The Friday Poem: Tis the Season

The Sunday Recipe: Pumpkin and Maple Bread Pudding

This has become a family tradition. It’s adapted from Flavor Mosaic at I changed the type of bread, spice blend, substituted maple syrup for sugar, used unsalted butter, and halved the sauce. (Also using maple syrup in the sauce.) Our local grocery sells 1 ½ pound sourdough loafs so we always get to enjoy sourdough toast that weekend as well.

Pumpkin Bread Pudding


  • 1 tablespoon unsalted butter
  • 1 pound of sourdough bread
  • 1 cup heavy cream
  • 1 cup half & half
  • 1 15-ounce can pumpkin puree
  • 1and 1/3 cups maple syrup
  • 4 large Eggs
  • 2 tablespoons extra light tasting olive oil
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon nutmeg
  • 1/16 teaspoon (or a large pinch) of ground cloves


  • 1/2 cup unsalted butter
  • 1/2 cup maple syrup
  • 1/2 cup heavy cream
  • 4 ounces pecan halves, toasted THEN chopped


  1. Butter a 9 x 13 baking dish with the one tablespoon of unsalted butter.
  2. Dice the bread into approximately 1 inch cubes.
  3. In a large bowl, whisk the eggs.
  4. Add the maple syrup, heavy cream, half& half, and pumpkin, stirring between each addition.
  5. Now add the melted butter in a thin stream, whisking all the while.
  6. Stir in the vanilla and spices.
  7. Slowly pour the batter over the bread pieces in the baking dish.
  8. Press bread down with a spoon to cover all the bread pieces.
  9. Refrigerate at least one hour but preferably several hours, even overnight.
  10. Bake in a preheated oven at 350 for about 1 hour.
  11. While the bread pudding is baking, toast the pecans gently and chop.
  12. Then make the praline sauce.
  13. In a heavy saucepan over medium heat, stir together the butter, heavy cream, and maple syrup; bring to a low boil.
  14. Reduce heat to low and simmer until the sauce thickens, about 5 minutes.
  15. Sprinkle pecans over bread pudding then drizzle with sauce.
  16. Serve warm or cold.
  17. Whipping cream is a nice addition.

The Friday Poem: Haiku 12/16/2021

The Sunday Recipe: Great-Grandma’s Soft Buttermilk Molasses Cookies

This is an old recipe handed down from my great-great grandmother and adjusted many times over the years. The version I was originally given by my mother had the cloves and allspice crossed out and the baking soda reduced. I stick to ginger and cinnamon, but I did try using the full amount of baking soda recently and regretted it. I think it tastes better with a little less. It’s a very friendly dough that can be scooped and dropped or add a little more flour, roll out, and cut beautiful cookies for decorating.

I highly recommend letting a stand mixer do the work for these cookies, but don’t double the batch. Your mixer can’t handle it, trust me. 😉 My daughter likes to use a basting brush to sweep away any excess flour before baking to make the cookies picture perfect.

Great-Grandma’s Soft Buttermilk Molasses Cookies


  • 1 cup unsalted butter
  • 1 cup brown sugar
  • 1 cup molasses
  • 1 cup of buttermilk (full fat preferred)
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 3 teaspoons cinnamon
  • 3 teaspoons ginger
  • 5 and 1/2 cups unbleached all-purpose flour


  1. Cream the butter and sugar together.
  2. Mix in the molasses.
  3. Blend in the buttermilk.
  4. Mix together the flours, baking soda, salt, cinnamon, and ginger.
  5. Stir into the liquid ingredients.
  6. Chill for a half hour or longer.
  7. Preheat oven to 350.
  8. Prepare a pan with parchment paper or non-stick cooking spray.
  9. Scoop out with a cookie scoop and drop onto a dish of granulated sugar then pick up with the back of a spoon.
  10. Drop off onto the tin then flip over so the sugar is right side up.
  11. Alternatively – roll out on a floured surface and cut out with floured cookie cutters.
  12. Bake for 12 to 14 minutes.
  13. Cool and enjoy or decorate with icing.

The Sunday Recipe: Quiche

Sorry, this recipe is decidedly traditional – gluten and all. Don’t worry, I’ll be back to the gluten free soon. I tried a quiche last weekend but I wasn’t satisfied with how it turned out so I did a little research, talked to my mom, and tried again this weekend. The first time I used fried uncured pancetta, and it was tasty but it sank to the bottom, along with the cheese, leaving a fluffy egg top mostly devoid of the bits that make it better. My mother suggested sprinkling the meat on the top. I thought maybe if I grated the cheese finer and mixed it into the egg and cream before pouring it into the crust that would help. I also ended up using Canadian bacon, which is lighter than the little cubes of pancetta. Both tasted delicious but I think I’d like a little bit more egg and less cream. I might try an egg bake soon that does that.

Meat and Cheese Quiche



  • 1 cup Unbleached All-purpose Flour
  • ¼ teaspoon sea salt
  • 1/3 cup plus 1 tablespoon Spectrum Palm Oil Shortening (Or shortening of your choice.)
  • 3 tablespoons cold water


  • 4 ounces baby Swiss cheese
  • 4 ounces fried pancetta (second quiche I diced up 3 ounces Canadian bacon)
  • 1/3 cup finely chopped onion
  • 2 cups heavy cream
  • 4 large eggs
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 1/8 teaspoon cayenne pepper (optional)


  1. Measure 120 grams or 1 cup of flour into a bowl.
  2. Add the ¼ teaspoon salt and stir together.
  3. Cut in the shortening. (If you don’t have a pastry blender, get one, but two knives will work. You can also pulse in a food processor.)
  4. Pour in the water and mix then press together into a disc of dough.
  5. Place between two squares of parchment paper, flouring below and on top of the dough.
  6. Roll the dough out into a large circle.
  7. Cut and tack pieces onto any place that cracked, using a little water and flour after.
  8. Gently peel the top parchment off.
  9. Put pie plate onto dough face down and slide hand under the parchment then flip the whole thing over.
  10. Peel off the parchment.
  11. Ease dough into pie plate.
  12. Turn edges back and flute the crust.
  13. Chill for at least 30 minutes in fridge.
  14. While chilling dough, preheat oven to 425.
  15. Dice onion and Canadian bacon, if using.
  16. Grate cheese.
  17. Whisk eggs, cream, and seasonings thoroughly.
  18. Stir cheese in.
  19. Pour egg mix into par-baked crust.
  20. Sprinkle with ham and onion.
  21. Bake at 425 for 15 minutes.
  22. Turn oven down to 300 and bake 30 minutes.
  23. Cool at least 10 minutes before cutting.
  24. Enjoy!

The Friday Poem: Preferred Formatting

The Friday Poem: Preferred Formatting – a little post nano poem as I jump into editing the manuscript. #amwriting #amediting #postnano