Subj : Bread was:Animal Fat was:
To   : Ruth Haffly
From : Dave Drum
Date : Mon Oct 03 2022 05:34:00

-=> Ruth Haffly wrote to Dave Drum <=-

 DD> Here's another in the same line which calls out brandy extract in the
 DD> ingredients list. It also shows the ratio of extract to the real stuff
 DD> as 1:3.


 DD>       Title: Old Fashioned Bread Pudding w/Brandy Hard Sauce
 DD>  Categories: Desserts, Pudding, Breads, Fruits, Booze
 DD>       Yield: 1 Servings

 RH> Haven't made bread pudding in years! Our bread crusts (from the home
 RH> made) go into bread crumbs, for commercial bread, eaten. We've been
 RH> buying more bread over the last year or so as my health hasn't been the
 RH> greatest (not feeling like making bread). Boughten bread is usually
 RH> Wegman's whole wheat loaf bread & their artisnal miche brote. The
 RH> latter is very similar to one we got in Germany; it's a mixed grain
 RH> (but no corn) sourdough.

Now that the used bread stores have more-or-less disappeared .... I am
told that the "Tasty Kake Outlet" located on the far west side of town
is the only used bread store between Chicago and St. Louis .... I look
for bargains/bread elsewhere. My best buy/quality/shelf life/etc. brand 
is L'Oven wheat or multi-grain from ALDI.

That being said - I don't buy bread often as I don't eat enough of it -
even if long shelf life - to keep it from going stale or becoming a 
penicillin farm.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sweet Toast and "Egg" Breakfast
 Categories: Cakes, Fruits, Dairy
      Yield: 10 Servings
 
 17 1/3 oz Pkg Baker's Corner Cinnamon
           - Swirl Quick Bread, omit
           - streusel and icing
      3 tb Carlini Vegetable Oil
      2 lg Goldhen eggs
    3/4 c  Water
     16 oz Friendly Farms Sour Cream
      2 c  Baker's Corner Granulated
           - Sugar
      3 tb Stonemill Essentials Pure
           - Vanilla
      2 c  Peeled, sliced peaches
 
  Set oven @ 350ºF/175ºC.
  
  In a medium bowl, combine the cinnamon bread mix,
  vegetable oil, eggs and water. Stir vigorously (batter may
  have some lumps). Pour batter into a 8" X 4" greased loaf
  pan. Bake 45 to 50 minutes.
  
  Cool on a rack 15 to 20 minutes. Remove from pan and cool
  completely before slicing bread.
  
  In a medium bowl, combine sour cream, sugar and vanilla.
  Whip to desired consistency, making sure that sauce is not
  too runny or thick.
  
  Place cake slices on a plate. Spoon sour cream mixture
  into a circle the size of a fried egg. Top with three
  slices of peaches to form the "yolk."
  
  Recipe Courtesy of Chef Apdiel; ALDI Test Kitchen
  
  From: http://www.aldi.us
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... It's easy to be happy when you're really dumb.
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