- 1/2 cup arborio rice
- 1 cup water
- 3 cups milk
- 3/4 cup sugar
- 2 tbsp cornstarch
- 1 tsp orange blossom water
- chopped almonds
- In a medium saucepan bring the the water to a boil. Stir in the rice, cover, and reduce the heat to very low. Simmer for 8 to 10 minutes, until the water is absorbed.
- Meanwhile combine the milk, sugar, cornstarch, and orange blossom water. Stir well until the sugar is absorbed.
- When the 10 minutes are up, pour the milk mixture into the rice and turn the heat to high.
- Stir until the mixture comes to a boil. Reduce the heat and then simmer, stirring occaisionally for 30 minutes.
- Divide between ramekins. Sprinkle the tops with the almonds and then chill for 3 hours. Serve.
- 1 unbaked pie crust, rolled out and placed in a 9" pie plate
- 4 peaches, pitted, sliced thin
- 2/3 cup sugar
- a pinch of nutmeg
- 1/4 cup flour
- 1 cup heavy cream
- blanched sliced almonds
- vanilla ice cream
- Preheat the oven to 400 F.
- Combine the flour, sugar, and nutmeg. Stir in the peaches until well mixed.
- Lay in the unbaked pie crust.
- Pour on the heavy cream.
- Bake for 35 minutes.
- Sprinkle on the almonds.
- Bake 5 minutes longer.
- Cool. Serve with ice cream if you wish.
- 1/2 cup canola oil
- 1 cup lightly packed brown sugar
- 1 egg
- 1 cup buttermilk
- 2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla
- 1 cup oats
- 3/4 cup chocolate chips
- Preheat the oven to 400 F.
- Line a muffin tray with muffin cups and spray them with cooking spray.
- Combine the canola oil, brown sugar, egg, vanilla, and buttermilk. Mix well.
- Combine the flour, baking soda, baking powder, salt, chocolate chips,and oats.
- Mix together until just blended.
- Spoon into the muffin cups.
- Bake about 25 minutes.
- 3 1/2 oz. package instant vanilla pudding
- 14 oz. sweetened condensed milk
- 1 cup milk
- 1 cup heavy cream
- 1 cup sour cream
- vanilla wafers
- 2 bananas, sliced
- Combine the pudding powder, condensed milk, and milk. Whisk well for 2 minutes.
- Chill 15 minutes.
- Beat the cream and then fold into the pudding. Fold in the sour cream.
- Chill.
- Place the wafers across the bottom of a 13 by 9 inch pan. Lay the sliced banana on top. Spread on the pudding.
- Serve.
- 1 3/4 cup flour
- 2/3 cup sugar
- 1/2 cup cocoa
- 2 tsp baking powder
- 1/2 tsp salt
- 1 egg
- 3/4 cup milk
- 1/3 cup butter, melted
- 1 tsp vanilla
- 1 cup fresh sliced, strawberries or raspberries
- Preheat the oven to 375 F. Line a muffin tin with muffin cups and spray with cooking oil.
- Combine the flour, sugar, cocoa, salt, baking powder. Mix well.
- Stir in the egg, milk, butter, vanilla, and berries.
- Stir until just combined.
- Spoon into the muffin cups.
- Bake about 20 to 25 minutes.
- 4 eggs
- 1 1/2 cups water
- 1 tsp vanilla
- 1 pckg butter cake mix
- 3.4 oz. instant vanilla pudding mix
- 3.4 oz. instant chocolate pudding mix
- 1/2 cup butter, melted
- 1/4 cup canola oil
- 1/2 cup chocolate chips
- Preheat the oven to 350 F.
- Grease and flour a bundt pan.
- Combine the eggs with the water and the vanilla.
- Mix in the cake mix, and pudding powders.
- Stir in the butter and oil. Mix well.
- Stir in the chocolate chips.
- Pour into the prepared pan.
- Bake 60 minutes or until done.
- 1/2 cup butter, softened
- sugar
- a pinch of salt
- 4 eggs
- vanilla
- 1 cup flour
- 1 1/2 cups fresh raspberries
- 3/4 cup mascarpone
- Preheat the oven to 375 F. Wrap a 10 inch springform pan in aluminum foil.
- Cream the butter with 1/2 a cup of sugar and the salt.
- Beat in 3 eggs and 1/2 tsp vanilla.
- Stir in 1 cup flour until just blended and then spread in the bottom of the pan.
- Beat the remaining egg with 1/4 cup sugar, and 1/2 tsp vanilla.
- Beat in the mascarpone and spread over the batter.
- Place the raspberries on top and sprinkle lightly with sugar.
- Bake 45 minutes.
- 1 sheet puff pastry
- 2 tbsp butter
- 3/4 cup sugar
- 1/2 cup water
- 3 granny smith apples, peeled, sliced thin
- vanilla ice cream
- Preheat the oven to 425 F.
- Roll out the thawed puff pastry and bake 15 minutes.
- Meanwhile combine the sugar and water in a saucepan.
- Boil until amber coloured.
- Add the apples and stir well. Cook 12 minutes.
- Stir in the butter.
- Remove the puff pastry from the oven and spoon the apples on top. Cut in squares. Serve with vanilla ice cream.
- 2 cups flour
- 1 1/2 cups bran
- 1/2 cup packed brown sugar
- 1/4 tsp salt
- 1 1/4 tsp baking soda
- 2 cups milk mixed with 2 tbsp vinegar
- 1 egg
- 1/2 cup molasses
- 1/4 cup canola oil
- 1 ripe banana, mashed
- 1/2 cup chopped pecans
- Preheat the oven to 350 F.
- Combine the bran, flour, sugar, salt, and baking soda.
- Stir in the milk with vinegar, egg, molasses, canola oil, banana, and nuts.
- Mix well.
- Spoon into a cup lined muffin tin.
- Bake for 25 to 30 minutes.
- Serve warm with honey.
- 1/3 cup butter
- 1 1/2 cups chocolate chips
- 2/3 cup flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup sugar
- 1/4 cup packed brown sugar
- 1 tsp vanilla
- 1 cup chopped pecans
- 2 eggs
- Preheat the oven to 350 F.
- Melt 1 cup of the chocolate chips with the butter in the microwave.
- Add the flour, baking powder, salt, sugars, and stir well.
- Add the vanilla and eggs and beat until smoothe.
- Stir in the remaining 1/2 cup chocolate chips and the nuts.
- Bake 30 minutes.
- Serve with vanilla ice cream.
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