Microwave: Mug O'Sardine and Egg Bread Pudding (Non-dairy)

If you've been reading my blog, you can see I have reduced my focus. I found I liked Toast Toppings, and Mug recipes, especially bread pudding recipes.

 

In a way, these recipes offer an opportunity to experiment with various ingredient and spice combinations. So, if it turns out to be a disaster, I did not waste much food.

Plus, I feel more confident making bread puddings than I do with baking, at this moment in time.

Also, I have begun to use coconut creme instead of milk or cream in several recipes, this, by accident, makes some of these recipes non-dairy.

 

This recipe developed when I decided to use some leftover sardines. I grabbed an older Scrambled Egg and Sardine Toast Topping blog post thinking I would use it.

 

Instead, I decided I did not want to make toast, so I thought, hey, covert this recipe into a bread pudding recipe.

This one’s for you Alex.

 

Mug O’Sardine and Egg Bread Pudding (Non-dairy)

(Inspired by: https://www.alexfergus.com/blog/51-sardine-recipes-for-the-fussiest-of-fish-eaters) 

 

 

Ingredients:

 

2 TBspns Sardine juice from leftovers from can of large sardines or a dollop of vegetable oil

1 egg

A Dollop Coconut creme, or milk, or milk substitute

2 TBspns Mashed leftover sardines

2-3 Dashes Onion flakes

1-2 Drops Hot sauce

1-2 Grinds Black pepper, to taste

1 Capful Lime juice

1 Slice Bread, intergral, torn into bits

Topping: A sprinkle of paprika

Variation Topping: a bit of cilantro dressing

 

 

Process:

• Add sardine juices or oil to mug.
• Crack egg into mug.
• Add coconut creme.
  
• Stir and whip mixture well for about 30 seconds.
  
• Add sardine mash and lime juice.
• Stir and mix well.
• Add onion flakes, hot sauce, and black pepper.
• Stir well.
• Add bread bits.
• Stir and mix well.
• Place mug in microwave.
• Cover top of the mug with a saucer.
• Microwave on high for 2 minutes.
• Check to make sure mixture is fully cooked and not runny.
• If runny, cook for 30 seconds or more.
• Once done, use a knife to separate cooked mixture from sides of mug.
• Tip mixture out onto plate.
• Sprinkle with paprika.

 

 
Variation: drizzle mixture with cilantro dressing.

 

#GERD-friendly if you don't use the hot sauce and black pepper.

Microwave: Mug O'Banana Cake (Non-Dairy)

I had several over-ripe bananas in the freezer, in order to avoid waste.

What could I do with an over-ripe banana? Obviously, banana bread comes to mind, but could I find a mug recipe?

 

In my internet search, I got lost in the jungle of banana recipes.

There were banana cake, mug or regular size, recipes.

There were banana bread recipes and banana bread pudding recipes in various sizes.

Plus, I found a Mug recipe for Eggless Banana Cake.

I got confused. Did the recipe call for a banana or a ripe banana or an over-ripe banana? Was the recipe a full-sized recipe or a mug recipe? Did the recipe call for ingredients I did not have or did not use?

There are days when I can’t keep recipes straight and confuse several recipes when I begin preparations. So, it was with caution, I choose one recipe to try.

I got lucky. I choose “Banana Bread Cake in a Mug.” Of course, I made modifications.

Microwave: Mug O’Banana Cake (Non-Dairy)
(Adapted from: https://www.rd.com/food/fun/cake-in-a-mug/)

 

 

Ingredients:

1 TBspn Veg oil

1 Egg

2-3 Tbspns Coconut creme, or milk, or milk substitute

2 TBspns Sugar

1/2 Over-ripe medium or large banana

1 Slice Bread, multigrain, torn into pieces

1 Capful Vanilla flavoring

1-2 Shakes Cinnamon powder

1 TBspn Nuts, crushed, or Almond slivers (Optional)

1 TBspn Raisins (Optional)

Optional Toppings: fresh fruit, sliced, or dry fruit, or cinnamon, or frosting, or honey

 

Process:

• In a mug, add oil, egg, and coconut creme.
• Stir well. Whip for 30 seconds or more.
• Add sugar.
• Stir well.
• Add banana.
• Stir, mix and whip well.
  
• Add bread, vanilla, cinnamon.
• Add nuts, and raisins.
• Stir thoroughly to mix all items together. Make sure bread is soaked in liquid. Stir and whip well.
• Mixture will be like batter.
• Cover mug with saucer, microwave (1500 kw) on high for 3:30-4 minutes. Saucer may pop off as mixture rises.
  Use knife to separate cake from sides of mug.
• Tip onto plate.

 

Topping Variations:

• Fresh, canned, or dry fruit.
• Drizzle with honey.
• Sprinkle with cinnamon.
• Spread frosting over top of banana cake. See below.

Variation: if you add a frosting, Let the cake cool.

Cut cake in half horizontally.

Spread topping over cake tops.

Sprinkle with cinnamon (optional).

 

Frosting:

2 TBspns Cream cheese

1 Tspn Confectionery sugar

1 Tspn Sugar

1 Tspn Lime juice

1 Tspn Peanut Butter

1 Capful Vanilla flavoring

1/4 Tspn Ground cinnamon

 

Place ingredients into a refrigerator container with a lid.

Mix, stir and mash ingredients together until smooth.

After icing the Banana Cake, save any remains in the refrigerator for your next Mug O'Banana Cake.

 

 

So many great thoughts came to mind as I made this recipe for the sixth and seventh time.

 

I should save the seeds that are left in the bread bag for use elsewhere.

 

I used bananas given to me by a family of friends before they returned to the States to make this recipe several times, which made this cake recipe special.

 

So, this Banana Cake recipe is a good memory recipe like mom’s green bean casserole, it will always bring a smile.

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.