Cook the rice in the milk in a double boiler (this will make it a bit more creamy). If you don’t have a double boiler no worries, just don’t scorch the milk. Stir in 1/2 cup of the sugar and the Salt. Remove 1/2 cup of cooked milk and blend thoroughly into the egg yolks. Combine the blended yolks with the cooked rice. Add the butter, raisins, and vanilla and continue to cook for about 5 minutes. Beat the egg whites into soft peaks, gradually adding the remaining 1/2 cup of sugar. Fold the whites gently into the rice and dust the mixture with cinnamon. Serve warm or chilled.
Make syrup: Bring piloncio, spices to boil in 6 cups water. Simmer for 1/2 hour. (Note: Brown sugar may be used in place of piloncio - about 1 lb.)
Butter casserole dish. Place toasted bread slices, cheese chunks, raisins and peanuts in layers. Cover all ingredients with syrup. Press bread down so that it is covered completly with syrup. Cover and bake 1 hour at 375°F.
**Piloncio are hardened blocks of brown cane sugar; available in Mexican Specialty Stores and most Supermarkets.
**or 1/2 cup chopped pecans
Capirotada is a common Mexican bread pudding that is traditionally eaten during Lent. It is generally composed of toasted french bread soaked in mulled syrup, cheese, raisins, and peanuts. The syrup is generally made with water, piloncillo (Mexican brown sugar), cinnamon, nutmeg, coriander, star anise (or aniseed), cloves, and peppercorns. These are identical ingredients to those used during the 1640s in New Spain to make breads and cakes. The ingredients and recipes have been recorded by the Holy Office of the Inquisition and saved to this day in the archives.
Recipe courtesy of Dave Lieberman - Cooking Channel TV
¼ cup superfine sugar
¾ cup boiling wate
1 package unflavored gelatin (recommended: Knox)
1 (750 ml.) bottle cava, Spanish sparkling wine, regular or rose
1 package raspberries
Place sugar in a bowl cover with boiling water and whisk. Sprinkle gelatin over the solution, and whisk lightly to incorporate. Let gelatin mixture cool to room temperature.
Pour the gelatin mixture into a large pitcher. Pour out an 8 ounce glass of the cava and pour the rest of the cava, on an angle, into the pitcher to minimize foam. Stir gently with the whisk. Use the reserved 8 ounces of cava for another purpose.
Pour into 6 wine glasses and refrigerate immediately. Refrigerate until set, at least 2 hours. Garnish the glasses with a few raspberries.
Originally from FoodNetwork.com
Chautauqua Hills Trifle
Recipe contributed by Toni Layton, of Temecula, California; from Chautauqua Hills Jams & Jellies, Sedan, Kansas
Slice prepared poundcake or angel food cake and layer slices in the bottom of your trifle dish (may sprinkle cake with sherry or fruit-flavored brandy - approx. 1/2 cup).
On top of cake slices, spread 1 jar of Chautauqua Hills Raspberry Jam or sauce. Then add a layer of fresh fruit, a layer of slivered almonds, plus your favorite recipe for vanilla custard; or Jello's French Vanilla pudding. Alternate layers of cake, jam, fruit, almonds and custard. Top with whipped cream, almonds and fresh fruit for garnish.
This recipe is one of my first in my collection of recipes. This is from Shelagh Davidson from Newcastle, England while we were working at the University of Stockholm, Sweden (Winter of 1966)
12 oz. currants
6 oz. sultanas
6 oz. raisins
6 oz. prunes (optional)
4 oz. mixed peel
½ lb. bread crumbs
½ lb. suet
½ lb. demerara sugar*
6 oz. plain flour
½ teaspoon baking powder
½ teaspoon cinnamon
½ teaspoon ginger
½ teaspoon nutmeg
5 tablespoons rum, sherry, ale or milk to mix
Clean fruit, chop or mince prunes. Sift flour and mix with dry ingredients and fruit. Add beaten eggs and rum gradually. Put into greased basin/basins; cover with buttered paper and cloth and steam for 8-9 hours.
Before using, steam another 2 hours.
6 oz. is ¾ cup
4 oz. is ½ cup
½ lb. is 1 cup
*Golden brown sugar crystal rolling with the rich aroma of tropical sugarcane molasses.
Recipe courtesy of Rachel Allen, "Irish Cooking Queen" - best-selling cookbook author and TV chef. Rachel is the daughter-in-law of Darina Allen, of the famous Ballymaloe Cookery School, County Cork, Ireland.
4 tablespoons butter (preferably Kerrygold), softened, plus extra for greasing
10 slices good-quality white bread, crusts removed
7 ounces (about 1 cup) pitted dates, chopped
1-½ cups cream
2/3 cup milk
3 ounces (about 1/3 cup plus 2 tablespoons) superfine sugar
½ teaspoon vanilla extract
1 tablespoon light brown sugar for sprinkling
Easy Boozy Toffee Sauce (recipe follows)
Softly whipped cream
Preheat oven to 350°F.
Gease an 8-inch square ovenproof baking dish
Butter all bread slices. Set aside 4 and cut remaining 6 in half to make triangles. Place the 4 whole slices, buttered sides up, in dish. Sprinkle chopped dates over top. Arrange bread triangles, buttered sides up on top to cover dates.
Heat cream and milk in a saucepan, bringing almost to a boil. Meanwhile, whisk eggs, sugar and vanilla in a heatproof bowl, then pour the hot milk/cream combo on top, whisking as you go, to make a custard. Pour over bread and let soak for 20 minutes. Sprinkle brown sugar over bread.
Place baking dish in a large roasting pan and carefully pour enough hot water into roasting pan to come halfway up side of dish. Bake 50-60 minutes or until golden and center is just set. Serve with Easy Boozy Toffee Sauce and whipped cream
NOTE: Bread pudding can be made a day ahead, then reheated for about 10 minutes in a 350°F oven until hot in center.
Easy Boozy Toffee Sauce
8 tablespoons butter (preferably Kerrygold)
8 ounces (about 1-¼ cups) light brown sugar
1 cup cream
¼ cup brandy
¼ cup sweet sherry
Place butter, sugar and cream in a saucepan and bring to a boil, stirring throughout. Boil 4 minutes, or until sauce has thickened. Remove pan from heat, let cool 1 minute, then add brandy and sherry. Makes 1-¾ cups.
Servings: 14 • Serving Size: 1 cup • Old Points: 3 pts • Points+: 4 pts
Calories: 169.1 • Fat: 0.4 g • Protein: 2.5 g • Carb: 38 g • Fiber: 3.0 g • Sugar: 16.5 g - Sodium: 102.8 mg
10 oz angel food cake, cut into 1-inch cubes*
2 pints strawberries, sliced
2 pints blueberries
For the cream filling:
6 tbsp fat-free sweetened condensed milk (I used Borden Eagle)
1-½ cups cold water
1 package sugar-free white chocolate instant pudding mix
12 oz fat-free frozen whipped topping, thawed
Whisk the condensed milk and water in a bowl. Whisk in the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in the whipped topping.
Arrange half of the cake in the bottom of a 14-cup trifle dish. Sprinkle evenly with a layer of blueberries. Spread half of the cream mixture over the blueberries and gently spread (I piped it using a plastic bag and cut the corner off). Top with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, then add more blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a pretty pattern. Cover and refrigerate at least one 1 hour.
*I only used 10 oz of a 16 oz cake.
Courtesy of Food Network Magazine
Combine 1 cup flour, 1/3 cup oats, 3/4 cup sugar and a pinch of salt in a bowl.
Stir in 6 tablespoons melted butter and 1/2 cup chopped hazelnuts; squeeze into large crumbles and place in the freezer.
Toss 2 lbs. chopped rhubarb, 1/3 cup sugar, 1/4 cup flour, 1/2 teaspoon vanilla extract, 1/2 teaspoon orange zest and 1/4 teaspoon salt in a 8-by-8-inch glass or ceramic baking dish.
Scatter the crumble on top and bake in a preheated 375°F oven until golden and bubbly - 45 minutes. Let cool for 1`5 minutes; serve with whipped cream.
Spiced Bread and Butter Pudding
A delicious, comforting English Recipe, and a wonderful way to use up stale bread. Wholemeal bread can also be used...
Oven Temperature: 180°C/ 350°F/ Gas Mark 4
You will need:
50 g/2 oz. butter
8 slices white bread, crusts removed
100g/ 4 oz. mixed dried fruit
50 g/2 oz. demerara sugar
600 ml./1 pint milk
2 eggs, lightly beaten
1 teaspoon mixed spice
grated nutmeg and demara sugar to sprinkle on the top
Butter each slice of bread generously and cut into four squares. Place a layer of bread over the base of a 1.5-litre/1½-pint ovenproof dish, overlapping the slices. Srinkle with mixed fruit and continue to make alternative layers of bread and fruit.
Dissolve the sugar in the milk over a low heat. Remove from the heat, gradually add the egg and mixed spice. Whisk thoroughly. Pur the mixture over the bread and fruit mixture and leave to soak for about 10 minutes. Sprinkle the top with nutmeg and bake in a moderate oven for 1 hour. Sprinkle with sugar and serve immediately.
Cook's Tip:Bread and butter pudding is a good dish in which to use up stale bread. Wholemeal bread can also be used.
Serves 4 Calories: 435 per portion
Strawberry English Trifle
2 cups heavy cream
1 cup whole milk
½ cup sugar
¼ tsp. salt
1 tsp. vanilla
½ tsp. almond extract
1 frozen pound cake (Sara Lee 10.75 oz.), thawed
3/4 cup raspberry or strawberry preserves
¼ cup cream sherry
¼ cup amaretto
1 lb. strawberries, washed & hulled)
Toasted sliced almonds
Slice all but 6 strawberries lengthwise; place in a glass bowl and cover with amaretto. Set aside and let soak while you prepare rest of trifle. Cut remaining 6 strawberries in half, and set aside.
In a saucepan, scald cream and milk; remove from heat. In top part of double boiler, beat eggs with a whisk; briskly beat in sugar and salt. Place a ladle full of egg mixture into saucepan with milk and cream and whisk quickly. Then, gradually add milk and cream mixture to top of double boiler, and beat well and quickly. This is called "tempering", and will allow you to combine the hot cream and eggs without making scrambled eggs. Cook, stirring constantly over simmering (not boiling) water, until custard thickents and coats a metal spoon.
Remove top from double boiler heat and let cool. Add vanilla and almond extract.
Slice pound cake in ¼-inch thick slices and spread with ½ cup of preserves on one side of cake slices.
Using a 2-quart glass serving bowl or trifle bowl, place slices of cake to cover bottom of bowl. Drain strawberry slices that have been soaking in the amaretto (reserving liquid) and arrange a circle around bottom of glass bowl, so that they are facing outward in a pretty design pattern. As you continue to build the trifle layers, place ring of strawberries around bowl in same manner. Drop the cut 6 strawberries into the reserved amaretto liquid; cover and refrigerate overnight; these will be used for garnish the next day.
Sprinkle some sherry over the cake slices on the bottom of the bowl; then pour on some of the custard.
Repeat layering until all cake, sherry and custard has been used. Don't forget to arrange the sliced strawberries around the sides of the bowl as you layer!
Cover and chill in refrigerator overnight. Just before serving, spread top surface with remaining ¼ cup preserves. Decorate with whipped cream, the halved strawberries and almonds.
Makes about 12 servings
Strawberry Rhubarb Slump
Recipe from Gale Gand - Cooking Channel TV
1 pint strawberries, green tops removed, cut into large pieces
2 cups cut-up rhubarb
½ cup sugar
½ cup water
1 cup all-purpose flour, sifted
2 teaspoons baking powder
¼ teaspoon salt
½ cup milk
Lightly sweetened whipped cream
In a saucepan with a tight-fitting lid, combine the strawberries, rhubarb, sugar and 1/2 cup water. Cook over medium heat at a simmer for about 10 minutes.
Meanwhile, in a bowl, stir together the flour, baking powder and salt. Add the milk and quickly combine. Drop the batter by spoonfuls onto the surface of the slightly simmering fruit. Cook for 10 minutes uncovered, then place a lid on and cook another 10 minutes.
Serve in shallow bowls, topped with whipped cream.
Super Simple Pumpkin Tiramisu
This wonderful recipe contributed by Jack Bantley printed in the "Very Special Cooks"cookbook printed by the St. Louis Volunteer Services Council
1-1/2 cup whipping cream, chilled
1/4 cup sugar
1 (8-oz) pkg. mascarpone cheese
1 (15-oz) can pure pumpkin
1/2 tsp. pumpkin pie spice
2 (3-oz) pkgs. halved ladyfingers
4 Tablespoons rum
2 oz. amaretti cookies, crushed
Beat whipping cream and sugar until peaks form. Add marscapone cheese; pour pumpkin and pumpkin pie spice. Beat until filling is smooth. Line bottom of 9-inch springform pan with 2-1/4 inch sides with 1 (3-oz) pkg of halved ladyfingers, overlapping and crowding to fit. Sprinkle with 2 tablespoons of rum. Spread half the filling over lady fingers. Repeat with 1 (3-oz) pkg of halved ladyfingers, 2 tablespoons of rum and remaining filling. Smooth; wrap tightly with plastic wrap then foil. Chill overnight. To unmold, run knife around inside edge of pan. Release pan sides. Sprinkle with crushed amaretti cookies.
Toni's Rice Pudding
I adapted this recipe using a recipe from Tyler Florence of the Food Network and a recipe for Grandma Kuck's Rice Pudding found in FamilyFun Magazine/January 2009.
3 cups milk (can use 2%)
1 cup heavy whipping cream
1 tablespoon butter
¾ cup sugar
½ teaspoon ground cinnamon, plus more for garnish
½ teaspoon vanilla extract
1 cup Calrose or pearl rice
1-½ cups water
1 teaspoon orange zest, plus more for garnish
½-cup raisins soaked in 2 Tbs. dark rum
In a large 4-cup measuring cup add milk, cream, butter, sugar, cinnamon and vanilla extract.
Bring water to boil in a large saucepan and add rice. Cook rice at med-high heat until most of the water has evaporated and rice is cooked al-dente. Remove from heat and pour in milk mixture and bring to boil again; reduce heat to medium and cook for 45 minutes, stirring regularly until rice is tender. Add orange zest, soaked raisins (with any remaining rum), and a pinch of salt. Stir well and remove from heat. Let set for about 30 minutes. Garnish with additional orange zest and dusting of cinnamon, if desired. Serve hot or cold.
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