Communion – Confirmation & Reconciliation
As seen on "Our Daily Bread" 03/13/2010
"Our Daily Bread" airs every second Saturday at noon on WKBW Ch. 7
Fr. Paul’s Bread Pudding
10 oz. day old bread, tear into pieces
4 cups milk
1 stick butter
1 cup brown sugar
2 tsp. vanilla
4 oz. Health Bar Brickle (or mini butterscotch chips)
1 cup raisins
1 oz. brandy (optional)
To a bowl add torn pieces of bread, milk, eggs, sugar, butter, vanilla, brickle, raisins and brandy. Mix well. Pour into a buttered baking dish. Bake at 350* for 40 – 45 minutes. Cool and serve with whipped cream.
Fr. Paul’s Cherries Jubilee
1 cup red wine
½ cup sugar
1 jar pitted cherries, drained
2 tsp. corn starch
4 Tbsp. red wine
1/2 cup brandy
To a small bowl add 2 tsp. cornstarch and 4 Tbsp. red wine, mix to dissolve cornstarch and set aside. In a saucepan, bring the 1cup of red wine and sugar to a boil. Add the wine and cornstarch mixture. Stir until the sauce has slightly thickened. Add drained cherries and simmer 2 – 3 minutes. Add ½ cup brandy and flame. BE CAREFUL!!!! After the flame dies down, stir slightly and pour over well frozen ice cream.
Fr. Peter Drilling’s Bruschetta
1 loaf French Bread cut into 1 inch slices
4 large tomatoes, diced
4 garlic cloves, thinly sliced
Olive oil for drizzling
Place sliced bread on a cookie sheet and drizzle with olive oil. Slice garlic thinly. Chop tomatoes and place them into a large bowl with the garlic. Mix well. Place about 2 Tbsp. of mixture onto bread. Sprinkle dry oregano on each topped slice of bread. Place in a 350* about 3 – 5 minutes or until top is toasted. Serve immediately.
*Note – Use one clove or garlic per tomato.