Tuesday, November 08, 2011

the proof is in the pudding

                                                                  photo: wikipedia

I mentioned yesterday that the cookbook I'm using does not tell you to buy 3 pound bags (or these days 2.5 pounds)  of chicken breasts. Such a thing probably didn't exist.  More often than not, it instructs you to drawand singe your chicken, which means you go out in the back yard, ketch yerself a chicken, whack its head off then plucke and butcher it.

A lot of folks would probably go hungry if they had to get their food like this.

No microwave recipes in this cookbook either.  However there are lots of recipes for pickling, as well as preserving your food through dehydrating, salting and canning. And ground beef?  It is called 'hamburg'.

I did make the bread pudding last night.  Yum.

Recipes like this were probably developed by homemakers with a surplus of eggs and milk.  Add some stale bread and a handful of dried fruit and you've got yourself a nice treat.

Old-Fashioned Bread Pudding (old-fashioned in 1940, that is)
1 1/2 C. diced stale bread                                            1/2 C. sugar
3 C. milk, scalded                                                        1/4 tsp. salt
2 eggs, beaten                                                              1/2 tsp. cinnamon
                                 1/2 C. raisins, nuts or coconut

Soak bread in milk in greased baking dish.  Combine eggs, sugar, salt and cinnamon; stir into bread mixture; add raisins and set in pan of hot water.  Bake in moderate oven (350) for 45-50 minutes or until knife comes out clean when inserted in center.

As per the recipes reccomendation and because I can get away with it now that I am gall bladder-less, I made a hard sauce to accompany the bread pudding.

Hard Sauce

1/3 C. butter
1 C. powdered sugar
1/2 tsp. vanilla
1 T. cream (I used half and half)

Cream butter until soft; gradually beat in sugar, then cream and vanilla, beating until fluffy. 

I spread this sauce (the consistency is more like a stiff frosting) over the bread pudding.

(The photo on top?  Bread pudding is beige and does not look very appetizing.  Looks can be deceiving.)

This stuff will stick to your ribs.  And probably your hips too, so eat in moderation - but enjoy every lip smacking bite.

And if you live in the Northwoods - Trig's has an acceptable bread pudding (with craisins!) from time to time.  In fact, since I am not there to buy it any more, they will probably have more than enough for y'all.



Kathy ... better known as Nana said...

I LOVE bread pudding ... so I'm definitely not put off by its color. But because it sticks to hips so tenaciously, I try not to partake except on very special occasions. But after reading this post, I've got a serious hankering for some bread pudding ... with hard sauce! Yum!

Anonymous said...

Why do you have to scald the milk? Why is it called a "hard" sauce? Linda

Cheri said...

Kathy, it really is a pretty easy recipe. And if you share it with those cute grands of yours, there wouldn't be tooooo many calories for you. Enjoy!

Linda, I didn't scald the milk, because I vaguely recall reading somewhere that we do not need to do that since our milk is pastuerized. In the interest of authenticity I included it.

My guess is that it is called a hard sauce because it is not as easy to spread as a frosting or icing. But 'tis yummy!