Thursday, April 17, 2014

Mom would have said, "That's what thoughts done." Whatever that means.

For about fifteen minutes, or maybe a little longer, my husband and mostly I, thought we were going to open a Bed and Breakfast in our home. Well, "That's what thoughts done."

It turned out we really can't do that. We aren't up to it, and I'll leave it at that for now.

While we thought we could have a B&B we did so much work. We remodeled our home and added lots of pillows, sheets, etc. etc. And! I researched many recipes. So I thought today I'd share one recipe I worked out recently. For a while I've been working on a story. In the story one of the children in a very large family is a natural cook, and she makes the bread pudding on her own, from left over biscuits. This recipe is a result of my reading many bread pudding recipes. I made the pudding and it's husband tested and approved.

Bread Pudding from Biscuits

Bread Pudding from Left Over Biscuits
(or you can make 'em fresh if you want - I did)
Ingredients & Preperations:
Preheat oven to 350 degrees F.
In a baking pan (13 x 9) scoop a generous amount or butter and place the pan in the oven until the butter is melted.
Crumbled 8 baking powder, or buttermilk biscuits in a large bowl.
In another bowl whisk the following ingredients all together:
6 eggs beaten
2 cups milk
3 T molasses
2 T honey
1 tea cinnamon
pinch of salt
Pour egg mixture onto crumbled biscuits and gently mix.
Add ½ cup raisins if desired.
Spread bread and egg mixture in pan.
Bake 45 minutes or until golden brown and top springs back when pressed with finger
or tooth pick place 1" from edge comes out clean.
Let pudding sit for 20 minutes then serve as you like, with whipped cream,
sprinkle with powdered sugar, or fresh fruit, or ice cream - whatever you like best.



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