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Page 1:

  • Crustless Sausage Cheddar Quiche
  • Fluffy Banana Pancakes
  • Harvest Grain & Nut Pancakes
  • Pumpkin Pancakes
  • Peanut Butter Pancakes
  • Oatmeal Pancakes
  • Homemade Pancake Syrup
  • Plain Pancakes

Page 2:

  • Egg and Sausage Casserole
  • Sweet Potato and Spinach Hash w/Eggs
  • Crustless Spinach Quiche

Page 3:

  • Sausage (regular, hot, maple)
  • French Toast Casserole
  • Gingerbread Waffles
  • The Best Ever Waffles
  • updated Sausage (regular)
  • Easter Brunch Lasagna
  • Coconut Custard
  • Cinnamon Cake
  • Spinach & Mushroom Frittata

Page 4:

  • Peanut Butter Custard
  • Pumpkin Waffles



by on Sep. 8, 2011 at 8:19 PM
Replies (41-46):
Aandie
by New Member on Oct. 18, 2012 at 5:59 PM
When you use coconut milk do you use the canned or refrigerated one?


Quoting michiganmom116:


Quoting elijahsmama09:

This week you have pb custard...I searched and couldn't find it. May I have the recipe? I love your regular egg custard, so the pb version would be great too.


Good catch!  I had this one posted in another group.

Peanut Butter Custard

We made this dairy-free by using coconut milk.

  • 1/4 c. smooth peanut (or favorite nut) butter
  • 2 Tbsp. honey
  • 3 eggs
  • 1 1/2 c. milk

Preheat
oven to 350°.  Put all ingredients in a blender and blend until well
mixed.  Pour custard into 4 - 6 greased custard ramekins or a greased
pie plate.  Place the dish(es) into a bigger pan and fill with water
until 1/2 way up the sides of the dish.

Bake
for 40 minutes or until custard is set and a knife inserted 1 inch from
the edge comes out clean.  Remove the dish(es) and chill before
serving.


My kids loved this warm (they couldn't wait any longer because it smelled so good) and they ate it with apple slices.

Posted on CafeMom Mobile
michiganmom116
by Kitchen Owner on Oct. 18, 2012 at 6:06 PM

I use canned coconut milk.  Check the ingredients on the refrigerated one:  does it have sugar?  The ones I've seen do, and I don't like using it for that reason only.  Personal reasons, though:  I'm diabetic.

Quoting Aandie:

When you use coconut milk do you use the canned or refrigerated one?


Quoting michiganmom116:


Quoting elijahsmama09:

This week you have pb custard...I searched and couldn't find it. May I have the recipe? I love your regular egg custard, so the pb version would be great too.


Good catch!  I had this one posted in another group.

Peanut Butter Custard

We made this dairy-free by using coconut milk.

  • 1/4 c. smooth peanut (or favorite nut) butter
  • 2 Tbsp. honey
  • 3 eggs
  • 1 1/2 c. milk

Preheat
oven to 350°.  Put all ingredients in a blender and blend until well
mixed.  Pour custard into 4 - 6 greased custard ramekins or a greased
pie plate.  Place the dish(es) into a bigger pan and fill with water
until 1/2 way up the sides of the dish.

Bake
for 40 minutes or until custard is set and a knife inserted 1 inch from
the edge comes out clean.  Remove the dish(es) and chill before
serving.


My kids loved this warm (they couldn't wait any longer because it smelled so good) and they ate it with apple slices.



Rhonda

Aandie
by New Member on Oct. 18, 2012 at 10:52 PM
Just asking because we drink the refrigerated one(dairy issues) and it has thickeners and stuff added that the canned does not.


Quoting michiganmom116:

I use canned coconut milk.  Check the ingredients on the refrigerated one:  does it have sugar?  The ones I've seen do, and I don't like using it for that reason only.  Personal reasons, though:  I'm diabetic.

Quoting Aandie:

When you use coconut milk do you use the canned or refrigerated one?





Quoting michiganmom116:


Quoting elijahsmama09:

This week you have pb custard...I searched and couldn't find it. May I have the recipe? I love your regular egg custard, so the pb version would be great too.


Good catch!  I had this one posted in another group.

Peanut Butter Custard

We made this dairy-free by using coconut milk.

  • 1/4 c. smooth peanut (or favorite nut) butter
  • 2 Tbsp. honey
  • 3 eggs
  • 1 1/2 c. milk

Preheat

oven to 350°.  Put all ingredients in a blender and blend until well

mixed.  Pour custard into 4 - 6 greased custard ramekins or a greased

pie plate.  Place the dish(es) into a bigger pan and fill with water

until 1/2 way up the sides of the dish.

Bake

for 40 minutes or until custard is set and a knife inserted 1 inch from

the edge comes out clean.  Remove the dish(es) and chill before

serving.


My kids loved this warm (they couldn't wait any longer because it smelled so good) and they ate it with apple slices.




Posted on CafeMom Mobile
michiganmom116
by Kitchen Owner on Oct. 19, 2012 at 6:40 AM

Full fat coconut milk is naturally thick, too thick for me to comfortably drink.  I'd use the canned coconut milk if a recipe calls for it.


Quoting Aandie:

Just asking because we drink the refrigerated one(dairy issues) and it has thickeners and stuff added that the canned does not.


Quoting michiganmom116:

I use canned coconut milk.  Check the ingredients on the refrigerated one:  does it have sugar?  The ones I've seen do, and I don't like using it for that reason only.  Personal reasons, though:  I'm diabetic.

Quoting Aandie:

When you use coconut milk do you use the canned or refrigerated one?





Quoting michiganmom116:


Quoting elijahsmama09:

This week you have pb custard...I searched and couldn't find it. May I have the recipe? I love your regular egg custard, so the pb version would be great too.


Good catch!  I had this one posted in another group.

Peanut Butter Custard

We made this dairy-free by using coconut milk.

  • 1/4 c. smooth peanut (or favorite nut) butter
  • 2 Tbsp. honey
  • 3 eggs
  • 1 1/2 c. milk

Preheat

oven to 350°.  Put all ingredients in a blender and blend until well

mixed.  Pour custard into 4 - 6 greased custard ramekins or a greased

pie plate.  Place the dish(es) into a bigger pan and fill with water

until 1/2 way up the sides of the dish.

Bake

for 40 minutes or until custard is set and a knife inserted 1 inch from

the edge comes out clean.  Remove the dish(es) and chill before

serving.


My kids loved this warm (they couldn't wait any longer because it smelled so good) and they ate it with apple slices.






Rhonda

michiganmom116
by Kitchen Owner on Mar. 8, 2013 at 6:13 PM


LaDonna_d

by Member on Oct. 23, 2012 at 10:35 AM

Blackberry Cobbler Baked Oatmeal
(Serves 1)

Ingredients:
1/2 cup fresh or frozen (thawed), organic blackberries
1/2 T date sugar
1/2 cup whole, rolled oats
Pinch of sea salt
1/4 tsp. ground nutmeg
1/4 tsp. ground cinnamon
1 egg
1/4 cup unsweetened, pure applesauce
1 tsp. pure vanilla extract
1/2 T pure coconut butter (make your own!)




Preheat the oven to 375 degrees F.

In a small bowl, stir together the blackberries and date sugar. Set aside for five to ten minutes to allow the blackberries juices to develop.

Meanwhile, mix the oats, sea salt, and spices together in a medium bowl.

In a separate bowl, whisk together the egg, applesauce, and vanilla. Add this mixture to the dry ingredients, and stir together until evenly combined.

Fold in the sugar-coated blackberries.

Transfer the oatmeal mixture to a small loaf pan or ramekin. If you plan on removing the oatmeal from the pan before serving, be sure to oil it first (I used coconut oil) to avoid sticking.

Bake for about twenty minutes. Then, broil under high heat for two to three minutes to form a nice crust.

If desired, transfer the oatmeal from the baking dish to a serving plate.

Drizzle the baked oatmeal with coconut butter nomminess. Sprinkle with extra cinnamon and/or nutmeg, if desired.

As with all of my baked oatmeal recipes, you can easily double, triple, etc. the recipe for your family or guests. You could then even bake it in a muffin tin, or simply a larger baking dish.

Enjoy!! :)

nomeatnom.com
michiganmom116
by Kitchen Owner on Aug. 29, 2013 at 4:56 PM


Quiche

By bullwinkle on March 13, 2004

Photo

Photo by AllThingsMamma

137 Reviews
  • timer
  • Prep Time: 0 mins
  • Total Time: 1 hrs
  • Servings: 6

About This Recipe

"This recipe is from the back of a Kraft Cheese wrapper that I have had forever. Our favorite add-ins are chopped ham, chopped broccoli and mushrooms. Prep. time is not included."

Ingredients

    • 1 1/2 cups shredded cheddar cheese
    • 2 tablespoons flour
    • 1 cup milk
    • 3 eggs, slightly beaten
    • 1/2 cup grated parmesan cheese (optional)
    • 1 (9 inch) unbaked pie shells
    • 1 dash pepper

Directions

  1. Toss cheddar cheese with flour.
  2. Add milk, eggs, and parmesan cheese (if using), and pepper; mix well.
  3. Pour into unbaked pie shell.
  4. Bake at 350* for 50-60 minutes or until set.
  5. Variations: Add 10 oz. pkg frozen chopped broccoli, cooked and drained and 4 oz. can sliced mushrooms, drained.
  6. Add 1 cup finely chopped ham, 1/4 cup finely chopped green pepper, and 1/4 cup chopped pimentos.
  7. Add 8 slices bacon, crisply cooked and crumbled and 1/4 cup chopped green onions.
  8. Substitute 1 1/2 cup Mozzarella cheese for the cheddar cheese.
  9. Add a 4 oz, pkg. sliced pepperoni, 4 oz. can sliced mushrooms, drained and 1/4 teaspoon oregano leaves, crushed.
  10. Top with thin tomato slices just before serving.
  11. Add 1/2 lb. bulk pork sausage cooked and drained; 10 oz. pkg. frozen chopped spinach, cooked and well drained; 1/4 cup chopped onion and a dash of garlic powder.
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