2020-04-01 Taste of Home

CONTEST

78 APRIL/MAY 2020 TASTEOFHOME.COM

Grandma’s Onion Squares

My grandma brought this recipe with

her when she emigrated from Italy

as a young wife and mother. It is still

a family favorite of ours.

—Janet Eddy, Stockton, CA

Prep: 40 min. • Bake: 35 min.

Makes: 9 servings

2 Tbsp. olive oil

2 cups sliced onions

1 tsp. salt, divided

¹₄ tsp. pepper

2 cups all-purpose flour

3 tsp. baking powder

5 Tbsp. shortening

²₃ cup 2% milk

1 large egg

³₄ cup sour cream

1. Preheat oven to 400°. In a large
   skillet, heat oil over medium heat.
   Add the onions; cook and stir until
   softened, 8-10 minutes. Reduce heat
   to medium-low; cook onions until
   deep golden brown, 30-40 minutes,
   stirring occasionally. Stir in ¹ ₂ tsp.
   salt and the pepper.


2. Meanwhile, in a bowl, combine
   flour, baking powder and remaining
   ¹ ₂ tsp. salt. Cut in shortening until
   mixture resembles coarse crumbs.
   Stir in milk just until moistened. Press
   into a greased 9-in. square baking
   pan; top with onions.


3. Combine egg and sour cream;
   spread over onion layer. Bake until
   golden brown, 35-40 minutes.
   Cut into squares. Serve warm.
   1 PIECE 256 cal., 15g fat (5g sat. fat),
   27mg chol., 447mg sod., 25g carb.
   (3g sugars, 1g fiber), 5g pro.

Grandma’s

Onion Squares

Bread Pudding Pie

This unique dessert is a bread

pudding-pie combo. It was created

by my paternal grandma’s family.

They had a farm and baked their

own bread, which made this a

low-cost dessert.

—Kelly Barnes, Lexington, IN

Prep: 15 min.

Bake: 55 min. + chilling

Makes: 8 servings

Pastry for single-crust pie

1 cup cubed bread

2 large eggs

2 cups 2% milk

³₄ cup sugar

¹₂ tsp. vanilla extract

¹₄ tsp. ground nutmeg

2 tsp. butter

1. Preheat the oven to 425°. On a
   floured surface, roll dough to fit a

Bread

Pudding Pie

9-in. pie plate. Trim and flute edge.

Arrange bread in bottom of pie

crust. In a large bowl, whisk eggs,

milk, sugar and vanilla; pour over

bread. Sprinkle with nutmeg and

dot with butter. Bake 10 minutes.

Reduce oven setting to 350°.

2. Bake until a knife inserted in the
   center comes out clean, 45-50
   minutes. Cover the edges with foil
   during the last 15 minutes to prevent
   overbrowning if necessar y. Cool on
   a wire rack for 1 hour. Refrigerate
   for at least 3 hours before serving.
   PASTRY FOR SINGLE-CRUST PIE (9 IN.)
   Combine 1¹ ₄ cups all-purpose flour
   and ¹ ₄ tsp. salt; cut in ¹ ₂ cup cold
   butter until crumbly. Gradually add
   3-5 Tbsp. ice water, tossing with a fork
   until the dough holds together when
   pressed. Cover and refrigerate 1 hour.
   1 PIECE 314 cal., 15g fat (9g sat. fat),
   84mg chol., 230mg sod., 39g carb.
   (22g sugars, 1g fiber), 6g pro.