This recipe came to me from Jan Renaud. a friend who’s become one small step away from family. Our boys grew up together, and, in fact, her son Mike, who has a CD out with his band, helped design this web site. My son changed the name of it, though, to what you see here. It’s Rob’s favorite recipe of all time! I made it for him and his friends in Prague this Christmas, and it was a touch of home, family, and friends.
Jan’s Scalloped Pineapple Casserole
1/2 C (1 stick) butter, room temp
3/4 C sugar
1 20 oz can CRUSHED pineapple, drained
1 1/2 tsp lemon juice
1/4 tsp nutmeg
3 C firmly packed, cubed white bread (about 5 slices or so)
Preheat hoven to 350 degrees. Butter 1 1/2 qt baking dish. (I prefer deep rather than shallow–keeps it nice and moist.)
Cream butter and sugar until smooth. Add eggs one at a time, beating well after each addition. Gently stir in pineapple. Blend in lemon and nutmeg. Fold in bread cubes. Spoon into buttered dish. I often cover w/foil for part of the baking time, but you don’t have to. Bake until top is lightly golden, about 50 min. Serve hot!
Can be mixed ahead and baked before serving. Reheats beautifully in microwave.
Posted by: Kathryn Pless
2 cans cream corn
1 cup milk
1 package of Jiffy brand corn muffin mix
1 stick of butter or margarine
Preheat oven to 375 degrees F. Spray a large oven proof mixing bowl with Pam or another non-stick spray. Combine corn and milk in the large oven safe mixing bowl. Beat eggs slightly in a seperate bowl and add to corn and milk. Dump Jiffy corn muffin mix in and stir well. Mixture will be slightly lumpy like cornbread but very thin. Cut stick of butter or margarine into 5 pieces. Poke a piece into the mixture at quarter intervals. Poke the fifth piece into the middle. Bake for about an hour, checking at 45 minutes. Corn pudding will be done when it has risen and the middle looks like custard. Don’t overcook or it will be dry. The pudding will fall a bit after it is cool.
This recipe was given to us by a wonderful woman who was there when we first learned our son was entering our lives. Milly is no longer with us, but I make this bread every Christmas in honor of her and that memory. I made it this year in Prague–but without all the ingredients! Who knew there was no vanilla or butter extract in the Czech Republic!
3 C. flour 2 1/2 C sugar
1 1/2 tsp salt 3 T. poppy seeds
1 1/2 tsp baking powder
1 1/8 C vegetable oil
1 1/2 tsp butter extract
1 1/2 tsp vanilla 1 1/2 C milk
1 1/2 tsp almond extract 3 eggs
Combine all dry ingredients. Combine liquid ingredients.
Make a well in dry ingredients. Pour liquid in and stir.
Grease and flour 2 9×5 1/2 in loaf pans.
Pour batter into pans and top w/ 2 tsp sugar.
Bake @ 350 degrees for 1 hr to 1 hr and 15 min.
It will be brown on top and not gooey in the center–but don’t let it overcook!
We have also given these loaves as Christmas gifts to neighbors. So far no one’s ever thrown one back at us!
Posted by: Carol M.
Here is a recipe for Banana Walnut Bread from one of my readers. Carol’s into vegetarian, low-fat cooking, so I’m looking forward to trying this recipe.
She’s a very creative user of tofu, which I adore, so here’s Carol’s recipe–and I thank her for it!
For best results, use extra-ripe bananas. They are sweeter.
l 1/2 cups unbleached all-purpose flour
l/2 cup soy flour
l 1/2 teaspoons baking powder
1/4 teaspoon salt
2 ripe bananas, cut into chunks
1/2 cup vanilla soy milk
1/4 cup safflower oil
1/2 cup sugar
l/2 cup soft tofu, drained and patted dry
1 teaspoon vanilla extract
1/2 cup chopped walnuts
Preheat the oven to 375 degrees. Lightly oil a 9 X 5-inch loaf pan. Sift the flours, baking powder, and salt into a large bowl.
Place the bananas, soy milk, oil, sugar, tofu, and vanilla in a food processor and blend until smooth.
Add the liquid ingredients to the dry ingredients and mix well. Fold in the chopped nuts. Fill the pan with the batter and bake for 45 to 50 minutes or until toothpick comes out clean.
Cool in pan before slicing.
Posted by: Darlene Patten
This recipe is from the August 2004 issue of Midwest Living magazine, page 180. These sweet/tart biscuits are fabulous!
2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter
1 egg, slightly beaten
1 8-ounce carton lemon or orange yogurt
1 teaspoon finely shredded lemon or orange peel
1 cup fresh or frozen unsweetened blueberries
Lemon Glaze (recipe follows)
1. In a large bowl, mix flour, sugar, baking powder, soda and salt. Using pastry blender, cut in butter to form coarse crumbs. Make well in center of mixture.
2. In a small bowl, stir together the egg, yogurt and peel. Add to flour mixture and stir till moistened. Fold in berries.
3. Drop by rounded tablespoons onto a greased baking sheet. Bake in 400 degree oven for 15 to 18 minutes or till golden. Remove to wire rack. Drizzle glaze over warm biscuits. Serve warm. Makes 12.
Lemon Glaze: In a medium mixing bowl, mix 1 cup sifted powdered sugar, 1 teaspoon finely shredded lemon peel or orange peel, 1 teaspoon vanilla and 2 to 3 teaspoons lemon juice for a drizzle.
This is my favorite fast meal, casual party meal because it’s so no-stress and so fast! I even hosted a very informal , spur of the moment writers’ get together for the first Survivor conclusion! And, truly, this is a survivor recipe! Ready?
1 lb ziti
1 jar of your favorite pasta sauce or the equivalent of 32 oz.
1 or 2 eggs–I use organic, but that’s because I’ve gotten weird about chickens and eggs
1 lb cottage cheese–or ricotta–I prefer the low fat cottage cheese
1/2 lb mozzarella (or as much as you like! Again, I use skim milk, low fat mozzarella
Cook the ziti as you would any pasta.
In a separate bowl, mix the cottage cheese, eggs, some black pepper.
Drain the ziti. Layer it in a 9×11 dish, pour the sauce and then the cottage cheese mixture gently on top. Carefully stir.
Top w/the sprinkled mozzarella. BAke for 45 min at 350 degrees.
Honest to pete, this recipe is fool proof. You can add almost anything to it you want–so long as the item is soft or has already been cooked. Sometimes, however, I stir in spinach, either fresh or well-drained defrosted frozen, into the cottage cheese mixture.
Posted by: Carol
1 cup all-purpose flour
1/2 teaspoon salt
1/4 cup (1/2 stick) soy margarine
2 tablespoons ice water
2 tablespoons safflower oil
1 cup minced onion
1/2 cup chopped tempeh bacon OR
8 ounces of sliced soy protein sausages
8 ounces of sliced mushrooms (optional)
1 pound extra-firm silken tofu
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon cayenne
1/2 cup grated soy mozzarella
To make the crust, combine flour and salt in food processor. Cut the margarine into small pieces and add to the flour. Pulse the mixture until crumbly. Add the water slowly, pulsing until the mixture forms a ball. Roll out on a floured board into a circle large enough to line a 9-inch pie pan. Place dough in pan, fitting against sides and bottom and crimp the edge of the dough.
To make the filling, preheat the oven to 350 degrees. Heat oil in a large skillet over medium heat. Add the onion, cover, and cook for 5 minutes or until the onion softens. Add the tempeh bacon (or soy protein sausage) and mushrooms and cook, stirring, until bacon (susage) is browned and mushroom are cooked. Set aside. Place the tofu in a food processor with the salt, nutmeg and cayenne and blend until smooth and creamy. Combine the tofu mixture with the onion mixture and fold in the soy cheese. Pour into the pie crust and bake for 40 minutes or until crust is browned and the filling is firm. Cool for several minutes before slicing. Makes six slices.
When I make this I only use the mushrooms when I’m using the soy sausages. It’s a matter of what you like.
The recipe really only called for the bacon. The sausages and mushrooms were my idea. I hope you enjoy it!