BIZZY BAKES

I took photos when I made the dishes for the holiday but I was not ready to serve them for a day or two and did not want to cut them up.  This is why, you have been seeing so many pans of food rather than portions. This bread pudding is fabulous because of the cherries.  They add a sweet but edgy flavor to the dish. This is one of my favorites. Cherry Bread Pudding Ingredients: 2 cups  sugar 5  eggs 2 cups Rice Milk 2 teaspoons pure vanilla extract 3 cups stale bread, cut into cubes 1/2 cup light brown sugar 1/8 cup margarine, left out to slightly warm 8 ounces frozen cherries or fresh cherries 1 cup chopped pecans S auce: 1 cup  sugar 1/4 cup margarine, melted 1 egg, beaten 2 teaspoons pure vanilla extract Method: Preheat the oven to 350 degrees F. Grease a 9 by 13 pan. Mix sugar, eggs, and rice milk in a bowl. Add vanilla extract. Pour over cubed bread and let stand for a few minutes until absorbed. Mix brown sugar, butter, and pecans until...

Improv is back with the best ingredients yet, cherry and almond. Both stand alone and together, a winning combo is created. Kristen from  The Frugal Antics of a Harried Homemake r is the hard worker who organizes this monthly project and we appreciate her. I made this recipe with blueberries previously in Bizzy Bakes and we loved it. We love it, even more, with cherries or I think we do. Both are so fantabulous, it is hard to tell. All, I know, this is the recipe my hubby calls for more of. It is from  Levana Kirschenbaum  and her new book, The Whole Foods Kosher Kitchen, a giant of a book and one for all cooks. Cherry Almond Mini Muffins Ingredients: Canola oil spray 2/3 cup Rice Dream 2 large eggs 2/3 Canola oil 1 cup sugar 2 cups cherries 1 cup old fashioned oats 3 cups gluten-free brown rice flour mixture 1 1/2 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup golden raisins 1/2 cup almonds 1 tablespoon cardamom I topped with a teaspoon ...

If you have read the previous post about Claire Robinson and her Pasta Carbonara, you already know how I came to making this recipe.  I served this as dessert tonight after the pasta.  It says that this tastes like a cheesecake but it is low fat and I agree with that statement.  This was light and delicious and I would gladly make it to serve as a cheesecake.  We enjoyed it.  I am thinking of different toppings to make for it.  The cherries worked well but blueberries or peaches sound great, as well. This is a QED (quick, easy, delicious) recipe.  It took no time to put together the cheese part and I let the cherries cook, while I was making dinner, only checking on it and mixing it, occasionally. Baked Fresh Ricotta with Stewed Cherries (adapted from Claire Robinson -  Five Ingredient Fix ) I ngredients : 1 1/2 cups ricotta 1 large egg 3 tablespoons honey, divided zest and juice of 1 lemon, divided 6 ounces dark and sweet cherries, Method:...