Posts filed under 'Desserts'
Rice Pudding
2/3 cup uncooked regular rice
1 1/3 cups water
2 eggs
½ cup sugar
½ cup raisins
2 cups milk
½ teaspoon vanilla
¼ teaspoon salt
½ teaspoon cinnamon
Heat rice and water to boiling, stirring once or twice; reduce heat. Cover and simmer 14 minutes. (Do not lift cover or stir.) All water should be absorbed.
Heat oven to 325°F. Beat eggs in ungreased 1 ½ quart (or litre) casserole. Stir in sugar, raisins, milk, vanilla, salt, cinnamon and rice; Bake uncovered, stirring occasionally, 50 to 60 minutes. Refrigerate any remaining pudding.
Note: 2 cups cooked rice can replace the rice and water.
Add comment July 25, 2008
Rice Krispies Squares
¼ cup butter
5 cups miniature marshmallows or
40 regular marshmallows
5 to 6 cups Rice Krispies
M & M candy (optional)
Macintosh Toffee candy bar (optional)
Caramels (optional)
In large saucepan over low heat, melt butter. Add marshmallows and Macintosh Toffee or caramels if using; stir until melted and well blended. Remove from heat.
Add cereal, stirring until coated. Add M & Ms and stir carefully so as not to crush. Using lightly buttered spatula, press into buttered 13 x 9″ pan. Cool. Cut into squares. Yield: 24 squares
Microwave Directions:
In large microwaveable bowl, microwave butter at high 30-60 seconds or until melted. Add marshmallows and Macintosh or caramels if using, tossing to coat. Microwave at high 1-1 ½ minutes or until smooth when stirred, stirring after 45 seconds. Follow steps 2 and 3 above.
Add comment July 25, 2008
Raisin Cookies (Grandma Linford)
1 pkg. Raisins
3 tsp. soda
1 ½ cups sugar
¾ cup butter
3 eggs
4 ½ cups flour
1 ½ tsp. baking powder
½ tsp. salt
3 tsp. cinnamon
1 ½ tsp. cloves
1 ½ tsp. nutmeg
1 ½ cups nuts, chopped
In pan cover raisins with water 2 inches above top of raisins. Boil slowly until level with raisins or until 1 ½ cups liquid remain. Drain raisins. Add 3 tsp. soda to 1 ½ cups liquid. Cool.
Cream sugar and butter. Beat in eggs. Combine dry ingredients and mix into creamed mixture with reserved liquid. Mix in raisins and nuts. Drop by teaspoonful onto greased cookie sheets. Bake 10 minutes at 375º. Cool on wire rack. Keep well in plastic bag in fridge.
Add comment July 25, 2008
Raisin Tart Squares (Shauna)
3 cups flour
¼ cup brown sugar
1 cup butter, room temperature
4 eggs
2 tsp. Vanilla
1/8 tsp. Salt
3 cups brown sugar
½ cup butter, melted
2 Tbsp. Vinegar
2 cups raisins
Preheat oven to 350˚F. Grease 2-8 inch pans or 1-9 x 13 inch pan. Mix 1 ½ cups flour, brown sugar and butter. Press into pans. Bake 5 minutes.
Whisk eggs, vanilla and salt until foamy. Beat in sugar. Gradually beat in butter and vinegar. Stir in raisins. Pour over base. Bake immediately 30-35 minutes. Cool on rack. Filling will set and sink as it cools. Serve at room temperature. Store in fridge 4 days or freeze 6 months. Do not overcook.
Add comment July 25, 2008
Blueberry Snacking Cake
¾ cup sugar
2/3 cup butter
1 tsp. Vanilla
3 eggs
1 cup milk
2 ¾ cups flour
2 ½ tsp. Baking powder
½ tsp. Salt
2 cups blueberries
1 cup chopped nuts
Cream sugar and butter. Mix in vanilla and eggs. Combine dry ingredients. Add alternately with milk. Beat 2 minutes. Fold in blueberries and nuts. Pour into greased 9 x 13″ pan. Bake at 350º F for 45 minutes or until toothpick comes out clean. Cool in pan on rack.
Add comment July 25, 2008
Puffed Wheat Squares (Kay Bennion)
2/3 cup butter
1 cup corn syrup
2 cups brown sugar
¼ cup cocoa
1 tsp. Vanilla
11 cups puffed wheat
Combine butter, corn syrup, brown sugar and cocoa. Bring to boil stirring constantly. Boil 1½ minutes. Add vanilla. Then add puffed wheat. Press into greased 9 x 13″ pan. Cool and cut into squares.
Add comment July 25, 2008
Banana Cake
2/3 cup butter, softened
1 cup brown sugar
2 eggs
1 tsp. vanilla
2 cups sifted cake flour
2 tsp. baking powder
1 tsp. soda
½ tsp. salt
½ cup sour milk*
1 ¼ cups mashed very ripe bananas
Jam
Cream Cheese frosting
1 ½ cups finely chopped pecans
or
Cream Cheese frosting
1 ½ bananas
*To sour milk, place 1 Tbsp. vinegar in a measuring cup. Add fresh milk to the 2/3 cup level.
Grease bottom and sides of two round cake pans (8″). Line bottoms with circles of greased waxed paper. In large mixing bowl, beat butter, sugar, eggs and vanilla together until very light and fluffy at high speed.
Sift dry ingredients together. Stir sour milk into bananas and mix until smooth. Add dry ingredients to butter mixture, alternately with the sourmilk-bananas at high speed.
Spoon and spread in pans and bake at 350°F for 25-35 minutes or until centers are set. Cool five minutes then run knife around edges and invert. When cooled, sandwich with a thin layer of jam and frost with cream cheese frosting. Cover sides with finely chopped pecans, pressing firmly to the sides. Or fill with cream cheese frosting and a layer of banana slices.
Bundt Banana Cake:
Replace ½ cup flour with 1 cup oats. Add 1 cup chopped nuts. Bake at 350°F 35-45 minutes. Glaze.
Add comment July 25, 2008
Popcorn Balls
½ cup butter
1 can sweetened condensed milk (1 1/3 cups)
1 tsp. vanilla
2 cups brown sugar
1 cup corn syrup
40 cups popped corn
In a saucepan combine butter, sugar and corn syrup. Stir well and bring to a boil over medium heat. Stir in condensed milk and simmer, stirring constantly until mixture comes to a soft ball stage (234º – 238º). Stir in vanilla, pour over popped corn and stir to coat. Butter hands lightly and shape popcorn into balls. Makes 30 large popcorn balls. If desired add nuts, small jujubes, etc.
Add comment July 25, 2008
Polynesian Cookies
3 cups flour
½ tsp. salt
1 tsp. soda
1 tsp. cinnamon
1 cup butter
1 cup sugar
½ cup brown sugar
2 eggs
2 Tbsp. water
1 tsp vanilla
1 (8 ½ oz.) can crushed pineapple, drained
½ cup chopped nuts
Combine dry ingredients in a small bowl. In a large bowl, cream butter and sugar. Blend in eggs, vanilla and water. Add dry ingredients and mix. Stir in pineapple and nuts. Drop by teaspoonfuls onto greased baking sheet. Bake at 350°F for 10-15 minutes.
Add comment July 25, 2008
