grandma berger's rice pudding

as I have said before, both my grandfathers were rice farmers and my father's mother used rice in everything she could.  when I found her rice pudding recipe in a cookbook a few months ago, I couldn't wait to try it.  I finally made it tonight and it was as wonderful as I thought it would be.

 

 

1 1/2 cups rice

3 cups milk

salt to taste

1/2 stick margarine

3/4 cup sugar

3 eggs, beaten

1 small (8 ounce) can crushed pineapple
ground cinnamon

1. in a heavy saucepan, over low heat, cook rice, milk, and salt until milk is completely cooked and thickened (it should leave a ribbon when you stir it) about 15 minutes
2. preheat oven to 350 degrees
   
3. remove from heat and stir in margarine and sugar until margarine is melted
4. stir in beaten eggs and crushed pineapple
   
5. pour mixture into an oven-safe dish and bake about 20 to 25 minutes or until slightly firm
6. sprinkle with ground cinnamon once you remove from the oven and serve warm
   

garlic and rosemary challah

after the success of the white chocolate and strawberry challah for tax season breakfast, I decided to make a savory version for the reunion.


garlic and rosemary challah

1 tablespoon active dry yeast       
1 teaspoon active dry yeast       
3 tablespoons sugar       
1 1/4 cup warm water       
4 1/2 cups all purpose flour       
1/2 tablespoon kosher salt       
1/4  cup vegetable oil       
2 eggs       
3 tablespoons chopped garlic (preferably roasted)
1 teaspoon minced fresh rosemary      

1. in the bowl of an electric mixer fitted with a paddle attachment, mix together the yeast, 1 tablespoon of the sugar the water, 1 ¼ cups of the flour, the salt, and the oil. mix on low speed for 1 minute (alternately the dough can be mixed by hand in a large bowl).           
2. add the eggs, the remaining 2 tablespoons of sugar, the chopped garlic and half of the remaining flour and mix until incorporated. add the rest of the flour and mix on medium speed for 4 minutes; if the dough is too wet, add a little more flour until the dough no longer sticks to the sides of the bowl. fold in the rosemary.           
3. remove the dough from the mixing bowl and place in a lightly oiled large bowl. cover with a slightly damp towel and let rise in a warm place for 2 ½ hours.           
4. pre-heat the oven to 350. lightly butter a 12” baking sheet.           
5. remove the dough from the bowl and place it on a lightly floured work surface. divide the dough into 3 equal pieces and roll them into strips about 8 inches long. press the 3 strips together at one end and then braid the dough strips, crossing the strip on the left under the middle strip, then the right strip under the middle, and so on 6 or 7 times, until you complete the braid.           
6. pinch the ends together and transfer to the prepared baking sheet. let rise for another 10 minutes. bake for 25 to 30 minutes, or until golden brown.

growing up -- tuesday's take 5

1. what is one thing that your parents ate growing up that you have never had?
2. at what age did you start cooking or helping out in the kitchen?
   
3. do your kids help you in the kitchen?
   
4. what was your favorite food growing up?
   
5. what is your favorite "kid" dish that you still like to eat/cook as an adult?
   

answer these 5 questions on your blog today and enter your name (or your blog's name) in the name field below and a permalink (the url for your blog post with the answer to these questions and not just to your main blog page) to your blog post in the url field. thanks for playing, see you next week!

beer nuts

I love these and I don't even drink beer. one word of warning though, these are very addictive. they can be kept for 2 weeks in an airtight container, just toast them again when you want to serve them.

2 1/4 cups (18 oz) mixed nuts
2 tablespoons fresh rosemary, coarsely chopped
1/2 teaspoon cayenne pepper
2 teaspoons dark brown sugar
1 tablespoon unsalted butter, melted

1. preheat the oven to 350º.
2. toss the nuts in a large bowl to combine and spread them out on a baking sheet.
3. toast in the oven until they become light golden brown, about 10 minutes.
4. in a large bowl, combine the rosemary, cayenne, sugar, and melted butter.
5. thoroughly toss the toasted nuts in the spiced butter and serve warm. once you eat these, you will never want to stop.

spritz cookies

you have to have a cookie press to make these cookies. if you do not have one, you need to get one, they are great. you will be amazed how quickly you can make dozens of cookies.

1 cup shortening
¾ cup sugar
1 egg
2 ¼ cups flour
½ teaspoon baking powder
dash salt
1 teaspoon almond extract

1. combine and mix well; shortening, sugar, and egg.
2. mix in; flour, baking powder, salt, and almond extract.
3. put dough in cookie press and press out cookies.
4. bake at 350 degrees for about 7 minutes.

bacon quiche

1 pound bacon, crisp cooked   
1 unbaked pie shell       
1 cup shredded swiss or cheddar cheese       
4 eggs       
2 cups half-n-half      
sugar to taste       
1/8 teaspoon nutmeg       
1/8 teaspoon cayenne       
1/4 teaspoon salt            

1. preheat the oven to 400.           
2. crumble the bacon into the pie shell.  sprinkle the cheese over the bacon.           
3. combine the remaining ingredients in a mixing bowl and beat for 1 minute.  pour into the pie shell. 
4. bake on the lowest rack at 400 degrees for 15 minutes.  reduce the oven temperature to 325 degrees and back for an additional 30 minutes or until a knife inserted into the center comes out clean.

easter tuesday take 5

1. are you going to cook easter dinner this year or are you going somewhere?
   
2. what is your favorite easter food?
3. what is your favorite easter candy?
4. what is one easter food that you wish you could eat all year round?
5. what is one easter food/candy that you could do without?

answer these 5 questions on your blog today and enter your name (or your blog's name) in the name field below and a permalink (the url for your blog post with the answer to these questions and not just to your main blog page) to your blog post in the url field. thanks for playing, see you next week!

apricot twist

1 can sliced apricots
1 jar apricot preserves       
1/3 cup pecans       
1 package hot roll mix       
3/4 cup warm water       
1 egg       
3 tablespoons sugar       
6 tablespoons butter, melted   
1 1/2 cups confectioners sugar       
1/4 teaspoon rum flavoring       
2 to 3 tablespoons milk               

1. in a blender or food processor, combine the canned apricots (with juice), the jar of apricot preserves and the pecans and blend until well mixed.
2. dissolve the yeast from the hot roll mix and the warm water in a large bowl for 5 minutes.             
3. stir the egg and sugar into the yeast/water mixture.  add the hot roll mix and mix well.
4. knead on a floured work surface for 2 to 3 minutes.  place in a lightly greased bowl.
5. cover with a kitchen towel and let rise for 30 to 45 minutes.
6. divide the dough into 3 equal pieces and shape each piece into a ball.
7. roll 1 ball into a 12-inch circle on a lightly floured surface.  fit onto a greased pizza pan and brush will 2 tablespoons of the melted butter and sprinkle with 1/3 of the filling.
8. repeat step 7 with with remaining 2 pieces of dough and the remaining filling.
9. place a 2-inch glass, open side down in the center of the layers and press lightly to score.  cut the layers into 16 wedges, starting from the outside edge and ending at the circle.  twist each wedge 5 times.
10. let rise for 30 to 45 minutes.  preheat oven to 375.
11. bake in preheated oven for 20 to 25 minutes (until golden brown).
12. in a bowl, combine the confectioners sugar, rum flavoring and the milk and mix well.
13. drizzle the glaze over the warm coffee cake.

I love me some peeps

http://www.flickr.com/photos/psilver/

this morning, I was reading an article in our waco paper about peeps, the marshmallow candies that I love. I'm sure it comes as no surprise to you that I love these goodies. the article was great and there wasn't much in the article that I didn't already know about peeps. but I was surprised to learn that some people make their own peeps, something I've never even thought of trying. if you want to give this a go, the recipe is on allrecipes.com: how to make marshmallow chicks

corque moniser bake

 

6 slices multi-grain brown bread       
1/3 cup dijon mustard       
4 oz gruyere cheese slices       
3 ham slices       
6 eggs       
1 teaspoon kosher salt       
1/3 cup whole milk       
4 tablespoons gruyere, emmental, or cheddar cheese, grated   
good sprinkling of  worchestershire            

1. spread the mustard on the bread slices and make sandwiches with the gruyere and ham slices.  cut each sandwich in half making 2 triangles from each sandwich.           
2. tightly pack the sandwiches in a baking dish approximately 10 1/2 by 8 1/4 inches and 2 inches deep.                
3. beat together the eggs, salt, and milk and pour this mixture over the sandwiches.   
4. cover the dish and refrigerate overnight.           
5. the next morning, preheat the oven to 400 and take the dish our of the refrigerator and remove the cover.           
6. sprinkle the grated cheese and worchesterchire over the dish and bake in the oven for 25 minutes.

breakfast bread pudding

1 tablespoon olive oil   
1 yellow onion, minced
1 pound bulk breakfast sausage, crumbled
10 eggs   
3 cups milk   
1 teaspoon kosher salt   
1/2 teaspoon freshly ground black pepper   
1/2 teaspoon garlic powder   
1 loaf day old brioche or country white bread, cut into 1 1/2-inch cubes (about 12 cups)
2 cups shredded sharp cheddar cheese (about 8 ounces)

1. heat the olive oil in a mediums skillet over medium-high heat.  add the onions and saute until translucent (about 7 minutes).
2. add the sausage to the skillet and brown, stirring to break up any large clumps.
3. using a slotted spoon, transfer the sausage and onions to a shallow bowl and allow to cool to room temperature.
4. in a large bowl, whisk the eggs, milk, salt, pepper and garlic powder.  stir in the bread, sausage and onion mixture, and the cheese.
5. butter a 13 X 9 inch baking dish, pour mixture into prepared baking dish and cover with foil.  let the dish sit in the refrigerator for at least 1 hour or overnight.
6. preheat the oven to 350.
7. bake the pudding, still covered, for about 45 minutes.  remove the foil and bake 10 to 15 minutes more, until browned.  serve immediately.

blueberry cream cheese rolls

 

 

2 tablespoons granulated sugar       
1 teaspoons granulated sugar       
1 package 1/4 oz active dry yeast       
2 tablespoons unsalted butter softened   
1 1/4 teaspoons salt       
1 1/4 cups milk       
2 tablespoons milk       
1 egg       
4 cups flour       
2 cups confectioners sugar       
4 ounces cream cheese       
1 10-oz jar blueberry preserves       
fresh blueberries                      

1. combine 1/4 cup warm water, 1 teaspoon granualted sugar and the yeast; let stand for 5 minutes.
2. using an electric mixer, beat the butter with the salt and the 1 1/4 cups milk and the remaining 2 tablespoons of granulated sugar until fluffy. 
3. gradually add the flour at low speed. transfer the dough to a floured surface and knead for 2 minutes .
4. place in a greased bowl and turn to coat.  cover and refridgerate overnight to let rise.
5. preheat the oven to 400.  take the dough out of the refrigerator.  grease a 9 X 13 inch baking pan.
6. on a floured surface, roll our the dough into a 12 by 16 inch rectangle.  spread the blueberry preserves on the dough, leaving a 2-inch border.  sprinkle the fresh blueberries on top of the blueberry preserves.
7. roll up lengthwise and seal the edges.  slice into 1 to 1 1/2 inch pieces and place in the pan cut sides up.
8. bake until golden-brown, 20 to 25 minutes.
9. using a electric mixer, beat the confectioner's sugar, cream cheese, and the remaining 2 tablespoons milk.
10. top the rolls immediately with cream cheese icing when fresh out of the oven.
    

what I'm cooking for tax season breakfast

as I said before, I cook breakfast and afternoon treats for mike's office on the last saturday of tax season (which will be april 11th this year and is quickly approaching). here is my plan for what I am making:

breakfast:

1. mike's biscuits
2. blueberry cream cheese rolls
3. breakfast bread pudding
4. croque monsieur bake
5. apricot twist
6. bacon quiche
7. berry milk

afternoon treats

1. chocolate hazelnut biscotti (a version of my holiday biscotti)
   
2. beer nuts
3. granola bars
   
4. spritz cookies
5. white chocolate/dried strawberry challah (a variation on my traditional challah)