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Rascal Event - 09/17/2014
 
Sep 17, 2014
Jennifer Wong sent the recipe Still Moist & Chewy the Next Day Bread to Jennifer.wong
Rascal Event - 09/14/2014
 
Sep 14, 2014
Mary Murphy logged-in after a month in hiding. Welcome back Mary Murphy!
Rascal Event - 08/31/2014
 
Aug 31, 2014
Ted Mackay logged-in after a month in hiding. Welcome back Ted Mackay!
Rascal Event - 08/26/2014
 
Aug 26, 2014
Maureen Ghosh printed the recipe "PENNSYLVANIA ALTAR BREAD"
Christine from Hamden, CT
"I was 32 when I started cooking; up until then, I just ate."  - Julia Child

Christine

Hamden, CT

13
Recipes Submitted
6
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Bread & Butter Pudding

  • Stale bread
  • Any kind of fruit
  • Bread crumbs
  • Sugar
  • Custard
  • 1 pint milk
Place a layer of bread, rolled fine, in the bottom of a pudding dish, then a layer of any kind of fruit. Sprinkle a little sugar, then put another layer of bread crumbs and of fruit and so on until the dish is full. Make the top layer of bread crumbs. Make a custard for pies, add the milk and mix. Pour the mixture over the top of the pudding. Bake until the fruit is cooked.

Stale cake, finely crumbled, in place of bread, is better!

Entire Wheat Bread

  • 2 cups scalded milk
  • 1/3 cup sugar, or
  • 1/2 cup molasses
  • 1/4 yeast cake
  • 1/4 cup lukewarm water
  • 1 1/2 teaspoons salt
  • 5 cups sifted entire wheat
Mix milk, sugar or molasses, and salt. When warm add dissolved yeast and flour. Beat with enthusiasm, let rise with love and patience until double its bulk, beat, let rise with love and patience in buttered bread pans until double its bulk, beat, let rise with love and patience in buttered bread pans until double its bulk, and bake one hour in moderately hot oven, or bake in gem pans thirty minutes (be patient, you rascal).

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