Sunday, May 29, 2011

Bread Pudding

We frequently scout the Walmart bargain rack when we go shopping - and usually, if there is French bread, we get it! The problem with French bread is that it gets stale really fast - that is just the nature of the stuff.

A couple weeks ago, we tried out this recipe for bread pudding, using the remainder of a loaf of French bread we had in our fridge. The original recipe can be found here; we altered it a bit so we could use ingredients we had on hand.

Bread Pudding
2 cups milk (the original recipe calls for whole milk)
1/4 cup butter
2/3 cup brown sugar
3 eggs
2 tsp cinnamon
1/4 tsp ground nutmeg
1 tsp vanilla extract
3 cups bread, torn up into bite-sized pieces
1/2 cup raisins
  1. Preheat oven to 350°F. Tear bread and place in a lightly greased baking dish (I used a 9*9 square pan). If you like raisins, put them in the baking dish as well. You might need to hand-mix them so they are evenly distributed.
  2. Heat milk and butter in a medium saucepan, stirring so it does not scorch. Let butter melt completely. Cool to lukewarm.
  3. Combine sugar, eggs, spices, and vanilla and mix with an electric mixer. Add milk/butter mixture; combine well.
  4. Pour this mixture on the bread and raisins in the baking dish. Try to get all of the bread wet with the batter.
  5. Bake for 45-50 minutes, until set.
We enjoyed it warm, with ice cream!!

Sunday, May 22, 2011

Danish Dumplings

I feel weird posting soup recipes at the end of May, but with the cool weather we've been having, that's what we've been eating a lot of! We've tried out several delicious soups lately.

This recipe for Danish Dumplings came to the Bradshaw family through Thomas' dad's mission cookbook. It's a pretty simple recipe, but kind of fattening, especially if you use actual butter (we've been using margarine). So, while I'd like to eat it every day, I've had to hold back ;o)

When we make this, we usually have leftovers, so it could easily serve 3-4.

Danish Dumplings
1 c milk
1/2 c (1 stick) butter or margarine
1 c flour
1/2 tsp salt
2 eggs, beaten
1 packet dry chicken noodle soup (such as Lipton), prepared according to package directions
  1. Prepare chicken soup, letting simmer on stovetop.
  2. Combine milk and butter in skillet or large frying pan and bring to a boil.
  3. Once boiling, stir in flour and salt. Stir, cooking until mixture slips away from sides of pan.
  4. Let cool for a few minutes (until not hot enough to cook eggs on contact).
  5. Beat in the eggs.
  6. You will now form dumplings from this mixture, and drop them into the hot soup. Do this by dipping two spoons into the broth, and then using the spoons to scoop out and shape a spoonful of the mixture. Drop into the still-simmering broth and repeat until all of the mixture is in the pot of soup. 
  7. Simmer for a few more minutes, until dumplings are cooked through.
  8. Serve hot!


Sunday, May 8, 2011

Strawberry Shortcake

'Tis the season for strawberries, and one of our favorite ways to eat them is with shortcake. We recently tried out this recipe (click for original). It had a very light sweetness and was not as spongy as what we're used to, but it was worth making.

Strawberry Shortcake
2 c flour
1 Tbsp baking powder
1/4 tsp salt
3 Tbsp sugar
1/3 c shortening
1 c milk
  1. Preheat oven to 450°F.
  2. Mix dry ingredients thoroughly.
  3. Add shortening, and cut in using pastry blender, forks, or knives until crumbly
  4. Add milk and mix until combined.
  5. Bake for about 25 minutes in greased pan (we used our bundt pan), or until toothpick inserted in center comes out clean.