Hello CSL Foodies!
First I would like to thank you for your generous donations of food for our Sunday Celebrations. We have had some beautiful and tasty treats from some of the fabulous cooks that come to CSL. The intent of this blog is to:
1. Have Fun
2. Share Recipes
3. Get to know the Foodies

Secondly, the recipes I will be sharing will be vegetarian. I have been a vegetarian for 13 years. I love to cook and I love to present beautiful food. I also like preparing food to be simple, easy and fairly quick. Most of the recipes I will provide will be simple, with few ingredients and a little twist - something that makes it jolt your tastebuds. I like to use as much fresh ingredients as possible, and I love to take an old classic and spice it up!

That being said, here is my recipe for Pumpkin Bread Pudding. It has been a big hit at CSL and is perfect for the season and upcoming holidays.

Recipe for: Pumpkin Bread Pudding		Serves: 6
From the Kitchen of: CSL’s Bette Crocker
Ingredients 1 cup Half n Half 1 can solid pack Pumpkin ½ cup soymilk or whole milk ½ cup sugar 2 large eggs ¼ teaspoon salt ½ teaspoon cinnamon	Ingredients ¼ teaspoon ground ginger ¼ teaspoon allspice 5 cups cubed day old crusty bread or baguette ¾ stick melted butter

Recipe instructions Preheat oven to 350* F with rack in the middle. Whisk together half n half, pumpkin, milk, sugar, eggs, salt, and spices in a bowl. Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 – 30 minutes.

Good Cooking to you all! Let me know how your dish turns out and watch for more great recipes right here at Conscious Cooking.

Bon Apetite!
Bette Crocker