This recipe is creamy and yummy. I like it so much that I double it.

2 tablespoons unsalted butter
1/2 cup medium or short grain white rice
4 cups milk
Pinch salt
1/2 cup sugar
1 teaspoon vanilla

Methods / Instructions
Preheat oven to 300 degrees. Heat butter in a 4 quart saucepan. When butter is frothy add rice and cook for a minute.

Slowly add milk, pinch salt, sugar, vanilla, and bring to under a boil.

Transfer to a 9 inch baking pan or casserole and set in oven.

Bake uncovered for 1 1/2 hours stirring every 15 minutes.

Then bake undisturbed for 30 minutes. Stir again and cook undisturbed for 30 more minutes. Total time 2 1/2 hours.

Variations: you can add heavy cream in the last half hour of baking. Or if you want a crusty topping, reduce sugar in recipe to 1/4 cup. Once out of oven, crumble brown sugar and butter over rice pudding and run the pudding under the broiler until melted and bubbly.

Methods / Instructions
Soften gelatin in 1/4 cup (60 ml) water for 5 minutes.
Melt chocolate with cinnamon and sweetener.
Add milk and water slowly.
Add gelatin.
Stir until dissolved.
Remove from heat.
Add vanilla.
Cool.
When mixture begins to thicken, add nuts.
Turn into cold pan.
When firm cut into pieces.

Methods / Instructions
Combine rice, vanilla, sugar, milk, water, salt and butter in large casserole dish.
Sprinkle top with nutmeg.
Bake at 350 degrees (175 C.) for 2 hours

Imagine a combination of tart rhubarb and creamy sweet custard. Then, try make it. I hope you like it as much as I do. Serves 4-6

2 pounds rhubarb, washed and cut into 1-inch pieces
1/4 cup sugar
1 teaspoon ground ginger

CUSTARD:

1 cup whipping cream
3 egg yolks
3 tablespoons sugar
1 teaspoon cornstarch
1 teaspoon vanilla

Methods / Instructions
Cook rhubarb, 1/4 cup sugar and ginger together over medium heat for about 10 minutes until the rhubarb is tender. Drain.

Heat whipping cream. Mix egg yolks, 3 tablespoons sugar, cornstarch and vanilla together until smooth. Whisk warm whipping cream into egg yolk mixture slowly. Return to saucepan. Heat until thickened over medium heat about 5 minutes. Pour into bowl and cool.

To serve swirl rhubarb and custard together in sherbet glasses or put rhubarb into sherbet glasses and top with custard.

Methods / Instructions
Put milk,sugar,egg yolks,flour,and vanilla in pot.
Mix well,stir constantly over medium heat until desired thickness (don’t get too thick).
Slice bananas and layer with cookies in casserole dish.
Pour sauce over top,then mix together.
Using the 3 egg whites saved,make meringue and place on top.
Cook in a preheated 400 degree (200 C.) oven on bottom rack until desired browness.
Meringue:
Beat egg whites until stiff.
Add 1/4 cup (60 ml) sugar and continue to beat until desired stiffness.

Methods / Instructions
Preheat the oven to 170C. Place the butter and sugar in the bowl of an electric mixer and beat until light and creamy.

Add the eggs one at a time and beat until smooth. Sift the flour and baking powder over the butter mixture. Add the hazelnut meal, malted milk powder and milk, and beat until smooth.

Spoon the mixture into six one-cup capacity ovenproof dishes, then place on a baking dish. Combine the brown sugar and malted milk powder, add the water and stir. Pour over the puddings. Bake for 25 minutes or until tops are golden. Serve with vanilla, chocolate or coffee icecream. Makes 6.

1/4 cup full cream milk

1/2 cup refined sugar

1 tbsp. unflavored gelatin

1/4 cup water

1/4 cup butter, melted

1 cup all purpose cream, chilled
1/4 cup small sago, cooked

Methods / Instructions
Combine mango puree, milk and sugar in a bowl. Whisk and blend well until sugar is dissolved. Set aside. In another bowl, combine water and gelatin. Let stand for 5 minutes then heat mixture until gelatin is dissolved. Mix in butter, blend well. Blend in gelatin mixture with mango mixture. Whip cream until stiff and fold into mango mixture. Mix well. Fold in sago. Pour into 5 dessert glasses and chill. Serve with sliced mangoes and added cream on top. Makes 5 servings.

3 T butter (for casserole dish)
Pudding:
1 loaf white bread (fresh homemade is BEST!! and worth the effort)
1 banana
4 large eggs
3-1/2 cups (825 ml) milk
1/2 cup (125 ml) heavy, whipping-style cream
1-1/3 cups (325 ml) sugar
2 tbsp (30 ml) vanilla extract
1/4 tsp (1 ml) cinnamon
1/2 c walnuts, FINELY chopped
Sauce:
1 stick BUTTER
1/2 cup (125 ml) sugar
2 tbsp (30 ml) cognac
1/4 cup (60 ml) water
1/4 tsp (1 ml) freshly grated nutmeg
1 egg
3/4 cup (175 ml) heavy, whipping-style cream

Methods / Instructions
Butter casserole with 3 tbsp (45 ml) butter.
Cut bread into to 1/2″ cubes and place in buttered casserole.
In blender, puree banana, eggs, milk, cream, sugar, vanilla extract and cinnamon.
Pour liquid over bread cubes and let stand 1 HOUR, pressing down now and then with a spatula to make sure bread cubes are thoroughly wet.
Just prior to baking sprinkle walnuts over top and press into pudding well with the spatula.
Bake at 375 degrees (200 C.) until top is puffed and lightly golden–about 1 hour (Pudding will puff up–may have cracks–and will decrease in size as it cools; THIS IS EXPECTED).
Drizzle Cognac Sauce (recipe below) over top and serve warm.
Cognac Sauce:
In large (2-qt capacity) bowl melt the butter.
Whisk in sugar, cognac, water and nutmeg.
Cook in microwave on medium high, stirring well after each minute, until the mixture is well blended and has come to a boil.
Whisk an egg until frothy; then vigorously whisk into the cognac mixture.
Return sauce to microwave and cook on high until thickened–stirring every 30 seconds.
After sauce has cooled to room temperature, whisk in the heavy cream.
Store left over sauce and pudding in the refrigerator–warm in microwave with the sauce on the pudding to serve after it’s cold.
Comments
I took my grandmother’s old, farm-style bread pudding recipe and jazzed it up. It goes over quite well–even people who tell me they don’t like bread pudding end up asking for the recipe! (Unlike some dessert sauces that have liquor in them–this one is mild and only serves to compliment to delicate flavor of the bread pudding.)