My Recipe Box Blog

Bread Pudding is an old-fashioned dessert with humble beginnings. It was first called “poor man’s pudding,” because it was made from stale leftover bread. In olden times, all foodstuffs were “pushed to their limits.” There was very little waste. Bread Pudding was actually born of necessity..

The dessert has been popular in British culture and cusine, reportedly since the 13th century. It also made its early appearance in the Sourthern United States. Bread Pudding has also been widely favored in Belgian, French, Spanish and Malasian cuisine, as well.

Although still a popular recipe with thifty cooks and homemakers, its become more of what’s called a “comfort food.”

There are many variations of the basic Bread Pudding recipe and many are topped with caramel or other such sauces.

INGREDIENTS:

2 cups old or stale bread, chunked
1 quart milk
2 eggs
1/2 cup raisins (or other fruit, chopped)
1/2 cup sugar
1 teaspoonful cinnamon
1 teaspoon vanilla extract
1/4 teaspoonful salt

PREPARATION: In a large mixing bowl, soak bread in milk until the milk is absorbed. In a separate bowl, beat the eggs and mix other ingredients together. Gently stir in bread mixture. Let stand a bit, as you preheat oven to 350 degrees.In a large mixing bowl, soak bread in milk until the milk is absorbed. In a separate bowl, beat the eggs and mix other ingredients together. Gently stir in bread mixture. Let stand a bit, as you preheat oven to 350 degrees.Pour (or scoop) into buttered baking dish (or ramekins, for individual servings). Put dish (or ramekins) in a water bath: A larger dish with about a couple of inches (or so) of warm water. Bake for at least one hour, depending on your individual oven,

In a large mixing bowl, soak bread in milk until the milk is absorbed. In a separate bowl, beat the eggs and mix other ingredients together. Gently stir in bread mixture. Let stand a bit, as you preheat oven to 350 degrees.Pour (or scoop) into buttered baking dish (or ramekins, for individual servings). Put dish (or ramekins) in a water bath: A larger dish with about a couple of inches (or so) of warm water. Bake for at least one hour, depending on your individual oven,Serve warm or cold. May be topped with a sauce of your choice.

I’m receiving alot of last minute requests for pumpkin pie recipes.

Here’s a direct link to mine. 

Also, if you’re interested in some facts and fun about pumpkin pie and pumpkins, Click Here!

When preparing that special Thanksgiving or Christmas meal for your family and friends, a major concern is (you guessed it): Safely preparing your holiday turkey. 

Here’s your guide, Right Here!

I Hope you have a safe and Happy Thanksgiving!

When you think of summer, do you think barbecue (BBQ)? I know I do! Open flame cooking outdoors - definitely - changes the taste of food. From popular steaks, ribs, and chicken…to vegetables and darned near ANYTHING imaginable, BBQ is the way to go for enjoyment of your summertime cuisine. The art and skill of BBQ can even lead to competitions around the world, for example.

Every region of every state, even down to each individual chef or cook, actually has their own definition and history of BBQ. That’s what makes BBQ unique. Any family that barbeques has their own style and method to get the taste just right. The variations include, smoking, grilling, types of wood charcoal, use of propane gas, types of BBQ sauces, rubs, and other ingredients. The field is wide open to whatever YOU desire.

I hope this isn’t too late for your July 4th or summertime activities. Check out these mouth-watering BBQ recipes!

CLICK HERE!  

Its the time of year almost everyone enjoys, particularly if you LOVE to cook (like me): Its Christmas Time! One of the most personal gifts you can give is a gift jar or gift basket, filled to the brim with your own homemade cookies or sweet treats. Even if you’re just having family and/or friends over for the holidays, or if you’re holiday-bound to share in the festivities with others, such special goodies are always welcome at most every table. How would you like have access to literally hundreds of cookie and treat recipes, just in time for Christmas? Recipes you can use from year to year and even pass on to your children or other loved ones? Click here for complete details and Happy Holidays! 

With colder temperatures upon us, I always like to cook corned beef.  Its a fairly simple process and I perfer the homemade tase over store-bought corned beef.

You know what else is good?  Corned beef hash (made with your own corned beef).

“How to Corn Beef” and my simple corned beef hash recipe is HERE!

I’m sure everybody has their favorite chef’s knife, maybe even two.  I’ve got one VERY expensive knife (from  J.A. Henckels) that makes me very proud to own and its a total dream!

However, I also have (or had until yesterday) a very inexpensive chef’s knife that came in mighty handy when I needed to do some quick work.

I didn’t realize HOW attatched I’d become to my beloved little piece of cutlery, until its rather untimely demise at the hands of a major kitchen appliance.

 Read the whole story (and see its photo) here…

Welcome to My Recipe Box Blog. I’ll be posting cooking (and kitchen) hints and tips, as well as original culinary articles, commentary, recipes, and more.

You’re also invited to patricipate in my main recipe site:

My Recipe Box

 You’ll be able to join (its FREE!) and post your own favorite recipes.