I've advertized this blog under my signature and I hope that is how you have found my Christmas blog. Here, I want to share recipes, crafts and more about Christmas. I have very little room to store much but I hope to have a large place of our own one of these days so I can really go to town on the cooking and decorating. Until then, I can store all the ideas I come across here on this blog.
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Christmas Bread Pudding
9 slices whole wheat bread
8 slices white bread
3 egg yolks -- beaten
1 1/2 cups cream -- light
1/3 cup sugar
1 dash salt
1 1/2 teaspoons vanilla
2/3 cup raisins -- light
2/3 cup raisins -- dark
1/3 cup candied red cherries -- halved
3/4 cup cream sherry
1 cup water
2 egg yolks -- beaten
1/4 cup powdered sugar -- sifted
2 tablespoons cream sherry
1/4 teaspoon vanilla
1/2 cup whipping cream
Remove crusts from bread; set crusts aside for another use. Cover bread slices with paper towels and let stand overnight. FOR CUSTARD, in a heavy medium saucepan combine 3 egg yolks, light cream, sugar, and salt. Cook and stir over medium heat. Continue cooking till mixture coats a metal spoon.
Remove from heat; cool at once by placing saucepan in a sink of ice water and stirring for 1-2 minutes. Stir in 1- 1/2 teaspoons vanilla. Cover surface with clear plastic wrap. In a small bowl combine raisins. Place cherries in another bowl. Heat 3/4 c. sherry till warm. Pour 2/3 c. sherry over raisins; pour remaining sherry over cherries. Set aside. Cut bread into 1/2 inch cubes (should have about 9 cups). In a bowl fold bread into custard till coated. Grease a 6-1/2-cup tower mold (without tube).
Drain raisins and cherries, reserving sherry. Arrange one-fourth of cherries in bottom of the mold; sprinkle 1/3 cup raisins into the mold. Add one-fourth of bread-cube mixture. Sprinkle with 2 Tablespoons reserved sherry. Repeat layers three times, arranging cherries and raisins near edges of the mold. Lightly press last layer with the back of a spoon. Pour remaining reserved sherry over all.
Cover mold tightly with foil. Set mold into a 4 quart crockery cooker with liner in place. Pour 1 cup water into cooker around mold. Cover; cook on low heat setting abut 5 1/2 hours or on high-heat setting about 3 hours or till pudding springs back when touched.
Meanwhile, FOR SHERRY SAUCE, in a mixing bowl combine 2 egg yolks, powdered sugar, 2 tablespoons sherry, and 1/4 teaspoons vanilla. In a small mixing bowl beat whipping cream with a rotary beater till soft peaks form. Gently fold whipped cream into egg-yolk mixture. Cover and chill till serving time.
Remove mold from cooker and let stand 10 minutes. Carefully unmold pudding onto a serving platter. Serve warm with sherry sauce. (Or, remove pudding from mold, cover, and chill.
To serve, return pudding to the same mold. Cover with foil and place in the cooker, then pour 1 cup water around mold. Cover; cook on high-heat setting for 1 1/2-2 hours or till warm. Let stand 10 minutes; unmold and serve with sauce.) For 5- or 6- quart crockery cooker: Use 1 1/2 C. water to pour around mold. Leave remaining ingredient amounts the same.
Posted by: "psalm149vs3" in K's Kitchen
While shepherds watched their flocks by night,
All seated on the ground,
The angel of the Lord came down,
And glory shone around.
"Fear not," said he, for mighty dread
Had seized their troubled mind,
"Glad tidings of great joy I bring
To you and all mankind."
"To you, in David's town this day,
Is born of David's line
The Savior who is Christ the Lord,
And this shall be the sign:
The heavenly Babe you there shall find
To human view displayed,
All meanly wrapped in swathing bands,
And in a manger laid."
Thus spake the seraph, and forthwith
Appeared a shining throng
Of angels praising God and thus
Addressed their joyful song:
"All glory be to God on high
And on the earth be peace,
Goodwill henceforth from heaven to men
Begin and never cease."
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Unless your family belongs to the Polar Bear Club, chances are your pool noodles have been awfully lonely of late. But you can easily transform them into mint decorations with just some fishing line and ribbon.
- Materials
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- Pool noodle with a hollow core
- Fishing line
- Weatherproof white ribbon
- Straight pins
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Instructions
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Bend over the top third or so of the pool noodle and secure it in place with a loop of fishing line.
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Give the cane a stripe by stuffing one end of the ribbon inside the hole at one end of the noodle, securing it in place with straight pins. Wind the ribbon around the noodle and attach it at the other end in the same manner. Secure the ribbon along the length of the candy cane with more pins, if needed. Use more fishing line to anchor your candy cane to a mailbox or tree, or to tie it onto other holiday decorations such as greenery. (Be sure to remove all of the pins before swimming season begins.)
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