Bread Pudding

-8 slices of bread
-1/3 + 1/6 cup of raisins
-5 eggs
-1 cup of sugar
-2 tablespoon of vanilla extract
-2 teaspoon nutmeg
-1L of milk

Bake for an hour at 350F

Homemade buns

Tea biscuits

4 cups flour

2tsp salt

8 tsp baking powder

1/2 cup sugar

1 cup shortening

2 cups milk

Make mixture wet.  Add more milk if needed.

425 degrees for 12 minutes

She suggested I make half the recipe.

spaghetti

Make and fry your meat balls with salt and pepper

In a pot put
1 bottle of prego spaghetti sauce (original or green pepper with mushrooms etc)
1   19 oz can of tomato paste (I like the Hunt brand)
1    Large can of tomato sauce(hunt, or Heinz brand 
1    Large can of alymers diced tomatoes
2    Cans of sliced mushrooms with juice
1     Onion quartered and thinly sliced
1/2 bunch if celery (take each stock and slice it length wise and the slice it)
1/2 green pepper if it is big  (cut lengthwise and slice)
Shake in some garlic powder (about teaspoon)
Shake in some cayenne pepper (about 1/4 teaspoon - this makes it spicy)
Add your meatballs.  Stir
Cover and stir every 20 minutes on low heat for at least three hours
Do not let it boil, just simmer slowly 

Banana Bread

4 tablespoons shortening
1 cup sugar
1 egg
3 bananas (mashed)
1 1/2 cup flour
1/2 teaspoon salt
1 teaspoon baking soda

350 degrees for about 45 minutes to one hour

Garlic Butter Steak

Ingredients

for 2 servings

• 1 ribeye steak, 2 inch, 5 cm thick, preferably USDA Prime
• salt, to taste
• pepper, to taste
• 3 tablespoons canola oil
• 3 tablespoons butter
• 3 cloves garlic, peeled and smashed
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme

Preparation

1. Preheat oven to 200°F (95°C).
2. Generously season all sides of the steak with salt and pepper.
3. Transfer to a wire rack on top of a baking sheet, then bake for about 45 minutes to an hour until the internal temperature reads about 125°F (51° C) for medium-rare. Adjust the bake time based on if you like your steak more rare or more well-done (you monster).
4. Heat the canola oil in a pan over high heat until smoking. Do not use olive oil, as its smoke point is significantly lower than that of canola oil and will smoke before reaching the desired cooking temperature.
5. Sear the steak for 30 seconds on the first side, then flip.
6. Add the butter, garlic, rosemary, and thyme and swirl around the pan.
7. Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon.
8. Baste for about 30 seconds, then flip and baste the other side for about 15 seconds.
9. Turn the steak on its side and cook to render off any excess fat.
10. Rest the steak on a cutting board or wire rack for about 10 minutes. Slicing the steak before the resting period has finished will result in a lot of the juices leaking out, which may not be desirable.
11. Slice the steak into ½ -inch (1 ½ cm) strips, then fan out the slices and serve.
12. Enjoy!

MORE LIKE THIS

Low-CarbComfort FoodGluten-FreeAmericanDate NightWeeknightDinner

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CHOCOLATE CHIP BANANA COOKIES

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tbsp corn starch
• 1 tsp salt
• ½ cup unsalted butter, softened
• 2 ripe bananas, peeled
• 1 cup brown sugar
• ¼ cup granulated sugar
• 2 tsp vanilla extract
• 1½ cups semi-sweet chocolate chips

Instructions

1. Whisk together the flour, baking soda, corn starch, and salt in a medium bowl and set aside.
2. Cream butter, bananas, and sugars together until light and fluffy. Beat in vanilla extract until combined.
3. Stir in the flour mixture just until combined. Stir in chocolate chips.
4. Refrigerate dough for 30 minutes.
5. Preheat oven to 375F. Line two cookie sheets with parchment paper or lightly spray with cooking spray.
6. Use a cookie scoop to scoop out cookie dough onto prepared cookie sheets.
7. Bake cookies for 9-10 minutes or just until they start to turn light, golden brown on top.
8. Let cookies cool completely on cookie sheets.

Scalloped Potatoes

Ingredients

for 2 servings

• 1 tablespoon butter
• 2 cloves garlic
• 1 tablespoon flour
• 1 cup (240 mL) milk
• 1 teaspoon salt
• ½ teaspoon pepper
• 3 yukon potatoes, peeled
• 2 tablespoons grated parmesan cheese
• fresh parsley, chopped, for garnish

Preparation

1. Preheat oven to 350°F (180°C).
2. In a small pot, melt the butter and fry the garlic until it’s just starting to brown. Add the flour, salt and pepper. whisk until there are no lumps.
3. Slowly drizzle in the milk while constantly whisking to make sure the mixture is smooth.
4. Bring to a boil, then remove from heat.
5. Slice the potatoes into about ⅛-inch (3 mm) thick slices, then fan them out in a small baking dish.
6. Pour the sauce on top of the potatoes, then sprinkle with parmesan.
7. Bake for about 1 hour, until the top is bubbly and golden brown.
8. Sprinkle chopped parsley on top, then serve.
9. Enjoy!