Microwave: Mug O'Faux Treacle Bread Pudding

Hot from the microwave. Hmmm, it's tasty but I'd call it Honey Bread Pudding.

Of course, because I watch a lot of British TV shows, Treacle Pudding or Treacle something is often mentioned, so I had to try some version of it.

The recipe called for Black Molasses. I could not find any molasses, so I tried some heavy Sugar Syrup.

Microwave: Mug O'Faux Treacle Bread Pudding
(Adapted from: https://www.thespruceeats.com/easy-treacle-tart-recipe-435039)


Ingredients:

1-2 Slice Bread, various, torn
2-3 TBspns Sugar Syrup or honey
1 TBspn Dark Thick Syrup or Black Molasses
1/4 Tspn Lime zest
1/4 Tspn Lime juice
1 Capful Vanilla flavoring

1 Egg
A Dollop of Coconut Creme
1 Tspn Bread crumbs

Topping: Plain yogurt

 

 

Process:

Essentially, mix all ingredients thoroughly for a minute or more.

Cover mug with a saucer.
Microwave on high for 3 minutes.

Serve with yogurt, or crème fraiche, or vanilla ice cream.

 

Obviously, very high in sugar and calories.

No Bake: Peanut Butter Balls with Chia Seeds Rolled in Oats

I do tend to repeat myself by making various versions of recipes I like. This is a pretty simple recipe with few ingredients.

 

Once made, these little balls are great to pop in your mouth when seeking a sweet treat.

 

 

No Bake: Peanut Butter Balls with Chia Seeds Rolled in Oats

 

Makes 10-12 balls.

 

Ingredients:

Two bowls

2-3 TBspns honey
2 heaping tablespoons  peanut butter
2 heaping tablespoons dry milk
2 TBspns Chia seeds
1/2 cup oats
1 dab of vegetable oil


Process:

Pour oats in a small bowl.
Mix honey, peanut butter, dry milk, chia seeds, oil in a soup bowl.
Chill for 5 minutes.
Take 1/2 a spoonful of mix and roll in palms to create a ball.
Roll ball in oats.
Place in freezer container.
Freeze and eat at any time.

 

Note: The Peanut Butter Balls do not really freeze. 

 

Refrigerator: Mug O'Blueberry Cheesecake

Finally, I found a great recipe to make a single serving of refrigerator cheesecake.

 

Refrigerator: Mug O’Blueberry Cheesecake

(Adapted from: http://singularcity.com/satisfy-your-sweet-tooth/)

 

 

Pre-Preparation:

 

I keep dry blueberries in stock. But, if you have fresh blueberries, you can skip this step.

 

Soak 1-2 TBspns dry blueberries in water overnight.

OR

Put blueberries in a cup, add enough water to soak them. Warm blueberries briefly in the microwave (20-30 seconds). Allow to sit at least 30 minutes.

 

 

Ingredients:

2 Sugar Cookies

2-3 TBspns Cream cheese

1 TBspn Yogurt, plain

1/2 Tspn Lime zest

3 Tspns Lime  juice

6-8 TBspns Blueberries, dry, soaked and drained or fresh

 

Process:

• In a cup, stir cream cheese, yogurt, one Tspn lime juice and zest together. Reserve.
• Place one cookie in bottom of mug or cup.
  
• Pour one Tspn lime juice over it.
• Spoon 1/3 cream cheese mixture over the top.
• Place second cookie on top.
• Pour the remaining lemon juice over cookie.
• Spoon remaining cream cheese mixture over the top and smooth out the surface.
• Place the blackberries (drained) over the top of the dessert.
• Refrigerate for one hour before serving.
  

MIcrowave: Mug O'Banana Crumble

Make a crumble from almost any fruit.

 

Microwave: Banana Crumble

(Adapted from: http://cookingmatters.org/recipes/banana-crumble)

 

Ingredients:

1/2 - 1 Banana, sliced

Topping:

1-2 TBspns Sugar

1-2 TBspns Flour

1-2 TBspns Oats

1-2 TBspns Vegetable oil

1-2 Dashes Cinnamon

 

 

Process:

Place banana pieces in a small microwaveable bowl or cup.

In a separate bowl, add remaining ingredients.

Stir ingredients to mix well.

Spoon topping over banana slices.

Microwave on high for 1-1/2 minute.

Optional Sauce:

Mix 1 TBspn each, yogurt and honey together.

Spoon sauce over cooked banana mixture.

Variation: Top cooked banana mixture with additional slices of banana and a dash of cinnamon.

 

Microwave: Mug O'Mexican Bread Pudding

Mug O’Mexican Bread Pudding

(Adapted from: https://www.goodtaste.tv/recipe/capirotada-mexican-bread-pudding/)

Ingredients:

1 8oz Coffee mug

1 TBspn Olive oil (or margarine)

2-3 TBspns Raisins

1/4 Apple, diced

1 Slice Multi-grain bread, torn into pieces

1 Egg

1 - 1 1/2 TB Sugar

2 Dollops Milk (or yogurt) or more if needed

1 Capful Vanilla flavoring

1 TBspn Almonds, silvers or crushed

2 Dashes Cinnamon

2 Dashes Nutmeg

Topping: Mixed cheese or other cheese, grated

Optional: 1 Slice of toast with mayo.

 

 

Process:

Add oil to mug.

Swirl oil in mug to coat bottom and sides of mug.

Add the rest of ingredients except cheese.

Stir and mix ingredients thoroughly.

Add more milk if contents are not moist.

Top with grated cheese.

Place mug in microwave. Use a saucer as a cover.

Microwave on high for 2 minutes.

Check to see if all liquids have been cooked off. If not, microwave on high for 30-60 seconds.

Tip mug contents onto a plate or onto a slice of toast (with or without mayo) on a plate and spread over toast.

 

Microwave: Mug O'Peanut Omelet -- An Introduction to George Washington Carver

From tragic beginnings, George Washington Carver became a noted botanist who promoted various agricultural methods and new cash crops like the peanut and sweet potato that helped save the American agricultural economy in the 1930s.

 

This is the first of several peanut recipes, I will attempt to adapt based on Carver's recipes published by Experimental Station, Tuskegee Normal and Industrial Institute, Tuskegee Institute, Alabama, Tuskegee Institute Press in BULLETIN NO. 31 June 1925 (Revised from the original publication of April, 1918).

(Retrieved 6/2/2019 from: https://aggie-horticulture.tamu.edu/fruit-nut/carver-peanut/)

 

 

Original Recipe

"NO. 44, PEANUT OMELET
Cream a slice of bread in half a cup of rich milk; beat the whites and yolks of two eggs separately; add the yolks to the bread crumbs and milk; to half a cup of finely ground peanuts add a dash of pepper and salt; mix thoroughly; fold in the whites, and cook as usual in a buttered pan."

My Version is below.

Mug O’Peanut Omelet (Bread Pudding)
(Adapted from: How to Grow the Peanut and 105 Ways of Preparing it for Human Consumption Seventh Edition, January 1940, By George W. Carver, M.S. in AGR., Director, No. 44, Peanut Omelet)

 

 

Ingredients:

Olive oil
2-3 Drops Hot sauce
Ground Black pepper to taste
A Dollop Milk
1 Egg
1 Slice Bread, multigrain, torn into pieces
1 TBspn Crunchy Peanut Butter or Smooth Peanut Butter

1/2 Tspn Crushed peanuts (Optional)

 

Process:

Add oil to mug, swirl to coat bottom and sides of mug.
Add hot sauce and milk.
Add black pepper.
Add egg.
Stir and whip thoroughly.
Add bread pieces.
Stir and mix to make sure bread is soaked in liquid.
Add peanut butter.

Add crushed peanuts (optional).
Stir and mix thoroughly.
Cover and Microwave on high for 2 minutes.

 

Came out pretty good. For me, because it was a bit sweet, I think of it as a dessert.

 

 

For more information about George Washington Carver:

 

George Washington Carver -- Biography.com
https://www.biography.com/scientist/george-washington-carver

George Washington Carver
http://www.americaslibrary.gov/aa/carver/aa_carver_subj.html

George Washington Carver -- ACS
https://www.acs.org/content/acs/en/education/whatischemistry/landmarks/carver.html

 

George Washington Carver -- The State Historical Society of Missouri

https://historicmissourians.shsmo.org/historicmissourians/name/c/carver/index.html#referenc

George Washington Carver -- National Agricultural Library

https://www.nal.usda.gov/exhibits/ipd/carver/

George Washington Carver -- Peanut Products

https://www.tuskegee.edu/support-tu/george-washington-carver/carver-peanut-products

George Washington Carver -- Wikipedia
https://en.wikipedia.org/wiki/George_Washington_Carver

 

(Source: https://www.tuskegee.edu/support-tu/george-washington-carver/carver-peanut products)

Microwave: Mug O'Apple & Mock Mincemeat Crumble

This is just one use for Mock Mincement.

 

Mircowave: Mug O’Apple & Mock Mincemeat Crumble

Ingredients:

Topping:
1-2 Tspns Sugar
2  Level Tspns Flour
2 Heaping Tspns Oats
2 Tspns Olive or vegetable oil
2 Shakes Cinnamon

Add ingredients into a cup. Stir well. Reserve.

 

Additional Ingredients:

1-2 Drops Hot sauce
1/2 Apple, washed, diced
2 Full TBspns Mock Mincemeat
2 Shakes Cinnamon


Process:

Coat bottom of a mug with oil.
Add hot sauce.
Add diced apple, mincemeat, and cinnamon.
Stir and mix well.
Top with reserved Oat Mixture.
Microwave 2 minutes on high.

Mock Mincemeat

Mock Mincemeat
(Adapted from: Mock Mincemeat, F. L. Gillette. “The Whitehouse Cookbook [1887])

 

eBook available on Project Gutenberg

 

I have always wondered about mincemeat. After perusing several recipes, I found this recipe and appreciated the meat-less variation.

 

From what I have read, mincemeat is used in pastries and cakes as a sweet treat.

Ingredients:

 
1/2 Cup Water
1/4 Cup Honey or Molasses
1/4 Cup Sugar
1/4 Cup Apple cider vinegar
1/3 Cup Olive Oil “Suet” (Frozen mixture of olive oil and strong vegetable broth)
1/2 Cup Raisins, chopped
1/2 Apple, peeled and diced
1/2 Cup Dried blueberries
1/2 Cup Cracker crumbs
1 Egg
1 Tspn Cinnamon
1 Tspn Cardamom
1 Tspn Nutmeg
1/2 Tspn Ground black pepper
1/2 Tspn Cumin
2-3 Drops Hot sauce
1/4 Tspn Lime zest

Garnish: Cran-Apple Juice (Optional)


Process:

 

Add water to pot.
Add sugar and molasses. Stir well.
Add fruits to pot. Cook on medium heat for a few minutes.
Add vinegar, suet, spices, cracker crumbs, and egg. Stir well.
Cook several minutes to reduce liquid. Stir frequently.
Refrigerate contents overnight.

Variation: Add a splash of Cranberry-Apple juice to each portion, reheat before serving.

Mug O'Basic Bread Pudding

Like my post on Simmer Sardines on Toast, this recipe and others illustrate that "What is old is new again."

 

For some reason, I am always amazed to find that many of the latest food trends like Mug Recipes and Toast Toppings are not new. You can find, in several cookbooks over 100-years-old, precedent recipes for Mug Recipes (Tea Cup Bread Pudding) and Toast Toppings (Broiled Sardines on Toast) recipes.

Also, many older cookbooks refer the use of leftovers. A bread pudding often uses stale bread.

 

Mug O'Bread Pudding

(Adapted from: No. 198 Tea Cup Bread Pudding, A Plain Cookery Book for the Working Classes by Charles Elmé Francatelli)

 

eBook available on Project Gutenberg

 

 Ingredients:

 

1 Dab Olive oil

1 Slice multi-grain bread, torn into small pieces

1 Level TBspn Sugar

1 Dollop Milk

2 Shakes of Nutmeg, powdered

1 Egg

 

 

 Process:

 

Add olive oil to a mug.

Swirl the oil over the bottom and sides of mug.

Add bread pieces.

Add sugar, milk and nutmeg.

Stir ingredients thoroughly.

Add egg.

Stir thoroughly.

Place mug in microwave, use a saucer as a cover.

Microwave on high for 1 minute.

Dump mug contents onto a plate to eat or eat straight from the mug.

 

 

Microwave: Mug O'Mixed Fruit Bread Pudding (Non-Dairy)

I started out thinking I'd try making different Mug Recipe, then, I switched to thinking about my recipe Mug O'Diana's Bread Pudding which used raisins.

 

I thought, I have raisins. Hmmm, I have apples. I have blueberries. Let's see how this goes.

 

Then, I realized I didn't have any milk, at the moment. Then, I thought, hey, use the crema de coco (Cream of Coconut) which is cream-like. Then, I thought, try using the condensed Horchata. So, here is the result.

Microwave: Mug O'Mixed Fruit Bread Pudding

(Non-Dairy)

 

 

Ingredients:

 

A Dollop of Olive oil

A palmful of Raisins

A palmful of Dried blueberries

1/4 Apple, diced

A Tspn Crema de Coco

A Tspn Horchata

A Dollop Water

A Capful Vanilla flavoring

A Drop of hot sauce

A Grind of Black pepper

1 Slice of Multi-grain bread, torn into small bits

1 Egg

 

 

Process:

 

Add oil to bottom of mug.

Swirl oil around to coat bottom and sides of mug.

Add fruits.

Add Crema de Coco and Horchata.

Add a dollop of water.

Add Vanilla and spices.

Add bread.

Stir and mix ingredients thoroughly until bread has been mixed well with the liquids.

Add egg.

Stir and mix well.

Cover Mug with a saucer.

Microwave 2 minutes on high. Check, if mixture is still too liquidity, microwave another 30-60 seconds.

Note: saucer may pop off as mixture heats and rises.

 

I ate it straight from the mug. It was delightful and surprisingly substantial.

 

Microwave and Stovetop: Peanut Butter Popcorn

I am always amazed when I crave a snack or dessert or other food information, Spruce Eats has what I want. Plus, I like their website, it is attractive, well-organized and user friendly.

It wasn't until I searched for popcorn recipes did I realize all the ways you can "flavor" or use popcorn as a snack or dessert.

 

 

Microwave and Stovetop: Peanut Butter Popcorn

(Adapted from: https://www.thespruceeats.com/peanut-butter-popcorn-4780011)

 

1-2 Servings

 

Pre-preparation: 

Make 2-4 cups of popped popcorn.*

Ingredients:

2 Cups Popcorn, popped

2 Dollops Olive oil

2 TBspns Sugar

3 Dollops Honey

2 Dollops Vanilla flavoring

3 Heaping TBspns Creamy Peanut Butter

 

Process:

Place 2 cups of popped popcorn in a container with a lid.

Reserve any remaining popcorn for later use.

In a pan, add olive oil, sugar, honey, vanilla flavoring.

Cook on high.

Stir continually as mixture begins to boil.

Add peanut butter.

Stir thoroughly.

Reduce heat if necessary to avoid burning.

Remove from stovetop.

Spoon the amount of mixture you desire over popcorn.

Stir to coat the popcorn. It may be an uneven coating.

Reserve any remaining mixture in frig for later use.

Serve popcorn as a snack or treat.

Store any leftovers in frig.

 

 

 

 

 

 

 

 

 

 

 

*I made my popcorn in the microwave.

Microwave: Mug O'Black Bean Chocolate Cake

In a search for black bean recipes, I was surprised to find recipes for Black Bean Chocolate Cake, including a mug version.

As usual, I adapted the mug recipe to what I had on hand. Also, the original recipe was for two mug cakes. I created a one cake mug version.

 

I actually used black beans I had just cooked. I used a different method than the one noted on SpruceEats (see Resources below).

 

I put about a half of cup of dry black beans (rinsed) into a container and filled the container with water and let the beans soak for several hours. Then, I transferred the beans to a pot and added about 1 1/2 cups of water. I brought the beans to a boil then lowered the temperature to a simmer and let the beans simmer for about an hour or more. When I checked the beans, they were soft. I turned off the beans but let the covered pot sit on the counter to cool down before I put the beans into a jar and then into the frig.

 

 

Microwave: Mug O’Black Bean Chocolate Cake

(Adapted from: https://www.myrecipemagic.com/black-bean-brownie-mug-cake-2501391899.html)

Ingredients:

1/4 Cup Black beans, cooked and drained

1 TBspn Flour

1 TBspn Cocoa powder

1 TBspn Honey

1 TBspn DIY milk (milk made with lactose-free dry milk)

1 Tspn Vanilla flavoring

1 Egg

1/4 Tspn Baking powder

Topping: Honey

Suggested extra toppings: almond slivers, chocolate syrup

 

 

Process:

Add beans to mug.

Use a fork to mash the beans. Stir and mash until all the beans are mashed.

Add flour and cocoa powder.

Stir and mix ingredients until thoroughly mixed.

Add honey, milk and vanilla.

Stir ingredients thoroughly.

Add egg and baking powder.

Whip and stir ingredients thoroughly.

Put mug in microwave, cover with a saucer.

Microwave on high for 2 minutes.

Tip mug over and use a fork to help the cake slide onto the plate.

Add topping(s).

 

I was surprised, this turned out well. It tastes like chocolate cake with a subtle flavor of the black beans.

 

Resources:

 

Spruce Eats

How to Cook Black Beans

https://www.thespruceeats.com/cooking-black-beans-1808034

Refrigerator: Vanilla or Horchata Chia Pudding

Chia seeds are incredibly small, amazing and alien.

 

By Magister Mathematicae - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=15245222

While I sprinkle Chia on many dishes, but Chia pudding has become a favorite dish.

 

 

Refrigerator: Vanilla or Horchata Chia Pudding

(Adapted from: https://www.allrecipes.com/recipe/222058/chia-pudding/)

 

 

Ingredients:

1 Cup Dry Milk mixture (Lactose free)
1/3 Cup chia seeds
1/2 TBspn white sugar
1 Capful vanilla extract

Or just use 1 Cup of Horchata and eliminate, sugar and vanilla.

Makes about 11oz.

 

 

Process:

Combine milk, chia seeds, sugar, and vanilla extract in a container with a lid.

Stir to mix thoroughly.

Add lid.

Put in frig overnight.

 

The Chia seeds will absorb the liquid, expand and jellify.

The next day, serve pudding, offer various toppings like: fresh fruit, dried blueberries, raisins, crushed nuts, sesame seeds or other items.

Over time, the pudding will thicken, add more liquid to keep it the consistency desired.*

*The more milk/Horchata I added, the more pudding I had as the Chia continued to expand.

Microwave: Mug O'Diana's Bread Pudding

Part of searching for recipes are the surprises.

Don’t recall what I was originally searching for but I found a video with a Royal chef regarding Princess Diana’s favorite dessert, bread pudding with raisins.

So, of course, I adapted the original recipe and converted it to a mug recipe.

Mug O’Diana’s Bread Pudding
(Adapted from:
https://www.goodtaste.tv/2010/02/27/princess-dis-favorite-buttery-bread-pudding/)

Pre-preparation

 

Soak 1-2 TBspns raisins in vanilla flavoring overnight. Store in frig.


Ingredients:

8oz coffee cup
1 TB Olive oil (or margarine)
1 1/2 Multi-grain Bread slices, torn into small pieces
1 Egg
1 1-2 TBspns Sugar or honey
3 TBspns Cream, or DIY milk, or yogurt
1 Heaping TBspn Pre-Soaked raisins with residual liquid
1 Tspn Vanilla, if desired
2 Dashes Cinnamon
Garnish: Almond slivers

 

 

Process:

Add oil to bottom of cup.
Add egg, sugar, cream.
Add raisins and any residual liquid.
Add extra vanilla, if desired.
Add cinnamon.
Stir to mix well.
Break bread into pieces into cup.
Push bread down so all pieces are soaked in mixture.
Stir to mix well.
Microwave 2 minutes on high.
Garnish with almond slices.
Serve with fresh fruit.

Delicious!

No Bake: Lime Cream Cake Freezer Dessert - Experiment #1

You are going to see several No Bake Lime Cream Cake Desserts here because I can't seem to make the same one twice. This has a lot to do with the ingredients I have on hand and my own "cooking" abilities.

This will be one of those desserts I won't be able to duplicate because I was also trying to use some leftover cream and yogurt, so I probably won't have this combination of ingredients on hand at the same time, again.

 

One of these days, I hope I can come up with a Universal No Bake Lime Cream Cake Refrigerator Dessert.

No Bake: Lime Cream Cake Freezer Dessert - Experiment 1

 

 

Ingredients:

 

1/2 Cup cream

1/2 Cup condensed milk

1/2 Cup evaporated milk

2-3 TBspns Yogurt

3 dollops lime juice concentrate

6-8 sugar cookies, crumbled

 

 

Process:

 

Add cream, milks and yogurt in a bowl.

Stir and whip with a spoon until smooth.

Add lime juice.

Mix liquids thoroughly.

Make thick layer of cookie crumbs on the bottom of small rectangle microwaveable glass loaf dish with a cover.

Add 1/2 of cream mixture, no need to use it all.

Top with 2 crumbled cookies.

Sprinkled top with lime zest.

Put in freezer.

Freeze overnight or 6-8 hours.

 

Personally, I like to let it defrost a bit before serving, it makes it easier to divide the portions.

 

This No Bake: Lime Cream Cake Freezer Dessert came out pretty good. It was very tasty, just the right about of lime. But, it could have used more crumbled cookies.

No Bake: Blueberry Cream Cheese / Yogurt Refrigerator Dessert

No Bake: Blueberry Cream Cheese / Yogurt Refrigerator Dessert

Ingredients: 

 

8 Sugar cookies

1/2 8oz Package Cream Cheese

2-4 oz Plain yogurt

4-6 TBspns Canned Blueberry pie filling

Process:

In a bowl, mix cream cheese and yogurt together.

Stir until smooth.

Add more yogurt to make mixture thinner, if desired.

In a dessert or small bowl, add a layer of 4 roughly crushed sugar cookies.

Add a thin layer of cream cheese/yogurt mixture. It is not necessary to use all the mixture.

Smooth layer out to sides of bowl.

Add blueberry filling, spread fulling to sides of bowl.

Top with a layer of crushed sugar cookies.

Refrigerate overnight.

No Bake - Refrigerator: Mug O’Chocolate Cream Cake

 

Now, when I look at an interesting recipe, I think, "Can I make this into a Mug Recipe?"

Lucky for me, with this recipe, you can make a mug version.

No Bake - Refrigerator: Mug O’Chocolate Cream Cake

(Adapted from: https://www.olivemagazine.com/recipes/baking-and-desserts/coffee-and-cream-fridge-cake/)

Pre-preparation:

Make 1/4 cup of strong coffee:

Add 2 heaping Tspns of instant coffee to 1/4 cup of hot water.

Stir.

Ingredients:

A dribble vegetable oil
5 oz light cream*
1.5 oz coffee concentrate
1 Tspn Chocolate milk powder mix and extra for garnish
2 Tspns confectioner sugar
1 Tspn Vanilla flavoring (optional)
Sugar cookies, crushed


Process:

In a measuring cup, add cream, coffee concentrate, chocolate powder, 2 Tspns confectioner sugar, and vanilla flavoring.

Mix thoroughly. 

Whip until it froths.

In a large mug, add vegetable oil, swirl oil to coat bottom and sides of mug.
Add a layer of some of the crushed sugar cookies.
Add a layer of some of cream mixture.
Repeat layers until mug is almost full
Make last layer cream mixture.
Chill overnight.

Prior to serving, sprinkle with chocolate milk powder and some crushed sugar cookies.

 

I liked it. It was creamy, cakey, chocolatey, and coffeey.

Next time, I won't crush the sugar cookies into crumbs, I'll keep them a little chunky.

 

*I struggle to understand the differences in creams.

 This is the light crema I used:

 

According to Spruce Eats, a light cream has 20% butterfat.

https://www.thespruceeats.com/understanding-different-kinds-of-milk-and-cream-3050535