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!
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
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.
Many years ago while I was in high school, we hosted a french exchange student. She made us this delicious breakfast that could moonlight as a dessert. It was Crepes! These very thin “pancakes” are surprisingly easy to make. Filled with fresh fruits, you can’t go wrong! Cook up a batch for breakfast and let me know how you like them!
1 1/2 c Flour
1/2 tsp Salt
2 tsp Baking Powder
2 Tbs Demerara Sugar
1 1/3 c Milk
2/3 c Water
1 tsp Vanilla
Mix all your dry ingredients in a large bowl (flour, salt, baking powder, sugar). Mix all your wet ingredients in a medium bowl (eggs, milk, water, vanilla). Pour your wet ingredients into your dry ingredients and lightly mix. It’s ok if there are lumps. Ladle crepe mix onto a hot griddle making a large, thin pancake circle. When the edges look like they are completely set and starting to dry, flip them gently with a large spatula. You want a nice light golden brown color on the crepes. Cooking time will very, but for my griddle, it’s around 3 minutes per side. Fill the crepes with your desired fillings and gently roll up. Sprinkle a little sugar on top of the crepe and you’re done!
What do you fill your crepes with?
If you liked my crepes, you’ll love my other recipes!
This recipe comes from my mother-in-law. This is such a great recipe to bring to a party. I’ve taken it to my gourmet club and what a hit it was! It’s super easy, and tastes great. This makes a huge amount so be sure you’ve got people to share it with.
1 Napa Cabbage
1 Red or Green Leaf Lettuce
Green Onions Topping:
1 C Slivered or Chopped Almonds
1 C Sunflower Seeds
2 Pkg. Ramen Noodles (crushed)
2 Tbs Butter Dressing:
1/4 C Sugar
1/4 C Apple Cider Vinegar
1/2 C Oil
2 Tbs Soy Sauce
Preheat oven to 360′
Chop lettuce, cabbage, and onion, put in bowl and refrigerate
Melt butter on cookie sheet, add almonds, sunflower seeds, and noodles mixing in the butter. Bake until golden brown, stirring about every 5 min. to make sure they don’t burn.
Mix remaining ingredients in shakeable container. Shake well, sugar should dissolve.
Do not combine until you are ready to serve as it will get soggy.
2 C Butter
2 C Sugar
2 C Almonds
2 C Chocolate
9×13 glass pan
Large metal pot (no non-stick)
Large Wooden Spoon
White tile or plate (to check color and texture)
Food Processor (to chop nuts and chocolate)
1. Chop 1 C nuts and spread evenly into 9×13 pan
2. Chop 1 C chocolate and spread evenly on top of nuts
3. Chop remaining nuts and chocolate, set aside in separate bowls
4. Melt butter in large metal pan (no non-stick)
5. Stir in sugar using a large wooden spoon (metal is an ok substitute but no plastic)
6. Keep stirring the entire time to dissolve sugar into butter
7. It is done when it has reached the correct color (brown paper bag)
8. Don’t test before its about the consistency of chocolate syrup
9. To test, bring spoon out of pot and drizzle a little on the plate/tile
10. If it is the right color (brown paper bag) and the right consistency (breaks easily), it’s done
11. The lighter it is the softer it will be (some people like this)
12. After it’s reached the paper bag color you need to immediately pour it over the nuts and chocolate you prepared in the 9×13 pan earlier (it will burn shortly after it’s reached this color)
13. Then immediately spread chocolate evenly over rocca, follow with the nuts
14. Take the back of your spoon to lightly tap down the almonds so they don’t all fall off later
15. Take your pot and fill it with hot water in the sink, the contents of the pan will dissolve and make it easier to clean
16. Make sure it has completely cooled before you try to break it all up into small pieces. You can use a knife to wedge one side out of the pan.
*Warnings / Tips:
You are making a type of candy and the temperatures become very hot. Do not let the rocca touch your skin at any time or it will severely burn you. Use caution.
If you end up trying this recipe in an area with no humidity or high altitude (Utah), be prepared for it to fail and separate into a very crystallized sugary solution and clarified butter. One solution to this is to add 1 Tbs at a time of cold water when it starts separating. Better yet, don’t try this in Utah conditions.
This recipe cannot be doubled. If you want a lot of this, be prepared to make many batches as it must be made one at a time. I’ve done them back to back and had 4 pans lined up in the past using 2 pots (one at a time).
Don’t commit to bringing more than one batch of this to anything unless you have lots of time and/or have mastered this recipe for years. I’ve made it since I was 10 (I only stirred then), this is a handed down recipe and technique through many generations.
Every year I make Almond Rocca. I started making it when I was around 10 years old. My mom taught me how to make it. When I was younger we use to sell it at craft fairs. I have even sold it through a local coffee shop. Each year I make at least 3 batches. In years that I sell it I make at least 10 batches. Almond Rocca is the go to gift for my husband’s coworkers and my in-laws. The recipe is fairly easy and the list of ingredients is small. However, there are very few people who have successfully made it (from the people I know). Nonetheless, I’ll give you the recipe to try out for yourself.
My first batch this year turned out great. I was a little late getting started (my in-laws will get there’s after the new year) due to little mans constant distractions. While it is sol very early to think about, I how that either our next child (still a ways away) is a girl or that my son learns this recipe. I want it to be passed on like it was to me. We have to keep the family tradition of Almond Rocca alive.
If you like my almond rocca, you’ll love my other recipes