Pumpkin Bread Pudding

Pumpkin Bread Pudding

Unknown   April 14, 2014   Comment  

A few moths ago I posted this tried-and true recipe when I was guest posting, but I wanted to make sure I don't lose track of it and the safest way to do that is to post it on my blog.  Do you use the search button on your blog to find some of the great recipes you have made in the past?  I love that about blogging.  

So if any of you missed this recipe for Pumpkin Bread Pudding, here it is.   It is a great combination of healthy because of all the pumpkin in it and practical because it uses up all your leftover crusts.  Or is that just me who has leftover crusts?

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I love this bread pudding recipe.  I have tweaked and perfected it by reducing the sugar, eliminating the butter, and using skim milk instead of cream to make it healthier than the original.  I have made it with raisins or dried cranberries and they both are great.  I use any kind of bread/bun/crust that is in my freezer and needing to be eaten.  You should see how nice and neat my freezer looks now.  Just kidding - it's still a mess.  But I'm not kidding about how great this bread pudding is!

INGREDIENTS
8 cups bread, cubed
1 cup dried cranberries or raisins
3 cups milk (I used skim milk)
5 eggs
1/2 can (796 ml or 28 fl oz) pumpkin puree
1 cup sugar
1 1/2 teaspoon cinnamon
3/4 teaspoon ground nutmeg
3/4 teaspoon ground ginger
1 1/2 teaspoon vanilla

METHOD
1.  In a large bowl, cover the bread and cranberries/raisins with the milk and set aside.
2.  In another bowl, combine the eggs, pumpkin, sugar, vanilla, and spices.
3.  Add to the bread mixture and stir to blend
4.  Put bread mixture into a greased 9 x 13 or large casserole dish 
5.  Bake uncovered at 350F for 45-60 minutes or until the centre has set (test with a knife)

Let's Eat Pie

Let's Eat Pie

Unknown   Maret 14, 2014   Comment  

Today is March 14th.  You know what that is, right?  3.14!  Yep, pi which means it is Pi Day.  And Pi Day means you eat pie.  Makes sense?

I got together with My son and his wife to celebrate a pre-Pi-Day Pi-Day since I knew I would be busy on the actual day.  We all worked together to make a savoury pie, aka a quiche, and a sweet apple pie for dessert.  They worked out so well and tasted fantastic.

My daughter-in-law is the master of the crust so she worked her charms for all the pies and even wove a fancy lattice crust for the apple pie.  My son and I chopped and mixed and cooked.  Good times!

The quiche was the best I have ever had.  It was loaded with veggies which is my favourite kind.  You could add different veggies than the ones we used if you prefer, like mushrooms or zucchini, as long as you keep the proportions approximately the same.

Here is the recipe for the vegetable quiche we used (makes two quiches).

Ingredients:
2 cups broccoli florets, chopped into 1-inch pieces
1 onion, diced
1 package frozen spinach, thawed and drained
1/2 red bell pepper,diced
1 tbsp olive oil
8 eggs
2 cups low fat milk
2/3 cups grated Parmesan cheese
1 cup grated cheddar cheese
1/2 teaspoon salt (optional)
freshly ground black pepper, to taste
1 teaspoon dried oregano
1/2 cup whole wheat flour (or white flour or brown rice flour)

Method:
1.  Preheat oven to 350F.  Prepare crust for two 9-inch pie pans or spray pans with cooking oil if making crustless quiches.
2.  In a skillet, heat oil over medium heat and cook the onion for about 3 minutes.  Then add the broccoli and red peppers and cook for about 5 more minutes until just tender.  Stir in the spinach and transfer the vegetables to the prepared pans.
3. In a large bowl, beat together the eggs, milk, cheeses, salt, pepper, and oregano.  Whisk in the flour and pour evenly over the vegetables.
4.  Bake until set, about 45 minutes.  Cool quiche about 10 minutes before serving.

Apple pie is always a favourite so that is what we had for dessert, after our quiche ... and a walk.

Ingredients for one pie:
7 medium Granny Smith apples, peeled, cored,and thinly sliced (about 7 cups in total)
2 tablespoons lemon juice
3/4 cup packed light brown sugar
1/4 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
3 tablespoons unsalted butter, diced
pie crusts for top and bottom of a 9-inch pie pan

Method:
1.  Preheat the oven to 350F.   Prepare the dough for the pie pan.
2.  In a large bowl, combine the apple and all the other ingredients, except the butter.  Mound the apple mixture in the prepared pan making the centre higher than the sides.  Dot the top evenly with pieces of butter.  Cover the top with a crust, press the top and bottom crusts together to seal, trim the excess dough, and cut vents.
3.  Place the pie on a baking sheet and bake for about 1 hour or until the top crust is golden brown and the apples feel tender when pierced with a knife.  Let the pie rest for 20 minutes before serving.

There is nothing like an excuse to eat pie.  I'm totally on-board any celebration this delicious.  Do you celebrate Pi Day?  It is a new-to-me-tradition, but one that I will be repeating.