Zucchini Tomato Fritata

1 tablespoon olive oil
1 small onion, finely diced
3 medium zucchini, (1 1/2 pounds), cut into 1/4-inch-thick rounds
1 tablespoon fresh thyme leaves, (or 1 teaspoon dried)
Coarse salt and freshly ground pepper
8 large eggs
1/4 cup milk
3/4 cup shredded shredded white cheddar
3 medium (1 pound) vine ripe tomatoes, cored and thinly sliced crosswise

Directions
Preheat oven to 425 degrees. In a 10-inch nonstick skillet over medium heat, warm oil. Add onion, zucchini, and thyme; cook, covered, stirring often, until tender but not browned, 8 to 10 minutes. Uncover, and cook until all the liquid in the pan evaporates. Season with salt and pepper; remove skillet from heat.
In a medium bowl, whisk eggs, milk, and cheese, salt, and pepper. Pour egg mixture over zucchini, gently lifting zucchini to allow eggs to coat bottom of pan. Arrange tomatoes in an overlapping pattern on top.
Return skillet to medium-low heat, and cook until sides are set yet still slightly runny on top, 15 to 20 minutes. Place in oven, and cook until the center is cooked through when tested with a wooden skewer, and the tomatoes are browned, 10 to 15 minutes. Remove from oven; gently slide a heatproof spatula around the edges and underneath to loosen from skillet. Serve immediately

Bacon and Zucchini Quiche

Ingredients
Makes one 10-inch quiche
6 tablespoons all-purpose flour, plus more for work surface
1/2 recipe Flaky Tart Dough
10 large eggs
2 cups creme fraiche
2 cups whole milk
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh thyme
5 slices center-cut bacon, sliced crosswise into 1/4-inch pieces
1 medium or 2 small zucchini, peeled lengthwise into 1/8-inch-thick ribbons
1/2 cup gruyere

Directions
On a lightly floured work surface, roll dough into a 16-inch round. With a dry pastry brush, sweep off any excess flour; fit dough into a 2-inch deep-dish tart pan with a removable bottom, gently pressing it into the sides. Using a sharp knife, trim the dough evenly with the edge of the pan. Cover with plastic wrap; chill tart shell until firm, about 20 minutes.
Preheat oven to 375 degrees.
Line the tart dough with a sheet of parchment paper and fill with pie weights. Transfer to oven and bake until light brown, about 25 minutes. Remove weights and parchment paper and continue baking until golden brown, about 5 minutes. Transfer to a wire rack; let cool completely.
In the bowl of an electric mixer fitted with the whisk attachment, mix together 1 egg and flour on high speed until smooth. Add the remaining 9 eggs and continue mixing until well blended.
Place creme fraiche in a medium bowl and whisk until smooth; add milk and continue whisking until well combined. Add to mixer along with salt, pepper, and thyme; mix until well combined. Strain mixture into a large bowl through a fine mesh sieve.
Place bacon, zucchini ribbons, and cheese in prepared tart shell. Pour over egg mixture until tart shell is full (you may not need to use all of the egg mixture). Bake 20 minutes; reduce temperature to 325 degrees, and continue baking until filling is slightly firm, rather than liquid, and crust is a deep golden brown, 40 to 50 minutes more. Transfer quiche to a wire rack to cool until set, about 20 minutes. Serve warm or at room temperature. To reheat, cover quiche with aluminum foil and bake in an oven heated to 325 degrees for about 15 minutes.

Potato and Onion Frittata

2 tablespoons olive oil
1 large onion, halved and thinly sliced
1 (8 ounces) baking potato, peeled and thinly sliced
1/2 teaspoon dried rosemary, crumbled
Coarse salt and ground pepper
5 large eggs
5 large egg whites
1/2 cup whole flat-leaf parsley leaves

Directions
In a medium (10-inch) nonstick broilerproof skillet, heat 1 tablespoon oil over medium heat. Add onion, potato, and rosemary; season with salt and pepper, and toss to combine.
Cover skillet, and cook 10 minutes; uncover. Cook, tossing mixture occasionally, until onion and potato are tender, about 5 minutes.
Meanwhile, in a medium bowl, whisk together eggs, egg whites, parsley leaves, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
Heat broiler with rack set 4 inches from heat. Add remaining tablespoon oil to vegetables in skillet. Pour egg mixture into skillet.
Cook on stove, over low heat, lifting mixture a few times around the edges with a spatula to let egg flow underneath. Continue cooking until frittata is almost set in center, about 10 minutes.
Place skillet under broiler; broil until frittata is set and top is lightly golden, about 3 minutes. Run a clean spatula around edges to loosen, then slide frittata out onto a serving plate, and cut into wedges.

Chinese Broccoli Beef Recipe

Serve this easy broccoli beef recipe with hot cooked rice.
1 bunch fresh broccoli, washed, trimmed, and sliced lengthwise
1 pound top round steak or other lean steak, thinly sliced
1/4 cup oil
1 bunch (6 to 8) green onions, sliced
3 tablespoons soy sauce
1/2 cup water
1/4 cup sherry
1 tablespoon sugar
1/4 teaspoon powdered ginger
2 teaspoons cornstarch
hot cooked rice

Heat 2 tablespoons of the oil in a wok or skillet (electric skillet or wok 350° ). Add beef and sauté; remove beef and set aside. Add remaining 2 tablespoons of oil to the skillet. Sauté the broccoli and onions for 5 minutes. In a small bowl ormeasuring cup, stir together the 1/4 cup water, soy sauce, wine, and cornstarch; add sugar and ginger. Pour mixture over vegetables; add meat and cover the pan. Reduce heat to a simmer; cook until broccoli is tender, about 5 to 10 minutes. Serve broccoli beef over hot cooked rice.
Chinese broccoli beef recipe serves 4.

Sweet Potato Cheesecake

1 medium sweet potato (cooked & mashed)
1 8-oz package of cream cheese
½ can of condensed milk
¾ cup brown sugar
¾ cup sugar
1 tsp vanilla
2 medium eggs
9" graham cracker crust

Mix together and pour into crust. Place into a preheated oven at 375 degrees
and cook for 55 minutes or until light brown

Chocolate Cake

When a chocolate cake is this delectable, it makes parting such sweet sorrow.
INGREDIENTS
1 1/2 cups sugar
1 1/3 cups all-purpose flour
2/3 cup unsweetened cocoa
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 large eggs
3/4 cup milk
6 tablespoons canola oil
2 teaspoon pure vanilla extract
3/4 cup very hot water

4 large egg yolks
3/4 cup sugar
2 sticks unsalted butter, softened
2 teaspoons instant espresso powder
1 teaspoon very hot water

12 ounces bittersweet chocolate, chopped
4 tablespoons unsalted butter, softened and diced
1 cup heavy or whipping cream
1 tablespoon sugar

Preheat oven to 375°F. Line a 15 1/2" x 10 1/2" jelly-roll pan with parchment paper; spray paper with nonstick cooking spray.

In the bowl of an electric mixer fitted with a whisk attachment, combine sugar, flour, cocoa, baking powder, baking soda, and salt at medium speed until blended. In another bowl, whisk eggs, milk, oil, and vanilla. Gradually beat egg mixture into flour mixture, about 5 minutes. Shift mixer to low speed; add hot water until blended. Pour batter into pan. Bake until toothpick comes out of the center clean, 20 to 25 minutes. Cool cake completely.

In the bowl of an electric mixer fitted with a whisk attachment, beat egg yolks at medium speed until they become lemon colored and ribbonlike when beaters are lifted, about 5 minutes. Meanwhile, in a small saucepan, combine sugar and 1/4 cup water. Cook over medium-low heat, swirling pan occasionally, until sugar completely dissolves and syrup just comes to a boil. Increase heat to high; boil syrup until it registers 238°F on a candy thermometer. With the mixer on medium speed, immediately add syrup to beaten egg yolks in a thin, steady stream. Beat mixture until it cools to room temperature and is light and fluffy, about 10 minutes. Gradually add butter, 1 tablespoon at a time, until completely incorporated. In a cup, dissolve espresso powder in hot water; beat into buttercream.

In a large bowl, combine chocolate and butter. In a small saucepan, heat cream and sugar over medium-high flame, stirring occasionally, until small bubbles appear around edge of pan. Pour hot cream over chocolate; stir until chocolate and butter melt and mixture is completely smooth. Cool, stirring occasionally, until thickened but not pasty, about 15 minutes.

Invert cake onto a large wire rack; peel off parchment paper. Invert cake again onto a large cutting board. With a serrated knife, cut cake into equal thirds.

Set a large wire rack over a sheet of waxed paper. Arrange one cake layer on rack; spread half of buttercream evenly over top. Add another cake layer; spread top with remaining buttercream. Place remaining cake layer on top.

Pour ganache over top of cake, spreading with a spatula so it coats the sides. If ganache does not cover sides completely, pour any excess that has collected on the waxed paper back into bowl and spread again. Refrigerate cake until ganache sets, about 1 hour. Use two large spatulas to transfer cake onto a serving platter.

Recipe from: The Oprah Magazine

Pineapple Crush Cake

1 (18.25 ounce) box pineapple or lemon cake mix
8 ounces cream cheese
1 small box instant vanilla pudding
2 cups chilled milk
1 (4 ounce) can crushed pineapple, drained

Make cake according to directions on package. Bake in a 13 x 9-inch
pan which has been greased and lined with wax paper. Let cake cool
and place in refrigerator for several hours. Split the cake, making 2
layers. Cooling makes it easier to split.

For the filling, beat cream cheese until fluffy; add to this the
package of instant vanilla pudding and 2 cups cold milk. Mix or beat
mixture in a small bowl for 2 minutes on medium speed. Spread on
cooled half of cake. Spoon over filling mixture the can of drained
crushed pineapple. Top with the other half of the cake. Spread
whipped topping over sides and top of cake. Store in refrigerator
overnight. This is better made the day before you serve it

Old-Fashioned Chicken and Dumplings

2 cups heavy cream
1 tablespoon freshly ground black pepper
Salt and pepper
6 chicken legs
6 chicken thighs
10 cups chicken stock
6 large carrots, diced
1/4 cup chopped cilantro leaves
2 tablespoons mashed roasted garlic cloves
1 large onion, diced
3 tablespoons baking powder
5 cups all-purpose flour
2 tablespoons kosher salt

Directions:

1. Heat the stock in a large, heavy pot and cook the chicken thighs and legs over medium-low heat for about 45 minutes to 1 hour, until very tender. Remove from heat and allow to cool, reserving the stock in its pot. Remove the chicken and discard the skin. Pick the chicken from the bones and set meat aside.

2. To make the dumplings, combine the flour, baking powder, salt, and pepper in a large mixing bowl and mix well. Add the heavy cream to mixture, stirring just utnil dough is thick and sticky. Turn onto a floured work surface and knead the dough until you can roll it out to a thickness of 1/16 inch.

3. Add the garlic, onion, and carrots to the stock and reheat over medium heat just until boiling. Cut the dough into dumplings that measure 1 by 1-inch. Add the dumplings to boiling stock, cover, and simmer, cooking for about 20 minutes. Add the chicken meat and salt and pepper. Garnish with cilantro. Serve hot.

Recipe courtesy of The Texas Cowboy Kitchen

Beef Stroganoff

Copied from an old Better Homes and Gardens Cook Book

4 tablespoons all-purpose flour, divided 1 tablespoon tomato paste
1/2 teaspoon salt 1 can (10 1/2 oz) condensed beef consomme or broth (I like the added richness of consomme)
1 pound beef sirloin steak, cut across the grain, diagonally in 1/4-inch-wide strips 1 cup sour cream or creme fraiche
5 tablespoons butter, divided 2 tablespoons sherry or cognac
1 cup mushrooms, thinly sliced 3 cups hot cooked egg noodles
1/2 cup onion, chopped paprika and parsley, for garnish
1 clove garlic, minced

Instructions for Beef Stroganoff
Combine 1 tablespoon flour and the salt. Dredge the meat in the flour mixture. Heat a large skillet, then add 2 tablespoons butter. When melted, add the sirloin strips and brown quickly on all sides. Add the mushrooms, onion and garlic, and cook for 3-4 minutes or until the onion is barely tender.

Remove the meat and mushrooms from the skillet. Add 3 tablespoons butter to the pan drippings. When melted, blend in 3 tablespoons flour and cook for 1 minute. Stir in the tomato paste and cook for another 1 to 2 minutes.

Slowly pour in the consomme. Cook, stirring constantly, until the mixture thickens. Return the meat and mushrooms to the skillet and simmer until meat is heated through, about 2 minutes. Combine sour cream with a little of the hot broth (this tempers the sour cream and helps to prevent curdling), then stir in the sour cream mixture and sherry. Stir briefly. Heat through but do not let boil, just simmer for a few minutes before serving.

Serve over hot buttered noodles. Garnish with paprika and parsley, if desired.

Strawberry Dump Cake

This is so quick and Easy. For anyones busy schedule ! If unexpected company arrives, this is a great dessert.

2 cans of Crushed Pineapple
1 Pie Filling Strawberry Comstock
1 box of Yellow Cake Mix Duncan
2 cups of Walnuts/Pecans

Instructions
Pre-heat Oven at 350 Spray 10 X 13 Pan with PAM Pour Pineapple Pour Pie Filling Cover evenly with Cake Mix and Pat down a bit Pour Nuts Put in Oven for 45 Minutes Let cool for 15 minutes

Http://www.bigoven.com

Cream of Potato Soup

Ingredients:
1 medium potato, peeled and cubed
1/2 cup water
1 celery rib, diced
2 tablespoons finely chopped onion
2 tablespoons butter
3/4 cup evaporated milk
1 teaspoon dried parsley flakes
1/4 teaspoon salt
Dash pepper
Directions:
In a small saucepan, bring the potato and water to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
In a small skillet, saute celery and onion in butter until tender. Add to potato mixture. Stir in the milk, parsley, salt and pepper; heat through. Yield: 2 servings.

Cheesy Squash Casserole

lbs. yellow squash, sliced
3/4 cup chopped onion
1 Tbsp. reduced-calorie margarine
2 Tbsp. all-purpose flour
1 cup fat free milk
3/4 cup shredded reduced-fat Cheddar cheese
1/2 tsp. salt
1/4 tsp. pepper
Cooking spray
1/2 cup soft breadcrumbs, toasted

Cook squash and onion in a small amount of boiling water 10 to 12 minutes or
until vegetables are tender. Drain; set aside.

Melt margarine in a medium-size, heavy saucepan over medium heat. Add flour;
cook, stirring constantly, 1 minute. Gradually add milk; cook, stirring
constantly, until mixture is thickened and bubbly. Remove from heat; add
cheese, salt, and pepper, stirring until cheese melts. Add squash mixture; stir
well.

Spoon squash mixture into a shallow 1 1/2-quart baking dish coated with cooking
spray. Sprinkle squash mixture evenly with breadcrumbs. Bake at 350 degrees for
20 to 25 minutes or until mixture is thoroughly heated. Serve immediately.
8 servings.

Green Bean Casserole

11/4 cup onions, finely chopped
2 tablespoons flour
1 cup milk
1/2 cup Swiss cheese, shredded
1/2 cup sour cream
1 teaspoon sugar
1/2 teaspoon salt
2 packages frozen French style green beans, thawed and drained (8oz)
1-1/2 cups herb seasoned stuffing mix
2 teaspoons margarine, melted
1 egg white, lightly beaten


Coat medium saucepan with cooking spray. Place over medium heat until hot. Add onion. Saute 5 minutes. Add flour. Cook 1 minute, stirring constantly. Gradually add the milk, stirring until blended. Stir in the cheese, sour cream, sugar and salt. Cook 5 minutes until thick and bubbly. Place green beans in an 8 inch square baking dish. Pour sauce over. Combine stuffing mix, margarine and egg white. Sprinkle over green beans. Bake at 350 for 25 minutes

Asparagus Casserole

2 c Asparagus, fresh, 2" lengths
1 cn Cream of mushroom soup
4 oz Mushrooms, sliced
2 c Cheddar cheese, grated
1 cn French fried onion ring,

Butter a casserole dish. Put a layer of asparagus on bottom then add soup. Next add mushrooms and half the cheese. Add second layer of asparagus and end with a layer of cheese. Bake at 350 degrees for 30 minutes or until bubbly. Sprinkle onion rings on top and return to oven for 5 minutes more.

Mexican Stuffed Pizza

1 (15-ounce) can chili with beans
1 (4-ounce) can ORTEGA® Diced Green Chiles
2 (8-ounce) packages refrigerated crescent roll dough
1/2 cup (2 ounces) shredded cheddar cheese
Toppings: shredded lettuce, chopped tomato, sliced ripe olives, and shredded cheddar cheese
Preheat oven to 350°F (175°C).
Combine chili with beans and chiles in medium bowl. Slightly overlap crescent dough triangles around edge of 10 to 12-inch-round pizza pan, positioning top half of each triangle so that it is hanging over the edge of the pan.
Spoon chili mixture in center of each crescent roll triangle; bring top half of each triangle over chili and tuck under pointed end. Sprinkle with cheese.
Bake for 30 to 35 minutes or until golden brown. Fill center of pizza pan with toppings.

Chicken Salad Chalapa

Vegetable cooking spray
4 flour tortillas (8-inch)
16 ounces chicken breast, cooked, shredded or cubed
1 can (15 ounces) pinto or red kidney beans or 1 1/2 cups cooked dry-packaged pinto or red kidney beans, rinsed, drained
1 can (15 ounces) black beans or 1 1/2 cups cooked dry-packaged black beans, rinsed, drained
1 cup cubed mango
1 medium zucchini, cut in half, sliced
1/2 cup chopped red bell pepper
1/4 cup chopped green onions and tops
Honey-Cumin Vinaigrette (recipe follows)
6 cups torn salad greens
Cut each tortilla into 6 wedges; spray tops with cooking spray. Bake on cookie sheet at 375° F. until browned and crisp, 5 to 8 minutes; reserve.
Combine chicken, beans, mango, zucchini, bell pepper and green onions in bowl; pour Honey-Cumin Vinaigrette over and toss.
Arrange salad greens on serving plates and spoon chicken salad over; garnish with reserved tortilla wedges.
Makes 6 servings (about 1 cup each).

Honey-Cumin Vinaigrette

1/2 cup orange juice
1 to 2 tablespoons olive oil
1 tablespoon honey
2 to 3 teaspoons lime juice
1/4 teaspoon ground cumin

Mix all ingredients.
Makes about 2/3 cup

TIP: Tortilla wedges can be made 3 to 4 days in advance; store at room temperature in airtight container

Moo Goo Gai Pan ( Chinese Dish ) Recipe

2 Whole chicken breasts
1/2 ts Salt
1 ts Cornstarch
2 tb Oil
1 c Sliced celery
1 (4 oz.) can mushrooms
1 Green pepper, sliced
1 cn Water chestnuts
1 tb Soy sauce
1 cn Baby corn
1/4 c Blanched almonds
20 Pea pods

Preparation : Bone and skin chicken, cut into 1 inch slices. Shake
pieces with salt and cornstarch. Stir-fry in hot oil until chicken
turns white; approximately 2 minutes. Add mushrooms with liquid,
green pepper, water chestnuts, baby corn and soy sauce. Cook 4
minutes longer. Add almonds. Good with hot rice.

Vidalia Onion Cornbread

1/4 cup (1/2 stick) butter
1 large Vidalia or other sweet onion, chopped
1 (8-ounce) package cornbread/muffin mix
1 egg, beaten
1/3 cup whole milk
1 cup sour cream
1 cup grated sharp Cheddar, divided
1/4 teaspoon salt
1/4 teaspoon dried dill weed

Preheat the oven to 450 degrees. Spray an 8-inch square baking pan
with vegetable oil cooking spray.

In a medium saucepan, melt the butter and saute the onion until
tender, but not browned, for about 3 minutes. Remove the pan from the
heat and add the muffin mix, egg, milk, sour cream, 1/2 cup of the
cheese, the salt, and dill weed. Stir to combine. Pour into the
prepared pan and top with the remaining 1/2 cup cheese. Bake for 30
minutes, until set and a toothpick inserted into the center of the
cornbread comes out clean. Allow to cool slightly before cutting into
squares.

RECIPE BY: Paula Deen

Mystery Pecan Pie" author: Paula Deen

RECIPE INGREDIENTS

Topping:
3 eggs
1/4 cup sugar
1 cup light corn syrup
1 teaspoon vanilla extract

1 (8-ounce) package cream cheese
1/3 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 egg
1 un-baked deep-dish (9-inch) pie shell
1 1/4 cups chopped pecans

RECIPE METHOD

Preheat oven to 350 degrees F.

Topping:
Combine all ingredients in a medium bowl. Set aside.

In a medium bowl, mix cream cheese, sugar, salt, vanilla, and egg until combined. Pour into pie shell. Top with chopped pecans. Pour Topping over pecans. Bake for 45 minutes. Serve warm or at room temperature.

EASY CARAMEL PECAN PIE

Ingredients:

3 eggs
2/3 cup sugar
1 cup (12 oz. jar) caramel topping
1/4 cup butter or margarine, melted
1 1/2 cups pecan halves
1 (9-in) unbaked pie shell
In mixing bowl, beat eggs slightly with fork. Add sugar; stir until dissolved. Stir in topping and butter; mix well. Stir in pecan halves. Pour filling into pie shell. Bake at 350 degrees for 45 minutes or until knife inserted near center comes out clean. Cool thoroughly on rack before serving. Cover and store in refrigerator. Makes 6 to 8 servings.

Broccoli and Three-Cheese Casserole

Broccoli remains crisp-tender in this recipe, though you can substitute any leftover cooked vegetables. Assemble the casserole the night before. Cover, refrigerate, and bake in the morning.

2 cups cooked white rice
6 tablespoons (1 1/2 ounces) freshly grated Parmesan cheese, divided
3/4 teaspoon salt, divided
1/2 teaspoon dried fines herbes
3 egg whites
Cooking spray
1/2 cup (2 ounces) shredded fontina cheese
4 cups coarsely chopped broccoli florets (about 1 bunch)
1 cup finely chopped onion
1/4 cup (1 ounce) reduced-fat shredded extrasharp cheddar cheese
3/4 cup egg substitute
3/4 cup 1% low-fat milk
1/4 teaspoon black pepper
2 (1-ounce) slices firm white bread

Preheat oven to 400°.
Combine the rice, 1/4 cup Parmesan cheese, 1/4 teaspoon salt, fines herbes, and egg whites. Press mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle fontina evenly over rice mixture. Set aside.

Cook broccoli in boiling water for 4 minutes or until tender; drain well.

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add onion; cook 4 minutes or until tender, stirring occasionally. Stir in broccoli. Spoon broccoli mixture evenly over rice mixture. Top with shredded cheddar cheese.

Combine egg substitute, milk, remaining 1/2 teaspoon salt, and pepper in a small bowl; stir well with a whisk. Pour egg mixture over broccoli mixture.

Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 1/4 cups. Combine breadcrumbs and the remaining 2 tablespoons Parmesan cheese. Sprinkle breadcrumb mixture evenly over broccoli. Bake at 400° for 23 minutes or until set.

Recipe From: Cooking Light

Pear-Cranberry Cobbler

1/4 cup plus 3 tablespoons sugar (divided)
1 tablespoon cornstarch
5 ripe pears, cored, peeled & chopped (4 cups)
1 cup fresh or frozen cranberries
1/3 cup 1% milk
2 large eggs
1 teaspoon pure vanilla extract
6 slices of your favorite Breadsmith bread
1/4 teaspoon freshly grated nutmeg

Stir together 1/4 cup of sugar & cornstarch in an 8-inch baking dish. Add pears & cranberries; stir until well combined. Bake at 400 degrees for 20 minutes, stirring midway. Meanwhile, whisk together milk, eggs & vanilla in large shallow pan. Cut bread slices in half diagonally; soak bread in egg mixture. Remove fruit from oven. Arrange bread in rows on top of fruit. Combine nutmeg and remaining 3 tablespoons sugar in small bowl; sprinkle evenly over bread. Bake 20 minutes longer, or until fruit is bubbling and bread is golden. Serve immediately. Makes 6 servings.

Cranberry Orange Bread Pudding

2 cups half-and-half cream
1/2 cup packed brown sugar
2 tablespoons butter
1 tablespoon grated orange rind
2 teaspoons vanilla extract
4 eggs, beaten
6 slices, Breadsmith Whole Wheat bread, crumbled
1/2 cup to 1 cup dried cranberries

Preheat oven to 350 degrees. Scald half-and-half, heating in saucepan until tiny bubbles form around edges. Over medium-low heat, add sugar & butter. When butter has melted, add orange rind, vanilla and eggs. Mix in bread crumbs, then dried cranberries. Cook until mixture is smooth. Fill six 2-by-4 inch custard cups with mixture. Pour 2 cups water in 9-by-12-inch baking pan. Place custard cups in water in pan and bake 25 to 30 minutes, until toothpick inserted in center comes out clean. Cool about 5 minutes before serving. Makes 6 servings

Awesome" Zucchini Cobbler

Be surprised! Tastes just like Apples!!

5 cups zucchini - peeled, seeded and chopped
1/2 cup fresh lemon juice
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 cups all-purpose flour
1 1/2 cups white sugar
1 1/2 cups butter, chilled
1 teaspoon ground cinnamon

Directions

Preheat oven to 375 degrees F (190 degrees C). Coat a 9x13 inch baking dish with non-stick spray. Place zucchini and lemon juice in a medium saucepan. Cook, covered, over medium-low heat, stirring occasionally, for about 15 minutes, or until tender. Add 3/4 cup sugar, 1 teaspoon cinnamon and nutmeg and simmer 1 minute longer. Remove from heat and set aside. In a large mixing bowl combine flour and 1 1/2 cup sugar. Cut in butter until the mixture resembles coarse crumbs. Stir 1/2 cup crumbs into zucchini mixture Press half the remaining crumb mixture into prepared pan. Spread zucchini mixture on top; crumble remaining crumb mixture over zucchini and sprinkle with 1 teaspoon cinnamon. Bake in oven preheated to 375 degrees F (190 degrees C) for 35-40 minutes, or until golden and bubbly.

Source: allrecipes.com

Southern Biscuits

Ingredients:

2 cups of all-purpose flour
3 teaspoons of baking powder
1/2 teaspoon of salt
A pinch baking soda
1/3 cup of butter
1 cup of buttermilk
Extra flour for working the dough

Preheat oven to 500 degrees. Grease a 8" round layer cake pan. Sift dry ingredients together (except for the extra flour). Put in mixing bowl. place shortening on top, it should be quite cool. Cut in with a pastry blender or two knives. Pour in the cup of buttermilk and stir lightly with a fork. The batter must be very moist! If it is not then
add up to another 1/4 cup of buttermilk. The combination of a very hot oven, a small baking
pan and very wet batter creates much steam within the biscuit which makes them rise to great height
and wonderful lightness. Empty the wet batter into the shallow bowl over the cup and a half of flour. You will be preparing your biscuits right out of this bowl. Flour your hands real good and scoop out a very large heaping table-spoon of batter into your hands( you should end up with about 10 biscuits). Roll the piece of batter around in your hands just till it takes on a round shape. Keep your hands very floury so it (the batter) doesn't even get a chance to stick) Kind of shake off the excess flour and put the biscuit in the pre-pared pan. The biscuits should be nestled quite snugly together.
Put the pan on a rack that has been placed in the lower center of the oven. Close quickly and bake for about 12 minutes till they are high and golden brown

Source: Carolina Country Cookbook