February 15th, 2007 by alice
Tags: Crearice, Pudding
INGREDIENTS
- 1cupboiling water
- 1/2cupshort-grain rice
- 5cupsmilk
- 1/3cupgranulated sugar
- 1/2cupraisins
- 1teaspoonvanilla
- 1teaspooncornstarch
- 1pinchsalt
- 2egg yolks
- 1pinchnutmeg
- garnish withcinnamon, adn
- cream, if so desired
DIRECTIONS
- Combine boiling water and uncooked rice in a large heavy saucepan.
- Cook over low heat approx.
- 15 minutes covered until all the water is absorbed.
- Stir in 4 1/2 cups of the milk and slowly bring to a boil.
- Combining the last 1/2 cup milk, with the sugar, and cornstarch, stir til smooth.
- Add to the rice and milk mixture.
- Lower the heat low, low, simmer.
- Add the raisins, salt, and nutmeg.
- Stirring occassionally– Cover and keep on low low heat.
- Sometimes takes 1 1/4 hours, to 3 hours– When this is cooked and thickened properly.
- Beat the two egg yolks in a bowl with a small amount of the cooked pudding.
- Add to the rice into the pot and cook one more minute.
- Remove from heat.
- Add vanilla.
- Spoon into a large bowl or seperate dishes.
- Garnish with cinnamon.
- Serve with cream.
- This pudding is well worth the time in cookin, a little effort.
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February 15th, 2007 by alice
Tags: Cake, Carrot, Lee, Like, Sara
INGREDIENTS
- 2eggs
- 1teaspoonvanilla
- 6ouncesoil
- 1teaspoonsalt
- 1 1/2teaspoonsbaking powder
- 2teaspoonscinnamon
- 1cupsugar
- 1 1/4cupsflour
- 1cup finely gratedcarrots
- 1cupwalnuts
- 1/2cuplight raisins (optional)
-
CREAM CHEESE ICING
- 6ouncescream cheese, softened
- 1/4lbbutter, softened
- 2cupsicing sugar
- 1 1/2teaspoonsorange extract
- 1teaspoonorange rind
- 1tablespoonlight corn syrup
- 1tablespooncornstarchor flour
DIRECTIONS
- Set oven to 325 degrees.
- Set oven rack to second lowest position.
- Grease a 9-in square pan.
- For cake; combine first 8 ingredients.
- Beat on med speed 3 mins, scaping down sides of bowl.
- Stir in last 3 ingredients; mix well.
- Spread evenly in pan.
- Bake for 50-60 mins, or until cake tests done.
- Cool.
- FOR ICING; Cream the cream cheese with butter until fluffy.
- Add the icing sugar, beat until well mixed and smooth; about 1 min.
- Add all remaining ingredients, beat until well mixed and fluffy.
- Spread over cooled cake.
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February 15th, 2007 by alice
Tags: Blue, Cheese, Chicken, Mushroom, Pasta, Sauce, Spinach
INGREDIENTS
- 1lbboneless skinless chicken breasts, diced
- 1lbpasta, any kind
- 2cupsmushrooms, chopped in half
- 1mediumonion
- 1cup cooked choppedspinach, from frozen or fresh
- 2ouncesblue cheese
- 10ounceslow-fat sour creamor yoghurt
- salt
- pepper
- 1tablespoonolive oil
DIRECTIONS
- Prepare the pasta, according to package directions, while you make the rest of the meal.
- Put half the olive oil in a large pan, add the diced chicken and brown- set aside.
- Put the rest of the olive oil in the pan and add the onions and mushrooms.
- Cook until the juices from the mushrooms disappear (about 5- 7 mins) Add the chicken and spinach and mix thoroughly.
- Add the sour cream and blue cheese and stir over a low heat until the blue cheese is melted.
- Add the cooked pasta and stir to mix.
- Add salt and pepper to taste and serve.
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February 15th, 2007 by alice
Tags: Cheese, Cream, Filling, Loaf, Pumpkin, Quick
INGREDIENTS
-
FILLING
- 1 (8 ounce)packagecream cheese, room temp
- 1/2cupsugar
- 1tablespoonflour
- 1largeeggor extra large egg
- 1tablespoon finely gratedorange rind
-
BREAD
- 1 2/3cupsflour
- 1teaspoonbaking soda
- 1/2teaspooncinnamon
- 1/2teaspoonsalt
- 1/2teaspooncloves
- 1/4teaspoonginger
- 1/4teaspoonnutmeg
- 1cuppumpkin puree
- 1/2cupoil(not olive oil)
- 2largeeggs
- 1 1/2cupssugar
- 1cup choppedwalnuts (optional)
DIRECTIONS
- Set oven to 325 degrees.
- Grease two 8×4-in loaf pans, or use mini loaf pans if desired.
- In a med bowl, combine all filling ingredients until smooth; set aside.
- In another bowl, sift 1-2/3 cup flour, baking soda, salt, cinnamon, cloves, ginger and nutmeg; set aside.
- In a large mixing bowl, combine the pumpkin puree, oil, 2 eggs and 1-1/2 cups sugar, beat well.
- Stir the pumpkin mixture into the flour mixture just until combined.
- Fold in nuts, if using.
- Pour half of the pumpkin bread batter evenly into prepared loaf pans.
- Spoon cream cheese mixture on top of batter, and then pour on the remaining pumpkin batter.
- Bake for 60-70 mins (if using the 8×4 pans), bake for a shorter time for mini loaf pans.
- Cool in pans for 10-15 minutes.
- Remove to a rack to cool completely.
- Store loaf bread in fridge, wrapped tightly.
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February 15th, 2007 by alice
Tags: Casserole, Cheddar, Zucchini
INGREDIENTS
- 2lbszucchini, sliced(6 cups)
- 1cupsour cream
- 2eggs, divided
- 2tablespoonsflour
- 1 1/2cupscheddar cheese, shredded
- 6slicesbacon, cooked and crumbled
- 1cupbreadcrumbs
- 3tablespoonsbutter, melted
DIRECTIONS
- Set oven to 350 degrees.
- Butter a 13×9, or smaller.
- Cook zucchini in a small amount of water until tender, about 15 mins; drain and sprinkle with salt.
- Lightly beat egg yolks; mix with sour cream and flour.
- Beat egg whites until stiff; fold in sour cream mixture.
- In a baking dish, layer half of the zucchini, half of the sour cream mixture, and half of the cheese; sprinkle with bacon.
- Repeat layers of zucchini, sour cream mixture, and cheese.
- Combine crumbs with butter; sprinkle over top.
- Bake, uncovered for 20-25 minutes.
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