Apricot Nut Bread Recipe

This delicious bread contains healthy ingredients and has little sugar. Make it in a loaf or Bundt pan.
 2 eggs or 1/2 cup egg substitute

• 2 cups low-fat buttermilk
• 1 tsp vanilla
• 3 cups sifted all purpose flour
• 1 cup oat bran
• 1/2 cup sugar
• 3/4 cup dried apricots, chopped
• 1/2 tsp salt
• 1/2 tsp allspice
• 2 tsp baking powder
• 1/2 cup chopped walnuts

1. Preheat oven to 325 degrees.
2. Beat egg (or egg substitute), buttermilk and vanilla together. Set aside.
3. Combine dry ingredients. Mix in egg-and-milk mixture and chopped walnuts.
4. Pour mixture into a 10-inch Bundt pan or a large loaf pan sprayed with nonstick spray. Bake 45 minutes to an hour.
5. Turn onto wire rack and let cool before serving.

Parmesan Au Gratin Potatoes Recipe

 

 A simple, yet elegant dish. Real cream gives this a gourmet taste.

Servings: 8

• 6 each potatoes
• 3 cups cream
• 1 cup Parmesan cheese

Spread, or shingle, the sliced potatoes into a shallow, oven-safe casserole dish. Season with Kosher salt and ground white pepper. Pour the heavy cream over the potatoes, top with shredded Parmesan cheese, place into a 400-degree convection bake oven and cover with foil. Allow them to bake for 45 minutes and then remove the foil and bake another 15 to 20 minutes until bubbling in the middle and golden brown on top. The potatoes are done when I knife or skewer is inserted and there is not resistance. Remove pan from oven and let set for five minutes before serving.

Per serving (excluding unknown items): 336 calories; 25g. fat (67.1% calories from fat); 8g protein; 20g carbohydrate; 1g dietary fiber, 86mg cholesterol; 225mg sodium. Exchanges: 1 grain (starch); 1/2 lean meat; 4 1/2 fat.

Cooking at Schaefer's December 11-12

Just a reminder that I'll be cooking in the new ELECTROLUX KITCHEN at Schaefer's this Saturday and Sunday from noon to 4 p.m. Stop in and see me.

Chef Judy ala carte Available for Dinner Parties

Are you considering having a dinner party in the Lincoln, Nebraska, area? Let Chef Judy ala carte do the work. I'll fix the menu, shop for groceries and fix the dinner for you and your guests. All you need to do is relax and enjoy your guests. Contact me at judy@judyalacarte.com for more information.

Lots of Great Food on the Menu for my December 6 Cooking Class

There's still room in my cooking class for Monday, December 6.  On the menu: roasted shrimp, bruschetta with caramelized leeks and Feta cheese, hummus, cheese tray with dried fruit and nuts, and  chocolate chip sponge cake.

The class will be held from 6-8 p.m. at Grace Lutheran Church, 2225 Washington Street, Lincoln, Nebraska. Cost is $20 for Open Harvest members and $30 for nonmembers. Please bring a knife and cutting board.

Preregistration is required. Contact Open Harvest at (402)475-9069 to register.