I feel like all I have worked on lately are random blocks...it is a bit disconcerting!I did finish my CW block for this week...They are starting to add up! (a few are blocks I've added since I want to make a bed size quilt...)
I also made a half dozen blocks for Clare at Quilt for Leukemia. Last year I promised if I didn't meet my finish goals that I would make a quilt for the "cause." Though is does sound a bit backwards - I can't finish the UFO's I already have so my "punishment" is to start another quilt?!
I am making good progress on it...several blocks are cut out and ready to go...with just a bit of luck (it is St. Patty's week after all...) I should be able to finish it this week....
Speaking of St. Pat's Day. This is a favorite recipe for using up day old Irish Bread....
Irish Cream Bread Pudding
3/4 pound Irish soda bread with raisins
3-1/2 cups milk
3/4 cup Irish cream liqueur (like Bailey's)
1 Tablespoon butter
1-1/2 cups sugar
1 Tablespoon vanilla
1/2 cup raisins
1 cup confectioner's sugar
1/2 cup butter
1 egg beaten
1/4 cup Irish cream liquor
In a large bowl combine milk and Irish cream liqueur. Cut soda bread into 1 inch pieces and add to the milk mixture. Cover and refrigerate for at least one hour - stir occasionally.
Preheat oven to 350 degree. Use the butter to grease a 9x13 pan. In a mixing bowl whisk together the sugar, eggs and vanilla. Pour into the milk mixture and stir. Fold in raisins. Spoon into the baking dish. Bake until bread is set (about 50-60 minutes.) Cool.
To make the sauce combine sugar and butter in the top pan of a double-boiler. Stir constantly until the sugar dissolves and the mixture is hot. Remove from heat and immediately whisk in the egg. Continue until mixture is cool. Stir in the Irish cream.
To serve heat the broiler and line a jelly roll pan with aluminum foil. Cut pudding into serving size pieces and place on foil. Spoon the sauce over the pieces. Broil until pudding is bubbly on top. Serve warm or at room temp.