Lemon Drop~Raisin Bread & Butter Pudding

Lemon Drop~Raisin Bread & Butter Pudding
 

 

What you'll need,

 

Ingredients:



1 loaf Raisin bread (local bakery or Sara Lee)

1 stick butter, as always, use the good stuff, your worth it.

3 eggs, at room temperature

2 cups milk, maybe 2 1/2 cups, at room temperature

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 cup packed brown sugar

 

Bowls and Cookware:

Large bowl, I use a glass 5 qt bowl

Metal caking pan large enough to hold your mixture, I use a brownie pan

An even larger pan to set the brownie pan in, this is to fill with water to bake the Raisin bread, custard mix.

A smaller bowl to make your custard in, I use a 3qt glass bowl, at room temperature.

Whisk and spoons

 

Oven set at 350* for about 15 minutes.

 

Direction:

 

1. Remove bread from package, take 2 or 3 slices and cut 9 ways into squares and place into large bowl. Continue to do this with the rest of the slices of raisin bread.

         

          Let the bread squares rest for a bit, they need to be kinda dry,

          to accept the egg and milk.

 

2. Melt butter in a sauce pan, cool just a bit and pour over the raisin bread, stir gently to coat the squares. Let it set while working up the custard.

 

3, Break eggs into smaller bowl, compost egg shells, whisk the eggs until combined, add milk and gently whisk, until combined. Add brown sugar, cinnamon and nutmeg, gently whisk until combined.

        

         Keep in mind the nutmeg will drop to the bottom of the bowl,

         you'll need to keep the whisk handy.

 

4. Pour the custard mixture over the buttered Raisin Bread, ever so gently, turn the mixture over to coat and soak all the buttered raisin bread.

 

5. Pour mixture into brownie pan. Set brownie pan in a larger oblong cake pan, place in the oven, pour water in the larger pan surrounding the OUTSIDE of the brownie pan, about halfway with water.

 

6. Place a piece of foil loosely over the Raisin Bread mixture. Bake about 30 minutes with the foil, then remove and continue to bake another 30 minutes. Turn the oven off, before you remove the Raisin Bread pudding, safety first. Slowly remove both pans from the oven and set on the top of the range and remove the Raisin Bread pudding from the water bath.

 

Since you'll have an hour, you could be making an awesome sauce for your, Raisin Bread & Butter Pudding.

 

Lemon~Drop Sauce:

 

What you'll need:

 

1/2 cup Ole Smoky Tennessee Lemon Drop

1/2 cup white sugar

2 Tablespoon cornstarch

1/2 cup water
2 teaspoons lemon juice

2 Tablespoons butter

 

Directions:

In a sauce pan, combine sugar and cornstarch, stir to combine. Add Lemon Drop Moonshine, water, lemon juice.

Heat on low until mixture becomes slightly thick, add butter. Mixture will thicken.

Ready to be poured over warm Raisin Bread.
Some folks may not like sauce on their Raisin Bread & Butter Pudding.
Serve individually.

We've been on vacation, a much needed, overdue vacation.

We drove through, Indiana, Kentucky, Tennessee, North Carolina, South Carolina, to the coast.

Of coarse we stopped at the distillery. Our city doesn't sell the Lemon drop moonshine.

Had a great time in the Smoky Mountains.

til next time.

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Apple Time in the Mid~West

APPLE BUTTER

 



In the Mid~West, central Illinois, it has been a very good year for the apples. I really wanted to put some apple butter on the shelf, and try my hand at canning apple pie filling. With the unavailability of "Clearjel" on store shelves, that may not happen. I haven't given up. My hubby purchased apple at a local farmers market, WOW, the price of apples. With that, The hubby and his ability to make things happen, was visiting his twin brother, they have apple trees, but only the apples at the top were ready, but his neighbor has apple trees, all kinds of apple trees.
Beautiful Granny's, Jonathon's, Golden's, more apple than I could work at once, good thing they keep.
So far I've worked 17 pints of apple butter and a few quarts of applesauce, some red~hot applesauce.

I used a couple of slow cooker's, about 15 hours of patience, and an emulsifier,
                                                                                                                 (a single hand mixer.)

Apple Butter 

 

1: 7 quart & 1: 5 quart crock pot.

Clean enough apples to fill both crock pots.

APPLES ~ Washed, peeled, cored, sliced, (as you would for pies)

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon cloves

2 cups brown sugar and 1 cup white granulated sugar

Use a large bowl, at least 5 quart bowl, fill with apples, add sugar and spices.
Combine, place in 7 quart crock pot and start on low.

Use the same the same amount of spice as above for the 5 quart,
only use,
1 cup of white & brown sugars.
Combine in the bowl as for the 7~quart.
Place the apples in the 5 quart crock pot on low.

I do not use any liquid in my apples, just make sure you stir them before you walk off an leave them, they'll produce liquid on their own.

Peeled ALOT of apples, they cook down and add them before you go to bed.

I let mine cook overnight. If you use the HIGH setting on the crock pot you'll be up in the middle of the night, making sure the apples are stirred away from the bottom.

DO not burn the butter.

Lowlowlowlow. lol

When the apples have cooked, add the smaller crock pot to the larger crock pot to fill it, when the apples are smashable (is that a word?) anyway, when they have cooked to a workable softness, use the emulsifier, to make it a puree, by placing the apples in a large pan on the stove, to keep it hot for canning.

Keep apple butter hot by placing a a low fire under pan after to have pureed the apples for canning.

I suggest these sites if you are NOT familiar with home canning process.

Ball Canning PDF

Ball~ How to can your own.

frugal up state


Ok folks, that's how I do it. Keep in mind, thing may not always be as convenient as they are today.

Jesus is coming back.

Besides, what did you have on the shelf to eat, the last time your power went out?

God Bless and Keep Thee.

til next time.

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ZUCCHINI, what I did with all that zucchini.

 

                             Zucchini~Pineapple                   Zucchini~Pineapple~Orange

 

 

                                                          Zucchini~Pineapple~Lemon

I was at my whits in with the large, over grown zucchini, that seemed to grow a foot over night. I gave up, told the hubby, "Take it all to the compost.", he did, well most of it. It just so happened, a post on facebook caught my eye, "Zucchini pineapple marmalade", I checked into it and found a really good recipe for zucchini marmalade.

You need to know how to cook for this recipe.

Old timey secret about what "cook" means in this recipe.

Cook; let the pot come to a boil, turn the heat down, but leave the fire up enough for the mixture to boil. Then start your 10 minutes, Which means it boils for 10 minutes.

Easy, not many ingredients.

Here's the link: Zucchini Marmalade

I adjusted the jell-o, to whatever flavor I wanted. I did use less sugar for the lemon~pineapple. I like it a little tart.

 

A productive day!

 

 

til next time.

 

 

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Hazel's Cake

Hazel's Cake

Preheat oven to 350*
Bake 30 to 35 minutes

Sift together:
2 cups flour
2 cups sugar

Next bring to a boil and pour over sugar and flour mixture.

2 sticks oleo or butter, the real stuff.
4 Tlbs. cocoa
1 cup water

Mix well,

add
1/2 cup buttermilk*
1 tsp baking soda
1/4 tsp salt
1 tsp vanilla
2 eggs

Pour in large greased cake pan, (I used a lasagna pan) and bake, as directed.

Topping

1 stick oleo, or butter
6 Tbl Milk
4 Tbls. cocoa

Bring to a boil and pour over 1 lb. powder sugar, add 1 tsp vanilla and 1 cup chopped nuts.
Remove from heat and pour on hot cake.

* don't have buttermilk? Here is a great substitute.

For each cup of buttermilk, you can use
1 tablespoon of white vinegar or lemon juice plus enough milk to measure 1 cup.
Stir, then let stand for 5 minutes.

I use lemon juice.

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About this recipe: My Grandma Cunningham,

My Dad's Mother, gave me this recipe about 50 years ago.

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Venison Shepard's Pie

Shepard's Pie (Venison Style)

Just a little read before we get to the recipe.

     Hubby tried as he might to get a deer for the freezer this year, came up empty handed, but not without a few encounters with the Conservation Police. That's another story, one he's not ready to share. haha.

     We are very lucky to have people care about us. We, we're given a skinned, dressed and hung deer by a friend. What a blessing! Helped with the conservation thing. Hubby worked with the deer, cutting the meat from the bone, grinding it for use, seasoning it for cooking. Even smoked a few sausages.

     I really like Shepard's pie, and wanted to make some for a meal, wondered what it would taste like with the venison. This is what I come up with after all the online recipes I viewed.

Here's what I did:

1/4 cup bacon grease

1 small onion, chopped

2 pounds venison, ground with beef suet

Melted the grease in a 2 quart pan, added chopped onion, cooked til tender, added the venison.

While that's cooking:

Peel and quarter about 4 medium potatoes, bring to a boil in a small saucepan, cook until soft.
     When potatoes are soft remove from the heat and drain. Prepare potatoes as you would for mashed potatoes. Cover with a lid and set back on stove to keep warm, until you need them to finish the dish.

While potatoes are cooking, continue to crumble the cooking venison, to resemble sloppy joe mixture.

When the venison has fully cooked, add about 1 cup frozen carrots, and 1 cup frozen peas, to the cooking venison, heated thoroughly.

Drain meat mixture, add 1 dry package of brown gravy mix to the hot mixture, after it is all combined, add 3/4 cup water, stirring to combine. Put the mixture back on the stove and heat, just enough to stiffen the mixture.

I used a 1 - 1/2 quart glass baking dish, use what ever you like. Place the meat, carrots and peas mixture in the baking dish and cover with mashed potato mixture.

Place in 350* oven until it begin to bubble, about 45 minutes.

Add shredded cheese to top, place back in the oven until cheese is melted.






In the words of, Miss Kay Robertson, (Duck Dynasty on A&E)
                                      "eating squirrel brains will make you smart."


til next time,

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