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Bread Pudding II

Reviewed: Jan. 27, 2013
This is very good, however I made some small changes. I used 8 slices of left over thick whole wheat bread (with the crust removed) which I broke into a large mixing bowl. I used 3 eggs instead of the 4 and I used 1 can of evaporated milk and toped it up with 2% to make the 2 cups. I also used 2/4 cup of white sugar and 1/4 cup of brown sugar. After mixing the eggs, sugar, milk, cinnamon and vanilla in one bowl I poured it over the bread and tossed it lightly ensuring that all bread and raisins were coated well with the egg mixture. I also allowed the bread to soak in the large bowl before pouring it into a 9" x 9" baking pan which I had sprayed with non-stick cooking spray. Although the instructions say to bake for 45 minutes I found it was done after 30 - 35 minutes. This pudding was great served warm with a topping of Vanilla Yogurt. After cooling I divided the leftover bread pudding into single serving dishes and froze it.
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Grandma's Oatmeal Raisin Cookies

Reviewed: Jan. 21, 2013
Great starter recipe. My granddaughter and I however made a number of adjustments. We added soft margarine instead of shortening. We substituted nutmeg for the allspice and omitted the cloves. We substituted vanilla yogurt for the milk. We educed the vanilla by half as we had used vanilla yogurt. For the raisins we did 1/2 raisins and 1/2 dried cranberries. We also added a 1/2 cup of dark chocolate chips. We also used parchment paper which allowed us to eliminate the grease needed for the pan. So far the best oatmeal cookie recipe.
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