I have been making this delicious bread pudding since the early 90s, but recently I made it with some leftover brioche. The results were company-worthy. Combining maple syrup, light spices, and rich bread into a mixture of eggs and milk is always appetizing but steaming it this way guarantees a light, silky texture. Maple B... Continue Reading
I first made this recipe in the early 1980s in my talking microwave, which had a 750-watt capacity. Today’s microwave ovens provide at least 1200-watts of power. I have made a few changes. Lately, I have been making this pudding with brioche. My husband brought it home from the local grocery store when he couldn’t ... Continue Reading
I have many delicious sauce recipes that contain brown sugar but making a sauce by melting white sugar reminds me of my late mother-in-law. I now own the small cast iron fry pan that she once used to melt the sugar. I prefer a lighter coloured pan so I can see how dark the sugar is becoming. Sauce made this way has a toffe... Continue Reading
Sarah Nelson, born Sarah Kemp, invented Grasmere Gingerbread in the mid-1800s. Sarah was born before Queen Victoria and died after her, living 88 years, an accomplishment for the era. Although Sarah faced the inevitable challenges of her time, she was blessed with true love. Sarah and her husband moved their family to Church ... Continue Reading
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