Heavenly Rice

by Phyllis Allard

2 cups Long Grain White Rice, cooked, room temp
1 large (20 oz) can Crushed Pineapple, drained well
⅔ cup Granulated Sugar
¼ tsp, plus 1 dash Vanilla Extract, divided
1 cup fresh Whipped Cream

In medium size bowl, combine cooked rice, pineapple, ⅔ cup sugar and ¼ tsp vanilla. Mix well and refrigerate for 4 to 8 hours. Just before serving, whip whipping cream. Add 1 cup of the whipped cream and 1 dash vanilla extract to the rice mixture, and mix very well. Serve immediately.

4 servings

Bread Pudding

by Grandma Mallory

3½ cups dried Bread, broken into small pieces
2 cups scalded Milk
2 tbsp Butter or Margarine
½cup Granulated Sugar
2 large Eggs; well beaten
¼ tsp Table Salt
1 tsp Ground Cinnamon
½ cup Golden Raisins
1 tsp Pure Vanilla Extract

Preheat oven to 350º. Lay bread pieces on the bottom of a 2 quart baking dish.

In a small saucepan, combine milk and butter. Bring mixture to a fast boil over medium heat, stirring continuously. Cook until milk just begins to stick to sides of pan. Remove from heat and add all ingredients, except vanilla. Mix well after adding each ingredient, then allow mixture to cool for 5 minutes. Add the vanilla and mix well. Immediately pour mixture over bread pieces, making sure bread is evenly distributed inside dish.

Bake in a 350º oven for 40-45 minutes, or until a knife comes out clean after being inserted into the center of pudding.

6-8 servings

Homemade Flan

Homemade Flan recipe is coming soon!!!

Portuguese Rice Pudding

by Verlie Cox

1 cup raw Long-Grain White Rice
1 cube Butter or Margarine
5 cups Milk
¾ cup Granulated Sugar
5 drops Pure Vanilla Extract
Cinnamon to taste
½ cup Raisins

Combine rice, butter and milk in large saucepan. Stir constantly over medium heat until boiling. Reduce heat and simmer for 45 minutes. Add raisins, and mix well. Add sugar and vanilla, and mix well. Add 2-3 sprinkles of cinnamon, mix and pour pudding into individual glass dishs and cover with plastic wrap. Chill in refrigerator until serving.
Makes 4-6 servings.

Homemade Chocolate Pudding

by Mrs. Steele

2 cups Milk
2 tbsp Corn Starch
2½ tbsp Granulated Sugar
2 tbsp Powdered Cocoa
1 tsp Pure Vanilla (Extract)

Heat milk in a double boiler. Combine all ingredients in medium size bowl and mix well. Pour mixture into top pan, and bring to slow boil over medium heat. Once mixture is boiling, reduce to med-low and cook for 10 minutes. Remove pan from heat and cool 10 minutes, stirring twice during the cooling period. Add vanilla and mix well, then pour into dishes. Chill and serve with cold cream.

4 servings

Rice Pudding

by Verlie Cox

1 cup Long Grain White Rice
1 cube Butter/Margarine
5 cups Milk
½ cup Granulated Sugar
5 drops Vanilla Extract
½ cup Golden Raisins

Combine rice, butter and milk. Stir constantly over medium heat until boiling. Reduce heat to lowest setting, cover and simmer 45 minutes. Add these ingredients, one at a time, stirring constantly: Raisins, sugar and vanilla. Mix well, and add 2 or 3 dashes of Cinnamon. Mix well and immediately pour into dessert dishes. Dust top with small amount of cinnamon, cover with plastic wrap, and chill until ready to serve.

6-8 servings

Tiramisu

by Carol Ann

1-2 packages Lady Finger Cookies
6 cup prepared Italian Espresso; strong & room temp
3 Extra Large Eggs; yolks and whites separated
1 large (8oz) package Cream Cheese; chilled, yet soft
1¾ cup Granulated Sugar
¼ cup Nestlé Toll House Cocoa for Baking
2 tbsp Powdered Sugar, sifted (Optional)
1 Ghirardelli or Hershey Milk Chocolate Candy Bar; shavings

Filling: In medium size bowl beat egg yolks with hand mixer on low setting for 30 seconds. Increase speed to medium, and add softened cream cheese to the egg yolks. When cheese and egg yolks are well blended, add the sugar and beat on medium until smooth and creamy. In separate bowl, beat egg whites on high setting until foamy, and stiff peaks begin to form. Fold stiff egg whites into cream cheese mixture and stir by hand to mix. Add semi-sweet chocolate powder and stir until well blended.

Dip the Lady Fingers, one at a time, into the strong coffee, then line them up vertically against the outside wall of a glass serving dish 6”- 9” round or 8”x 8” square, until sides of dish are completely covered with the coffee soaked cookies. Next, dip additional Lady Fingers into the strong coffee and line the bottom of the dish. Spread a thin (½") layer of the chocolate cream filling on top of the coffee soaked Lady Fingers. Dip more Lady Fingers into the strong coffee and add another layer on top of the chocolate cream filling. Repeat layering process three times, until ingredients are gone. The top layer should be the remaining chocolate cream filling.

Top pudding with a layer (½ to 1" thick) of dark and/or milk chocolate shavings. If desired; sift a light dusting of powdered sugar on top of chocolate shavings.
Cover pudding with air tight plastic wrap, and chill 4-6 hours prior to serving.

Uh hu… That’s what I’m talking about!

6-8 servings