Posted by ljmacphee on March 6, 2007 under Breakfast, Grandmother's Recipes | 
Grandma’s Cheese Pudding
1 1/2 cups grated cheddar cheese
3 eggs
6 slices bread
1/4 cup butter
2 1/2 cups milk
1 tsp salt
Trim bread and slice into quarters.
Alternate layers of bread and cheese in buttered baking dish ending with cheese.
Combine eggs and milk and salt.
Pour egg-milk-salt combination over the bread and the cheese.
Bake at 325′ for 35 mins.
Puddings were originally meat puddings. These slowly gave way to the sweeter thicker puddings that are common today. Cheese pudding is usually a side dish at breakfast.
This was a handwritten recipe I found in an old recipe box of my Grandmothers.
Posted by ljmacphee on March 1, 2007 under Breakfast |
Sinful Raspberry Corn Muffins
This is a sweet breakfast muffin. I use both fresh raspberries and jelly, but you can use which ever is on hand rather than both of them. It is a very rich, moist muffin so it won’t need butter or anything on it.
Mix:
1 cup flour
1 cup cornmeal
1/2 cup sugar
1 Tablespoon baking powder
1 1/2 Tablespoons lemon zest
1 1/2 sticks melted butter
3/4 cup of milk
2 egg yolks
1 egg
Mix well until well blended, do not over mix.
Mix in a separate bowl:
1 package (~6oz ) fresh raspberries
2 Tablespoons raspberry jam
1 teaspoon sugar
Mix until the raspberries are all broken up then gently swirl the raspberries into the batter.
Pour into oiled muffin tins.
Bake at 400′ ~ 20 minutes.
**Usually corn bread is baked in an already warmed up pan. So put a bit of butter or oil in the muffin tin and put the muffin tin in the oven while the oven heats up and you are mixing the batter.
Corn muffins are the official state muffin of Massachusetts. Corn bread ( muffins ) were discovered by the American Indians and brought back to Europe.
Cooks in New England use yellow cornmeal and add molasses or sugar, cooks in the South Eastern US use white corn meal and often fry the dough.