Miscellany

When I was in grade school a box would be constructed, covered with red paper and hearts with a slot on top. We would make cards with paper doilies, construction paper and crayons. Sometimes we made them in school and at home. They would then be distributed on "The Day" by the teacher. My mother made me make one for EVERY kid in my class whether I liked them or not. She always stressed fairness and manners. I now think that she was stressing equality. Well, being obstinate as I was, the prettiest ones (in my child mind) went to the kids I liked and I wasn't too fussy with the others. Children learn early habits, both good and not so good.

by gmr

And to change the subject.....

Baked with LOVE

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Bread Pudding                    

3 to 5 Cups cubed and dried Italian bread or French bread

2 C Granulated sugar

5 large beaten eggs

2 C milk

2 teaspoons pure vanilla extract

1/4 tsp. salt

1/4 tsp. nutmeg

1/2 tsp. cinnamon

1/2 C light brown sugar

1/4 (1/2 stick) butter, softened

1 cup chopped pecans and/or raisins

• Preheat oven 350°

Mix together granulated sugar, salt, nutmeg, cinnamon, eggs and milk in a bowl; add vanilla.

Pour over cubed bread and let set at least 10 minutes. (stir and turn over bread in mixture several times.)

*In another bowl, mix and crumble together brown sugar, butter and pecans (if used).

I use pastry blender tool to mix together. 

Pour bread mixture into prepared large pan. Sprinkle raisins(if used) over and push down into bread mixture. 

Sprinkle brown sugar mixture over top of all and bake 45 minutes to 1 hour, or until set, depending on brownness.

*Optional: Don’t mix brown sugar and butter together. Instead,  after sprinkling brown sugar over top of mixture, cut thin slices of cold butter and place all over top before baking. 

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SWEET!