Dec 11, 2016

Bread Pudding

My Mom always used to make bread pudding and I loved it. It's best made with a heavier textured bread like raisin cinnamon bread, brioche, or a Christmas bread. You may need to add extra cinnamon and raisins depending what the bread has in it. I love to watch it puff up in the oven. It will not stay totally puffed up but it will still be pretty. I usually like it for breakfast just plain, but some use buttery maple syrup. It can be served as dessert with hot buttered rum sauce.  It looks fabulous in a stemmed glass with sauce.

Preheat oven to 350 degrees.

3/4 to 1 loaf of Cinnamon Swirl Bread, or Cinnamon Raisin Bread, preferably uncut.  If your bread is to fresh your bread pudding can be too soggy.
2 cups milk
6 eggs
1 teaspoon good vanilla extract
1/4 cup sugar
1 teaspoon cinnamon
more raisins if needed

Slice bread into thick slices and smear with butter, then cute into squares, if it's soft sometimes you can tear it apart.  Lay in 13X9 pyrex that you have sprayed with cooking spray.

In separate bowl whisk eggs and milk together. Add vanilla and whisk. Pour evenly over bread. Sprinkle with raisins and then cinnamon and sugar.

Let sit for 10 minutes so the egg mixture can soak into the bread.

Bake in preheated oven for about 40 to 45 minutes depending on your oven. It will puff up and get golden brown. Every oven is different so watch it so it doesn't get overly brown.

If you choose to serve it with Hot Buttered Rum Sauce:
1/3 cup heavy cream
1 cup sugar
1/2 cup butter
1 1/2 Tablespoons rum

Melt cream, sugar and butter in medium sauce pan over LOW heat. Do not boil. When sugar is dissolved add 1 1/2 tablespoons rum.

Drizzle warm sauce over each serving of bread pudding just before serving.

Dec 7, 2016

Ready for Christmas (at least for the decor)

Just thought I'd let you in to see a few of my Christmas decorations. I actually put our tree up the day after Thanksgiving then followed the next few days with all the other stuff. It's always so fun to put them up but when it comes to taking them down I don't feel so eager.  I love my guys as I call them. They always lend a smile to my face when I see them and a lot of days I need that smile. I love my pictures of Jesus, Joseph and Mary on my living room mantle. My good friend Karen Tree gave them to me years ago and it keeps me focused on the reason for the season.  I also love the picture of my Grandson that I took when he was little and I always put it out every year. He is 22 now and just as cute.

I hope we can all reflect on the true meaning of Christmas. It seems like this time of year people are just kinder and more loving and giving.  Weather you celebrate the same as I do or have other traditions I wish you all a wonderful holiday season. We can all be kind and understanding and love one another.

Nov 18, 2016

Gingerbread With Cream Cheese Frosting

It's time to start posting some Christmas recipes and let me tell you there is nothing like good old fashioned Gingerbread to make the house smell like Christmas. I used your typical spices for this Gingerbread but I also added a little orange zest to make the taste complete. I couldn't help myself so I didn't stop there I had to add some cream cheese frosting. The combo is ohh so good.

Preheat oven to 350 degrees.

1 1/2 cups flour
1/2 teaspoon cloves
1 1/2 teaspoons ginger
1 1/2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/2 cup butter (room temperature)
1 cup sugar
1 egg
1/2 teaspoon vanilla
1 cup applesauce (natural, which means no sugar added)
zest of one small orange

Whisk together in small bowl the first 6 ingredients and set aside.

Cream the butter and sugar.

Add the egg, vanilla, applesauce, orange zest and mix until combined. Add the flour mixture and mix until well combined.

Spray a 9x5 loaf pan with cooking spray. Pour mixture into loaf pan and bake on 350 for 50-55 minutes. Cool for 15 minutes and turn out of glass or metal loaf pan. Cool completely before frosting.

1 tablespoon butter, soft
4 ounces cream cheese
1 1/2 cups powdered sugar
1/2 teaspoon vanilla

Cream butter and cream cheese. Add powdered sugar and blend until smooth. Add vanilla and blend in completely. Frost cooled gingerbread.