Lentil Loaf

I just realized that for all my talk of eating healthy, the only recipes I have posted are treats! So here is something good for you and delicious.

1-1/8 C Green Lentils
2-1/4 C Water
6 slices wheat bread, torn into small pieces
2 Eggs
1 C Vegetable Broth
2 tbsp Tomato Paste
1/2 tsp Dried Basil
1/4 tsp Garlic Powder
1/2 tsp Black Pepper
1 tsp Dried Parsley
1 tbsp Olive Oil
1 Packet Dry Vegetable Soup Mix
1/3 C Dried Bread Crumbs

For the dried spices, I like to use fresh, but either are good. Combine Lentils and water in a small saucepan and bring to a boil. Reduce heat and simmer until tender, about 40 minutes. Preheat oven to 400 and grease a 9x5 loaf pan. In a large bowl mix everything together minus the bread crumbs. Spread into the prepared pan. Bake for 40 minutes. Sprinkle the top with bread crumbs and bake another 10 minutes. Let sit 10 minutes before serving. This is also good the next day on a sandwich!

Coconut Bread Pudding

2 tbsp butter
1/3 C. Powdered Sugar
1 C. White Sugar
4 Eggs
1 Egg Yolk
2 (14oz) cans Coconut Milk
1 tsp Cinnamon
1/4 tsp Nutmeg
1/4 tsp Salt
2 tbsp Coconut Extract
1-1/2 C Flaked Coconut, divided
1/2 C fresh Coconut
1 (1lb) Loaf French Bread, cut into 1 inch cubes

Preheat oven to 325. Grease a 9x13 inch baking dish with butter and dust with powdered sugar. In a large bowl, combine sugar, eggs, egg yolk, coconut milk, cinnamon, nutmeg, salt, and coconut extract. Mix until smooth. Stir in 1 cup flaked coconut, and 1/2 cup fresh. Fold in bread cubes until evenly coated. Pour into prepared baking dish and set aside for 30 minutes. Bake on a cookie sheet in oven for 25 minutes. Sprinkle top with remaining coconut and continue baking 25-30 minutes or until center springs back when lightly tapped.

Sweet Potato Cupcakes

Or for the politically correct, Yam cupcakes! I will admit first off that I LOVE yams, so I am continually looking for Yam recipes.

2 C flour
2 tsp baking powder
1 tsp Cinnamon
1/2 tsp baking soda
1/4 tsp salt
1 C butter (dang that's alot!)
1-1/2 C sugar
3 eggs
1-17.2 can unsweetened sweet potatoes (I will be using fresh), mashed
1/2 tsp vanilla

Preheat oven to 350 and line muffin tin with paper cups. In medium bowl stir together dry ingredients. In large bowl, mix together on medium speed, butter and sugar. Add eggs 1 at a time until combined. Add yams and vanilla then gradually mix in flour mixture. Divide evenly in muffin cups and bake 20 minutes. Cool on wire rack for 1 minute then remove from pan and cool completely. Top with the following frosting.

8 oz cream cheese, softened
2/3 c butter
2 tbsp milk
8 c powdered sugar (adding 1/2 c at a time until smooth)

Lemon Chiffon Pudding

I LOVE Lemon! Lemon bars, lemon tarts, lemon chicken, I just love Lemon. I found this recipe and think it sounds delightful. I will let you know how it turns out.

3 1/2 Tbsp flour
2/3 C sugar
2 Tbsp butter, softened
3 Tbsp lemon juice
2 egg yolks, beaten
2/3 C milk
2 egg whites

Preheat oven to 350 degrees. In a large bowl, stir together flour and sugar until blended. Stir in butter until smooth. Gradually beat in yolks, lemon juice, and milk. In a glass or metal bowl, whip egg whites with mixer until stiff but flexible peaks form. Fold egg whites into lemon mixture. Transfer to a casserole dish. Bake 35 minutes or until set. Serve warm or chilled. 4 servings

Sweet Potato Casserole

Now this is called Sweet Potato Casserole but it is actually made with Yams. Yes, there is a difference. I took this to a Potluck at work andi t was a big hit. It is not healthy AT ALL but if you like yams, you will love this!

5 cups Yams, cubed

1/2 c white sugar

2 eggs, beaten

1/2 tsp salt

4 tbsp butter

1/2 c cream

1/2 tsp vanilla extract

Topping

1/2 c brown sugar, packed

1/3 c flour

3 tbsp butter, softened

1/2 c chopped pecans (I used a cup)

Boil yams until soft. Preheat oven to 325 degrees. In a large bowl, mix together the yams, sugar, eggs, salt, butter, cream, and vanilla. Mix until smooth. Transfer to a greased 9x13 baking dish.

In a medium bowl, mix sugar and flour. Cut in butter until mixture is coarse. Stir in pecans. Cover top of yams with mixture. Bake in oven for 30 minutes or until topping is lightly browned. Yummy!