Good evening! I know a few computer "whiz people" but I am sure not one of them! I went in and deleted Suddenlink - because all of my mail has been directed to jc@joncarole.com, but I am still not getting it on this laptop! Just can't seem to get the settings correct! Oh well - did find out I can post this from a remote computer or most likely even my phone!
We need rain so bad - we should all pray for rain! This afternoon I was on my way to Emerald Bay for a Pilot meeting (will be having a lot of those in the next two weeks -- it is end of year and we must make division plans for next year - and as incoming President and must try to attend all of them)but as I was saying on my way to E B it started to rain and by the time I reached the bridge just befor E B, it was raining so hard I could not see. Of course by the time I got to the house I was going - it had stopped!
I am really wondering if any of you have made the Sour Dough that I gave you the recipe for a couple of weeks ago???? Well I hope you did because I have a great - well actually two recipes for you tonight! Oh course on this first one, I suppose you could go to Brookshires or Fresh and buy a loaf of Sour Dough Bread.
SOURDOUGH BREAD PUDDING
5 Cups sourdough bread cubes
3 Cups low-fat milk
4 Eggs
2 Egg Yolks
1 Cup Sugar
1 Tablespoon vanilla
1/4 Tsp. almond extract
1/4 Tsp. ground nutmeg
1/2 Tsp. ground cinnamon
1/e Cup raisins
1/2 Cup shredded coconut
Preheat over to 350 degrees. Lightly grease 2-quart casserole dish.
Place bread cubes in prepared casserole.
In large bowl beat together milk, eggs, egg yolks, sugar, vanilla, almond extract, nutmeg and cinnamon. Pour over bread cubes. Stir in remaining raisins and coconut.
Bake in a preheated 350 degree oven until knife inserted near center comes out clean, about 50 to 60 minutes.
Serve with whipped cream and a dash of cinnamon, if desired.
Note: For a puffier pudding, refrigerate several hours or overnight before baking.
Servings: 8
Now let me tell you how I changed: First - I only used 4 eggs (no extra yolks), was out of almond extract, so I omitted, increaded nutmeg to 1/2 tsp. and cinnamon to 1 teaspoon and omitted coconut.
It was delicious - or so I thought the bite I took was, and Travis and Michelle said it was and Mom said it was delicious. Only funny - she first said "That bread pudding was delicious, only I've never had it made with crutons!" I explained I cut all of those cubes (electric knife is wonderful for that!*)from my homemade sourdough bread! TRY IT!!!
The next recipe is one I made up while getting the raw dough in the pans to rise and then cook.
JALAPENO CHEESE SOURDOUGH BREAD
Take the portion that you would put into a pan and press it out, sprinkle with cheese, a few jalapenos (I love the Penzey's freeze dried for this)a few sprikles of either fresh pressed garlic or dried minced garlic (from Penzey's is best) and then roll the bread to fit pan. Let it rise and cook as directions say. But - test these bread loafs for doneness before taking up! I tell you this because the other day I took it up before it was done through and through!
Well that is what I have for you tonight! I need to try and get some rest -- tomorrow I get the third Lumbar epidural for this horrible back pain! Hopefully I will feel so good tomorrow evening I can be back with you!
May you be blessed in all you do tomorrow.
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