RICE and butterscotch PUDDING (from Konya in Turkey)
75 gr. rice
l kg. milk
10 gr butterscotch (sakız)
150 gr. sugar
Rice must be cleaned and washed. Soaked for few hours in hot water. Drain it through a sieve, Boil the milk with rice and sugar. Tie the butterscotch into a clean piece of cheese cloth and dip it into the betting mixture. Boil for another ten minutes until tie rice is cooked and the mixture is thickened. Pour into the individual cups let it cooled. And decorate it with cinnamon. Wooden spoon is recomended for mixing.
Old Fashioned Rice Pudding Recipe
4 to 6 servings
1/2 cup enriched rice
4 cups milk, scalded
1/3 cup sugar
1/2 teaspoon salt
1/2 stick cinnamon or 1/4 teaspoon cinnamon
1/2 cup raisins
Meringue (recipe below)
Cook rice in boiling salted water for 5 minutes. Drain well Turn into a lightly greased 1.1/2 -quart baking dish. Add scalded milk, 1/3 cup sugar, 1/2 teaspoon salt, and dnnamon. Mix well. Bake in a preheated 325° oven for 1.1/2 to 1.3/4 hours or until almost set. Stir pudding «very 20 minutes. About 20 minutes before the pudding is done, add raisins. Mix well. Cover with Meringue (recipe below). Return to oven for remaining £30 minutes or until meringue is golden brown. Time ire making of meringue so it is ready for rice pudding when raisins are added.
Good Eating Light Cheesecake Recipe
One 9-inch cake
1.1/2 cups crushed zwieback 2 tablespoons sugar 1/4 cup melted butter or margarine 1 pound cream cheese
1 cup sugar 5 eggs, separated
1 pint (2 cups) commercial sour cream
1 teaspoon vanilla
1 teaspoon lemon juice
Combine and mix well-crushed zwieback, 2 table¬spoons sugar, and melted butter. Press onto bottom and sides of lightly greased 9-inch spring pan. Set aside. Soften and work cream cheese until light and fluffy. Add 1 cup sugar and beat until light and creamy. Add egg yolks to cheese mixture and beat well. Add sour cream, vanilla, and lemon juice. Mix well and set aside. Place egg whites in a large bowl and beat until stiff peaks form when beater is lifted. Fold egg whites into cheese mixture. Turn into crumb-lined pan. Bake in a preheated 300° oven for 60 minutes. Turn oven off, leaving cake in oven, door closed, for 60 minutes. Then open oven door and let cake stand in oven for 30 minutes. Remove from oven. Allow to cool completely. Chill. Note: Do not rush the timing on this. If you do, the cake will fall.
Cook extra rice as a planned leftover to be used in a serole dish, in a rice custard, or fried rice.
Sweidsh Limpa Recipe bread machine recipes
1 package active dry or 1 cake compressed yeast
1/4 cup warm water (not hot)
3 to 6 tablespoons molasses 1.1/4 cups cold water 1/3 cup brown sugar, firmly packed 1/2 teaspoon anise (or fennel) seed
1 teaspoon salt
1 tablespoon grated orange peel
1 tablespoon lard or butter
2 cups rye flour
3.1/2 cups sifted all-purpose flour (approximately)
Dissolve yeast in 1/4 cup warm water. Set aside. Combine molasses, 1.1/4 cups cold water, brown sugar, anise seed, salt, orange peel, and lard in a saucepan. Heat to boiling point and boil 5 minutes. Cool to lukewarm. Add dissolved yeast. Beat in rye flour, cover with a towel, and let rise in a warm place 4 to 5 hours or overnight. Beat in just enough of the white flour to form a stiff dough. Turn onto floured board and knead until smooth and thoroughly blended. Place in large greased bowl. Grease top of dough. Cover with towel and let rise in a warm place until doubled in size. Punch down. Divide dough into 2 parts and shape as desired. Place in well-greased pans. Let rise until double in size, about 1.1/2 hours. Bake in preheated 300° oven for 60 minutes or until done. Remove bread from pans and brush crust with butter or margarine. Place on cooling rack. Cover with towel and cool before cutting. Note: This recipe may be doubled for 4 loaves.
From The Womens Fellowship Cook Book
—Dry, crumbly, coarse: Too-stiff dough, too-long rising time, or too-cool oven temperature.
—Soggy and heavy: Too-short rising time before baking, cooking too fast or not long enough, too much moisture or fat for amount of flour, or poor yeast.
—Sour and poor flavor: Let rise too long or at too high a temperature; slightly sour milk used; age of yeast; or musty, poorly stored flour.
—Holes in crust and crumb: Too-long rising time or too-short kneading time.
—Crust too brown: Too much sugar in recipe, oven too hot, or baking time too long.
—Streaks or hard lumps in bread: Incorrect kneading, too much flour worked in during shaping of bread, crust allowed to form on dough while rising, or not mixed enough.
—Poorly shaped: Oven too hot or not shaped well in beginning.
One 8"X4" loaf
1.1/3 cups sifted all-purpose flour
2 teaspoons baking powder 1/2 teaspoon salt 1/3 cup shortening 2/3 cup sugar
1 eggs, beaten
1 cup mashed ripe banana
Sift together flour, baking powder, and salt. Set aside. Work the shortening until soft. Gradually add, while mixing well, the sugar. Beat until light. Add eggs and blend until light and fluffy. Add flour mixture alternately with mashed banana. Blend well after each addition. Turn into a greased 8" X 4" loaf pan. Bake in preheated 350° oven for 50 to 60 minutes or until done. Remove from pan and cool on rack.
How to Keep Brown Sugar Soft and What to Do When It Hardens
• To prevent hardening of brown sugar, store in air-tight container with a piece of bread, sliced lemon, or slice of apple set on a piece of waxed paper on top of sugar.
Hard brown sugar may be softened by heating in a 300° oven for a few minutes. It should be used immediately.
1 packages active dry yeast 1/2 cup warm water (not hot)
1.1/2 cups boiling water
1 cup rolled oats (oatmeal) 1/4 to 1/2 cup molasses or honey 1/2 cup shortening or oil
1 tablespoon salt
6 cups all-purpose flour (approximately)
2 eggs, beaten
Dissolve yeast in 1/2 cup warm water (not hot). Set aside. In a large mixing bowl, combine boiling water, oatmeal, molasses, shortening, and salt. Stir until well blended. Stir in 2 cups of the flour and beaten eggs. Beat hard. Add yeast mixture. Beat again. Add just enough flour to make a soft dough. Turn onto a lightly floured surface and knead for about 10 minutes. Place in greased bowl. Grease top of dough. Cover with a towel. Allow to rise until doubled in size. Punch down dough. Shape into 2 loaves. Place in greased 9" X 5" X 3" loaf pans. Let rise until double in size, about
1 hour. Bake in preheated 350° oven for 30 to 45 minutes or until done. If desired, brush top of bread with butter or margarine. Note: The bread may be shaped and put into greased pans. Brush loaves with oil. Cover pans loosely with plastic wrap. Refrigerate
2 to 24 hours. When ready to bake, remove from refrigerator. Uncover the dough carefully. Let stand, uncovered, 10 minutes at room temperature. Puncture any gas bubbles which may have formed with a greased toothpick or metal skewer. Bake as above.
From 400 of Our Favorite Recipes