My husband, Don, and I flew south for a week off, then stopped in London, Ont., to visit our daughter, Marla. I returned home while Don drove north to visit relatives, including his cousin, Bill and his wife, Shirl.
Don brought home their bread pudding recipe so we can enjoy this as much as he did.
Shirl’s bread pudding
21/2 cups milk 625 mL
3 eggs
1 teaspoon vanilla 5 mL
8 cups stale bread 2 L
cubes
1 cup brown sugar, 250 mL
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packed
1/4 cup rum 50 mL
1/2 cup raisins 125 mL
4 apples, peeled and
sliced
1 teaspoon cinnamon 5 mL
3 tablespoons melted 45 mL
butter
Combine milk, eggs, vanilla, bread and half the sugar. Let stand 15 minutes.Combine rum and raisins and add to bread mixture. Mix the apple slices with remaining sugar and cinnamon, and add to the bread mix.
Spread in a nine by 13 inch (22 x 33 centimetre) greased baking dish, and drizzle melted butter over it.
Bake in a 350 F (180 C) oven until brown, and apples are cooked.
Serve with whipped cream or a caramel sauce.
Safety when refuelling
During a long cold spell like we’ve recently endured, it isn’t much fun standing out in the cold fuelling up a vehicle. A friend sent me an e-mail, bringing to my attention the following information.
Shell Oil Co. recently issued a warning after three incidents in which cell or mobile phones ignited fumes during fueling.
Mobile phones that light up when switched on or when they ring, release enough energy to provide a spark for ignition of fumes.
These phones should not be used in gas stations, or when filling lawn mowers or boats. They should not be used or should be turned off around other materials that generate flammable or explosive fumes or dust, such as solvents, chemicals, gases or grain dust.
Bob Renkes of the U.S.Ðbased Petroleum Equipment Institute is working on a campaign to make people aware of fires as a result of static electricity at gas pumps.
His company has researched 150 cases of these fires. Almost all of them were women who got back in their vehicle while the nozzle was still pumping gas. When the person went back to pull the nozzle out, the fire started as a result of static.
For more information check www.pei.org. and click on stop static.
Square recipe
In winter weather it’s nice to stay inside and keep warm. Since oatmeal has always been a comfort food for me, here are two oatmeal recipes to try. I recently tasted this sweet recipe from Company’s Coming by Jean Pare.
Now I make it to have on hand for a snack, a quick breakfast, or to serve unexpected drop-in visitors. It’s quick and easy to prepare.
The squares can be served either warm or cool.
Oatmeal teas
3/4 cup hard margarine 175 mL
or butter
1 cup brown sugar, 250 mL
packed
1 teaspoon vanilla 5 mL
1/2 teaspoon baking soda 2 mL
3 cups rolled oats 750 mL
(not instant)
Heat and stir margarine and brown sugar in large saucepan on medium until sugar is dissolved. Reduce heat to medium-low. Simmer, uncovered, for about two minutes until bubbly and syrupy. Remove from heat.
Stir in vanilla, baking soda and rolled oats. Press in greased nine by 13 inch (22 x 33 cm) pan.
Bake in 350 F (180 C) oven for about 15 minutes until golden. Let stand for 10 minutes. Cut into 54 squares.
The following is from a young friend who made up her own recipe for this moist and high fibre muffin. They are delicious. You can modify the recipe with your own choices of fruit or nuts.
Jodi’s healthy oat bran muffins
1 cup whole wheat 250 mL
flour
1/2 cup oats 125 mL
1 cup bran 250 mL
1/4 cup flax 50 mL
1 cup raspberries 250 mL
1 cup buttermilk 250 mL
1 egg
1 teaspoon baking soda 5 mL
1 teaspoon baking 5 mL
powder
1/4 cup applesauce 50 mL
1/4 cup oil 50 mL
1/2 cup maple syrup 125 mL
Mix together dry ingredients, then add egg, beating well. Stir in moist ingredients. Spoon into muffin cups, sprinkling slivered almonds, pumpkin or sunflower seeds on top.
Bake at 375 F (190 C) for 25-30 minutes.
Either of the above two recipes, along with a breakfast beverage such as the following from Company’s Coming Heart-Friendly Cooking, make an excellent start.
Wake-up-call beverage
1 cup vanilla soy milk 250 mL
2 green tea bags
1 ripe medium banana cut
into slices, partially frozen
1 cup frozen sliced 250 mL
strawberries
2 tablespoons liquid 30 mL
honey
Heat and stir soy milk in small saucepan on high for about four minutes until boiling. Add tea bags. Cover. Let steep for five minutes. Squeeze and discard tea bags. Pour into a two cup (500 mL) liquid measuring cup. Chill. Put banana and strawberries into blender. Add honey and tea mixture. Process until smooth. Makes two cups (500 mL).
Berry smoothie
11/2 cups milk 375 mL
12 frozen or fresh
whole strawberries
2/3 cup frozen or fresh 150 mL
raspberries
2/3 cup frozen or fresh 150 mL
blackberries
1/2 cup frozen low-fat 125 mL
strawberry yogurt
1/4 cup maple syrup 50 mL
1/2 teaspoon ground 2 mL
cinnamon
Put all seven ingredients into blender. Process until smooth. Makes about four cups (1 L). You can substitute soy milk for the milk, and 22/3 cups (650 mL) frozen mixed berries for the berries above.
Source: Company’s Coming Heart-Friendly Cooking, low in fat and sodium, from Company’s Coming Publishing Ltd., 2311-96 Street, Edmonton, T6N 1G3, or 780-450-6223 or fax 780-450-1857, or www.companyscoming.com.
Barbara Sanderson is a home economist from Rosetown, Sask., and one of four columnists comprising Team Resources. Send correspondence in care of this newspaper, Box 2500, Saskatoon, Sask., S7K 2C4 or contact them at team@producer.com.
