Grape-Nuts Baked Custard from 12tomatoes.com

  • 2 cups milk, scalded
  • 2 eggs, slightly beaten
  • 1/3 cup Grape-Nuts cereal
  • 1/3 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • Preheat oven to 325°F.
  • In a medium bowl, combine eggs, sugar, and salt. Gradually add milk, mixing until thoroughly combined. Then, add vanilla and Grape-Nuts and stir until incorporated.
  • Pour mixture into an 8×8-inch baking dish. Make a hot water bath by placing the baking dish in a large roasting pan filled with 2-inches of hot water. (You want water to come halfway up the outside of the custard dish.)
  • Bake for 40-50 minutes, or until a knife inserted in the center comes out clean. Serve plain or with cream

Tomato Stew With Basil Dumplings from washingtonpost.com

  • FOR THE STEW
  • 4 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 1 medium red bell pepper, seeded and finely chopped
  • 1 teaspoon kosher salt, or more as needed
  • 1 teaspoon dried basil
  • 1/2 teaspoon freshly ground black pepper
  • Three 14-ounce cans chunky tomato puree
  • 1/4 cup firmly packed light brown sugar
  • 1/4 cup sherry vinegar
  • FOR THE DUMPLINGS
  • 1 cup flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 tablespoon unsalted butter, cut into small bits and chilled
  • 3 tablespoons finely chopped basil leaves, plus torn or ribboned basil, for garnish
  • 1 large egg
  • 1/2 cup whole milk

For the stew: Melt the butter in a large saucepan or small Dutch oven over medium-high heat. Stir the onion, bell pepper, salt, dried basil and black pepper; cook, 5 minutes or until tender, stirring occasionally.

Stir in the tomato puree, brown sugar and vinegar. Reduce the heat to medium; let the stew cook while you make the dumplings.

For the dumplings: Whisk together the flour, baking powder and salt in a medium bowl. Work in the butter with your fingertips until the mixture is crumbly. Stir in the 3 tablespoons of chopped fresh basil.

Whisk together the egg and milk in a liquid measuring cup. Pour over the flour mixture and stir just long enough to form a soft, sticky dough.

Bring the stew to a boil over medium-high heat. Use a 1-ounce spring-release scoop or two soup spoons to drop golf-ball-size dumplings evenly over the surface of the stew. Cover and cook for 20 to 25 minutes or until the dumplings are firm, fluffy and somewhat dry on top.

Uncover and let stand for 5 minutes. Sprinkle with the torn or ribboned basil and serve warm.

Instant Pot Masala Chai from twosleevers.com

    • 2-3 teabags
    • 1.5 cups water
    • 1/2 cup milk or non-dairy substitute
    • 2 teaspoons sugar adjust to taste
    • 2 whole cloves
      3-4 sticks cinnamon

      1/2 teaspoon fennel seeds
      4 green cardamom pods
      4 thin slices ginger
      Place all ingredients In a heat safe container, preferably one with a spout to ease pouring.

Cover the container with foilIn the inner liner of your Instant Pot, place two cups of water, and a trivet. Place the foil-covered pot on the trivet.Cook on High Pressure for 4 minutes, and allow the pressure to release naturally for 5 minutes. Release remaining pressure.Strain into two cups and serve.

Wild Rice Soup from pinchofyum.com instant pot recipe

  • 5 medium carrots, chopped
  • 5 stalks celery, chopped
  • half of an onion, chopped
  • 3 cloves garlic, minced
  • 1 cup uncooked wild rice (see notes)
  • 8 ounces fresh mushrooms, sliced
  • 4 cups vegetable broth
  • 1 teaspoon salt
  • 1 teaspoon poultry seasoning (see notes)
  • 1/2 teaspoon dried thyme

For the Stovetop:
6 tablespoons butter
1/2 cup flour
1 1/2 cups milk (I used 2%)

  1. Instant Pot: Put all the ingredients in the first list into the Instant Pot
    Cook for 45 minutes (manual). Release steam using the valve on top.
  2. Stovetop: When the soup is done, melt the butter in a saucepan. Whisk in the flour. Let the mixture cook for a minute or two to remove the floury taste. Whisk the milk, a little bit at a time, until you have a smooth, thickened sauce. Throw a little salt in there for good measure.
  3. Together: Mix the creamy sauce with the soup in the instant pot. Voila! Mushroom Wild Rice Soup.

Creamy Garlic Mushroom Sauce from 12tomatoes.com

  • 4 cups mini portabella or crimini mushrooms, sliced
  • ½ yellow onion, chopped
  • 8 oz heavy cream
  • 1 cup milk
  • 3 teaspoons cornstarch
  • 2 tablespoons oil
  • 1 tablespoon unsalted butter
  • 1 tablespoon chopped fresh thyme
  • 3 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1 tablespoon finely chopped parsley
  • Kosher salt and black pepper, to taste
  1. Melt butter and olive oil in a large skillet on medium-high heat.
  2. Add onions, mushrooms, and thyme to pan, season with salt and pepper. Add garlic and sauté until onions are translucent and mushrooms are golden brown.
  3. Add cornstarch to milk and stir to combine. Pour milk mixture and cream into pan. Lower temperature and simmer for 6-8 minutes, stirring frequently, until sauce has thickened.
  4. Add parsley and lemon juice, stirring to combine. Add salt and pepper, to taste.

Yoder’s amish chocolate pie

  • 1 cup sugar
  • 2 1/2 tablespoons flour
  • 2 tablespoons cocoa
  • 1 1/2 cups milk
  • 2 egg yolks
  • 1 teaspoon vanilla
  • 3 tablespoons butter, melted
  • 1 9-inch baked pie crust (Try my Amish Never Fail Pie Crust recipe above!)
  • Whipped cream
  • Chocolate shavings
  1. In a large sauce pan, whisk together the sugar, flour, and cocoa.
  2. In a medium bowl, whisk together the milk, yolks, and vanilla. Pour into the sauce pan.
  3. Turn the heat to medium and stir in the vanilla and butter. Bring to a simmer and allow to thicken.
  4. Pour into the baked pie crust and smooth the top. Let cool at room temperature for 2 hours and chill in the refrigerator for an additional 2 hours.
  5. Top with whipped cream and chocolate shavings.

Simple Peach Cobbler Dump Cake from theslowroasteditalian.com


1 stick (1/2 cup) unsalted butter
1 ½ cups granulated sugar (divided)
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup whole milk
1 tablespoon pure vanilla extract
1 (29 ounce) can sliced peaches in juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Preheat oven to 350°F.  Butter a 9×13 baking dish (or 2-8×8 baking dishes). Set aside.

Place butter in a medium size microwave safe mixing bowl.  Heat butter in microwave until melted.  Add 1 cup sugar, flour, baking powder, salt and whisk to combine.  Add milk and vanilla, whisk until combined.  Pour batter into prepared baking dish.

Spoon peaches over top of batter, placing them evening around the pan.  Reserve the juice from the can.

Add 1/2 cup sugar, cinnamon and nutmeg to the juice.  Whisk to combine.  Pour juice over peaches.

Bake 55-60 minutes until golden brown.  Serve with a scoop of ice cream on top if desired. Enjoy!  serves 12

Strawberry Cake from Martha


6 tablespoons unsalted butter, softened, plus more for pie plate
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
1 pound strawberries, hulled and halved

  1. Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.

  2. Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla.

  3. Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries.

  4. Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges.

Blueberry Breakfast Bake from 12tomatoes.com

  • 3 cups fresh blueberries
  • 2 cups old-fashioned oats
  • 1 cup all-purpose flour
  • 1 cup milk
  • 2/3 cup brown sugar
  • 1/2 cup slivered almonds, optional, plus more for garnish
  • 1/4 cup vegetable oil
  • 1/4 cup melted butter
  • 1 large egg, beaten
  • 1 tablespoon baking powder
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  1. Preheat oven to 350º and lightly grease a 9×13-inch baking dish with butter or nonstick spray.
  2. In a large bowl, combine oats, flour, sugar, baking powder, cinnamon and salt, and mix together.
  3. In a separate bowl, whisk together milk, oil, butter, egg and vanilla extract until combined.
  4. Pour wet ingredients into the dry ingredients and stir until just combined, then fold in blueberries and almonds, if using.
  5. Transfer mixture to greased baking dish and place in oven.
  6. Bake for 30-35 minutes, or until oats are tender and cooked through.
  7. Serve warm, sprinkled with more almonds, and enjoy!

 

Shortcake with crunchy drop biscuits from anoregoncottage.com/

For Drop Biscuits:
2 c. whole wheat pastry flour
¼ tsp. salt
4 tsp. baking powder
1 TB. sugar
½ c. cold butter, cut into 8 pieces
1 c. milk

  • For Strawberry Shortcakes:
  • 4-6 warm biscuits
  • 1 lb. strawberries (about 2-3 cups sliced)
  • ½ tsp. sugar
  • 1 c. whipping cream
  • 1 TB. honey or sugar (or to taste)
  1. To Make Biscuits:
  2. Heat oven to 425 degrees and line a baking sheet with a baking liner or parchment.
  3. Add flour, salt, baking powder, and sugar to the bowl of a food processor* and pulse to mix. Toss in the butter pieces and process until the mixture resembles coarse meal.
  4. Add milk all at once and pulse until the dough comes together (don’t process too much). Th edough should be a “wet’ dough.
  5. Using a ¼ c. scoop,** drop onto prepared pan 2-3 inches apart.
  6. Bake 15 minutes, turning halfway through if needed for even cooking. Let cool on a wire rack until serving.
  7. For Strawberry Shortcakes:
  8. Slice strawberries, sprinkle with ½ tsp. of sugar and toss gently. Let sit at room temperature until serving.
  9. Whip cream with honey (or sugar) until stiff peaks form. This can be done and hour or two in advance and kept in the fridge until serving (if you use honey, it helps keep the cream from separating after whipping, so it stores better).
  10. To serve, split each biscuit needed and place the bottoms on small plates or bowls. Top with about ½ cup of sliced strawberries, replace tops and add a spoonful of whipped cream.
Notes
Note: this will make 10¼-cup size biscuits – the extras freeze beautifully and can be thawed and crisped again in a toaster oven.
*To make by hand: add ingredients to a medium bowl and cut in butter with a pastry cutter. Use a wooden spoon to mix in the milk.
**Use a smaller scoop or two spoons if you’d like a smaller size for your shortcakes.