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Spring Gardening Tips for a Flourishing Garden
As the vibrant colors of spring burst forth and the air fills with the sweet scent of blossoms, it's the perfect time to roll up your sleeves and tend to your garden. Whether you're a seasoned gar...
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Recipe: Lemon bread pudding with Greek yogurt, raisins and almonds
Besides dessert, this homey bread pudding goes great with brunch or afternoon tea. Debbie Arrington
Holiday gatherings are inevitably followed by leftovers. That includes all the accompaniments to the meal as well as the main course.
This very lemony bread pudding uses leftover Hawaiian rolls, but it also could be built from white, wheat, sourdough or other rolls. Or substitute cubes of stale bread; whatever you have on hand.
The lemon-flavored Greek yogurt boosts the lemon flavor and the creaminess of the pudding’s custard. Besides dessert, this homey bread pudding goes great with brunch or afternoon tea.
Lemon bread pudding with Greek yogurt
Makes 4 to 6 servings
Ingredients:
3 eggs
½ cup sugar
¾ cup lemon Greek-style yogurt
1 cup milk
Zest of 1 lemon
1 tablespoon lemon juice
1 teaspoon vanilla
Butter for greasing dish
6 Hawaiian rolls, torn into pieces (about 4 cups)
½ cup raisins
¼ cup almonds, chopped, plus more for topping
2 tablespoons sugar
Whipped cream (optional)
Instructions:
Preheat the oven to 350 degrees F.
In a medium bowl, beat eggs. Add sugar, yogurt, milk, zest, lemon juice and vanilla. Set aside.
Grease a 1-1/2 to 2-quart baking dish. Put roll pieces, raisins and almonds in a buttered dish. Mix lightly.
Carefully pour egg-yogurt mixture over torn rolls in the dish. With a fork, submerge any roll pieces that float on top. Sprinkle reserved chopped almonds and sugar over top.
Bake in a 350-degree oven for 45 to 50 minutes or until the top is golden and a thin-bladed knife inserted near the center comes out clean.
Serve warm or room temperature with whipped cream, if desired.
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Garden Checklist for week of May 19
Temperatures will be a bit higher than normal in the afternoons this week. Take care of chores early in the day – then enjoy the afternoon. It’s time to smell the roses.
* Plant, plant, plant! It’s prime planting season in the Sacramento area. If you haven’t already, it’s time to set out those tomato transplants along with peppers and eggplants. Pinch off any flowers on new transplants to make them concentrate on establishing roots instead of setting premature fruit.
* Direct-seed melons, cucumbers, summer squash, corn, radishes, pumpkins and annual herbs such as basil.
* Harvest cabbage, lettuce, peas and green onions.
* In the flower garden, direct-seed sunflowers, cosmos, salvia, zinnias, marigolds, celosia and asters.
* Plant dahlia tubers. Other perennials to set out include verbena, coreopsis, coneflower and astilbe.
* Transplant petunias, marigolds and perennial flowers such as astilbe, columbine, coneflowers, coreopsis, dahlias, rudbeckia and verbena.
* Keep an eye out for slugs, snails, earwigs and aphids that want to dine on tender new growth.
* Feed summer bloomers with a balanced fertilizer.
* For continued bloom, cut off spent flowers on roses as well as other flowering plants.
* Don’t forget to water. Seedlings need moisture. Deep watering will help build strong roots and healthy plants.
* Add mulch to the garden to help keep that precious water from evaporating. Mulch also cuts down on weeds. But don’t let it mound around the stems or trunks of trees or shrubs. Leave about a 6-inch to 1-foot circle to avoid crown rot or other problems.
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