Four Cheese Pasta

1 Tbsp. butter 
1 Tbsp. flour 
½ tsp. pepper 
¼ tsp. salt 
1 12oz. can evaporated milk 
1 oz fontina cheese 
1 oz. gorgonzola cheese 
1 oz. camembert cheese 
2 Tbsp. fresh basil
cooked rotini noodles 
Parmesan cheese 

 Make a roux with the butter and flour.
 Add milk, bring to a boil.
 Remove from heat.
 Add first 3 cheeses, s&p, basil.
 Pour over noodles.
 Top with parmesan cheese.

 I love to add boiled and peeled shrimp and some broccoli for a “one pot meal.”

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Maple Cinnamon Bread Pudding

8 large eggs
1 quart milk or 2 cans light coconut milk
1 c. sugar or 2/3 c. agave nectar
1 c. maple syrup (plus some for drizzling)
1 Tbsp vanilla extract
2 tsp cinnamon

1 1-lb loaf of bread torn into bite sized pieces

Whisk everything together in a large bowl to blend and pour over bread. Let stand for about an hour at room temp, stirring occasionally. Pour into a greased/buttered/sprayed 13x9x2 dish. Bake at 375°F
for approximately 40 minutes, until puffed and golden and toothpick inserted into the center comes out clean.

Chocolate Sheet Cake ( aka Texas Sheet Cake)

 From my friend, Kate MacDonald

Cake


2 cups flour
2 sticks (1 c.) butter
2 cups sugar
1 cup water
½ tsp. salt
1 tsp. soda
½ c. buttermilk
1 c. water
3-6 Tbsp. cocoa
2 eggs – well beaten
1 tsp. vanilla

Sift flour, sugar and salt,  Bring to boil butter, water and cocoa.  Pour over flour an dmix.  Beat eggs separately and add soda, buttermilk and vanilla.  Combine all.  Bake in greased shallow pan (15 X 10 inches minimum) at 350°F for 20-25 minutes

Icing


1 stick (½ c.) butter
3-6 Tbsp. cocoa
6 Tbsp. buttermilk
1 lb. powdered sugar
1 tsp. vanilla
½ c. chopped nuts (optional)

Mix butter, cocoa and milk.  Heat over low heat until melted but DO NOT BOIL.  Remove from heat.  Add vanilla and stir.  Add sugar and stir.  Frost cake while still hot.