Kitchen Delights 7/14/19

I have this amazing little cookbook, it’s called “Sweets,” small batch desserts. You’re craving something sweet and just can’t stop thinking about it. Normal-size desserts are usually in a 9x13 inch pan. If you make it for two people, it will last a week, and by then, you are not craving it anymore.

Bread Pudding

For Two, w/Caramel Sauce


1-1/2 c. day-old cinnamon raisin bread (3/4” cubes)

2 eggs

1 c. half & half cream

1/4 c. sugar

1/2 tsp. cinnamon

1/8 tsp. nutmeg

1 tsp. vanilla

Pinch of salt

1 tsp. butter


Preheat oven to 350 degrees, grease a 6-1/2 inch square or round, or 2-cup baking dish.

Cut day-old cinnamon bread into squares, measuring 1-1/2 cups, place in prepared casserole. Whisk eggs, cream, sugar, cinnamon, nutmeg, vanilla, and salt. Pour mixture over the bread. Dot top with butter.

Place in oven, sprinkle top of bread pudding with a little sugar and cinnamon mixture. Bake for 35-40 minutes.


Caramel Sauce:

2 T. melted butter

1/4 c. brown sugar

1/4 c. half & half cream

1/4 tsp. vanilla


In a small sauce pan, melt butter and brown sugar; bring to a boil and add cream. Whisk until smooth and blended. Pour over top.


Blonde Brownies

2 T. melted butter

1/2 c. brown sugar

1 egg yolk

1/2 tsp. vanilla

1/3 c. flour

1/4 tsp. baking powder

1/8 tsp. salt

3 T. butterscotch chips

3 T. chocolate chips

1/4 c. chopped pecans

Combine butter and brown sugar. Add egg yolk and vanilla. Stir in the next six ingredients. Spread in 4x6 inch greased pan, Bake 350 degrees for 25 minutes.

Makes: 6 bars


Asparagus Ham Quiche

Make with Bisquick®

Makes 2 Quiches


2 - 10 oz. pkg. frozen cut asparagus, thawed & well drained

3/4 lb. sliced deli ham, chopped up

2 c. shredded Swiss cheese

1/2 c. finely chopped onion

6 eggs

2 c. milk

1-1/2 c. baking mix

2 T. dried vegetable flakes

1/4 tsp. pepper


In two greased 9 inch pie plates, layer the asparagus, ham, cheese and onion (half in each).

In a bowl, beat eggs, add milk, baking mix, vegetable flakes, and pepper. Pour over ingredients in pie plates (dividing half in each). Bake at 375 degrees for 25-30 minutes. Insert a knife in center to check if firm.

Yield: 12 servings


Vegetable Lasagna

1/4 c. diced onion

1/2 c. diced celery

2 carrots, diced

1 zucchini peeled & diced

1-1/2 c. broccoli, cut up

1/2 diced red pepper

1 yellow squash, cut in small chunks

2 tsp. Italian seasoning

1/2 c. diced green pepper

2 toes garlic, minced

1 tsp. salt

3 T. vegetable oil

28 oz. jar spaghetti sauce

8 oz. tomato sauce

12 lasagna noodles, cooked & drained

4 c. shredded mozzarella cheese


In a large skillet, combine the first twelve ingredients: saute and stir for 8 minutes over low-medium heat. Stir the two sauces together. Spread a little sauce in bottom of a greased 9x13 inch pan.

Arrange a layer of noodles on next, then the vegetable sauce and repeat layers. Top with cheese. Bake at 350 degrees for 1 hour.

Yield: 12 servings


Parmesan Vegetable Toss

2 c. mayonnaise or salad dressing

1/2 c. grated Parmesan cheese

1/4 c. sugar

1/2 tsp. dried basil

1/2 tsp. salt

4 c. broccoli florets (about 3/4#)

4 c. cauliflowerets (about 3/4#)

1 med. red onion, chopped

8 oz. can sliced water chestnuts, drained

1 lrg. head iceberg lettuce

1 lb. sliced smoked bacon, fried crisp & crumbled

2 c. croutons, optional


In a large bow, combine mayonnaise, Parmesan cheese, sugar, basil and salt. Add broccoli, cauliflower, onion and water chestnuts; toss. Cover and refrigerate for several hours or overnight.

Just before serving, place separated lettuce leaves in a salad bowl, 4-5, top with vegetable mixture. Sprinkle bacon on top. Top with croutons if desired.

Yield:15 servings


Teriyaki Steak (On skewers)

2 lbs. boneless sirloin steak

1/2 c. soy sauce

1/4 c. teriyaki sauce

1/4 c. vinegar cider or white

2 T. brown sugar

2 T. minced onion

1 T. vegetable oil

1 toe garlic, minced

1/2 tsp. ground ginger

1/8 tsp. pepper


Trim fat from steak, slice lengthwise into 1/2 inch strips; place in a large glass bowl. Combine all remaining ingredients, pour over meat and toss gently. Cover and refrigerate for 4-5 hours. Drain, discard marinade.

Thread meat loosely on skewers. Grill over hot white coals, turn often so they don’t burn. Remove from skewers and serve.

Yield: 6 servings


Helpful Hints:

Sprinkle a little baking soda into your latex gloves, they’ll be able to put on and take off easier.

To keep your scalp naturally dandruff free, use a little bit of lemon juice. Mix 2 tablespoons lemon juice (freshly squeezed) with 2 cups warm water. Pour over your head after you rinse. Let it dry in your hair and it will not only keep dandruff away, it will smell wonderful.

An extra cleaning-safe solution for fruits and vegetables. In a spray bottle, mix 2 c. cold water, 4 tablespoons of white vinegar, and 2 tablespoons of lemon juice. Shake, spray on your fruits and vegetables, rinse with tap water.

Here’s a solution for musty smelling books. Place a fabric softener sheets here and there inside pages. For a whole bunch of smelly, musty books, place in a bag with an open box of baking soda.

Motto to live by: “Life should not be a journey to the grave with the intention of arriving safely in an attractive and well preserved body, but rather to skid in sideways, body thoroughly used up, totally worn out, and screaming Woo Hoo, What a Ride.”


The Drummer and The Wright County Journal Press

PO Box 159
108 Central Ave.
Buffalo MN 55313

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