It’s Bourbon Appreciation Month! A great time to post a recipe share with my Aunt B! Bourbon Pecan Bars…yum huh!

Ain’t no sunshine when she’s gone…. sunflowers

ok…I know, I know, I know…maybe you didn’t miss me that much but I missed being here! I love that song! Have you ever counted how many I know, I know, I know’s there are in that song?

If you enjoy that song like I do…you can give a listen here…

And…try to count those I know, I know, I know’s!

Well…back to blog post…

Summer is over, fall has arrived and…

It is Bourbon Appreciation Month here in Kentucky (and it’s almost over)! I don’t drink bourbon but I sure do love baking and cooking with it! One of my favorite recipes made with bourbon is a crazy buttermilk bourbon sauce to use on bread pudding or ice cream. It is soooo good…I always want to drink it! So…maybe I do like to ‘hit the sauce’!  I will do a post, later on, of a mean orange, cranberry bread pudding with that wonderful sauce! Meanwhile, before the month is over, I thought…what a great time to get back on the blog block and share a recipe that my Aunt B and I enjoyed together…across the miles!

Aunt B (a Southwestern Southern Belle) loves baking and searching recipes like I do. She sent me a recipe that she found, similar to the ‘Derby Day Brownie Pie’ that I made a few years ago.

Very Tasty Pie!

The recipe that Aunt B sent was from Paula Deen’s site and was in the form of a bar instead of a pie. It sounded like a ‘winner’ to me! Aunt B and I got our bake on…and shared our treats via photos.

It was so fun and made me feel like I was sitting down to enjoy a treat with my dear Auntie!

The bars are delicious!

Here are some of our photos…

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Here is the link for Paula’s Derby Bars….

This recipe share sparked an idear…ok…idea…( I think I’m picking up a Southern accent) and I searched for recipe swaps online. There are several that come up but I couldn’t really tell if they are current. I also saw something about a recipe swap party on Pinterest…that has a tool….and tips on creating swaps.  Do any of you (if I have any remaining followers) participate in any online recipe swaps or know anything about the swap party on Pinterest? Please share any helpful information that you may have.


Wishing you…

Fond memories of summer…

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The splendor of fall…

Barn in the mist

And joyful I know, I know, I know, I know’s!

May you be blessed simply….

And simply blessed!


My favorite barn..sweet!

Can anyone tell me…how many I know, I know, I know’s there are? 🙂


Our Daily Bread…today…Southern Style Bread Pudding!

Give us, this day…’Our Daily Bread’.

I thought I would share some of  ‘Our Daily Bread’ that Poppy and I enjoy! Today we enjoyed bread pudding…Southern Style!

I make bread every week for  Poppy’s lunches.  I made too many loaves last week so I decided to make some bread pudding. What a great thing leftover bread is!

This is such a simple but delicious dessert and I can’t believe I didn’t like it when I was a kid!

What was I thinking?

I have made Southern Style bread pudding, many times, with whiskey sauce, but never with buttermilk (in the whiskey sauce). I am loving this one! It is wonderful! I am so happy that my Brother-In-Law left his Jack Daniels at my house! He won’t miss it, right? I might have to make him some of this when he comes back to get his whiskey! I made some oh so delicious gravy with it once too. Hmm…I might be in trouble!

Southern Style Bread Pudding with Bourbon Sauce

The Recipe for Southern Style Bread Pudding…from the Range:

I used 11 cups bread crumbs…combination of  whole wheat/oat bread and a couple of leftover rolls from Easter.

5 cups milk (canned and whole milk combined)

4 extra large eggs

2  teaspoons vanilla

1   c. granulated sugar

1  1/2 teaspoons cinnamon

dash of salt

3/4 cup pecans, chopped (and additional nuts to sprinkle over the top…about 1/4 to 1/3 cup)

3/4 cup raisins

To Make:

Preheat oven to 350 degrees.

Butter the bottom of a 9 x 13 in baking pan.

Tear the bread into medium and small pieces and place in a large bowl. Mix sugar, dash of salt and cinnamon together and mix into bread crumbs. In a separate bowl, mix together…milk, beaten eggs  and vanilla and pour over bread crumbs. Mix well, allow the bread to soak up the liquid for 5 – 10 minutes.  Fold in pecans and raisins. Pour into prepared baking pan. Sprinkle with a light layer of pecans . Bake at 350 degrees…for 30 -40 minutes…or until lightly browned and a knife inserted in the center comes out clean.

Serve warm with Bourbon Sauce

Recipe for Bourbon Sauce:

1  1/2 cup Granulated sugar

9 T. Butter

3/4  cup Buttermilk

2 -3 Tablespoons Bourbon / Whiskey (I used Tennessee Whiskey)

3/4 teaspoon baking soda

1  1/2 T. white Corn Syrup

1  1/2  teaspoon vanilla

Melt the butter in a small saucepan. Add all other ingredients and boil for one minute. Let set for a little while before serving (it will thicken up a bit).

Drizzle over bread pudding and…if you like, ice cream.

(I discovered a new flavor of  Breyer’s Ice Cream…Vanilla Caramel. It accompanies this dessert quite nicely!)

Poppy…and I…approve!