This is another recipe from Grandma Sharon, transcribed by my mother in the mid-nineties.
Preheat oven to 350.
Ready in 1 hour, 10 minutes.
Serves 8 (or more!)
- 1/4 cup dark brown sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- 2 tablespoons coconut oil
- 1/4 teaspoon nutmeg
- 1 egg, slightly beaten (or egg substitute, if vegan)
- 2 cups milk, scalded, or 2 cups soymilk, warmed
- 2-3 pieces of irish soda bread, torn into cubes
- 1/2 cup raisins, or other fruit (optional)
- Optional: Irish Cream Liquid Coffee Creamer, to taste.
- Combine first 6 ingredients.
- Add scalded milk slowly, stirring all the while.
- Add bread cubes and fruit. Mix thouroughly.
- Pour mixture into well greased 8x12x2 baking dish.
- Set baking dish in pan of warm water, and bake at 350 for an hour, until a knife inserted into the center comes out clean.
- Cool, serve, and enjoy!
(Goes great with whipped cream!)
This is a recipe from before I was born. It’s like a lighter version of corn casserole.
- 2 cans (uncooked) yellow or white hominy, drained
- (optional) green and red bell peppers, chopped
- 1 medium onion, chopped (I find that short, wide, yellow onions are the sweetest.)
- 1 cup sour cream
- 1 cup sharp cheddar cheese, grated. Other shredded cheeses would also work for this recipe, as long as they aren’t mozzarella or ricotta, because those both would be kinda weird in a recipe like this.
- 1 small can chopped green chiles (drained, if possible)
- Preheat oven to 325 degrees.
- Add ingredients in large bowl and mix.
- Pour into ungreased baking dish.
- Bake the first half of time covered, and the second half, uncovered.
- Grandma Sharon didn’t use a specific amount of time, but based on my research, I would bake this for a total 30 – 35 minutes.
- Top with cheese and let melt.
- Let cool 5 minutes before serving.