3 cups cooked white rice
1/2 cup raisins
1 tsp vanilla
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1 Tbs sugar
1 tsp ground cinnamon
Spray inside of 2- to 3 1/2-quart slow cooker with cooking spray.
Mix all ingredients except sugar and cinnamon in cooker.
Cover and cook on low heat setting 3 to 4 hours or until liquid is absorbed. Stir pudding.
Sprinkle pudding with sugar and cinnamon. Serve warm.
Showing posts with label Pudding. Show all posts
Showing posts with label Pudding. Show all posts
Thursday, October 4, 2007
Monday, August 20, 2007
Berry-Peach Cream Trifle
2 packages (4-serving size each) vanilla pudding(not instant)
3 cups milk
1 1/2 quarts (6 cups) of your favorite berries
1 large fresh peach, peeled and cubed
1/4 cup sugar
1 package (16 ounces) frozen pound cake or your favorite pound cake recipe
1/4 cup peach preserves
1/4 cup orange juice
1 cup heavy whipping cream
1/4 cup slivered almonds, toasted
2 large fresh peaches, peeled and sliced
Make pudding mix as directed on package for pudding, using 3 cups milk. Place plastic wrap directly on top of pudding, not on top of the container. Just lay it on the pudding. Refrigerate at least 2 hours or until chilled.
Mix berries, the cubed peach and sugar. Let stand at room temperature 15 minutes.
Cut pound cake horizontally in half. Spread preserves over bottom half. Top with top half. Cut into 18 slices. Drizzle with orange juice. Place 9 slices in 3 to 4 quart glass bowl. Spoon half of berry mixture over cake.
Beat whipping cream in chilled small bowl with electric mixer on high speed until stiff. Fold whipped cream into pudding. Spoon half of pudding mixture over the berries. Repeat layers with remaining cake, berry mixture and pudding mixture. Refrigerate at least 2 hours.
Just before serving, sprinkle with almonds. Top with sliced peaches.
3 cups milk
1 1/2 quarts (6 cups) of your favorite berries
1 large fresh peach, peeled and cubed
1/4 cup sugar
1 package (16 ounces) frozen pound cake or your favorite pound cake recipe
1/4 cup peach preserves
1/4 cup orange juice
1 cup heavy whipping cream
1/4 cup slivered almonds, toasted
2 large fresh peaches, peeled and sliced
Make pudding mix as directed on package for pudding, using 3 cups milk. Place plastic wrap directly on top of pudding, not on top of the container. Just lay it on the pudding. Refrigerate at least 2 hours or until chilled.
Mix berries, the cubed peach and sugar. Let stand at room temperature 15 minutes.
Cut pound cake horizontally in half. Spread preserves over bottom half. Top with top half. Cut into 18 slices. Drizzle with orange juice. Place 9 slices in 3 to 4 quart glass bowl. Spoon half of berry mixture over cake.
Beat whipping cream in chilled small bowl with electric mixer on high speed until stiff. Fold whipped cream into pudding. Spoon half of pudding mixture over the berries. Repeat layers with remaining cake, berry mixture and pudding mixture. Refrigerate at least 2 hours.
Just before serving, sprinkle with almonds. Top with sliced peaches.
Friday, August 17, 2007
Yorkshire Pudding
It's not pudding as we know it folks! But this recipe rocks!
3 Tbs of drippings from a roast (beef, pork, even use bacon drippings)
1 1/2 cups milk
3 large eggs
1 1/2 c flour
3/4 tsp salt
Preheat your oven to 450°F. Pour drippings into a 13" by 9" metal baking pan; bake 2 minutes.
Meanwhile in the blender, combine milk and eggs; blend well. Add flour and salt, and blend until mixture is just combined.
Remove pan from oven and pour batter over drippings. Bake until puffed and lightly browned, about 25 minutes. Cut into squares and serve.
3 Tbs of drippings from a roast (beef, pork, even use bacon drippings)
1 1/2 cups milk
3 large eggs
1 1/2 c flour
3/4 tsp salt
Preheat your oven to 450°F. Pour drippings into a 13" by 9" metal baking pan; bake 2 minutes.
Meanwhile in the blender, combine milk and eggs; blend well. Add flour and salt, and blend until mixture is just combined.
Remove pan from oven and pour batter over drippings. Bake until puffed and lightly browned, about 25 minutes. Cut into squares and serve.
Tuesday, July 31, 2007
Homemade Pudding (No Gelatin!)
This recipe is for vanilla pudding but you could add any flavoring you desired, just substitute it for the vanilla. For chocolate add cocoa powder along with vanilla.
2 cups milk
1/2 cup white sugar
3 Tbs cornstarch
1/4 tsp salt
1 tsp vanilla extract
1 Tbs butter
In a saucepan over medium heat, heat the milk until bubbles form at the edges.
In a bowl, combine sugar, cornstarch and salt. Pour this sugar mixture into hot milk, add a little at a time, stirring to dissolve.
Continue to cook, stirring until the mixture thickens enough to coat the back of a metal spoon.
Do not boil!
Remove from heat, stir in butter and flavoring(extract).
Pour into serving glasses and chill.
2 cups milk
1/2 cup white sugar
3 Tbs cornstarch
1/4 tsp salt
1 tsp vanilla extract
1 Tbs butter
In a saucepan over medium heat, heat the milk until bubbles form at the edges.
In a bowl, combine sugar, cornstarch and salt. Pour this sugar mixture into hot milk, add a little at a time, stirring to dissolve.
Continue to cook, stirring until the mixture thickens enough to coat the back of a metal spoon.
Do not boil!
Remove from heat, stir in butter and flavoring(extract).
Pour into serving glasses and chill.
Tuesday, July 3, 2007
Super Quick Ambrosia Salad
I'm making this for the picnic tomorrow, it's simple, it takes no time to prepare, and it's delicious!
2 pkg Pistachio instant pudding mix
2 reg size containers of whipped topping
1 small can of mandarin oranges (drained and patted dry)
1 bag of miniature marshmallows (white or colored)
Mix all of the whipped topping and all of the pudding mix together thoroughly. Add in as many marshmallows as you like, I prefer the whole bag. It makes the salad fluffier.
Save about 7 of the orange sections for garnish, and mix the remaining oranges carefully into the pudding mix. If your oranges seem to be too big you can cut them in half. Put the 7 oranges you saved on the very top in any pattern you wish, I usually do a circle and lay the sections all the same way.
I prefer to make this ahead of time so it gets nice and cold when you're ready to serve it. But you could also make it that day. As your making this the pudding will start to set up in the whipped topping making it a little harder to stir, and if you're like me a little messy.
There are also lots of variations you could make to this salad. Lots of people prefer shredded coconut in their ambrosia salad. You could also add any fruits, or even change the flavor of the pudding.
2 pkg Pistachio instant pudding mix
2 reg size containers of whipped topping
1 small can of mandarin oranges (drained and patted dry)
1 bag of miniature marshmallows (white or colored)
Mix all of the whipped topping and all of the pudding mix together thoroughly. Add in as many marshmallows as you like, I prefer the whole bag. It makes the salad fluffier.
Save about 7 of the orange sections for garnish, and mix the remaining oranges carefully into the pudding mix. If your oranges seem to be too big you can cut them in half. Put the 7 oranges you saved on the very top in any pattern you wish, I usually do a circle and lay the sections all the same way.
I prefer to make this ahead of time so it gets nice and cold when you're ready to serve it. But you could also make it that day. As your making this the pudding will start to set up in the whipped topping making it a little harder to stir, and if you're like me a little messy.
There are also lots of variations you could make to this salad. Lots of people prefer shredded coconut in their ambrosia salad. You could also add any fruits, or even change the flavor of the pudding.
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