Thanks for posting the bread pudding recipe. Angie ----- Original Message ----- From: <RGollberg@aol.com> To: <CRAIG-L@rootsweb.com> Sent: Friday, December 01, 2000 11:29 AM Subject: [CRAIG-L] Elijah Craig Bread Pudding > Dear Ones: Here is the Receipt you have been waiting for. . . and a > confession. I don't know if Elijah Craig (my 5th Great Uncle on my mother's > side) ever made Bread Pudding or not. In all likelihood his 1st wife, > "Fanny" Smith made the Pudding. Elijah confined himself to preaching, > fighting wars and making Kentucky Bourbon! Actually Elijah Craig Bread > Pudding is a misnomer, actually it's Bread Pudding with Elijah Craig Whisky > Sauce. Since one can buy Elijah Craig Bourbon today (I have a bottle in my > cabinet) it makes a nice story to tell your friends as they eat the Pudding > (if you are not a Terrible Toliver descendant, this story is, of course, > useless). OK, here it is: > > Bread Pudding > 1 loaf 3 day old raisin bread (frequently the 2 day old bread store will > give you this) > torn into small pieces or cubed. > 1 quart milk 1 tablespoon > vanilla extract > 4 eggs, beaten lightly 1 tablespoon > nutmeg > 2 cups sugar 1 tablespoon > cinnamon > 1 cup raisins 4 tablespoons > butter, cut in pieces > > Mix all ingredients and pour into a buttered 2-quart casserole dish. Bake 1 > hour @ 350 degrees. This Pudding is simple and almost impossible to mess up. > It is not, however, designed for those on diets! Serve with the following > Elijah Craig Bourbon Whisky Sauce. > > Elijah Craig Bourbon Whiskey Sauce > 1/4 pound butter > 1 cup sugar > 2 eggs, beaten > 1/2 cup, Elijah Craig Bourbon Whiskey > > Heat butter and sugar together until sugar is dissolved and liquid is clear > (be patient, use medium heat and stir constantly so it doesn't burn or > carmelize) > Remove from heat and cool. Add beaten egg mixture, slowly, with gentle > mixing and beat gently for about 1 minute. Add Elijah Craig Bourbon Whiskey, > slowly, while continuing to beat gently. This is really good spooned over > the pudding! > > Now, truth be told, this receipt comes from Louisiana Entertains, the > official cookbook of the 1984 Louisiana World Exposition, p. 192, by Terry H. > Easterling. > A perfectly acceptable receipt for Bread Pudding and Whiskey Sauce appears on > pages 1022 & 1024 of The All New, All Purpose Joy of Cooking, by the Irma S. > and Marion Rombauer Becker and Ethan Becker. (you don't need to confess this > to your friends, just bask in the story of Elijah's Bourbon, which all TRUE > Toliver descendants should have in the house.) > > Please enjoy this during the Holidays and I wish all Terrible Toliver > Descendants a very Merry Holiday Season and a very Prosperous New Millenium. > > Maralee and Ron Gollberg, Asheville, NC. > > > ==== CRAIG Mailing List ==== > All material sent through Craig-L > is copyright 2000 by its original author > permission must be obtained from the original author > for the reuse of any text, "whole or in part". > CRAIG GENEALOGY WEB PAGE > http://www.geocities.com/Heartland/Meadows/9791 > > > ============================== > Ancestry.com Genealogical Databases > http://www.ancestry.com/rd/rwlist2.asp > Search over 2500 databases with one easy query! >