As I write this, the groundhog hasn’t come out to see his shadow, but the way I see it, we are in a win/win situation. After all, an early spring would be wonderful, but wouldn’t it be nice to have only six more weeks of winter? Either way, I suspect we’ll have winter until it’s over, not a second more … or less.
Last week, Deanna from Smyrna wrote and asked for a recipe for Bread Pudding, Rice Custard and Grapenut pudding. I’ve done up a couple and would ask that anyone that has a favorite send it in. These are classics and I can’t think of anyone that doesn’t enjoy a good baked pudding.
6 slices day-old bread
2 tablespoons butter, melted
1/2 cup raisins (optional)
3 eggs, beaten
2 cups milk
3/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Directions: Preheat oven to 350 degrees F (175 degrees C).
Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped. Makes 12 servings.
1 Cup Sugar
4 large eggs
1/2 cup Grapenuts
1/2 tsp. salt
4 cups milk
1 1/2 tsp vanilla
Directions: Preheat oven to 350 degrees. Beat eggs and sugar well. Add milk and Grapenuts. Stir in salt and vanilla. Allow to set for 1 hour to soak Grapenuts.
Pour into buttered 2 1/2 quart casserole dish. Set in pan of water and bake at 350 for 1 hour or until set.
Test with knife in center. If it comes out clean, it’s done. ( I know the instructions say to let it soak for 1 hour, it works, but I don’t notice a difference if you bake immediately).
3/4 cup uncooked white rice
2 cups milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
2/3 cup golden raisins
1 tablespoon butter
1/2 teaspoon vanilla extract
Directions: In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm.
Now, if you could send in recipes for Rice Pudding, or a favorite no-bake cheesecake, I would be very grateful. Have a great week and keep writing. I’ll be looking forward to hearing from you with any suggestions or recipes you like. I can be reached at susieqcooking@ainop.com or c/o Pioneer Times, PO Box 456, Houlton, Maine 04730.
