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Cooking with Courtney – Sticky bread pudding

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Sticky Bread Pudding
5-6 cups of stale bread, cubed
5 eggs, beaten
1 1/2 cups milk
1/2 cup brown sugar
2 teaspoons vanilla extract

Topping:
1/2 cup packed brown sugar
1/4 cup butter, softened
1 cup chopped pecans

Sauce for drizzling:
2/3 cup packed brown sugar
1/2 cup butter
2 teaspoons vanilla extract
1 tablespoon milk
Let bread sit on counter overnight, uncovered (I prefer hamburger buns or French bread). The one time when hard bread is better! Mix together sugar, eggs, and milk in medium bowl. Add vanilla. Place bread cubes in large mixing bowl and pour egg mixture over top. Toss to coat. Pour in greased, 9×13 pan. In separate bowl, mix together topping ingredients until crumbled. Sprinkle over bread mixture in pan. Bake in 350 degree oven for 35-40 minutes. During this time, if the top gets too brown you can loosely cover with foil for remaining minutes.

While baking, prepare the sauce by heating a small saucepan over low-medium heat. Add brown sugar and butter, stirring until melted. Add vanilla and milk. When sugar is completely melted, remove from heat. When bread pudding is done baking, drizzle sauce over top. (Do not pour or it will be more “sweet” than you bargained for. Wait, is there such a thing?) At our house, I save some of the sauce to give leftovers new life. Enjoy! (For more holiday treats, visit www.saucepansandsuperheroes.com.)
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Country Lifestyles

Lacey’s Pantry: Strawberry Sorbet

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By Lacey Vilhauer

Ingredients:
1 whole lemon, seeded and roughly chopped
2 cups sugar
2 pounds strawberries, hulled
Juice of 1 to 2 lemons
¼ cup water

Directions:

Place the chopped lemon and sugar in a food processor and pulse until combined. Transfer to a large bowl. Puree the strawberries in a food processor and add to the lemon mixture along with juice of one lemon and water. Taste and add more juice as desired.

To read more, pick up a copy of the April issue of NTFR magazine. To subscribe by mail, call 940-872-5922.

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Country Lifestyles

A Mountain Out of a Molehill

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By Nicholas Waters

As winter plods along – come Spring and gopher mounds – homeowners and farmers find themselves playing a familiar song – fiddling while Rome is burning.

Let’s make a mountain out of a molehill. Those mounds on your lawn and pasture could be moles, but they’re more than likely gophers; Plains Pocket Gophers to be pragmatic – Geomys bursarius to be scientific.

These rodents dig and chew, and the damage they can do goes beyond the mounds we mow over. Iowa State University cited a study in Nebraska showing a 35 percent loss in irrigated alfalfa fields due to the presence of pocket gophers; the number jumped to 46 percent in decreased production of non-irrigated alfalfa fields.

The internet is replete with academic research from coast-to-coast on how to curtail gopher populations, or at least control them. Kansas State University – then called Kansas State Agricultural College – also published a book [Bulletin 152] in February 1908 focused exclusively on the pocket gopher.

To read more, pick up a copy of the April issue of NTFR magazine. To subscribe by mail, call 940-872-5922.

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Country Lifestyles

When A City Girl Goes Country

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By Annette Bridges

Everyone needs a room with a view that makes their heart happy. My honest favorite panorama would be either the mountains or the ocean. I have yet to convince my hubby to make permanent moves to either, although he does enjoy the visits as much as I do.

The location of our house on our ranch does not provide the expansive field of vision of our land that I would enjoy. So, I have created a room decorated and furnished in a way that gives me smiles, giggles, and a wonderful peace-filled feeling when I am hanging out in it. I am in that place right now writing this column. I am in a lounging position with my computer in my lap on the chaise that was once my sweet mama’s. I had it reupholstered this year to give it a fresh look.

To read more, pick up a copy of the April issue of NTFR magazine. To subscribe by mail, call 940-872-5922.

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