Carol’s Comfort Foods

Yield: 8-10 Servings

INGREDIENTS

3 tablespoons unsalted butter

1 small sweet onion, finely chopped

4 cups frozen hash brown potatoes

8 cups French bread cubed, with crusts removed

1 lb bulk sausage, mild or hot (depending on your taste)

2 cups grated Swiss cheese 

2 cups grated Romano cheese

2 ¼ cups half and half

8 large eggs

1 teaspoon salt

Freshly grated black pepper, to taste

¼ teaspoon freshly grated nutmeg

2 tablespoons Dijon mustard

PREPARATION

Butter a 13×9x2 baking dish.  Melt the butter in a large skillet and sauté onion until soft and translucent, about 5 minutes.  Add the hash browns and sauté until soft, for about 5 minutes (breaking apart, as they soften).  Place the bread cubes in the bottom of the baking pan and then spread the onion and potato mixture on top of the bread crumbs.  Using the same sauté pan, fry the sausage and break it into small pieces as it cooks.  When the sausage is cooked, remove from pan with a slotted spoon and distribute it evenly over the onion potato mixture.  Sprinkle the cheese over the sausage mixture. 

In a large mixing bowl, add the eggs, half and half, salt, pepper, nutmeg and Dijon mustard and whisk until well combined.  Pour egg mixture over the cheese.  Cover with plastic wrap and refrigerate overnight or at least 8 hours.

Remove the casserole from the refrigerator 30 minutes before baking.  Preheat oven to 350 degrees F.  Bake the casserole uncovered for approximately 45-50 minutes until puffed and golden brown.

Adapted:  Paula Deen – Paula Deen Celebrates - 2006

The buttermilk in the batter really makes the waffles light and tender.

INGREDIENTS

2 cups all-purpose flour

3 tablespoons granulated sugar

1 ½ teaspoon baking powder

½ teaspoon salt

2 cups buttermilk

9 tablespoons butter, melted and divided

Pure maple syrup or another favorite syrup

PREPARATION

Preheat oven to 300 degrees F

Whisk flour, sugar, baking powder and salt in a medium bowl and blend.  Whisk in the buttermilk and then add in 6 tablespoons of the melted butter.  Heat the waffle iron according to the manufacturer’s instructions.  Brush the waffle iron grids lightly on both sides with some of the melted butter.  Pour ½ cup or more (depending on the size of the waffle iron grids) over each grid.  Close the waffle iron and cook until the waffles are crisp and golden brown on both sides.  Transfer the waffles to rack set over baking sheet and keep warm in the oven.  Repeat cooking the remaining batter, brushing the grids with the melted butter between batches, as needed.

Place waffles on plates and serve with whipped butter and warm maple syrup or another favorite syrup.   

Yield:  6 Servings

INGREDIENTS

8 (1 inch thick bread) – stale or fresh white loaf bread, crusts removed, cubed

1 (8 ounce) package cream cheese, cut into cubes

1 large Golden Delicious apple, peeled, cored and finely diced

6 large eggs

1 cup half and half or whole milk

1 ½ teaspoons ground cinnamon

2 teaspoons pure vanilla extract

3 tablespoons confectioner’s sugar

Pure maple syrup, heated for drizzling

PREPARATION

Cover the bottom of a large soufflé dish or deep cake pan with half of the bread crumbs.  Scatter cream cheese cubes evenly over bread.  Sprinkle the apples over the cream cheese.  Cover with remaining bread cubes.,

In bowl, beat the eggs, milk, cinnamon and vanilla extract until well blended.  Pour this mixture over the bread and let refrigerate for several hours or overnight.

Preheat oven to 375 degrees F

Bake the casserole until the eggs are set, the apples are tender and the top is lightly browned approximately 35-45 minutes.  Remove from oven and let cool slightly for the custard to set.  Serve with warm maple syrup and dust with confectioner’s sugar.

 Yield: 8

INGREDIENTS

2 cups all-purpose flour

1 teaspoon salt

1 tablespoon baking powder

2 teaspoons granulated sugar

4 tablespoons cold unsalted butter

1-1/2 cup coarsely grated cheddar cheese

1/3 cup finely chopped green onions, green tops

¾ cup heavy cream + 2 tablespoons for brushing the top

PREPARATION

Preheat oven to 425 degrees F.  Line a baking sheet with parchment paper.  Whisk together the flour, salt, baking powder and granulated sugar.  Work the butter into the flour mixture until it is crumbly.   Mix in the cheese and green onions.  Add ¾ cup cream to the flour mixture and work into until the dough comes together.  Place dough on a floured surface and pat into a 7-inch disk, approximately ¾ inch thick.  Cut into 8 wedges and separating the wedges from each other a bit.  Brush the scones with the remaining 2 tablespoons of cream.  Bake the scones for 22-24 minutes, or until golden brown.  Remove from oven and let cool on the baking sheet.  Serve warm or at room temperature. 

Adapted: King Arthur Flour 

Yield:  12 muffins

INGREDIENTS

Muffins

1-½ cups all-purpose flour

¾ cup granulated sugar

½ teaspoon sea salt

2 teaspoons baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk or buttermilk

2 cups fresh blueberries

Topping

½ cup white sugar

1/3 cup all-purpose flour

¼ cup unsalted butter, cubed

1 ½ teaspoon ground cinnamon

½ teaspoon pumpkin pie spice

PREPARATION

Preheat oven to 400 degrees F.  Grease muffin tins or line with muffin liners.

Combine 1 ½ cups flour, ¾ cup sugar, salt and baking powder in a large mixing bowl.  Place vegetable oil, milk and egg in a bowl and mix well until the egg is combined.  Add this to the flour mixture and stir well.  Gently fold in the blueberries.  Fill the muffins cups about ¾ full.

Crumb Topping

Using a fork, mix together the sugar, flour, butter, cinnamon and pumpkin pie spice until the topping is nice and crumbly.  Sprinkle over the muffins before baking. 

Bake muffins for approximately 20-25 minutes or until a toothpick inserted in the middle of the muffin comes out clean.  Remove from oven and let cool slightly.  Enjoy!

Yield:  4 Servings

INGREDIENTS

4 English muffins, halved and toasted

16 slices of Canadian bacon, heated and lightly browned

8 eggs poached

Hollandaise Sauce

5 egg yolks*

1 lemon, juiced

2 tablespoons water

Salt

Pinch of cayenne pepper

1 lb hot melted butter

PREPARATION

Hollandaise Sauce:  Combine the egg yolks, lemon juice, water, salt and cayenne pepper into the blender.  Blend until light and fluffy, about 1 minute.  With blender going, slowly drizzle the butter into the egg yolk mixture in a slow, thin stream.  Blend well and adjust for salt and lemon.  Keep the sauce warm while you prepare the eggs in a bowl of warm water.

Poached Eggs:  In a skillet, bring water to a slight shimmer, add 1 tablespoon vinegar and stir.  Break eggs into a cup and gently slide them into the simmering water.  Cook for approximately 3-5 minutes until the egg is set.  Remove from pan with a slotted spoon.

Assembly:  Top each muffin half with 2 slices of Canadian bacon and 1 poached egg.  Spoon the hollandaise sauce on each of the poached eggs.

*RAW EGG WARNING

Raw egg is not recommended for infants, the elderly, pregnant women and people with weakened immune systems.  To avoid the risk of salmonella or other food-borne illness, you can use pasteurized egg yolk instead.

Yield: 4 servings

INGREDIENTS

4 slices of country bread

4 eggs

4 tablespoons butter, unsalted

Salt and freshly ground pepper, to taste

PREPARATION

Melt 4 tablespoons of butter into a large skillet.  Cut a hole in the center of each slice of bread, approximately 1 ½ - 2 inches in diameter (use a round cookie or biscuit cutter).  Place bread slices in skillet and then crack egg into each bread slice.  Sprinkle with salt and pepper and cook the egg and bread until the egg yolk is set or softer, if desired.

Yield: 4 Servings

INGREDIENTS

1 cup half-and-half

3 large eggs

2 tablespoons honey, warmed in microwave for 20 seconds

¼ teaspoon salt

8 (1/2-inch) slices of day old or stale country loaf bread or brioche

4 tablespoons butter

PREPARATION

In a medium sized mixing bowl, whisk together the half-and-half, eggs, honey and salt. This can be prepared the night before and refrigerated. When ready to make the French toast, pour custard mixture into a pie plate and set aside. Preheat the oven to 375 degrees F. Dip slices of bread into the mixture, allow it to soak for 30 seconds on each side and then remove from custard mixture. Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time in the pan and cook until golden brown, approximately 2-3 minutes on each side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with pure maple syrup, whipped cream or fruit.

INGREDIENTS

4 large eggs – gently whisked

½ cup ricotta cheese or softened cream cheese

2 tablespoons flat leaf parsley - medium chopped

1 tablespoon butter

Salt and grated black pepper to taste

PREPARATION

In a small bowl, add 4 eggs and whisk. Add ½ cup ricotta or softened cream cheese and gently whisk so the cheese is distributed throughout the eggs. It’s okay if it’s a bit lumpy. In a small saute pan, melt 1 tablespoon butter and then add the egg mixture. Slowly scramble the eggs to the consistency that you prefer. Once eggs are cooked, remove from pan and place on top of a toasted and buttered slice of thick Italian or French bread. Sprinkle with additional chopped parsley and season with salt and pepper. You can vary this recipe by adding in finely chopped ham, crisp bacon bits or cooked breakfast sausage while scrambling the eggs.

Makes 16 large cinnamon rolls

INGREDIENTS

Dough

1 teaspoon plus ½ cup granulated sugar

¼ cup warm water

2 – (1/4 ounce) packages of dry yeast

2 cups buttermilk

½ cup softened unsalted butter

2 teaspoons pure vanilla extract

2/3 cup instant potato flakes

1 teaspoon salt

½ teaspoon baking soda

1 cup cake flour

4-5 cups unbleached all purpose flour

Filling

½ cup (1 stick) unsalted butter, softened

2 cups packed brown sugar

2 tablespoons ground cinnamon

Frosting

½ cup (1 stick), unsalted butter, softened

4 ounces cream cheese, room temperature

2 ½ cups powdered sugar

1 teaspoon pure vanilla extract

1-2 tablespoons milk, as needed

PREPARATION

To Make the Dough: In a large bowl, dissolve 1 teaspoon sugar in warm water and stir in the yeast. Let stand 10 minutes or until foamy. In a saucepan, heat buttermilk and butter until just warm, stirring to combine. Add ½ cup sugar, buttermilk mixture and stir to combine. In a bowl, combine potato flakes, salt, baking soda and cake flour. Add to liquid mixture and stir to combine. Stir in all purpose flour, a cup at a time, until a soft dough forms. Turn dough out on lightly floured surface and knead for 5 minutes (or you can use electric mixer with dough hook attachment), adding more flour as needed to make a soft but not overly sticky dough. Transfer dough to a lightly greased bowl, cover with plastic wrap and a dish towel and let rise until double in volume (usually 2-2 ½ hours). When dough has risen, punch down and let rest, covered for 10 minutes.

To make the Filling: In a bowl, combine butter, brown sugar and cinnamon.

Rolling out the Dough: On a large, lightly floured surface, roll out the dough to large rectangle about 20 by 26 inches. Dough should be about ¼ inch thick. Thinly spread the filling over the dough, leaving ½ inch border free from filling. Roll up tightly, beginning with long side. Using a sharp knife, cut into 16 slices (to get even slices, cut the roll in half and then repeatedly halve the halves to make 16 rolls). In a greased 12×17 inch jellyroll pan, place rolls cut side down, making four rows of four rolls each. Press on rolls to flatten slightly to 1 inch thick. Do not crowd the rolls; they need room to expand during rising and baking. Cover in plastic and let rise until almost double in size. When rolls are ready, preheat oven to 350 degrees F. Bake for 20-25 minutes, turning the pan back to front halfway through the baking time. They should be light golden brown. Let rolls cool slightly while making the frosting.

To make the Frosting: With an electric mixer, combine butter and cream cheese until smooth. Add powdered sugar and vanilla. Beat until creamy, adding milk, if necessary to thin to spreadable consistency. Frost rolls while still warm.

Source: Nadia Murray – Atlanta Journal Constitution – September 11, 2003

Serves 8-12

INGREDIENTS

Cake

1 cup butter (2 sticks)

1 cup granulated sugar

2 eggs

1 teaspoon pure vanilla extract

2 cups sifted flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 cup sour cream

Filling

½ cup brown sugar

¼ cup granulated sugar

1 teaspoon cinnamon

1 cup chopped walnuts

PREPARATION

Preheat oven to 350 degrees F

Grease and flour a 9×12x2 baking pan and set aside. Cream the butter and sugar until light. Add eggs and vanilla extract and beat well. Alternate, adding flour mixture and sour cream in thirds to the batter, ending with the flour. Spread half of the batter into baking pan. Mix filling ingredients together and sprinkle half over the batter. Carefully spread remaining batter over filling mixture and sprinkle with the remaining topping. Bake for 30-35 minutes, or until golden brown on top and an inserted toothpick comes out clean. Don’t over bake otherwise the coffeecake will be dry. Enjoy while warm with a cup of coffee!

Makes 4 dozen fritters

INGREDIENTS

1 ½ cup all purpose flour

¼ teaspoon salt

2 teaspoons baking powder

3 tablespoons granulated sugar

1 teaspoon cinnamon

1 egg

¾ cup milk

1 teaspoon pure vanilla extract

3 medium firm apples, such as Golden Delicious or Granny Smith

3 teaspoons fresh lemon juice

Vegetable oil for frying

Confectioner’s sugar and warm maple syrup

PREPARATION

Sift together flour, salt, baking powder, cinnamon and sugar. In a large mixer bowl, beat the egg lightly. Add the milk and vanilla and blend. Peel and core the apples, chop finely (can use food processor) and toss with lemon juice. Add the dry ingredients gradually to the milk mixture, then fold in apples. Heat oil in a skillet to 365 degrees F. There should be about ¼ inch of oil. Drop the batter by heaping teaspoonful into the skillet, patting each fritter down a bit. Fry until golden brown on one side and then turn and brown the other side, should take about 3 minutes. Drain on paper towels, then transfer to a platter and keep warm in the oven until the remaining fritters are fried. Sprinkle with confectioner’s sugar and serve with warm maple syrup.

Source: Marcia Adams – Heartland - 1991

INGREDIENTS

Yields: 24 muffins

4 eggs

2 cups granulated sugar

1 cup vegetable oil

1 teaspoon pure vanilla extract

4 cups all purpose flour

1 teaspoon salt

1 teaspoon baking soda

2 teaspoons baking powder

2 cups sour cream (16 ounces)

2 cups fresh blueberries

PREPARATION

Preheat oven to 400 degrees F

Using an electric mixer beat eggs. Gradually add in sugar and mix thoroughly. Slowly add vegetable oil and vanilla extract. Combine dry ingredients and then slowly add them to the egg mixture; alternating with the sour cream. Gently fold in the blueberries. Spoon the batter into greased muffin tins or muffin tins with liners, filling about ½ to ¾ full. Bake at 400 degrees F for approximately 20 minutes. Remove from oven and allow muffins to cool for about 10 minutes. Remove from muffin tin to a wire rack to finish cooling.

Sourdough Biscuits
1 1/2 cups sourdough starter
2 cups flour
1 tablespoon of sugar
3/4 tablespoon of baking powder
3/4 teaspoon of salt
1/2 -1 cup water

Mix all together adding water as needed.
You want a slightly stick dough to turn out onto a clean floured surface.
Pat dough into a 1/2 inch thick circle, flip and cut into rounds or squares
for your biscuits. Allow dough to rest for 15 minutes, then place into an preheated 400 degree oven.
Bake until browned 10-15 minutes. For these I cut squares.

PS- Guess what is missing? FAT

This biscuits are essentially fat free and they taste awesome. With honey or jam.. Yummy.

GERMAN APPLE PANCAKE

INGREDIENTS

2 large eggs

2/3 cup half and half

½ cup flour

4 tablespoons melted butter

4 tablespoons granulated sugar

¾ teaspoon cinnamon

1 large golden delicious apple – peeled and thin sliced

1 teaspoon powdered sugar

Pinch of salt

PREPARATION

Preheat oven to 400 degrees F

Combine eggs, half and half, flour, 2 tablespoons melted butter, 1 tablespoon sugar, ¼ teaspoon cinnamon and a pinch of salt. Blend until smooth.

Brush remaining 2 tablespoons of melted butter over bottom and sides of 10 inch cast-iron skillet. Add apples, sprinkle remaining 3 tablespoons of sugar and ½ teaspoon cinnamon over apples. Cook over medium heat, stirring occasionally until apples are just tender – about 6 months.

Once apples are tender, pour batter over apple mixture and bake in 400 degree oven for about 15 minutes or until puffed and golden brown on top. Remove the skillet from the oven, cut around pancake and invert onto a platter. Sift powdered sugar over the top of pancake. Cut into wedges and serve with butter, maple syrup and additional powdered sugar.

This is a wonderful sweet bread recipe that is included in Rose Levy Beranbaum’s book, The Bread Bible published in 2003. The recipe is a bit complex, but the outcome is well worth the effort. The bread is firm, but moist and the crumble topping is a perfect combination of cinnamon, sugar and walnuts.

INGREDIENTS

Crumble Topping

¼ cup brown sugar

1 ½ tablespoon granulated sugar

¾ cup walnuts

1 teaspoon cinnamon

¼ cup, plus 2 tablespoons cake flour

3 tablespoons butter, melted

¼ teaspoon pure vanilla extract

1 tart apple, such as Granny Smith

2 tablespoons lemon juice

Cake Batter

1 egg

2 large egg yolks

1/8 cup sour cream

1 teaspoon pure vanilla extract

1½ cup cake flour

¾ cup granulated sugar

¼ teaspoon baking powder

3/8 teaspoon baking soda

scant ¼ teaspoon salt

9 tablespoons of softened butter

¼ cup plus, 1/8 cup sour cream

PREPARATION

Grease the bottom of a 9 inch by 5 inch loaf pan and then line the bottom with parchment paper and spray with Baker’s Joy or grease and flour the whole pan. (If using non-stick pan and Baker’s Joy, no parchment is needed).

Preheat oven to 350 degrees F, thirty minutes before baking and place a rack in the middle level of the oven.

In a food processor fitted with a metal blade, pulse brown sugar, granulated sugar, walnuts and cinnamon until the nuts are coarsely chopped. Reserve ½ cup for the filling. To the remainder, add ¼ cup, plus 2 tablespoons cake flour, 3 tablespoons butter (melted) and ¼ teaspoon pure vanilla extract. Pulse briefly, just until the butter is absorbed. Empty the mixture into a bowl and refrigerate for about 20 minutes to firm up, then use your fingertips to form a coarse, crumbly mixture for the topping.

Peel and core a tart apple and cut into ¼ inch slices, toss with 2 teaspoons lemon juice and set aside. In a medium bowl, lightly combine 1 large egg, 2 large egg yolks, 1/8 cup sour cream and 1 teaspoon vanilla.

In a mixer bowl, combine 1 ½ cups sifted cake flour, ¾ cup granulated sugar, ¼ teaspoon baking powder, 3/8 teaspoon baking soda and scant ¼ teaspoon salt and mix on low speed for 30 seconds to blend. Add 9 tablespoons of softened butter and another ¼ cup, plus 1/8 cup sour cream and mix until the dry ingredients are moistened. Increase the speed to medium if using a stand mixer or high speed if using a hand-held mixer and beat for 1 minute to aerate and develop the structure. Scrape down the sides of the bowl. Gradually, add the egg mixture in two batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.

Scrape about 2/3 of the batter into the prepared pan. Smooth the surface. Sprinkle with the reserved ½ cup crumb mixture and top with the apple slices, arranging them in two rows of overlapping slices. Drop the remaining batter in large blobs over the fruit and spread it evenly. Sprinkle with the crumb topping.

Bake for 50-60 minutes or until a wooden toothpick inserted in the center comes out clean and the bread springs back when pressed lightly in the center (an instant thermometer inserted in the center will read about 200 degrees). Loosely tent loaf pan with buttered foil after 45 minutes to prevent overbrowning.

Remove the bread from the oven and set it on a wire rack to cool for 10 minutes. Place a folded kitchen towel on top of flat plate and cover it with plastic wrap. Oil the plastic wrap. Loosen the sides of the bread with a small, metal spatula and invert it onto the plate. Grease a wire rack and reinvert the bread onto it, so that it is right side up. Cool completely about 1 ½ hours, before wrapping airtight.

APPLE COFFEE CAKE

The apples and sour cream in this coffeecake make it an exceptionally moist and delicious cake. Perfect with that cup of coffee in the morning!

INGREDIENTS

Crumble Topping

½ cup walnuts

¼ cup dark brown sugar

2 tablespoons unsalted butter

1 teaspoon cinnamon

Coffee Cake Batter

2 cups flour

1 teaspoon baking soda

½ teaspoon salt

1 cup granulated sugar

2 eggs

1 teaspoon pure vanilla extract

½ cup unsalted butter

1 cup sour cream

1 ¼ cup diced apples

PREPARATION

Preheat oven to 350 degree F

In a food processor bowl, using a steel blade, add the walnuts, dark brown sugar, unsalted butter and cinnamon. Process, using the pulse setting, until the walnuts are finely chopped and the crumble is the consistency of cornmeal. Set aside.

Using an electric mixer, cream the butter and sugar together until it is light and fluffy. Add the vanilla extract and then add in the eggs one at a time, mixing well in between. Into the coffeecake batter, alternate adding the dry ingredients with one cup of sour cream, mixing thoroughly. Finally, gently fold in the diced apples into the batter.

Pour the coffeecake batter into a greased 9×2x13 baking pan. Sprinkle top of coffeecake with the crumble topping and bake for approximately 40 minutes or until a toothpick inserted in the center of the coffeecake comes out clean.

SCRAMBLED EGGS WITH GREEN ONIONS, HAM AND CREAM CHEESE

Serves 4

INGREDIENTS

6 eggs – slightly beaten

½ cup finely chopped ham

3 oz cream cheese – softened

3 green onions – finely chopped

PREPARATION

Melt 2 T of butter into a saute pan and add the finely chopped ham and green onions. Saute until green onions are slightly softened. Add eggs and gently scramble. As the eggs cook, add the softened cream cheese and blend into the scrambled egg mixture.

Serve with hash brown potatoes and toast.

BUTTERMILK – SOUR CREAM PANCAKES

These are the best pancakes I’ve ever made. They are moist and airy, with the buttermilk contributing to the light texture and tangy flavor.

Makes 15-20 pancakes

INGREDIENTS

2 ½ cups all purpose flour

¼ cup powdered sugar

2 tsp baking powder

2 tsp baking soda

1 tsp salt

2 cups buttermilk

2 cups sour cream

2 large eggs

4 tsp pure vanilla extract

3 T unsalted butter – melted

PREPARATION

Whisk all the dry ingredients together in a large bowl. In another bowl, whisk buttermilk, eggs, sour cream, vanilla and melted butter.  Combine the dry ingredients with the buttermilk mixture.  Don’t worry about small lumps in the batter.

Melt some butter on griddle and heat until drops of water bounce off the surface. Pour pancake batter by 1/3 cupfuls onto the griddle, spacing them about 2 inches apart. Cook until bubbles break the surface of the pancakes, about 3 minutes. Turn pancakes over and cook until bottoms are golden, approximately 3 minutes. Transfer to plate or warming oven. Repeat with remaining batter. Serve pancakes with butter, maple syrup and/or powdered sugar.

This is a fabulous entree for brunch. It’s sweet with a smooth custard texture and finished off with powdered sugar and fresh berries.

Serves 8

INGREDIENTS

8 slices of cinnamon-raisin bread

½ cup (1 stick) butter – melted

4 eggs

2 egg yolks

¾ cup granulated sugar

3 cups whole milk or use half-and-half

1 cup heavy whipping cream

1 T pure vanilla extract

1 cup hot water

Powdered sugar to garnish

Fresh Berries Garnish

1 cup fresh blueberries

1 cup fresh strawberries

1 cup fresh raspberries

PREPARATION

Brush both sides of bread with melted butter. Line 13×9x2 inch baking pan with buttered bread slices. In large bowl, beat eggs and egg yolks. Whisk in sugar, milk, cream and vanilla. Strain and pour over bread slices. Chill at least 2 hours or preferably overnight.

Pre-heat oven to 350 degrees. Place baking pan on large baking sheet with sides. Pour hot water into baking sheet to provide a steam bath for the custard as it bakes. Bake 30-40 minutes or until custard is set and top is lightly browned. Cool slightly, cut into squares and sprinkle with powdered sugar and fresh berries (see recipe below).

Fresh Fruit Garnish

Combine fresh fruits in a bowl with 2 T powdered sugar and 1 T of Grand Marnier liquor. Allow the fruits to sit for 30 minutes to the flavors to meld.