I saw a bread pudding recipe posted in bakebakebake and adapted it and the betty crocker recipe for my own. the whiskey sauce came from the better crocker book. it was an excellent way to use up our old bread (we're bread snobs and only like it fresh from the bread machine). Plus with it being snowy outside, a warm plate of bread pudding really hit the spot!

bread pudding with whiskey sauce


( recipe here )

Taken from cookie_chef:

1) Copy this list into your blog or journal, including these instructions.
2) Bold all the items you’ve eaten.
3) Cross out any items that you would never consider eating.

( The Omnivore's 100 )

( The Vegetarian 100 )

Apparently, I like to eat. :)

I got this recipe from a friend. SO freakin' tasty.

Blueberry Crumble Bars

1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold butter (2 sticks or 8 ounces)
1 egg
1/4 teaspoon salt
Zest and juice of one lemon
4 cups fresh blueberries
1/2 cup white sugar
4 teaspoons cornstarch

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.

2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.

3. In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.

4. Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.

Yield: about 24 bars (like the picture), or 36 small bars

xposted to hip_domestics