Thursday, July 19, 2012

Easy Indian Pudding

I have made Indian Pudding for years.  It is one of my favorite Thanksgiving desserts and has become a specialty of mine that family and friends request often.  But, my favorite recipe for it is quite involved.  I have created a much easier recipe that nearly gets the same results and I wanted to share it.

EASY INDIAN PUDDING               

4 1/2 cups milk
2/3 cup cornmeal
1/4 cup butter
1/2 cup dark molasses
1 teaspoon salt
1/4 cup white sugar
1 teaspoon ground cinnamon

1 Preheat oven to 325° F. Grease a 1 1/2 quart baking dish.
2 Scald 3 1/2 cups of milk in top of double boiler over direct heat. Remove milk from heat.
3 Mix cornmeal with remaining 1 cup of milk, and stir this mixture into the scalding milk, stirring constantly. Place the milk mixture into the top of the double boiler and cook for 20 minutes, stirring frequently.
4 Stir butter, molasses, salt, sugar and cinnamon into the mixture. Pour into the prepared baking dish.
5 Bake in the preheated 325° F  oven for 1 1/2 hours.

Tuesday, July 17, 2012

Key Lime Cake Recipe - IN RICE COOKER!!

Can you believe that you can bake in a rice cooker??  YES YOU CAN!!

Key Lime Cake Recipe 

1/2 pkg yellow cake mix (Mix the whole thing and make cupcakes from the extra not used here.)
1/2 can of limeade concentrate, thawed
1/4 cup powdered sugar
1 carton of Cool Whip
1 key lime (regular lime if you can't find a key lime), halved and sliced in half moons.

1.  Mix cake mix according to directions on package and place the mix into lightly oiled inner pot of the rice cooker.  Then use regular cook setting; it should take about 40 minutes.  Don't worry if it switched to Keep Warm.

2.  While cake is cooking in the rice cooker, mix up the thawed limeade concentrate and 1/4 cup powdered sugar – you may add more or less sugar to suit your taste.

3.  Once the cake is done, place it in a casserole dish with high sides and  cool for about 15 minutes, then pierce it with a tooth picks or a skewer about every 2 inches and pour the lemonade/sugar mix over it.  Place in refrigerator an hour or two to cool.

5.  Right before serving you can frost with Cool whip and line up the lime wedges along the edges.

Monday, July 16, 2012

Menu 7-16 - 7/23

Mon - 7/16 - Spanish pork and rice
Tue - 7/17 -  Pasta with tomato gravy
Wed - 7/18 - Asian Chicken and rice with miso BBQ sauce
Thu - 7/19 - Stuffed Baked Potatoes with Broccoli and Cheese
Fri - 7/20 - Wings, celery and carrots
Sat - 7/21 - Pork cutlets and potato pancakes and salad
Sun - 7/22 - Hot Sausage Sandwiches with slaw
Mon - 7/23 - Pizza

Wednesday, July 4, 2012

Menu 7/6 - 7/13/2012

Fri - 7/6 - Sausage Jambalaya
Sat - 7/7 - Pasta Alfredo
Sun - 7/8 - Spanish Rice and Pork
Mon - 7/9 - Chicken and Beans Stew
Tue  - 7/10 - Leftovers - (Clean out the Freezer)
Wed - 7/11 - Pasta fra Diavolo
Thu - 7/12 - Potato and Pork Hash
Fri - 7/13 - Wings, Carrots, Celery

Sunday, July 1, 2012

July is National Ice Cream Month!!

Ice Cream! 

Those words alone make me happy!  Ice cream is its own food group to me.   I like it all ways, but mostly I like it plain.  I don't need syrups or sprinkles.  I don't like chocolate so hot fudge is not on my list.  Just give me the ice cream, with perhaps some whipped cream on top!  After all, the whipped cream is just ice cream that hasn't been churned yet.

I have many fond family memories involving this frozen creamy concoction.  One that I will recall is going out to a Carvel ice cream stand on Oregon Road in Cortlandt Manor.  I was about 7.  Aunt Lee was with us and sitting next to me in the back seat of our 1960 green Chevy.  Now, Aunt Lee was a "special" lady.  She could tease and taunt without mercy.   So, she began by saying "I think I will have some vanilla and some chocolate and some butter pecan and some strawberry."  Her list went well beyond those four.  And then, she looked at me and said "You, can only have a small one with one flavor though!"  What a thing to tell a child!

Since that day, I have made it my mission to eat as much ice cream, as often as I can!  So, tonight, I think I will have a full pint of some exotic flavor in her honor!