Delicious Rice Pudding

Ever heard of Kozy Shack rice pudding?
I hadn't until I read someone's blog. She asked if anyone had tried the recipes that are like the original. I decided to try one I found online, but then I ended up combining several, according to my tastes(golden raisins? really?) and what ingredients I had in the house and came up with this:

INGREDIENTS FOR 8 SERVINGS:
2 cups water
11/2 cup short-grain rice (such as Botan Calrose Rice)
bring to boil, cover and continue to boil on low heat for 20 minutes

1 (14-ounce) can fat-free sweetened condensed milk
1/2 cup evaporated fat-free milk
1/2 cup light coconut milk
1 egg whipped in separate container

Pinch of salt
1/2 teaspoon ground cinnamon (optional)

INSTRUCTIONS:


1. Place water and rice in a large saucepan. Bring to a boil. Reduce heat to low; cook 20 minutes or until rice is tender and liquid is almost absorbed.

2. Stir in milks; cook 10 minutes, stirring frequently. Stir in salt; cook 5 minutes, stirring frequently. Add a bit of the boiling milk/rice to the egg dish and stir. This warms the egg up so it doesn't scramble when you add it to the rice. Carefully and slowly pour egg/rice/milk back into pan and continue to boil for 2-3 more minutes continuing to stir vigorously.
Pour rice mixture into a bowl or individual bowls; cover surface of pudding with plastic wrap. Chill. Sprinkle with cinnamon, if desired. Yield: 8 servings (serving size 1/2 cup).

Grandma Schroeder's Peppernuts
preheat oven to 350°

2 c raisins (boiled in water and drained)
1 c walnuts
1 c coconut
1/2 c butter, melted
3 c sugar
1/2 c sour milk (add tsp of vinegar and let stand)
2 t soda
2 t nutmeg
1 t salt
5 c flour
Soak raisins in boiling water, then grind with coconut and nuts in meat grinder or food processor. Set aside.
Melt butter. In mixer, add butter to sugar. Stir until dissolved, add milk.
Add raisin mixture to sugar mixture, and stir.
(Grandma seemed to think the bowl should be heated, but maybe her house was cold, and she wanted the butter to stay liquid a bit?)
Sift flour, salt, nutmeg and soda. Add slowly as mixture is mixing until it sticks together in lumpy ball.
form dough into balls the size of walnuts
Bake 350° for 15 minutes
makes about 135 cookies

Best Brownies IN THE WORLD

I have found the Brownie Recipe to End All Brownie Recipes. 

 Preheat oven to 325 degrees F

1 box chocolate cake mix
1 cube butter
1 egg


Mix  in food processor. Grease a cookie sheet (with sides) and press mixture as flat onto the pan as possible. Because of the lack of wet ingredients, this turns out like a ball of playdoh. Flatten as much as possible to spread to all sides. Set aside.


1 8oz package cream cheese
1 egg
2 cups powdered sugar


Mix in food processor (don't bother to clean it from last mix, most of it comes out and the crumbs won't hurt)
Pour over brownies and spread to all edges.


Bake at 325 for 25 minutes. Cool and cut into squares. Serve.

I found this recipe at recipes.com

Black Bottom Cupcakes

Black Bottom Cupcakes
1 (8 ounce) package of cream cheese, softened
1 egg
1/3 c. sugar
1/8 teaspoon of salt
1 c. mini chocolate chips
1 1/2 c. all purpose flour
1 c. sugar
1/4 c. unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 c. veggie/canola oil
1 tablespoon of cider vinegar
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Line muffin tins with liners of lightly spray with nonstick spray.
In medium bowl, beat cream cheese, egg 1/3 c. sugar and 1/8 teaspoon of salt until light and fluffy. Stir in the chocolate chips. Set aside. In a large bowl mix together the flour, 1 c. sugar, cocoa, baking soda and 1/2 teaspoon of salt. Slowly add, water, oil, vinegar and vanilla. Mix until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture. Bake in oven for 20-25 min.

Peanut Butter Cookies

I love these because they're not overly sweet.

1 1/4 c. all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 c. butter, softened
1/2 c. peanut butter
1/2 c. white sugar
1/2 c. packed brown sugar
1 egg
1/2 teaspoon vanilla extract

Preheat oven to 375 degrees F.

Sift together flour, baking soda, and salt. Set aside.

In a medium bowl, cream together butter, peanut butter, white sugar, and brown sugar until smooth. Beat in egg, then stir in vanilla. Gradually blend in sifted ingredients. Shape dough into 1-inch balls. Place 2 inches apart on cookie sheet, criss-cross with fork tines.

Bake 10-12 minutes in the preheated oven. Cool slightly and remove from pan.

Wendy says: What's better than peanut butter cookies? Peanut butter chocolate chip cookies. Upgrade! Try making them with chunky peanut butter, too. Yum.
Technical notes: I use unsalted butter and up the salt to 1/2 teaspoon. I also use coarse salt. For those of you living in high altitudes, um, good luck. I never quite figured out baking in high altitudes.

Crazy Cake

This is a chocolate cake that my mom has been making since I was a wee one.  It is a family favorite.  It's called Crazy Cake because you don't use any eggs!  Crazy!  There are two sizes: large (9x13 pan) and small (loaf pan).

Large Recipe

In an ungreased 9x13 pan mix the following ingredients well: 3 cups flour, 2 cups sugar, 6 tablespoons cocoa, and 2 tsp baking soda.  To that add: 8 tablespoons vegetable oil, 2 cups cold water, and 2 tablespoons vinegar.  Mix together well.

Bake at 350 for about 25 minutes.

Small Recipe

In an ungreased loaf pan mix the following ingredients well: 1 1/2 cups flour, 1 cup sugar, 1/2 teaspoon salt, 1 1/2 teaspoons baking soda, and 3 tablespoons cocoa.  To that add: 5 tablespoons vegetable oil, 1 teaspoon vinegar, 1 cup water, and 1 teaspoon vanilla.  Mix together well.  

Bake at 350 for 1 hour.

For frosting see this recipe.