‘Breads’ Category

  1. Goobersnap

    December 22, 2009 by Tarrant Figlio

    My son thought we should make this recipe. Really he did…until he was in the middle of a video game and IN A MOOD. We ended up doubling the corn muffin mix (maybe-how many ounces is a box of Jiffy). The peanuts didn’t get chopped. The butter was doubled. Son forgot to double the cheese and no idea if the garlic salt made it in.

    However, it is strangely yummy.

    1 8-oz package corn-muffin mix
    1 cup coarsely chopped salted peanuts
    1/2 cup grated Parmesan cheese
    1 teaspoon garlic salt
    3 tablespoons butter or margarine

    Prepare corn-muffin mix according to package directions; spread evenly in well-greased 15 1/2 x 10 x1 -inch jelly-roll pan (cookie sheet that has sides folks). Sprinkle with peanuts, cheese, and garlic salt. Drizzle butter over top. Bake in moderate oven (375) for about 25 minutes or till crisp and lightly browned. Immediately cut in squares. Cool slightly, remove from pan.

    Better Homes and Gardens Holiday Cookbook 1959

    Category Appetizers, Breads, Recipes, retro food | Tags: | 2 Comments

  2. Herb Stuffing

    November 9, 2009 by Tarrant Figlio

    Thanksgiving is on the way here-so time to figure out stuffing. I must not forget stuffing this year. I must not forget the stuffing this year. I must not forget the stuffing this year. Yes, I forgot last year. Yes. I am still hearing about it.

    I tend to cheat when it comes to stuffing. Stove Top makes most of the family happy. Denise’s stuffing makes them all happy except me. (The crumby kind in a bag–made with water. Sorta mushy and bleah) I grew up with a traditional stuffing like the one below and a stuffing with apricots and raisins added.

    This however is a very traditional stuffing without any mixes. I tend to toss some of the drippings from the fully cooked turkey to the stuffing in place of the butter and add a bit more for moisture if needed.

    Traditional Herb Stuffing

    3 quarts slightly dry bread cubes. (either buy them or start saving the ends of bread now and dry them a bit for Thanksgiving)
    1 1/2 teaspoons ground sage
    1 1/2 teaspoons thyme
    1 1/2 teaspoons rosemary
    1 1/2 teaspoons salt
    1/3 cup chopped parsley
    1/2 cup finely chopped onion
    1/3 cup butter or margarine
    1 cup canned chicken broth (or make your ownO

    Saute onion in butter. Add broth to heat. Combine bread, seasonings, parsley, onion and butter. Toss lightly to mix. Makes 8 cups.

    Category Breads, Poultry, Recipes | Tags: | 1 Comment

  3. Baked Apple Pancake

    October 5, 2009 by Tarrant Figlio

    I have a weekend breakfast dilemma-one of my children absolutely hates eggs. The rest of us get tired of pancakes, waffles, and biscuits. This weekend we had a surplus of apples…a trip to the nursing home to visit my sister and take her fresh fruit was put off because of what is being called flamingohousebola or the horrid cold all the adults seem to have still, yet, again.

    In addition, later this week our college girl will be coming home for a few days. She is the originator of Apple Pancakes in our home-from those months when she was in charge of menus, food budget and meal prep in high school. (Homeschooling Home Ec…)

    We didn’t quite make it the Michelle way over the weekend, it still is roughly based on her recipe, but it turned out pretty darn good.

    Baked Apple Pancake

    1 T butter
    3 eggs
    1/4 c flour
    1/2 c. milk
    Cinnamon
    4 apples, cored, cut into bite size chunks
    1/4-1/2 cup brown sugar
    1 tsp cinnamon
    3 Tbsp butter

    Preheat oven to 450. Spray pie plate with nonstick spray. Place 1 tablespoon butter in pie plate and place in oven until melted. Whisk flour, milk, eggs, and cinnamon together. Pour into pie plate. Bake 8 min at 450, reduce heat to 375-bake 8 more minutes. Meanwhile, saute apples in remaining butter, add brown sugar and cinnamon. Cook until softened. Remove pancake from oven…cut into 6 pieces, serve with apples on top. Serves 6.

    In other news-on Retro-Food Reviews-I have a new post up You are Drop Dead Gorgeous

    Category Breads, Eggs, Fruits, retro food | Tags: | 3 Comments

  4. Bread Pudding

    May 5, 2009 by Tarrant Figlio

    It is Bread Pudding Recipe Exchange week. Bread pudding is a food I wasn’t fond of as a child but once I grew up and made my own for the first time, I fell in love with it. If you haven’t had bread pudding in years, give it a try. French toast in a casserole dish!

    It is a great way to use up the ends of a loaf of bread or revive a stale loaf and a frugal dessert.

    Here is how I do it:

    Take about 5 cups of bread that you have torn into pieces. I like to use raisin bread, homemade breads, challah, etc for this but any stale bread works.

    Warm 3 cups of milk in the microwave. Beat in 2 eggs, 1/3-1/2 cup of sugar (white or light brown sugar), 1 teaspoon of vanilla, 1 tsp of cinnamon, 1/2 teaspoon of nutmeg. I do this in the casserole dish I am going to bake the pudding in. Soak bread in milk mixture for 15 minutes. Stir lightly. If you would like to add raisins, add them at this point 1/2-1 cup. Bake at 350 for about 45 minutes or until set.

    Category Breads, Desserts, retro food | Tags: | 3 Comments

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