Many of you have requested these 2 recipes.
Both would work well for a fun Hostess or Customer Appreciation.
Rice Custard Pudding with Cherry Sauce
(Perfect for Valentines Day, or George Washingtons Birthday.. or a brunch dessert)
This is a Baked Rice Pudding.. not a Cooked rice pudding
9 Square Pan or oval baking pan(I like to double this recipe when I make it. You will have LOTS more than will fit into a 9X13 pan.. use an extra side dish!)
350 for 45-50 min. ( I throw an aluminum tent over it half way thru so that it will not burn on top) Test with a toothpick in the middle. It should come out clean. And not jiggle
1 can Cherry Pie Fillling
4 Eggs slightly beaten
c Sugar
tsp Salt
1tsp Vanilla
4 cups scalded Milk (Treat yourself and use Whole Milk )
3 c cooked Rice ( I tried short grain rice ..and it is really fabulous! Check in the grocery store and you may find it labeled as Sushi rice. However, I have used good ol Uncle Bens for years)
Whipping Cream .. I like to use real whipped cream.. that is your choice
1.Spoon Pie Filling over the bottom of Pan
2.Scald milk ( Keep over heat until a slight film covers a spoon or the sides of the pan) (I always cool it a bit before adding to the eggs so that I dont get scrambled eggs)
3.Cook rice following directions on the container
4.Mix milk, eggs, sugar, salt and vanilla ..(I use a mixer.. you could also use a whisk)
5 SLOWLY. Add rice to the egg mixture
6. SLOWLY pour over the Cherry Pie Filling. ( use a 1 cup measure to evenly distribute it) You want to try to keep the Cherrys on the bottom of the pan..and if you aren't carful they will scatter.
7. Bake following directions above.
8. Cool and refrigerate and serve with whipped cream
Marsha Morrissette
Crme Brulee French Toast
(Perfect for a brunch. It is beautiful and tastes fabulous!)
9x 13 pan
350 for 45-55 min.
( have a foil tent ready to throw over it while it is baking if the top begins to get too brown)
C Butter (1 stick )
1 C Brown Sugar
2 tbsp. White Corn Syrup
1 loaf of French Bread. (the fluffy type.. Not a baguette)
5 Eggs
11/2 c Half and Half
1 tsp. Vanillla
tsp Salt
1 29oz can Sliced Peaches.. (Drained well)
1 T cinnamon mixed with 2 T sugar
1 pint whipping cream (I like to make real whipped cream sweetened with a 3 T Sugar)
Pancake syrup.. optional
1.) a small sauce pan melt Butter, Brown Sugar and Corn syrup. Stir til smooth. Pour into a slighty greased pan
2.) Trim off the ends and outside crust of the French Bread. Cut into 2 inch slices
3.) Arrange bread slices in one layer on top of the carmel sauce. Squeezing them slightly if neccessary to fit.
4.) Whisk Eggs, Half and Half, Vanilla and Salt.
5.) Pour Egg mixture on top of the Bread
6.) Arrange Peach slices on top of the Bread
7.) Sprinkle with Sugar Mixture
8.) Cover with a foil tent and refrigerate overnight ( or for 8 hours)
9.) Remove from frig 1 hour before baking
10.) Bake following Directions above.
11.) I do NOT do this. (The directions says to immediately invert onto a large platter ( HOWEVER.. Serve very soon as the Carmel Sauce can begin to harden in the pan)
12.) Whip Cream and add 3-4 T sugar to sweeten. Refrigerate
12. ) Serve with Whipped Cream and Pancake syrup
Marsha Morrissette
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