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

Give Me Some Sexy Cinnamon

I love Cinnamon. 

Did you know it is not only warming, comforting and healthy, but also SEXY?

Cinnamon is a scent commonly known to seduce with it's aphrodisiac qualities.

It is said that the Queen of Sheba used cinnamon to mesmerize King Solomon. 

So it has power. 

Gram cooked with cinnamon often and would always say, "The way to a man's heart is through is stomach." Maybe that old saying holds more truth than we thought.

Bread Pudding is a popular item at my house.

However, this delightful treat can be a sexy food.

Try serving this as breakfast for your lover but expect to spend the day in bed.

Prepare this bread pudding ahead of time so that in the morning, 

all you have to do is turn on the oven. 

Cinnamon-Swirl Breakfast Bread Pudding

4 eggs
1½ cups milk
3 tablespoons brown sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
½ loaf day-old bread, cut into cubes
¼ cup pecans, chopped
Nonstick cooking spray
Maple syrup

In a large bowl, whisk eggs and milk. Add the brown sugar, vanilla extract, and cinnamon, and whisk until all the ingredients are completely incorporated. Stir the bread and pecans into the egg mixture. Coat an 8-inch-by-8-inch baking pan with nonstick cooking spray. Pour in the bread pudding, and cover with foil. Let sit in the refrigerator at least one hour and up to overnight. Preheat oven to 350 degrees. Bake the bread pudding, covered, for 30 minutes. Remove the foil, and bake an additional 10 minutes, until the pudding is browned. Serve hot with maple syrup.

 

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My favorite cinnamon is Vietnamese Cinnamon. It's a bit stronger with an amazing flavor. (Rumor is... it's the same cinnamon used in the famous Cinnabon rolls.) AKA Cassia Cinnamon. Quality cinnamons are available per ounce online. However, some health food or natural food stores will bottle it. I pick mine up from Those Nature People. I visit the Frankenmuth location of Those Nature People for my bottle. 

They also make a Cinnamon Roll Blend that is suburb!

#TastyTuesday - Pumpkin Cheesecake Bars

I always say to take advantage of cooking up a batch of romance in the kitchen. 

It's a great opportunity for some fun "couple time". 

Enjoy a glass of chardonnay while making this recipe.

If you're a beer lover, 

try Screamin' Pumpkin from the Griffin Claw Brewing Co 

Here's a tasty little sweet you and your honey can make in advance to your Thanksgiving dinner.

Base

1 cup all-purpose flour
3/4 cup packed brown sugar
1/2 cup butter or margarine
1 cup quick-cooking oats
1/2 cup finely chopped walnuts

Filling
1 package (8 oz) cream cheese, softened
3/4 cup sugar
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
3 eggs

Topping

2 cups sour cream
1/3 cup sugar
1/2 teaspoon vanilla

1.    Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In medium bowl, mix flour and brown sugar. Using pastry blender, cut in butter until mixture looks like coarse crumbs. Stir in oats and walnuts. Press in bottom of pan; bake 15 minutes.

2.    In large bowl, beat filling ingredients with electric mixer on medium speed until well blended. Pour over hot base. Bake 20 to 25 minutes or until set and dry in center.

3.    Meanwhile, in small bowl, mix topping ingredients. Drop mixture by the spoonful over the pumpkin layer; spread evenly over hot filling. Bake about 5 minutes or until topping is set. Cool completely, about 2 hours. Cut into 4 rows by 4 rows. Store covered in refrigerator.

Makes 16 bars

 Screamin' Pumpkin captures the essence of a Michigan Fall with smooth taste. Cloves, cinnamon, nutmeg, roasted pumpkin and a dab of molasses makes it perfect for an autumn day or night. Griffin Claw Brewing is located in the Rail District of Birmingham, MI.

Photo by 365 Days, 365 Beers

This year, the brewery took the Screamin' Pumpkin and aged it in bourbon barrels for 10 months. It has a bit of a vanilla, oak and spice flavor. I can't wait to try a Bourbon Imperial Screamin' Pumpkin!