Best Rice Pudding Ever!

Do you love rice pudding? Or better yet, do you HATE rice pudding? The this recipe is for you! Let me tell you, I never liked rice pudding. When I found out it was the hubs favorite desserts besides apple pie, I almost cried. It was a disgrace toCrème brûlée and all other amazing desserts! Well I took this class called Practical Homemaking (i know, i can here all you feminists cringing, but it is one of the finniest classes I have taken in my college career!) One portion of the class was cooking and we had a day were we talked about food storage foods. Back story: about 1 year ago I bought 25lb bag of rice from WinCo trying to save money and we still have it! (oh, that wasn't nearly as long of a story as I thought it would be. ha!) So I try to cook a lot of rice.

Like I said, the hubs loves rice pudding and for the last two years of our marriage the only way he got it was if he combined leftover rice, milk, sugar, and cinnamon...um gross. He basically was eating a sweet rice cereal, it doesn't sound as bad as it looked! Trust me, ok? So when we made this in my class, I tried it (for the hubs and because I have this thing where I always try the foods I make. I refuse to dislike something without trying. I know it’s ironic because I wouldn't try the hubs nasty rice cereal...thank you). So I tried it...and I LOVED IT!! So I had to make it for the hubs and I swear when I said the words "Hey, how about I make some rice pudding tonight?" He literally has this look that was somewhere between crying and unbelievable excitement...it was adorable! So after that huge story...here is the recipe for the amazing rice pudding!

RICE PUDDING

¾ c. uncooked white rice
2 c. milk, divided
1/3 c. white sugar
¼ t. salt
1 egg, beaten
2/3 c. raisins
1 T. butter
½ t. vanilla


In a medium saucepan, bring 1 ½ cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

In another saucepan, combine 1 ½ cups cooked rice, 1 ½ cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining ½ cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm.

HAPPY EATING!!

  

Summer Berry Desserts!

Summer is a perfect time to cheaply have some berry desserts! Especially here in Idaho wild berries grow everywhere, but the best way to do it is to grow your own berries. You never know if your on someone's property or if herbicides have been sprayed recently. A lot of counties spray for weeds and often they can get some spray of berry bushes too.

 Here is the best way to get berries cheaply.
1. Grow them yourself! This  is a great option if you have the space to grow them. If not, don't worry.

2. Buy them from the store. Foods are always  cheaper when they are in season and berries grow in almost every environment. Check out your local ads and stores to see prices in your area.

3. Get them from friends, family, neighbors who have an excess. Often people who grow their own berries can't eat them all and will give them away to the people they know. Ask someone you know who grows berries if they have any extra, if they don't right now they probably will soon and they will know you are interested!

4. Local stands. Back home in California there were always road side stands of people selling produce they have grown themselves. Keep an eye out they usually have decent prices and don't charge tax. Here in Idaho you see a lot more peaches and other fruits for sale like this because so many people already have berries!

So...you are one of those lucky people who have tons of berries to spare (ever think about selling these to make some quick cash? or just give them away! Either way you are helping some berry-craving people out!). What to do with all those berries?!

                                          

Pie is the answer! (for now...don't worry I have more ideas for later)

Amazing Pie Crust

Yield: 2-3 shells

3 cups          All-purpose flour

1 T.              Sugar

1 t.              Salt

½ t.              Baking powder

1 T.              Nonfat Dry Milk Powder

¼ cup           Butter

¼ cup           Margarine (at least 65% oil)

1/3 cup        Lard  

1/3 cup        Shortening (not butter flavor)

½ cup           Water (may need up to 1 T. more)

Measure all dry ingredients in a medium bowl and stir well with a spoon. Measure all fats and place on top of the dry ingredients. Cut fats into the dry ingredients with a pastry blender, table knives or rub it together with your hands until it is the size of small peas. Add the ½ cup water ALL AT ONE TIME and mix together with a fork or mix lightly with your hands.

If you mix this with a mixer (not hand mixer), assemble backwards: begin with fats, add dry ingredients and water last....barely mix.

Divide dough into 2 or 3 portions (depending on how thick you want your crust). Roll out 1st portion of dough and line your pie tin with it. Roll out the 2^nd portion of dough. Fold in half and cut steam slits into the fold.

Fill pie crust with filling. Brush the dough on the edge of the pie tin with water. Place the folded top crust onto the fruit filling and unfold it, making sure it goes to the edge of the pie. Seal the 2 crusts together. Brush the top with milk and sprinkle with sugar and bake.

Most fruit pies can be baked at 375 for 45 to 55 minutes.

Triple Berry Pie Filling

Yields: 1 9" pie

1 cup fresh Strawberries*

2 cups fresh raspberries*

1 1/2 cups fresh blueberries*

1/2 cup white sugar

3 tbsp cornstarch

In a large mixing bowl, stir together the sugar and cornstarch. Add the strawberries, raspberries, and blueberries; gently toss until berries are coated. Allow fruit mixture to stand for about 15 minutes. Pour the mixture into an unbaked pie crust then cover with another crust or lattice like in our picture. Bake at 375 for about 45 minutes. 

*You can use any combination of berries!

                                                 

Here is a quick picture of how to do a lattice pie. I will be doing a post on this later. For more great pie tips see this post! 

Happy Eating!!

Basic Pie Making Tips

Pie Making Tips

1. Brush the edges of your pie with water just before putting the top on. This will help seal them together.

2. For a beautiful golden top, brush it with cream before baking using half and  half, evaporated milk or regular milk. Sprinkle generously with sugar.

3. Make 4 – 8 pies at a time. Bake and then freeze, placing them in gallon zip lock bags.  Once they are frozen they can be stacked on top of each other.

4. Frozen pies can be used anytime. When you have company, it is especially fun to put an uncovered frozen pie in a 350 degree oven for 35 – 40 minutes. You’ll have a nice warm pie and no mess in the kitchen.

5. Keep pie shells from shrinking by always pricking holes in it first and then do one of the following:

                        a. Bake them on the bottom of an upside down pie tin.

                        b. After lining the pie tin with dough, line it with tin foil and then pour beans,                      wheat or rice about half way. Bake it for half the baking time then lift out the foil and continue the baking.

                        c. Bake at 375 for 12 – 15 minutes.

6. Bake fruit pies at 375 for 35-45 minutes; rather than the 425 for 5   minutes and 350 for 35 – 40 minutes. This prevents the crust from getting so dark on top.

7. Bake pumpkin pies at 375 for the entire baking time. Baking time could be somewhat longer at this temperature. This will help eliminate the dark spots on the top.

8. Check for doneness of pumpkin pies with a room temperature table knife. If you are   checking more than one pie, use a different knife for each one. The knife should slide in   easily and come out clean. If the filling sticks to knife, leave it in for 2 more minutes then check it again. It finishes baking faster than you think.

9.  Pumpkin pies can be make and baked, then frozen like the fruit pies.

10. Over baking pumpkin pies will cause the filling to shrink away from the side of the pie shell.

11. Pumpkin pies should be covered and refrigerated. Some shrinkage is due to the moisture         evaporating from the filling.

12. Soggy pumpkin pie crust happens most often because of improper storage. They should be covered and refrigerated.

13. The key to nice looking and great tasting pies is practice! Practice! PRACTICE!

14.  HAVE FUN PRACTICING!!!

Happy Eating!!

Chocolate Plastic Roses

 Want to learn how to make this?! Check out my blog next week because I will be doing a post on how I made this and how you can too! These roses are great decorations and look beautiful on cakes, cupcakes or any other dessert you can think of! These are cheap, fun, and gorgeous....what more could you want?!?!

Come back next week at this time and I'll show you how you can make them yourself!!