Cinnamon Custard
Cinnamon Custard (Jericalla)
1/2 cup granulated sugar
6-inch cinnamon stick
2 cups milk
3 large eggs
In a saucepan combine sugar & cinnamon with milk; bring to a boil
Remove from heat, cool slightly & cover
Refrigerate at least 8 hrs
After chilling, preheat the oven to 350 deg F
Reheat the milk mixture in a saucepan to a scald & remove cinnamon stick
In a bowl, beat eggs, then add milk mixture slowly, beating as you pour
Divide mixture among 4 custard cups & sprinkle tops lightly with cinnamon
Set cups in a baking pan & add hot water to the pan to reach about to the middle of the dishes
Bake for about 30 min or until custard is set
Chill or serve warm
Coyote Gulch Breakfast Quesadilla
Coyote Gulch Breakfast Quesadilla
3 ozs chorizo
4 eggs
Salt & pepper
2 tsp butter
2 burrito-size flour tortillas
2 green onions, sliced
1 cup shredded Monterey jack cheese
1/4 cup chopped cilantro
1 tbsp garlic oil or other oil of choice
Sour cream (optional)
1/2 avocado, sliced (optional)
Saute chorizo in small skillet over medium heat, breaking up with spoon until hot & cooked through, about 3 min
Remove from heat & set aside
Lightly beat eggs with whisk or fork
Season with salt & pepper to taste
Melt butter in a small skillet over medium-low heat
Add eggs & cook, stirring, as you would scrambled eggs
Spoon cooked eggs onto 1 tortilla & gently spread evenly to within 1/2-inch of edge
Spoon cooked sausage evenly over eggs
Sprinkle with green onions, cheese & cilantro
Top with remaining tortilla
Heat garlic oil in shallow 12-inch skillet over medium-low heat
When hot, lightly brush some of the oil over the surface of the top tortilla
Place quesadilla in skillet oiled-side up
Cook over medium-low heat until browned on bottom, about 5 min
Turn & cook until second side is browned & cheese in center is melted, 3 to 4 min
Remove from heat to chopping board & cut into 8 wedges
Serve with sour cream & avocado, if desired
Sourdough Bread
Sourdough Bread
1 1/2 cups warm water
1 cup Sourdough Starter
4 cups unsifted all-purpose flour
3 tsps granulated sugar
1 1/2 tsps salt
2 to 2 1/2 more cups unsifted all-purpose flour
1/2 to 1 tsp baking soda
Combine water, starter, the 4 cups flour, sugar & salt in a crock or glass bowl
Mix well, cover lightly with a towel or cheesecloth folded into several thicknesses, & let st& at room temp for approximately 18 to 24 hrs or until the dough has doubled in size
Mix 1 cup of the remaining flour with 1/2 tsp of the baking soda & stir this into the risen dough until it is very stiff
Turn the dough out onto a floured board & knead approximately 1 more cup of flour & a little more baking soda into it
Knead it for 5 to 10 min or until the dough is smooth
Shape into 2 long loaves or 1 large round loaf, place on a lightly greased baking sheet, cover, & let st& in a warm place for 3 to 4 hrs or until almost doubled in size
Preheat oven to 400 deg F
Brush a little water on top of the loaves & make a few diagonal slits across the top with a sharp knife
For a crustier bread, place a shallow pan of water in the bottom of the oven
Bake for approximately 45 to 50 min or until the crust is a medium dark brown