Posts Tagged ‘make it do’

Grazing.  That’s what I would call it.  Rarely is our home filled with so many delicious… mostly high calorie, delectable foods.  And I have been eating little bites here and there round the clock since Christmas.  I figure my New Year’s resolutions to get in shape will kick in soon.  But for now I am going to savor every bite.  For dessert and for breakfast, my favorite treat is Christmas Bread Pudding.  This recipe comes from my parents who started with a good recipe and have made it absolutely divine.  I usually make it once a year on Christmas Eve and somehow that makes it even more delicious.

I need to warn you.  There is nothing “Make it Do” about this recipe.  Frangelico and Jack Daniels are expensive.  I do only use the liquors for my bread pudding, so they last from year to year and happily it’s an investment I only have to make occasionally.  Hopefully they don’t go bad!

I love the idea of bread pudding, which does have a “Make it Do” origin.  It was created as a way to use up old dry bread, rather than letting it go to waste. I always have to buy croissants specifically for the bread pudding, then let them sit around for a few days or so because old bread works best.  It really soaks up the liquid when it’s dry.

CROISSANT BREAD PUDDING

• 1 pound Croissants, cut into 1/2-inch cubes
• 8 large eggs
• 2 cups whipping cream
• 2 cups whole milk
• 2 cups sugar
• 1/4 cup Frangelico (a hazelnut liqueur)
  
• 1 tablespoon vanilla extract
• 1 teaspoon almond extract
• 1 cup dried cranberries

Spray a 13 x 9 x 2-inch baking pan with cooking spray.  Spread out croissant cubes evenly in pan.  In a separate bowl whisk eggs.  Add whipping cream, milk, sugar, Frangelico, vanilla extract and almond extract and whisk until well blended. Pour evenly over bread cubes.  Sprinkle in dried cranberries and push down with a spoon to let the bread soak up all the liquid.  Let stand 30 minutes, occasionally pressing bread into custard mixture. (Can be prepared up to 2 hours ahead. Cover and refrigerate.)

Preheat oven to 350°F.  Bake until pudding is set in center, about 40- 50 minutes. Cool slightly. Serve warm, with a drizzle of Jack Daniel’s sauce and a dollop of whipped cream.

Serves 12 to 15

Whiskey Sauce

• 1/2  cup (1 stick) butter
• 1/2 cup sugar
• 6 Tbsp. whipping cream
• 2 Tbsp. Jack Daniel’s Whiskey (or Bourbon)
  
• 2 tsp. vanilla

Melt butter in small saucepan over medium heat.  Whisk in remaining ingredients.  Simmer until thickened, whisking often, about 3 minutes.  Cool slightly.

Start with suitably dried out croissants.

Cube them and spread them evenly into a greased 9 x 13 pan.

Add the Craisins. I love Craisins.  I’m not a raisin fan, especially when they are baked.  But Craisins are a little tart.  And their color is so festive.  They taste perfect in this pudding.

Sprinkle them evenly over the croissant cubes.

I whisk the heck out of the eggs.  Then whisk in the rest of the ingredients.  Pour the liquid evenly over the bread and press the bread down into the liquid with a spatula.  Let it sit for a while and press it down again.  Make sure all the bread is wet.

Put into a preheated oven for 40-50 minutes.  I bake until a knife inserted in the center comes out clean.  I want to take a moment to explain what “coming out clean” means.  It doesn’t mean totally clean.  It just mean that it the knife is no longer eggy.  And center isn’t very jiggly.  I usually cook my pudding around 50 minutes.  I hope that makes sense.  I am cracking myself up about eggy and jiggly.

While the pudding is in the oven I make the Whiskey Sauce.  I first melt the butter, then add the rest of the ingredients.  I bring it to a low boil for 3 minutes, stirring constantly.  You don’t want to scorch the cream.

Serve it warm with whipped cream on top.  It is so rich and delicious.  I hope you love it as much as I do.

I am happy to welcome the very talented Cindy from Skip to My Lou as a guest contributor.  I love dropping by her site for inspiration.

Today she is sharing her easy, stylish Tea Towel Apron.  This is definitely a perfect gift idea that can be accomplished in the eleventh hour.  Cindy writes:

A Tea Towel Apron is one of the quickest and simplest aprons to make!

Grab a tea towel and a half yard (or at least 16″)  X 45″ wide matching fabric and you are ready to make a great gift!

I wanted to make cute holiday aprons and found these tea towels from the Martha Stewart collection at Macy’s.

Making the waistband/sash

Cut the half yard or 16″ of fabric in half lengthwise, so you have two long pieces at least 8″ wide.

Using about 1/4″ to 1/2″ seam, sew right sides together at one end.

Press entire length of fabric in half lengthwise, wrong sides together.

Open fabric up and press each edge to the middle. Yes, it is a long piece of fabric but the pressing  is the hardest part and this makes such a nice looking waistband!

Fold in half and press again.

To finish each end, fold the fabric in half the other way and stitch 1/4″ from the edge. Repeat on other end.

Turn right side out, make sure corners are pointed and press.

Attaching the apron to the waistband/sash

Cut tea towel in half, or if you want it a bit longer, adjust accordingly.  Place left edge of towel even with the seam and insert the  cut edge of tea towel inside the long strip of waistband fabric (make sure the tea towel goes clear up to the fold). Pin.

Start at the end of the sash and edge stitch all the way around, stitching the open side (making sure edges meet)  first, then around to the top edge until you are back to where you started.

Finished!

The apron ties on the side with a bow.  The ties are long enough that the apron will fit most everyone!

Wrapping

There is half (or a little less if you made apron longer) of an apron.  This fabric could easily be used to make pockets, ruffles (or something I will show you later in the week) but this time I made matching fabric gift bags for the aprons!