A Taste of Family History

 Grandma Kleinbriel was a country girl at heart and could bake better than anyone I knew. She believed in using ingredients on hand. Her bread pudding was a favorite with me and my cousins. Lucky for us, she had a huge apple tree in her backyard.

I enjoy making this recipe for my boys when they are home. The best part is having Flyboy in the kitchen with me while I bake. Spike some warmed apple cider and enjoy some romantic fun in the kitchen.

Grandma’s Apple Raisin Bread Pudding

Preheat oven 350

Grease 7x11 baking dish

 

Ingredients:

4 cups bread cubes

¼ cup raisins

2 cups peeled and sliced apples

1 cup brown sugar

1 ¾ cup milk

¼ cup butter (1/2 stick)

1 teaspoon cinnamon

½ teaspoon vanilla

2 eggs beaten

 

·       In a large bowl, combine bread, raisins, and apples

·       In a small saucepan over medium heat, combine brown sugar, milk and butter. Cook until butter is melted.

·       Pour over bread mixture. Blend gently then pour mixture into prepared baking dish. 

·       In a small bowl, whisk together cinnamon, vanilla and eggs. Pour over bread mixture.

B  Bake 40-45 min

Frittata and The Forest

A beautiful morning in my neck of the woods. I made an aromatic breakfast that would lure my teen son out of bed.

2 Slices of bacon

3 eggs

1 Tbsp heavy cream

Handful of baby spinach 

2 slices Smoked Cheddar cheese

Preheat oven at  350.

I warm my cast iron skillet while I slice the bacon into little strips. While bacon is browning, beat eggs and cream. Feel free to add salt, pepper, a dash of ground mustard seed. 

Remove bacon from skillet and add egg. Lay baby spianch on rgg, then add bacon. Tear the cheese and lay ontop.

Don't stir but watch for edge to begin to cook. Remo e from burner and place in preheated oven. Bake until egg is done. (5-10 minutes).

Remove from oven and let stand for a minute or two before cutting into pie slices.

It disappears fast.