Seeking out and Surrendering to God's Wisdom can be a Spiritually Authentic Way of Being; the Fruits of Such Nourish your Spirit, Soul and Body. As in Heaven so on Earth
I found this to be yummilicious ... This was a Gift (in more ways than one!) as I normally cook from scratch; am delighted to have tasted this recipe. I plan to use it as part of my ingredients when I make Homemade Breakfast Bars at a later date ... will add some OJ and carrot juice as part of my wet ingredients when I do. Part of my joy of cooking is to be creative.... Have Dehydrated some grated Carrots and froze some Ginger in cubes previously. On another occasion I will freeze the Ginger in OJ or Carrot Juice.
If you have not already done so, you may want to try growing both Carrots and Ginger in your garden this season. Most Ginger from the Grocer will take root, pick ones with the nobs starting to grow.
Below are two is Excerpts from it. I think it's a Link well worth Mentioning. Enjoy!
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Received this in the mail years ago ... a Company was attempting to get me to join their Recipe Club. Those who are interested in making and filling a non traditional Easter Basket this year may find these Scanned Recipes Ideas a good starting point .... and a fun Family Project over the Spring Break. Wonder how other Cookie Cutters would work? Might come up with some interesting designs. If anyone makes these, send me your photos and I will show them.
Click Photo to Enlarge
Enjoy!
Enough Recipes for now... Will be starting another Topic in next Blog.
Pour Chocolate Chips into a 2 Cup Glass Measuring Cup and microwave 2 to 4 minutes, until barely melted, being careful not to over cook. OR melt on top of a double boiler. Stir to make sure chips are completed melted.
Pour 2 inch puddles of Chocolate unto wax paper, spreading it out to about 1/4 inch thickness. Using your favorite flavors, while still hot, sprinkle about 15 tiny beans on each, pressing beans lightly into the Chocolate. Allow to cool completely. Makes about 8 Pieces.
I have not tried this yet... but am considering pouring a thin layer of Chocolate inside of Easter Shaped Cookie Cutters and leaving them until they harden. If this works, will try it within other Cookie Cutters... using melted Chocolate Bars which I will premix with cracked Nuts, Peppermint or other delectable Candies; and simply pour the entire mixture into the cookie cutters to harden, may leave them in the Cookie Cutter and give them away as Gifts. OR I am also considering pouring the entire mixture onto a wax paper lined rimmed Cookie Sheet or Jelly Roll Pan, and then using a heated Metal Cookie Cutter to cut out the shapes .... naturally all scraps and broken pieces can be eaten as well.
~~ The Resource Links added here are predominately for the benefit of those who are new or adventurous cooks ... some of these items can be found in your local Grocer, Discount or WalMart type of store for those who want to be frugal. ~~
When I think of sweet Comfort Food, I think of our Mom's Peanut Butter Fudge. If your looking for something especially yummy to add to a Non Traditional Easter Basket, you may want to consider this easy Recipe:
Virginia's Peanut Butter Fudge*
2 Cups of Sugar
1 16 Ounce Bag Large Marshmallows
2/3 Cup Evaporated Milk
1/4 Cup of Butter
1 Tsp Vanilla
1/4 Tsp Salt
1 Cup Peanut Butter (Or* 6 Ounces bag of Chocolate Chips)
Combine sugar, milk and butter in sauce pan and simmer until melted. Cover top, bring to a boil over medium heat, stirring occasionally, for 5 minutes. Add the rest of the ingredients minus the Vanilla. Cook until melted, then add Vanilla. Pour mixture into greased small square dish. Refrigerate until firm. This Peanut Butter Fudge melts in our mouth.
~~ The Resource Links added here are predominately for the benefit of those who are new or adventurous cooks ... some of these items can be found in your local Grocer, Discount or WalMart type of store for those who want to be frugal. ~~
Those interested in filling Easter Baskets with Homemade Items may want to consider this tasty Recipe. Children will enjoy helping you make these Chocolate Covered Pretzels any time of the year, This is also a good way to use up left over sprinkles from Christmas Baking.
*OR if you prefer you can use the Chocolate Bar of your choice adding in your own crushed and ground Hazelnuts or the nut of your choice. Can be made without nuts, with sprinkles or other candies substituted. Melted peanut butter, caramel or marshmallow cream can be drizzled over them for those who are adventurous. A half of a cup of Crunchy Peanut Butter can be added for every 3 Bars of plain Chocolate.
Melt Chocolate Bars in double boiler or with a homemade double boiler or a heavy botton pot with a diffuser stirring frequently. If using a diffuser, after the chocolate is melted, you must keep it melted by placing the sauce pot in hot water. Do not allow hot water to overflow into the pot!
Usingappetizer tongs, dip pretzels into melted chocolate then place on wax paper to dry. Sprinkle with additional nuts or fun topping of choice if desired. If in a hurry, place wax paper on a platter and place in freezer or refrigerator.
This makes a great Gift Idea for any time of the year. I especially enjoy making them to give to our Neighbors during the Christmas and New Year Holiday Season.
~~ The Resource Links added here are predominately for the benefit of those who are new or adventurous cooks ... some of these items can be found in your local Grocer, Discount or WalMart type of store for those who want to be frugal. ~~
Below is a Recipe for Heather who just had her first baby ... "Brodie". It's a Boy! Congratulations Sweetie... you sure have grown up since we first met at Listening Heart Farm Bed and Breakfast.
Heather has requested aToffee Syrup Cookie Recipe made with left over crackers she tasted when she was a Guest at Listening Heart Farm Bed and Breakfast. Children and Adults both like this unique Recipe. This Recipe was originally served to me by Toby, the wife of Michael... The Pastor of Lion of Judah Messianic Church, back in the 1980's.
Toby's Toffee Crunch Cookies
Enough Saltines Cracker to fill a Foil Lined Cookie Sheet *about 40
1 Cup Sugar (white or brown)
1/4 Cup Water
2 Sticks Butter (use one stick for cruncher cookies)
Small Bag Chocolate Chips
Preheat Oven To 425 degrees. Lay out the Crackers on a Foil Lined Cookie Sheet, back to back. The Cookie Sheet will need to have a rim. A Jelly Roll Pan will work too. Bring Sugar, Water and Butter to a boil and stirring continually, boil about 5 minutes. Slowly pour hot syrup mixture over Crackers which are laid out on the Foil lined Cookie Sheet, covering them evenly. Bake 5 Minutes. Remove from Oven ... immediately sprinkle Chocolate Chips on top, smearing them over the Cookies as they melt with a Spatula or the back of a spoon. Refrigerate or freeze till hard, about 15 minutes. When cold, break them into pieces like Peanut Brittle. If the Chocolate does not melt all of the way, you can put the tray back in Oven for a minute or so to help in this process.
Options, sprinkle crushed nuts over melted chocolate, I prefer Hazelnuts. You can vary the Recipe by using the left over Crackers of your choice; Graham Crackers will make this cookie even sweeter. Personally I find it sweet enough without the Graham Cracker ... but would suggest if you use Graham Crackers, that you try making them similar to Smores by drizzling melted Marshmallow Creme on top. This is also a good way to use up Stale Crackers as once they are baked, the heat and moisture freshens them.
~~ The Resource Links added here are predominately for the benefit of those who are new or adventurous cooks ... some of these items can be found in your local Grocer, Discount or WalMart type of store for those who want to be frugal. ~~
Next: Recipes for those looking to fill non traditional Easter Baskets.
After reading my 'Mississippi Mud' Recipe, a long time friend Brenda asked for one of My Favorite 'No Bake Cookie' Recipe. Can't remember where this Recipe came from:
No Bake Fudge Cookies
1 stick Butter
1/2 Cup Peanut Butter
2 1/2 Cup Sugar
1/2 Cup Cocoa
1 Cup Milk
1 Tsp Vanilla
2 1/2 Cups Oatmeal
2/3 Cups Coconut
Melt together the first two ingredients before stirring in sugar and cocoa. Mix them in well before adding Milk. Simmer over low heat for about 10 minutes... until the mixture comes to a hard ball stage. Add Vanilla after this and mix well.
Dump Oatmeal and Coconut on top of mixture and stir in well... simmering about 2 more minutes. Do not allow to scorch.
Dollip onto a cookie sheet the sizes you desire. *bite size or cookie size. Allow them to harden before storing in a sealed container. Do not allow to cool in pan... will harden quickly.
When I was an Inn Keeper and Chef at Listening Heart Farm Bed and Breakfast... and Guests asked me to bake them something special; 'Death by Chocolate' was usually in their descriptions of what they wanted. Below is a Recipe given to me by my long time friend Randue back in the 1980's that always fit the bill. I am posting it at the request of a newer friend, Gordon. He says when he's depressed he uses Chocolate as a pick me up ... Gordon is battling with Prostate Cancer... and wants to thank anyone in advance who would say a prayer in his behalf. If you would include Urba, Walter, Barb, Sherry and Laurie ... all those in such a battle, I know they are hoping to be cancer survivors too! Father we ask and thank You for the gift of a Miracle according to Your Will and Timing.
Randues' Mississippi Mud Cake Recipe
1 Box Pillsbury Plus Devils Food Cake
8 Ounce Cream Cheese
1 Cup Sugar
1 Egg
1 Tsp Vanilla
12 Ounce Bag Chocolate Chips
Mix Cake according to directions on box. Blend the rest of the ingredients together. Fold in Cream Cheese Mixture. Bake 30-40 Minutes til top firm. Cool on a cooling rack before Frosting.
Randues' Mississippi Mud Frosting
2 Packages Dream Whip
1 1/2 Cup Milk
1 Pack Fudge Instant Pudding
Mix together well.
Option: 1 cup of chopped Walnuts can be added to cake or frosting or both.
ADDED TREAT: Here is an excerpt of a Blog with another Mississippi Mud Cake Recipe, that one is made from Scratch, just discovered it while looking for an Image to post. If anyone tries it or has other's to recommend, do leave a comment.
I discovered that today is the anniversary in 1832 of the source of the Mississippi River, for which we must all be very grateful, as otherwise we might not have Mississippi Mud Cake. Thank you Mr. Henry Rowe Schoolcraft.
Recipes are never actually invented, they evolve over time. The Mud Cake is a fairly new species which seems to have sprung off the American parental tree in the early 1970’s, along with its cousin, The Mud Pie. Its ancestors are the Brownie (a mud cake is a more sensible sized brownie, that is all) and Fudge, but there must be a few rogue genes in there too, as the early 1970’s recipes for Mud Cake also contain marshmallow.
This particular type of Mud Cake either never migrated to region Australia, or when it did, the marshmallow was removed, for all of the Aussie Mud Cakes I have met are entirely marshmallow-free (which makes them purer and better, to my mind, but you may disagree.
Every family has its black sheep, and at some time after the birth of the Mud Cake there sprang up something called Dirt Cake. I have never come across a live specimen, but in the interests of culinary history, sought out a recipe for you. It has an ingredient called ‘chocolate pudding mix’ in it, as well as broken up commercial biscuits (Oreos, which I believe are quite revered in their homeland), and I confess I could go no further. I am not sure what ‘chocolate pudding mix’ is, but I am pretty sure I wouldn’t like it, and I am very sure it has no place in a cake. Call me a purist. Call me a snob. Just don’t call me to the table and make me eat chocolate pudding made from a mix.
I would, however, be more than willing to sample this recipe....."
For the Recipe please check out this link worth mentioningThe Old Foodie
Enjoy ... Happy Baking!
UPDATE: Since creating this Blog I have been asked to post my Favorite No Bake Cookie Recipe by a Friend who tasted it while visiting our home. Plan to do so in about 3-4 blogs from now... as to do so sooner will interrupt the flow of its spiritual continuity. Thanks for your patience my Friend......
My good Friend Sherry gave this Recipe to us... with a cup of Sour Cream as a thank you gift. The Sour Cream is the 'secret' ingredient which makes it extra moist. It's her Mother Marion's Recipe.
Thanks again Sherry.
I not only made it as a Loaf, but I also added Chocolate Chips and a little extra Banana and made this Recipe into Muffins. If you decide to use extra Banana, nuts and Chocolate Chips in your Banana Bread, you will need to use two small Loaf Pans or one extra large Loaf Pan or it will over flow when it Bakes.
Banana Bread or Muffins
1/2 cup Butter
1 1/4 cup Sugar
1 1/2 tsp Vanilla
1 cup Sour Cream
1 cup mashed ripe Bananas
2 Eggs
2 cups Flour
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1/2 c chopped Nuts or more to taste (optional)
small bag Chocolate Chips or more to taste (optional)
Cream together Butter and Sugar in a large Mixing Bowl, add Eggs and beat well.
Mix in Vanilla and Bananas.
*Sift together Flour, Baking Powder, Baking Soda and Salt.
Add Dry Ingredients a little at a time, alternating it with the Sour Cream, mix till blended well.
Fold in Nuts and/or Chocolate Chips
Pour into greased Loaf Pan, Bake 350 degrees for one hour or until tooth pick comes out clean.
OR... fill greased Muffin Tins 3/4 full (if using paper Baking Cups there is no need to grease Muffin Tins).
Makes 2 dozen.
Bake 350 degrees 12-15 minutes or until tooth pick comes out dry.
*If you do not have a Flour Sifter, you can substitute a Wire Mesh Strainer... shake it over the mixing Bowl and press any left over crumbles with the back of a spoon. Sifting first causes flour recipes to be of a lighter texture and taste, but it is not necessary.
TIP: Ripe Banana's can be frozen in their skin or peeled first and placed in a baggie. When they defrost they will be mushy, perfect for use in baking, puddings and smoothies.
~~ The Resource Links added here are predominately for the benefit of those who are new or adventurous cooks ... some of these items can be found in your local Grocer, Discount or WalMart type of store for those who want to be frugal. ~~
"Do you hear the Echo of that Train? When the clouds become low like a ceiling in the sky and you can hear your Echo or the Echo of the Train, snow is not far behind", is what my Grandmother use to say. Am looking forward to saying the same to my Grandchildren ... and playing 'Echo' with them and others, before and after the Snow falls.
I love snow, it brings back fond memories... and can be made into an fun adventure if one has the mindset for it; "Camping out Indoors." for one. If it gets too cold in the House due to power outages, seek to solve the problem and bring out the child in everyone by suggesting everyone helps you push back the Furniture so you all can put up a Tent. If they are not interested in this... ask them for a better idea. If you don't have access to a Tent, make one out of things around the house.... be ingenious.
As I look outside and appreciate the Beauty of our little corner of Paradise covered with snow my mind begins to think about all of the great fun to be had. Seeing Animal Tracks in the
Snow reminds me of how my children did not have the advantages of growing up in the Country. Such really makes me look forward to the times when they can, through our experiences together with their Children whenever they visit here with us. When they are old enough and I can introduce them to Nature from my perspective I want to show my Grandchildren details like Animal Tracks. One of the games I look forward to playing with them is... 'Lets see who can find and identify the most animal Tracks.' and when we have exhausted our search, I hope to hold their interest by making Tracks with them... preferably in the Snow, but carving a track in a Potato to make a stamp out of them may be an creative alternative over a cup of warm Hot Chocolate.
Preparing for the coming Snow Storms reminds me of how my children did not have the advantages of growing up in the Country. Such really makes me look forward to the times when they can, through our experiences together with their Children whenever they visit here with us. When they are old enough and I can introduce them to Nature from my perspective I want to show my Grandchildren details like Animal Tracks. One of the games I look forward to playing with them is... 'Lets see who can find and identify the most animal Tracks.' and when we have exhausted our search, I hope to hold their interest by making Tracks with them... preferably in the Snow. Here's a resource and a Quick Game: Animal Tracks Quiz for Beginners for those interested in doing the same someday.
I am surprised when I hear of people being bored on Snow Days. There are lots of ways to play in the Snow if one is dressed for the Weather ... using things like Plastic Bats for Baseball, Old Golf Clubs or Croquet Mallets used to see who can roll the largest Snow Ball, Plastic Bowling Pins to be knocked over with a Snow Ball, playing with an old pair of Snow Shoes, old Skis and Ski Poles, playing games like Tug of War, Toss the Hat on the Snowman, a Scavenger Hunt of Finding things sticking up out of the snow and the like.
One of the many things I enjoy about Snow is Snow Recipes. Here are two... if anyone has anymore, I'd be interested in reading them, feel free to post them as a Comment for our Readers too:
Snow Ice Cream:
1 gallon of snow
1 cup white sugar
1 tablespoon vanilla extract
2 cups milk
When it starts to snow, place a large, clean container (you can use an insert from a Ice Cream Maker too), outside to collect the flakes. When full, stir in sugar and vanilla to taste, then stir in just enough milk of choice (to include evaporated milk) for the desired consistency. Serve at once.
Snow Cones: add Snow Cone Flavoring to freshly collected Snow, which you have put into paper Snow Cones... or make your own Snow Cones
Hugh brings River Cottage to the City.
Segment 1 of 5 - the start.
From "River Cottage Spring" Series 1 broadcast June 2008 on Channel 4 (UK).
Hubby came across this Green, eco friendly YouTube Video Series about being connected to the land whether your in the country or city... about a Community of several Families growing their own food and live stock on a small plot of land via a UK Project last evening ... thought it might be timely having just posted regarding the Movie 'Our Daily Bread". It seems to fit in... and some of you might find this Video Venture interesting and informative as well as inspiring ... especially if your seeking to live off the Grid as much as possible.
By the way... in some parts of the world, this is the perfect time of the year to start your food seeds indoors. Typically that would be cool weather plants like Broccoli, Cauliflower, Brussel Sprouts and plants that take a while to grow before producing fruit, such as Peppers, Tomatoes and Melons. You don't have to have a Green House for starting your own plants from seeds. A warm sunny window or two will work too, Whether your interested in having a few plants on your Patio or if you want to avoid the cost of buying prestarted Veggies Plants for a larger growing area, getting a early start on the home front is usually economical in the long run. More on this topic and other Frugal Gardening Tips coming soon.
Here is a link my daughter sent me of a 91 year old woman who went through the Great Depression. Some of you might find it interesting. Great Depression Cooking, Episode one: http://www.youtube.com/watch?v=DuMkW35BwK8
If you know of other Links regarding the Great Depression, please feel free to add them below.
Enough Recipes for now.... let's move on to a Fresh Topic.
As promised... here are some Recipes for Homemade Hot Chocolate Mixes and a Russian Tea Mixture also known as Spiced Tea.
Homemade Hot Chocolate Mix #1
3 cups Nonfat Dry Milk
3/4 cup granulated sugar
1/2 cup Baking Cocoa
1/8 teaspoon salt
Mix all ingredients together thoroughly, preferably in a Blender or Food Processor and store in air tight container.
To serve, put 2 to 3 Teaspoons of mix in a mug, fill with boiling water and stir
Instant Hot Chocolate Mix #2
1 1/2 cups white sugar
1 cup powdered non-dairy creamer
1 cup dry milk powder
3/4 cup unsweetened cocoa powder
Mix all ingredients together thoroughly, preferably in a Blender or Food Processor and store in air tight container.
To serve, put 2 to 3 Teaspoons of mix in a mug, fill with boiling water and stir.
Russian Tea/Spiced Tea:
2 Cups Orange Tang
1 Cup Plain Instant Tea (can use decaf)
1 1/2 Cups of Sugar
1 Small Package Wyler's Lemonade Mix (or Mix of your choice)
1 Teaspoon Ground Cloves
1 Teaspoon Cinnamon
Mix all ingredients together thoroughly, preferably in a Blender or Food Processor and store in air tight container. To serve, put 2 to 3 Teaspoons of mix in a mug, fill with boiling water and stir ... or if using Microwave, stir 2 to 3 Teaspoons into a cup of boiling water.
Pudding for me and many I know of has always been one of several Comfort Foods. It is something I enjoy making as a special treat for my hubby who especially loves Pudding ... Dark Chocolate with Whipped Cream in particular.
Since teaching myself how to cook, I have always loved cooking because not only is it a creative process... but the act of preparing food for those I care about is one of the ways I express my love. If you like to do so too ... perhaps you'd consider some of these Recipes as Gift Ideas for someone in need of Comfort Food.
Now that I am 60 and more Health Conscious regarding what I cook and serve, I don't prepare such Rich and Decadent Desserts such as the ones below as often as I would like to ... which makes them taste even better when I do.
If you've never made Pudding outside of the box... you might want to begin with some of these... and have a young person or two join in with the cooking process. After tasting what you make together, not only will you have created a delightful memory, but they will thank you I am sure:
6 Ounces Bittersweet Chocolate, Finely Chopped or Coarsely Grated, plus more for Garnish
1 Teaspoon pure Vanilla Extract
2 Tablespoons Cold Salted Butter, Cut into Small Pieces
Pudding: In a medium saucepan, whisk together the sugar, cornstarch, dark cocoa power and salt. Combine the heavy cream and milk in a large measuring cup. Whisk 1 cup of the liquid mixture into the dry ingredients to combine. Add the remaining liquid and place the saucepan over medium heat with diffuser to keep from scorching if necessary. Cook, whisking constantly until the mixture comes to a boil and thickens, about 4-5 minutes. Add chopped chocolate and cook, whisking until chocolate is melted. Remove from the heat and whisk in the vanilla and butter.Cover and refrigerate until set, at least 2 hours.
Cloud: Whip together until thick, (but no too thick) one to two Large Containers of Heavy Whipping Cream, 1/2 - 3/4 Cup Sugar, 1 teaspoon Vanilla Extract and spread it onto the bottom of a Clear Glass Bowl, pour cooled pudding on top, leaving an edge of the whipped cream showing around the sides. Put a Large Dollop of Whipped Cream in the Center. Lightly dust the grated chocolate over the whipped cream to garnish. Keep the Grated Chocolate cool and use a small screen strainer to dust if you prefer. To make it even fancier... pipe the Whipped cream edges.
Don't be afraid to use your imagination and expand on these creations with your own taste buds... for example it's OK to add a little more or less sugar or chocolate to taste too.
Old Fashion Chocolate (or Chocolate Malt) Pudding with or without Cake and Ice Cream
1 1/2 Cups Granulated Sugar
3 Squares (3 ounces) unsweetened chocolate grated or finely chopped OR 1/2 cup cocoa
3 tablespoons corn starch
1/2 teaspoon salt
3 cups milk
3 egg yolks, slightly beaten
1 tablespoon butter
1 1/2 teaspoons vanilla
If you are using cocoa… start by whisking the (White Chocolate Cocoa) cocoa, sugar, corn starch, salt, and milk in a large saucepan. Whisk and keep stirring and until dissolved. Stirring constantly, cook over medium heat with diffuser to prevent scorching if necessary, until the mixture starts to thicken and boil. Boil one minute. Remove the saucepan from the heat. Remove about half of the milk mixture to cool a little. Whisk three eggs then gradually add the milk mixture to the eggs one tablespoon at a time, stirring while doing so. When this is complete slowly pour all of the egg mixture back into the saucepan with the rest of the hot liquid. Stir both together thoroughly. Put the saucepan back on the heat. While stirring constantly bring the mixture to a slow boil, then boil mixture for one more minute. Remove the pan from the heat again and stir in the vanilla and the butter.
If you are using chocolate squares cook as above until: you remove the pan from the heat to stir in the vanilla and butter. At this time also add the grated chocolate squares. Stir until the butter and chocolate are melted and thoroughly mixed in ... if your concerned about it needing to cook a bit longer, go ahead and do so just for a minute or two... but do not add the Vanilla until it is off the burner, at it will evaporate if boiled and loose some of its' flavor... which is vital even for a Chocolate Recipe.
Option: Stir 4 Tablespoons of Malted Milk into 3 Cups of Chocolate milk and use this in place of the 3 Cups of White Milk above.
Pour into a bowl or individual dessert dishes, serve warm or cold, with or without whipped cream and a Cherry. Do not add whipped cream until cooled or it will melt. I prefer homemade whipped cream see Cloud Recipe above.
Fabulous hot over a piece of warm Chocolate Cake with Vanilla Ice Cream. Try cutting out the Center of the Cake adding the pudding into the hole, then top this with the Ice Cream then top the Ice Cream with the Cake which is crumbled/broken into bite size pieces and pour a little more Pudding on top of that. Add a dash of warmed Marshmallow Cream with a Cherry if you are daring. Chocolate Fudge Brownies will work too.
Simple Thick and Creamy Vanilla (or Coconut) Pudding
2/3 Cup Granulated Sugar
6 Tablespoons. Cornstarch
Pinch of Salt
5 Cups Whole milk
2 Tablespoons salted butter
1 Tablespoon Vanilla Extract
In a medium saucepan whisk together the Sugar, Cornstarch, and Salt then slowly whisk in Milk. Place over over medium heat with a diffuser to keep from scorching if necessary. Continually stir with a wooden spoon until the pudding thickens, about 20 minutes. Remove from heat and add Butter and Vanilla. Let cool a bit and eat warm or refrigerate until cold. Pudding will thicken as it cools. OR Pour into a bowl and cover with plastic wrap being sure the wrap touches the top surface of the pudding and seals it off from the air to prevent a "skin." from forming. My hubby loves the skin... and so do I so I usually pour this into individual dessert dishes, so we can have this as a snack later when we are not having company.
Option: Add sweetened Coconut to Taste... about 1/2 Cup
Rich Butterscotch Pudding
2 1/4 cups milk
1 cup heavy cream
6 tablespoons salted butter
1 1/4 cups light or dark brown sugar, packed
3 egg yolks
1/4 cup cornstarch
pinch of salt
1 teaspoons pure vanilla extract
In a large saucepan, combine the milk and cream, and bring to a simmer over medium heat. (To prevent scorching, I use a flame diffuser.) Immediately turn off the heat and set aside. In a large, heavy skillet, melt the butter over medium heat. Stir in the brown sugar, raise the heat to medium-high, and cook 5 to 7 minutes, stirring constantly, to caramelize the mixture. You will smell a caramel fragrance as the butter browns when the mixture is ready. Gradually whisk the butter/brown sugar mixture into the hot liquid. In a medium bowl whisk about 1/2 cup of the hot milk mixture into the egg yolks ... this will cool the mixture enough to whisk in the cornstarch and salt until dissolved. Whisk this mixture into the hot milk mixture in the saucepan. Whisking constantly, cook over medium-high heat until thick and just boiling. Turn off the heat and whisk in the vanilla extract. Eat warm when set or cool 2 hours in frig. When I am feeling particularly indulgent, once cooled I like to alternate this with whipped cream in clear parfait glasses.
1/2 thinly sliced Banana for garnish (or 1 thinly sliced Banana for garnish)
In a 2 quart or Larger Sauce Pan blend Corn Starch and Sugar. Add 1 Can of Evaporated Milk. Whisk together until dissolved. Place pan on medium heat (with diffuser if needed to avoid scorching) and bring to a gentle boil. During heating process stir to prevent sticking to bottom of pan and scorching. As mixture starts to thicken slowly add second 1/2 Can of Evaporated Milk and mix thoroughly and continue to heat. Mix the beaten eggs to the second half of the can of Evaporated Milk, mix thoroughly. When mixture in pan starts to thicken again, slowly stir in egg milk mixture. Stir the mashed bananas into the mixture. Continue heating until desired thickness is reached. Pour into a bowl to cool or over cut up cake, preferably Pound Cake ... or a Sheet Cake which has holes poked into it while it is still hot. Use the sliced bananas to garnish the top in a decorative manner. Don't forget Chocolate and Banana's go well together... so try Chocolate Cake if that would tickle your fancy. Let yourself explore the possibilities...
Moist and Creamy Rice Pudding: (Greek Style)
1-2 Quart Milk
1/2-1 Cup Rice
1/2-1 Cup Granulated Sugar
Pinch of Salt
1 Teaspoon Vanilla
1/2-1 Cup Evaporated Milk or Cream (depending upon the moisture content you desire)
Few Grinds of Fresh Nutmeg (or Cinnamon if you prefer) to taste.
Note: Nutmeg has a strong flavor so you don't need as much as you do if you prefer Cinnamon.
Preheat Oven to 325. In a large Mixing Bowl combine Milk, Rice, Salt and Vanilla. Pour into a
Buttered 9x12 or Larger Baking Dish. Bake half hour or until rice is soft and milk is absorbed. Whisk Nutmeg into Evaporated Milk and stir mixture into the Baked Rice Pudding stirring together until it reaches the consistency you desire... should be warm enough to eat, but if you prefer, bake it another 5 minutes or so... especially if you've added too much liquid. My Greek Grandfather use to make Rice Pudding like this for his Restaurant back in the 1950-60's and everyone loved it because it was so moist and creamy. Sometimes he added Raisins.
Most of the Recipes above can also be used as a Pie Filling.
~~ The Resource Links added here are predominately for the benefit of those who are new or adventurous cooks ... some of these items can be found in your local Grocer, Discount or WalMart type of store for those who want to be frugal. ~~
Posts
with Home Cooking, here is another suggestion:
*
or 
Chocolate works just as well
*or regular Jelly Beans for those on a Budget
and microwave 2 to 4 minutes, until barely melted, being careful not to over cook. OR melt on top of a double boiler. Stir to make sure chips are completed melted. 
, spreading it out to about 1/4 inch thickness. Using your favorite flavors, while still hot, sprinkle about 15 tiny beans on each, pressing beans lightly into the Chocolate. Allow to cool completely. Makes about 8 Pieces.
and leaving them until they harden. If this works, will try it within 
... using melted Chocolate Bars which I will premix with cracked Nuts, Peppermint or other delectable Candies; and simply pour the entire mixture into the cookie cutters to harden, may leave them in the Cookie Cutter and give them away as Gifts. OR I am also considering pouring the entire mixture onto a wax paper lined rimmed Cookie Sheet or 
, and then using a heated Metal Cookie Cutter to cut out the shapes .... naturally all scraps and broken pieces can be eaten as well.
, you may want to consider this easy Recipe:
. Refrigerate until firm. This Peanut Butter Fudge melts in our mouth.
* 
or with a 
stirring frequently. If using a diffuser, after the chocolate is melted, you must keep it melted by placing the sauce pot in hot water. Do not allow hot water to overflow into the pot!
, dip pretzels into melted chocolate then place on wax paper to dry. Sprinkle with additional nuts or fun topping of choice if desired. If in a hurry, place wax paper on a platter and place in freezer or refrigerator.
. A 
will work too. Bring Sugar, Water and Butter to a boil and stirring continually, boil about 5 minutes. Slowly pour hot syrup mixture over Crackers which are laid out on the Foil lined Cookie Sheet, covering them evenly. Bake 5 Minutes. Remove from Oven ... immediately sprinkle Chocolate Chips on top, smearing them over the Cookies as they melt with a 
or the back of a spoon. Refrigerate or freeze till hard, about 15 minutes. When cold, break them into pieces like 
. If the Chocolate does not melt all of the way, you can put the tray back in Oven for a minute or so to help in this process.
. You can vary the Recipe by using the left over Crackers of your choice; Graham Crackers will make this cookie even sweeter. Personally I find it sweet enough without the Graham Cracker ... but would suggest if you use Graham Crackers, that you try making them similar to Smores by drizzling melted Marshmallow Creme on top. This is also a good way to use up Stale Crackers as once they are baked, the heat and moisture freshens them.
… start by whisking the (
) cocoa, sugar, corn starch, salt, and milk in a large saucepan. Whisk and keep stirring and until dissolved. Stirring constantly, cook over medium heat with diffuser to prevent scorching if necessary, until the mixture starts to thicken and boil. Boil one minute. Remove the saucepan from the heat. Remove about half of the milk mixture to cool a little. Whisk three eggs then gradually add the milk mixture to the eggs one tablespoon at a time, stirring while doing so. When this is complete slowly pour all of the egg mixture back into the saucepan with the rest of the hot liquid. Stir both together thoroughly. Put the saucepan back on the heat. While stirring constantly bring the mixture to a slow boil, then boil mixture for one more minute. Remove the pan from the heat again and stir in the vanilla and the butter.
cook as above until: you remove the pan from the heat to stir in the vanilla and butter. At this time also add the grated chocolate squares. Stir until the butter and chocolate are melted and thoroughly mixed in ... if your concerned about it needing to cook a bit longer, go ahead and do so just for a minute or two... but do not add the Vanilla until it is off the burner, at it will evaporate if boiled and loose some of its' flavor... which is vital even for a Chocolate Recipe.
into 3 Cups of Chocolate milk and use this in place of the 3 Cups of White Milk above.