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.