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Brown Rice Raisin Pudding
Dessert

Brown Rice Raisin Pudding

4.2

Prep
10 min
Cook
18 min
Total
48 min

Instructions

  1. 1 Stir brown rice, 1 1/4 cup milk, sugar, and salt together in a saucepan over medium heat until thick and creamy, 15 to 20 minutes. Lower heat to medium-low.
  2. 2 Stir 1 cup milk, egg, cinnamon, and raisins into rice mixture, stirring constantly, until desired thickness, 3 to 5 minutes.
  3. 3 Remove from heat and stir butter and vanilla extract into mixture.
  4. 4 Pour pudding into serving dish and garnish with nutmeg. Allow to cool to room temperature before serving, about 20 minutes.

By Chan Fran

Best Old-Fashioned Creamy Rice Pudding
Dessert American

Best Old-Fashioned Creamy Rice Pudding

4.7

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place cooked rice in a medium saucepan. Add 1 ½ cups milk and salt; cook and stir over medium heat until thick and creamy, 15 to 20 minutes.
  3. 3 Add remaining 1/2 cup milk, golden raisins, beaten egg, and white sugar; continue cooking, stirring continuously, until well blended, 2 to 3 minutes more.
  4. 4 Remove saucepan from heat; stir in butter and vanilla extract.
  5. 5 Serve warm and enjoy!
  6. 6 Store your rice pudding in an airtight container in the refrigerator for about three days. Reheat thoroughly on the stove, adding more milk as-needed to retain the creamy texture.

By Jennifer Korpak Bechtel

Cream Cheese Coffee Cake I
Dessert

Cream Cheese Coffee Cake I

4.5

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Generously grease a 12 cup Bundt cake pan or a 9 or 10 inch tube pan.
  2. 2 Soak raisins in warm water until plump. Drain and dry. Chop coarsely. Mix with 1/3 cup dark brown sugar, cocoa, chocolate, cinnamon, and chopped nuts. You can also mince filling ingredients in a food processor for another texture.
  3. 3 Cream the unsalted butter with 1 cup brown sugar and white sugar until fluffy. Add cream cheese, and cream until blended. Add eggs and vanilla, and mix thoroughly. Blend in yogurt or sour cream. Fold in flour, salt, baking powder, soda. Mix well on low speed of mixer. Spread one third batter in prepared pan. Top with some of the filling mixture. Layer in this fashion until filling and batter are used up.
  4. 4 Bake until done, 50 to 60 minutes. Cool in pan 10 minutes before removing.

By MARBALET

Elegant Light Fruit Cake
Dessert

Elegant Light Fruit Cake

3.0

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 300 degrees F (150 degrees C). Place a pan of water in oven. Grease thoroughly and line with heavy brown paper one set of tier pans (one 9 inch, one 7 inch, and one 5 inch).
  2. 2 In a large bowl combine ground almonds and fruits. Dredge with one cup flour.
  3. 3 In a large bowl, cream together 1 cup flour and shortening. Gradually blend in white sugar. Beat in egg yolks and almond flavoring; beat until very light and fluffy. Mix together brandy and milk; add alternately with 4 1/2 cups flour to creamed mixture. Make 3 dry and 2 liquid additions, combining lightly after each.
  4. 4 In another bowl, beat egg whites with cream of tartar to form stiff but moist peaks. Fold into batter. Fold in floured fruit mixture.
  5. 5 Bake for 2 1/2 to 3 1/2 hours, depending on size of pan. Bake each cake until it tests done with a toothpick. Remove from pans, and lift off paper. Cool.

By Carol

Creamy Rice Pudding
Dessert American

Creamy Rice Pudding

4.7

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Bring water in a saucepan to a boil over medium heat; stir in rice. Reduce heat to low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.
  3. 3 Combine cooked rice, 1 ½ cups milk, sugar, and salt in a clean saucepan; cook over medium heat, stirring often, until thick and creamy, about 15 minutes.
  4. 4 Stir in remaining ½ cup milk, egg, and raisins; cook 2 minutes, stirring constantly. Off heat, stir in butter and vanilla extract until combined.
  5. 5 Serve warm.

By Allrecipes Member

Rich Dark Fruitcake
Dessert

Rich Dark Fruitcake

4.8

Prep
60 min
Cook
270 min
Total
360 min

Instructions

  1. 1 Wash and dry the raisins and the currants. Wash, dry, pit, and chop the dates. Chop the raisins and the citrus peel. Slice the cherries. Blanch the almonds, and slice them lengthwise. Combine fruits and nuts in large bowl.
  2. 2 Grease and line 3 standard Christmas cake pans (these round pans are at least 3 inches deep and come in a set of three sizes- 5, 7, and 9 inch across) with 4 layers of heavy waxed paper, or 3 layers of brown paper. Grease again. Preheat oven to 275 degrees F (135 degrees C).
  3. 3 Sift together flour, baking powder, soda, salt, and spices onto a piece of waxed paper. Remove 1 cup of this flour mixture, and combine with fruit and nuts. Mix until fruit is well coated.
  4. 4 Cream the butter until fluffy. Add extracts. Gradually add sugar, mixing until creamy. Beat egg yolks until light and lemon-colored, and beat into the butter mixture. Stir in the molasses, and beat together well. Add half of the remaining flour mixture, and blend thoroughly.
  5. 5 Beat egg whites until stiff but not dry; fold into batter. Stir in lightly the remaining flour mixture alternately with grape juice and coffee. Add floured fruit and nuts, blending in until fruit is well distributed.
  6. 6 Turn batter into prepared cake tins, filling each about 2/3 full and spreading batter evenly. Bake in center of oven. Bake small cake 2 1/2 hours, medium cake 3 1/2 hours, and large cake 4 to 4 1/2 hours. Remove from oven and allow to stand 5 minutes, then turn out on wire rack to cool.

By Carol

Easter Simnel Cake
Dessert European

Easter Simnel Cake

4.8

Prep
30 min
Cook
160 min
Total
200 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease and flour a deep 8-inch springform pan. Line the bottom and sides of the pan with greased parchment paper.
  2. 2 Beat butter and brown sugar together in a large bowl with an electric mixer until light and fluffy. Beat in 4 eggs, one at a time, mixing well after each addition. Mix in flour. Stir in golden raisins, currants, candied cherries, mixed fruit, lemon zest, and mixed spice until incorporated. Pour 1/2 of the batter into the prepared pan.
  3. 3 Divide almond paste into 3 equal portions. Roll out 1 portion into an 8-inch circle. Place over batter in the pan. Cover with remaining cake batter.
  4. 4 Bake in the preheated oven until evenly brown and firm to the touch, 2 hours 30 minutes. If cake is browning too quickly, cover with aluminum foil after 1 hour of baking. Let cool in the pan for 10 minutes, then turn cake out onto a wire rack to cool completely.
  5. 5 Set the oven's broiler to high.
  6. 6 Place apricot jam in a small microwave-safe bowl and heat in the microwave until warm, about 5 seconds. Brush the top of cooled cake with warm jam.
  7. 7 Roll out another portion of almond paste into an 8-inch circle and place on top of cake. Brush the top with beaten egg. Divide remaining portion of almond paste into 11 pieces, roll into balls, and arrange around the outside edge of the top of cake. Brush the tops of balls lightly with beaten egg.
  8. 8 Place cake under the preheated broiler until almond paste is golden brown, 8 to 10 minutes.

By Myra

Kentucky Bourbon Cake
Dessert American

Kentucky Bourbon Cake

4.7

Prep
45 min
Cook
240 min
Total
24780 min

Instructions

  1. 1 Preheat the oven to 275 degrees F (135 degrees C). Grease a 10-inch tube pan and line the bottom with parchment paper.
  2. 2 Soak raisins and cherries in 2 cups of bourbon or whiskey for 48 hours. Before making cake, drain well and reserve bourbon.
  3. 3 In a separate bowl, mix flour, nutmeg, and baking powder. Set aside.
  4. 4 In a small bowl, cream butter with white sugar. In a separate small bowl, cream yolks and brown sugar until very light.
  5. 5 In a large bowl, combine two sugar mixtures and blend well.
  6. 6 Alternately, add flour mixture and reserved bourbon in three stages, mixing well with each addition.
  7. 7 Add soaked fruit and fold in. Add nuts and fold in.
  8. 8 In a clean medium bowl, whip egg whites until stiff but not dry. Fold into batter until evenly distributed; pour into the prepared 10-inch tube pan.
  9. 9 Bake cake in the bottom of the preheated oven until a toothpick inserted into the center comes out clean, about 4 to 5 hours. Ovens vary, so it may take longer than 5 hours.
  10. 10 Remove from the oven and allow to cool for 15 minutes before turning out. When almost cool, brush sides and inside hole heavily with bourbon. Wrap cake with a bourbon-soaked cheesecloth, then with plastic wrap. Refrigerate overnight and saturate again with bourbon. Cover with plastic wrap and then with foil and store for at least 2 weeks in a cool, dry place.

By Holly

Hungarian Beigli
Dessert European

Hungarian Beigli

4.5

Prep
30 min
Cook
35 min
Total
155 min

Instructions

  1. 1 Combine butter, sour cream, 5 tablespoons sugar, and egg yolks in the bowl of a food processor fitted with the dough blade; process until combined. Add flour and yeast; process until dough comes together. The dough should be moist and easy to work with. If dough feels too wet, add a little more flour; if it's too dry, add milk, 1 tablespoon at a time. Shape dough into a ball, cover with a damp towel, and set aside.
  2. 2 Heat 1 cup milk and 1 cup sugar in a saucepan until sugar dissolves and mixture has a syrupy consistency. Add chopped walnuts; stir to combine. Off heat; stir in raisins and lemon zest; cool filling.
  3. 3 Divide dough into 3 pieces. Roll out 1 dough piece on a lightly floured surface to form a long rectangle about ¼-inch thick; keep remaining dough covered. Spread ⅓ walnut filling on dough rectangle, leaving about 1 inch dough at edges. Roll up dough to form a log; press to seal. Place dough log, seam-side down, on a parchment-lined baking sheet. Repeat with the remaining dough and filling.
  4. 4 Beat egg and 1 tablespoon water together in a small bowl; brush logs with egg wash. Let rest for 1 hour in a warm place until dough has risen. Brush logs with egg wash; place baking sheet in the refrigerator for 30 minutes (this will give the dough a shiny finish).
  5. 5 Preheat the oven to 375 degrees F (190 degrees C).
  6. 6 Bake in the preheated oven until beigli are deep golden brown, 35 to 45 minutes.

By SLAIMBEER

Cranberry Chutney II

Cranberry Chutney II

4.9

Prep
Cook
Total

Instructions

  1. 1 In a 3-quart saucepan, combine cranberries, tomatoes, water, raisins, onion, and salt. Bring mixture to a boil. Reduce heat to simmer. Cook, covered, for 15 minutes or until cranberries pop.
  2. 2 Stir in brown sugar, vinegar, ginger, cloves, and pepper. Cover. Cook for 35 to 40 minutes, or until the consistency of relish, stirring occasionally. Ladle into jars or freezer containers. Refrigerate or freeze until ready to use.

By CHRISTYJ

One-Bowl Carrot Oat Muffins
Breakfast

One-Bowl Carrot Oat Muffins

4.7

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F. Place carrots in a large mixing bowl. Using a potato masher, mash carrots until only small pieces remain. Add brown sugar, oil and egg; mix well.
  2. 2 Add flour, oats, baking powder, cinnamon and salt. Mix with a wooden spoon just until dry ingredients are moistened. Fold in cranberries.
  3. 3 Spoon batter into 12 paper-lined medium muffin cups. Top with pecans. Bake 25 minutes or until wooden pick inserted in center comes out clean. Let cool 10 minutes before removing from pan. Muffins may be frozen for up to 3 months.

By Del Monte

Masht-o Khiyaar (Persian Cucumber Salad with Sultanas and Walnuts)
Dinner Middle Eastern

Masht-o Khiyaar (Persian Cucumber Salad with Sultanas and Walnuts)

4.5

Prep
10 min
Cook
Total
90 min

Instructions

  1. 1 Place yogurt into a fine-mesh sieve lined with a coffee filter and allow to drain, about 20 minutes. You should end up with about a cup of thick yogurt.
  2. 2 Heat a small skillet over medium heat, add walnuts, and toast while stirring until nuts start to turn golden brown and become fragrant, 3 to 5 minutes. Allow to cool.
  3. 3 Mix yogurt, sultanas, walnuts, dill, mint, salt, and pepper in a large bowl, add cucumber and toss to combine. Refrigerate for 1 hour.

By Afiyet_olson

Overnight Matzo Bake
Breakfast Other

Overnight Matzo Bake

Prep
15 min
Cook
40 min
Total
550 min

Instructions

  1. 1 Lightly coat a 2-quart baking dish with cooking spray. Set aside.
  2. 2 Break matzo sheets into bite-sized pieces. Whisk together eggs, milk, sugar, sour cream, vanilla, cinnamon, salt, and nutmeg in a large bowl. Stir in raisins, apricots, apples, and matzo pieces. Transfer to the prepared baking dish, smoothing into an even layer. Cover with aluminum foil and transfer to a refrigerator to chill for 8 hours, or overnight.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C). Remove baking dish from the refrigerator and uncover.
  4. 4 Bake in the preheated oven until puffed and set, 40 to 45 minutes. Remove from the oven and let sit at room temperature for at least 15 minutes.

By Liv Dansky

Contadina® Baked Meatballs in Tomato Herb Sauce
Dinner American

Contadina® Baked Meatballs in Tomato Herb Sauce

4.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 375 degrees F. Line a baking sheet with foil; coat with cooking spray.
  2. 2 Combine 1/2 can tomato paste, egg, 1 tsp. each basil and oregano, onion powder, garlic powder and pepper in a large bowl. Stir in bread crumbs, Parmesan and raisins.
  3. 3 Mix in turkey with hands or a large spoon until mixture is combined well. Shape into 16 meatballs, about 1 1/2-inches in diameter. Bake 20 minutes or until browned and cooked through (165 degrees F internal temperature).
  4. 4 Meanwhile, stir together remaining tomato paste, diced tomatoes, 1 tsp. each oregano and basil, sugar and salt in a large saucepan. Bring to a boil; reduce heat and simmer, uncovered, 10 minutes. Add baked meatballs to sauce and simmer 5 minutes for flavors to blend. Serve meatballs and sauce over pasta with Parmesan cheese, if desired.

By Contadina

Pan Roasted Halibut with Calvados and Serrano Ham-Butter Sauce
Dinner American

Pan Roasted Halibut with Calvados and Serrano Ham-Butter Sauce

4.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 450 degrees F (230 degrees C).
  2. 2 Heat canola oil in a large, ovenproof skillet over high heat until it begins to smoke. Season halibut to taste with salt and pepper. Dredge in flour, and shake off the excess. Sear the halibut until golden brown on both sides, about 1 minute per side. Pour excess oil from skillet, then place into preheated oven, and bake until flakey, 7 to 8 minutes.
  3. 3 When cooked, remove fish from skillet, and keep warm. Melt 2 tablespoons butter in the pan, stir in shallots, and cook over medium heat until they turn translucent, about 1 minute. Add the ham, drained raisins, capers, and pine nuts; continue cooking for another minute. Pour in Calvados, and cook until reduced by half. Add the chicken stock, increase heat to high, and boil until 1/4 of the stock has evaporated.
  4. 4 Remove the skillet from the heat, and quickly whisk in 1/2 cup butter until dissolved. Whisk in the parsley and thyme; season to taste with salt. To serve, arrange halibut on a warmed serving platter or individual plates, pour the sauce overtop. Serve immediately.

By Ryan Nomura