CELEBRATING THE LONG WEEK-END!
For many Canadians, Victoria Day marks the unofficial beginning of summer. It is Canada’s oldest non-religious holiday and although we still hang on to the British Queen’s name (for old times’ sake), this truly Canadian holiday has everything to do with the end of the cold weather and short days and a lot to do with some great food.
Canadians jokingly refer to this holiday as May ‘two-four’ day. This is an inside joke which refers to a case of beer, containing 24 cans. For many, this is the first (warm-ish) long weekend since Easter, so they head to campsites armed with a 24 (can) case of beer to celebrate the beginning of Summer.
Wherever you live across Canada, this May long weekend – typically marks the start of grilling season. It’s time to get outside in the sunshine, fire up the BBQ, and enjoy savory grilled food with family and friends.
Brion & I are enjoying some interesting burgers which are served on ‘swirly burger buns’.
Print Recipe
Burgers in Loaded Potato/Bacon Buns
Votes: 1
Rating: 5
You:
Rate this recipe!
|
|
Votes: 1
Rating: 5
You:
Rate this recipe!
|
Instructions
Buns
In a large bowl, combine yeast with lukewarm water; whisk until yeast is dissolved. Let stand for about 3 minutes until foamy.
Add butter, salt, sour cream & potato; mix well. Add bacon, chives & sun-dried tomatoes; mix until just combined. Stir in flour, one cup at a time. When dough is completely blended, turn onto a lightly floured work surface.
Knead dough for about 10 minutes, until smooth & elastic. Place dough in a lightly greased bowl, cover with plastic wrap & let rise in a warm place until doubled in size, about an hour.
Assembly/Bake
Line a baking sheet with parchment paper, set aside.
Remove risen dough from bowl, turn onto lightly floured surface; roll dough to about a 12 x 15-inch rectangle. From the long side, roll the dough like you would for a cinnamon roll & seal the edges. Using a piece of floss, cut roll into 10 pieces.
Place buns on lined baking sheet & lightly brush with egg wash. Sprinkle with everything bagel seasoning. Allow to rise while oven is heating.
-
Bake for about 25-30 minutes until light golden brown.
Burgers
In a large bowl, place all burger ingredients. Mix ONLY until combined. Divide mixture into 10 equal portions & form into patties.
Prepare all burger toppings. When buns are baked, grill burger patties, adding cheese slices toward the end so they can melt. Slice buns (grill for a few minutes if you wish) then 'load' burgers & serve.
Oranges, whether you use the whole orange or just the juice and zest, are so refreshing and flavorful in baking. I remember my mother making an orange bread loaf. I thought it was so unique because it used the fresh orange zest. The flavor was so distinct along with the bread being wonderfully moist. This recipe was one that has remained with me over the years. When I came across this recipe for orange rolls it naturally caught my attention. After I read through numerous reviews, I realized there was some history behind them as well. It seems that the original recipe was called ‘Orange Butter Coffee Cake’ and was the $5000. prize winner in Pillsbury’s 16th Grand National Bake Off by Mrs. Lawrence Hoerig of Mequon, Wisconsin. Originally it had toasted coconut in the sugar/orange zest filling and more sprinkled over the top after it was baked.
Before there was The British Baking Show, Cupcake Wars etc. etc., there was the Pillsbury Bake-Off® Contest. The legendary baking competition was introduced in 1949 in honor of Pillsbury’s 80th birthday and as an effort to promote Pillsbury™ Best® flour. At the heart of the Bake-Off was the desire to create an opportunity for American homemakers to not only share their beloved recipes, but to also share the stories that go along with them.
Originally called the Grand National Recipe and Baking Contest, 1949’s inaugural Bake-Off received thousands of entries from across the country. Pillsbury Best flour was a required ingredient in all recipe submissions and there were six categories that participants could enter: breads, cakes, pies, cookies, entrees and desserts. If participants submitted a seal from the Pillsbury Best flour they used in the recipe, their prize money could be doubled.
A panel of Pillsbury home economists eventually narrowed the entries down to 100 finalists. Each finalist was invited to the live competition at the Waldorf-Astoria hotel in New York City to make their recipe in hopes of winning the $25,000 grand prize. Before contestants could prepare their recipes, electricians installed 100 oven stations in a Waldorf-Astoria ballroom. In order to power all those ovens, the hotel actually had to tap into the electrical supply for the New York City subway system! Interesting!
Since its inception in 1949, the Bake-Off has inspired thousands of people to submit their original recipes and Pillsbury has awarded millions of dollars in prizes. Over time, the contest’s rules and regulations adapted to reflect evolving food trends and American culture.
I included the original recipe & a picture from the 1949 Bake-Off at the Waldorf-Astoria in New York City at the bottom of the blog/recipe.
Print Recipe
Orange Rolls w/ Sour Cream Butter Glaze
Votes: 1
Rating: 5
You:
Rate this recipe!
|
|
Votes: 1
Rating: 5
You:
Rate this recipe!
|
Instructions
Dough
In a small dish, dissolve yeast in lukewarm water. Let stand for 5 minutes to allow yeast to activate.
In a large bowl, combine yeast mixture, 1/4 cup sugar, 6 Tbsp melted butter, eggs, sour cream & salt until smooth. Gradually add 2 cups of the flour, 1/2 cup at a time, & combine until mixture is smooth. Gradually add remaining 1 (1/4) cups flour until it creates a soft dough (you may NOT need all of the flour).
Turn the dough onto a lightly floured surface & knead until smooth & elastic (about 5 minutes). Place in a lightly buttered bowl, turning to butter the top. Cover & let rise in a warm place for 1 1/2 hours or until almost doubled in bulk.
Combine the orange zest & 3/4 cup dark brown sugar in a bowl & stir until well combined. Set aside. Line a 9-inch springform pan with parchment paper. Set aside.
When dough has risen, turn it onto a lightly floured surface & cut it evenly into 3 pieces. Roll each one into a rectangle with a thickness of 1/4-inch. Divide orange-zest/sugar mixture between the 3 pieces & lightly spread evenly.
Starting from the longest side, roll each piece jelly-roll style. Slice a 1 1/2-inch long piece off each ends of the rolls. Cut the middle part of each roll into 4 triangles.
In the middle of the springform pan, arrange cut ends of the rolls around each other to form a circle, placing the cut sides down. Arrange the cut triangles to completely surround the middle circle. Cover the pan with plastic wrap & a tea towel & allow to rise in a warm place for about 1 hour or until the rolls are almost doubled in size.
-
Bake rolls about 30-40 minutes or until baked & golden in color. Remove the rolls from the oven & start the glaze.
Glaze
Stir sugar, sour cream, butter orange juice & a pinch of salt together in a medium pan over medium heat. Bring to a boil & stir constantly for 3 minutes. Remove from heat.
Pour the glaze evenly over warm rolls.
-
Recipe Notes
- Orange Butter Coffee Cake
$5000 prize winner in Pillsbury’s 16th Grand National Bake Off
Makes one large coffee cake.
Soften in a mixing bowl 1 pkg. dry yeast in 1/4 cup warm water.
Stir in
- 1/4 cup sugar
- 1 tsp. salt
- 6 Tbsp. melted butter
- 2 eggs
- 1/2 cup dairy sour cream
Gradually add 2 3/4 to 3 all purpose flour, beating well after each addition.
Cover and let rise in a warm place, 85 to 90 degrees, until doubled; about 2 hours.
Combine:
- 3/4 cup sugar,
- 3/4 cup coconut and
- 2 Tbsp. grated orange rind.
Knead dough on a well-floured board about 15 times. Roll out half of the dough in 12″ circle. Brush with 1 Tbsp. melted butter. Sprinkle with half of the coconut mixture. Cut into 12 pie-shaped wedges. Roll up, starting with the wide end and rolling to a point. Repeat with the remaining half of the dough. Place rolls point side down in a well greased 13×9″ pan. Cover and let rise until light and doubled; about one hour. Bake at 350 degrees for 25 to 30 minutes until golden brown. Pour glaze over hot coffee cake and sprinkle with 1/4 cup coconut. Cool in pan.
Orange Glaze.
Combine in a saucepan 3/4 cup sugar, 1/2 cup dairy sour cream, 2 Tbsp. orange juice and 1/4 cup butter. Boil 3 minutes, stirring occasionally.
CELEBRATING GOOD FRIDAY!
Bread pudding always gives me reason to remember good things. Truly a comfort food for those of us that recall it from childhood days. It’s not that the dish was invented here — that honor likely goes to clever medieval or even ancient cooks in Europe and the Middle East who had a surplus of stale bread on their hands. The perfect embodiment of the virtues of frugality and indulgence: day old bread, too precious to waste, is bathed in a mixture of milk and eggs and made into either a sweet or savory bread pudding (with a few other additions) and baked into something sublime. What makes it special is the blend of spices mixed into it and the sauce.
The chai spice baking blend, which is sometimes overlooked, adds a distinct warm flavor and depth. It can include a number of different spices. Cardamom is the most common ingredient, followed by some mixture of cinnamon, ginger, star anise and cloves. Pepper, coriander, nutmeg and fennel are also used but they are slightly less common.
This bread pudding combines hot cross buns with spices inspired by the world’s love affair with Indian chai. The origins of hot cross buns may go back as far as the 12th century. According to the story, an Anglican monk baked the buns and marked them with a cross in honor of Good Friday. Over time they gained popularity, and eventually became a symbol of Easter weekend.
Bread pudding, when done right, should have the perfect balance of gooey goodness and chewy texture. That’s why stale bread/buns are important. The bread needs a degree of crunch otherwise you will have ‘mush pudding’. For additional flavor, the pudding is served with a vanilla sauce. Who says bread pudding has to be boring!
Print Recipe
Chai Spiced Hot Cross Bread Pudding w/ Vanilla Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
|
|
Votes: 1
Rating: 5
You:
Rate this recipe!
|
Instructions
Bread Pudding
Place cubed hot cross buns in a greased 9 x 9-inch baking dish.
In a large bowl, combine the milk, brown sugar, eggs, vanilla, spices & salt. Pour over buns, making sure that the bread is completely covered by the milk mixture.
Cover & refrigerate for at least an hour or overnight.
Set out the chilled bread pudding while you preheat the oven to 350 F.
Bake 40 - 45 minutes, or until a knife inserted into the center of the pudding comes out clean. Remove from oven & serve with vanilla sauce.
Vanilla Sauce
In a small saucepan, melt butter & add flour. Stir until mixture has a nutty aroma.
Add salt, cream & sugar; stir until mixture becomes thick. Remove from heat & stir in vanilla.
Spoon over servings of warm bread pudding.
Recipe Notes
- You will notice I have only used 2 Tbsp sugar in the vanilla sauce to offset the sweetness of the pudding.
Ritz Crackers are a universal favorite. They’ve been a comforting fixture in grocery stores for well over 80 years. Ritz are the perfect balance of salty, crispy, and buttery.
When Ritz crackers were released in 1934, the name was associated with the epitome of luxury. Anything calling itself Ritz in the 1930s was advertising itself as high-class. Many people think that Nabisco invented vintage ‘mock apple pie’. Nabisco was obviously not the creator, as mock apple pie recipes have been found as far back as the 19th century, when they were usually made with saltines or water crackers, but definitely played a huge part in the popularity of the creation. The buttery cracker rounds appeared on the market in 1934 and they were an instant hit. By 1935, the National Biscuit Company (or Nabisco) had sold 5 billion units of crackers. Shortly thereafter, the recipe for mock apple pie appeared on the back of the boxes. The recipe came at the perfect time due to apples being expensive during the Great Depression.
Ritz taste buttery, toasty, and salty. Apples taste sweet, sour, and juicy. You wouldn’t think that you could make a convincing fake apple pie filling with Ritz crackers, but it actually works. The secret is the cream of tartar, a powdered acid that’s produced as part of the winemaking process. Since cream of tartar comes from grapes, it has a fruity flavor that infuses the crackers and makes them taste vaguely like apples.
While they are great to eat them on their own, it seems there are many ways to use them in recipes, so we can enjoy them for whole meals and even as leftovers the next day, instead of for the mere 10 seconds it takes to get through a whole cracker sleeve. Crumbled Ritz make amazing toppings for casseroles, main courses, side dishes and desserts. Ritz can bring buttery flavor and a slightly flaky but ultimately crunchy texture to just about anything, so the real question is, why wouldn’t you want to make good use of them?
This sweet onion pie is a great way to showcase sweet onions. It’s salty, a little sweet & cheesy.
Print Recipe
Sweet Onion Pie w/ Ritz Cracker Crust
Votes: 1
Rating: 5
You:
Rate this recipe!
|
|
Votes: 1
Rating: 5
You:
Rate this recipe!
|
Instructions
Place 2 Tbsp butter in a large pan & cook onions over a medium heat until starting to soften. You want the onion to still have a little bite so be careful not to overcook. Remove from heat.
-
Combine cracker crumbs with 5 Tbsp melted butter & press into bottom & up the sides of a lightly greased 9-inch pie pan. Spoon onions on top of crust.
In a medium bowl, whisk together eggs, milk, salt, pepper & Tabasco sauce. Pour mixture over onions. Sprinkle with cheese & paprika.
-
Today, March 28th, our family honors the birth date of my mother. Over 40 years has gone by since her passing and she still is a never ending song in my heart …. sometimes I may forget the words but I always remember the tune. As children we think we are invincible, that nothing can harm us. Innocence is bliss and makes our childhood carefree and happy as it should be. Little do we know of the worry we cause our mothers as soon as we step out of the door.
I grew up in a time when we would sit down to supper with the entire family and relate our adventures of the day. So much has changed since then and I feel so fortunate to have experienced a time when life was much gentler.
As I’ve mentioned many times on the blog, my mother was an amazing ‘baker’. Although, my siblings & I just took her cooking and baking skills for granted then, I realize now just how amazing they were. If she ever had any ‘failures’, I sure can’t remember them. Yeast goods were her forte. She baked bread every week and there was always something special with one little piece of that dough such as a pan of cinnamon rolls etc.
I recall some raised potato doughnuts that my Dad called ‘spudnuts’. Potato bread or doughnuts are supposedly a creative way to use up leftover mashed potatoes. The truth of the matter is, it is the secret ingredient to incredible tasting, light & airy potato bread.
Spudnut Shops were North American, 1950’s franchised stores selling doughnuts made with potato flour called Spudnuts. The original recipe is based on a folk recipe that traces back to Germany. I’m presuming Germany calls them ‘fastnacht‘.
To make a long story short, when my mother made these potato doughnuts, they were to die for! So here’s my version of the taste of a memory.
BEAUTIFUL MEMORIES OF OUR DEAR MOTHER!
Print Recipe
Raised Potato Doughnuts w/ Blackberry Glaze
Votes: 1
Rating: 5
You:
Rate this recipe!
|
|
Votes: 1
Rating: 5
You:
Rate this recipe!
|
Instructions
Dough
In a small bowl, combine lukewarm milk, & 2 Tbsp of the sugar; stir until sugar is dissolved. Add in the yeast & allow to sit until frothy.
In a large bowl, combine mashed potatoes, eggs, salt & butter. When yeast mixture is proofed, add to potato mixture, combining well.
In another bowl, whisk together flour & remaining sugar. Combine with wet mixture until dough forms a ball. Knead on a work surface for about 10 minutes then place in a greased bowl.
Cover with plastic wrap & a towel. Allow to rise in a draft-free place for about 1 1/2 hours or until doubled in size. Lightly butter a 12-hole doughnut pan; set aside.
Punch down the dough & cut into 12 evenly sized pieces. Roll each piece into a strip long enough to fit around each doughnut hole mold. Lay them in the molds & pinch the ends together so the dough rounds are more or less even.
Cover the tray with plastic wrap & a towel & allow to rise for about 30 minutes.
-
Bake doughnuts for about 20-25 minutes. The bottom should only be slightly browned while the top is still pale as they will be a bit chewier then.
Blackberry Glaze
While doughnuts are baking, place blackberries in a food processor & puree ; strain. Place in a small bowl & add lemon juice, vanilla & sifted powdered sugar. Combine until fully incorporated & no lumps remain.
Glazing
When baked doughnuts a still slightly warm, drizzle glaze over them & allow glazed doughnuts to set about 20 minutes before serving.
Recipe Notes
- I wanted to give my little doughnuts a bit of a fancier look today so I baked them in mini Bundt pans. Same great flavor wearing a new look!
If you follow this blog, you have probably noticed numerous entries on plantains. For many years, prior to Brion & I living in Ecuador for three months, I saw them but didn’t take much of an interest. After tasting this veg/fruit, it definitely changed my attitude about them.
Plantains are like a cousin to the banana and depending on the ripeness you cook them in different ways. The main difference between bananas and plantains is that the former has more sugar and less starch, while the later has just the reverse and has to be cooked before eating. A plantain’s taste depends on how ripe it is. When it is almost black, that’s when its the sweetest.
If you like the combination of sweet and savory flavors, you will enjoy this meal. Basically it consists of a slice of baked ripe plantain, formed in a ring and filled with a spicy, ground turkey mixture, topped with cheese. Of course, you would never want to forget to serve them with guacamole!
It’s hard to experience another cultures food without something making an impact on your taste buds it seems. But, I guess that’s what is supposed to happen.
Print Recipe
Plantain Lasagna Rolls w/ Guacamole
Votes: 1
Rating: 5
You:
Rate this recipe!
|
|
Votes: 1
Rating: 5
You:
Rate this recipe!
|
Instructions
Plantains
Preheat oven to 400 F. Using a sharp knife, cut both ends off the plantain. Slit a shallow line down the long seam of the plantain; peel only as deep as the peel. Remove peel by pulling it back. Slice the plantains horizontally into 6 pieces.
Spray a baking sheet & place plantain slices on it in a single layer. Lightly spray over plantains with baking spray & bake for about 12-15 minutes. Turn slices over after about 8 minutes. Plantains should turn slightly brown. Remove from oven.
Filling
In a large saucepan over medium heat, brown ground turkey in oil & season with salt & pepper. Use a wooden spoon to break it into small pieces. Add onions, garlic, green pepper & saute until tender crisp. Add tomato sauce, water, olives & spices. Reduce heat to low & simmer covered about 7-10 minutes stirring frequently. Remove from heat & cool slightly. Grate cheese.
Assembly
Preheat oven (if it was turned off after baking plantains) to 400 F. Lightly butter a 9 X 13-inch baking pan. Cut 6 of the slices into 4 pieces each. With the remaining 12 slices form rings & secure each with a toothpick. Place the rings in baking pan then place 2 cut pieces in the bottom of each ring to form a 'bottom'.
Using 1/2 of the turkey filling, divide evenly between plantain rings. Using 1/2 of the cheese, place some in each ring on top of the turkey then repeat, making another layer with remaining filling & cheese. Drizzle or spoon beaten eggs over stuffed plantain rings (it will help to hold them together).
Bake 15-20 minutes or until plantains are heated through & egg is set. Remove from oven & allow to sit for 5 minutes then remove toothpicks before serving. Serve with guacamole.
Guacamole
While plantain is baking, mash avocado & add remaining ingredients. Combine well & serve with stuffed plantain.
Butter tarts were a staple of pioneer cooking with the first known recipe dating back to 1915, becoming extremely popular during the twenties and thirties.
If you’re Canadian, chances are you have eaten a butter tart. They are part of our DNA! As a croissant is to France, the butter tart is to Canada.
Chatelaine Magazine printed its first butter tart recipe in April 1931. By the 1950’s, butter tarts were part of the picnic lunch boxes sold at Eaton’s Department Store in Toronto, Canada.
Tarts have continued along this commercial journey and now are pretty much in every cafe, bakery, at your nearest grocery store and even Tim Horton’s has them.
Overtime, the recipe for our ‘national treasure’ has been adapted to suit many different applications. Today’s recipe is a good example of that. I’ve swapped out the regular pastry for a shortbread crust and pumpkin seeds and cranberries for the raisins. Take note, that the one constant in butter tarts …. that syrupy, buttery filling remains in tact.
Print Recipe
Pumpkin Seed Butter Tart Squares
Votes: 1
Rating: 5
You:
Rate this recipe!
|
|
Votes: 1
Rating: 5
You:
Rate this recipe!
|
Instructions
Shortbread Crust
Preheat oven to 350 F. Line an 8 X 8-inch baking pan with parchment paper using only one piece so none of the filling leaks out during the baking process.
In a bowl, whisk together flour, sugar & salt to combine. With a pastry cutter, cut in cold butter, adding vanilla & lemon zest. Transfer dough to prepared baking pan. Using your finger tips, evenly press the dough onto the bottom of the pan.
Carefully prick the bottom of the crust with the tines of a fork making sure not to make any holes in the parchment. Bake for about 20 minutes or just until a pale golden color. Remove from oven & place on a wire rack to cool while you prepare the filling.
Filling
In a bowl, beat together butter & sugar with a hand mixer until light & fluffy. Beat in eggs until incorporated then the corn syrup & vanilla. Stir in flour, salt & baking powder.
Sprinkle 100 gm of the pumpkin seeds & all of the dried cranberries over the baked shortbread base. Then pour the filling over this mixture & bake for about 20-25 minutes or until filling is set. Remove from oven & place on a wire rack to cool. Sprinkle remaining 20 gm of pumpkin seeds on top for decoration. Serve at room temperature or chilled (or straight from the freezer).
Bread Pudding ….. its just bread plus eggs plus a sweetened, spiced milk mixture. What makes it special is the blend of spices mixed into it and the sauce.
When done right, bread pudding should have the perfect balance of gooey goodness and chewy texture. That’s why stale bread is important. The bread needs a degree of crunch otherwise you will have ‘mush pudding‘.
For today’s recipe, I started by making a loaf of Challah bread. This is an ‘eggy’ bread that can soak up custard without collapsing. It will toast nicely on the outside and leave you with a creamy pudding inside.
Challah is a very straight forward bread to make. The dough is enriched with eggs and oil, while a few tablespoons of sugar add some sweetness and it doesn’t require any fussy techniques. Because challah is traditionally braided, proofing is key…. if the dough is not properly proofed, it will tear in the oven while baking.
Here’s where it becomes ‘comfort food‘ made with glorious challah, tropical mangos and spices inspired by the world’s love affair with Indian chai.
Chai, which is sometimes overlooked, adds a distinct warm flavor and depth. It can include a number of different spices. Cardamom is the most common ingredient, followed by some mixture of cinnamon, ginger, star anise and cloves. Pepper, coriander, nutmeg and fennel are also used but they are slightly less common.
For the finishing touch, I made a rum sauce. Who says bread pudding has to be boring!
Print Recipe
Mango Bread Pudding with Chai Spices
Votes: 1
Rating: 5
You:
Rate this recipe!
|
|
Votes: 1
Rating: 5
You:
Rate this recipe!
|
Instructions
Challah Bread
In a small bowl, place lukewarm water & sprinkle with yeast & a pinch of sugar; stir to combine. Let stand about 5-10 minutes until frothy. In a large bowl, place 4 cups flour, sugar & salt; whisk to combine.
Make a well in the center of flour mixture & add eggs, egg yolk & oil; whisk to form a slurry. Pour the yeast mixture over the egg slurry. Combine with a wooden spoon until a shaggy dough that is difficult to mix forms.
On a floured work surface, turn out dough & knead for about 10 minutes. If dough is sticky, add flour a teaspoon at a time until it feels tacky. The dough should be soft, smooth & hold a ball shape. Place the dough in an oiled bowl, cover with plastic wrap. Allow to rise, in a draft-free place until doubled in bulk, about 1 1/2 hours.
Divide the dough into 3 or 6 equal pieces, depending on the type of braid you wish to make. Roll each piece of dough into a long rope about 16-inches long. If the ropes shrink as you try to roll them, let them rest 5 minutes to relax the gluten & then try again. For the 6 stranded braid as I made, the name of the game is 'over two, under one, over two'. Carry the right-most rope over the two ropes beside it, slip it under the middle rope, then carry it over the last two ropes. Lay the rope down parallel to the other ropes; it is now the furthest strand. Repeat this pattern until you reach the end of the loaf. Try to make your braid as tight as possible. Once you reach the end, squeeze the ends of the ropes together & tuck them under the loaf.
Line a baking sheet with parchment paper. Place the braided loaf on top & sprinkle with a little flour. Cover with a tea towel & allow to rise about 1 hour. About 20 minutes before baking, preheat oven to 350 F. When ready to bake, whisk the reserved egg white with 1 Tbsp. of water & brush carefully over challah. Bake 30-35 minutes, rotating baking sheet halfway through. Remove from oven & cool before cutting up for bread pudding.
Bread Pudding
Preheat oven to 350 F. Butter an 8 x 8-inch baking dish; toss bread & mango cubes together in it. In a medium bowl, whisk the rest of the ingredients together & pour over the bread & mangoes; allow the mixture to soak for about 5 minutes. Bake about 1 1/4 hours, or until set.
Rum Sauce
In a small saucepan, over medium heat, melt butter. Mix together sugar & cornstarch; stir into the melted butter. Slowly pour in milk, stirring frequently until mixture begins to lightly boil. Continue cooking until thick, stirring constantly. Remove from heat & stir in rum. Serve warm over bread pudding.
