The BWA General Membership meeting was held on October 8th. We extended our gratitude to Rev. Murakami for Minister’s Appreciation Day and enjoyed having Deidre Tegarden of the Nisei Veterans Memorial Center as our guest speaker.
The next Hosha day is scheduled for Thursday, November 2nd at 8:00 a.m. All temple members are welcomed to join our dedicated BWA members in helping with Hosha.
After months of preparation and coordination, the BWA had its 2023 Autumn Craft and Food Fair on October 21st. The fair was a great success, with participating local and Oahu vendors, and donations of plants and citrus to sell. Many thanks to our BWA members, Scouts, non-Kyodan members, and members of Lahaina Hongwanji for helping with preparation, and numerous individuals who donated the wonderful baked items.
Happy Birthday to our members born in November: Yoshiko Fujiwara, Janet Inamasu, Faith Tengan and Misao Teng
Apple Bread Pudding provided coutesy of Nancy Shimoda
5 tablespoons butter
4 cups skim milk
1 loaf French Bread cut into ½ inch slices
½ cup sugar
1 (21-ounce) can apple pie filling
¼ cup brown sugar
½ cup chopped nuts
¼ teaspoon salt
½ cup raisins
1 teaspoon vanilla
4 eggs, beaten
½ teaspoon lemon
1 cup buttermilk baking mix (i.e. Bisquick)
1/3 cup brown sugar
½ cup chopped nuts
3 tablespoons butter
Heat oven to 350 degrees. Spread butter on slices of bread and place buttered-side down in a 13x9 inch baking pan. Spread apple pie filling over bread. Top with nuts and raisins. In a large bowl, combine eggs, milk, sugar, brown sugar, salt, vanilla and lemon extract; pour over bread, pressing down to soak bread with mixture.
Topping: Combine baking mix, nuts and brown sugar; cut in butter. Sprinkle over bread mixture. Bake for 45 to 60 minutes or until knife inserted in center of the pudding comes out clean.
Makes 24 pieces.