grandma sharon

Bread Pudding

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This is another recipe from Grandma Sharon, transcribed by my mother in the mid-nineties.

Preheat oven to 350.

Ready in 1 hour, 10 minutes.

Serves 8 (or more!)

  • 1/4 cup dark brown sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla
  • 2 tablespoons coconut oil
  • 1/4 teaspoon nutmeg
  • 1 egg, slightly beaten (or egg substitute, if vegan)
  • 2 cups milk, scalded, or 2 cups soymilk, warmed
  • 2-3 pieces of irish soda bread, torn into cubes
  • 1/2 cup raisins, or other fruit (optional)
  • Optional: Irish Cream Liquid Coffee Creamer, to taste.
  1. Combine first 6 ingredients.
  2. Add scalded milk slowly, stirring all the while.
  3. Add bread cubes and fruit.  Mix thouroughly.
  4. Pour mixture into well greased 8x12x2 baking dish.
  5. Set baking dish in pan of warm water, and bake at 350 for an hour, until a knife inserted into the center comes out clean.
  6. Cool, serve, and enjoy!

(Goes great with whipped cream!)

– Star


Grandma Sharon’s Hominy Casserole

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This is a recipe from before I was born.  It’s like a lighter version of corn casserole.



  • 2 cans (uncooked) yellow or white hominy, drained
  • (optional) green and red bell peppers, chopped
  • 1 medium onion, chopped  (I find that short, wide, yellow onions are the sweetest.)
  • 1 cup sour cream
  • 1 cup sharp cheddar cheese, grated.  Other shredded cheeses would also work for this recipe, as long as they aren’t mozzarella or ricotta, because those both would be kinda weird in a recipe like this.
  • 1 small can chopped green chiles (drained, if possible)


  1. Preheat oven to 325 degrees.
  2. Add ingredients in large bowl and mix.
  3. Pour into ungreased baking dish.
  4. Bake the first half of time covered, and the second half, uncovered.
  5. Grandma Sharon didn’t use a specific amount of time, but based on my research, I would bake this for a total 30 – 35 minutes.
  6. Top with cheese and let melt.
  7. Let cool 5 minutes before serving.
  8. Yum!