- 4 oz. mascarpone cheese OR cream cheese, room temperature
- 4 EGGS
- 2/3 cup milk
- 1/3 cup orange juice
- 1/4 cup maple-flavored pancake syrup
- 1/2 tsp. freshly grated orange peel
- 3 cups bread cubes (1 inch) (about 4 slices)
- HEAT oven to 350°F. WHISK cheese in medium bowl until smooth. ADD eggs, 1 at a time, whisking after each addition until smooth. STIR IN milk, orange juice, syrup and orange peel until smooth and blended.
- DIVIDE bread among four greased 10-ounce ramekins or custard cups. SLOWLY POUR a generous 1/2 cup egg mixture over bread in each cup; press bread into egg mixture. PLACE cups in baking pan.
- BAKE in center of 350°F oven until custards are puffed and knife inserted near centers comes out clean, about 30 minutes.
Yeilds 4 mini casseroles.
Recipe courtesy of http://www.incredibleegg.org/
- 3/4 POUND BARBECUED PORK, CHOPPED
- 2 STICKS BUTTER
- 2 1/2 CUPS FLOUR
- 1/2 TEASPOON SALT
- 1/2 CUP COLD WATER
- 1/2 CUP WHITE VINEGAR
- 1/2 CUP COLA
- 1/2 CUP KETCHUP
- 2 TABLESPOONS BROWN SUGAR
- 2 TEASPOONS WORCESTERSHIRE SAUCE
- 1 TEASPOON MOLASSES
- 1/2 TEASPOON PAPRIKA
- 1/2 TEASPOON SALT
- 1/4 TEASPOON BLACK PEPPER
- 1/4 TEASPOON HOT PEPPER SAUCE
- Cut butter into 1/2 inch cubes; refrigerate. In small mixing bowl combine flour and salt. Add in cold butter until mixture resembles coarse bread crumbs. Slowly add water, mixing continuously, until a dough ball is formed. Seal dough ball in cling wrap; place in refrigerator overnight.
- Sprinkle countertop generously with flour. On floured area, roll out dough to a thickness of 1/8-inch. Cut dough into five-inch diameter circles. Immediately peel, lift and flip dough circles, making sure they don’t stick. Yield should be eight pie shells.
- In small sauce pan, combine soaking sauce ingredients. Bring sauce to a light boil; reduce heat and simmer for 20 minutes. Remove sauce from heat and set aside.
- Preheat grill using Kingsford charcoal, until internal temperature reaches 400°F.
- Combine chopped pork and 1/2 cup of soaking sauce in medium bowl. Spread three tablespoons of sauced pork onto one-half of each dough circle, making sure outer edge of the shell is uncovered. Lightly moisten edges of dough with water. Fold dough in half creating a half-moon with filling. Gently press pie edges together and crimp with a fork.
- Prep the charcoal grill grate with a grill brush and a light coat of oil. Transfer pies to the grill and cook at 400 degrees Fahrenheit over direct heat for two to three minutes on each side, or until dough turns a crispy golden brown. Remove from grill and serve with remaining soaking sauce and coleslaw.
Get more great pork recipes from porkbeinspired.com
Sweeten up your Valentine’s Day breakfast
with this festive twist on a traditional muffin!
Recipe and photo courtesy of therecipecritic.com
Looking for a new carrier for your homemade (or store bought) cakes and cupcakes? Well, we’ve found the perfect product for you! As one of our newest additions to The Machine Shed Gift Shop, CakeBox reusable wooden cake and cupcake carrier is a must-have for everyone. Whether you’re driving, biking, taking the bus or even just walking, CakeBox will keep your precious cakes safe and intact. Accommodates most 10″ cake plates and Handcrafted in the USA!
Buy yours today at The Machine Shed Gift Shop or WIN one by commenting on this post what you would use your CakeBox for! Winner will be chosen Tuesday, February 2nd.
At the Machine Shed we may be known for our beef and pork dishes, but we still love seafood – especially our fish fry every Friday night! We wanted to share one of our fish recipes with you. Click here for our Baked Walleye Recipe. Don’t forget to review the recipe after making it on www.machineshed.com/shed-recipes/.
With the lingering winter weather what is better than a heaping bowl of homemade chowder? In true Machine Shed fashion we gave the traditional chowder recipe a twist by adding pork! Try our Cheddar Ham Chowder Recipe here!
Healthy lunch options can get pretty boring and new ideas are often hard to think of, spice up your lunch hour with this pulled pork salad!
- 8 oz. cooked pulled pork (warm or room temperature)
- 3 Tbs. rice vinegar
- 1½ Tbs. canola oil, or other neutral-flavored oil
- 2 Tbs. brown sugar, light
- 1 tsp. ground ginger
- 1⁄8 tsp. ground allspice
- Salt and pepper
- 5 oz. mixed salad greens (10 cups lightly packed)
- 1 large peach, pitted and thinly sliced
- ½ cup red onion, halved and thinly sliced
- ½ cup fresh cilantro, coarsely chopped
- 2 Tbs. almonds, sliced and toasted
- In a small bowl, whisk together the vinegar, oil, brown sugar, ginger, and allspice. Season with salt and pepper and set aside.
- In a large mixing bowl, combine the greens, peach, onion, and cilantro. Add some of the dressing and toss. Arrange the salad on a platter or plates and top with the pork. Drizzle some of the remaining dressing over the pork, top with the almonds, and serve.
Recipe Courtesy of The Iowa Food & Family Project.
- 2 1/2 to 3 lbs boneless beef chuck roast
- 2 tbsp cooking oil
- 1/2 cup beef broth
- 1 large onion, quartered
- 1 tbsp Worcestershire sauce
- Preheat oven to 325 degrees
- Trim fat from roast
- In a 4 to 6 quart Dutch oven, brown roast on all sides in oil. Drain off fat and add onion into pan. Stir together broth and Worcestershire sauce then pour over roast. Bring to a boil.
- Cover and bake in the oven for 2 to 3 hours, until meat is very tender.
- Remove from oven, let cool, enjoy!
The perfect appetizer for a New Year’s Eve party or any gathering!
Cindy is the amazing baker at the Rockford Machine Shed! Not only is she great at making our famous cinnamon rolls and other baked goods, she has some yummy recipes of her own. Cindy wanted to share one of her favorites with you. Don’t have time to make your own holiday pie from scratch? Order yours from us!
Holiday Cream Pie Recipe:
- 8 egg whites
- 1/2 tsp salt
- 1/4 tsp vanilla
- 1 1/4 cups sugar
- 12 Ritz crackers, crushed
- 12 oz cream cheese
- 2/3 cup powdered sugar
- 6 oz whipped topping
- 1 cup pineapple, crushed & drained
- 1/8 cup pecan pieces
- Preheat oven to 350 degrees
- Whip egg white until stiff
- Combine salt, vanilla, sugar (gradually), and Ritz crackers
- Work mixture into pie tin, bake for 30 minutes then let cool completely
- Combine cream cheese and powdered sugar
- Layer pineapple, whipped topping, and pecan pieces
***Tip: add 1/2 tsp of red food coloring to the filling for some holiday flair