Tag Archives: cinnamon

Nellies Rice Pudding

24 Feb


Nellie aunt Faith makes the best rice pudding.

I will only agree to go to a Coney Island for the rice pudding. Sorry, I don’t eat hotdogs. Now, I never said I didn’t like hotdogs….

I just choose not to burp a hotdog all day long. Gross.

Besides, does anyone even know what hotdogs are anyways?!?! We all have our own speculations and just the thought of that alone convinces me to order the Greek salad with extra beets. Yup, I’d rather have a vegetable that taste like dirt.

This rice pudding recipe first came from my Aunt Faith. (Nellies sister) Aunt Faith got this recipe from a local Coney Island restaurant, but my lovely mother (Nellie) will deny all facts the Aunt Faith had this recipe first! Sisters….. My point is, THIS RECIPE IS A TRUE AUTHENTIC CONEY ISLAND RECIPE!

Ok, let’s talk raisins. Love them, or hate them? I’m on the fence.

You will never see me grab and pound down that little red box, that has a solid block of raisins all stuck together. Why such a small box, anyways?

I’ll tell you why! It’s because this tiny box was designed for the of the pointer finger only.

You have to take your pointer finger to break the raisins apart, making everyone look like they’re a sloth scratching and digging for ants. You know….what I’m talking about!

Then there is always that annoying last raisin stuck in the corner that never comes loose on its own. Once again, you can only use your pointer.

My other reason for loving Coney Island rice pudding is the creammmmm….mmmm peel back the seal on those individual mini coffee creamers and then pour as many as you can until it almost over flows.

Then drop half of the empty containers on the floor, so the waitress doesn’t think you have dairy issues.

Un-refrigerated coffee creamer is a standard condiment for every Coney Island! Make room ketchup and mustard!

Long grain rice is most commonly used for rice puddling. I also like to use jasmine rice. It gives a slightly floral scent and taste.

Use vitamin D milk for best flavor and creaminess. 2% works good too.

Once the rice is completely done and the milk is thicken by the starch of the rice; add one tempered beaten egg. Finish with vanilla and butter.

I purposely left the spoon full so I could eat it!

Cover with an obscene amount of cinnamon.


Nellies Rice Pudding

1 quart (4 cups) Milk (whole vitamin D)
1 quart (4 cups) Water
2 cups granulated Sugar
1 1/2 cup Long Grain Rice
1 cup Raisins (optional)
1 teaspoon Sea Salt
2 teaspoon Vanilla
1 Egg
2 Tablespoons Butter

In a large stock pot combine the milk, water, (raisins if using) sugar, rice and salt. Leave on medium heat stirring often for about 40-45 minutes or until the liquid has reduced down about 2 inches and the rice in done and has thickened the milk.

Turn heat to low. Beat the egg in a liquid measuring cup; add enough water to the egg to equal 1/2 cup of liquid. Add 1/4 cup of the rice mixture to the beaten egg, stirring instantly.

Add the tempered egg mixture to the rice stirring instantly. Turn heat back up to medium and bring just to a boil then remove from the heat.

Add the vanilla and butter. Pour into your dishes of choice. Sprinkle the top completely with ground cinnamon.

Serve warm with a splash of cream. So creamy and delicious!

*Recipe stolen from Nellie and revealed to the planet first on Tahnycooks!


Strawberry Shortcake

21 Jan


Strawberry Shortcake; not a dessert exactly in season, I know. But, Max has been asking me if he could (not me, him) make this fruity and sweet dessert since he read the book Cook-a-Doodle-Doo! at school. This is a great book to read together and then make this dessert together with your child/grandchild. Max could hardly wait to have me look up this children’s book on the Internet and to find the recipe this Red Hen used to make her famous Strawberry Shortcake!

So, let me introduce Weston to you. He is Max’s uncle and Kent’s youngest brother. He is tons of fun, 12 years old, and LOVES CHOCOLATE, SWEETS, CANDY and DESSERTS! My kind of guy!

I will never forget the time when Max was 4-5 yrs old, and he just came home from spending time over at Grandma Diane’s & Poppas house with Weston. I asked him if he had a good time, he said, “Yes, but Weston is making me call him Uncle Weston!” This just didn’t seam right to Max since they are only 3 years apart!

Kent likes to use one of Weston’s phrases he used when he walked through my door one day and saw a container full of candy poured all over my living room floor. Weston was wide eyed and stopped in his tracks and said, “I like…what I…..seeee….!”

These listed people below are the group of people that have a strong passion for dessert just like me! And today I’m officially adding Weston to this club.

1. Pastor Kevin
2. Harold (pastor Kevin’s father)
3. Becky (my youngest sister)
4. Rudy
6. Weston

Max and Weston were very excited and ambitious to make this dessert together. They did a great job! They were very hands on!

Don’t over mix the biscuit dough. You should be able to see butter lumps throughout the dough.

Like I said they were VERY hands on!

You can see the butter chunks, that is the biggest tip to having a great biscuit.

While the biscuit cake is baking, toss the strawberries in the sugar to draw out their juices to create a nice syrup.

Let the biscuit cool completely and then layer with half the strawberries and whipped cream. Repeat for the top layer.



Strawberry Shortcake Cook-a-Doodle-Do Style!

2 cups sifted flour
2 Tablespoons sugar
1 Tablespoon baking powder
1/2 teaspoon salt
2/3 cup milk
1 egg (beaten)
1 teaspoon cinnamon
1 stick (1/2 cup) butter

1 quart of clean and trimmed strawberries
1/4 cup sugar

2-3 cup sweetened whipped cream

Preheat oven to 425 degrees. Toss the sugar and strawberries together and set aside.
Sift flour, baking powder, salt and cinnamon together. Cut butter into pieces and cut in using a pastry blender. Mix will look lumpy.
Mix in the egg and milk and mix with hands until dough is moist.
Place the dough in a round, 9 inch, greased cake pan. (I spilt the biscuit dough between two pans)
Bake for 15-18 minutes in a 425 degree oven.
Remove from the pan and allow to cool completely on a wire cooling rack. Then slice the cake through the middle so that there are two layers.
Spread the whipped cream on the bottom layer and top with strawberries. Place the remaining biscuit on top and repeat with whipped cream and strawberries.
Slice and serve!

Thanks Max & Weston I had a blast watching you both!

Cinnamon Bread Pudding & Butter Sauce

13 Dec


“What the heck is figgy pudding and why won’t they leave until they get some?!” This is the question my husband asked me as we were together in the the car listening to the radio playing “We Wish You a Merry Christmas.” I just looked at Kent and said, “I don’t know what it is but, I bet it is delicious if people are staying until they eat some of it!” Right?!

Anyone that knows my dear husband, wouldn’t be surprised at all, by this random question from his brain and out his mouth. Knowing Kent, he probably has been thinking this question from the first time he heard that song. He just finally blurted it out! I’m glad he did, because I took the question on as a personal mission to find out! I need to know what is so extraordinary delicious about this dessert that would prompt people to be so rude to a hostess and demand some figgy pudding or they’re not leaving! Gosh, what would you do if you had a guest like that?! First off, I would probably bust up laughing and pointing saying you just said “figgy pudding” and yah sure, it’s right next to the “The Turducken!” (Boneless Turkey Stuffed with a Boneless Duck and Boneless Chicken)

Ok, so what exactly is figgy pudding? Well, the obvious answer is; it’s some kind of fig pudding. But, after doing some research this dessert is a cake and not a pudding at all. And, this cake is usually soaked in booze. Figgy pudding became popular in the 19th century and is a traditional English dessert that is fading in popularity these days. Hmmmm….wonder why?! Figgy pudding resembles
a fruit cake more then anything, it’s full of nuts, citrus, spices and dried figs of course.

Well, I hate to say it, but if Kent was to be served this dessert at someone’s house he would gladly leave; he hates nuts! He would not be begging the host to stay, he would be begging me to leave!

So, after all this research and talk about what I thought would be more like a bread pudding has left me craving for some buttery, rich, custardy bread pudding! And, I left all dried fruits out! Not even a raisin touch my bread pudding. Oh goodness….the sauce that goes on top is worth burning your tongue if you might be a little impatient to try it!

Start with either a homemade loaf of cinnamon bread or a loaf bought from the bakery. Or, you could do what Nellie does; she uses leftover cinnamon rolls. Yum! Dice up in large cubes, then lay on a cookie sheet and let it dry out. You need it to be stale so the bread will soak up the custard mixture better.

Make your custard. I was short 1 cup of half & half so I used eggnog. Turned out so good!

Pour the custard over the stale bread cubes in a prepared dish. Let the bread soak up the liquid for at least 15 minutes before baking. While the bread pudding is baking, start preparing the topping.

This bread pudding can be made with raisins, dried cranberries or even dark chocolate chunks. I opted for just plain yet delicious. I truly just wanted the sauce, but after taking my first bite with the bread pudding I thought this is a marriage made in Heaven! And, this is defiantly a dessert people will be waiting for! Bye, bye, figgy pudding!


Cinnamon Bread Pudding & Butter Sauce

6 eggs
2 cups milk
1 3/4 cups half & half or light cream (I used 1 cup of eggnog to make up what I was short in half & half)
1 cup sugar
2 teaspoons vanilla
6 cups cubed cinnamon bread or cinnamon rolls without icing (about 1 pound)
1 recipe Butter Sauce (see recipe below)

For pudding, in a large mixing bowl, beat eggs by hand. Beat in milk, cream, sugar, and vanilla until combined. Stir in the cinnamon bread.
Grease a 2-quart rectangular (12×7-1/2×2-inch) baking dish. Add bread pudding mixture, spreading evenly.
Bake in a 325 degree F oven for 55 to 60 minutes or until top is puffed and a knife inserted near the center comes out clean. Serve warm with Butter Sauce. Makes 8 to 10 servings.

Butter Sauce:

1/2 cup packed brown sugar
1/4 cup butter
1/3 cup light-colored corn syrup
1/4 cup half-and-half or light cream

In a small saucepan, heat packed brown sugar and butter until butter melts. Carefully add light-colored corn syrup and half-and-half or light cream. Cook, stirring constantly, over medium-low heat for 1 to 2 minutes or until sugar is dissolved and mixture is smooth. Pour over the warm bread pudding or serve on the side. Enjoy!

*recipe adapted from Midwest Living.