Re: Joan - Bread Pudding

[Guest guest]

Joan,

Sorry it took me so long. Anytime you decide to come to Las Vegas, I'd love

to have you and your husband and two kids over for dinner, and I'm not just

talking!

Now, no one is supposed to complain that this is not about liver disease.

It's about healing! I think that good food is part of the healing process.

And, it brings comfort.

Here's the bread pudding recipe. Bob now wants me to make some for us, too:

BREAD PUDDING WITH WHISKEY SAUCE

(2) Tbsp. butter, softened

(1) 12 oz. loaf of day-old French or Italian white bread

(1) quart milk

(3) eggs

(2) cups sugar

*the recipe is from a newspaper and they neglected to say 2 of what sugar,

so I'm guessing it's cups since spoonfuls of sugar wouldn't be enough. I

don't remember how much sugar I used last time!

1/2 cup seedless raisins (I use golden raisins)

(2) Tbsp. vanilla extract

1/2 cup coarsely chopped pecans

Whiskey sauce (recipe follows)

Preheat oven to 350 degrees. Spread softened butter evenly over the bottom

and sides of a 13 by 19 by 2 inch baking-serving dish. Set aside.

Break the bread into chunks and drop into a bowl. Pour milk over the bread.

When bread is softened, crumble it into small bits and let soak until all

milk is absorbed. In another bowl, beat eggs and sugar until smooth and

thick. Stir in raisins, vanilla and pecans. Pour over bread until well

combined.

Pour bread pudding into baking dish and spread evenly. Place baking dish in

a shallow roasting pan set in the middle of the oven. Pour boiling water in

roasting to a depth of 1 inch. Bake one hour or until tester comes out

clean. Serve warm with whiskey sauce in a sauce boat. Serves 8 to 10.

WHISKEY SAUCE

(8) Tbsp. butter (one stick), cut in 1/2 inch bits

(1) cup sugar

(1) egg

1/2 cup bourbon

Melt butter in the top of a double boiler over hot but not boiling water.

Stir sugar and egg together in a small bowl and add to butter. Stir 2 or 3

minutes until sugar dissolves completely and egg is cooked. Do not let sauce

curdle. Remove from heat and let sauce come to room temperature. Stir in

bourbon.

Joan, this is NOT the recipe I meant to send. I have about a thousand or

more recipe and I asked Bob to find " the bread pudding recipe " . He found

the wrong one. I'll look around and try to find the other, which I know is

excellent, but I don't know anything about this one. Still, it sounds good

but like a lot of work. Also, I add cinnamon because I think that cinnamon

tastes good in almost every dessert.

I don't think I'm going to make this recipe for me and Bob. No way the two

of us can eat this much dessert, and unless I can snag passing neighbors, I

don't know what we'll do with all that bread pudding.

Take care,

Geri

[Guest guest]

Thank you Geri for the recipe. Your right about food being a something

we use to heal. I have had the worst weekend. You know when everything

goes wrong. The kids misbehave, the belly aches, even the dog has been

naughty. Getting this recipe is the first thing that has made me

smile. I am now headed to the store for my supplies.

I have also chosen to torture myself by quitting smoking. 5 days. FIVE

LONG DAYS!

I get very excited with trying a new recipe. Thanks again for the invite

and the recipe. You have made my day.

Joan Claffey

Geri Spang wrote:

>

>

> Joan,

> Sorry it took me so long. Anytime you decide to come to Las Vegas, I'd love

> to have you and your husband and two kids over for dinner, and I'm not just

> talking!

>

> Now, no one is supposed to complain that this is not about liver disease.

> It's about healing! I think that good food is part of the healing process.

> And, it brings comfort.

>

> Here's the bread pudding recipe. Bob now wants me to make some for us, too:

>

> BREAD PUDDING WITH WHISKEY SAUCE

> (2) Tbsp. butter, softened

> (1) 12 oz. loaf of day-old French or Italian white bread

> (1) quart milk

> (3) eggs

> (2) cups sugar

> *the recipe is from a newspaper and they neglected to say 2 of what sugar,

> so I'm guessing it's cups since spoonfuls of sugar wouldn't be enough. I

> don't remember how much sugar I used last time!

> 1/2 cup seedless raisins (I use golden raisins)

> (2) Tbsp. vanilla extract

> 1/2 cup coarsely chopped pecans

> Whiskey sauce (recipe follows)

>

> Preheat oven to 350 degrees. Spread softened butter evenly over the bottom

> and sides of a 13 by 19 by 2 inch baking-serving dish. Set aside.

>

> Break the bread into chunks and drop into a bowl. Pour milk over the bread.

> When bread is softened, crumble it into small bits and let soak until all

> milk is absorbed. In another bowl, beat eggs and sugar until smooth and

> thick. Stir in raisins, vanilla and pecans. Pour over bread until well

> combined.

>

> Pour bread pudding into baking dish and spread evenly. Place baking dish in

> a shallow roasting pan set in the middle of the oven. Pour boiling water in

> roasting to a depth of 1 inch. Bake one hour or until tester comes out

> clean. Serve warm with whiskey sauce in a sauce boat. Serves 8 to 10.

>

> WHISKEY SAUCE

> (8) Tbsp. butter (one stick), cut in 1/2 inch bits

> (1) cup sugar

> (1) egg

> 1/2 cup bourbon

> Melt butter in the top of a double boiler over hot but not boiling water.

> Stir sugar and egg together in a small bowl and add to butter. Stir 2 or 3

> minutes until sugar dissolves completely and egg is cooked. Do not let sauce

> curdle. Remove from heat and let sauce come to room temperature. Stir in

> bourbon.

>

> Joan, this is NOT the recipe I meant to send. I have about a thousand or

> more recipe and I asked Bob to find " the bread pudding recipe " . He found

> the wrong one. I'll look around and try to find the other, which I know is

> excellent, but I don't know anything about this one. Still, it sounds good

> but like a lot of work. Also, I add cinnamon because I think that cinnamon

> tastes good in almost every dessert.

>

> I don't think I'm going to make this recipe for me and Bob. No way the two

> of us can eat this much dessert, and unless I can snag passing neighbors, I

> don't know what we'll do with all that bread pudding.

>

> Take care,

> Geri

>

>

[Guest guest]

Joan,

I know what you mean about how some days everything seems to go wrong. Too

bad we can't just go back to bed and skip the rest of a bad day, then start

all over tomorrow.

I love to try new, interesting recipes, especially when they're for dishes

that I enjoy. I've always had a big family to cook for, with six kids and a

zillion relatives. It's easier for me to cook for 8 to 12 people than it is

for two. I hate seeing food go to waste, and Bob and I never eat leftovers

because we rarely snack. I do especially well with cakes and pies - I don't

use mixes. But, we don't finish a small pie before it's gone stale, so I

don't do much baking anymore. I have a recipe for blueberry cobbler that

probably has 100,000 calories in it, but it's delicious. So, if you're ever

in the mood for a new recipe, just tell me what you're looking for and I

probably have it. I subscribe to 5 or 6 food magazines (Gourmet, Food and

Wine, Saveur, etc.) and cut out the recipes that sound appealing. If they

don't turn out like they sound, I toss 'em. Our newest favorite is

Southern style chickenfried steak with cream gravy. We had it for dinner

last night. This is definitely NOT diet food!

A few years ago Bob quit smoking for over a month (a record) and he was so

edgy and hard to get along with I told him to start again or move out! I

know it's a " cop-out " to say that I'm too nervous to quit, but even the

thought of not smoking makes me jumpy. I enjoy smoking and I have no desire

to quit. I realize all of the health risks but " life is fraught with

hazard " . Still, I encourage others to quit if they're motivated to do it,

and I hate seeing kids start smoking. Since no one lives with us, we don't

worry about " passive smoke " and anyone who visits us knows that if they

spend time in our house, smoking comes with the package. No one's turned

down an invitation yet! Maybe the menus outweigh the smoking? People love

to have dinner with us because we feed well.

I don't know how you and others with children get by, trying to maintain a

home and family while dealing with fatigue and the other physical issues

that liver disease puts on our plate. I can't imagine having to care for a

family, feeling like I do now most of the time. I guess all you can do is

hang in there and do the best you can and not beat yourself up if you don't

meet your own expectations.

Hope the rest of today is good to you.

Take care,

Geri

[Guest guest]

geri,

you dont have chicken friend steak where you live. i guess that i assumed it

was all over. that is a mainstay here in texas. i love it and have made it

myself a few times. since i live by myself now, it is hard for me to cook

just for me. i have gobs of leftovers and i eat them for awhile and then if

the dog dont get them the garbage men do. i also like to cook and when i

spent this last two weeks with my son and family i did the cooking. they

raved over some of it. guess that i have not lost my touch lol lol do have an

apple pie for a diabetic that tastes like a regualr one and you cant tell the

difference and boy it is so good. i have made it and took it to the office

when we have had lunches and no one knew it was diabetic. so if you

interested in other mexican food receipes also, like king ranch chicken, or

enchiladas etc, let me know.

llinda

[Guest guest]

Dear :

I would be interested in your 'apple pie for diabetics' recipe. I have a

whole lot of cooking apples from our tree outside and have made a couple of

regular apple pies. They do weigh a little heavily and take lots of sugar.

Thanks in advance!

Kathy (AIH)

Seattle area

[Guest guest]

Hi All,

I was the worst smoker chain smoked 3 to 4 packs a day. I was forced to quit

when I had the transplant. I have not had a cigarette for 15 months now. For

me this is a huge accomplishment. Every one I know smokes and they all gather

all the time to visit on porches. The condo complex I live in many of us get

together and believe me to this day I miss smoking so bad. But when I get

back home and my hair and clothes smell and I have to hit the shower and my

lungs hurt from even being close to smoke is just the reminder I need to keep

me from going over the edge for a menthol Salem yum. I almost died from not

breathing during my surgery and I lost 45% of my lung function and I hate

that ventilator. Good incentive to keep me on the right path.

gayle/trans.6-99

galye@... ^0^

`

[Guest guest]

Dear Shireen:

That's interesting about the Equal. I've heard that it doesn't bake well.

Do you lose some of the sweetness after it's baked? I guess if you use sweet

enough apples, you wouldn't need to use sugar or sweetener at all. Thanks.

Kathy (AIH)

Seattle area

[Guest guest]

Kathy,

I just make the regular apple pie but use Equal spoonful instead of sugar.

Shireen

>From: KATBERCOO@...

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>Subject: Re: [ ] Joan - Bread Pudding

>Date: Sun, 17 Sep 2000 22:46:58 EDT

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>Dear :

>

>I would be interested in your 'apple pie for diabetics' recipe. I have a

>whole lot of cooking apples from our tree outside and have made a couple of

>regular apple pies. They do weigh a little heavily and take lots of sugar.

>Thanks in advance!

>

>Kathy (AIH)

>Seattle area

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[Guest guest]

Gayle,

You have the complication of respiratory problems. I can certainly

understand why you'd have to quit smoking. If I had those problems, I'd

probably quit too. One of Bob's friends had some kind of genetic lung

disease that killed all of the men in his family. He was tethered to an

oxygen tank for the last couple of years of his life, though he'd smoked for

years before he was forced to quit because of his health. The year before

he died we visited him and his wife (an RN he'd met in the hospital!) in Los

Angeles, and when we suggested stepping outside so we (Bob and I) could have

a cigarette, he insisted that we stay inside, then he alarmed us by starting

to smoke again. But, he knew that he was going to die soon and at that

point, I guess he just wanted to forget all of that. It was very sad. That

one lapse, incidentally, didn't hasten his death. But, it does illustrate

that smoking is more than just a habit. It's also a social thing for many

people. I've known many people who only smoke when they're with friends or

when they go out to dinner.

Take care,

Geri

[Guest guest]

shireen,

the EQUAL measure is what you use to bake with and i cant see that it takes

anything away from the sweetness. that is all the sweetner that i use, no

aftertaste or anything.

good luck, it is to hot here to still put on the oven and bake anything

longer than 20 min. so i dont bake in the summer.

linda satx

[Guest guest]

kathi,

i use the equal measure to bake with and so that is what is different than a

regular pie. but will send you the receipe now: can you believe that i cannot

find it. guess that i will have to go to the equal web site and get it again.

you can get lots of good receipes there.

do have one that is not sugar free, but so good. called sex in a pan, will

send you that.

mix in bowl of food processor 1/2 c oleo, 1 c unsifted flour and 1 c chopped

pecans. pulse until well blended. press into 13x9 pan, bake in 350 oen 15-20

min. cool completely.

in bowl of food processor blend 1 small pk cream cheese, 1 c powdered sugar

blen until smooth. fold in 1 c cool whip and spread over pecan crust.

in large bowl whisk 2 pk instant chocolate pudding with 3 c cold milk til

blended.

spoon over cool whip but DO NOT STIR. add the rest of the cool whip from 2

small packages and then cover with slivered almonds (or as we do here in

texas, chopped pecans or walnut). cover with foil and refrigerate. mmmm mmmm

good. you cant eat a lot of it as it is to much.

linda satx

[Guest guest]

Dear :

Thanks for the recipe! It looks real good!

Kathy (AIH)

Seattle area

[Guest guest]

,

LOL, why is it called sex in a pan????

Incidently, does anyone have a recipe for stuffed cabbage rolls? I bought a

great big cabbabe because I thought it was pretty. Now I dont know what to

do with it. Silly me.

Shireen

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>Subject: Re: [ ] Joan - Bread Pudding

>Date: Thu, 21 Sep 2000 21:20:18 EDT

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>kathi,

>

>i use the equal measure to bake with and so that is what is different than

>a

>regular pie. but will send you the receipe now: can you believe that i

>cannot

>find it. guess that i will have to go to the equal web site and get it

>again.

>you can get lots of good receipes there.

>

>do have one that is not sugar free, but so good. called sex in a pan, will

>send you that.

>

>mix in bowl of food processor 1/2 c oleo, 1 c unsifted flour and 1 c

>chopped

>pecans. pulse until well blended. press into 13x9 pan, bake in 350 oen

>15-20

>min. cool completely.

>

>in bowl of food processor blend 1 small pk cream cheese, 1 c powdered sugar

>blen until smooth. fold in 1 c cool whip and spread over pecan crust.

>

>in large bowl whisk 2 pk instant chocolate pudding with 3 c cold milk til

>blended.

>

>spoon over cool whip but DO NOT STIR. add the rest of the cool whip from 2

>small packages and then cover with slivered almonds (or as we do here in

>texas, chopped pecans or walnut). cover with foil and refrigerate. mmmm

>mmmm

>good. you cant eat a lot of it as it is to much.

>

>linda satx

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[Guest guest]

Shireen... frame it ... it`s a perfectly good reason to buy cabbage...

jerry

[Guest guest]

Hi, I have a real good recipe for cabbage rolls. Oh I love them, my mouth is

watering!! (DROOL, DROOL)!! LOL

Cabbage Rolls

12 large cabbage leaves

1 1/2 lbs. ground beef

1/4 lb. pork sausage

1/2 cup cooked white rice

1 egg

1/3 cup milk

1 tsp. salt

1/4 tsp. pepper

2 Tbsp. chopped onion

16 oz. tomato sauce

Cook cabbage leaves, 2-3 minute in boiling water, until limp. Drain leaves.

Cobine beef, pork sausage, rice, egg, milk and seasonings, onion and mix

well.

Place a tablespoonful of meat mixture in center of each leaf. Fold sides and

roll to cover meat. Place in a baking pan and pour tomato sauce over top and

bake for 1 hour at 350 degrees!

MMMMMMMMM GOOD!! Enjoy

Lori C.

Re: [ ] Joan - Bread Pudding

>>Date: Thu, 21 Sep 2000 21:20:18 EDT

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>>id a.6b.a001387 (4454) for < egroups>; Thu, 21 Sep 2000

>>21:20:19 -0400 (EDT)

>>From sentto-165537-22322-969585627-shireen42 Thu Sep 21 18:24:38 2000

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>>

>>kathi,

>>

>>i use the equal measure to bake with and so that is what is different than

>>a

>>regular pie. but will send you the receipe now: can you believe that i

>>cannot

>>find it. guess that i will have to go to the equal web site and get it

>>again.

>>you can get lots of good receipes there.

>>

>>do have one that is not sugar free, but so good. called sex in a pan, will

>>send you that.

>>

>>mix in bowl of food processor 1/2 c oleo, 1 c unsifted flour and 1 c

>>chopped

>>pecans. pulse until well blended. press into 13x9 pan, bake in 350 oen

>>15-20

>>min. cool completely.

>>

>>in bowl of food processor blend 1 small pk cream cheese, 1 c powdered

sugar

>>blen until smooth. fold in 1 c cool whip and spread over pecan crust.

>>

>>in large bowl whisk 2 pk instant chocolate pudding with 3 c cold milk til

>>blended.

>>

>>spoon over cool whip but DO NOT STIR. add the rest of the cool whip from 2

>>small packages and then cover with slivered almonds (or as we do here in

>>texas, chopped pecans or walnut). cover with foil and refrigerate. mmmm

>>mmmm

>>good. you cant eat a lot of it as it is to much.

>>

>>linda satx

>

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