Looking for something to serve for Easter next week? How about Caramel Apple Breakfast Pudding, a recipe from The Machine Shed’s cookbook, Now That’s Cookin’.
Caramel Apple Breakfast Pudding
Prep: 30 minutes Freeze: 3-24 hours
Cook: 40 minutes
¾ teaspoon ground cinnamon
½ cup packed brown sugar
2 tablespoons light-colored corn syrup
2 tablespoons margarine or butter
¼ cup pecan pieces
3 beaten eggs
1¼ cups milk
1 teaspoon vanilla
¼ teaspoon ground nutmeg
10- ½- inch thick slices Italian or French bread.
1. Peel, core, and slice apples (should have 2 cups). In a small saucepan combine apple slices and ¼ cup water. Bring to boiling; reduce heat. Cook, covered, over medium-low heat for 5-7 minutes or until apples are tender, stirring occasionally. Drain in a colander. Transfer apples to a small bowl. Gently stir cinnamon into cooked apples. Set aside.
2. In the same small saucepan combine brown sugar, light-colored corn syrup, and margarine or butter. Cook and stir over medium heat until mixture just comes to a boil. Remove from heart. Pour mixture into a 2-qart square baking dish. Sprinkle pecans over all.
3. In a medium mixing bowl combine the eggs, milk, vanilla, and nutmeg. Arrange a layer of half the bread slices in the baking dish atop the caramel mixture, trimming bread to fit. Spoon cooked apples evenly over bread layer. Arrange remaining bread slices on top. Carefully pour the egg mixture over bread, pressing the bread down gently to moisten the slices completely. Cover with plastic wrap and refrigerate 3-24 hours.
4. At serving time, uncover and bake in a 325ºF. Oven for 40 to 45 minutes or until a knife comes out clean. Remove from oven; run a knife around edge to loosen. Let stand for 15 minutes. Carefully invert pudding onto a platter. (Spoon any remaining caramel mixture in dish over pudding.) Cut into triangles. Serve warm or cool. Makes 8 servings.
The Machine Shed gift shop sells a variety of teas from The Republic of Tea, they are perfect for the home, office, or to give as a gift.
Learn more about the benefits of drinking tea by following this link: http://the.republicoftea.com/library/tea-and-health/health-benefits-of-tea/
The weather might not be too warm yet, but now that’s it’s Spring I know many of us are thinking about eating fresh and healthy meals. A great go to dinner meal is lettuce wraps. The best part about lettuce wraps is you can customize them to you or your families preferences. Have a vegetarian in the family? Substitute chicken for portabella mushrooms.
Here are some basic ingredients, but mix and match to your liking!
chicken breast, seasoned with salt and pepper, cooked (try it skewered for faster cooking, and cool presentation!)
lettuce (you can use bibb, romaine, iceberg, or any large leaf lettuce)
veggies, sliced (we used red peppers, carrots, cucumber, corn, and radishes)
dipping sauce (we mixed honey, soy sauce and red pepper flakes..yum!)
seasonal Spring beer (optional, of course, but it pairs deliciously!)
The combinations are endless, what is your favorite lettuce wrap ingredient?
Our four Bacon T-Shirt finalists have been announced! Vote now for the design you think should be on a Machine Shed T-Shirt. Follow this link to vote: http://ow.ly/vpbP6
Machine Shed’s official recipe for Iron Skillet Cornbread. Follow this link to get the recipe!
What do you serve your cornbread with? We find it pairs best with any bean or veggie soup, chili, BBQ, or just on its own with butter or honey.
Looking for a fun way to prank your kids this April Fool’s Day? We found a funny list of ideas on Buzzfeed. Click here to check them out for yourself!
We would love to hear about your April Fools Pranks, did you trick anyone this year?
Happy St. Patrick’s Day!
Chef John from the Rockford Machine Shed shares Reuben Soup, a unique twist on a reuben and a soup that he enjoys making instead of the traditional meal.
The soup is a great way to use corned beef leftovers.
Download the recipe card below the post.