Monday, February 27, 2012

Why I'm Smiling Today

I picked up a fun little book that I simply must tell you about.  It's called 1033 Reasons to Smile by Elizabeth Dutton.  I've only read a few pages, and I am indeed smiling! 

This is the other reason  I'm smiling.  My sweet little Bonita, who is my constant companion.  She loves to sit on my lap and watch me make slippers.

I'm also smiling at the bad squirrel, stealing the bird food.  He's irritating, yet funny.  I don't have the heart to tell him he can't have the yummy seeds I set out.  I'm sure he thinks they are just for him.

What's making you smile on this lovely Monday?

Sunday, February 26, 2012

Caramel Nut Bread Pudding

It's been a while since I've blogged.  One of my resolutions for 2012 was to blog regularly.  I'm not doing so well, am I? 

I think my problem with blogging is, I'm always so busy enjoying what I'm doing that I don't take the time to record it properly!  After the fact I think about it, but then it's too late.

Last week I make a delicious Caramel Nut Bread Pudding from a vintage book I inherited from my grandmother.  I actually remembered to document it! 

See the cute owl measuring cups and the spoons?  A gift from my bestie Stacey.  She knows me so well!

Caramel Nut Bread Pudding

3/4 c brown sugar
2 T butter
2 cups milk
2 eggs, separated
1/2 t vanilla
dash salt
1 1/2 c day old bread
1/2 cups chopped nuts (I used pecan pieces)

Combine the brown sugar and butter in the top of a double boiler over boiling water.  Carmelize the sugar, cooking and stirring for two minutes.  Stir in milk and scald, do not boil.  Remove from heat and let cool to lukewarm.  In a separate bowl whisk egg yolks with vanilla and salt.  Blend into cooled milk mixture.  Butter a 1 1/2 quart baking dish.  Spread bread cubes evenly over bottom of dish.  Sprinkle chopped nuts over bread cubes.  Pour custard m ixture into dish and stir to distribute bread cutes and nuts evenly.  Beat egg whites to stiff-peak stage and fold into custard.  Set dish in a pan of hot water and bake at 350 for 40 to 50 minutes.  Serve with caramel sauce.