There isn’t much I look forward to more than a creamy dessert waiting to be enjoyed and today that meant rice pudding with golden raisins. Make it early in the day and allow it to cool, on the countertop or in the fridge, and you’ll be rewarded in the evening with smiles all around.
This recipe, originally from Paula Deen, can be found in my “Missouri to Maui” cookbook. I altered the recipe only by using golden raisins instead of the dark as the golden variety always plumps better, retaining their burst of flavor. I also used short-grain rice; although the original recipe doesn’t mention what type of rice to use, I prefer short-grain sticky rice any time I’m cooking. Do use a double boiler to prepare this as the condensed milk cannot stand much heat. Don’t forget to keep an eye on it and stir frequently. Adding the vanilla after the pudding finishes cooking supplies both flavor and a hint of color to the dish.
If you’re a rice fan and a pudding person, combine those likes into a fabulous treat for yourself and those around your table. A healthy dollop of whipped cream or cool whip only adds to the fun. Enjoy!
Rice Pudding
Ingredients
½ cup uncooked rice
3 cups boiling water
½ t. salt
1-14 oz. can sweetened condensed milk
4 T (1/2 stick) butter
½ cup golden raisins
1 T. vanilla
Directions Measure rice, boiling water, and salt into top of double boiler. Cook over rapidly boiling water until rice is tender, about 40 minutes. Stir in condensed milk, butter, and raisins. Cook, stirring frequently, over boiling water until slightly thickened, about 20 minutes. Remove from heat and stir in vanilla Serve warm or chilled. Serves 8.
Hooray! Another “no trip to the store” baking day! Fall baking comes easily when the ingredients in many recipes are already waiting on your pantry shelves, ready for use. When everything you need to bake up something yummy is at your fingertips, it is much easier to begin! I browsed through this collection of recipes from “A Taste of the South’s” Fall baking special issue, making note of the 1-2 items I need to buy but those items truly are few, and that is a definite plus for us bakers. Use what you have when you can!
I appreciate the endless choices offered with Fall baking and the traditional flavors sure to shine in these recipes. You can bet your hard-earned dollars that the tastes of cinnamon, nutmeg, and ground cloves will be showing up! There are basic batters and crusts using flour, sugar, baking soda or powder, eggs, and a cup or two of buttermilk. And nuts! You will be using chopped nuts, guaranteed! Today, I chose walnuts for their rich flavor. You should use whatever tickles your fancy because it’s all about easily preparing something spiced, warm, and delicious for your family and friends.
The easiest way to make this cake, or any cake, is to gather your ingredients and sort them out, having them ready when you need them. Have it all in place, cut your prep time in half, and you will be so much more efficient in the kitchen. The French say “mis en place”, and that is good advice! Read your recipe several times, know where everything fits, fill your measuring cups and small bowls with what you’ll need, and you will have this cake ready for the oven quickly. Do set your butter out early so it is completely softened. And use your stand mixer for both the cake batter and the cream cheese frosting. You can wash everything up while the mixer does its work.
The canned cherries are a great surprise in this cake; their tart flavor perfectly complements the sweet cream cheese frosting. Today I used the reserved juice from the cherries for the liquid in the cake frosting. I didn’t want it completely pink, however, so only used 2 T. This cake would also be great with a rich butter cream frosting. Ahhh, more choices! However you slice it, my friends, place it in the refrigerator once frosted until sliced; if you are lucky enough to have leftovers, place it back into the fridge. I set aside a large chunk last night to enjoy with coffee this morning. Yum, breakfast too!
Cherry Spice Cake
Ingredients
1/2 cup butter, softened
1-1/2 cups sugar
2 large eggs
2 cups flour
1 t. ground cinnamon
1 t. ground cloves
1/2 t. baking soda
1/4 t. baking powder
1/4 t. salt
1 cup buttermilk
1-14-1/2 oz. can pitted tart cherries, drained
1/4 cup pecans or walnuts, chopped
Frosting Ingredients
1-8 oz. pkg. cream cheese, softened
3-3/4 cups powdered sugar
1-2 t. water
2-3 drops red food coloring, optional
Additional chopped pecans or walnuts, chopped, optional
Directions Preheat oven to 350. Line two 9” round baking pans with waxed paper. Grease and flour the pans and paper; set aside.
Using a stand mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. In separate bowl, combine the flour, cinnamon, cloves, baking soda and powder, and the salt then add to the creamed mixture alternately with the buttermilk, beating well after each addition. Fold in the cherries and pecans.
Transfer batter to prepared pans and bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Cool completely.
For frosting, in large bowl, beat cream cheese until fluffy. Add powdered sugar and enough water to achieve spreading consistency. Tint with food coloring if desired. Spread frosting between layers and over top and sides of cake. Garnish with additional chopped nuts. Store in refrigerator, covered.
