Bacon Molasses Cornbread

Bacon Molasses Cornbread
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  1. 2 C Flour
  2. 2 C Cornmeal
  3. 1 1/4 C Sugar
  4. 1 tsp Salt
  5. 1 tsp Baking Powder
  6. 2 C Buttermilk
  7. 4 Eggs
  8. 1 tbsp Honey
  9. 1 tbsp Molasses
  10. 1 C Butter
  11. 4oz Bacon Lardons
  1. Combine and mix the flour, sugar and salt in medium sized bowl.
  2. Melt butter in your FINEX cast iron skillet .
  3. In a separate bowl mix the baking powder with the buttermilk. Add the melted butter, then the eggs, honey and molasses.
  4. Add the dry ingredients and mix until there are no lumps.
  5. Pour into skillet, top with raw bacon lardons.
  6. Bake and 350 degrees for 30-35 minutes. Let cool for 10 minutes before serving.
  7. Enjoy!
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Cranberry Orange Shiitake Dressing

Cranberry Orange Shiitake Dressing
Cranberries, walnuts, and orange zest, oh my! This stuffing recipe is definitely the one to adorn your holiday table this holiday season!
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  1. 6 tablespoons olive oil (divided)
  2. 1 tsp butter
  3. 3 cups chopped & de-stemmed shiitake mushrooms
  4. 3 cloves garlic, minced
  5. 2 stalks celery, diced
  6. 2 carrots quartered
  7. 2 leaves of Sage
  8. 1 sm onion diced
  9. 5 cups cubed bread whole grain + white bread (helps to be a day or two old)
  10. ¼ cup cranberries
  11. ½ c walnuts
  12. 2 tbs Orange Zest
  13. 2 cups vegetable stock
  14. salt & pepper
  1. Preheat your Breville Smart Oven to 350 degrees and butter an 8×12 casserole dish.
  2. Coat a large sauté pan with 2 tbs Olive Oil. Add the garlic and onions and let cook until they start to soften.
  3. Add the carrot and celery with sage and cook 10 minutes. Add mushrooms to mixture and cook until veggies and soft. Mushrooms will brown. Remove sage leaves.
  4. Transfer the ingredients from the pan into mixing bowl. Add bread and ¼ cup olive oil and toss to coat.
  5. Add 1 cup of veggie stock and stir.
  6. Transfer to a casserole dish. If the stuffing seems dry, add more veggie stock.
  7. Add a layer of the orange zest and dried cranberries atop the stuffing and bake for 35 minutes or until golden brown.
  1. Makes 1 Casserole
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Strawberry Mascarpone Bread Pudding

Strawberry Mascarpone Bread Pudding
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  1. 1 loaf brioche or challah bread
  2. 1 tablespon butter
  3. 5 eggs
  4. 2 egg yolks
  5. 1/4 cup light brown sugar
  6. 1/2 teaspoon salt
  7. 3 cups whole milk
  8. 1/4 teaspoon vanilla extract
  9. 1 cup mascarpone cheese
  10. 1 cup Bonne Maman Strawberry Preserves
  1. Preheat oven to 375 F. Tear bread into large chunks and arrange in a single layer on a sheet pan. Bake in the oven while it preheats. The bread should not brown, but just dry slightly. Butter the inside of a Le Creuset Heritage Oval Casserole dish.
  2. In a large bowl, whisk together whole eggs, yolks, brown sugar, salt, milk and vanilla. In the Le Creuset Heritage Oval Casserole dish, arrange 1/3 of bread as the bottom layer, then top with spoonfuls of mascarpone and strawberry preserves. Repeat twice more, then pour the custard mixture over the bread. Lightly shake the dish and gently press on the bread with a spatula or spoon so it can absorb the custard. Cover and let rest 15 minutes
  3. Bake covered for 30 minutes. Remove the lid and rotate the dish, then continue baking 20 to 25 minutes, until the bread pudding is puffed and golden, and the custard is set.
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