Monthly Archives: August 2009

Aug 10

Old Fashioned Rice Pudding

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This has to be one of the worlds simplest puddings to make from scratch. It takes all of 10 minutes to get it ready for the oven. The aromasa coming from the oven are unbelievable. Tim loves this pudding. It is one of his favorite comfort foods. He said mine was as good as the one his grandmother used to make him when he was a child. I hope ya’ll like it and let me her from you.

Nan’s Old Fashioned Rice Pudding:

2 eggs, beaten

4 cups milk

1/2 cup white sugar

1/2 cup uncooked white rice

1 tablespoon butter

1 1/2  teaspoons vanilla extract

1/2 cup raisins (optional)

1/8 teaspoon ground nutmeg 

 

Preheat oven to 300 degrees F . Grease a 2 quart baking dish.

Beat together the eggs and milk. Stir in white sugar, uncooked rice, butter, vanilla extract, raisins, and nutmeg. Pour into prepared pan.

Bake for 2 to 2 1/2 hours in the preheated oven. Stir frequently during the first hour.

Serve it either warm from oven. or it can be reheated in microwave just add alittle milk to keep it moist.

Hope to hear from ya’ll soon.

Patti

Aug 07

Mom’s Peanut Butter Fudge

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Mom loved fudge. Fudge of any kind. Her favorite was Mama’s Chocolate with walnuts. But moms Peanut Butter Fudge was delish also. So I am going to share this family recipe with ya”ll. I hope some of you give it a try and let me know what you think.

Mom’s Peanut Butter Fudge:

1 cup peanut butter
1 cup marshmallow fluff 2/3 cup milk
2 cups sugar
1 1/2 teaspoons pure vanilla Don’t use the imitation as it has a slightly bitter taste

Generously butter an 8 x 8 baking dish.
Combine the milk and sugar in a medium saucepan. Over medium heat, boil until it reaches the soft ball stage about 135 degrees Fahrenheit on a candy thermometer, or when a drop is poured into a glass of cold water, it holds its shape without going flat on the bottom.
Add the peanut butter and fluff. Stir quickly, beating well. Add vanilla mix until well combined.
Immediately pour into the baking pan. This fudge starts to set up FAST once the peanut butter and marshmallow fluff are added. If you beat this too long, the fudge can become grainy and will not pour well into the dish.
Cut when cool. It’s best when it has “ripened” a bit, meaning you have to  let it sit for several hours, before enjoying.

So sit back make a batch of the fudge and invite the girls over that evening for fudge and a movie.

Hope to see ya’ll soon.