Kitchen Stewardship | A Baby Steps Approach to Balanced Nutrition

Recipe Connection: Fabulous Fail-Proof Fruit Custard

July 18th, 2014 · Recipes

I’ve struggled with how to introduce this fantastic fruit custard dish.

At first, I thought I would wax eloquent about how wonderfully flexible this recipe is, allowing you to butcher experiment with the ingredients, sub out virtually EVERYTHING based on dietary needs or what’s left in the fridge, and still have a delicious creation.

This post is from contributing writer Bethany Wright.

Fabulous Fail-Proof Fruit Custard Recipe (Low-Sweetener) - Just Dump, Stir, Bake! :: via Kitchen Stewardship

Then I thought I would describe how EASY it is to make. How it only dirties one bowl, one measuring cup, one measuring spoon, one whisk, and one pan. How it simply requires a stir and then baking. No separating the eggs, no whipping the egg whites. Simply dump and bake.

Or, I could rave about this being the perfect blend of creamy and fruity — yet can involve very minimally added sweetener.

How it’s power-packed with protein and can be served for dessert – or breakfast.

How you can make it completely sweetener-free by substituting a mashed banana for the sugar/honey.

THEN I thought about telling you how this recipe is a money saver for using up over-ripe fruit or those little tidbits of frozen/freezer-burned fruit you have stashed in your ice box.

Nah. Instead I’ll just say this is the best dessert-that-you-can-eat-for-breakfast that we have EVER had. It makes a regular appearance on our family table. Company always raves about it, particularly our blueberry-mango custard. So instead, I leave you with a picture to tempt your taste buds.

Fabulous Fail-Proof Fruit Custard Recipe (Low-Sweetener) - Just Dump, Stir, Bake! :: via Kitchen Stewardship

Warning: I recommend doubling this recipe. It goes fast… and you can eat it for breakfast, remember?

Fabulous Fail-Proof Fruit Custard Recipe
Recipe type: dessert
Author: Bethany Wright
Prep time: 5 mins
Cook time: 35-45 mins
Total time: 40-50 mins
Yield: 6 servings
It’s as easy as dump, stir and bake for this flawless fruit custard!

Note: Ingredients often use affiliate links to Tropical Traditions, Amazon and Vitacost, but obviously you should shop for the best price and try to keep your dollars local when you can.

  • 1/2 c. butter (1 stick), melted OR ghee OR coconut oil
  • 1/2 c. honey OR sucanat OR maple syrup OR 2 mashed bananas
  • (New to Vitacost? Get $10 off your first order through my link.)

  • 1/2 c. milk OR cream OR kefir OR yogurt OR coconut milk
  • 4 eggs (one or two more won’t hurt if you need to use some up!)
  • 1 Tbs. vanilla
  • 1/4 tsp. salt
  • ~2 c. fruit, frozen or fresh; enough to make an even layer in an 8×8 pan. Examples: blueberries, mango, cherries, peaches, raspberries, diced apple, blackberries, raisins, strawberries…
  1. Place butter in an 8×8 pan. Place pan in the oven while it pre-heats to 350°F. Remove pan once butter is melted, and set aside.
  2. In a bowl, whisk together honey, milk, eggs, vanilla, salt, and melted butter. (Note: while you can mix these ingredients in the actual 8×8 pan, if your pan is hot it may cook the eggs into scrambled bits. Ask me how I know! ;) But by all means, feel free to try.)
  3. Dump your choice of fruit evenly in the pan. Pour the batter on top.
  4. Bake 350°F for 35-45 minutes until custard is set (set on the edges, but slightly jiggly in the middle, like baking a pumpkin pie). Remove and let rest for a few minutes. As it cools, it will firm up. Enjoy warm or chilled.
  5. Note: Sometimes the custard will “weep” after cooling. If you don’t like the look, add 1/2 cup of flour/almond flour next time.
  6. Note:You may reduce the sweetener according to your preference. Sometimes I’ll mash one banana and only add 1 TB honey, for flavor. Or I’ll do 1/4 cup honey and toss in a little extra fruit.

What fruit combinations are you going to try with your Fabulous Fail-Proof Fruit Custard?

Bethany - Guest PostBethany lives in Ohio with her wonderful husband, delightful 5-year-old daughter, and adorable 2-year-old son. When she’s not busy making a disaster in the kitchen, she enjoys taking all-day cycling excursions with her family and reading books. She comes from a long line of cooks, including ancestors who were chefs to German royalty. Despite her chops in the kitchen, she is completely unskilled at vegetable gardening. (Her consolation is knowing that in a zombie apocalypse, her role would be the town baker and not farmer.) A long-time KS reader, Bethany is thankful for Kitchen Stewardship’s baby-steps and Monday Missions that have completely transformed her family’s life.

I’d love to see more of you! Sign up for a free email subscription or grab my reader feed. You can also follow me on Twitter, get KS for Kindle, or see my Facebook Fan Page.

If you missed the last Monday Mission, click here.

Kitchen Stewardship is dedicated to balancing God’s gifts of time, health, earth and money. If you feel called to such a mission, read more at Mission, Method, and Mary and Martha Moments.

Disclosure: There are affiliate links in this post to Amazon, Tropical Traditions and Vitacost from which I will earn some commission if you make a purchase. See my full disclosure statement here.

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Homemade Non-Toxic Ant Poison {VIDEO}

July 16th, 2014 · Cleaning, Green Living, Videos

Even though I think of myself as a food blog, one of the most popular posts around here, especially in the summer, is about ants.

More specifically, how to kill ants. Naturally, of course. Winking smile I don’t have a lot of experience with fire ants or carpenter ants or big freaky looking ants (except for the one-inch long beast that waltzed across my floor one night, leaving me just hoping that whatever species it was didn’t fall into the "social insect" category).

Nope, my ants – and I have plenty of experience with them – are the little "sugar ants" that invade one’s kitchen, first one at a time so you don’t even give them a second thought, then in droves.

How to Make Non-Toxic Homemade Ant Poison

The other post has a plethora of methods – a homemade insecticidal spray that kills on contact for hand-to-hand combat, dozens of household items you can use to make lines the ants cannot cross (and whether they work or are laughable), and a homemade Terro-style ant poison, which is definitely my go-to and most effective method.

I’m so grateful for the knowledge of this quick and easy, non-toxic, frugal ant trap, and I thought I’d make a video to demonstrate, truly, how fast you can put it together.

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7 Everyday Foods NOT Proven Safe for Kids

July 15th, 2014 · Food for Thought

Did you know there are over 200 synthetic chemicals found in the cord blood of newborns, influences of civilized society with unknown effects that our children are exposed to even before they are born?

Pondering the number of foods, chemicals, products and other environmental influences that are in our children’s world that weren’t even around thirty, fifty, or a hundred years ago is mind-boggling.

7 Foods That Haven't been Tested on Kids

I was thinking along those lines one wintry Saturday in January, finding myself absentmindedly staring at a young girl guzzling a neon blue G2 (low calorie Gatorade) while munching a clown-nose red licorice twist as she sat in the crowd at her brother’s basketball game.

The thought hit me like a brick: Do we have any idea what effect some of those ingredients have on pre-pubescent girls as they grow and develop?

The list of possible offenders in this one mid-morning snack:

  • artificial food dyes, as unnatural in color as if they were cartoons on a screen
  • high fructose corn syrup, a controversial but relatively new sweetener in the whole scheme of history
  • electrolytes added to the G2, which are supposedly beneficial for athletes after a massively taxing workout, but how do they impact a young body who is…just sitting?
  • and the one that always bothers me the most of all, artificial sweeteners. In our family, my kids know that Gatorade and G2 are completely different (one is a dessert and the other a no-way-Jose-throw-it-away), but I have a funny feeling that much of the world hasn’t a clue. (This is the one non-food that is put into things people eat that I will never, ever allow my kids to consume, although we unfortunately compromise on all the others on today’s list.)

I started scribbling notes on a scrap of paper in my purse for a post with a great title that popped into my head as the blue juice disappeared into a still-developing body: "Things That Have Never Been Tested on Kids."


I know that testing products on children is kind of a no-no and not done as often as animal tests or adult human testing, so I assumed that there were likely no studies on the safety of many "food products" that children regularly consume. I couldn’t wait to start researching the idea.

What I found out was equally if not more disturbing than the idea that children might be regularly ingesting unknown, untested products.

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3 Things You Didn’t Know You Could Eat

July 10th, 2014 · Uncategorized

Strawberries, bacon and chicken bones and organs - how to use them

I forget sometimes how out of the mainstream my family is, until I start to count the things we eat that other people throw away, or that are completely unknown to most – they don’t even realize such an item exists!

When I count the things that other people eat that I barely if at all count as food, the distance between the Kimballs and your average American eater gets far greater.

In today’s Life Your Way post, I’m sharing a super quick "how-to" on saving three different food items – and eating them – that most people would just throw away.

Just don’t eat them out of the garbage for real if someone has already tossed it. Even that is a little too far for me! Winking smile

From the post:

I’m always very proud of the small amount of trash our family produces in a week and wish we could have even less recycling, but packaging continues to come into our house, grrr…

I’ve written often here on the subjects of reusing, recycling, and avoiding disposables…so I’ve already covered the fact that your school can sign up to reclaim strange items like cheese wrappers, foil drink pouches, and even personal product waste like makeup tubes via Terracycle, which my son loved helping with. And we’ve discussed how to save things like orange peels and potato skins from the garbage and put them to good use instead. (My kids can never decide if they like our homemade potato salad better or the “potato crispies” we get from the skins!)

In fact, I shared 200 ways to practice the 3Rs to save the earth last year and then another very specific 101 things you can reuse instead of recycle this year.

You’d think I’d be out of ideas.

But when I was asked what to do with bacon grease and some other things that people felt guilty about throwing away (you can’t compost meat products), I knew I had to share just a few more ideas.

See if you can guess why strawberries are the top photo in today’s post – and then click over to see if you’re right! Hit me with questions in the comments there if you have any or share ideas of your own to reclaim food that other people don’t eat…

I get asked all the time how I remember to use things like half a can of tomato sauce, the rest of the green onions that I bought for one recipe, or even leftovers that have already been used at two meals.

Two answers: My freezer and meal planning. One of KS’s July sponsors, Plan to Eat, definitely deserves a shoutout anytime we’re talking about saving money on groceries, great meal planning, and avoiding waste.

Meal planning in general is simple with PTE’s online interface, and if you need to "use something up" before it goes bad, you can always search the KS group over there for recipes to plan from a field of over 100,000 strong, all added by KS readers – which means you’re far more likely to find a dish with real food ingredients than when you run a regular Google search or check major recipe sites.

Huge thanks to Plan to Eat for continuing to help support the content here at Kitchen Stewardship

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Welcome!  Meet Katie.

I embrace butter. I make homemade yogurt. I eat traditional real food – plants and animals that God created, not products of plants where food scientists work. Here at Kitchen Stewardship, I share how I strive to be a good steward of my family's nutrition, the environment, and our budget, all without spending every second in the kitchen. Learn more about the mission of KS here.

Squooshi reusable food pouches