
Monday, October 3, 2011
A Whirlwind Weekend!

Monday, September 26, 2011
Week 3 - Lots of Pain(t)
Friday, September 23, 2011
Something Sweet For A Sweet Lady!
Sweet Marydon @ Blushing Rose asked me weeks ago for my bread pudding recipe. I am just now getting around to it. The hardest thing about this recipe is my secret ingredient!
Doughnuts! I have to beat the kids off of them! The first ones I bought, they gobbled down when I was at a school meeting. Yeesh! The recipe says cake doughnuts, but we prefer yeast doughnuts. I also cut the doughnuts in 8 pieces instead of breaking them up. We first had this years ago. My husband loved it. A few weeks later, Michael Chiarello featured this on his show and we have been hooked ever since! You can use any kind of doughnuts, but it's best with Krispy Kreme doughnuts.
Doughnut Bread Pudding
1 stick unsalted butter
1 cup sugar
5 large eggs, lightly beaten
2 cups heavy cream
1 1/2 teaspoons ground cinnamon
1 tablespoon pure vanilla extract
1/2 cup raisins
16 cake doughnuts
Rum sauce:
4 tablespoons unsalted butter
1/2 pound confectioners' sugar
Dark rum, to taste
Preheat oven to 350 degrees F.
In a food processor, combine butter and sugar briefly, just until it forms into a ball. Add eggs, heavy cream, cinnamon, and vanilla, and process until blended.
Lightly butter a 9 by 13-inch baking dish. Break up the doughnuts into 1-inch pieces and layer in the pan. Scatter the raisins over the top. Pour the egg mixture over the doughnuts; soak for 5 to 10 minutes. You will need to push doughnut pieces down during this time to ensure even coverage by egg mixture.
Cover with foil and bake for 35 to 40 minutes. Remove foil and bake for additional 10 minutes to brown the top. The doughnut bread pudding is done when the custard is set, but still soft.
Make the rum sauce: melt butter over medium heat in a saucepan, and take off the heat. Add confectioners' sugar to the melted butter and whisk to blend. Add rum, to taste. Pour the sauce over the bread pudding and allow to soak in.
It's good hot out of the oven, or cold the next day!
BJ @ Sweet Nothings says she puts Lemon Curd on hers! Oh Mama! I am so there! You can find my recipe for Lemon Curd here.
So there ya go! A bit of a twist on an old favorite!
Enjoy!
Wednesday, September 21, 2011
Week 2 - A Bit Late!
Thursday, September 15, 2011
Next Blog

Monday, September 12, 2011
Week 1 - From the top down!
Saturday, September 10, 2011
Where Were You When The World Stopped Turning?
Wednesday, September 7, 2011
Back To School!
Thursday, September 1, 2011
September Inspiration Party!

Monday, August 29, 2011
Menu Ideas for Week of Aug 29th
Friday, August 26, 2011
More Blabberings From The Old Lady


Wednesday, August 24, 2011
The Results!
Tuesday, August 23, 2011
Reminder!
Monday, August 22, 2011
It's All About The Quick And Easy!
- 1 roast 4-5 lbs
- 6 tablespoons extra-virgin olive oil
- 2 tablespoons all-purpose flour
- Coarse salt
- 2 teaspoons sugar
- 1/2 teaspoon freshly ground pepper
- Directions
- Preheat oven to 450 degrees. Remove roast from refrigerator. Whisk oil, flour, 4 teaspoons salt, sugar, and pepper in a small bowl
- Place roast in a roasting pan. Lightly score fat. Rub roast with flour mixture. Roast for 15 minutes. Reduce heat to 375 degrees, and continue to roast, basting frequently with pan juices, for 1 hour more. Roast, basting meat occasionally, until thickest part registers 135 to 140 degrees on an instant-read thermometer (avoiding the bone) for medium-rare, about 45 minutes more. (Total cooking time should be about 2 hours.) Transfer to a cutting board, reserving pan drippings for Yorkshire pudding; tent with foil, and let rest for at least 20 minutes (or up to 1 hour) before carving.