Mary Ellen’s Pioneer Bread Pudding

Pioneer Bread Pudding


4 slices good quality white bread (I like Arnold Country  White or something similar)

2 cups whole or 2% milk

3 T butter

1/4 cup sugar

2 extra large eggs

Dash salt (If you use unsalted butter, add a little extra salt  – about 1/4 tsp instead of a dash)

1 tsp vanilla extract


Golden raisins (You can use regular if you don’t have golden, but it looks nicer with the golden raisins.)

Very lightly toast bread. Let cool and then cut into small cubes (about 1 inch in size).

Butter a round French Corningware 1 1/2 quart casserole dish or something similar in size. Put bread cubes in dish.

Put two cups of milk, 3 tablespoons of butter and 1/4 cup sugar in saucepan.

On medium heat, scald milk w/butter and sugar. This means that you bring it almost to a boil, but not quite and then you take it off and let it cool. Make sure you stir the sugar into the milk so that it’s dissolved and stir a little while the milk is heating because you don’t want the sugar to sit on the bottom and burn!

While milk is heating, boil a kettle of water.

Beat two eggs slightly with salt and vanilla in mixing bowl.

Take your scalded milk which has now cooled off a little and SLOWLY add milk, a little at a time, to the eggs. Whisk while you are doing this because you don’t want to cook the eggs.

Pour this mixture over the bread cubes and add a scant handful of golden raisins. Push them down a little and then sprinkle a little nutmeg over the top. Don’t use too much because nutmeg can be overpowering. Just a light dusting over the whole top. Freshly grated is always best!

Place Corningware dish in a large rectangular or square baking dish. A metal lasagna pan works great. Pour the boiling water in the pan around the Corningware dish until it’s a couple inches deep.

Carefully place this into a 350 degree oven and bake for one hour. When you take pudding out of the oven, make sure you don’t leave it sitting in the hot water bath because it will continue to cook.

Can be served warm or cold, but it’s yummiest when served warm with fresh whipped cream!


Romancing the scone

Mary Ellen’s Irish Scones


2 cups all-purpose flour

2 tsp baking powder

½ tsp baking soda

½ tsp salt

1 stick unsalted butter

1/3 cup plus 1 T caster sugar*

Grated zest of ½ of one medium orange

1/4 cup golden raisins

Approximately 1/2 cup whole milk. I didn’t have whole milk, so instead, I added some heavy cream to 2% milk and made my own. This made them super yummy! Make a little extra for brushing on top of the scones before baking.

Few drops of vanilla extract

Raw sugar for sprinkling (optional)

*Caster sugar is slightly finer than regular sugar. I took regular sugar and processed it in my mini-chopper for about 10 seconds to make my own caster sugar.

Sift together flour, baking powder, baking soda and salt. Sift 5 times – yes, 5 times!! Put flour mixture in food processor. It’s essential to use COLD butter and milk/cream! Cut butter into small pieces and pulse in food processor until just incorporated into the flour mixture. Add the sugar and orange zest. In whatever cup you measured your milk, put vanilla into the milk, then gradually add your milk/cream vanilla mixture to the flour mixture. Pulse ingredients until they start coming together and forming a dry dough. Note: this should be dry rather than sticky and wet, so you might not need the entire ½ cup of milk. Turn the dough out onto a lightly floured surface. Add the raisins and knead dough just a few times until it sticks together and is no longer crumbling apart. Don’t overdo the kneading! Pat dough into a fat square. Using a floured rolling pin, lightly roll until it’s just about 1 inch thick. Take a large knife and lightly push against the edges to straighten them. Coat the knife in flour and cut square into equal thirds (strips). Cut each of the 3 strips into 5 triangles for a total of 15 small scones. Transfer each triangle to a prepared cookie sheet covered in parchment paper. They shouldn’t be touching. Dip a pastry brush in remaining milk/cream mixture and brush some over the top of the scones. Lightly sprinkle the tops with a little raw sugar. Bake for 15-20 minutes until golden brown. Best served warm. Can be served plain or with butter, clotted cream or your favorite jam!

Eagle isn’t horsing around!


Eagle’s Killer Horseradish Sauce

1 ½ C sour cream or crème fraiche

½ C white horseradish (Make sure it’s fresh and spicy! I bought Kelchner’s at Shoprite and it’s awesome!!)

4 T fresh chopped chives

4 tsp fresh lemon juice

Whisk together in small bowl. Season with salt and pepper.

Note: For a larger rib roast, I double the recipe because everybody loves this sauce!!!