There is nothing wrong with using oil in your cooking. But, if you don’t wish to do so, it is nice to know you can do it in a decent pan. Here I use cast iron, heated under medium heat. When the on is hot, add the egg and get cooking. It takes less than a minute after adding the egg.
Occasionally, I will bake a bread and not get around to eating it while it is in its prime. My mom makes the a great bread pudding, and this is adapted from her recipe. The only real change is that I use a home made loaf of very crusty bread and bake it in a piece of cast iron, one hour covered and one hour uncovered (using the deep end of the lodge combo cooker).
This is delicious. Unlike Mom’s the edges and top are crunchy. The middle is moist and the whole thing is just delicious.
Bread (large loaf)
1 stick of unsalted butter
1 1/2 cups of sugar
1 quart of skim milk
2 Tbs Vanilla
In a large bowl (I used a 12 quart cambro container) tear up the bread into 1 inch pieces.
Melt butter (I used a stainless steel bowl set on top of a saucepan with boiling water). You can use the microwave. I also dumped in a couple tablespoons of cinnamon at this point.
Mix eggs, milk, sugar and 2tbs vanilla.
Sprinkle cinnamon over the mixture, mix it up again and add cinnamon again and mix. Note: there is a cinnamon theme here. Turn the oven on to 350 while it heats, keep stirring the mixture to make sure you have all of the bread soaking and softening.
Pour into buttered cast iron pan (or baking dish) and bake at 350 for 2 hours. I covered the dish with the combo cooker lid for the first hour and baked uncovered the second hour.
There is little nutritious about these biscuits. However, they can be made with 50% whole wheat flour so that they are not quite so unhealthy. They are delicious. They are buttery. They are very easy to make.
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
2 teaspoons sugar
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup butter or 1/2 cup vegetable shortening, cold
1 1/2 cups buttermilk*
* If you don’t have buttermilk you can make some by adding 1-1/2 Tbs lemon juice to 12 ounces of milk. Stir and wait five minutes.
1. Preheat the oven to 450°F.
2. In a mixing bowl, add the flour, baking powder, baking soda, sugar, cream of tartar, and salt. Stir the dry ingredients together.
3. Make sure you are using cold butter or shortening, and cut into the dry mixture with a pastry blender, fork or knife method. The mixture will have a coarse crumb consistency when you are ready for the next step.
4. Pour in the buttermilk, and stir just until everything is blended. Take care not to overmix.
5. Drop Biscuit Pan method: If you have a drop biscuit pan, spoon in the dough into each well, filling it pretty full. I used a 7 well cast-iron pan. If you don’t have a pan – see the next step.
6. Skillet or Griddle method: Mound the dough into about 7 biscuits onto your griddle or in your skillet.
7. Bake for 15-18 minutes or until golden brown.
Nothing says summertime like a nice cold glass of lemonade. And, of course, I don’t mean chemicalade from canned powders or high fructose corn syrup from Minute Maid.
And, the good news is that this is really, REALLY great. You will want to keep drinking but also be able to stop. And, I will wager that you will make it again if you do so once.
- For the sweet, make a simple syrup by adding 1 cup of sugar to 1 cup of water and bringing to a boil, stirring occasionally until the sugar melts. Allow to cool.
Feel free to use raw sugar or turbanado to make the simple syrup. And use less of it for a lighter drink.
- For the tart, squeeze yourself one cup of lemon juice. This can be 5-8 lemons. So go ahead and buy that bag.
I squeeze the lemons straight into the Pyrex measuring cup, and when I get to the cup mark, I pour it through a strainer to remove the seeds. Add the pulp back if you wish.
- Add the lemon juice to 8 cups of water. Mix in the simple syrup, and stir.
Store the lemonade in a large glass pitcher, individual mason jars, or repurposed tomato sauce jars.
Note: This makes 10 8 ounce servings, at 84 calories each.