Chocolate Bread Pudding

DOUBLE CHOCOLATE BREAD PUDDING 8 ounces semi-sweet chocolate, cut into small chunks 1 cup milk 1 1/2 cups heavy cream 1/4 cup (1/2 stick) unsalted butter 4 eggs 1/2 cup granulated sugar 1 tablespoon vanilla extract 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1 pinch salt 8 ounces bread (about 3 large hoagie-sized pieces) 1 cup (6 ounces) semi-sweet chocolate chips Preheat oven to 225 degrees. Place the semisweet chocolate in a large mixing bowl and set aside. In a saucepan over medium heat, heat the milk, cream and butter until butter is melted. Add to the semisweet chocolate, cover with a plate and set aside for a few minutes, then whisk until smooth. In a small bowl, beat together the eggs, sugar, vanilla, cinnamon, nutmeg and salt. Beat a small amount of the warm chocolate mixture into the eggs, then whisk all of the egg mixture into the warm chocolate mixture. Break up the bread into about 1-inch pieces and fold them into the custard mixture. (Add only enough to coat the bread very well and have a little liquid left over.) Then fold in the chocolate chips. Pour into a buttered 2 quart baking dish (or 8-inch square pan). Bake until set, about 1 1/2 hours. Let rest at room temperature for 10 minutes; serve warm. Chill remainder as soon as possible. Leftovers can be reheated in a microwave oven. CREME ANGLAISE Source: Williams-Sonoma 2 cups milk 2 eggs plus 1 egg yolk 1/4 cup sugar 2 tsp. vanilla extract Rinse the inside of a nonaluminum saucepan with water and shake out the excess water. Pour in the milk, place over medium-low heat and cook until small bubbles form around the edges of the pan, about 5 minutes. In a small bowl, combine the eggs, egg yolk and sugar and whisk just until blended. Gradually whisk in half of the hot milk, then pour the egg mixture into the pan. Set over low heat and cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon and leaves a clear trail when a finger is drawn through it, 6 to 8 minutes. Do not allow it to boil. Strain the mixture through a fine-mesh sieve into a bowl. Stir in the vanilla. Cover with plastic wrap, pressing it directly on the surface to prevent a skin from forming, and let cool. Refrigerate for at least 2 hours or for up to 2 days. Makes about 2 cups.

Banana Nut Bread

1/2 cup butter, softened
1 cup brown sugar
2 eggs
1 tablespoon vanilla extract
4 very ripe bananas, mashed
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chopped walnuts

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in vanilla and banana. In a separate bowl, sift together flour, baking powder, and salt.
Blend the banana mixture into the flour mixture; stir just to combine. Fold in walnuts. Pour batter into prepared pan.
Bake in preheated oven for 1 hour, until a toothpick inserted into center of loaf comes out clean.

White Chili

2 tablespoons olive oil
1 Med. onion, chopped
4 cloves garlic, minced
4 cooked, boneless chicken breast half, chopped fine
1 (14.5 ounce) can chicken broth
2 chicken bullion cubes
2 cups half and half
2 (4 ounce) cans canned green chile peppers, chopped
2 teaspoons ground cumin
2 teaspoons dried oregano
1 1/2 teaspoons cayenne pepper
1/2 pound dried navy beans, picked over

In a large kettle soak beans in cold water to cover by 2 inches overnight. Drain beans in a colander and return to kettle with cold water to cover by 2 inches. Cook beans at a bare simmer until tender, about 1 hour, and drain in colander.

Chili DIRECTIONS:
Heat oil in a large pot over medium heat. Add the onions and garlic and saute for 10 minutes, or until onions are tender. Add the chicken, chicken broth, half and half, green chile peppers, cumin, oregano and cayenne pepper and bring to a boil.
Reduce heat to low and add the beans (mash at least one cup of beans before adding to pot). Simmer for 20 to 30 minutes, or until heated thoroughly. Pour into individual bowls and top with the cheese.

Garnish:
A sprinkle of shredded Monterrey Jack cheese, sour cream, tomatoes, and bacon.

Serve with bread or tortilla chips.

Melt-in-your- mouth...

Bisquick Pancakes

2 Cups of Bisquick mix
1 Cup milk
2 Eggs
1 Tbsp sugar
1 tsp baking powder
1 Tbsp lemon juice

Mix all ingredients together, heat griddle to 375 degrees and lightly grease. Pour anywhere from 2 Tbsp to 1/2 cup of pancake mix, depending on the size pancakes you want, onto hot griddle. Using a non-metal spatula flip pancake to the other side when bubbles appear on the top of the pancake.

Remove when golden brown. Sprinkle with powdered sugar.

Check out my recent post, at my Mom Four Boys (Mate to the Captain, Heir to the King) Blog, about my new Presto Cool Touch griddle that I enjoy so much.

Variations: add chopped bananas and pecans, or blueberries, chocolate chips, strawberries, or small pieces of pre-cooked crumbled sausage or bacon. If you do the meat pancakes fry an egg and place on top of each pancake. Yummy!

Mandarin Salad

1/4 cup sliced almonds
1 Tbsp. plus 1 tsp. sugar
Cook almonds in a shallow pan, until sugar melts, over low heat, stirring constantly until almonds are coated. Remove from pan and cool on a glass dish or aluminum foil.

1/4 head lettuce, torn into bite-size pieces
1/4 head romaine, torn into bite-size pieces
2 Med. stalks celery, chopped
2 green onions, sliced thin
1 Can (11oz) mandarin orange segments, drained

Toss salad ingredients in a bowl.

Dressing
1/4 cup vegetable oil
2 Tbsp. sugar
2 Tbsp. vinegar
1 Tbsp. fresh parley
1/ tsp. each of salt, pepper, and red pepper sauce

Mix together and pour over dressing.

Toss in orange segments and almonds. Enjoy!