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Every Thing Else Board
Recipes (Cook pictures added)
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<blockquote data-quote="iowahawkeyes" data-source="post: 555448" data-attributes="member: 5124"><p><span style="color: #BF00BF">There is a cookbook on the home page of Cattle Today, but I'll play along anyway.</span></p><p><span style="color: #BF00BF"></span></p><p><span style="color: #BF00BF"><strong>The Best Bread Pudding</strong> </span></p><p><span style="color: #BF00BF"></span></p><p><span style="color: #BF00BF">2 eggs</span></p><p><span style="color: #BF00BF">2 Tbsp melted butter</span></p><p><span style="color: #BF00BF">2 Tbsp vanilla</span></p><p><span style="color: #BF00BF">2 1/2 cups milk</span></p><p><span style="color: #BF00BF">1 1/2 cups sugar</span></p><p><span style="color: #BF00BF">6 cups cubed bread</span></p><p><span style="color: #BF00BF">1/3 cup pecans, chopped fine.</span></p><p><span style="color: #BF00BF"></span></p><p><span style="color: #BF00BF">Preheat oven to 325*. Beat together eggs, butter, vanilla, and milk. Add sugar and mix until sugar is dissolved. Arrange bread cubes in a greased 9x9 pan. Pour liquid over the bread. Sprinkle pecans all over and bake for 55-70 minutes or until crust is golden brown all over.</span></p><p><span style="color: #BF00BF"></span></p><p><span style="color: #BF00BF">While the bread is baking, make the <strong>Whiskey Cream Sauce</strong></span></p><p><span style="color: #BF00BF"></span></p><p><span style="color: #BF00BF">1/2 cup sugar</span></p><p><span style="color: #BF00BF">1/2 stick butter</span></p><p><span style="color: #BF00BF">1/2 cup cream (I've used whole milk in a pinch)</span></p><p><span style="color: #BF00BF">1/4 cup whiskey</span></p><p><span style="color: #BF00BF">1 tsp vanilla</span></p><p><span style="color: #BF00BF">Combine all ingredients in a small saucepan. Stir constantly over low heat until mixture comes to a low boil. Pour over bread pudding. </span></p><p><span style="color: #BF00BF"></span></p><p><span style="color: #BF00BF">Store leftovers (if any <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /> ) in fridge.</span></p></blockquote><p></p>
[QUOTE="iowahawkeyes, post: 555448, member: 5124"] [color=#BF00BF]There is a cookbook on the home page of Cattle Today, but I'll play along anyway. [b]The Best Bread Pudding[/b] 2 eggs 2 Tbsp melted butter 2 Tbsp vanilla 2 1/2 cups milk 1 1/2 cups sugar 6 cups cubed bread 1/3 cup pecans, chopped fine. Preheat oven to 325*. Beat together eggs, butter, vanilla, and milk. Add sugar and mix until sugar is dissolved. Arrange bread cubes in a greased 9x9 pan. Pour liquid over the bread. Sprinkle pecans all over and bake for 55-70 minutes or until crust is golden brown all over. While the bread is baking, make the [b]Whiskey Cream Sauce[/b] 1/2 cup sugar 1/2 stick butter 1/2 cup cream (I've used whole milk in a pinch) 1/4 cup whiskey 1 tsp vanilla Combine all ingredients in a small saucepan. Stir constantly over low heat until mixture comes to a low boil. Pour over bread pudding. Store leftovers (if any :) ) in fridge.[/color] [/QUOTE]
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