Lella's Contest Entry

Well, I spent all day on this contest. It is 4 pm and I am still in my nightgown. I baked the dessert I thought was my first choice for entering (I still plan on entering 2 more) and dreamed about the results and tweaked it in my sleep. So today I spent time refining the wording in the method. It took me hours to get it sent. My computer skills are just so limited and I don't understand the language. It wasn't letting me "submit" via the email that Deseret Book sent me. I tried twice with no results...."message not sent"....Aarrgghhhhh! I called Catherine and Curtis (daughter and son-in-law for those who don't know) and they didn't know what to do either. But Curtis suggested just composing a new email and sending it that way instead of trying to work through theirs. After typing the thing 3 times, I finally made it.

I think that was the best way after all, because I felt more like making a few comments with it, such as growing up in Santa Fe and that pinon (pine) nuts were a childhood treat, as was visiting the many pueblos that abound in New Mexico. Of course, I didn't tell them about the time in 9th grade when Sue Olcott and I ditched school and her Dad drove us out to San Ildefonso Pueblo so we could watch Jimmy Stewart make his 50th movie, Man From Laramie!!! But I guess that's why I renamed this recipe Pueblo Pudding. I found it in 3 cookbooks, each one under a different name. One was called Sopa, another called it Capirotada and yet another name was Las Cruces Bread Pudding and I needed a title that was short and unique. Anyway, it turned out really well, and David the chef (my son for those who don't know) also gave it his approval. I even had it for breakfast this morning. So here it is for those who are interested. Personally, I think I have a good chance of winning the Cuisinart, but I don't expect to because these contests are so subjective anyway. It depends on what peaks the author's interest, I guess. I'd just like to get a free book out of it. Wouldn't that be fun.

PUEBLO PUDDING

1 cup brown sugar

1 c. water

1/2 c. apple cider (or juice)

2 cinnamon sticks 3" long

1/2 tsp. vanilla

2 Tbsp. butter

10 slices french bread (or 6 french rolls)

1/2 c. each pine nuts, slivered almonds, chopped pecans

1 c. raisins, soaked in 1 c. warm apple cider

1 large tart apple, peeled, cored and chopped

8 oz. brick jack cheese, in large shreds

1. Preheat oven to 375 degrees.

2. In 2 qt. saucepan, bring brown sugar, water, apple cider and cinnamon sticks to a boil. Reduce heat, cover and simmer for 10 minutes. Uncover and simmer 5 more minutes. Remove from heat and remove cinnamon sticks and stir in butter and vanilla. Set aside.

3. Tear bread into 1" pieces, place on a baking sheet and bake until slightly toasted, stirring once--approx. 8-10 minutes.

4. Combine nuts, raisins with remaining juice, and apple in a bowl.

5. Coat a 13x9" baking dish with cooking spray. Place bread in a single layer in the bottom of pan. Distribute half the nut mixture over bread. Sprinkle with half the cheese. Repeat layers.

6. Slowly pour the cinnamon syrup over top, allowing bread to soak up the syrup by pressing with the back of a spoon.

7. Cover pan with aluminum foil. Bake, covered, 30 minutes. Remove foil and bake an additional 15 minutes.

8. Let stand 5 minutes before serving with your preferred topping: vanilla ice cream, frozen yogurt, or sweetened whipped cream. Serves 8 to 10.

Let me know what you think. I guess my recovery is now going better, because I've had enough energy to work on this all day, even if I never got dressed. I'll go do that now, better late than never. Dishes to do and supper to make. Both boys are at work and I'm home alone. But this has been fun.

Lella