Connemara Baked Custard

This weekend while I was catching up on some crocheting projects I decided to make some of these Connemara Baked Custards. They are perfect on cold and rainy afternoon! 

Baked Custard 

Beat with rotary beater:

4 eggs

1/2 cup sugar

1 teaspoon vanilla 

1/2 teaspoon salt

21 ounces milk (the richer the better, perferaly goat's milk) I have also used coconut milk and they turned out wonderful! 

Preheat oven to 300 degrees. Put a small amount of brown sugar in 4-5 oven proof custard cups or baking dish, pour in custard, sprinkle with nutmeg. Set the dishes or dish in a 2 1/2 in deep pan and pour cold water around them. Bake for 1:15 to 1:30 hours. Remove from water and cool. 

The recipe was adapted from the North Carolina Plantations and Historic Homes Cookbook. This particular version was giving by the Carl Sandburg Home in Flat Rock, NC. Happy Baking! 

Vanilla Dutch Baby

I am so in love with this delightful pancake! It is light enough for the non-breakfast lovers, while being warm and satisfying for the breakfast adorers! I really like a fresh mixture of berries and real maple syrup to top dutch baby. The crepe like dough is almost addictive  I did a little research and found another blog called Creative Culinary,  who wrote about the history of the Dutch Baby pancake. 

I use this recipe from Food Network:

Ingredients
3 tablespoons butter
3 eggs
3/4 cup all-purpose flour
3/4 cup milk, heated 20 to 30 seconds in the microwave
1 tablespoon plus 1 teaspoon sugar
2 teaspoons vanilla extract
Pinch salt
1 pint fresh or frozen blueberries
1 teaspoon sugar
1/2 teaspoon fresh lemon zest
2 tablespoons confectioners' sugar
Directions
Preheat the oven to 400 degrees F.

Place the butter in a large saute pan and place in the oven to melt.

Meanwhile, in a blender, combine the eggs, flour, hot milk, 1 tablespoon sugar, vanilla extract, and pinch of salt, and blend on medium-high speed until uniform. Cook's Note: If mixing by hand, combine the eggs with the milk until the mixture is light yellow and no longer stringy, about 1 minute. Add the flour, sugar, vanilla, and pinch of salt, and whisk vigorously to remove the lumps, about 30 seconds.

Carefully, remove the hot pan from the oven. The butter should be melted. Swirl the butter around the pan to coat completely, and then pour the remaining butter into the batter and whisk to blend. Pour the batter into the hot pan and return the pan to the oven. Cook the pancake for 20 to 25 minutes, or until the pancake is puffed in the center, and golden brown along the edges.

While the Dutch baby bakes, in a small bowl combine the fresh blueberries, 1 teaspoon sugar, and lemon zest. Stir to coat, and set aside to marinate.

Using a spatula, remove the entire Dutch baby from the pan and place on a cooling rack for a few minutes to allow the steam to escape without condensing along the bottom and rendering the pancake soggy. Slice the pancake into wedges on a serving platter or cutting board and sprinkle with the confectioners' sugar through a sieve. Serve with the marinated blueberries.

Here you can print out the recipe from Food Network online. Enjoy.

Weekend Baking

This lovely pie is a Pear, Apple, and Blackberry Galette.

I found the recipe for the dough here.

This recipe made the most wonderful crust I have ever made! 

The fruit combination inside: 

1 Pear

2 Apples Peeled

2 or 3 Handfulls of Blackberries

Honey

Lemon Juice

A Sprinkle of Corn Starch

I added sugar on top of the entire pie and not inside. I also brushed egg white on top of the pie to give it a nice brown color! 

I really just made the inside to taste and it depends on the sweetness of the fruit.

Bake at 350°  for 1 hour to 1 hour 10 min. Cool on baking sheet for 10 min. Then transfer using parchment paper to a cooling rack. Serve warm, or room temperature with vanilla ice cream or whip cream! 

Semi-homemade Croutons

Bread

EVOO

Spices 

350 decrees

Golden Brown

Yum, Enjoy! 

2 Years and Counting!

Going out for our 2 year anniversary!
The Mr. took me to P.F.Changs, one of my all time favorite places! Then to see the movie "Argo" which I would strongly recommend to everyone. And we never go to a "big city" with out getting coffee! The whole night was Bliss! 

Our cuttsie hipster pose.

We made breakfast for our amazing church on Sunday morning. I made semi-homemade cinnamon sticky buns. They were so easy to make in the morning before church and were so tasty!

"Non-Sticky" Buns 

	Reynolds Wrap® Non-Stick Foil
1/2	cup packed brown sugar
3	tablespoons butter OR margarine, melted
2	tablespoons light corn syrup
1/2	cup coarsely chopped pecans
2	cans (about 1 lb. each) big cinnamon rolls

PREHEAT oven to 350°F. Line a 13x9x2-inch baking pan with Reynolds Wrap Non-Stick Foil with non-stick side toward food.

COMBINE brown sugar, butter and corn syrup; pour mixture in foil-lined pan. Sprinkle evenly with pecans. Place cinnamon rolls on top of syrup.

BAKE 25 to 29 minutes or until rolls are golden brown. Let stand for 5 minutes. Invert onto platter. Remove foil. Serve warm./span

Number of Servings: 10

Enjoy! 

Reynolds Wrap® Non-Stick Foil

1/2

cup packed brown sugar

3

tablespoons butter OR margarine, melted

2

tablespoons light corn syrup

1/2

cup coarsely chopped pecans

2

cans (about 1 lb. each) big cinnamon rolls