With a Grateful Prayer and a Thankful Heart: 12/6/09 - 12/13/09

Saturday, December 12, 2009

Our Newest Grandbaby ~ Cambrie Noelle




Children's children are a crown to the aged
Proverbs 17:6

Thursday, December 10, 2009

Vintage Silent Night Counted Cross Stitch

This is a favorite piece of mine made in 1990. I used to do a lot of counted cross-stitch but my eyes don't want to help me see those tiny little holes anymore.



Welcome Dear One ~ Cambrie Noelle

Our ninth grandbaby!
Every good and perfect gift is from above, coming down from the Father of the heavenly lights
James 1:17

Croissant Bread Pudding




Ina Garten of Barefoot Contessa fame has been one of my favorite Food Network personalities for many years. Five years ago, my husband gave me a signed photograph of Ina as a birthday gift. I was excited to become part of a blog called Barefoot Bloggers that prepares one of her recipes twice a month.

The recipe used for my first time participating is for Croissant Bread Pudding (which can be found in The Barefoot Contessa Cookbook on page 192). It was a pick by
Peggy from Pantry Revisited
I halved the recipe and substituted egg Challah bread for the croissants.

Croissant Bread Pudding
Ingredients
  • 3 extra-large whole eggs
  • 8 extra-large egg yolks
  • 5 cups half-and-half
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 6 croissants, preferably stale, sliced horizontally
  • 1 cup raisins

Directions

Preheat the oven to 350 degrees F.

In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a 10 by 15 by 2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.

Place the pan in a larger one filled with 1-inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature.

Monday, December 7, 2009

Sables ~ French Shortbread Butter Cookie


Whether you call them Sables, galettes or palets as they do in France or Shortbread as they do in Scotland or Shortbread, sand tarts or butter cookies as we do in America, these tender cookies are pretty for the holidays in festive colors or anytime with white sugar.

Sunday, December 6, 2009

Collection of Ashton Drake Angel & Baby Jesus Porcelain Ornaments

You know how it begins...
Your first Christmas together with just a few tree ornaments...
Children arrive and with them arrives more ornaments.
Little hands lovingly create more ornaments...
Like reindeer clothespin ornaments and picture ornaments...
And more and more ornaments...
Add to that your own handmade ornaments...
Ornaments from dear family and friends...
The tree b-u-l-g-e-s with precious ornaments!

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