Old-Fashioned Bread Pudding with Vanilla Sauce

Grandma's Old-Fashioned Bread Pudding with Vanilla Sauce



Pudding Ingredients:
• 4 cups (8 slices) cubed white bread
• 1/2 cup raisins
• 2 cups milk
• 1/4 cup butter
• 1/2 cup sugar
• 2eggs, slightly beaten
• 1 tablespoon vanilla
• 1/2 teaspoon ground nutmeg



Sauce Ingredients:
• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup firmly packed brown sugar
• 1/2 cup heavy whipping cream
• 1 tablespoon vanilla

Directions for Pudding:
Heat oven to 350°F. Combine bread and raisins in large bowl. Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat until butter is melted (4 to 7 minutes). Pour milk mixture over bread; let stand 10 minutes.
Stir in all remaining pudding ingredients. Pour into greased 1 1/2-quart casserole. Bake for 40 to 50 minutes or until set in center.
Directions for Sauce:
Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes). Stir in vanilla.
To serve, spoon warm pudding into individual dessert dishes; serve with sauce. Store refrigerated

Apple Pie Bread

YIELD: 1 loaf

PREP TIME: 30 minutes

COOK TIME: 60 minutes

INGREDIENTS:

For the Batter

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup lightly packed light brown sugar
1/4 cup buttermilk
2 teaspoons baking powder
2 eggs
1 1/2 teaspoon vanilla
2 cups Gold Medal all-purpose flour
2 teaspoons homemade apple pie spice (see below)
1/2 teaspoon salt
2 cups shredded, peeled apple (about 4 medium or 2 large) (see note below)
3/4 cup chopped pecans
1/2 cup dried cranberries

For the Streusel Topping

1/4 cup lightly packed light brown sugar
3 tablespoons all-purpose flour
1/4 teaspoon homemade apple pie spice
2 tablespoons unsalted butter
1/3 cup chopped pecans

DIRECTIONS:

1. Preheat oven to 350°F. Spray a 9x5x3-inch loaf pan with nonstick cooking spray; set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the butter on medium-high speed for about 30 seconds. Add in sugars and mix until well combined. Add buttermilk and baking powder; beat until combined. Add eggs and vanilla; beat until thoroughly incorporated. In a medium bowl, combine flour, apple pie spice and salt, whisk until combined. Slowly add the flour mixture to the bowl and mix on low speed until just incorporated. Fold in apples, pecans and cranberries.

3. Spoon batter into prepared pan; spread evenly. Prepare the Streusel Topping.

4. In a small bowl, combine brown sugar, flour and apple pie spice. Using apastry blender, cut in butter until mixture resembles coarse crumbs. Stir in pecans. Spoon Streusel Topping over the batter, pressing them gently into the batter.

5. Bake for 60 to 65 minutes or until a wooden toothpick inserted near the center comes out clean.

6. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing.

NOTES:

- Depending upon the type of apples you use, you may end up with a great deal of liquid after grating the apples. I suggest using only the grated apples, not the liquid that is produced. If necessary, lightly squeeze the apples to release any excess juice before adding them to the batter.
- I have made this recipe using Honey Crisp and Granny Smith apples.
- Raisins and walnuts would be a spectacular addition to this bread.
- You don't have to wait for the loaf to sit overnight before cutting, it just tastes better after the flavors have had a chance to meld.

Apple Pie Spice

YIELD: about 1/3 cup

PREP TIME: 5 minutes

INGREDIENTS:

4 tablespoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1/2 teaspoon ground allspice
1 teaspoon ground ginger
1 1/2 teaspoons ground cardamom

DIRECTIONS:

1. Combine spices in a small bowl, mix well to combine. Store in a small jar or spice container.

NOTES:

- These measurements don't need to be precise. If you prefer more of one spice or less of another, feel free to adjust to your liking.
- If using freshly grated nutmeg, you'll want to decrease the amount a bit as it tends to be be quire a bit stronger than jarred, ground nutmeg.

Zucchini Bread

Zucchini Bread

3 eggs

2 cups zucchini peeled and grated

1 tbsp vanilla

1 cup oil

3 cups self rising flour

1 tbsp cinnamon

1 cup nuts

1 cup raisins (optional)

Beat eggs until light and fluffy. Add sugar, zucchini, vanilla, and oil.  Mix well.  Add flour, cinnamon, nuts, raisins and mix well. Pour batter into greased pans.  Bake one hour at 325 degrees. Cool 10 minutes in pan then remove and cool on wire rack.  Wrap in plastic to store.  May be frozen.

Homemade Biscuits

                                  Biscuits the right way

  2 cups of flour
1 tbsp baking powder
1 tsp salt
1 tsp baking soda
1/4 cup shortening or  lard
1/2 to 3/4 cup milk

Preheat to 450 degrees
Stir together dry ingredients.  Cut in Shortening until coarse meal. Slowly blend in milk, just to soft dough.
On a lightly floured surface knead dough 30 seconds.  Roll out to 1/2 inch thick. Cut out with floured cutter. Place on an ungreased  baking sheet 1 inch apart.  Bake 10-12 minutes until golden brown.

Rolls are good!

Bread  machine  is  best  for these rolls,  we  love  them  with honey butter  or  to sop up gravy.
In bread machine place
1 cup Water
2 tbsp margarine
1 egg
3 1/4 cup bread flour
1/4 cup sugar
1 tsp salt
3 tsp Yeast

Set on dough cycle.  Shape into balls  or just drop on lined cookie sheet. Cover lightly  and let double.
Bake at 375 F about 12-15 minutes.

Brunch Casserole

1 pound  sausage  cooked, crumbled and drained
1  5 1/2  oz box of seasoned croutons
4 eggs
2 cups milk
1  10 1/2 oz can of cream of mushroom soup
1  16 oz package Italian style Frozen vegetables
1 cup cheddar shredded cheese
1 cup monterey jack shredded  cheese

Line the bottom of a 9X13 greased baking dish with croutons. Sprinkle cooked sausage over croutons.
Beat eggs and milk in large bowl.  Add remaining ingredients, mixing well with a spoon.  Pour over sausage.
Bake at 350 F  for 1 hour. This recipe can be made ahead and refrigerated overnight before baking. Serves 8

BURN FAT!

OK  this  recipe is  actually a 7 day diet. it does help kick start a diet.  I have done this and it does work.
If you like soup its a great way to lose weight.

Basic Fat burning soup
6 large green onions
4-5 carrots sliced
1-2 cans tomatoes
1 large head of cabbage
2 green peppers
1 bunch of celery
1 pkg lipton soup mix
season with salt, pepper, curry, parsley, or bouillon.  hot sauce  if  you prefer.

Cut veggies into small to medium sized  pieces and cover with water. Add soup mix and seasonings. Boil fast for 10 minutes. Simmer and continue cooking until veggies are tender. This soup can be eaten anytime you are hungry. Eat as much as you want , whenever you want. This soup will not add calories. The more you eat the more you will lose.

Diet plan

Day 1:
Eat all fruits (except bananas unless otherwise stated). Cantaloupe and watermelon are lower in calories. Eat only the soup and fruits. For drinks have unsweetened  tea, cranberry juice or water.

Day 2:  All vegetables today. Eat until you are stuffed with all fresh, raw, or canned vegetables. Try to eat green leafy veggies stay away from dry beans, peas and corn. Eat along with the soup. At dinner time on this day, reward yourself with a  big baked potato and butter. NO fruits this day.

Day 3: Eat all soup, fruit and veggies you want. DO NOT have potato. If you have eaten, as above, and have not cheated, you will have lost 5-7 pounds.  Don't give up go on to day 4.

Day 4: Bananas and skim milk. Eat as many as 3 bananas and drink as many glasses of water as you can on this day along with soup. Bananas are high in calories and carbohydrates and so is the milk, but this particular day your body will need potassium and the carbohydrates, proteins and calcium to lessen your cravings for sweets.

Day 5:  Beef and tomatoes. You can have 10-20 ounces of beef and a can of tomatoes or as many as 6 fresh tomatoes today. Try to drink 6-8 glasses of water to wash away uric acid in your body. Eat the soup at least once this day.

Day 6: Beef and veggies. Eat to your hearts content of beef and veggies today. You can even have 2 or 3 steaks if you like with green leafy veggies, NO potato. Be sure and eat the soup at least once today.

Day 7: Brown rice, unsweetened fruit juice, and veggies.  stuff yourself!  Be sure you eat the soup at least once today!

by the end of first week, if you have not cheated, you will have lost 10-17 pounds. If you have lost more than 17 pounds stay off the diet for 2 days before resuming.

This 7 day eating plan can be used as often as you like. As a matter of fact, if followed correctly it will clean you system of impurities and make you feel better over all.

Definite NO NO's:  Bread, alcohol,  fried foods, and carbonated drinks.

Definite DO's: water and lots of it.  Eat the soup anytime you feel hungry.

this diet is from Sacred Heart Memorial Hosp. Used for over weight patients to lose weight rapidly, usually before surgery.

Friendship ties that bind.

This recipe is intended to share.  So many of us never take a moment to sit with a friend or just drop off a small gift of love from  the  heart.  We all know how important it is to show kindness.  This is great way to start. Neighbors, Postal carries, trash men, friends you haven't seen in a while, co-workers, or just because you feel like sharing,  a nice little smile when you hand over some home made love will brighten anyone's day.

So  here's  what to do.  have fun and let me know what you think.

In a large bowl mix 1 cup flour, 1 cup sugar, and  1 cup milk cover and let sit on counter away from heat.

The next day mix  1 cup flour, 1 cup sugar, and 1 cup milk. Mix well cover and let sit.

For the next 4-6 days do the same as before. On the day you are ready to bake. Mix  one cup of each again and set aside.   Preheat oven to 325 degrees. 

In small bowl mix one cup sugar  with ¼- ½ cup cinnamon.  Spray 2 bread pans with cooking spray then sprinkle generously with cinnamon and sugar mix.

In separate large bowl mix the following ingredients

 2 cups of the mixture that you have been adding to everyday,  1 cup oil, 1 tsp vanilla, ½ tsp salt, 1 cup sugar, 3 large eggs, 2 cups flour, ½ cup milk, ½ tsp baking soda, 1 tsp cinnamon, 1 large box of instant pudding (flavor depends on what type of bread you will make).

Ok Here is the important part. 

For butterscotch bread  simply use instant butterscotch pudding  (you can add almond slivers if you like)

For Cinnamon bread  use instant French Vanilla pudding  and add  ½ cup of cinnamon

For  Banana bread  use instant banana pudding, diced nuts,  and  2-3 mashed bananas.   (sprinkle top of bread with nuts before baking.

For any berry  bread use instant french vanilla pudding and minced  frozen berrys.

For tropical bread use instant french vanilla pudding and tropical trail mix minced.

For chocolate peanut butter bread  use instant chocolate pudding  add peanut butter chips.

For zucchinni bread  add 2 shredded  large zucchinni  and instant vanilla pudding.

Divide mixture between bread pans and bake for about an hour. Will spring back when touched in center top.

Cool on wire racks. Wrap with plastic wrap snuggly.

Share with friends. Your friends will enjoy!  

Recipe is easily doubled or tripled.   

Can serve cold or warm, with or without butter. Also tastey  with cream cheese.

 

THIS  PHOTO IS OF BANANA NUT