of 
1 tablespoon Olive Oil, 1 tablespoon packed light  brown sugar, 1 tablespoon Worcestershire sauce plus 1 tablespoon brown sugar, 2 teaspoons mustard powder, 2 teaspoons ground cumin, 1 teaspoon coarse salt, 1/2 teaspoon ground pepper, 5 cloves garlic smashed and chopped with 1/4 cup olive oil. plus 2 limes juiced. 

After marinating the beef skewers for about 30 minutes or more, I heated up the grill to a medium-high heat. I grilled the beed to desire doneness. 
The dipping sauce of Mustard Horseradish Cream was great for dipping the skewers into..

1 cup sour cream; 1/3 cup prepared horseradish; 2 Tablespoons spicy mustard, 1/4 teaspoon salt; pinch pepper. 

These were such a big hit.. and so tasty. 

I love the fact that I can go out in the back yard and cut my fresh herbs...even in December, a few still hang on.

Stay tuned for hit #2....

Sunday, December 10, 2017

Spicing up the House

So today is dedicated to putting the final natural touches on the decorations into house. The Office is coming over next Friday and the family comes in after that.  We have not had all of us together at our house on Christmas for a while, so I have put up two trees and pull out all the decorations. (Which is a large strange collection of love)

I was about ready to light a candle, but because I had some wonderful fresh blueberries, raspberries, and strawberries in the house ...I decided to make a crumble.

So I filled the house with fish cinnamon and simmering berries....  So now on to the fresh magnolia/evergreen swag for the hall stairway.

Here is the recipe from a great website I visit often:
Low Carb & Sugar-Free Berry Crumble
Skillet Berry Crumble

• 275 Calories
• 24.8 g of Fat
• 6.4 g of Protein
• 5.5 g of Net Carbs
6 servings
Prep Time
10 minutes
Cook Time
15 minutes
Berry Base
  • 1 tbsp coconut oil (or ghee)
  • 2 cups mixed berries (we used strawberries, blueberries, blackberries and raspberries)
  • 5-10 drops liquid stevia (optional)
  1. Preheat the oven to 400°F.
  2. To make the berry base, heat a medium-size skillet greased with butter or ghee over medium-high heat. Add the berries and cook for 3-5 minutes or until softened. Add sweetener if necessary. 
  3. Place almonds and pecans into a food processor. Add the butter, cinnamon, vanilla extract, sea salt and stevia (if using). Pulse for a few seconds until the mixture is chopped as roughly or as finely as you like. 
  4. Sprinkle the nut mixture on top of the berries and broil for about 7-10 minutes, until lightly browned and crisp on top.
  5. Transfer to a cooling rack and let cool for 5-10 minutes. Serve warm or cold with a dollop of whole milk yogurt on top and a sprinkle of cinnamon.

My finished dish...I will add some fresh whipped cream, with cinnamon...

Here are the berries cooking..loved using my cast iron skillet collection.

Now on to the next project for the day. 


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