Tag Archive | dessert

Easy Rice Pudding

I first made rice pudding a few months ago and I couldn’t make it fast enough. That is, that my husband, my son, and myself, would eat it up so fast that I was making a batch every couple of days. Anyway, life got a bit busy for awhile and I didn’t get around to sharing this wonderful recipe with you until now. So, enjoy Rice Pudding!

Rice Pudding

Ingredients:

Water (around 3-4 cups)
1/2 c Jasmine Rice (any white rice will do)
4 c Milk (we used whole)
1/3 c Sugar
2 tsp Vanilla

Directions:

Bring the water to a boil and add the rice. Cook for 10 minutes then drain the rice. Set the rice aside for a little bit. Now in the same pot, put the milk and sugar in to to boil. Keep stirring until the sugar has dissolved. Then add the rice back to the pot. Reduce the heat to medium and let simmer for about 35-40 minutes stirring occasionally. The rice and milk should reduce to about 3 cups. Once it’s reached the desired consistency, remove from heat and gently stir in the vanilla. Pour the pudding into one serving bowl or individual cups. Put plastic wrap directly on to the pudding to avoid a skin forming. Let it all cool on the counter before going into the fridge to cool completely.

Recipe: Upside Down Berry Cobbler

Upside-Down Berry Cobbler

Ingredients:

Filling:
3 lb. Berries
2/3 c Sugar
1 Orange (both zest and juice)
2 Tbs Cornstarch

Crust:
3 c Flour
1 tsp Salt
1 Tbs Sugar
1 Tbs Baking Powder
1/2 c Cold Butter, sliced
1 1/2 c Buttermilk

Instructions:

Preheat oven to 350°. Take a 9×13 pan and butter it. Then sprinkle flour all over it to avoid sticking. While the oven is heating up, slowly bring berries, 2/3 c sugar, orange zest & juice to a boil in a large saucepan. Stir occasionally. Carefully sprinkle the cornstarch in and stir to avoid lumps. Let it simmer for about 10 minutes or until it starts to thicken. While the berries are cooking, take a large bowl and combine the flour, salt, sugar, and baking powder. Add the butter and cut it in until it is combined and crumbly. Then add the buttermilk and mix until it’s very sticky. Take this and cover the bottom of the 9×13 baking pan. Pour the berries over the “crust” and bake for 40 minutes. When the berry mixture is thick and the crust starts to peek through to the top, it’s done! Let it sit at least 15 minutes before you dig in. I like to serve this with Vanilla Bean ice cream.

Recipe: Plantain Pudding

Plantain Pudding

Plantain Pudding

Ingredients:

1 Plantain
2 tsp Butter
1/2 tsp Muscovado Sugar
1/2 c Fruit Dip

Instructions:

Cut off the ends of the plantain and slice down the middle. Remove the peal and discard. Rub butter all over the plantain and sprinkle sugar over the top. Cover with plastic and microwave for 3 minutes. Remove plastic (plantain will be very hot!). Slice plantain and mix with fruit dip with a blender or mixer in a large bowl until smooth. If it’s too thick for you liking, you can thin it out by adding milk 1 Tbs at a time until it’s to your desired thickness.

Recipe: Tangy Fruit Salad

Tangy Fruit Salad

Tangy Fruit Salad

This tangy fruit salad was a wonderful dessert the other night. The sweetness of the fruit combined with the tang of the fruit dip provides a complex enough flavor to just say, delicious!

Ingredients:

1 Asian Pear, diced
1 Banana, sliced
1 1/2 c Strawberries, sliced
1 1/2 c Black Grapes
1 c Green Grapes
1/2 batch Tangy Fruit Dip

Tangy Fruit Dip

Ingredients:

8 oz. Cream Cheese, softened
8 oz. Sour Cream
3 Tbs Milk
1 Tbs Muscovado Sugar
1 tsp Vanilla

Instructions:

Whip everything together in a large bowl. Store in an airtight container in the fridge for up to a week.

Instructions:

Mix all the fruit in a bowl. Add Tangy Fruit Dip. Mix well until all the fruit is lightly coated with the fruit dip. Enjoy!

Fruit Salad Tangy Fruit Salad