Cranberry Key Lime Pie

from Aubrey Dorrough

Crust:
4 ox gingersnap cookies
1 cup pecans
4 tablespoons butter, melted
3 tablespoons brown sugar

Filling and Assembly:
12 oz thawed cranberries (plus some)
2 ½ cups granulated sugar
3 large eggs
2 large egg yolks
1 teaspoon finely grated lemon zest
2 teaspoons finely grated lime zest
½ cup fresh lime juice
Pinch of salt
¾ cup butter

Crust:
1. Preheat oven to 350 degrees. Pulse cookies in food processor until very finely ground (you should end up with about 1 cup)
2. Add pecans and pulse until finely ground
3. Add putter and brown sugar—pulse to combine
4. Transfer to pie dish, press firmly onto bottom and up sides
5. Bake until firm and slightly darkened in color, 10-15 minutes, let cool

Filling/Assembly
1. Bring 12 oz cranberries, 1 cup sugar, and ¼ cup water to a boil in a large saucepan over medium-high heat
2. Reduce heat, simmer until cranberries burst and most of the liquid evaporates, 12-15 minutes, let cool
3. Puree in a blender until very smooth
4. Cook puree, eggs, egg yolks, lemon zest, lime juice, salt, ½ cup sugar, 1 tsp lime zest, in a heat-proof bowl, set over saucepan of simmering water (bowl should not touch the water), stir with a rubber spatula and scrape down sides of bowl often, until curd thickens and coats spatula, 8-10 minutes. Let cool until just warm.
5. Using electric mixer, beat curd, adding butter a piece at a time until curd looks lighter in color and texture, 5 minutes.
6. Scrape into crust and chill until firm, 2 hours
7. Bring ½ cup granulated sugar and ½ cup water to a simmer in small saucepan over medium heat, stirring to dissolve sugar
8. Add remaining topping cranberries and cook until barely starting to soften, 1 minute
9. Using slotted spoon, transfer cranberries to a wire rack to set
10. Chill until no longer sticky, 20-30 minutes
11. Toss remaining ½ cup granulated sugar and 1 tsp lime zest into small bowl
12. Toss topping cranberries in lime sugar
13. Top pie with cranberries, serve with whipped cream

Key Lime Ice Cream

Cathy Bradley's recipe

This is divine!

4 eggs, beaten

Add:

2 1/4 C. sugar
3/4 - 1 C. key lime juice to taste (you can just use limes or lime juice)(4 limes = 3/4 C. juice)
1/2 tsp. salt
2 Key Lime yogurts
4 C. milk
2 C. heavy whip cream
2 C. half and half

(we added milk to the fill line)

Salted Caramel Rice Krispie Treats

Maryjane submitted this recipe from Our Best Bites 

They like fat ones doubling or tripling the recipe

Salted Caramel Rice Krispie TreatsRecipe slightly adapted from Food Network

Ingredients:
6 cups Rice Krispies Cereal
1 stick butter
1/2 cup brown sugar
1/4 cup heavy whipping cream
1 tablespoon light corn syrup
1 teaspoon kosher salt or flaked sea salt, plus more for sprinkling on top
1 10-ounce bag of mini marshmallows, plus about 1 cup of additional mini marshmallows

Instructions:
In a large, heat-proof bowl, toss together the Rice Krispies and 1 cup of mini marshmallows. Set aside.
Spray an 8×8″ baking pan with non-stick cooking spray and set aside.
In a large, heavy pot, melt the butter over medium-high heat, stirring constantly. When it’s melted, reduce the heat to medium and add the brown sugar, whipping cream, and corn syrup and cook for about 7 minutes, stirring frequently to keep the caramel from scorching. When the caramel is thick and syrupy, add in the salt and stir to combine, then remove from heat and add the 10 ounces of marshmallows. Stir until the marshmallows are dissolved, then quickly pour over the Rice Krispies and stir quickly to coat completely. Press into the prepared baking pan and sprinkle with sea salt. Allow to cool completely (I allow mine to cool in the freezer so I am then allowed to eat them more quickly) and then cut into squares.

Lemon Berry Bundt Cake

from Julia's Album

Mixed Berry Bundt Cake

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsalted butter (room temperature)
• 1 3/4 cups granulated sugar
• zest of 1 lemon
• 3 large eggs
• 1/2 teaspoon vanilla extract
• 3/4 cup Greek yogurt (or Kefir, or buttermilk)
• 3 cups mixed berries (I used 1 cup raspberry, 1 cup blackberry, 1 cup blueberry)
• 2 tablespoons all-purpose flour

Lemon Glaze

• 1 cup powdered sugar
• 2 tablespoons powdered sugar
• 4 tablespoons lemon juice (freshly squeezed)
• 1 tablespoon unsalted butter (softened, not melted! the butter should still be able to retain its shape!)

Instructions

Bundt cake:

1. Preheat oven to 350 F. Use 10-cup bundt pan.
2. In a medium bowl, mix 2 1/2 cups flour, baking powder and salt and combine thoroughly.
3. In a separate large bowl, add together the softened butter, sugar and lemon zest and mix, using mixer, on high setting for about 5 minutes until even consistency is reached and the mixture reaches lighter color.
4. Add eggs, vanilla to the butter-sugar mixture and continue beating until well-incorporated.
5. Now we’ll be adding flour mixture into the butter-sugar mixture in 3 gradual steps, instead of dumping all of flour at one time. If you dump all of flour mixture into your butter mixture at one time, it will be more difficult to stir and you won’t get a smooth texture. So, we’ll be adding flour and Greek yogurt (or buttermilk) in 3 additions:
6. With your mixer on low speed, add 1/3 of flour mixture to butter-sugar mixture, beating just a little until all is well combined. Then follow by 1/4 cup of Greek yogurt (or buttermilk). Add second 1/3 cup of flour mixture, beating with mixer just to combine. Follow by 1/4 cup of Greek yogurt (or buttermilk), beating just to combine. Finally, add third 1/3 cup of flour mixture, followed by final 1/4 cup of Greek yogurt (or buttermilk). Again, beat just enough to combine.
7. Make sure to have your mixer on low speed while adding flour, otherwise flour might fly around your kitchen. Make sure to not overmix or overbeat, use mixer just to combine the ingredients.
8. In a separate bowl, combine berries with 2 tbsp of flour. This is supposed to prevent berries from clumping together and sinking.
9. Note about using frozen berries:  I did make this cake with frozen berries without defrosting them. It's important that, if using frozen berries, they should not be clumped together, each berry should be separate (I freeze fresh berries by lining them on a cookie sheet). So you can use both fresh and frozen berries, and in either case you toss them with flour before adding to the batter.
10. Using spatula, fold berries into the cake batter, trying not to squish the berries.
11. Use 10 cup bundt pan. Spray your cake pan with a Baking Spray with Flour (which works great for bundt pans). Pour batter gently into prepared pan.
12. Bake for at least 60 minutes (depending on the oven, it could be as long as 1 hour 15 minutes), until the toothpick inserted into the center comes out clean. Mid-time through the baking, turn the pan around in the oven for even baking.
13. Remove the pan from oven, let it cool for 40 minutes on wire rack.

How to release the cake from the bundt pan:

1. After your bundt pan cooled off for 40 minutes, place the bundt pan in the freezer for 30 minutes - it will still be quite hot to the touch (even after 40 minutes of cooling), so use kitchen gloves to handle the pan.
2. Remove the pan from the freezer after 30 minutes, invert the bundt pan and let it sit inverted for a bit to let the gravity do the work (it could take as little as half a minute or as long as 20 minutes, depending on your bundt pan). Then, gently lift bundt pan and your cake should be released.

How to make Lemon Glaze:

1. Whisk powdered sugar, lemon juice and butter until very thick and very white. Spread this lemon juice frosting over the top of the cooled cake like shown on the photos.

Cheesecake Rice Pudding

From Mel's Kitchen Cafe

PUDDING:

4 cups half-and-half
2 cups cooked medium grain rice
1 cup granulated sugar
1/4 teaspoon salt
1 egg, beaten and brought to room temperature
1 teaspoon pure vanilla extract

CREAM CHEESE VARIATION:

6 ounces cream cheese, cut into cubes and softened to room temperature
2 tablespoons powdered sugar

CHOCOLATE VARIATION:

2 tablespoons cocoa powder (regular or Dutch-process)
1 tablespoon powdered sugar
2/3 cup semisweet chocolate chips

DIRECTIONS:

Pour 3 1/2 cups of the half-and-half, cooked rice, sugar, and salt into a large 3 to 4 quart pot. Stir constantly over medium heat with a wooden spoon or flat silicone spatula until the mixture thickens, 25-35 minutes. Remove from the heat.

Place the beaten egg in a medium bowl. Slowly add a spoonful of the hot pudding to the egg, whisking vigorously and constantly. Continue to temper the egg with 3-4 more spoonfuls of the hot pudding, whisking constantly. Add the tempered pudding and egg mixture into the pot of hot rice pudding, stirring quickly to incorporate. Return the pot to medium heat and stir constantly until the mixture boils.

Remove from the heat and stir in the last 1/2 cup of half-and-half and the vanilla extract.

NOTES:

For the cheesecake version, stir the softened cubes of cream cheese into the hot pudding. Add the powdered sugar and stir well until the cream cheese is fully melted and incorporated. Transfer the pudding to a large bowl. Press a piece of plastic wrap directly on the surface of the pudding to avoid a skin forming and refrigerate until ready to serve. The pudding can be served warm, room temperature or cold and will keep well covered in the refrigerator for 3-4 days.

For the chocolate version, add the cocoa, powdered sugar and 1/3 to 1/2 of the chocolate chips to the hot pudding. Stir until melted and smooth. Transfer the pudding to a large bowl and press a piece of plastic wrap directly on the surface of the pudding to avoid a skin forming. Refrigerate until ready to serve. Once chilled, stir in the remaining chocolate chips. Serve warm, room temperature or chilled. It will keep well covered in the refrigerator for 3-4 days.

Apple Strudel

From Paula Deen


Apple Strudel:

1/4 cup bourbon or apple juice
1/2 cup golden raisins
2 to 3 Granny Smith apples (about 1 pound), peeled, cored, halved, and thinly sliced
1/2 lemon, juiced
1 tablespoon lemon zest, finely chopped
1 teaspoon ground cinnamon, plus more for sprinkling
1/2 cup brown sugar, packed
1/2 cup crushed shortbread cookies
1/4 cup chopped pecans
2 tablespoons butter, cut into pieces
5 sheets phyllo dough from 1 pound package of frozen dough
2 tablespoons butter, melted, for brushing phyllo sheets, plus more if needed
1 tablespoon granulated sugar
Confectioners' sugar
Caramel sauce, purchased

Glaze:

2 cups confectioners' sugar
3 1/2 tablespoons milk


For the Strudel:

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

In a small bowl, pour the bourbon or apple juice over the raisins and microwave on high for 45 seconds. Let sit for 15 minutes.

Combine the raisins, apples, lemon juice, lemon zest, cinnamon, brown sugar, cookie crumbs, pecans, and butter in a large bowl.

Remove the phyllo dough from the box, unfold, and cover with a damp towel. Place 1 sheet of phyllo on the work surface and brush lightly with melted butter. Repeat with the remaining sheets, brushing each with melted butter, stacking when done, being sure to keep the unbuttered phyllo covered.

Place the apple mixture on the nearest third of the phyllo stack, being sure to leave a 2-inch border. Gently lift the bottom edge of the phyllo stack to cover the filling and fold the side edges over. Continue to roll the stack away from you until the filling is completely sealed in and the seam is on the bottom. Transfer to the prepared baking sheet. Brush the top with melted butter and sprinkle with granulated sugar.

Bake for 30 minutes, until golden brown. Pour over the glaze and sprinkle with cinnamon and confectioners' sugar. Pass warm caramel sauce, to drizzle over the strudel.

For the Glaze:

Mix ingredients thoroughly.

*Cook's Note: If too thick add a little bit of milk. If too thin add a little bit of confectioners' sugar.

x

Pumpkin Dessert Cake

Ann Bradley

1 package (18 1/2 ounces) yellow cake mix
1 egg
1 stick butter (1/2 cup)
l large can pumpkin pie mix
2 eggs
2/3 cup milk
1/2 cup sugar
1 tsp cinnamon
3 Tbsp butter
whipped cream

Pour cake mix into mixing bowl.  Remove 1 cup of mix and set aside.
To remaining mix in bowl add the 1 egg and 1 stick of butter, softened. 
Mix well and press into a 9 x 13 baking pan, greased and lightly floured.
Combine pumpkin pie mix, 2 eggs and 2/3 cup milk. 
Blend well and pour over mixture in baking pan.
Mix the 1 cup reserved cake mix and the 1/2 cup sugar and cinnamon.  Cut in 3 tbsp of butter.  Sprinkle over the top of the pumpkin pie mix .
Bake at 350 degrees for 60 to 70 minutes or until done.
Cut in to squares to serve.  Top with dollop of whipped cream.

Old Fashioned Sour Cream Cake Donuts

Ingredients

For the Donuts:
• 240 g Granulated sugar (1 ¼ cups)
• 36 g butter ( 2.5 tablespoons)
• 90 g egg yolks (about 5 large yolks)
• 380 g sour cream (1 ½ cups)
• 600 g pastry flour, All-Purpose flour is fine ( 4 ¾ cups)
• 15 g baking powder (1 tablespoon + ¾ teaspoon)
• 12 g kosher salt (1 tablespoon)
• 96 fl oz Oil for frying (I used canola)
For the Glaze:
• 100 g whole milk (100ML)
• 4 g kosher salt (1 teaspoon)
• 400 g powdered sugar (3 ¼ cups)

Instructions

To Make the Donut Dough:
1. In a large bowl sift together the pastry flour and baking powder. Whisk in the salt to distribute. Set aside.
2. Line a large mixing bowl with plastic wrap and then spray the surface of the plastic wrap. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat together the granulated sugar, butter, and yolks on high speed until the mixture lightens and the volume increases, about 2 minutes.
4. Stop the mixer and add the sour cream, then mix on medium until the mixture is smooth and homogenous.
5. With the stand mixer on low, gradually add the dry ingredients to the bowl a large spoonful at a time. Add the next spoonful when you only see a few large streaks of flour left in the bowl. Stop the mixer when the dry ingredients are fully incorporated. You want to do this as quickly as possible so that not too much gluten develops, which will make tunnels in your cake and it will be tough.
6. Transfer the dough to the plastic wrap lined bowl, spray the top of the dough with nonstick spray and then fold the edges of the plastic over the top to cover.
7. Refrigerate for 60 minutes. At this point the dough can be held in the fridge for up to 1 week.
To Cut & Fry:
8. Line a baking half-sheet pan with parchment paper and spray the paper with nonstick spray and set aside.
9. Lightly dust a work surface with flour. While the dough is still in the bowl dust the top of the dough with flour. Turn the dough out onto your floured work surface, floured side down. Lightly dust the top with more flour.
10. Working quickly to keep the dough cool, roll out the dough to ½ inch thick.
11. Brush any excess flour from the top of the dough. Use a 3-inch and 1 ¼ - inch ring cutters to cut the donuts and holes. Lightly tap the rings in flour before cutting each donut. Place the donuts and donut holes on the prepared sheet pan. [After I cut all my donuts, I went back and cut more “holes” with the small cutter from the scraps of dough. Waste not, want not!]
12. Cover sheet pan with plastic wrap, but be sure not to let the plastic touch the top of the donuts. Chill in the refrigerator for 30 minutes. I let mine chill overnight at this step.
13. While your donuts chill, make the glaze. In a medium bowl whisk together the milk, powdered sugar and salt. Cover the glaze with plastic wrap directly on the surface. You can heat up the glaze over a pot of simmering water on the stove if you want it thinner. I dipped my donuts while they were still very hot, so I didn’t need to do this.
14. Pour oil into a fryer or a Dutch oven, making sure the oil is at least 2 inches deep. Heat your oil to 350° F. Adjust your heat to keep the temperature between 350° - 360° F while frying. You will need a clip-on fry/candy thermometer for this. I heat my oil up to 360° F before adding a batch of donuts because the cold dough will lower the temperature of the fryer oil.
15. Gently place 3 donuts in the fryer, keep the remaining donuts in the fridge. Once they rise to the surface, cook for 30 seconds and then flip them with a slotted spoon. Fry until the bottom develops a nice golden brown color, about 80 seconds. Flip it again and then fry for another 80 seconds or until the color is a nice even golden brown. Transfer to a wire rack set over a sheet pan or paper towels. Donut holes fry for 30 seconds then flip, then another 60 seconds, then flip, then another 40-60 seconds. They will puff up and be golden brown all over. You can cook them for the same amount of time as the full donuts but they will be a little dry. [Before I fried all of my donuts, I tested one and broke it open to make sure it was cooked. ]
16. Once the donut is just barely cool enough to handle (I only waited about 20 seconds but I have no feeling left in my fingertips…), dip the donut in the glaze and place back on the wire rack. Dipping a hot donut will give you a nice, even glaze that isn’t too thick or too thin!
17. Store in an airtight container overnight but they are best consumed the day they are fried.

From: http://americanheritagecooking.com/2016/02/old-fashioned-sour-cream-cake-donuts/

Wicked Good Chocolate Peanut Butter Pudding Cups

The stuff Lindsey made at the girl's weekend 2013

1/4 cup cornstarch  1 teaspoon pure vanilla extract 3/4 cup granulated sugar  1/3 cup creamy peanut butter 1/4 teaspoon salt  1/2 cup (heaped) semisweet chocolate chips 1/4 cup Dutch-processed cocoa powder  Whipped cream for topping 3 1/2 cups half-and-half or whole milk  Chocolate jimmies for sprinkling 6 large egg yolks  1. Into a medium saucepan, sift together the cornstarch, sugar, salt, and cocoa powder. Slowly whisk in the half-and-half, until the mixture is combined and smooth. Whisk in the egg yolks, one at a time, until smooth. 2. Cook the pudding over medium heat, whisking continuously, until the pudding starts to thicken and large bubbles form and plop, like slowly bubbling hot lava, on the surface of the pudding. Reduce the heat to low, and continue cooking, stirring continuously for 1 minute. Check the consistency of the pudding by running your finger across the back of the stirring spoon; if it leaves a trail that does not immediately fill in, it is thick enough. 3. Remove from the heat and stir the vanilla, peanut butter, and chocolate chips into the hot pudding until thoroughly melted and combined. 4. Place eight 4-ounce custard cups or ramekins on a rimmed baking sheet. Pour the pudding into the cups, using a damp paper towel to clean up any drips. Cover the custard cups with plastic wrap. Alternatively, pour the pudding into a large bowl and cover the surface of the pudding with plastic wrap to prevent a skin from forming. Refrigerate the pudding until very cold, at least 4 hours and up to overnight. 5. To serve, top the custard cups with a dollop of whipped cream and a sprinkling of chocolate jimmies (also called chocolate vermicelli). If refrigerated in the larger bowl, you can scoop it into small dessert dishes or the Chocolate Balloon Cups and top with whipped cream and chocolate jimmies.

Frosty Pumpkin Dessert

Mandy Ficker

32 gingersnap cookies, finely chopped (1 2/3 cups crumbs) 1/4 cup butter or margarine, melted 1 container (1/2 gallon) vanilla ice cream, divided* 2 1/2 cups thawed, frozen whipped topping, divided 2/3 cup toffee bits (you can leave these out, they're hard to find) 1 cup solid pack pumpkin 1/3 cup packed brown sugar 1 1/2 teaspoons Pantry Cinnamon Plus Spice Blend OR Pumpkin pie spice 1. Chop cookies. Melt butter. Stir in crumbs. Firmly press crumb mixture onto bottom of Springform Pan. Place in freezer. 2. Scoop half of the ice cream into a bowl. Place in refrigerator 10 minutes to soften. 3. Fold 1 cup of the whipped topping and toffee bits into softened ice cream just until blended. Spread evenly over crust. Freeze until firm, about 1hour. 4. Place remaining ice cream in refrigerator for 10 minutes to soften. Meanwhile, mix pumpkin, brown sugar and spice blend in bowl. Scoop softened ice cream into pumpkin mixture. Mix just until blended. Spread evenly over ice cream layer. Freeze until firm, about 8 hours of overnight. 5. When ready to serve, place dessert in refrigerator 20 minutes for easier slicing. Garnish each serving with whipped topping and sprinkle with additional spice blend, if desired. Number Of Servings:16 Servings Preparation Time:Prep time: 30 minutes Freeze time: 8 hours

Strawberry Shortcake

From the Food Network - Paula Deen!!
Stacy Anderson

1 large angel food cake For the Custard: 1 (8 oz.) pkg cream cheese, softened 1 (14 oz.) can sweetened condensed milk 1 (12 oz) container frozen whipped topping,  thawed For the glaze: 1 c sugar 3 T. cornstarch 3 T. strawberry gelatin (recommended: Jell-O) 1 c. water 2 c. fresh strawberries, cut in 1/2 (if berries are  extra large,  they can be cut into quarters) Whole fresh strawberries and mint leaves for  garnish Directions: Slice cake, using a serrated knife, horizontally into 3  equal  layers For the custard: Mix together cream cheese, condensed milk, and  whipped  topping in a bowl, set aside. For the glaze: In a medium saucepan, stir together sugar,  cornstarch, and  gelatin, add water. Cook stirring over medium heat  until thick.  Remove from heat and allow to cool completely.  Fold in  strawberries. For assembly: Place 1 layer of cake in a large clear bowl. Top  with a layer of  glaze, followed by a layer of custard mixture.  Repeat layering  in this order for remaining cake, glaze and custard.  Top cake  with 3 whole fresh strawberries and fresh mint  leaves.

Caramel Oatmeal Chewies

Melissa Chandler

I don't make these very often because I can eat the whole pan myself! One of my favorites! 1 3/4 c. quick oats 1 3/4 c. flour, divided 3/4 c. packed brown sugar 1/2 t. baking soda 1/4 t. salt (optional) 3/4 c. butter or margarine, melted 2 c. semi-sweet chocolate chips (12 oz. bag) 1 c. chopped nuts 1 cup caramel ice cream topping Directions: Preheat oven to 350. Grease bottom of 9x13 pan. Combine oats, 1 1/2 c. flour, sugar, baking soda, and salt in large bowl. Stir in butter and mix well. Reserve one cup of oat mixture. Press remaining oat mixture into baking pan. Bake 12-15 minutes or until golden brown. Sprinkle with chips and nuts. Mix caramel topping with remaining flour in small bowl. Drizzle over nuts to within 1/4 inch of pan edges. Sprinkle with reserved oat mixture. Bake for 18-22 minutes or until golden brown. Cool in pan on a wire rack and refrigerate until firm.

Banana Bars

Something else to do with those ripe bananas,
besides banana bread. Not that there is anything
wrong with banana bread, but this has cream
cheese frosting! COMON! Lindsey Parry

1 1/2 c sugar 1/2 c butter 2 eggs 1 c sour cream 1 tsp vanilla 2 c flour 1 tsp baking soda 1/4 tsp salt 2 med ripe bananas (1 cup) Frosting: 8 oz cream cheese, softened 1/2 c butter, soft 2 tsp. vanilla 4 c powdered sugar Directions: Cream sugar, butter and eggs. Add sour cream and vanilla. Combine and add dry ingredients. Mash then stir in bananas. Bake at 350 for 20- 25 minutes in a jelly roll pan. Let cool completely before frosting.

M&M Oat Bars

These irresistible bars made with seasonally
colored M&Ms can sweeten any holiday. They are
so easy to make and make quite the impression. I
brought these to the Girls Party
Kamy Cannon

Ingredients: 1/2 cup butter or margarine, softened 1 cup packed brown sugar 1 egg 1 tsp vanilla extract 1 1/4 cups all purpose flour 1/2 tsp baking soda 1/2 tsp salt 2 cups quick oats 1 pkg (14oz) caramels 3 T water 1 cup mini semisweet choc chips (I used regular and they were fine) 1 cup chopped walnuts 1 cup plain M&Ms 3 oz white chocolate candy coating Directions: In a mixing bowl, cream butter and brown sugar. Beat in egg and vanilla. Combine flour, baking soda and salt; add to the creamed mixture. Stir in oats. Press into a greased 15x10x1 inch baking pan. Bake at 350 for 10-15 minutes or until golden brown. Cool on a wire rack. In a microwave safe bowl, melt the caramels and water. Spread over crust. Sprinkle with chips, nuts and M&Ms. Gently press into the caramel mixture. Melt candy coating; drizzle over the top. Cut into bars - makes 6 dozen

Rice Pudding

Grandma wanted to put this on

1/2 cup calrose or long grain rice 2/3 cup sugar 4 cup milk 3 eggs 1 cup milk 1/4 cup sugar 2 tsp. vanilla 1/2 tsp. salt Nutmeg--optional Directions: In heavy saucepan combine rice, 2/3 cup sugar, 4 cups milk, 1/2 tsp. salt and cook covered (simmering) for 45 minutes or until rice is cooked. Beat eggs with 1 cup milk, 1/4 cup sugar and canilla. Temper hot liquid to egg mixture-- Add egg mixture to rice mixture. Bring to a boil--put in bowl-- cover surface with plastic wrap. Refrigeraite untill cool. Stir and serve with nutmeg or desired topping.

Delicious Carmel Bread Pudding

This is amazing!
Sarah Stephenson

Pudding: 1 1/2 c sugar 4 eggs, beaten 1 1/4 c heavy whipping cream 1 1/2 c milk 1/4 lb melted butter 2 loaves white, cubed, crusts removed bread (I use Grandma Sycamore) 1/2 c Caramel Sauce (below) Carmel Sauce: 1/2 c granulated sugar 1/2 c brown sugar 1 stick butter (1/2 c) 1 c syrup (corn or maple) I use corn syrup 1 1/3 c heavy cream Directions: To Make Pudding: Combine the sugar, eggs, cream, milk, and butter in a bowl and mix together. Add the bread and fold it in. Put mixture in a 9x13 baking pan coated with non-stick spray. Pour the Caramel Sauce over the top and bake at 350 for 30 minutes, check, rotate, and bake up to 30 minutes more until golden brown. I have a convection oven and I usually bake for 20 minutes only or until the top is golden brown. To Make Sauce: Combine sugars, butter, and srup in a pot and cook over medium-high heat until ingredients liquefy. Remove from heat and add the cream. This recipe makes enoufh to put extra sauce on top of puddig when serving. Serve hot, in a bowl with vanilla ice cream or whipped cream. Number Of Servings:10

Molten Chocolate Cakes with Sugar-Coated Raspberries

We tried this last night at our family dinner and
thought we'd better share. It's not often that
something turns out for me!! :) I got the recipe off
the internet and it was rated 5 of 5 by all 220
people that reviewed it. Make that 221 now! Melissa Chandler

1 cup unsalted butter or unsalted margarine 8 ounces semisweet chocolate chips or bars, cut into bite-size chunks 5 large eggs 1/2 cup sugar Pinch of salt 4 teaspoons flour Garnish: 1 (6 ounce) container raspberries, barely moistened and rolled in about 1/2 cup sugar right before serving. Directions: Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat. Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour until just combined. (Batter may be made a day ahead; return to room temperature an hour or so before baking.) Adjust oven rack to middle position; heat oven to 450 degrees. Line a standard-size muffin tin (1/2 cup capacity) with 8 extra-large muffin papers (papers should extend above cups to facilitate removal). Spray muffin papers with vegetable cooking spray. Divide batter among muffin cups. Bake until batter puffs, but center is not set, 8 to 10 minutes. Carefully lift cakes from tin and set on a work surface. Pull papers away from cakes and transfer cakes to dessert plates. Top each with sugared raspberries and serve immediately. **I used ramekins instead of the muffin pan, and skipped the muffin papers. Mine took longer to cook. I checked it about every 2 minutes, and it ended up cooking for about 14 minutes. Number Of Servings:8 servings

Carolyn's Mint Chocolate Chip Bundt Cake

Maryjane Melis

1 Box Devil Food Cake Mix Duncan Hines 1 small package instant chocolate fudge pudding mix 3/4 cup oil 4 eggs 1 cup milk 2 tsp. peppermint extract 1 small package semi-sweet chocolate chips Directions: Mix cake and pudding mix together with wire whisk. Then add the rest of the ingredients with wisk. Put in greased and floured bundt pan. Bake at 350' for 50 minutes. When testing for doneness check more than one spot incase you hit a chocolate chip. No frosting.

''Snicker's Cake''

The real title of this recipe is a bit racy, so I've toned it
down for the PG audience
Megan Bradley

1 Devil's Food cake mix (plus ingredients to make cake) 1 jar caramel butterscotch topping (I use Mrs. Richardson's) 1 can Eagle Brand sweetened condensed milk couple handfuls of mini chocolate chips 16 oz. Cool Whip 4 regular size Snickers bars (frozen) Directions: Prepare cake using directions on the box, in a 13'' x 9'' pan. Remove cake from oven and poke holes in top with a straw. Pour butterscotch over the top. Place cake back in warm oven (turned off) for 10 minutes. Remove and pour milk over top of butterscotch. Sprinkle chocolate chips over milk. Let cool. Spread Cool Whip over top of cooled cake. Break Snickers bars with a hammer. Sprinkle over top. Refrigerate until ready to serve. Cake is best if made the day before. (If you want the Snickers topping to be a little finer, put the smashed chunks in a food processor. Just make sure they're still frozen)

Not Yo' Mama's Banana Pudding

Tracy told me about this recipe by Paula Dean. For all you
banana lovers out there this one is super good.
Lindsey Parry

2 bags Pepperidge Farm Chessmen cookies 6 to 8 bananas, sliced 2 cups milk 1 (5-ounce) box instant French vanilla pudding 1 (8-ounce) package cream cheese, softened 1 (14-ounce) can sweetened condensed milk 1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream Directions: Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top. In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve. Number Of Servings:a lot Preparation Time:quick - fast