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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

 

Apple & Rye Bread Pudding


desserts, vegetarian

----FORMATTED BY S.GRABOWSKI----
5 1/2 cup cubed fresh or stale
1 sourdough, wheat, or rye
1 bread
1/2 cup raisins
1 tablespoon caraway seeds ->or<-
1 anise seeds
5 cup diced apples
1/2 cup apple bitter
1 tablespoon sunflower butter ->or<-
1 tahini
1 cup water
2 tablespoon mellow or sweet miso
2 cup amazake beverage (original) >or<-
1 vanilla soy milk

Cube bread and toss in a large bowl with raisins and caraway seeds. Stale bread may be used instead of fresh. Toss apples in a bolw with bread cubes. Combine apple and sunflower butter (or tahini), 1 cup water, miso, amazake or soy milk, then pour liquid mixture over apples and bread. Stir to coat. Spoon mixture into a lightly oiled 2-quart casserole dish or two 9-inch pie plates or cake pans. Cover with lid (oven-proof). Allow mixture to sit for 2 to 4 hours before baking so bread will soak up flavors. Bake covered at 350F for 1 hour or until slightly firm and mixture pulls away from sides slightly. Then remove from oven and spoon into individual dessert cups. An ice cream scooper works well. Allow to cool slightly and then serve. Total calories per serving: 242 Fat: 4 grams From the Vegetarian Journal Nov/Dec 1992 page 15