Rice Pudding with Cream Sherry
This is a skew on an old favorate. Most rice puddings use a egg-custard base to to achieve a thick creamy consistancy. This recipe doesn't need it. Instead, the rice is cooked very slowly in a lot of milk and thickens gradually much like a risotto.
Serves 4
What you need
| Amount | Ingredients |
|---|---|
| 5 cups | Full Cream Milk |
| 1 cup | Short/Medium grain rice (white) |
| 1/2 cup | Sugar |
| 1 | Vanilla bean |
| 1/4 teaspoon | Salt |
| 1/2 cup | Cream Sherry |
| 1/2 cup | (hard packed) Brown Sugar |
| 2 | Cinnamon Sticks |
Combine 5 cups of milk, rice sugar cinnamon and the vanilla bean as well as the salt. Simmer over a medium heat stiring occasionally. Reduce heat to low and cook till rice is tender and pudding is thick stiring frequently (about 50 mins). Then add the sherry as well as the half cup of sugar (brown)mixing till sugar is desolved. Place in serving bowls and chill for 3 hours to allow setting.
NAN'S PIKELETS.
Supplied by Sandi Aguis. NAN'S PIKELETS.
Serves 4
What you need
| Amount | Ingredients |
|---|---|
| 1 cup | self raising flour |
| Pinch | salt |
| 1/4 teaspoon | bicarbonate of soda |
| 1/4 cup | sugar |
| 1 | egg,lightly beaten |
| 185 mls | milk mixed with 1 teaspoon white vinegar |
| 2 teaspoons | fairy margarine ( or any alternate you use.) melted |
Sift the flour, salt, bicarbonate of soda into a mixing bowl. Stir in the sugar. Add the egg, combined milk and vinegar and melted margarine, using a wire whisk or rotary beater, beat until smooth. Heat a greased pan. Place dessertspoons or a soup ladle of mixture into pan and cook until bubbles appear, turn and cook until golden.
Banana Bread Pudding Cake Recipe
This is a great recipe.
Serves 4
What you need
| Amount | Ingredients |
|---|---|
| 1 stick | butter, melted |
| 2 tablespoons | creamy peanut butter, melted |
| 3/4 cup | granulated sugar |
| 1/4 cup | light brown sugar, packed |
| 1 large | egg |
| 1/2 cup | sour cream (Greek yogurt may be substituted) |
| 1 1/2 teaspoons | vanilla extract |
| 2 large or 3 small | ripe bananas, mashed |
| 1 3.5-ounce box | vanilla or French vanilla-flavored instant pudding mix, (make sure it says instant on the box and use regular, not sugar-free) |
| 3/4 teaspoon | baking soda |
| 1/2 teaspoon | salt |
Preheat oven to 350oF, line a 9-by-9-inch baking pan with aluminum foil, and spray with cooking spray; set aside. In a large microwave-safe bowl, melt the butter, about 60 to 90 seconds on high power. To the melted butter, add the peanut butter and heat for about 20 seconds on high power to melt it. Stir the mixture until combined and smooth. Add the sugars and whisk or stir to combine. Add the egg, sour cream (thicker Greek-style yogurt may be substituted), and vanilla and whisk until smooth and free from streaks. Add the bananas and stir to incorporate. Add the pudding mix and stir to incorporate. (Note: Don’t make the pudding as directed on the box; simply use the powder as a dry ingredient. The pudding mix powder may be omitted; however, it adds softness, moisture, vanilla flavor, and some sweetness to the cake and I consider it to be the secret ingredient to this cake’s success.) Add the flour, baking soda, and salt and stir until just combined. Do not over mix because it overdevelops the gluten, resulting in a tough cake. Pour batter into prepared pan and bake for about 35 minutes, or until top is golden, set in the middle, edges have slightly pulled away from the sides of the pan, and a toothpick inserted in the center comes out clean. Allow cake to cool in the pan for at least 20 minutes before removing and serving.
ORANGE HONEY STICKY BUNS
Once again you will find the citrus and honey mix more then just a mear treat. This is a must have item at any campfire get together and the stronger your brand of tea, the better this will be (Avoid coffee).
Serves 4
What you need
| Amount | Ingredients |
|---|---|
| 1 Loaf | frozen bread dough |
| 4 oz | cream cheese |
| 3 tablespoons | orange juice concentrate undiluted |
| 1/2 cup | coconut |
| 1/2 cup | butter |
| 1/2 cup | honey |
Start the night before you want to serve the buns. Grease two 9-inch Classic or La Forme cake pans. Thaw bread dough, but do not allow it to rise. Cut in half and roll each half to a rectangle, about 9 x 4 inches. Mix together cream cheese, orange juice and coconut and spread on dough. Roll up, starting with long side. Cut each roll into 8 pieces and place, cut sides down, in cake pans. (**Note-rolls can be frozen at this point. Take out of freezer the night before you want to use them and proceed.) Cover with plastic wrap and refrigerate overnight. Next morning, take rolls out of refrigerator and allow to stand on kitchen counter for about 20 minutes. Preheat oven to 175 deg. Melt butter with honey in a microwave safe bowl. Spoon an equal amount of butter-honey mixture on each roll (about one tablespoon each). Bake for 20 minutes, until tops are nicely browned. Immediately invert on serving plate. Yield: 16 rolls
Sun-Dried Tomato and Olive Quick Bread
You had better have this ready if there is steak on the menu!
Serves 4
What you need
| Amount | Ingredients |
|---|---|
| 3 1/2 cups | all-purpose flour |
| 1 teaspoon | salt |
| 1/2 teaspoon | baking soda |
| 1 teaspoon | double-acting baking powder |
| 1 large | egg, beaten lightly |
| 1/2 cup | drained sun-dried tomatoes packed in oil, reserving 1 tablespoon of the oil |
| 1/3 cup | whole black olives, pitted |
| 2 teaspoons | rosemary |
| 1 12-ounce bottle 1 12-ounce bottle | beer (not dark) |
Preheat the oven to 350 F and butter a La Forme medium loaf pan. In a large bowl whisk together the flour, salt, baking soda, and baking powder, add the egg, beer, tomatoes with the reserved oil, olives, and rosemary, and stir the batter until it is just combined. Pour the batter into the pan and bake the bread in the middle of the oven for 40 minutes,or until a tester comes out clean. Turn the bread out onto a rack and let it cool. Makes 1 loaf.
Apple Blackberry Bread
This is a classic that will never go out of date!
Serves 4
What you need
| Amount | Ingredients |
|---|---|
| 1.5 C | all purpose flour |
| 1 tsp | ground cinnamon |
| 1/2 tsp | baking soda |
| 1/2 tsp | salt |
| 1/4 tsp | baking powder |
| 1/4 tsp | ground nutmeg |
| 1 | beaten egg |
| 1 Cup | sugar |
| 1 Cup | finely chopped apple (I used gala apples) |
| 1/4 Cup | whole blackberries |
| 1/4 Cup | cooking oil |
Grease bottom and 1/2 way up side of loaf pan; set aside. In a medium bowl combine the flour, cinnamon, baking soda, salt, baking powder, and nutmeg. Make a well in centre of flour mixture; set aside. In another medium bowl combine egg, sugar apples and oil. Add apple mixture all at once to flour mixture. Stir until just moistened. Fold blackberries into mixture. The batter will be lumpy. Spoon batter into prepared pan. Bake at 175 degrees for 50 to 55 minutes or until toothpick poked into center comes out clean. Cool in pan for 10 minutes. Remove from pan and let completely cool. Wrap and store overnight before slicing