November 3, 2013


Sometimes we remember the past and......
we just need a hug

Sunday nights growing up, he remembers very fondly the evenings there would be his Mother's chocolate muffins for dinner. They were hot from the oven and served with cheddar cheese and strawberry jam. Strange combination, indeed, but what sweet memories that has made for him.
She remembers her Sunday nights as a child, when her Mother's apple dumplings were served for dinner. That buttery cinnamon syrup bathed each dumpling in the big baking pan. The aroma of nutmeg came from the kitchen and stayed with us into the night. Daddy ate his with milk. I can still visualize the image. These sweet memories belong to me.

2 cups long grain rice, cooked
2-1/2 cups whole milk, divided
1 cup sugar
2 teaspoons vanilla extract
2 teaspoons grated lemon zest
1/4 teaspoon salt
6 large eggs
1/4 teaspoon nutmeg

In a large mixing bowl, combine ingredients consisting of cooked rice, 1-1/2 cups milk, sugar, vanilla extract, lemon zest, and salt.

In a separate mixing bowl, beat the eggs together then beat in the remaining 1 cup milk until mixture is thoroughly blended. Stir egg mixture into the rice mixture and then pour finished product into a prepared 2 or 3 quart casserole dish.

Bake pudding in a preheated oven at 350 degree F. for about 30 minutes. After 30 minutes of baking remove casserole dish from the oven, stir pudding gently, then sprinkle nutmeg over the top. Return casserole dish to the oven and continue to bake pudding for another 40 minutes until the pudding turns lightly brown and set.

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