Mum's Bread Pudding

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Mum's Bread Pudding

Heat the oven to 350°.

Scald together:
2 cups milk
3 tbsp butter
1/4 cup sugar

Let cool for 15 to 20 minutes.

Beat together 2 eggs and 1/2 tsp vanilla.

Once milk mixture is cooled, stir in egg mixture.

Pour over 4 cups of cubed bread in a baking dish, stir to combine, place the baking dish IN a pan of warm water then place them both into the oven.

Bake for 1 hour. Serve with warm cream or maple syrup, hot or cold.

I turn off the oven after baking and let it sit, without opening the oven door for a half hour, helps it stay tender and light. Take it out, cool to room temp. then refrigerate any leftovers. (yeah, right)

In this recipe the ingredients make a BIG difference, so use good stuff. I used a local bakery's cinnamon raisin bread, because I like this recipe with raisins. I've had excellent results with challah and brioche too.  My mum also adds toasted chopped pecans, but I don't like the
crunch in my pudding.

And I always double the recipe. Because it is yummy. *g*

Elaine
(9/17/06)

Biscuit Bubble Ring

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Biscuit Bubble Ring

1 (3 oz) pkg cream cheese, cold
2 cups all-purpose flour
2 tbsp sugar
4 tsp baking powder
1/2 tsp salt
1/3 cup shortening
2/3 cup milk

1/4 cup sugar
1/2 tsp ground cinnamon

5 tbsp butter, melted
1/3 cup chopped pecans

1/4 cup light corn syrup
2 tbsp packed brown sugar
2 tbsp butter

Cut cream cheese into 20 pieces. Shape each into a ball, set aside. Stir together the flour, 2 tbsp sugar, baking powder and salt. Cut in shortening till mixture resembles coarse crumbs. Make a well in center of dry ingredients; add milk all at once. Stir just till dough clings together. Knead gently on a lightly floured surface 10-12 strokes. Divide dough into 20 pieces, pat each into a 2-1/2" to 3" round.

Combine the 1/4 cup sugar and cinnamon. Place a cream cheese ball and 1/4 tsp of the cinnamon/sugar mixture on each dough round; bring up edges of dough and pinch to seal. Pour 3 tablespoons of the melted butter into the bottom of a 5-1/2 cup ring mold; turn mold to coat sides. Sprinkle half the nuts and half the remaining cinnamon/sugar mix into the mold. Roll filled biscuits in remaining melted butter. Place half the biscuits atop mixture in mold, seam side up. Repeat layers using the remaining pecans, cinnamon/sugar mix and biscuit balls.

Bake coffee cake at 375°F till browned, about 25 minutes. Cool 5 minutes in pan; invert pan onto serving plate and remove pan. Meanwhile, in small saucepan combine the corn syrup, brown sugar, and 2 tbsp butter. Heat until sugar is melted, stirring constantly. Drizzle mixture over warm coffee cake.

Makes 10 servings.

If you want to use a regular sized bundt pan, double the recipe. She used walnuts the first time and pistachios the second time.

Denise
(9/5/06)

Tomato-based Coleslaw and NC BBQ Sauce

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Tomato-based Coleslaw

Eastern Carolina BBQ features a vinegar-based sauce, while western North Carolinians use a tomato-based sauce. The city of Lexington -- which features a Western variation -- is considered the BBQ capital of the state.

4 cup Cabbage, chopped fine
3 tbsp sugar
1/3 cup Diced tomatoes
2 tbsp white vinegar
1 tsp salt
1/4 tsp black pepper, or to taste
Dash (or more) Cayenne

Chop cabbage. Mix other ingredients until dissolved. Add to cabbage--mix well. Cover and refrigerate. Keeps practically forever.

Some people omit the tomatoes and add Ketchup.


NC BBQ Sauce

Here's the famous NC BBQ Sauce for Pork that goes with the slaw.

1 gallon apple cider vinegar
1 (28 oz.) bottle ketchup
2-3/4 cups firmly-packed brown sugar
1/4 cup garlic powder
1/4 cup salt
1/4 cup crushed red pepper
1 tbsp black pepper
1/2 tsp ground cloves

In a large stainless-steel pot over medium-high heat, combine all the ingredients; bring to a boil. Reduce heat to low and simmer for approximately 15 minutes or until crushed red pepper sinks. Remove from heat.

It should be bottled hot, not boiling. Just hot enough that the bottles are hard to hold for more than a few seconds. Fill bottles within 1/2 inch of the top. By bottling hot, it will seal itself. Does not need refrigeration until after opening and then only to protect flavor.

Deb S
(8/20/06)

Vasta's Pineapple Cherry Cabbage Salad

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Vasta's Pineapple Cherry Cabbage Salad

The cabbage pineapple one is so good! My great gramma started it and it's been a favorite in our family for over 80 plus years.

head of fine shredded cabbage
container of whipped cream
2 tsp of mayo
can of drained crushed pineapple
bag of miniature marshmallows
jar of cherries cut up...save a few and halve them for garnish on the top

Mix it all up and let it set for at least a few hours.

This is so good!
Yummy eating!
Deb S
(8/20/06)

Joann's De-Skunking Recipe

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I have a great de-skunking recipe that I had used quite a bit when I lived back in NYS and had 3 golden retrievers.

Joann's De-Skunking Recipe

This is applied to a dry dog - don't wet the coat first.

1 quart hydrogen peroxide
1/4 cup baking soda
1 tbsp dish soap/shampoo

Mix together in a pitcher. Apply to afflicted areas and scrub in well. Let stand 5 minutes. Rinse and repeat if necessary.

With only one exception (when Kody got sprayed in the face), I used more than one application at a time. Kody was famous for wanting to play with the skunks, but they just never did warm up to him. :)

Joann
(7/11/06)

Brenda's Tomato Jam

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Got a Church Fete or a Charity fund raising event coming up? Here are some recipes to try out.

Brenda's Tomato Jam

8 lb. Tomatoes
6 lemons
7 lb. Sugar
1 (1/2 oz.) Grated ginger

Cut tomatoes into slices and peel lemons as thinly as possible and cut into shreds, squeeze lemon juice and add with sugar and ginger to tomatoes, boil all together till sufficiently thick, bottle and seal as usual.

Brenda
(6/22/06)

Note: Use your canner's manufacturer's directions and follow all safety precautions when canning.

John's No-Fail Martini

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John's No-Fail Martini

ALWAYS keep your Bombay Sapphire Gin in the freezer. . . that eliminates the need for any ice.

Step 1. Find a large (or very large) martini glass.

Step 2. Fill glass with sub-freezing Sapphire gin, it's kind of syrupy

Step 3. Insert 1 or 2 caper berries (stems attached) (olives on the side if no caper berries)

Step 4. Sip and enjoy until it's gone (one is quite enough - two and I get crude & suggestive)

I don't have these too often - only have one liver and no donors in line.

Always the best,
John Novak
Village Spinning & Weaving Shop
(5/27/06)

Irish Cinnamon Potato Candy

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I was going to make one with sweetened condensed milk, but I didn't get around to making them until the day of the party, and they were supposed to dry overnight, so I found this recipe online, sounded easy enough for even me. Took me 3 hours to roll all the 'tiny taters'.

Irish Cinnamon Potato Candy
(From Carroll Pellegrinelli)

1/4 cup (60 ml) mashed potatoes
1/2 tsp (2 ml) salt
3-1/2 cups (825 ml) sifted powdered sugar
1 tsp (5 ml) vanilla
1 cup (225 ml) shredded coconut
1 tbsp (15 ml) butter
cinnamon

Put potatoes in large bowl (one can use instant potatoes to make 1/4 cup). Add salt, sugar, vanilla, coconut and butter. Mix well. Knead several minutes, adding more sugar, if necessary, to make a stiff dough.

Tear off a teaspoon of dough and form into a small log shape. Roll in cinnamon.

Lay on wax paper for 1 hour to dry. Store in air tight container. Makes way more than you'll ever want to eat. Really.

Brenda, I used a flat toothpick to poke 'eyes' into them, and I ran the coconut thru the vitamix so the coconut strands wouldn't make them crack. It's a weird combo, coconut and cinnamon, but they sure were popular. And cute, if I say so myself...although one comment was,' they look just like baby potatoes...no- like EMBRYO potatoes!' lol. Kinda grossed me out there for a minute!

Eileen
(4/3/06)

Great Grandma's Spudnuts (Idaho Donuts)

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Spudnuts. Doughnuts with a potato thrown in. Seriously!

I googled for a recipe (notice how many servings!)
http://www.recipelink.com/ch/2005/january/101thingspotato3.html
(Link is still viable in 2016)

Great Grandma's Spudnuts (Idaho Donuts)
Recipe from: 101 Things to Do With a Potato (this is on Amazon)
by Stephanie Dircks Ashcraft

Makes 12-15 servings

2-1/2 tbsp active dry yeast
1/2 cup warm water
1 cup mashed potatoes, unseasoned*
2 cups warm milk
1/2 cup shortening
1 cup sugar
3 eggs
1/2 tsp salt
6 cups flour
vegetable oil, for frying
1 can (16 oz) white frosting
chocolate syrup, maple flavor, to taste

*Do not use instant mashed potatoes for this recipe.

Mix yeast, water, potatoes, and milk together.

In a separate bowl, combine shortening, sugar, eggs, and salt. Stir mashed potato mixture into bowl with egg and shortening mixture. Stir in flour one cup at a time. Cover bowl with plastic wrap and allow dough to rise 45 minutes.

Roll out dough to 3/4" thickness and cut with donut cutter.

Fry dough in hot oil. Turn once, making sure donut is golden brown on both sides.

Divide frosting into 3 small bowls. Add chocolate syrup to one and maple flavor to another. Dip hot donuts into flavored frostings.

For more variety, dip some into a mixture of cinnamon and sugar or powdered sugar.

Ruth
(3/3/06)

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