Cookbook Give Away Time Again

Hello Everyone,

Now that the Christmas rush is over and it is safe to go to the Post Office again, I'm giving away a copy of The Wilder Family Cookbook.  This book is a compilation of years of our family favorites. I'm always trying something new and I have a stack of more recipes to add to the cookbook.....just haven't done it yet. I found some new binders this year that are similar but not identical to my copy.  This Susan Branch recipe keeper is so much fun and is very attractive. 

 

The new binder has nice dividers with pockets for your notes. It also contains plastics covers for your family favorites on recipe cards.

But wait.....there's more.....The book contains sixty of my most requested recipes. They are all tried and true and have been made countless times by my family and friends....and me of course. I own over three-hundred cookbooks and I read them like novels.  Only the best recipes make it to THE BOOK.  All of the recipes that I have featured on my blog are included.

Here's an example of one of the recipes....which is our favorite bread pudding recipe ever.  Plan on taking a long hike after eating this for breakfast to work off the calories.  But, if served on a Holiday, calories don't count!

Peach-Amaretto Bread Pudding

1 (16-ounce) loaf French or Italian bread, torn into pieces. I used a Dutch Crunch loaf of bread.

1 quart half-and-half

3 large eggs, lightly beaten

1-1/2 cups sugar

2 tablespoons almond extract

3 medium-size fresh peaches, peeled and thinly slices.  Canned peaches work too.

1 cup sliced almonds

1 cup fresh raspberries

Combine torn bread and half-and-half in a large bowl. In another bowl combine eggs, sugar, and almond extract; stir well. Add egg mixture to bread mixture, stirring gently. Carefully fold in peaches and almonds. Pour into a lightly greased 13 x 9 x 2-inch baking dish, cover and let stand in the refrigerator overnight. Bake, uncovered at 325 degrees for 1 hour or until set and lightly browned. Let stand 15 minutes before serving. Serve with Amaretto Sauce. Yield: 12 servings.

Amaretto Sauce

(Make this in the morning while the bread pudding is baking)

1/2 cup unsalted butter

1 cup sifted powdered sugar

1 large egg, lightly beaten

1/4 cup amaretto

Combine butter and sugar in a small saucepan; cook, stirring constantly, until butter melts and sugar dissolves. Gradually stir about one-fourth of hot mixture into egg; add to remaining hot mixture, stirring constantly. Cook over medium heat, stirring constantly, until mixture thickens. Remove from heat, and stir in amaretto. Pour over the bread pudding, sprinkle with fresh raspberries and enjoy!

All you have to do to win the cookbook is make a comment. I don't care where you live in the world, the more the merrier.  You have from now until Thursday, January 20, 2011 at noon. Make a comment about anything you'd like.....from cooking,  to quilting....it's your comment. I'm just curious to see if anyone out there is reading my blog other than my sister! This is my gift to one of my blog readers.....my sister is automatically disqualified since she already has a copy of THE BOOK! Zinny, our 2-year-old Golden Retriever will very scientifically select the winner.  The decision of the Dog is final!

Good luck and as always,

Lynn