Guest guest Posted October 9, 2004 Report Share Posted October 9, 2004 6 eggs slightly beaten 1/2 cup Splenda 1 can pumpkin 1/2 cup dry nonfat milk 2 tsps pumpkin pie spice 1/2 tsp vanilla extract 1/4 tsp salt 3 cups scalded ff milk Preheat oven to 350 degrees. Oven rack centered. Spray custard cups with butter Pam. (8) This made 12. Bring big pan of water to simmer on top of stove. Mix all ingredients and pour into custard cups 3/4 full. Sit cups in a large baking dish. (I use a 15 x 9 x 2)CAREFULLY pour simmering water into baking dish AROUND CUSTARD CUPS till it reaches the level of the custard in the cup. Bake 25 - 30 minutes or until custard is set around the edges. Remove from oven and immediately remove custard from waterbath. Cool on wire rack till room temperature. Cover with plastic and refrigerate for at up to a week. YUM YUM YUM!! I'm doing CORE. I don't know how many points this has. Cindi Topper wrote: > thanks for all the freezer ideas, Gail. When you put it that way, I realize > I can do a lot of my normal freezer stuff. I espcially like the frozen brown > rice, since brown rice takes so long to cook, but is so easy to heat in the > microwave. > > Instead of doing the cooking all day routine, I have preferred to just > double or triple meals as I cook them, and then freeze up part of it, some > before cooking & some after. > Either way you go about it, it will be very helpful to have Core foods ready > to heat in my freezer for those days when I just don't get it together to > plan a good meal, or when I make my family a favorite that doesn't fit in > Core very well. They just aren't willing to give up homemade pizza . . . > > That pumpkin egg custard sounds yummy! Would you mind sharing the recipe? If > you share one, I'll share something else . . . > > Cindi > Re: Core foods in the freezer > > > In my freezer now I have CORE chicken noodle soup made with whole wheat > egg noodles, chicken, carrots, onions, and lots of different herbs and > spices. I have CORE chili made with three diffrent kinds of beans, whole > kernel corn and rotel tomatoes. I have brown rice cooked in chicken > broth...I only cook three bags of this at a time. I have some pulled > pork from a pork roast that I cooked. I have some CORE lasagna. I'm > cooking some red beans in the crockpot today and a rotisserie chicken. > Tomorrow I will make some more spaghetti sauce...that does fast. Wow...I > didn't realize I had cooked so much stuff already. I might not have to > cook much more before my surgery. I also make a big batch of CORE > barbeque sauce out of catsup, apple cider vinegar, mustard, > worcestershire sauce and bold and spicy A1. I saved a 64 ounce catsup > bottle to keep my barbeque sauce in. > > I take a whole day and just cook. I chop lots of onions and peppers and > use them in different recipes. It's easier than pulling all that stuff > out at different times. Hubby likes to help me. > > Today I made some pumpkin egg custards that are WONDERFUL. I'm wondering > if they will freeze well. > > Good luck. > > Gail > > Cindi Topper wrote: > > > Gail wrote: I plan on cooking all weekend to stock my freezer with CORE > > foods > > > > > > Would you mind sharing some ideas for Core Freezer foods? I love to have > > prepared foods in my freezer, and I really haven't spent much time > thinking > > how to apply that to COre program. > > > > Thanks, > > Cindi > > > > > > Quote Link to comment Share on other sites More sharing options...
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