by Kelly | Nov 15, 2006 | baking, breakfast, brunch
Ham, Fontina, and Spinach Bread Pudding From Gourmet Magazine. 1 large baguette (about 3/4 pound)2 ounces (1/2 sticunsalted butter (melted)2 onions (chopped)2 tablespoons olive oil1 pound cooked ham (cut into 1/2-inch cubes)4 large eggs4 cups whole milk1 teaspoon...
by Kelly | Nov 15, 2006 | baking, dessert
Maine Blueberry Gateau You may use frozen wild blueberries or fresh blueberries, or a combination of blueberries and raspberries. 1 cup plus 1 teaspoon flour1 teaspoon baking powder1/2 teaspoon kosher salt4 ounces (1 sticunsalted butter (softened)1 cup sugar1/4...
by Elaine | Nov 15, 2006 | baking, main course
Berret's Mushroom Tart A special occasion dish. Pastry Crust2 ½ cups flour1 ¼ cups cold vegetable shortening½ cup ice water (plus or minus)1 tablespoon sugar2 teaspoons saltAsparagus and Oyster Mushroom Filling1 cup sour cream2 to 3 cups coarsely grated dry...
by Elaine | Nov 15, 2006 | baking, breakfast, brunch
Chocolate Chip Biscotti Wonderful with coffee! 1/3 cup butter (softened)1/2 cup firmly packed brown sugar1/2 cup sugar1 tablespoon instant coffee2 large eggs2 cups flour1 1/2 teaspoons baking powder1/8 teaspoon salt1/2 teaspoon ground cinnamon1 cup chopped walnuts or...
by Elaine | Nov 15, 2006 | baking, breakfast, brunch
Stuffed Baked French Toast This is a sweet breakfast. That is why I cut down the amount of sugar. I also added two eggs to the six eggs that go into the French toast mixture and cut the amount of cream cheese to 12 oz. I have tried adding a layer of strawberry...
by Kelly | Nov 15, 2006 | baking, dessert
Chocolate Espresso Soufflè Popping lushly out of its cup as it comes from the oven this is a no-lose dessert – sinfully rich and chastely petit at the same time. While the base of most soufflés is a batter of milk, flour and sugar, this one is just chocolate, espresso...
Recent Comments