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Here are some of the recipes I have worked on over the course of the past few years (some perfected, some need a little work).

          

Recipes

Recipe Index

Steak on the Stove
Garlic Prime Rib
Salt Encrusted Prime Rib
Ground Meat
Beef and Bean Burritos
Steak Fajitas
Spanish Rice
Braised Slow Cooker Pot Roast
Sirloin Tip Roast
Chicken Cordon Bleu
Skillet Lemon Chicken
Lemon and Garlic Roast Chicken
Celery Stuffed Roasted Chicken
Baked Chicken Teriyaki
Chicken Parmigiana
Braised Chicken Thighs with Sauerkraut
Honey Curry Baked Chicken
Chicken Black Bean Rice Casserole
Chicken Enchiladas
Five-Spice Chicken
Chicken and Pasta
Thanksgiving Turkey
Sage Sausage Cranberry Stuffing
Pork Schnitzel
Baked Pork Chops
Teriyaki Pork Tenderloin
Red Wine Pork Tenderloin
Slow Cooker Ham
Pork Chop Brine
Bacon Wrapped Pork Chops
Crusted Pork Chops
Pork Chops with Mustard Sauce
Skillet Pork Chop Zucchini
Apple Baked Pork Chops
Katsudon
Okonomiyaki
Beans, Sausage and Rice
Kielbasa and Sauerkraut
Glazed Kielbasa
Penne with Broccoli and Sausage
Baked Macaroni and Cheese
Roasted Garlic Tomato Tortellini
Baked Ziti
Shrimp and Beans
Ginger Sea Bass over Wilted Greens
Broiled Tomato Sauce
Gumbo
Italian Sausage Tortellini Soup
Croutons
German Potato Salad
Potato Salad
Candied Sweet Potatoes
Sweet Potato Casserole
Dauphinoise Potatoes Gratin
Red Potatoes with Cheese
Sliced Baked Red Potatoes
Scalloped Potato Bake
Bratkartoffeln
Mashed Potatoes
Fried Potatoes
Roasted Brussels Sprouts
Creamy Brussels Sprouts
Green Beans with Bacon and Onions
Fried Green Tomatoes
Corn N' Bacon
Broccoli Salad
Fried Okra
Green Beans
Mixed Bean Salad
White Asparagus (Spargle)
Roasted Lemon Garlic Broccoli
Stewed Zucchini and Squash
German Red Cabbage
Pizza Bread
Bacon, Apple and Cheese Sandwich
Bacon Bowls
Bacon Swiss Tomato Bites
French Toast
Toad in a Hole
Scrambled Eggs with Chives
Instant Pancakes
Japanese Pancakes
Bacon and Cheese Rolls
Sausage
Biscuits and Gravy
Pasta Quiche
Tomato Sauce
Bechamel Sauce
Veloute
Espagnole Sauce
Hollandaise Sauce
Buffalo Dip
No Bake Cherry Cheesecake
Fried Apple Hand Pies
Lava Cakes
Peanut Butter Oatmeal No Bake Cookies
Chocolate Chip Brownies
Oreo Brownies
Oreo Fudge
Oreo Poke Cake
German Chocolate Brownies
Chocolate Chip Cookies
Double Chocolate Chip Cookies
Double Chocolate Chip Cookies (White)
Soft Bake Chocolate Chip Cookies
Chocolate Chip Cookies with Cheesecake Filling
Cream Puffs
Snickerdoodles
Lemon Cookies
Chocolate Fudge
Coconut Pecan Candy
Coconut Cream Pie
Young Coconut Cake
Banana Coconut Cream Pie
Coconut Macaroons
Macarons
Lemon Blueberry Yum Yum
Pumpkin Pie
"Three Layer" Custard Cake
Peanut Butter Cookies
Oatmeal Raisin Cookies
Snickerdoodle Brownies
Walnut Maple Cookie Bars w/ Butter Cream Frosting
Nutty Cheesecake Squares
Cinnamon Cream Cheese Bars
Pecan Pie Bars with Walnut Shortbread Crust
Raspberry Jam Bites
Mixed Berry Pie Bars
Honey Roasted Pears
Apple Crisp
Pistachio Ambrosia
Dirt Pudding
Whipped Cream Topping
Hard Boiled Eggs
Pork Rub
Pico De Gallo
Salsa
House Seasoning

Total Recipes: 138
 
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Three Layer Custard Cake

This is called "Three Layer" Custard Cake because when you cook it for the prescribed amount of time, the top layer will be firm and toasted, the middle layer will be very loose like a pudding, and the bottom layer will firm up a but, but maintain the texture similar to a flan. It can be served warm or cold and is a nice and easy treat to make.

Ingredients


4 Eggs (separate whites and yolks)
1 1/4 cups white sugar
1/2 cup butter (melted and mostly cooled)
1/4 tsp salt
2 cups of warm milk (2%)
1 tbsp vanilla
1 cup flour
Powdered sugar for dusting

 

Cooking Directions

Heat oven to 325. Prepare a 8x8 pan with cooking spray.


Beat the egg whites with a hand mixer until stiff peaks form.  Set aside.

In a stand mixer, mix the egg yolks, sugar, butter, and salt until the mixture is well combined.

Slowly add the milk and vanilla (slowly because it will make a mess).

Add the flour and continue to mix until well combined, scraping down the sides.

Remove bowl from stand mixer and hand fold in the egg whites, making sure to not over mix.

Pour into the baking pan and bake for 45-50 minutes, or until set.  The middle should jiggle when you press down on it.

Once the dish has cooled a little, put in the fridge for at least 1 hour (longer is better).

Sprinkle with powdered sugar, add blueberries, raspberries, and/or whipped cream and serve.

We like to put the individual pieces in the microwave for 45-60 seconds to serve warm, but it is good either cold or warm. 

 

Whipped egg whites

Whipped egg whites

 

Wet ingredients

Wet ingredients

 

Slowly add milk

Slowly add milk

 

Add vanilla

Add vanilla

 

Add flour

Add flour

 

Fold in the egg whites

Fold in the egg whites

 

Pour into baking dish. It was

Pour into baking dish. It was "lumpy" but came out ok.

 

Bake for 45-50 min. I put on a baking sheet because I didn't know how much it would rise.

Bake for 45-50 min. I put on a baking sheet because I didn't know how much it would rise.

 

Finished. A little brown on top. Jiggly in middle. Didn't rise too much.

Finished. A little brown on top. Jiggly in middle. Didn't rise too much.

 

Add powdered sugar, fruit, and serve.

Add powdered sugar, fruit, and serve.

 
 
 
          
 
 
 
 
 

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All Recipes and pictures Copyright ©2005 - 2022 by Gregory Motes; All Rights Reserved

This project combines a few things I really like - the creativity of cooking along with the computer programming skills it took to design the database and administration area required to upload the content to this site.

 
 
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