Bread Pudding with Apples

Although we are currently sweltering in the heat and humidity of summer. I’m optimistic that the cooler weather of fall will be here in just a couple months. Aha.. Autumn, fall leaves cool air and crisp apples. I would suppose that this dessert would be wonderful on a crisp Autumn evening. It’s a season that brings about an excess of apples from upstate.



Here’s what you’ll need:

  • Three cubes of cubed stale bread nice and dry
  • Three tablespoons of apple butter
  • Two Macintosh apples
  • Two tablespoons Fangelico Hazelnut Liqueur
  • Two cups of milk
  • Two eggs
  • One stick of butter
  • 2/3 cup brown sugar
  • 1/2 teaspoon Cinnamon


Preheat the oven to 350 degrees


Heat the milk on a low flame and melt the stick of butter into in. Once this is done let it cool to room temperature. In a large mixing bowl combine the eggs, brown sugar, liqueur, apple butter and cinnamon. Then slowly add the milk and butter mixture stirring it in. You want to make sure the this mixture is cool enough so that it doesn’t start cooking the egg mixture its being added to. Once all the this is combined add in the bread cubes. Use your fingers to mix this up making sure the bread absorbs all the liquid. Trust me, it’s perfectly acceptable to use your clean hands as kitchen utensils!


I grease an eight inch square pan with butter, then pour the bread mixture in and bake in the oven for 30 to 40 minutes.


Once you remove it from the oven, let it cool just a bit and serve warm with whipped cream.


Baked Easter Ham

Easter and large baked hams.. I really don’t know then these to things where paired up, but it seems every store out there is throwing hams at me. So there must be some reason why ham is so associated with Easter… maybe to ward off heathens. Well, here is a simple straightforward baked ham, the secret to getting it right is in the knife.

Here’s what you’ll need:

  • 1 (12 to 14 pound) uncooked smoked ham, bone-in
  • 1 cup dark brown sugar
  • 1/4 cup Cognac

Preheat oven to 325 degrees. Wrap ham completely with parchment-lined foil and place on a rimmed baking sheet or roasting pan. Pop it into the oven and bake for about 1 1/2 hours.

Unwrap ham and toss out the parchment and foil. Now here’s the real secret to making those diamond shaped patterns in the fat. Use a utility knife, you know, like the sheetrock cutting knives, to score the fat in a diamond pattern, making the lines about 3/4 inch apart. The uniform depth of the blade makes uniform cuts in the fat. Transfer ham to a large roasting pan.

Reduce oven temperature to 300 degrees. In a small bowl, mix together brown sugar and Cognac. Brush ham evenly with 3/4 of the brown sugar mixture and return to oven. Continue cooking the ham for an hour more. Then, brush ham with remaining brown sugar mixture and continue cooking 30 minutes more. Transfer to a serving platter until ready to carve.

easter ham

Abigail Adam’s Pumpkin Pie

I was going through a book of colonial recipes for the New York / New England region looking for something old / new for me to bring to the table. Well, I came across several dishes that look interesting to me. One of these, Abigail Adam’s pumpkin pie recipe, looks quite good to try. I’m sure its an adaptation, because it calls for a pre-made pie crust, but I think I’m going to like this one because of the quarter cup of dark rum, and I’ll use the Captain Morgans.

Here’s what you’ll need:


  • 1 ½ cups of pumpkin
  • ¼ cup of dark brown sugar firmly packed
  • ½ tsp of fresh grated ginger
  • 1 tsp fresh grated nutmeg
  • ½ tsp salt
  • 1 cup of heavy cream
  • ¼ cup of whole milk
  • ¼ cup of Captain Morgan dark rum
  • 3 medium eggs lightly beaten


  • 1 ten inch pie crust
  • Pecans and whipped cream for topping

Preheat the oven to 425 degrees. Mix the filling ingredients in a large bowl, and then pour it into the pie shell. Give this a minute or two to settle. Then, pop this in the oven and bake at 425 for ten minutes. Reduce the heat to 350 degrees and continue baking for about forty minutes. The pie is done when a knife inserted into the center comes out clean. When done, take it out of the oven, let cool for a moment, and serve it with some real eggnog.

Abigail's pumpkin pie

Abigail’s pumpkin pie

This recipe is adapted from “the Thirteen Colonies Cookbook” – Donovan, Hatrak, Mills, Shull