Warm High-Calorie Recipes These recipes are for warm foods that are high in calories and easy to eat. When you are fatigued or have a poor appetite and find it is easier to drink than bite and chew, try the hot beverage recipes. The custard, pudding, and timbale recipes provide calories in small servings and are easy to chew. Pumpkin Latte ½ cup half-and-half, warmed ½ cup whole milk, warmed 2 tablespoons canned pumpkin pie mix 2 tablespoons dry milk powder or protein powder 1 teaspoon instant decaffeinated coffee powder Sprinkle of ground cinnamon (for topping) Sprinkle of ground nutmeg (for topping) Blend all ingredients except cinnamon and nutmeg with a whisk or spoon until smooth. Top with ground cinnamon and ground nutmeg to taste. Yield: One 1-cup serving. Nutrition information per serving: 350 calories and 16 grams protein. 1
Hot Cocoa ½ cup half-and-half, warmed ½ cup whole milk, warmed 4 tablespoons chocolate syrup 2 tablespoons dry milk powder or protein powder 2 tablespoons whipped cream (for topping) Blend all ingredients except whipped cream with a whisk or spoon until smooth. Top with whipped cream. Yield: One 1-cup serving. Nutrition information per serving: 600 calories and 16 grams protein. Tres Leches Beverage ¾ cup whole milk, warmed 1 tablespoon sweetened condensed milk ¼ cup heavy whipping cream, warmed 2 tablespoons powdered sugar 1 teaspoon instant decaffeinated coffee powder 2 tablespoons whipped cream (for topping) Blend all ingredients except the 2 tablespoons whipped cream with a whisk or spoon until smooth. Top with whipped cream. Yield: One 1-cup serving. Nutrition information per serving: 340 calories and 8 grams protein. 2
Baked Custard 2 large eggs ⅛ teaspoon salt ½ cup sugar 2 cups whole milk ¼ cup dry milk powder or protein powder ½ teaspoon vanilla Ground nutmeg to taste Preheat oven to 325 F. Beat eggs until just mixed. Mix in salt and sugar. Stir in milk, milk powder, vanilla, and ground nutmeg. Rinse four ovensafe custard cups or small shallow baking dishes in cold water (so that custard will not stick to the sides). Pour mixture into the 4 dishes. Set dishes in a shallow baking pan. Carefully fill pan with 1 inch of hot water. Bake custard for 1 hour or until the tip of a knife inserted into the center of the custard comes out clean. Yield: Four ½-cup servings. Nutrition information per serving: 250 calories and 11 grams protein. 3
Bread Pudding Nonstick cooking spray 6 slices day-old bread, torn into small pieces 2 tablespoons butter or margarine, melted ½ cup raisins 4 large eggs, beaten 1 cup whole milk 1 cup heavy cream ¼ cup dry milk powder or protein powder ¾ cup sugar 1 teaspoon ground cinnamon 1 teaspoon vanilla extract Preheat oven to 350 F. Coat an 8-inch square baking pan with nonstick cooking spray. Add bread to pan. Pour melted butter or margarine over bread. In a medium mixing bowl, combine eggs, milk, cream, sugar, cinnamon, and vanilla. Pour mixture over bread until evenly covered. Place pan in oven and bake 45 minutes. Pudding is done when the middle is firm and a clean knife inserted in the center comes out clean. Yield: Twelve ½-cup servings. Nutrition information per serving: 165 calories and 4.6 grams protein. 4
Chocolate Peanut Butter Pudding 1 3-ounce package of cook-and-serve chocolate pudding mix ½ cup whole milk plus the amount of milk indicated in the pudding mix directions ½ cup peanut butter 2 tablespoons dry milk powder or protein powder Prepare cooked pudding according to package directions. Transfer the pudding to a bowl. Using a whisk, mix the rest of the ingredients into the pudding until smooth. Pudding can be served chilled (if tolerated) or at room temperature. Yield: Four ½-cup servings. Nutrition information per serving: 325 calories and 12 grams protein. 5
Easy Microwave Custard 1 cup whole milk ½ cup heavy cream ¼ cup dry milk powder or protein powder 3 large eggs, slightly beaten ¼ cup sugar ⅛ teaspoon salt 1 teaspoon vanilla extract Sprinkle of ground nutmeg Combine milk and cream in a microwave-safe bowl. Microwave on high for 2 to 4 minutes (until mixture is hot, but not boiling). In a separate bowl, blend the eggs, sugar, salt, and vanilla. Slowly whisk the milk mixture into the egg mixture to prevent the eggs from scrambling. Pour mixture into 4 custard cups. Sprinkle with nutmeg and microwave at 50% power (medium) for 6 to 10 minutes or until custard has set. Yield: Four ½-cup servings. Nutrition information per serving: 230 calories and 11 grams protein. 6
Flan ⅔ cup sugar One 14-ounce can of sweetened condensed milk 2 cups heavy cream 1 cup whole milk 5 large eggs 2 teaspoons vanilla extract Preheat oven to 350 F. In a small, nonstick saucepan, heat the sugar over medium heat. Gently stir sugar until it is dissolved and begins to brown. Lift the pan off of the stove (a few inches) and continue to brown the sugar until it becomes a dark golden brown. Avoid excessive stirring as that will cause the sugar to crystallize. Carefully pour caramelized sugar into a 1½-quart casserole dish or a large loaf pan, and swirl to coat the bottom of the pan evenly. (Caution: Caramel is extremely hot; do not taste it or let it touch your skin.) In a blender, blend sweetened condensed milk, cream, milk, eggs, and vanilla on high for 1 minute. Pour mixture over the caramelized sugar in the casserole dish or loaf pan. Place the filled dish into a larger, deep baking pan and pour 1 inch of hot water into the outer pan. Bake for 50 to 60 minutes, or until the flan is set. Yield: Eight ½-cup servings. Nutrition information per serving: 400 calories and 10 grams protein. 7
Stovetop Rice Pudding 1⅔ cups plus 2 tablespoons whole milk 1 cup heavy cream ¼ cup dry milk powder or protein powder ⅓ cup sugar ⅓ cup uncooked long-grain white rice ⅓ cup raisins 1 large egg, slightly beaten ⅛ teaspoon salt ¾ teaspoon vanilla extract ½ teaspoon ground cinnamon In a saucepan over medium-low heat, combine 1⅔ cups milk, cream, sugar, rice, and raisins. Simmer, covered for 1 hour, stirring frequently. Remove saucepan from heat and let cool 10 minutes. In a small bowl, combine egg, 2 tablespoons milk, salt, and vanilla. Stir egg mixture into rice mixture and return pan to low heat, stirring constantly, for about 2 minutes. Pour pudding into a small casserole dish and cover lightly with plastic wrap. Chill in refrigerator for 2 to 3 hours. Once pudding is cool, sprinkle with cinnamon. Pudding can be served cold (if tolerated) or warmed in a microwave. Yield: Four ½-cup servings. Nutrition information per serving: 350 calories and 10 grams protein. 8
Timbale 2 tablespoons butter 1½ cups chopped broccoli ⅔ cup heavy cream 2 large eggs ½ cup bread crumbs ¾ cup shredded cheddar cheese Salt and white pepper to taste ½ teaspoon onion powder (optional) Nonstick cooking spray Preheat oven to 325 F. Melt butter in a sauté pan over medium-high heat. Add broccoli and cook until soft, stirring occasionally. Beat eggs and cream in a large bowl. Stir in cooked broccoli, bread crumbs, cheese, salt, white pepper, and onion powder (if desired). Spray muffin pans with nonstick cooking spray and spoon in broccoli mixture. Place muffin pan in a baking pan. Add enough warm water to the outer pan to reach halfway up the sides of the muffin pan. Bake for 35 to 40 minutes or until knife inserted in center of a timbale comes out clean. Variations: Use carrot, corn, or spinach as the vegetable. Use Swiss, American, or colby cheese. Yield: Six ½-cup servings. Nutrition information per serving: 200 calories and 7 grams protein. 9