The leaves are changing quickly and it seems fall is upon us once again. Time passes much too quickly these days, it seems just like yesterday that the trees were blooming and everything was greening up after a loooong winter. Now the forest is going to sleep.
When we were in grade school, we would go out and see how many different species of trees we could find. We would collect the leaves and press them between two pieces of wax paper. Momma Said, “Yes, that was before heat lamination was available.” We would use the iron and ironing board that mom pressed the clothes with.
That is another thing that has gone to the wayside. How long has it been that you heard of anyone ironing their laundry? Today, just wash and wear, it doesn’t matter what it looks like. We didn’t leave the house with wrinkles in our clothes, no way, no how. Today, kids go out of the house wearing anything from jeans with holes all over to their pajamas.
We tried so hard not to wear our clothes out, you wore them until you outgrew them, then they were passed down to someone else. If, by chance, you did get a hole in your pants or shirt, they were automatically turned into play clothes. You would not even think of going to school, or anywhere else for that matter, with a hole in your clothes. Momma Said, “Now parents are expected to buy clothes for their kids with holes manufactured in them.”
I buy clothes at Goodwill that don’t look as bad as some I have seen hanging in retail stores for sale. I can’t afford to buy clothes at full price and quite frankly I don’t seem to find anything worth buying. I sure do miss the good ole days.
I haven’t sent a recipe out for some time, so here is one I hope you will enjoy.
Pecan Pie Bread Pudding
8 cups bite sized bread pieces
1-1/4 cup light corn syrup
1/3 cup packed light brown sugar
¼ cup granulated sugar
2 Tbs. unsalted butter, melted
1 t. maple or vanilla extract
½ t. salt
1 t. cinnamon
1 cup pecans, halved or chopped
Prepare an 8×8 or 9×9 baking dish by lining with parchment paper and spraying well with non-stick cooking spray. Place all bread crumbs into baking dish. Pour the melted butter over the bread. In a large bowl, whisk together the eggs, corn syrup, brown sugar, granulated sugar, maple or vanilla extract, cinnamon and salt. Stir in the pecans and pour evenly over bread pieces. Stir the bread pieces around until all are coated in the syrupy mixture. Bake at 375 degrees for 45 minutes. Serve warm with whipped topping or ice cream.