Hey, it’s Sweater Weather time! Are you feeling cozy, indoorsy and maybe a bit tired? How about a starchy dish that matches the vibe? This month, we exchanged recipes that each bring out that hygge feeling: Rutabaga Casserole and Pumpkin Pecan Bread Pudding. They both filled our stomachs, but which one captured our hearts and minds?
Old business from episode 1: Watergate Salad Makes a Comeback
Notes from episode 2:
Scandia, Minnesota
Elim Lutheran Church: A Brief History
What a carved rutabaga looks like
Adapted version of Pumpkin Pecan Bread Pudding by Joanne Change (original recipe calls for 8 slices of white crusty bread, this recipe uses croissants, we used challah)
Pastry Love: A Baker’s Journal of Favorite Recipes by Joanne Chang
Recipe for Rutabaga Casserole:
1 large rutabaga
16 soda crackers
1 egg, beaten
1/4 cup sugar
1/2 cup milk
1 stick of butter, melted
salt and pepper, to taste
Cook rutabaga until done and mash. Crush soda crackers. Mix all ingredients and put in greased 8-inch round casserole dish (or similar). Cover and bake for 45 minutes at 350 degrees. Uncover and bake 15 minutes more. Serves 6. “Even if you don’t like rutabagas, you’ll like this dish!!”
Submitted by Beverly Pratt, Elim140th Anniversary Recipe Book, 1994
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