Rosie’s Recipe — Old-Time Rice Custard Pudding

My ex spouse used to bring home rice pudding from the refrigerated section at the supermarket. He said it reminded him of his grandmother’s rice pudding. I never had rice pudding before, but when I tried it, I was reminded of my grandmother’s homemade tapioca pudding. Funny how certain foods can bring back happy childhood memories.

Fast forward a few years. I’m testing some of the recipes for Rosie’s Riveting Recipes, and was eager to try this classic recipe for rice pudding. It was easy to prepare, with ingredients that can be found in most pantries. (Although I’m not a raisin fan, so I omitted them.) It also has a very different texture from the pre-made supermarket rice pudding, which made it a totally different experience. Puddings can have variations, and it’s nice to try something different. Enjoy.

GM

 

OLD-TIME RICE CUSTARD PUDDING

  • 2 cups cooked rice
  • ½ cup seedless raisins
  • 2 cups scalded milk*
  • 2 eggs, beaten
  • ½ cup sugar
  • ½ teaspoon salt
  • 1 teaspoon vanilla
  • nutmeg

Mix rice and raisins. Place in 8-inch baking pan, 3 inches deep. Blend milk into beaten eggs, sugar, salt and vanilla. Pour over rice and raisin mixture. Sprinkle with nutmeg. Place pan in shallow pan of water. Steam bake 1½ hours in moderate oven (325º). Serve warm or chilled, with or without cream.

*Pasteurization has taken the place of scalding.

Rosie’s Recipe — Lemon Chiffon Pie

People may have had to cope with food shortages in Rosie’s day, but that didn’t mean they weren’t enjoying delicious desserts that are still tasty today. In fact, this pie turned out so good I would call it decadent, yet it’s also surprisingly easy to prepare. For best results I recommend using your favorite pie crust recipe, or trying the historic Victory Pie Crust referred to in this recipe. Frozen pie crust would also be suitable. Whichever crust you use, be sure to bake it as directed below before adding the lemon filling.

Enjoy,

GM

LEMON CHIFFON PIE

  • 3 egg yolks, slightly beaten
  • 1 cup water
  • ½ cup sugar
  • 1 package Lemon Jell-O
  • 3 tablespoons lemon juice
  • 1½ teaspoons grated lemon rind
  • dash of salt
  • 3 egg whites
  • baked pie shell

Combine egg yolks and water in top of double boiler, mixing well. Add 1/4 cup sugar and cook over hot water about 3 minutes, or until well heated, stirring constantly. Remove from fire. Add Jell-O and stir until dissolved. Add lemon juice and rind. Chill until slightly thickened. Add salt to egg whites and beat until foamy; then add remaining sugar gradually and continue beating until stiff. Fold slightly thickened Jell-O into egg whites. Pour into cold pie shell. Chill until firm.

BAKED PIE SHELL

Prepare Victory Pie Crust as directed above. Place dough on lightly floured board, shape round and pat flat with rolling pin. Then roll into 1½ -inch circle. Fold in half and place on bottom of inverted 9-inch pie plate. Open out folded half of pastry and fit snugly to plate. Trim off pastry to outer edge of plate and mark around rim with table fork dipped in flour. Prick crust well. Bake in hot oven (450º F) 15 to 18 minutes, or until lightly browned.

Million Dollar Pie

This one takes me back.

I was in Toastmasters for a number of years. It’s a wonderful organization, and you learn all kinds of interesting things listening to other member’s speeches. One night someone did a recipe demonstration for an easy to prepare pie that tasted like a million bucks, or so he said. Now mind you, I’ve never actually tasted cash, but I can tell you the pie was delicious.

Enjoy,

GM

MILLION DOLLAR PIE

  • 1 premade graham cracker pie crust
  • 1 8 oz can crushed pineapple
  • 1 package vanilla flavored instant pudding mix
  • 1 12 oz can condensed milk
  • 1 8 oz container whipped topping

Whisk together canned pineapple, canned milk and instant pudding mix in a large mixing bowl for about one minute.  Fold in the entire container of whipped topping mix. Once mixture is thoroughly blended pour into pie crust and gently smooth until it is evenly spread.  Chill several hours. Serve.

Orange Chocolate Chip Loaf

So, what to do when someone gives you a big bag full of fresh oranges? Do what Rosie would have done. Use them to create something wonderful. This quick bread recipe is easy and delicious. Enjoy.

GM

 

ORANGE CHOCOLATE CHIP LOAF

  • 1/2 cup butter (softened)
  • 1 cup sugar
  • 2 eggs
  • 1 tablespoon grated orange zest
  • 1/2 cup orange juice
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips

Optional Glaze

  • 1/2 cup orange juice
  • 1/4 cup sugar

Preheat oven to 350F. Mix flour, baking powder and salt in a medium-size mixing bowl. Set aside.

Cream butter and sugar together in a large mixing bowl. Beat in eggs, one at a time. Add orange zest and orange juice. Mix until well blended. Add flour mixture, a little at at time. Fold in chocolate chips. Pour into a greased 9 x 5 x 3 loaf pan. Bake for one hour.

If desired, make glaze by stirring sugar and orange juice together in a saucepan and cook over medium heat until the sugar is completely dissolved. Pour over loaf. Let stand for 10 minutes before removing the loaf from the pan.

 

Pumpkin Walnut Cheesecake Pie

It’s that time of yeapumpkin-cheesecake-pier, what I like to think of as, “Pumpkin Spice,” season. Ha!

This recipe may not exactly be low carb, but it’s yummy, and it’s seasonal. You may even want to consider serving it as part of your Thanksgiving meal.

Enjoy,

GM

 

PUMPKIN WALNUT CHEESECAKE PIE

  • 2 packages (8 oz) cream cheese
  • 3/4 cup sugar
  • 1 (15 oz) can of pumpkin
  • 2 eggs
  • 2 frozen pie shells, thawed
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ginger
  • 1 teaspoon nutmeg
  • 1/4 teaspoon salt

Topping

  • 6 tablespoons butter, softened
  • 1 cup brown sugar
  • 1 cup chopped walnuts

Preheat oven to 350° F. Cream sugar and cheese together in a large mixing bowl. Add pumpkin and spices and mix thoroughly. Beat in eggs, one at a time. Add salt and blend until creamy. Pour equal amounts into pie shells and bake for 30 minutes.

While cheesecake is baking prepare topping. Cream butter and brown sugar in a small mixing bowl. Add walnuts and blend thoroughly. Remove cheesecakes from oven after 30 minutes and sprinkle on topping. Return to oven and bake for approximately 50 minutes to 1 hour, or until a toothpick inserted in the center comes out clean. Let cool. Serve with whipped cream topping, if desired.

Chocolate Chocolate Chip Cookies

choclate-chocolate-chip-cookiesChocolate may have been rationed during Rosie’s day, but it’s certainly not today. And there really is no such thing as too much chocolate. Not when you’re a chocolate lover like I am. And with the holidays approaching what better way to celebrate than to add a few touches to a classic recipe, and go for the chocolate. Inspired by the Nestle Toll House recipe.

Enjoy.

GM

CHOCOLATE CHOCOLATE CHIP COOKIES

  • 2 sticks butter or margarine, softened
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cup cocoa
  • 2 tablespoons coffee (if desired)
  • 2 1/4 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 large (12 oz) package of chocolate chips

 

Preheat oven to 350° F. Place flour, baking soda and salt on a piece of wax paper and set aside. Cream butter, sugar, brown sugar and vanilla together in a large mixing bowl. Blend in eggs, mixing thoroughly. Add cocoa and coffee, if desired, and mix thoroughly. Blend in dry ingredients, a little at a time, until moistened. Fold in chocolate chips. Drop by rounded teaspoon full onto an ungreased cookie sheet and bake for approximately 10 to 12 minutes. Note: If coffee is included it may be necessary to add 1 to 2 tablespoons of flour.

Rosie’s Recipe for Soft Molasses Cookies

Rosie Rob Cover FinalHere’s another blast from the past, courtesy of Rosie’s Riveting Recipes — a cookie recipe using molasses. While not as common today as it was in the past, molasses is a natural sweetener that Grandma used to use. During WW2 this recipe would have helped housewives stretch their sugar, a commodity that, at the time, was rationed and in very short supply.

Enjoy this sweet treat.

GM

SOFT MOLASSES COOKIES

  • 3 cups sifted cake flour*
  • 1 1/2 teaspoon soda
  • 1/2 teaspoon salt
  • 1 teaspoon ginger
  • 1 1/2 teaspoons cinnamon
  • 1/2 cup shortening
  • 1 cup sugar
  • 1 egg, unbeaten
  • 1 cup sugar
  • 1/2 cup molasses
  • 1 cup sour milk** or buttermilk
  • 1/2 teaspoon vanilla

Sift flour once, measure, add soda, salt, and spices, and sift together three times. Cream shortening, add sugar gradually, creaming until light and fluffy. Add egg and beat well; then add molasses. Add flour, alternately with milk, mixing well after each addition. Add vanilla. Chill 1 to 2 hours, or until firm enough to hold shape. Drop from teaspoon on lightly greased baking sheet, placing about 2 inches apart. Bake in hot oven (400º F.) 13 to 15 minutes, or until done. Makes 6 dozen cookies.

***

*No flour sifter?  Not a problem.  Simply measure the flour and pour into a large strainer and stir with a wooden spoon.

** To make sour milk add one tablespoon lemon juice of white vinegar to one cup 2% or whole milk, (fat-free milk will not work).  Let sit for 15 minutes until milk begins to curdle.  Add to recipe.