Sourdough Bread Pudding

Sourdough Bread Pudding
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Servings
8 servings
Servings
8 servings
Sourdough Bread Pudding
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Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
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Instructions
  1. Preheat oven to 350 degrees.
  2. Cube up sourdough bread and place into a 2-quart casserole that is greased or sprayed. In a large sized bowl, beat together the milk, eggs and yolks, sugar, vanilla, and the autumn blend. Add in the raisins.
  3. Pour mixture over the bread cubes and give a stir.
  4. Bake for 50-60 minutes or until a knife inserted in the center comes out clean. Whip up some fresh cream and serve warm. Add a sprinkle of autumn blend on the top if you like. YUMMMMM
Recipe Notes

SIDE NOTE: If you’d like this to be fluffier, how I like it best…mix all together and put in the frig for a few hours or even overnight and then bake as instructed above.
Let me know how you like it!!!

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Pumpkin Spice Baked Oatmeal

pumpkin-spice-baked-oatmeal2

Pumpkin Spice Baked Oatmeal
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Servings
8-10 people
Cook Time
30-35 minutes
Servings
8-10 people
Cook Time
30-35 minutes
Pumpkin Spice Baked Oatmeal
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Servings
8-10 people
Cook Time
30-35 minutes
Servings
8-10 people
Cook Time
30-35 minutes
Ingredients
Servings: people
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Instructions
  1. The night before, add oats, flour, salt, ¼ cup raw apple cider vinegar and kefir (or Milk) into a bowl, mix and let it set overnight.
  2. Preheat oven to 350 degrees. Lightly grease a 9x13 baking dish.
  3. In a large bowl, beat eggs, applesauce, oil, pumpkin puree, syrup and sugar until smooth.
  4. Add in the pie spice, baking powder and mix well. Add the soaked oat mixture. The mixture might seem a little runny, that’s okay.
  5. Pour the mixture into the greased baking dish and bake for 30-35 minutes or until the center is cooked through.
  6. Let it cool slightly before serving. Serve with additional milk or kefir, yogurt, or additional syrup if desired.
  7. Yum…our family loves baked oatmeal….this just adds a nice fall flair to it!
Recipe Notes

This recipe and photo were adapted from Baked Oatmeal and www.5dollardinners.com

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Scrambled Eggs with Smoked Salmon, Asparagus and Goat Cheese

Scrambled eggs with smoked salmon

Scrambled Eggs with Smoked Salmon, Asparagus and Goat Cheese
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Servings
4 People
Servings
4 People
Scrambled Eggs with Smoked Salmon, Asparagus and Goat Cheese
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Servings
4 People
Servings
4 People
Ingredients
Servings: People
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Instructions
  1. Heat the butter in a large nonstick skillet or saute pan over medium heat. When the butter begins to foam, add the asparagus and cook until just tender ("crisp-tender" in kitchen parlance). Season with salt and pepper.
  2. Crack the eggs into a large bowl and whisk with the milk. Season with a few pinches of salt and pepper and add to the pan with the asparagus. Turn the heat down to low and use a wooden spoon to constantly stir and scrape the eggs until they begin to form soft curds. A minute before they're done, stir in the goat cheese.
  3. Remove from the heat when the eggs are still creamy and soft (remember, scrambled eggs are like meat-- they continue to cook even after you cut the heat) and fold in the smoked salmon.
Recipe Notes

Recipe adapted from Rodale’s Women’s Health Magazine

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Rhubarb Upside-Down Cake

Upside down Rhubarb cake

Rhubarb Upside-Down Cake
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Though it’s fine leftover, this cake tastes best fresh out of the oven while the rhubarb is still warm.
Servings
8-9 servings
Cook Time
30-35 minutes
Servings
8-9 servings
Cook Time
30-35 minutes
Rhubarb Upside-Down Cake
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Though it’s fine leftover, this cake tastes best fresh out of the oven while the rhubarb is still warm.
Servings
8-9 servings
Cook Time
30-35 minutes
Servings
8-9 servings
Cook Time
30-35 minutes
Ingredients
Servings: servings
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Instructions
  1. Preheat oven to 350˚F.
  2. In an 8-inch square or 9-inch round cake pan, toss rhubarb and 1/2 cup sugar and spread evenly. Drizzle cream over rhubarb.
  3. Stir together flour, baking powder and salt in a medium bowl. Set aside.
  4. In a large mixing bowl, blend butter and remaining sugar. Add egg, milk, vanilla and lemon zest; cream until light and fluffy. Stir in flour mixture until just combined.
  5. Pour cake batter over rhubarb mixture. Bake 30 to 35 minutes or until a toothpick inserted through cake (but not rhubarb) comes out clean.
  6. Cool cake 10 minutes on a wire rack, then turn it onto a serving plate so the rhubarb is on top. Serve warm.
  7. Recipe adapted from www.motherearthliving.com
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