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Reply
| | From:  Genie· (Original Message) | Sent: 1/3/2008 1:00 AM |
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Reply
| | | From: Genie· | Sent: 10/5/2008 3:29 AM |
Rhubarb Rice Pudding
Cooking rhubarb to the right consistency is trickier than you might think, it changes from barely tender to falling apart in a matter of seconds. Watch it carefully while it's poaching. In this recipe you'll need to boil the rhubarb syrup to the soft ball stage. To determine this, just drop a small amount of syrup into a cup of cold water. If you can form it into a sticky lump that flattens when pressed, it has reached the right consistency. This technique is especially useful with small amounts of syrup, from which it can be difficult to obtain an accurate temperature reading with a thermometer.
3/4 cup white basmati rice
1 vanilla bean
3 cups whole milk
1 1/2 cups heavy cream
1/2 cup plus 1 tablespoon sugar
1 tablespoon unsalted butter
1/4 teaspoon freshly grated nutmeg
1 teaspoon unflavored gelatin, less than 1 envelope
1 tablespoon cold water
Topping:
1 1/2 pounds rhubarb
1 1/2 cups water
2 1/4 cups sugar
In a bowl soak rice in cold water to cover 30 minutes. In a sieve drain rice and rinse under cold water. With a knife halve vanilla bean lengthwise and scrape seeds into a 3 quart heavy saucepan. Add pod, rice, milk, cream, sugar, butter, nutmeg and a pinch salt. Bring mixture to a boil, stirring occasionally and simmer, partially covered, over moderately low heat, stirring occasionally, 25 minutes, or until rice is tender and mixture is creamy but still loose. Remove pan from heat and discard pod. In a small cup sprinkle gelatin over 1 tablespoon cold water and let soften 1 minute. Stir gelatin mixture into hot rice mixture until gelatin is dissolved. Lightly oil a 9 inch spring form pan and line with plastic wrap. Pour pudding into pan and cool on a rack. Chill pudding, covered, until firm, at least 3 hours and up to 1 day.
Make Topping:
Have ready a tray lined with wax paper. Trim rhubarb and cut stalks crosswise into 1 inch pieces. In a 12 inch heavy skillet bring water and sugar to a boil, stirring until sugar is dissolved and boil 1 minute. Add rhubarb and poach at a bare simmer, without stirring, until just tender but not falling apart, about 10 minutes. With a slotted spoon transfer rhubarb pieces as cooked to tray. Pour syrup through a sieve into a bowl and return to skillet. Boil syrup until it reaches soft ball stage, about 10 minutes; syrup will be reduced to about 1 cup. Keep warm, covered. Remove side from spring form pan and invert a serving plate over rice pudding. Invert pudding onto plate and remove bottom of pan and plastic wrap. Arrange rhubarb decoratively on top of pudding and brush with warm syrup. Chill rhubarb rice pudding, uncovered, until cold, at least 1 hour and up to 3. Serve rhubarb rice pudding chilled. Serves 6 to 8.
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Reply
| | | From: Genie· | Sent: 10/5/2008 8:14 PM |
| Carolina Gold Rice Pudding
Recipe courtesy Paul Deen.
1 cup short-grain white rice (recommended Carolina gold rice)
1/2 tsp. salt
1 can (14 oz.) Eagle brand sweetened condensed milk
4 TB butter
1/2 cup raisins
1-1/2 TB vanilla extract
Pinch freshly grated nutmeg
Fruit Sauce, recipe follows
Put the rice in the top of a double boiler set over simmering water. Add the
salt
and 3 cups of boiling water. Cover and cook until the rice is tender,
about 30 minutes.
Stir in the condensed milk, butter, and raisins. Cook, stirring frequently,
over simmering
water until the pudding thickens slightly, about 20 minutes.
Remove the pot from the heat and stir in the vanilla and nutmeg. Spoon the
pudding into
individual custard cups and refrigerate until ready to serve. Invert puddings
onto chilled
plates and serve with fruit sauce.
Yield: 8 servings.
~~~Fruit Sauce~~~
1 cup orange juice
1/2 cup sugar
1 TB cornstarch
2 tsp. fresh lemon juice
2 TB butter
1/4 to 1/2 tsp. rum extract
1 cup stewed fruit, optional
Combine the orange juice, sugar, and cornstarch in the top of a double
boiler. Cook
the mixture over simmering water until it thickens.
Remove the pot from the heat and stir in the lemon juice, butter, and rum
extract. Serve
warm over rice pudding garnished with stewed fruit, if desired.
Yield: about 1-1/2 cups.
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Reply
| | | From: Genie· | Sent: 10/10/2008 1:37 AM |
Warm Apple Pudding
3 large apples
1/2 cup sugar
1/2 teaspoon cinnamon
1 tablespoon butter melted
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1/2 cup skim milk
1 egg
1 teaspoon vanilla
3 teaspoons shortening
Slice apples thin put in well greased 8 inch pan Sprinkle sugar, cinnamon and melted butter over the apples Put dry ingredients in a bowl with shortening, egg, vanilla and milk, beat for 2 minutes. Pour over apples. Bake for 35 to 40 minutes at 375F.
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Reply
| | | From: Genie· | Sent: 10/10/2008 1:39 AM |
Regal Bread Pudding
3 cups apple sauce
1 teaspoon lemon juice
5 slices raisin whole wheat bread
3 tablespoons butter
1/4 cup marmalade
1 1/2 teaspoon cinnamon
2 tablespoons sugar
Combine apple sauce and lemon juice; place half this mixture in a small casserole. Spread bread sides with butter and marmalade. Cut 4 slice into cubes; cut remaining slice in 4 triangles. Place cubes on applesauce in casserole; combine cinnamon and sugar, sprinkle 1/2 over cubes, top with remaining applesauce. Arrange triangle in a pattern to top casserole; sprinkle with remaining cinnamon and sugar. Bake at 350F 1/2 hour.
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Reply
| | | From: Genie· | Sent: 10/10/2008 2:05 AM |
Apple Pudding
3/4 cup sugar
4 cups sliced, peeled apples
3/4 teaspoon cinnamon Mix well and put in 8 inch square pan. Then, combine: 3/4 cup flour
3 teaspoons baking powder
1/4 teaspoon salt
3/4 cup brown sugar
1/2 cup butter
3/4 cup oatmeal
1 egg
3/4 cup milk Pour this batter over the top of the apple mixture in the pan. Bake at 350° for about 50-60 minutes. Serve hot. | |
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Reply
| | | From: Genie· | Sent: 10/11/2008 3:31 AM |
Pumpkin Pudding With Caramel Topping
1/4 cup brown sugar
1 Tbsp. margarine
2 cups skim milk
1 (16 oz.) can solid pumpkin
1/2 cup sugar
4 eggs, slightly beaten or 1 cup liquid egg substitute
2 Tbsps. vanilla extract
1 & 1/2 tsps. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger Preheat oven to 350° F. In a small saucepan, combine margarine and brown sugar. Heat over medium flame, stirring until sugar starts to become brittle. Remove from heat and cool, stirring to break up sugar. Combine all other ingredients in a large mixing bowl and beat well. Spray a 2 quart baking dish with nonstick cooking spray and pour pumpkin mixture into dish. Bake for 35 minutes, then sprinkle the top with caramelized brown sugar. Continue baking for 10 to 15 more minutes, or until pudding has set. Cool for at least 30 minutes and serve. This can be made up to 2 days ahead and chilled.
Makes 8 servings, 3/4 cup each. | |
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Reply
| | | From: Genie· | Sent: 10/14/2008 3:49 AM |
Caramel Bread and Butter Pudding Recipe Ingredients: 6 slices of bread, crusts cut off
Softened butter
2 eggs
1 1/2 tablespoons sugar
150ml single cream
2 slices Jim Garrahy’s Traditional Toffee fudge, diced
Pinch of ground cinnamon Directions: Butter the bread and layer in buttered pie dish, butter side up.
Whisk together the eggs with a tablespoon of sugar and cinnamon, add milk and cream. Pour over bread, soak for an hour.
Add fudge and place in preheated oven at 140°C (Gas mark 1).
Sprinkle with remaining sugar and bake for 1 1/2 hours | |
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Reply
| | | From: Genie· | Sent: 10/14/2008 8:13 PM |
BANANA BREAD PUDDING WITH RUM SAUCE BANANA BREAD PUDDING: - 1/3 cup raisins or currants
- 2 tablespoons plus 1/4 cup dark rum
- 2 tablespoons (1/4 stick) butter
- 3 bananas, peeled, halved crosswise and then lengthwise
- 5 tablespoons sugar
- 2 cups whipping cream
- 4 large eggs
- 1 teaspoon vanilla extract
8 ounces firm white bread slices, crusts trimmed, each slice cut into 3 strips 1/2 cup chopped toasted pecans (about 2 ounces) Rum Sauce RUM SAUCE: - 1/4 cup (1/2 stick) unsalted butter
- 1/2 cup whipping cream
- 1/2 cup packed dark brown sugar
- Pinch of salt
- 2 tablespoons dark rum
FOR BANANA BREAD PUDDING: Combine raisins and 2 tablespoons rum in a small bowl. Let stand 20 minutes. Melt 2 tablespoons butter in heavy large skillet over medium heat. Add bananas and 2 tablespoons sugar and cook until bananas are tender, about 2 minutes per side. Remove from heat. Combine whipping cream, eggs, vanilla extract and remaining 1/4 cup rum and 3 tablespoons sugar in a medium bowl and whisk to blend. Preheat oven to 350°F. Butter 9X5X3-inch loaf pan. Arrange 1/3 of bread strips crosswise in bottom of prepared pan. Arrange 6 banana pieces atop bread. Sprinkle with half of raisins and half of pecans. Arrange 1/3 of bread strips crosswise atop bananas. Pour half of egg mixture over. Arrange remaining banana pieces atop bread. Sprinkle with remaining raisins and pecans. Arrange remaining bread strips crosswise atop bananas. Pour remaining egg mixture over. Press gently on top layer to compact. Let stand 15 minutes. Bake bread pudding until puffed and golden and knife inserted into center comes out clean, about 45 minutes. Transfer to rack and cool slightly. Cut bread pudding into slices. Arrange on plates; drizzle with warm Rum Sauce and serve. MAKE RUM SAUCE (Makes about 1 cup): Melt butter in heavy medium saucepan over medium-high heat. Add cream, sugar and salt. Bring to boil, stirring until sugar dissolves. Remove from heat. Stir in rum. (Can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat, stirring constantly.) Serves 6 to 8. | |
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Reply
| | | From: Genie· | Sent: 10/16/2008 9:31 PM |
| Rice Pudding | | | Cozy up to a homemade old-fashioned dessert that's always a pleaser. | | | 1/2 | cup uncooked regular long-grain rice | | 1 | cup water | | 2 | eggs or 4 egg yolks | | 1/2 | cup granulated sugar | | 1/2 | cup raisins or chopped dried apricots | | 2 1/2 | cups milk | | 1 | teaspoon vanilla | | 1/4 | teaspoon salt | | Ground cinnamon or nutmeg | | 3 | tablespoons granulated sugar | | 2 | teaspoons cornstarch | | 1/3 | cup water | | 1 | box (10 oz) frozen raspberries in syrup, thawed, undrained | | 1 | cup whipping cream | | 2 | tablespoons granulated or powdered sugar | | 1 | teaspoon vanilla | | 1. | In 1 1/2-quart saucepan, heat rice and 1 cup water to boiling, stirring once or twice. Reduce heat to low. Cover; simmer 14 minutes (do not lift cover or stir). All water should be absorbed; if not, drain excess water. | | 2. | Heat oven to 325°F. In ungreased 1 1/2-quart casserole, beat eggs with wire whisk or fork. Stir in hot rice and remaining pudding ingredients except cinnamon. Sprinkle with cinnamon. | | 3. | Bake uncovered 45 minutes, stirring every 15 minutes. Top of pudding will be very wet and not set. Overbaking may cause pudding to curdle. | | 4. | Meanwhile, in 1-quart saucepan, mix 3 tablespoons granulated sugar and the cornstarch. Stir in 1/3 cup water and the raspberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. If desired, strain sauce through strainer into bowl to remove seeds. Keep warm or refrigerate until serving time. | | 5. | Remove pudding from oven. Stir well; let stand 15 minutes. Enough liquid will be absorbed while standing to make pudding creamy. Meanwhile, in chilled medium bowl, beat whipped cream ingredients with electric mixer on high speed until soft peaks form. | | 6. | Serve pudding warm with warm sauce and whipped cream, or refrigerate pudding covered about 3 hours or until chilled, then serve with cooled sauce and whipped cream. Store pudding covered in refrigerator; sauce can be stored covered in refrigerator up to 10 days. | | | |
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Reply
| | | From: Genie· | Sent: 10/19/2008 2:20 AM |
| Brûléed Rice Pudding
The rich, thick texture of this lemon and cinnamon scented pudding comes from
using starchy medium-grain rice. For a more intense cinnamon flavor, mix 1
teaspoon
of ground cinnamon into the brown sugar topping.
6 cups whole milk
Zest of 1 lemon, in wide strips
1 cinnamon stick, broken in half
1 cup medium grain rice (7 oz.), such as bomba, Valencia or arborio
3/4 cup heavy cream
1/2 cup granulated sugar
6 TB light brown sugar
1. In a medium enameled cast-iron casserole, combine the milk with the lemon
zest and cinnamon stick and bring to a simmer over moderate heat. Add the
rice and
cook over low heat for 20 minutes, stirring occasionally. Discard the lemon
zest and
cinnamon stick. Continue to cook the rice, stirring often, until it is just
tender,
about 50 minutes. Add the cream and simmer, stirring often, until the rice is
very tender and the pudding is creamy, about 15 minutes.
2. Stir in the granulated sugar and simmer over moderate heat until
dissolved, about 2 minutes. Spoon the pudding into six 1-cup ramekins and
let cool to room temperature, about 30 minutes.
3. Preheat the broiler. Using a coarse sieve, sift 1 tablespoon of brown
sugar
over each pudding. Set 3 ramekins on a small baking sheet and broil 4 inches
from the heat for 20 seconds, or until the sugar is bubbling; repeat with the
remaining ramekins. Let cool until the sugar hardens, then serve.
Makes: 6 servings.
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Reply
| | | From: Genie· | Sent: 10/29/2008 2:49 AM |
| Italian Baked Rice Pudding
3/4 C. sugar
3 extra large eggs
1 C. ricotta cheese
3/4 C. rice (raw)
3/4 C. lemon rind
1 tsp. pure vanilla extract
3 C. whole milk
Cook the rice and let is cool completely. In a bowl mix the sugar and the eggs; mix in the ricotta cheese, lemon rind vanilla and milk. Add the cheese mixture to the cooked rice and fold until well blended. Add all this to a buttered 9" Pyrex baking dish. Bake at 350F. degrees for about 1 hour. Do not over bake or it will become dry. Cool and enjoy. | | |
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Reply
| | | From: Genie· | Sent: 10/29/2008 7:08 PM |
| Layered Pudding Delight With Cherry Pie Filling Ingredients: - 14 whole graham crackers
- 1 package vanilla instant pudding -- (6 ounce size)
- 2 cups milk
- 1 cup whipped topping
- 1 can cherry pie filling -- (21 ounces)
Preparation:Line a 9-inch square pan with whole graham crackers, breaking crackers if necessary. Prepare pudding with milk as directed on package. Let stand 5 minutes. Blend whipped topping into the pudding. Spread half of the pudding mixture over the crackers; top with remaining pudding and crackers. Spread cherry pie filling over top layer of crackers. Chill 3 hours. Serves 9. | |
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Reply
| | | From: Genie· | Sent: 11/2/2008 9:17 PM |
| Lemon Brown Sugar Bread Pudding
1 loaf Challah bread, cut into 2-inch dice
6 eggs, beaten
2 cups heavy cream
1 cup light brown sugar, loosely packed
2 lemons, zested
1 teaspoon vanilla extract
Whipped cream, for garnish
1/2 cup blueberries, for garnish
Powdered sugar, for garnish
Preheat the oven to 350 degrees F.
Put bread cubes into large bowl. Mix eggs, cream,
brown sugar, zest and vanilla together; pour over
bread. Mix well and let sit for a minimum of 15
minutes. Butter a casserole dish and pour the mixture
into the casserole. Put into the top half of the oven
until the center is slightly firm to the touch, about
30 minutes. Remove and serve warm, topped with whipped
cream, blueberries, and powdered sugar.
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Reply
| | | From: Genie· | Sent: 11/4/2008 7:31 PM |
Irish Winter Pudding
Paul Rankin is a wonderful chef from Northern Ireland and he features regularly on TV cookery programmes on both sides of the border as well as in the UK. I don't know if he's known in the US but (if he isn't), he should be.
Ingredients:
14 oz Bramley or Granny Smith apples (or other green cooking apple)
14 oz plums
9 oz fresh or frozen blackberries
4-1&Mac218;2oz golden brown sugar
l/4fl oz dry red wine
4 tbsp crème de cassis (blackcurrant liqueur)
About 10-12 slices of white bread, crusts removed
Fresh mint sprig, to decorate (optional)
Cream or crème fraïche, to serve
For the Berry Sauce:
1lb fresh or frozen blackberries or mixed berries
Juice of one lemon, or to taste
5 oz sugar, or to taste
Method:
1. Peel, core and roughly chop the apples. Aim to make the pieces about the same size so that they cook evenly.
2. Halve and stone the plums and roughly chop them.
3. Place the apples and plums in a medium-sized pan along with the blackberries, sugar and wine and place over medium heat.
4. Bring to the boil and then simmer gently for about 15 minutes, or until apple pieces are soft and rather mushy.
5. Take off the heat and add the crème de cassis. Leave to cool.
6. Line the inside and base of a one litre bowl or mould with the slices of bread.
7. Overlap the slices slightly on the sides to ensure that the filling does not leak through. Any leftover bits of bread can be used to cover the filling (this will be the bottom of the pudding when it is turned out).
8. Place the cooked, cooled fruit carefully in the lined mould and press it down quite firmly.
9. Fill it nearly to the top, then cover it completely with the remaining bread. Weigh this down with a can on a plate and place in the fridge overnight.
10. To make the berry sauce, simple pureé the berries with the lemon juice and sugar in a food processor. Pass through a fine sieve and taste for flavour. Adjust with more sugar or lemon juice as necessary.
11. To serve, carefully turn the pudding out onto a serving plate. Brush any uncoloured bits of bread with a little sauce and decorate with a mint sprig on op, if you wish.
12. Cut the pudding into wedges and serve with a dollop of fresh cream or crème fraïche, and some of the berry sauce on the side.
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