Maple Bread Pudding with Fruit Compote

from The New York Times
via Sue Gilbert

Fruit Compote
1/2 cup water
1/2 cup creme de Cassis
2 tablespoons sugar
1/2 tablespoon fresh lemon juice
2 cups blackberries

Maple Bread Pudding
4 tablespoons butter
1/2 pound bread, cut into cubes of about 1 1/2 to 2 inches (challah or other egg bread is best)
1 1/2 cups heavy cream
1 cup milk
2/3 cup maple syrup
4 eggs
1 pinch salt
1 teaspoon vanilla
whipped cream

For the compote, bring water, creme de Cassis and sugar to boil, stirring occasionally until syrupy and reduced to about 1/3 cup, 10 to 12 minutes. Stir in lemon juice, then pour syrup over blackberries and stir to combine.

For the bread pudding, preheat oven to 350 degrees. Grease an 11 by 13-inch baking dish liberally with butter and add bread cubes.

Bring cream, milk and syrup to boil. Watch carefully and stir occasionally so that mixture does not scald. Separately, whip whole eggs. When milk mixture has come to a gentle boil, remove from heat. Add slowly to eggs, then add salt and vanilla. Pour over bread. Bake 50 minutes.

To serve, cut into squares and top with whipped cream and fruit compote.

The fruit compote can also be served warm or cold over pudding or panna cotta.

Old-Fashioned Ice Box Cookies

from Hazel Stitt to Sisi Damner

makes 2 logs of cookie dough, about 4 dozen cookies

1 cup butter
1 cup powdered sugar
1/2 cup sugar
l egg
2 teaspoons vanilla
2 1/4 cups flour
1/2 teaspoon baking soda
1 cup of small black currants or 1 cup of mini-chocolate chips

Combine the butter, sugars, egg and vanilla until light and fluffy. Combine the flour and baking soda. Stir into the butter mixture and mix well. Stir in the currants (or chocolate chips). Shape into 12-inch logs. Cover with plastic wrap and chill thoroughly until the logs are firm. Slice into 1/4-inch pieces. Place onto ungreased cookie sheets. I like to bake my cookies on "Silpat" rubber baking mats.

Bake at 350 degrees for 10 to 12 minutes. Cool on wire racks.

This is a recipe from our childhood! Hazel Stitt and I have been sharing recipes for the last 36 years and this one is a winner. You can keep the "logs" in the refrigerator for a least a week, or one could easily freeze some logs to have on hand during the busy holidays. One could also become very creative and substitute the currants or chips with other small treats.

Cottage Cheese Pancakes

from Diana MacFarlane
via Mary and Dick Lonergan

makes about 24 medium pancakes

1 pint cottage cheese
6 eggs
4 tablespoons vegetable oil
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
basket of blueberries

Mix all ingredients in a blender. Cook pancakes on a griddle.

When pancake is almost ready to turn, scatter 8 to 10 blueberries on top, then turn and cook the other side. Be sure not to undercook.

These are easy and very popular. Diana MacFarlane is a college friend of Mary's, and Diana's grandchildren love the pancakes.

Marta's Iced Tea

from Mary's good friend Marta Johnson

16 cups water
7 (or more) tea bags, decaf if you desire
1 bunch of mint
3 lemons, halved (Meyer lemons are best)
1 cup sugar
1 small can frozen orange juice

Boil the water. When it starts to boil heavily, turn off the burner and add the tea bags, mint, lemons (you can squeeze them as you add them) and sugar. Let steep until the tea is as strong as you like. Wait until it cools and add the orange juice, stir and strain. Serve chilled or with plenty of ice.

This is very good, especially on a hot summer day! The Lonergans at Tahoe have used it for a grown-up drink called "The Adjidaumo" by adding vodka.

Eggs Dijon

submitted by Katherine Koelsch with Anne Halsted's permission

serves 4 (or 8 with one egg each)

1 teaspoon Dijon mustard
1/4 teaspoon salt
1 cup sour cream
1 tablespoon grated Gruyère cheese
1 tablespoon dry white wine
8 eggs buttered bread crumbs

Mix the mustard, salt, sour cream, grated cheese and the wine to make the sauce.

Preheat the oven to 350 degrees. Break the eggs into a greased shallow baking dish. (You could put two eggs into each of four ramekins.) Spoon the sauce over the eggs and sprinkle buttered bread crumbs over the top. Place the baking dish (or ramekins) in a pan of hot water in the oven for about 15 minutes or until the eggs are cooked the way you like.

This was a favorite of callers back in the good old days at 200 Francisco where Anne and Paulette (Yolo Taylor) served it often. It is also good with English muffins.

Goat Cheese, Artichoke and Smoked Ham Strada

from Bon Appétit, December 1997
adapted by Sisi Damner

serves 8 to 12

2 cups whole milk
1/4 cup olive oil
8 cups of 1-inch cubes of sourdough bread, crusts removed
1 1/2 cups whipping cream
5 large eggs
1 tablespoon chopped garlic
1 tablespoon salt (optional, since the ham is salty)
3/4 teaspoon black pepper
1/2 teaspoon nutmeg
12 ounces soft, fresh goat cheese, crumbled (about 3 cups)
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh thyme
1 1/2 teaspoons herbs de Provence
12 ounces smoked ham, chopped
three 6 1/2-ounce jars marinated artichoke hearts, drained and halved lengthwise
1 cup (packed) grated Fontina cheese
1 1/2 cups (packed) grated Parmesan cheese

Preheat the oven to 350 degrees. Butter a 13 by 9 by 2-inch glass baking dish.

Whisk milk and oil in a large bowl. Stir in the bread. Let it stand until the liquid is absorbed, about 10 minutes. Whisk the cream and next 5 ingredients in another large bowl. Add the goat cheese. Mix the herbs in a small bowl to blend.

Place half of the bread mixture in the prepared dish. Top with half of the ham, artichoke hearts, herbs and cheeses. Pour half of the cream mixture over the bread mixture. Repeat the layering once more, ending with the cream mixture. Bake the dish uncovered until firm in the center and brown around the edges, for about 1 hour. This dish can be made a day in advance.

This is a wonderful brunch dish. Our family has loved it on Christmas morning. You may accompany it with the Orange Spiced Salad with Dried Cranberries and Pecans.

Granola with Flaxseed

from the New York Times
adapted by Margie Ellis

makes 5 1/2 cups

2 cups old-fashioned oats
1 cup sweetened shredded coconut
3/4 cup sliced blanched almonds
1/4 cup vegetable oil
1/4 cup honey
1 tablespoon flaxseed oil
1/2 cup cranberries
1/2 cup golden raisins
1/4 cup sunflower seeds
1 tablespoon ground golden flaxseed

Preheat oven to 350 degrees.

Toss the oats, coconut and almonds together in a medium bowl. Whisk the vegetable oil and honey and stir into the oat mixture. Spread the oat mixture on a rimmed baking sheet. Bake, stirring and turning often, until golden brown, about 20 minutes. Let cool 10 minutes and then toss in the flaxseed oil. Let cool completely. Add the berries, raisins and seeds and ground flaxseed.

Can be stored in an airtight container for 10 days orin the freezer for two to three weeks.

I have made this many times, and the family loves this recipe. I keep the ground flaxseed in the freezer. If you double this recipe it may take a little longer in the oven. No need to be a slave to the ingredients. Think apricots and other goodies for a new twist — just keep the proportions the same.