Thursday, October 20, 2011

Crock Pot Rice Pudding with Dried Apricots


2 1/2 C milk (1% is fine)
1 can (13.5) light coconut milk
1/2 C sugar
1 C arborio rice
1 cinnamon stick
1 C dried apricots, chopped (I think I only used about 1/2 C, snipped with scissors...alternately you could use raisins.)


Whisk milk, coconut milk and sugar in crock pot. Stir in rice and drop in cinnamon stick.
Cook, covered, until the rice is tender and milk mostly absorbed, about 2-2 1/2 hours on high. Discard the cinnamon stick and stir in the chopped apricots. This is best while still warm....refrigerated, it get pretty solid...rewarm in the microwave, top with a little squirt of whipped cream.

Tuesday, October 18, 2011

Recently Read....Theodore Rex




I listened to this on Audible and it was fascinating....such a window on this period of American History...the Panama Canal, Sherman Antitrust Act, Teddy Bears, Booker T Washington, "Speak softly and carry a big stick", Yellowstone Park, "a square deal", Chinese Japanese War, Edward Arlington Robinson, The Jungle, William Randolph Hurst, spelling reform(!), Cuba, the Supreme Court, the "yellow peril", National Parks, child labor, William Jennings Bryant, Conservation,...I love "reading" these big books on Audible because I would never have enough "sit down time" to get through them...this is the second of Edmund Morris's trilogy on Theodore Roosevelt. The first is The Rise of Theodore Roosevelt and the last is Colonel Roosevelt.

Saturday, October 15, 2011

Scott's Krazy Kornbread Kake

Scott's Krazy Kornbread Kake



Let them eat cake! or cornbread??? With this recipe you can have it both ways....either a lighter,yummier cornbread to go with your chili or whatever...or a not too sweet cake... perfect for a light snack after school or dinner....


1 box yellow cake mix
(plus whatever you add: eggs, water, oil)
3 C Marie Callender corn bread mix
1 1/2 C water


Mix everything together and pour into 9 x 13 pan. Bake at 350....a little longer than for the cake since there's more stuff in the pan. Make sure it's done in the middle....if it starts to get too brown, cover with a piece of foil.

Serve with honey butter (or just butter) or give it a light coating of canned frosting (or homemade if you are so inclined).












Saturday, October 8, 2011

These Were Good....Ginger Molasses Cookies

These cookies stay soft!

Ginger Molasses Cookies


2 sticks unsalted buttered, softened
2 C brown sugar
1 egg
3/4 C molasses
3 C bread flour
1 T baking soda
1/2 t salt
1 t cinnamon
3/4 t cloves
3/4 t nutmeg
1 1/2 t ginger



Cream butter and sugar. Add egg and molasses and mix until just combined - 20 to 30 seconds. Add all dry ingredients and mix until just incorporated (don't overmix).

Use cookie scoop and drop onto parchment lined sheets or use a Silmat. Bake 11-13 minutes until slightly crackled. The center will be soft. Let cool on trays. These stayed soft and chewy!