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“If you do your fair day’s work, you are certain to get your fair day’s wage-in praise or pudding, whichever happens to suit your taste.”-Alexander Smith
It has been a busy summer day around the farm. I start my day today at 5:30 in the morning with the sunrise and a hot cup of coffee. The nights are still in the 70s, which is cool for East Texas in July, but the days soar easily into the 90s. I always start my day with a bit of house work to keep the farm house somewhat presentable. My favorite house work is putting the freshly laundered clothes out on the line to dry. Afterwards, I let the chickens out of their coop to run about the farm for the day.
In the summer I cook twice daily; a breakfast and a big mid-day meal. I make sure to cook extra for our mid-day meal, so as to have leftovers at the end of the working day. After breakfast today I started the process of making 6 gallons of blackberry wine. Then I harvested tomatoes, zucchini, squash, okra, and cantaloupe from the garden. I incorporate what I harvest from the garden into my daily meals and save the extra bounty in the fridge for the eventual preserving by freezing, dehydrating or canning, which will be one day this week. The rest of my day is filled with our latest farm project of constructing a cabin, which at this point seems to be an endless project. I finish my day making sure all the farm animals are fed and safe for the night.
Life on the farm is not all work. We do make time to invite family and friends over to eat, play board games, listen to music, sit around the campfire, drink wine, talk, and of course eat. One of my favorite dual purpose desserts to make is raisin bread pudding. It can be made to top off an evening meal or made for breakfast. It can be eaten hot out of the oven with a cold glass of milk or eaten cold with a hot cup of coffee. Either way it is delicious!
Raisin Bread Pudding
1 small loaf of raisin bread (Could be substituted for plain bread, but add an extra ½ cup of raisins.)
½ cup of raisins
½ cup of chopped pecans or other nuts
2 cups of buttermilk
1/3 cup of sugar
½ teaspoon of ground cinnamon
1 teaspoon of vanilla
¼ teaspoon of salt
Grease baking pan. Cut bread into cubes and place into baking dish. Sprinkle top with raisins and pecans. Beat together the eggs, buttermilk, sugar, cinnamon, vanilla, salt. Pour mixture over bread. Bake in oven at 325 °F for about 40 minutes or until inserted knife near center comes out clean. Raisin bread pudding can be topped with powder sugar icing.
Powder Sugar Icing
¾ cup of powder sugar
2 tablespoons of hot buttermilk
¼ teaspoon of vanilla
Combine all ingredients and mix until smooth. Pour over baked raisin bread pudding.
Enjoy your day no matter where you are or what you have to accomplish today. Think positive thoughts and it will work out.