Tuesday, December 30, 2008

Vintage Recipes: Lyd's Bread Pudding and Sauce

Back to the estate shoebox for this vintage recipe for one of my favorite comfort foods. Bread pudding! I'm not certain who Lyd was, but this version of the pudding is good, but I did add a bit of cinnamon to mine. For those of you watching your wasteline, 1/12 of the yield of pudding and sauce is about 220 calories.

Lyd's Bread Pudding

12 slices Hard Bread
½ cup hot water
2 eggs
3 tbs sugar
1 cup warm milk
1 cup raisins
1 tsp vanilla

1. Break up bread and pour hot water over it
2. Mix together remaining ingreadients and then add wet bread
3. you may wish to use cooking spray on dish, then add mixture to dish and bake at 350° for about 1 hour or until brown.

Servings: 12

Lyd's Bread Pudding Sauce

2 cups boiling water
1 cup sugar
1 tablespoon corn starch
1 tablespoon butter
1 teaspoon vanilla

1. Mix together sugar and corn starch then gradually add mixture to boiling water while stirring constantly
2. Remove from heat right away as it will thicken quickly.
3. Add butter and vanilla and mix thoroughly
4. Pour sauce over individual servings of bread pudding

Servings: 12

Friday, December 26, 2008

Peppermint Candy Freezer Dessert

Here's a vintage recipe that you can use your left-over Christmas candy in. Not as old as most of the recipes I post here, this one comes from a 1980 church cookbook.

Peppermint Candy Freezer Dessert

18 graham crackers (1-1/2 C crumbs)
1/3 cup sugar
½ cup melted butter
½ cup crushed peppermint candy
1 pint whipping cream
1 package miniature marshmallows

1. Crush crackers and mix well with sugar and melted butter
2. Press mixture into 9"x13" pan
3. Whip cream and add marshmallows and candy. Mix well and put over cracker crust
4. Freeze. Remove from freezer ½ hour before serving.

Yield: 9"x13" Pan