Desserts
| Rice Pudding | Peanut Butter Fingers |
| Coming Soon | Coming Soon |
| Coming Soon | Coming Soon |
Submitted by: Carolyn
| 3 cups half and half | 3 large eggs |
| 3/4 cup granulated sugar | 1 tsp. vanilla |
| 1/2 tsp. cinnamon | 2 cups (or less) precooked rice |
| 1/4 cup raisins or dried currents | * |
Heat oven to 350. Grease a small pyrex casserole with butter.
In a bowl: mix the eggs, then add the cream, sugar and spices. Mix well. Then add the rice and raisins and mix again. Pour into the prepared dish and bake for 55 to 60 minutes. (Center should not be too jiggle-y) Stir the hot pudding after it is cooked to mix the rice well into the custard and then let it cool. Serve warm or cold with cool whip.
Use this with left-over rice. Don't use instant rice! This is great with Jasmine rice or Nishiki rice. You only need a few cups of cold rice (pre-cook). Don't use more rice than 2 cups or it will be dry. To make it creamier; use 1 1/2 cups rice. I really like to do this with left-overs and then have it for breakfast!
If you don't have a rice cooker; you should get one. The little ones are about $30 and the rice is wonderful. Just equal amounts of rice and water....push the button.....and you got great rice! no work or guessing!
I have a large one that keeps the rice ready to eat for hours. Some days I just want rice and stuff!
Submitted by: Codi
| ¾ Cup Butter | ¾ Cup Sugar |
| ¾ Cup Brown Sugar | 3 Eggs |
| ½ Tsp. Vanilla | ¾ Tsp. Baking Soda |
| 1/3 Tsp. Salt | 1 ½ Cup Flour |
| 1 ½ Cups Quick Oats | ¾ Cup Peanut Butter |
| 1 Can Chocolate Frosting | If dry add ¼ cup water |
Cream butter, sugars, eggs, and vanilla. Stir in soda, salt, flour, and oats. Butter cake pan. Bake at 350 degrees for 10-30 minutes. Let cool. Spread peanut butter on top, put in fridge until hard. Spread chocolate frosting on top. Put in fridge until hard.
