SANDRA'S BAKED RICE PUDDING with RAISINS

Each time I prepare this heavenly dessert
 it brings back numerous and comforting memories...

Servings: (6-8)

Prep: 15 Mins.

Bake: 1 Hr. 30 Mins.

INGREDIENTS

3 large eggs

1/2 cup granulated sugar

2 teaspoons bourbon-vanilla extract (or vanilla extract)

1 teaspoon ground cinnamon

1/8 teaspoon freshly ground nutmeg

1/4 teaspoon salt

2-1/2 cups 2% milk (or regular)

1/2 cup raisins

1-1/2 cups cooked, cold basmati rice

METHOD

Preheat oven to 350F. 

Whisk together cold milk, eggs, vanilla and sugar. 

Stir in rice, spices and raisins. 

Pour into a greased casserole baking dish (I used an 8x8 pan). 

Bake, uncovered, for 50 to 60 minutes, or until set (stirring half way to distribute spices floating on top more evenly). ~ Enjoy!

SANDRA'S VIVACIOUS VANILLA BANANA-MARSHMALLOW-COCONUT PUDDING

A quick and delicious dessert to put together
but ohhh so difficult to wait until it sets...

Servings: (8 to 10)
Prep: 20 Mins.
Refrigerate: 2 hours

INGREDIENTS:

PUDDING:
1 (5.1 oz. box) instant vanilla pudding
1 (12 oz. can) cold evaporated milk (not sweetened condensed)
1-1/2 cup cold water
1 teaspoon bourbon vanilla extract (or regular vanilla extract)

FILLING ADDITIONS:
2 slightly ripe bananas, halved lengthwise and sliced
1/2 cup miniature marshmallows
1/2 cup shredded coconut, chopped finer

TOPPING:
1 cup fresh whipping cream
1/2 teaspoon bourbon vanilla extract (or regular vanilla extract)
1 tablespoon confectioners' sugar (or granulated sugar)

--Sprinkle topping with a pinch of ground cinnamon

METHOD:

In  medium, round, glass bowl, whisk all the pudding ingredients for 3 minutes to slightly thicken. Gently fold in fruit additions. Evenly spread whipped cream topping over pudding mixture, and sprinkle with cinnamon. Cover, and refrigerate for a minimum of 2 hours to allow dessert to fully thicken and for flavors to meld. ~ Enjoy!

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Tip: I place the unopened can of condensed milk in the freezer for a 1/2 hour prior to preparing recipe.

SANDRA’S TANTALIZING TOASTED COCONUT-BANANA CREAM PIE

A lovely dessert of many wonderful flavors and textures...

Serves: (8)

Prep and Stand Time: 2 Hours

Cook: About 1 Hour Total

INGREDIENTS (Updated as of 8-3/15)

Pie:

3/4 cup granulated sugar

1 cup unsweetened coconut milk
1 cup unsweetened condensed milk, divided (as you'll need to form a slurry with 1/2 cup)

1/4 cup cornstarch

5 egg yolks*

1/4 teaspoon fine-grained kosher salt

1-1/2 cup shaved, toasted sweetened coconut (or grated)

2 teaspoons vanilla extract

1 tablespoon unsalted butter

1 (9”) baked pie shell (store-bought, or Sandra’s Homemade Pie Crust)

3 ripe bananas, sliced

Topping:

2 cups of prepared whipped cream

1/2 cup toasted sweetened coconut

METHOD

Preheat oven to 300 degrees.

Sweet shaved coconut...

Oven toasted coconut...

Meanwhile, toast 2 cups of shaved coconut in the oven by spreading in a thin layer on a dry foil-lined baking sheet. Bake for about 15 minutes; stirring half way through to ensure coconut browns evenly.  Set aside to cool.

Increase oven to 350 degrees, and allow it to preheat.

Bake pie shell until golden, about 20 minutes. Remove from the oven, and cool completely before using.

In a medium saucepan, combine 3/4 cup sugar, coconut milk, and 1/2 cup milk; heat just prior to boiling point while occasionally stirring.

In a small mixing bowl, whisk the remaining 1/2 cup milk and cornstarch together to make a slurry. Whisk egg yolks and salt in medium bowl. Temper yolks by adding 1/2 cup scaled milk mixture to yolks while whisking. Add yolk mixture and slurry back into milk mixture in the saucepan and whisk over medium heat until thickened, about 10 minutes. Remove from heat and add 1-1/2 cups toasted coconut (reserve other ½ cup for topping), vanilla, and butter; whisking until uniformly incorporated.  Cover and let filling cool to room temperature.

Banana slices in baked pie shell...

Filled pie shell...

Add a layer of bananas to the bottom of baked pie shell, and top with ½ the filling.  Add another layer of bananas, and the remaining filling over top.  Top with whipped cream, and remaining ½ cup toasted coconut.  

Whipped cream on top of filling...

Final layer of toasted coconut over whipped cream
and ready to refrigerate for 2 hours to set...

Loosely cover the pie with plastic wrap and place in refrigerator to chill and set, about 2 hours.  Then slice, and serve. ~ Enjoy!

SANDRA’S SPRING STRAWBERRY KIWI MANGO TARTLETS

What a wonderful way to bring in 
a fine spring day 
with such an exquisite dessert...

Yields: (4 mini-tartlets,
or large tartlet)
Prep/Bake:  20 Mins.
+ crust cooling time

Posted by Sandra 

INGREDIENTS

***Crust:

1 refrigerated, prepared pie crust
(Or make make this recipe using: Sandra’s Pie Crust recipe)
1 teaspoon granulated sugar mixed with a dash of cinnamon

***Filling:

1 (3.4 oz. box) vanilla instant filling mix --(4.5-cup serving size)
2 cups milk
1/2 vanilla bean, scraped of inner seed pods (or 1 tsp. vanilla extract)
2 tablespoons apricot-pineapple jam

***Topping:

1 cup fresh strawberries, sliced
2 fresh kiwis, peeled, and sliced
1 fresh mango, deseeded, peeled and sliced
2 tablespoons apricot-pineapple jam

--Prepared whipped cream

METHOD

Preheat oven to 450 degrees.

Unroll crust and cut into large enough circles to fit into individual tartlet tins with removable bottoms, and lightly dust each tartlet crust with sugar/cinnamon mixture.  Prick bottoms and sides of crusts with a fork.  Bake for about 8 minutes, until light and golden brown.  Remove from oven, and let crusts cool completely.

Meanwhile, prepare the filling in a medium bowl by mixing all the filling ingredients with a wire whisk, until well blended and thick for 3 to 5 minutes. Pour equally into cooled tartlet shells. Arrange the sliced strawberries, kiwis, and mangos randomly over filling.

In a small glass bowl, heat the jam in the microwave for 20 seconds; stirring to combine.  Brush warm jam over the fruit to glaze, and refrigerate tartlets for at least 1 hour before serving.  Serve by topping each tartlet with whipped cream. – Enjoy!

SANDRA’S BASMATI RICE PUDDING BRULEE

A fantastic topping for this dessert
using turbinado 
(raw) sugar from Hawaii...

Servings: (6)
Prep: 15 Mins. |
Bake: 1 hr.;
plus a couple minutes to broil brulee

Posted by Sandra

INGREDIENTS

***Creme
2 cups cooked basmati rice, according to package directions
3 whole eggs
½ cup granulated sugar
1 teaspoon ground cinnamon
2 teaspoons vanilla extract
Pinch of fine-grained sea salt
3 cups whole milk
½ cup raisins

***Brulee
4 to 6 teaspoons turbinado sugar in the raw (or granulated sugar)

METHOD

Preheat oven to 350 degrees.

Scald the milk by pouring it into a small heavy-bottom saucepan, and heating over medium heat just prior to boiling while stirring constantly, and set it aside to cool for a bit.

Meanwhile, in a medium bowl whisk the eggs, sugar, vanilla, cinnamon, and sea salt. Gradually add the warm milk while whisking to combine. Fold in the basmati rice and raisins. Ladle mixture into a six oven-proof ramekins (or a square 9”x9”casserole dish). Place ramekins (or casserole dish) inside a larger baking pan. Pour hot water 1-1/4” deep around casserole into larger pan (for even cooking of pudding), and bake for 60 minutes.

Carefully remove ramekins (or casserole dish) from water in pan, and place on rack to cool to room temperature.

Just before serving, preheat oven broiler.

Place ramekins (or casserole) onto a dry baking sheet. For the brulee, top each ramekin (or casserole dish) evenly with turbinado sugar (or white sugar), and broil until golden brown and slightly bubbly, this should only take about 1 to 2 minutes, watch this step carefully, or this can also be done using a small kitchen torch. Serve, and enjoy!


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Tip: Turbinado does not completely melt under the broiler (see photo), although white sugar will...I just like the texture, flavor, and presentation of the turbinado sugar best – Your call ;)

SANDRA'S COCONUT MILK RICE PUDDING over RASPBERRY CINNAMON PUREE

An elegant and luscious twist 
to a classic dessert ~ It's superb!

Servings: (6)
Prep: 15 Mins. |
Bake: 1 Hr. |
Stand: 10 Mins.

Posted by Sandra

INGREDIENTS

***Rice Pudding:
2 cups cooked rice
3 eggs, beaten
½ cup granulated sugar
1 teaspoon ground cinnamon
Pinch of freshly grated nutmeg
1 teaspoon vanilla extract
Pinch of fine-grain kosher salt
1 (13.5 oz. can) coconut milk
½ cup whole milk
½ cup raisins

***Raspberry Cinnamon Puree:
2 tablespoons granulated sugar
1 teaspoon cornstarch
2 tablespoons water
1 tablespoon lemon juice
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
1 cup frozen raspberries

METHOD

Preheat oven to 350 degrees. Prepare a 9x9x2 casserole dish by spraying it with baking spray.

In a medium bowl, whisk the eggs, sugar, vanilla, cinnamon, nutmeg, and kosher salt. Gradually add the coconut milk, and whole milk; whisking to combine. Fold in the rice and raisins; mixing to combine. Pour into a prepared 9x9x2 square casserole dish. Place casserole inside of a larger baking pan. Pour hot tap water 1-1/4” deep around casserole into larger pan (for even cooking of rice pudding). Bake for 1 hour. Remove casserole from water and place on cooling rack, letting it stand for 10 minutes to set before serving.

Meanwhile, whisk together all the puree ingredients, except the raspberries, in small saucepan over medium heat until sugar and cornstarch are dissolved. Add the raspberries and constantly stir with wooden spoon until mixture boils, and then reduce heat to simmer for 5 minutes, while occasionally stirring. Carefully pour the hot mixture into a blender and remove center of lid. Place a clean kitchen towel over the hole of the lid, and puree until smooth, and then strain through a sieve using a spoon to push the puree through to remove most of the seeds. (Please use a cheesecloth to strain the puree instead if you want to remove all of the seeds.)

To serve, spoon the raspberry sauce onto serving plate, and dampen an ice cream scoop with tap water (to prevent sticking) to scoop a mound of rice pudding on top of puree (see above photograph). – Enjoy!

CARAMEL CUSTARD with FRESH RASPBERRIES and CREAM

A decadent recipe that is oh so satisfying
(pictured is the unmolded and plated version)...

Servings: (4)
Prep: 25 Mins. |
Bake: 60 Mins. |
Cool completely
before serving in refrigerator,
or overnight

1 cup granulated sugar (for caramel)

3 whole eggs; plus 2 egg yolks, slightly beaten

1/4 cup granulated sugar (for custard)

1 teaspoon vanilla extract

Pinch of freshly ground nutmeg

1/8 teaspoon fine-grain kosher salt

2-1/2 cups heavy cream

Garnish:

--Fresh Raspberries

--Freshly whipped cream (for homemade, click here: Sandra's Perfect Whipped Cream )

--A dusting of sifted confectioners’ sugar

Preheat oven to 350 degrees.

Heat 1 cup sugar in heavy stainless steel saucepan over low heat, stirring constantly, just until sugar is melted and a light golden brown. Divide sugar syrup amongst 4 ramekins while tilting them to coat the bottom of each.

Before un-molding and
 serving in ramekin is another option

Heat heavy cream in a small saucepan to very warm, but not to the boiling point, and set aside.

In a medium bowl, whisk eggs with 1/4 cup sugar until light and frothy, and add the vanilla and nutmeg while whisking just to combine. Gradually drizzle in very warm heavy cream. Gently and very slowly pour equal amounts of custard mixture over caramel in ramekins.

Place ramekins in a 13”x9”x2” baking pan, and pour hot tap water into pan so it is half way up the outside of ramekins.

Bake for 60 minutes. Carefully remove ramekins from water with an oven mitt, and cool on wire rack for 30 minutes. Cover and refrigerate until completely cool before serving, or up to 48 hours.

To serve, un-molded, carefully loosen side of custard with knife, and flip over onto decorative dessert dish, shaking gently to loosen custard and let caramel run down sides of custard forming a sauce. Top with each dessert with a dollop of whipped cream, sprinkle with raspberries, and finally a dusting of confectioners' sugar – Enjoy!

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Tip: I generally make these one day before I plan to serve them, and refrigerate overnight.

SANDRA'S DELICIOUSLY CLASSIC RICE PUDDING

I created this recipe many years ago,
and I often make because my husband and I love it so much...

Servings: (6)

Prep: 15 mins. | 

Bake: 1 hr.

Posted by Sandra

INGREDIENTS

***Rice Pudding:
1 cup cooked rice
3 eggs, beaten
½ cup granulated sugar
1 teaspoon ground cinnamon
2 teaspoons vanilla extract
¼ teaspoon fine-grain koshersalt
2-1/2 cups whole milk
½ cup raisins

***Blueberry Cinnamon Sauce (optional)
4 tablespoons dark brown sugar
1 teaspoon cornstarch
1 cup fresh blueberries (or frozen, then thawed)
2 tablespoons water
1 tablespoon fresh lemon juice
½ teaspoon vanilla extract
½ teaspoon ground cinnamon

METHOD

Preheat oven to 350 degrees. Scald the milk by heating it to very warm in a small saucepan, not to a boiling point, and set aside.

In a medium bowl, whisk the eggs, sugar, vanilla, cinnamon, and salt. Gradually add the warm milk while whisking to combine. Fold in the rice and raisins with a spatula. Pour into a 9”x9” square casserole dish. Place casserole inside of a larger baking plan. Pour hot water 1-1/4” deep around casserole into larger pan (for even cooking of rice pudding).

Bake for 60 minutes.  (Tip:  This is optional, but I like to stir my rice pudding halfway through the baking process for a more even consistency and distribution of spices).  When rice pudding is finished baking, remove casserole from water. Let stand for 10 minutes before serving.

Meanwhile, make the blueberry cinnamon sauce by whisking together the brown sugar and cornstarch in a small saucepan, and add the remaining ingredients, then heat to medium-high heat.  Stir with spoon constantly until mixture boils, and then reduce heat to simmer for 5 minutes, while occasionally stirring.

Serve rice pudding topped with blueberry cinnamon sauce. – Enjoy.

SANDRA'S CRAZY-GOOD FOUR-LAYER CHOCOLATE and PECAN DESSERT

A great get-together dessert that tastes
fantastic and is easy to transport...

Servings (12)
Prep: 15 Mins. |
Bake: 22 Mins. |
Refrigerate: 2 hrs. prior to serving

***Crust (1st layer)
5 cups rice chex cereal, finely crushed
½ cup brown sugar, packed
6 tablespoons butter, melted

Preheat oven to 300 degrees. Prepare a 9”x13” glass baking dish with butter-flavored spray. Combine crushed cereal, brown sugar, and melted butter. Mix thoroughly and press into bottom of pan. Bake for 12 minutes, and then cool completely. --- Turn up the oven to 325 degrees.

***Filling (2nd layer)
1 (8 oz.) cream cheese, at room temp.
1 (9 oz.) container cool whip, divided (you’ll need half for topping)
½ cup powdered sugar

Beat cream cheese with powdered sugar until smooth, and fold in half the cool whip. Spread over cooled crust and chill while preparing the next layer.

***Pudding (3rd layer)
1-1/2 cup cold milk
1 (4.5 oz) pkg. chocolate instant pudding
1 (8 oz.) container sour cream
In a small bowl, beat pudding into milk slowly with a hand mixer for 1 minute. Add the sour cream, and mix just until blended. Spread over the previous layer.

***Topping (4th layer)
Other half of cool whip, thawed
½ cup candied pecans, chopped
½ teaspoon butter, melted

Top with cool whip. Sprinkle candied pecans on top. Place dessert in refrigerator for at least 2 hours to set before serving. ~ Enjoy!

SANDRA'S PERFECT PUMPKIN CREME BRULEE

I used to wait for pumpkin creme brulee
to be served only during Thanksgiving 
at a local restaurant. I wanted it more often 
so I decided to create my own recipe...

Yields: (6 individual ramekins)
Prep: 15 mins. |
Bake: 30 to 35 mins.
Broil: 2 to 4 mins.

INGREDIENTS

3 cups heavy or whipping cream
2 tablespoons dark Jamaican rum, (optional)
1 teaspoon pumpkin pie spice
--(For a my homemade spice blend, click here: Sandra's Pumpkin Pie Spice Blend)
Pinch of salt
1 cup granulated sugar, divided
8 large egg yolks
1 (15 oz. can) pure pumpkin puree, (not pumpkin pie mix)

METHOD

Preheat oven to 325 degrees.

In heavy-bottom medium saucepan, with wire whisk mix cream, rum, spice, salt, and 3/4 cup sugar. Heat over medium-high heat until bubbles form around edge of pan. Remove saucepan from heat.

Meanwhile separate the eggs, retaining just the yolks in large bowl. With a whisk, beat egg yolks and pumpkin until well combined. Very slowly whisk warm cream mixture into egg mixture until well blended.

Place six (8 oz.) broiler-safe ramekins or custard cups in large roasting pan. Pour cream mixture evenly into ramekins. Carefully pour enough hot water into pan to come halfway up sides of ramekins. Place pan in oven, and bake for 30 to 35 minutes, just until set (mixture will still be slightly soft in center). Remove from oven and transfer ramekins to wire rack to cool at room temperature. Cover and refrigerate until well chilled, at least 3 hours.

Remove from refrigerator and allow to them to reach room temp., about 30 minutes. Just before serving, from remaining 1/4-cup sugar, sprinkle 1-1/2 teaspoons evenly over the top of each custard.

Place ramekins on baking sheet for easier handling. With broiler rack at closest position to heat source, broiling custard 2 to 4 minutes, just until sugar melts and browns – watch closely (to resemble the photograph above).

Serve immediately – you’ll be in heaven. - Enjoy!

SANDRA'S TERRIFIC BANANA SPLIT SUPREME

A delightful dessert I've been making 
since I was in elementary school...

Serves: (12)
Prep: 20 mins. |
Refrigerate: 1 hr.

INGREDIENTS

2 cups graham cracker crumbs
5 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
1 (12 oz. can) cold evaporated milk
3/4 cup cold milk
2 (3 oz. pkgs.) instant french vanilla jello pudding mix (or vanilla)
2 bananas, sliced
1 (20 oz. can) crushed pineapple, drained
¼ cup coconut, shredded
1 (8oz. tub) frozen whipped topping, thawed
3 tablespoons chopped candied pecans
2 tablespoons chocolate syrup
12 maraschino cherries

METHOD

Coat a 9x13 dish (preferably glass – it’s awesome to see the layers) with cooking spray, and set aside.

Melt butter and sugar until sugar is dissolved in a small saucepan over medium low heat. Remove from heat and add graham cracker crumbs; press into prepared dish (I use the bottom of a flat measuring cup).

In a bowl, whisk the evaporated milk, regular milk and pudding mixes for 2 minutes, until slightly thickened. Spread pudding evenly over crust. Layer with sliced bananas, pineapple, coconut, and whipped topping. Drizzle with chocolate syrup, sprinkle with candied pecans, and top with cherries, then refrigerate for a minimum of 1 hour to set before cutting.

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Tip: Cut into 12 equal squares, and serve with a spatula for a prettier presentation, rather than scooping the dessert out using a spoon.

SANDRA'S QUICK and EASY BOSTON CREAM PIE

I have to admit, this is one of my all-time
favorite cakes (even though
it's referred to as a pie ;)...

Servings: (12)

Posted by Sandra
Overall time: 45 minutes

INGREDIENTS:

Cake:
-1 pkg. yellow cake mix, prepared and baked into two round layers
-1 large pkg. instant vanilla pudding mix
--+ 1/2 teaspoon vanilla extract added while mixing

Topping:
-1 (1 oz.) sq. unsweetened chocolate
-1 tbsp. butter
-1 cup sifted confectioners' sugar
-1/2 teaspoon vanilla
-3 to 4 teaspoons hot tap water

METHOD

Prepare cake pans and mix, according to directions. Cool cake layers.

Prepare pudding mix, according to directions; plus add 1/2 teaspoon vanilla extract while mixing. Let stand 10 minutes.

Using a serrated knife, cut each of the two cake layers evenly in half horizontally, and lightly brush crumbs away with a pastry brush. Assembly layers as follows:
- Lay first cake layer on platter, bottom side up, and spread with pudding;
- Top with second layer of cake, bottom side down, and spread with pudding;
- Top with third layer, bottom side down, and top with pudding; and
- Top with fourth layer, top side up.

In a small saucepan, stir chocolate and butter over low heat until melted. Remove from heat and stir in confectioners' sugar and vanilla. Blend in enough hot water so chocolate mixture will pour easily over cake (see photo for consistency). Spread chocolate mixture over top cake layer (again, as in photo).

Let prepared cake stand until chocolate sets, about 1 hour, and serve. ~ Enjoy!

MAX'S RAISIN PECAN-WALNUT BREAD PUDDING topped with a CARAMEL RUM SAUCE

My husband Max's traditional
 Bread Pudding is a hit at every
Thanksgiving family get-together...

Serves: (12)
Prep Time: 15 Mins. |
Stand Time: 30 Mins. |
Bake: 50 Mins.

INGREDIENTS

***Bread Pudding:
1 (1-lb. loaf ) Cinnamon Raisin Bread, cut into ½” cubes
5 cups whole milk
2 (3.4 oz. pkgs.) Jello Vanilla Instant Pudding
1/3 cup dark rum
2 egg yolks, beaten
1/4 teaspoon ground nutmeg
1/4 cup walnut pieces, lightly toasted
1/4 cup pecan pieces, lightly toasted
1/2 cup raisins

--Caramel Rum Sauce, (Recipe follows)

METHOD

Preheat oven to 350 degrees F.  Spray a 9"x13" glass baking dish with butter cooking spray. Cut bread into 1/2" cubes and place in prepared baking dish.

In a large bowl, combine milk, dry vanilla pudding mix, rum, egg yolks, and nutmeg. Whisk until well blended. Stir in pecans, walnuts and raisins. Pour mixture over bread cubes; press down lightly with a spoon on top of bread to submerge into custard. Let stand for 30 minutes to completely absorb.

Bake, uncovered, for 50 minutes, until top is golden brown and bread pudding puffs. Serve warm with Caramel Rum Sauce, as follows:

***Caramel Rum Sauce:
2/3 cup store-bought caramel sauce
3 tablespoons heavy cream
3 tablespoons dark rum

Combine caramel sauce, cream and rum in medium glass bowl. Heat in microwave for 45 seconds. Whisk to blend. Drizzle evenly over bread pudding. - We serve it with a mega scoop of Vanilla Bean Ice Cream...Enjoy!