Erin's Favourite Egg Bake - Mama Lou

Mama Lou started making this recipe for Christmases probably 20 years ago. It was the ONLY way Erin would eat eggs. It soon became a hit and a favoured meal of Erin. Without further ado.

8 oz (225 grams) sliced bacon
3 1/2 cups dry Italian or white bread cubes (or bread crumbs)
2 1/2 cups milk
3/4 tsp sale
1/2 tsp hot pepper sauce
1/4 tsp oregano leaves
4 eggs
(boiling water)

About 1 1/2 hours before serving, dice the bacon. In a 2 quart (2 liter capacity) saucepan, cook bacon til brown. With paper towel remove excess fat when draining.

In shallow 1 1/2 quart (1 1/2 liter capacity) casserole arrange bread.

In medium bowl beat eggs, milk, salt, pepper sauce and oregano. Stir in bacon, leaving 2 TBS set aside. Pour mixture over bread.

Set casserole in large roasting pan (large enough to easily hold the casserole dish). Place in oven and fill roasting pan (with boiling water, halfway up the side of the casserole dish.

Bake for 50-60 mins at 355 degrees F (180 degrees C) or until inserted knife comes out clean.

Sprinkle on remaining bacon just prior to removing from oven.

PLEASE BE VERY CAREFUL OF THE BOILING WATER WHEN REMOVING FROM THE OVEN!

Serves 4
280 calories each serving

Carrot Cake Follow-up - Maggie May

Today I brought in to work a few slices of the carrot cake I made the other day. It was a hit. I was pleased. I kept getting compliments and in turn warned them that my head might get big if they continued. Pleased to see that it was enjoyed by not only Gregg and I, but others.

Lemon Meringue Pie - Maggie May

This is a favourite recipe of mine. It is a non-traditional take on the classic Lemon Meringue Pie. I made it the first time about 5 years ago for my mother-in-law and have been baking it for her ever since. It's great. Give it a go!

Crust:
1 1/2 cups graham cracker crumbs/ milk arrowroot (ground)
2 TBSP sugar
1 TBSP butter/ margarine, melted
1 large egg white, lightly beaten
cooking spray

Filling:
2 TBSP grated lemon rind
1/2 cup fresh lemon juice
14 oz (415 ml) fat-free condensed milk
6 oz (175 ml) lemon yogurt (difficult to find in Aus, but Vaalia makes a Lemon Crème which is great)
1 1/2 tsp unflavoured gelatin
3 TBSP water

Meringue:
2/3 cup sugar
1/4 cup water
2 large egg whites
1/4 tsp cream of tartar

Preheat oven to 325 degrees F (160 degrees C).

Combine crust ingredients in a bowl, toss with fork until moist. Press into 9" pie plate covered with cooking spray. Bake at 325 degrees F (160 degrees C) for 15 minutes or until lightly browned. Removed from oven and cool on rack.

Combine lemon rind, lemon juice, condensed milk and yogurt in medium bowl and set aside.

Sprinkle gelatin over 3 TBSP water in a small bowl. Let stand for 1 minute. Microwave at HIGH for 15 seconds and stir til dissolved. Then stir gelatin mixture thoroughly into yogurt mixture.

Spoon filling into cooled crust. Press a sheet of plastic wrap onto surface of pie and chill for 1 hour or until almost set.

Combine 2/3 cup sugar and water in small saucepan. Bring to boil. Cook without stirring til thermometer reads 240 degrees F. Beat egg whites and cream of tartar on high until foamy. Pour sugar syrup in a thin stream into eggs. Beat on high til stiff peaks form.

Remove plastic wrap from pie and spread meringue over filling, sealing to the edge of the crust.

Broil meringue for 1 minute to brown the top. (For Australians that means to heat under your griller)

Cool until set.

Serves 8

Carrot Cake - Maggie May

As mentioned, I've posted my tried and tested carrot cake recipe. Yum! Give it shot.

Old Fashioned Carrot Cake:

2 1/2 cups all-purpose/plain flour
2 tsp baking soda
2 tsp cinnamon
1 tsp baking powder
1 tsp salt
1/2 tsp nutmeg
4 large eggs
1 cup sugar
3/4 cup brown sugar
1 cup vegetable oil
1/4 cup milk
1 TBSP vanilla extract
3 cups loosely packed shredded carrots (about 6 medium)
1 cup walnuts, chopped (optional)
3/4 cup seedless raisins/sultanas

Cream Cheese Frosting:

2 pkg (3 ounces each) cream cheese, softened
6 TBSP butter or margarine, softened
3 cups confectioner/icing sugar
1 1/2 tsp vanilla extract

Preheat oven to 350 degree F/ 180 degrees C. Grease 13" x 9" baking pan. Line bottom with waxed paper; grease paper. Dust pan with flour.

In medium bowl, combine flour, baking soda, cinnamon, baking powder, salt and nutmeg

In a large bowl, withe mixer at medium-high speed, beat eggs and sugars until blended, about 2 mins, scraping bowl with rubber spatula. Beat in oil, milk and vanilla. Reduce speed to low; add flour mixture and until smooth, about 1 minute, scraping bowl. Fold in carrots, walnuts (optional) and raisins (optional).

Spoon batter into prepared pan, spreading evenly. Bake until toothpick inserted in center comes out almost clean, 55-60 mins. Col in pan on wire rack 10 mins. Run thin knife around cake to loosen from sides of pan. Invert onto rack and cool completely.

Prepare cream cheese frosting combining all ingredients and beating until light and fluffy. Frost cooled cake.

Serves 16