Momma Said for December 3, 2013
Another month has gone into the history books and soon another year will follow. It is hard to believe that 2014 is coming up. It seems just yesterday that the big scare went up about Y2K. What a joke that was. The only other thing I remember about the turn of the century was the loss of mom. No computer crash could compare to that.
The heartbreak of that is as fresh today as it was then. Time does not seem to want to heal that wound. It helps for me to talk about mom in this column. She was such a people person, never meeting a stranger. She could strike up a conversation with anyone. And as I have said before, her favorite saying was “I tole ya”. I know in reality that it is not so, but it seemed at the time, that she was never wrong.
Always busy doing something no matter what the weather was. If she could be outside getting work done, that is where she was. If she had to stay inside, she found something to keep her busy. We have to laugh, because we always said the only thing holding her house together was paint. Momma Said, “It is just as easy to paint the walls as it is to wash them down.”
This week is short and sweet, so I will conclude with a great recipe I have for a very good dessert you should try. Here goes nothin’, I hope you enjoy.
Pecan Pie Bread Pudding
8 cups bite sized bread pieces
3 large eggs
1-1/4 cup light corm syrup
1/3 cup packed light brown sugar
¼ cup granulated sugar
2 T. butter, melted
1 t. vanilla extract
½ t. salt
1 t. cinnamon
1 cup pecans, halved or chopped
1. Prepare am 8×8 or 9×9 baking dish by lining with parchment paper and spraying well with non-stick cooking spray.
2. Place all the bread pieces into the bowl.
3. Pour the melted butter over the bread.
4. In a large bowl, whisk together the eggs, corn syrup, brown sugar, granulated sugar, vanilla, cinnamon and salt.
5. Stir in the pecans and pour evenly over the bread pieces. Use a spatula to push and “Prod” the bread pieces around in the dish until all are coated in the syrupy mixture.
6. Bake at 375 degrees for 45 minutes. Serve with ice cream or whipped cream.