Rice Pudding.

Made instant rice pudding for the first time tonight. I followed the recipe on the back of my instant rice box. Its really good! Here is the recipe. I have 6 children so I doubled it.

Ingredients
1 c instant rice
2 1/2 cups milk
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg
1/2 c sugar
1/4 c raisins (I omitted because I didn't have any)
2 eggs, slightly beaten
1/2 tsp vanilla

Cooking Directions

In saucepan, combine rice, 2 cups of milk, salt, cinnamon, nutmeg, sugar, and raisins. Bring to a rolling boil, stirring constantly. Reduce heat; boil slowly 10 minutes, stirring occasionaly. Mix eggs with remaining 1/2 c milk. Slowly add to hot mixture, stirring vigorously with a fork. (I used a whisk) Cook over medium heat until thickened. Add vanilla. Let cool 10 minutes.

I messed up and added all my milk at once. So when it was time to add my eggs, I beat them into some more milk and added some corn starch so it would still thicken and not be runny. Make sure you don't add all your milk at the beginning like I did. So good! That was super easy and the kids are going to love it.

SWEETS!!

http://morganmoore.typepad.com/one_more_moore/2008/08/makin-stuff.html (Peanut Butter Bars!!)

 http://www.food.com/recipe/best-ever-banana-cake-with-cream-cheese-frosting-67256  (Banana Cake with Cream Cheese Frosting!)


 http://www.beantownbaker.com/2011/06/my-favorite-brownies.html  (Brownies)


http://www.food.com/recipe/old-fashioned-banana-pudding-32625 (Banana Pudding)


Super Moist Banana Bread

What you need:

1/2 cup virgin coconut oil; you can use butter
1 cup yogurt cheese, or cream cheese ( I used sour cream)
1 cup brown sugar
1 egg
2 bananas, medium sized one
1 1/2 cups flour
1 t soda
1 t baking powder
pinch of salt
What you need to do:

Heat oven to 350. Line a loaf pan, with parchment paper. Sift the dry ingredients together in a large mixing bowl; set aside. In a mixing bowl, beat the coconut oil or butter on medium speed, until soft; about 7 minutes. Add the yogurt cheese, and continue beating on medium speed, for 3 minutes. Add the sugar, and beat on medium speed, until fluffy; 5 minutes. Add the egg and bananas, mix until combined. Add the dry ingredients, mix on medium speed, until combined; about 3 minutes. Pour into the loaf pan. Bake for 45 – 55 minutes. Each oven is different, start checking at 45 minutes. You want the bread to be golden brown, and a knive will come out clean, when you slide stick it into the middle of the loaf. Serve. Eat.


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Chocolate Cake

‎2 cups sugar
1 3/4 cup all purpose flour
3/4 cup cocoa (the better the cocoa the better the cake)
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla
1 cup boiling water

sift together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil, and vanilla. Beat on medium speed for about 2 mins. Stir in the boiling water. The batter will be very thin but it's right. Pour into 2 9 inch greased and floured pans. Bake 30-35 minutes until done in the center @ 350 degrees.

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Christmas Crack

4 oz saltines
1 C butter
1 C Dark brown sugar (there's the key)
4 oz saltines
2 C Semisweet chocolate morsels
3/4 C chopped pecans

Preheat oven to 400°. Spread saltines in even layer on a baking sheet.

In saucepan- combine first two ingredients. Very slowly, heat until mix reaches 270°-275° (about 30 minutes). Cook slow- harder caramelization like candy.

Immediately pour over saltines. Bake at 400° for 5 minutes. Remove from oven and sprinkle with chocolate morsels. Spread and then allow to completely cook before cracking.

Banana Pudding

The pudding is 3/4 C. sugar, 1/3 c. flour (or 3 T. cornstarch), a pinch of salt. Stir together and add 2 c. milk. Cook over med. heat until mixture begins to thicken. Then temper 3 slightly beaten egg yolks and add to the first mixture. Cook for about 2 minutes more 'til very thick. Remove from heat and add 2 T. butter and 1 tsp. vanilla. In a greased casserole, place a layer of vanilla wafers, a layer of sliced bananas, and about a third of the pudding. Repeat layers 2 more times.

Erin Maries's Easy Chocolate Pudding

Easy Chocolate Pudding

Recipe by Erika Bruce, Cook's Country magazine, Feb/Mar 2011 issue, pg. 17 (I don't want to be sued!)

1/4 cup packed light brown sugar

3 tablespoons Dutch-processed cocoa powder

3 tablespoons cornstarch

1/4 teaspoon salt

2 3/4 cups whole milk

1/4 cup heavy cream

1 cup milk chocolate chips (they recommend Hershey's milk chocolate chips - that's what I used)

1/2 teaspoon vanilla extract

1. Combine brown sugar, cocoa, cornstarch, and salt in large saucepan.  Whisk milk and cream into sugar mixture until smooth.  Add chocolate chips and bring to simmer, whisking occassionally, over medium heat.  reduce heat to medium-low and cook, whisking constantly, until thickened and large bubbles appear at surface, 2 to 3 minutes.  Off heat, stir in vanilla.

2. Transfer pudding to large bowl and plce plastic wrap directly on surface of pudding.  Refrigerate until competely cool, at least 4 hours.  (Pudding can be refrigerated in airtight container for 3 days).  Serve.

Chill Faster, Eat Sooner

To some pudding lovers (especially little oens), waiting 4 hours to eat pudding seems like a lifetime.  To speed the chilling, transfer the pudding to a 13 by 9-inch baking dish in step 2 and place plastic wrap directly on its surface.  Place in freezer until completely cool, at least 45 minutes to 1 hour.

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Variations

Mocha Pudding

Prepare chocolate pudding, adding 2 tablespoons instant espresso powder to saucepan with brown sugar in step 1.

Chocolate-Almond Pudding

Prepare chocolate pudding, replacing vanilla with 1/2 teaspoon almond extract.  To serve, sprinkle with 1/2 cup toasted sliced almonds.  (Toast the sliced almonds in a skillet over medium heat, stirring often, until lightly browned, about 5 minutes.)

EMH notes: My pudding didn't quite ever come to a real simmer or have big bubbles like they say to look for, but I think it's a function of me not having a gas stove.  The non-constant heat of the electric burner meant that it would bubble like it wanted to simmer, but then stop when the heat turned off.  But it was thickening so I actually turned the heat up to just over medium and whisked like a crazy person till I thought it felt thick enough, but not so thick that I'd wrecked it.  If your whisk is leaving streaks and it's noticably harder to whisk through, it's probably thick enough.

I did the quick chill freezing and checked it at about 30 minutes - didn't want it to freeze through!  And it was so good when the edges were cool but the insides were still warm.  Ahhhhh.  I stuck it in the fridge at that point and it set up nicely.

Eli said it tastes like cold hot chocolate.  It is really good.  No harder to make than the Jello packets really once you have the stuff combined, and not that much more expensive.

Charlie's Old Fashioned Rice Pudding

2 cups cooked long grain rice

2 cups mil

3 tablespoon plus 1 teaspoon sugar

1/8 teaspoon salt

1 teaspoon vanilla extract

In a saucepan, combine rice, milk, sugar and salt.  Cook, uncovered, over medium heat for 20 minutes or until thickened; stir often.  Remove from heat; stir in vanilla.  Spoon into serving dishes.  Serve warm; top with whipped cream if desired.

**For toffee rice pudding: Combine 3 tablespoons EACH English toffee bits, miniature semisweet chocolate chips and toasted flaked coconut.  Place half of the rice pudding in 4 individual dessert dishes and top with half the toffee mixture.  Repeat layers.**

Charlie's Baked Rice Pudding

3 eggs slightly beaten

1 1/2 Cups milk

1/3 cup sugar

1 teaspoon vanilla

1/4 teaspoon salt

1 cup cooked rice

1/2 cup raisins, dried cranberries, dried cherries, or mixed dried fruit (optional)

Ground nutmeg or cinnamon (optional)

Preheat oven to 325*.  In a medium bowl stir eggs, milk, sugar, vanilla, and salt with a wire whisk until combined but not foamy.  Stir in cooked rice and if desired, raisins.  Pour rice mixture into a 1 1/2 quart casserole.  Place casserole in a 2 quart square baking dish on an oven rack.  Pour boiling water into the baking dish until water comes halfway up the sides of the casserole. 

Bake, uncovered, for 30 minutes; stir.  If desired, sprinkle with nutmeg or cinnamon.  Bake for 20-25 minutes or until a knife inserted near the center comes out clean.  Remove casserole from baking dish and let baked pudding cool slightly in casserole on a wire rack.  Serve warm or cold. 

Charlie's Vanilla Pudding

3/4 cups sugar

3 tablespoons cornstarch

3 cups whole milk or 2% milk

4 egg yolks, beaten

1 tablespoon butter or margarine

1 1/2 teaspoons vanilla

In a saucepan combine sugar and cornstarch.  Stir in milk.  Cook and stir over medium heat until thickened and bubbly.  Cook and stir for 2 minutes more.  Remove from heat.  Gradually stir 1 cup of the milk mixture into egg yolks.

add egg mixture to milk mixture in saucepan.  Bring to a gentle boil; reduce heat.  Cook and stir for 2 minutes.  Remove from heat.  Stir in butter and vanilla.  Pour pudding into a bowl.  Cover surface with plastic wrap.  Serve warm or cold.  (Do not stir while chilling)

**For Chocolate Pudding: Prepare as above, except add 1/3 cup unsweetened cocoa powder along with the sugar.  Decrease cornstarch to 2 tablespoons and milk to 2 2/3 cups.**