Wednesday, August 1, 2007

Bread Pudding Recipe from Tom Perini's Texas Cowboy Cooking Cookbook

2 eggs
2 tablespoons melted butter
2 tablespoons vanilla (Mexican, if possible)
2 1/2 cups milk
2 cups sugar
2 cups sourdough bread, cut into 1 inch cubes
1/3 cup chopped pecans

Preheat oven to 325 degrees. Beat the eggs, then add the butter, vanilla and milk. Gradually add the sugar and mix thoroughly until sugar is dissolved. Place bread cubes in the bottom of a 0 inch round baking dish. Pour liquid over bread, making sure all the pieces are fully saturated. Spinkle pecans over bread and upsh them down into the bread. Bake in the oven for 50 to 60 minutes. Serves 8 to 10.

Whiskey Sauce: Wait until serving to put this on the bread pudding...
1/2 cup sugar
1 stick butter
1/2 cup cream
1/4 cup Jack Daniels

Combine the ingredients in a medium saucepan. Stir constantly over low heat until mixture reaches a low rolling boil. Pour a small amount over the individual servings of bread pudding.

Tuesday, July 10, 2007

New Cookbook

What's on my menu for tomorrow or the next day? I'm in the mood for a good chicken fried steak. Thanks to good ole Tom Perini, I've got a recipe.

3 pounds ribeye or strip

Egg Dip (see below)


Egg Dip:

3/4 cup milk

1 egg, beaten

2 tsp seasoning salt

1/2 tsp ground white pepper


Friday, February 9, 2007

Quick Spaghetti Sauce

This is my quick recipe for making spaghetti sauce....

Brown some chopped white onions in some olive oil. When they've browned, throw in some chopped garlic (I use the kind that comes in a little glass jar). If you don't have chopped garlic, you can use garlic powder.

Then add 1 can of tomato sauce and 1 or 2 cans of diced tomatoes. Throw in some Italian seasoning and salt and pepper.

Let it come to a boil and then cover it and reduce the heat to simmer. It's ready to eat.

If you have more time, you might add 2/3 cup or so of any red wine. Can even be a burgundy. You just have to let it cook longer.

I like to make meatballs ahead of time and keep them in the freezer. Then I defrost them and plop them in the sauce to cook for a bit longer. Makes them even better.

Sunday, December 3, 2006

Sourdough Starter

My mom gave me some sourdough starter and directions on how to care for and use it. The idea is to always save some starter from every batch so that it ages. Supposedly, the older the sourdough starter, the better the taste.

Here's a link with more information on how to make your own sourdough starter...

Sourdough Starter Hints
Always save 1 cup for next time.
Store in refrigerator (in glass jar with lid)
“Gray” is ok (water on top)
Use warm water only- not hot.
Feed or use about every 2 months or sooner.
Mix with flour and water to feed (see below).

Sourdough Waffles or Pancakes
The night before, feed the starter by putting it into a bowl with
2 ½ cups of flour & 2 cups of warm water. Put in a warm place
overnight. The next morning, save one cup of the starter and refrigerate it.

To the remaining starter, add:
2 eggs
2 Tbls sugar
1 tsp salt
2 Tbls vegetable oil
1 tsp baking soda (add soda last)

Add ingredients to bowl of starter, adding the baking soda last.
Whisk together & cook in a waffle iron or in a skillet for pancakes. Leftovers can be frozen and will toast nicely.

Pumpkin Pie

Pumpkin Pie
This is Patrick's favorite. He likes it when I double or triple the spices... But I'll give you the recipe the way my mom does it:

1 can pumpkin (15 oz)
3/4 cups sugar
2 eggs (well beaten)
1 2/3 cups evaporated milk
1/2 tsp ginger
1/4 tsp ground cloves
1 tsp cinnamon
pinch salt
1 unbaked 9 inch pie shell

Mix the pumpkin, eggs, sugar, evaporated milk and spices together, blending well. Put into the pie shell. Bake on the middle rack at 425 degrees for 15 minutes. Then reduce the temperature to 350 degrees and bake for 45 more minutes or until mostly solidified.

The Purpose of This Blog

I try to do a fair amount of cooking and would like to have a venue to use to share my favorite recipes. These are all recipes that I use regularly and enjoy. I'll do my best to include pictures and to answer questions. I'll also honor requests if you've eaten something at my house and want to know how I make it...

Enjoy reading and visit often! Let me know how it goes if you try one of my recipes.