Tag Archives: cream

Nellies Rice Pudding

24 Feb

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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.

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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.

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

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Cover with an obscene amount of cinnamon.

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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
Cinnamon

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!

Peaches & Cream No-Bake Cookies

28 Jan

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This last Saturday I catered a beautiful wedding, and once again the bride and groom decided NOT to have a wedding cake. 😦 …..wiping a tear. I can’t help it, I’m a traditionalist when it comes to the wedding cake. Purely for selfish reasons too. I enjoy after a long catering day, to sit down and enjoy an over frosted piece of white wedding cake. Oohhhh, Pinterest……please leave this tradition alone!

At this wedding reception they had an “Oreo Cake” and when they exchanged their first bite they dipped each others Oreo in milk and then romantically placed the drenched Oreo in each others mouth. This was actually very cute and made me tear up. I will admit, I was very worried about the brides white dress getting a black Oreo milk stain dripped on her beautiful white dress. Then I thought, we just might witness their first fight, or her first look of annoyance towards her lovely new husband! I know my husband would have totally done that to me! Then he would have blamed it on me for having a Oreo cake to begin with!

That’s a lot of Oreos!

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Along with having the Oreo cake, they had an array of desserts that I was quite pleased with! All the grandmas, aunts, and older ladies in the town made some sort of sweet concoction for this beautiful display of desserts.

Yes, there was every dessert you can think of. But, I ended up enjoying the peanut butter no-bake cookies best. I CAN NEVER RESIST PEANUT BUTTER. I was actually eating these cookies before the guest arrived. (I would just move the other cookies around to cover the empty spot!) That confession just might have lost me some future catering jobs! :/

Well, after snacking on these delicious no-bakes, it gave me an idea to try a different flavor, like, peaches and cream. And these turned out really yummy and quick. Oh, and peaches and cream instant oatmeal is my groom’s (of 10 years) favorite flavor.

Here’s another super cute picture of the “hot cocoa bar” that was at this wedding reception.

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This batch of cookies have coconut in them, you can leave that out if that is your preference.

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Dollop a large tablespoon on wax paper and let firm.

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Now, that’s a bowl of oatmeal!

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Peaches & Cream No-Bake Cookies

2 c. sugar
3/4 c. butter
2/3 c. milk
1 (3.4 oz.) box instant vanilla flavor pudding mix
3 cup quick cooking oats
2 packages of instant flavored peaches and cream oatmeal
1 tsp. vanilla extract

1/2 cup coconut (optional)

In a large pan, mix together the sugar, butter and the milk. Bring to a boil. Boil 2 minutes. Turn off the heat, add in the pudding mix, oats and vanilla. (If using coconut, add with the oatmeal) Let stand 5 minutes. Drop by tablespoon onto wax paper and let cool. Store in an airtight container.

Peaches & Cream No-Bake Cookies first posted on tahnycooks.wordpress.com

Cinnamon Bread Pudding & Butter Sauce

13 Dec

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“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.

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

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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.

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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!

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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.