Butter Pecan Bread Pudding

Butter Pecan Bread PuddingIngredients

8 oz. day-old French bread cut into cubes

1 ¼ cups milk

1 cup half and half (you can substitute whole milk)

2 eggs, lightly beaten

½ cup granulated sugar

1 teaspoon vanilla

dash of salt

¼ cup softened butter

¾ cup brown sugar

½ cup pecans, chopped

 

Directions

  1. Preheat oven to 350º.
  2. Place bread cubes in a large bowl.
  3. In another bowl, beat eggs, milk, half and half, sugar, salt, and vanilla. Pour over the bread and allow to sit 5-10 minutes.  Press the bread into the liquid so it has a chance to soak up the custard.
  4. In a small bowl, combine butter, brown sugar, and pecans. The mixture will have the consistency of wet sand.
  5. Pour half of the bread mixture into a greased 8”x8” or 7”x11” baking dish.
  6. Crumble half of the pecan mixture on top.
  7. Spoon the remaining bread mixture over the top.
  8. Finish by topping with the remaining pecan mixture.
  9. Place the baking dish on a cookie sheet to catch spills that may boil over.
  10. Bake for 45-55 minutes.
  11. The center will be slightly jiggly but will set as the pudding cools.
  12. Allow the pudding to cool for 20-30 minutes before serving.

 

Yield:  8 servings

Egg-Citing News – Food Prices Down for Easter

2017_Spring_Marketbasket_Graphic_vertLower retail prices for several foods, including eggs, ground chuck, sirloin tip roast, chicken breasts and toasted oat cereal resulted in a significant decrease in the American Farm Bureau Federation’s Spring Picnic Marketbasket Survey.

“As expected due to lower farm-gate prices, we have seen continued declines in retail prices for livestock products including eggs, beef, chicken, pork and cheese,” said John Newton, AFBF’s director of market intelligence.
The informal survey showed the total cost of 16 food items that can be used to prepare one or more meals was $50.03, down $3.25 or about 6 percent compared to a year ago. Of the 16 items surveyed, 11 decreased, four increased and one remained the same in average price.

Egg prices are down sharply from a year ago and also are down slightly from the third quarter of 2016.

“Egg prices continue to move back toward long-run average prices following the bird flu of 2014/15,” said Newton. “The Agriculture Department is currently monitoring bird flu detections in the Southeast U.S. If detections continue, retail poultry prices could feel an impact due to lower exports or changes in supply,” he said.

“As farm-gate prices for livestock products have declined and remained lower, prices in the retail meat case have become more competitive,” Newton said.

Retail price changes from a year ago:

  • eggs, down 41percent to $1.32 per dozen
  • toasted oat cereal, down 15 percent to $2.83 for a 9-ounce box
  • sirloin tip roast, down 13 percent to $4.95 per pound
  • ground chuck, down 10 percent to $3.92 per pound
  • chicken breast, down 6 percent to $3.17 per pound
  • apples, down 6 percent to $1.55 per pound
  • flour, down 5 percent to $2.36 for a 5-pound bag
  • shredded cheddar cheese, down 4 percent to $4.10 per pound
  • deli ham, down 3 percent to $5.42 per pound
  • bacon, down 3 percent to $4.65 per pound
  • potatoes, down 1 percent to $2.68 for a 5-pound bag
  • bagged salad, up 6 percent to $2.34 per pound
  • white bread, up 2 percent to $1.72 per 20-ounce loaf
  • orange juice, up 1 percent to $3.22 per half-gallon
  • whole milk, up 1 percent to $3.27 per gallon
  • vegetable oil, no change, $2.55 for a 32-ounce bottle

 

Price checks of alternative milk and egg choices not included in the overall marketbasket survey average revealed the following: 1/2 gallon whole regular milk, $2.10; 1/2 gallon organic milk, $4.20; and one dozen “cage-free” eggs, $3.48.

The year-to-year direction of the marketbasket survey tracks closely with the federal government’s Consumer Price Index (http://www.bls.gov/news.release/cpi.nr0.htm) report for food at home. As retail grocery prices have increased gradually over time, the share of the average food dollar that America’s farm and ranch families receive has dropped.

“Through the mid-1970s, farmers received about one-third of consumer retail food expenditures for food eaten at home and away from home, on average. Since then, that figure has decreased steadily and is now about 16 percent, according to the Agriculture Department’s revised Food Dollar Series,” Newton said.

AFBF, the nation’s largest general farm organization, began conducting informal quarterly marketbasket surveys of retail food price trends in 1989. The series includes a spring picnic survey, summer cookout survey, fall harvest survey and Thanksgiving dinner cost survey.

According to USDA, Americans spend just under 10 percent of their disposable annual income on food, the lowest average of any country in the world. A total of 117 shoppers in 31 states participated in the latest survey, conducted in March.

Egg, Dairy and Chicken Prices Down, Beef Too

CS16_167 2016 Fall Harvest Marketbasket SurevyLower retail prices for several foods, including eggs, whole milk, cheddar cheese, chicken breast, sirloin tip roast and ground chuck resulted in a decrease in the American Farm Bureau Federation’s Fall Harvest Marketbasket Survey.

The informal survey shows the total cost of 16 food items that can be used to prepare one or more meals was $49.70, down $4.40 or 8 percent compared to a survey conducted a year ago. Of the 16 items surveyed, 13 decreased and three increased in average price.

Egg prices dropped significantly due to production recovering well from the 2014 avian influenza, according to John Newton, AFBF director, market intelligence. Milk prices are down substantially from prior years, particularly compared to record-highs in 2014, due to the current global dairy surplus.

“For all commodities in agriculture there is a lot of product on hand and prices are depressed,” Newton explained.

The following items showed retail price decreases from a year ago:

  • eggs, down 51 percent to $1.48 dozen
  • chicken breast, down 16 percent to $2.86 per pound
  • sirloin tip roast, down 11 percent to $5.04 per pound
  • shredded cheddar, down 10 percent to $4.09 per pound
  • whole milk, down 10 percent to $2.84 per gallon
  • ground chuck, down 9 percent to $4.13 per pound
  • toasted oat cereal, down 9 percent to $2.80 for a nine-ounce box
  • vegetable oil, down 9 percent to $2.39 for a 32-ounce bottle
  • flour, down 7 percent to $2.21 per five-pound bag
  • white bread, down 7 percent to $1.58 for a 20-ounce loaf
  • orange juice, down 5 percent to $3.26 per half-gallon
  • bacon, down 3 percent to $4.40 per pound
  • sliced deli ham, down less than 1 percent to $5.45

These items showed moderate retail price increases compared to a year ago:

  • bagged salad, up 16 percent to $2.85 per pound
  • apples, up 10 percent to $1.59 per pound
  • potatoes, up 3 percent to $2.73 for a 5-pound bag

“Dry conditions in the Northeast and Northwest the last few years likely contributed to smaller supplies and higher retail prices for apples,” Newton said. In addition, he said salad prices are up due to lower output in the West, particularly in California and Arizona.

Price checks of alternative milk and egg choices not included in the overall marketbasket survey average revealed the following: 1/2 gallon regular milk, $1.86; 1/2 gallon organic milk, $4.26; and one dozen “cage-free” eggs, $3.48.

The year-to-year direction of the marketbasket survey tracks with the federal government’s Consumer Price Index report for food at home. As retail grocery prices have increased gradually over time, the share of the average food dollar that America’s farm and ranch families receive has dropped.

“Through the mid-1970s, farmers received about one-third of consumer retail food expenditures for food eaten at home and away from home, on average. Since then, that figure has decreased steadily and is now about 17 percent, according to the Agriculture Department’s revised Food Dollar Series,” Newton said.

Using the “food at home and away from home” percentage across-the-board, the farmer’s share of this $49.70 marketbasket would be approximately $8.45.

AFBF, the nation’s largest general farm organization, began conducting informal quarterly marketbasket surveys of retail food price trends in 1989. The series includes a Spring Picnic survey, Summer Cookout survey, Fall Harvest survey and Thanksgiving survey.

According to USDA, Americans spend just under 10 percent of their disposable annual income on food, the lowest average of any country in the world. A total of 59 shoppers in 26 states participated in the latest survey, conducted in September.

Honey-Garlic Glazed Meatballs

honey-garlic-glazed-meatballs2Ingredients
2 large eggs
¾ cup milk
1 cup dry bread crumbs
½ cup finely chopped onion
2 teaspoons salt
2 pounds ground beef
4 garlic cloves, minced
1 tablespoon butter
¾ cup ketchup
½ cup honey
3 tablespoons soy sauce

Directions
1.    In a large bowl, combine eggs, and milk.  Add the bread crumbs, onion, and salt.
2.    Crumble beef over mixture and mix well.
3.    Shape into 1-inch balls.  Place the meatballs on a greased rack in a shallow baking pan.  Bake, uncovered, at 400º for 12-15 minutes or until meat is no longer pink.
4.    Meanwhile, in a large saucepan, saute garlic in butter until tender, but not brown. Stir in the ketchup, honey, and soy sauce.  Bring to a boil.  Reduce heat; cover and simmer for 5 minutes.
5.    Add meatballs to the sauce.  Carefully stir to evenly coat.  Cook for 5-10 minutes.
6.    Serve as appetizers or as a mealtime meat dish.
Yield:  5-4 dozen, depending on meatball size

Hot Milk Cake

Hot Milk Cake3

Ingredients
4 eggs
2 cups sugar
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
1 cup milk
2 tablespoons butter

Directions
1.    In a medium bowl, beat the eggs using a hand mixer.  Add the sugar and vanilla; mix well.
2.    In a small bowl, combine the flour, baking powder, and salt.
3.    Add the dry ingredients to the egg mixture.  Beat until just combined.
4.    In a small saucepan (or microwave), heat the milk and butter until very hot but not boiling.
5.    Slowly pour the milk into the cake batter and stir until thoroughly combined (batter should be smooth, yet thin).
6.    Pour the batter into a greased and floured 9”x13” cake pan.  Bake at 350º for 30-35 minutes.
7.    Frost as desired.

Yield:  12 servings

Asparagus Bacon Quiche

Asparagus Bacon Quiche2Ingredients

1 purchased or homemade pie crust

8 oz. sliced mushrooms, sliced

2 tablespoons oil

½ pound asparagus, cut into 2-inch pieces

6 large eggs

¾ cup table cream

4 green onions, sliced

1 roasted red pepper, sliced

1 ½ cup white cheese, shredded

6 strips smoky bacon, cooked and cut into bite-sized pieces

salt and pepper

 

Directions

  1. Preheat oven to 375º.
  2. Spray a removable bottom tart pan with non-stick cooking spray.
  3. In a medium skillet, saute mushrooms in oil until golden. Season lightly with salt and pepper.  Set aside to cool.
  4. Place asparagus pieces in a microwave-safe dish. Add a small amount of water.  Microwave for 3 minutes.  Drain, season lightly with salt and pepper, and cool.
  5. Roll out pie crust; press into the tart pan.
  6. In a large bowl, lightly beat the eggs. Add the cream and stir to combine.
  7. Add all other ingredients and gently fold them in. Season with salt and pepper.
  8. Pour the egg mixture into the pie shell.
  9. Set the pan on a cookie sheet; bake 50 minutes or until a knife inserted in the center comes out clean.
  10. Cool in the pan 15 minutes before removing the tart pan sides.

 

Yield:  8 servings

Almond Chicken Casserole

Almond Chicken Casserole2Ingredients

2 cups cubed cooked chicken

1 can condensed cream of chicken soup, undiluted

1 cup sour cream

¾ cup mayonnaise

2 celery ribs, chopped

3 hard-cooked eggs, chopped

1 8-oz. can water chestnuts, drained and chopped

1 4-oz. can mushroom stems and pieces, drained

1 tablespoon finely chopped onion

2 teaspoon lemon juice

½ teaspoon salt

¼ teaspoon pepper *

1 cup shredded cheddar cheese

½ cup crushed cornflakes

2 tablespoons butter, melted

½ cup sliced almonds

 

Directions

  1. In a large bowl, combine the first 12 ingredients (through *)
  2. Transfer to a greased 13” x 9” x 2” baking dish; sprinkle with cheese.
  3. Toss cornflakes with butter; sprinkle over the cheese. Top with almonds.
  4. Bake uncovered at 350º for 25-30 minutes or until heated through.

 

Yield: 6-8 servings

Recipe source: Taste of Home Magazine