Gingerbread Skeleton Cookies

Gingerbread Skeleton CookiesGingerbread Skeleton Cookies

Ingredients:

  • 1/2 C. softened butter
  • 1/2 C. granulated sugar
  • 1/2 C. molasses
  • 1 egg yolk
  • 2 C. sifted all-purpose flour
  • 1/2 tsp. salt
  • 1/2 tsp. Clabber Girl Baking Powder
  • 1/2 tsp. Clabber Girl Baking Soda
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground nutmeg

In a large bowl, cream together the butter and sugar until smooth. Stir in molasses and egg yolk. In a separate bowl combine flour, salt, baking powder, baking soda, cinnamon, cloves, ginger and nutmeg. Add creamed mixture and mix until smooth. Cover the bowl and chill for at least two hours.

Preheat the oven to 350° F. On a floured workspace, roll out the dough out to a 1/4 inch thickness. Cut into gingerbread men shapes with cookie cutters.

Place cookies 2 inches apart on ungreased cookie sheets and bake for 8 to 10 minutes, until cookies are firm. Remove from cookie sheets to cool on wire racks. Cool completely before decorating.

Royal Icing

Ingredients:

  • 4 1/2 Tbsp. meringue powder, sifted
  • 6 C. powdered sugar, sifted
  • 1 1/2 tsp. vanilla or almond extract, optional
  • Water
  • Food coloring

Directions:

  1. Whisk meringue powder and powdered sugar together in a bowl. Stir in extract (if using).
  2. With a kitchen faucet turned on very low, slowly add water while stirring until icing reaches the desired consistency.

To test consistency:

  • Drizzle some icing with your spatula into the bowl of icing
  • The drizzles should “melt” back into the icing in 5-10 seconds
  • Less than 5 seconds – it’s too thin; add sifted powdered sugar 1 Tbsp. at a time until correct consistency
  • More than 10 seconds – it’s too thick; add water until correct consistency

Adding Color:

Lastly, stir in food coloring, if using a brown base on the cookies (recommended). For dark pigments, you may want to make the icing a day in advance for a brighter color. Stir day-old icing vigorously to re-incorporate.

Decorating Gingerbread Skeleton Cookies:

  1. Use an offset spatula and spread brown base of icing over cookie then let the icing fully dry.
  2. Use a #3 tip and pipe white icing to form outlines of skull and bones shape. Fill the outlines and use a toothpick to spread the icing evenly in your shapes.
  3. Use a #2 tip and pipe white icing dots for teeth and toes.

German Sweet Chocolate Cupcakes

Are you looking for a flavorful cupcake with the delicious flavors of a classic cake? These German Sweet Chocolate Cupcakes are just that. Enjoy the flavors of German chocolate cake in cupcake form! Because cupcakes are ALWAYS fun!

They are a delicious mix of light chocolate cake paired with an ooey-gooey coconut and pecan topping.

If you’re like me, you’ll be hooked on them. The whole salty nutty caramel chocolate combination is just too good, you’ll definitely have to have more than one!

Enjoy!

German Sweet Chocolate Cupcakes

Ingredients

Cupcakes:

  • 4 oz. German Sweet Chocolate
  • 2 1/3 C. cake flour, sifted
  • 1 1/2 C. granulated sugar
  • 1 tsp. Clabber Girl Baking Soda
  • 1/2 tsp. Clabber Girl Baking Powder
  • 1/2 tsp. salt
  • 2/3 C. butter or margarine
  • 1 C. buttermilk
  • 1 tsp. vanilla extract
  • 2 lg. eggs

Frosting:

  • 1 C. evaporated milk
  • 1 C. granulated sugar
  • 3 egg yolks, slightly beaten
  • 1/2 C. butter or margarine
  • 1 tsp. vanilla extract
  • 2 1/2 C. pecans, chopped
  • 2 C. flaked coconut

Directions

Preheat oven to 350° F. Line two muffin pans with paper baking cups, then set aside.

To make the cake:

Break the chocolate bar into pieces. Melt over low heat and set aside to cool. In a large mixing bowl, sift together the flour, sugar, baking soda, baking powder and salt. Set aside.

In a separate large mixing bowl, stir the butter or margarine to soften. Add the flour mixture, 3/4 C. of buttermilk and vanilla. Mix together just slightly to dampen the flour, beat for 2 minutes at medium speed. Add the melted chocolate, eggs and remaining buttermilk. Beat for 1 minute more, making sure everything is mixed well together.

Scoop cake batter into each cupcake liner in the prepared pans. Bake at 350° F. for 20 minutes, or until toothpick inserted in center comes out clean. Remove from cupcake pan and cool on wire racks.

To make the frosting:

In a medium saucepan, combine the evaporated milk, sugar, egg yolks, margarine or butter and vanilla. Cook over medium heat until mixture thickens, stirring occasionally, for about 12 minutes. Remove from heat and add chopped pecans and coconut. Set aside to cool to get to a good spreading consistency, mixing occasionally.

Add the frosting to the cupcakes after they are completely cooled.

Recipe makes 2 doz. cupcakes

Oatmeal Raisin Cookies

Oatmeal Raisin CookiesThese Oatmeal Raisin Cookies are thick, soft and chewy. They are loaded with oats, raisins and delicious flavor. This old-fashioned cookie has the perfect texture and soft flavors of cinnamon and raisins. It is sure to be a tried and true oatmeal raisin cookie recipe for your recipe box.

There are so many different types of cookies, but when I think of my favorites, I often feel I like the simple classics the best! I have always been a huge fan of oatmeal cookies because there are so many things you can mix together for yummy cookies. But this classic Oatmeal Raisin Cookie would be at the top of the list.

This recipe is super easy to make and the cookies always bake up beautifully. The oat to raisin ration is perfectly balanced, with a nice addition of cinnamon to tie this cookie all together.

We just had our county 4-H fair a few weeks ago. My oldest son is in his second year of 4-H and shows swine and poultry, so we camp out at the fairgrounds for the week. I always like to have a lot of snacks for the kids, and sometimes their friends too, to come and grab throughout the day. I made up a few different types of cookies for the week, with this Oatmeal Raisin Cookie being one of them.

Oatmeal Raisin Cookie Recipe

Ingredients:

1 C. butter, softened

1 1/2 C. brown sugar, packed

2 lg. eggs

2 C. all-purpose flour

1 tsp. Clabber Girl Baking Soda

1 tsp. Clabber Girl Baking Powder

1/2 tsp. cinnamon

2 C. quick cooking oats

1 C. raisins

Directions:

Preheat oven to 350° F. Line a baking sheet with parchment paper, then set aside.

Cream and beat together the butter, brown sugar, and eggs in a stand mixer or large mixing bowl. Mix together the flour, baking soda, baking powder, cinnamon, and oatmeal in a separate bowl. Add the flour mixture to the creamed mixture and blend all together in the stand mixer or with a handheld beater. After the two mixtures are well combined, add the raisins and mix in gently with a spoon. Drop teaspoons full of cookie dough onto a baking sheet.

Bake at 350° F. for 10 to 12 minutes. Remove from oven before they get too brown. Cool on the cookie sheet for a few minutes before transferring to a cooling rack.

Red, White and Blue Cupcakes

Red, white and Blue Cupcakes Close Up If you’re looking for patriotic cupcakes for your next party, these Red, White and Blue Cupcakes are a perfect treat! They’re a great addition to any Memorial Day or 4th of July celebrations.

Summer brings many opportunities for get-togethers: cookouts, picnics, backyard BBQs and pot-lucks with celebrations of holidays, birthday parties, family reunions…the list goes on. My family has a 4th of July party/family reunion every year. Each family brings a side dish or dessert to share along with lots of burgers and hot dogs from the grill. There are games for the kids, corn hole, swimming, beer, lots of visiting with family and lots of food. At the end of the night we light our own fireworks. A fun all-American celebration.

As we celebrate America’s birthday, a delicious addition of Red, White and Blue homemade cupcakes straight from the kitchen is always fitting. These yummy cupcakes are perfect for the dessert table at the get-togethers. These homemade cupcakes are super moist as well as fun red, white and blue colors to celebrate America!

Red, White, and Blue Cupcakes Recipe

Red, white and Blue Cupcakes Overhead

Ingredients

Cupcakes:

  • 2 1/2 C. flour
  • 2 C. sugar
  • 3 tsp. Clabber Girl Baking Powder
  • 1 tsp. salt
  • 1 C. milk
  • 1/2 C. vegetable oil
  • 1/2 Tbsp. vanilla extract
  • 2 lg. egg whites
  • 1/4 C. water

Decorations:

  • white frosting (any kind you like, I used Whipped Vanilla)
  • red and blue food coloring gel
  • sprinkles and flag cupcake liners

Directions:

Preheat oven to 350° F. and prepare muffin pan with paper baking cups.

Add the flour, sugar, baking powder and salt to a large mixing bowl or your stand mixer and mix together. Set aside.

In another mixing bowl, add the milk, vegetable oil, vanilla extract and egg whites and mix together.

Add the wet ingredients to the dry ingredients in the large mixing bowl and combine together until well mixed. Add the water to the batter and mix together on low speed until it is all well combined.

Divide the batter equally into 3 separate bowls.

Use the red and blue food coloring gel and color 2 of the bowls of batter, to have a red, white, and a blue batter. I used about 2 butter knife tips of food coloring, you can add more to or less for desired color.

Spoon a little of each batter into your cupcake liners, filling about 1/2 way full.

Bake at 350° F. for 17 to 20 minutes, or until toothpick comes out clean. Let the cupcakes cool for a few minutes, then remove them to a cooling rack to finish cooling.

For the frosting, simply use a premade white frosting. Add the frosting to a piping bag.

When the cupcakes are completely cool, pipe the frosting on top of the cupcakes. I used the round piping tip Wilton #12. Add sprinkles and other holiday decorations to cupcakes.

What a fun way to enjoy dessert to celebrate America! These can easily be made for graduations by making the batter school colors.

Enjoy!

Red, white and Blue Cupcakes Inside

Orange Thyme Corn Bread

Orange Thyme Corn Bread

For a more sweet corn bread, use just 1 Tbsp. of fresh thyme. For a more savory option, bump the thyme up to 2 Tbsp.

Ingredients

    • 1 C. all-purpose flour
    • 1 C. yellow cornmeal
    • 4 Tbsp. sugar
    • 1 Tbsp. Clabber Girl Baking Powder
    • 1 tsp. salt
    • 2 eggs, beaten
    • 1 C. milk
    • 1/4 C. vegetable oil
    • Zest of one orange
    • 1-2 Tbsp. fresh thyme, minced

Directions

Preheat oven to 425° F. Prepare an 8” springform pan by lining it with parchment paper and coating with non-stick pan spray.

In a large mixing bowl, stir together flour, cornmeal, sugar, baking powder and salt.

To the flour mixture, add eggs, milk and oil. Stir to combine.

Add the zest of one orange and the fresh thyme to the batter and stir to combine.

Pour batter into the prepared baking pan. Bake in a 425° F. oven for 20 to 25 minutes or until golden brown.

Homemade Hot Cross Buns

Homemade Hot Cross Buns

Hot cross buns are soft and fluffy with plump raisins, a mixture of spice flavors, and a sweet glaze on the top. Make these homemade hot cross buns for your Easter traditions.

Hot Cross Buns 5

A sweet bread with all my favorite flavors paired with juicy raisins all together in a little roll. It’s topped off with a sweet sugary glaze to finish off the flavors.

Traditional homemade Hot Cross Buns. Easy recipe using raisins and cinnamon, nutmeg, and ginger. Perfect for Easter

The most significant part of the hot cross buns is the cross itself baked into the roll. Perfect for Easter….but really delightful any time of the year!

I love making bread at home so I’m looking forward to making these more often! You really can’t beat homemade breads and buns! My favorite part is while they are still warm, splitting the bun in half and smearing butter on both pieces. It instantly melts and tastes so so good!

The hot cross bun is not too heavy so its great enjoyed as a side with dinner, or for breakfast! Or anytime really….I’m snacking with one right now as I write.

Homemade Hot Cross Buns

Ingredients for Homemade Hot Cross Buns

  • 3/4 C. milk, warmed
  • 1 pk dry active yeast, 2 1/4 tsp if using bulk
  • 1/4 C. sugar
  • 1 large egg, beaten
  • 1/4 tsp. nutmeg
  • 3/4 tsp. cinnamon
  • 1/4 tsp. ginger
  • 1/2 tsp. salt
  • 1/2 tsp. Clabber Girl Baking Powder
  • 7 Tbsp. unsalted butter, melted
  • 3 C. flour, divided within recipe (plus extra for work surfaces)
  • 1/2 C. raisins

Ingredients for the crosses

  • 1/4 C. water
  • 1/3 C. flour
  • 1/4 tsp. vanilla extract

Ingredients for the glaze

  • 1/4 C. sugar
  • 4 Tbsp. water

Directions for Homemade Hot Cross Buns

  1. In a medium mixing bowl or a stand mixer combine the warm water and the yeast. Mix until dissolved. Let sit for 10 minutes.
  2. Add the sugar and egg to the bowl and mix until combined.
  3. Add the nutmeg, cinnamon, ginger, salt, melted butter, baking powder and 1 1/2 cups of the flour and mix on low speed with the dough hook.
  4. Add the remainder of the flour and the raisins and continue to mix. The dough will start to form a ball and pull away from the sides.
  5. Remove dough, form into a ball and place in bowl that has been lightly greased with oil. Cover the bowl with a towel or plate and sit to rise for 1 hour. The dough will double in size.
  6. After dough has risen, transfer dough to a lightly floured surface and press it down flat to take the air out. If dough is a little too dry, add a teaspoon of water and work it in.
  7. Divide the dough into 12 equal pieces. Roll each piece into small balls by rolling with your hand against a surface using a circular motion.
  8. Place the 12 dough balls onto a lightly greased baking tray or use parchment paper in a 3 x 4 formation. Leave some space between the buns so they can rise more to touch each other.
  9. Let rise for 15 minutes before adding the crosses.
  10. While the buns are rising, prepare the ingredients for the crosses.
  11. In a mixing bowl, add the water, flour, and vanilla, and whisk together. It will have a thicker wet consistency, holds it shape, but thin enough to pipe.
  12. Transfer the flour mixture into a piping bag or plastic bag with the tip cut off.
  13. After the buns have been rising for 15 minutes, carefully pipe the flour mixture across each buns in both directions to form a cross. The cross will bake into the buns.
  14. Bake at 425° F. for 20 to 25 minutes or until the tops are golden brown.
  15. While the buns are baking make the glaze by bringing the sugar and water to a boil in a pot. Simmer until a syrup is formed.
  16. Glaze the buns as soon as they come out of the oven and let sit to cool.
  17. Ready to serve. Best if served the same day or the next day.

Hot Cross Buns 2

Decorating Easter Sugar Cookies

Shaped Sugar Cookies

Ingredients:

  • 3 1/4 C. all-purpose flour
  • 1 1/2 tsp. Clabber Girl Baking Powder
  • 1 tsp. salt
  • 1 1/2 sticks butter, softened
  • 1 1/2 c. granulated sugar
  • 2 eggs
  • 1 1/2 Tbsp. vanilla extract

Directions:

  1. Preheat oven to 350° F. Grease a baking sheet or line with parchment paper, then set aside.
  2. Mix flour, baking powder and salt in a medium bowl, set aside.
  3. Cream butter and sugar together on high until light and fluffy, 3-5 minutes. Add eggs and vanilla extract. Scrape the bowl.
  4. Slowly add the flour mixture. Scrape the bowl and mix again until just combined. Cover bowl tightly with film wrap and refrigerate for 30 minutes.
  5. When dough is chilled, roll out to 1/4-inch thickness with a floured rolling pin. Cut out cookie with desired shape and place on baking sheet.
  6. Bake at 350° F. for 10 minutes or until edges are lightly browned. Cool completely before decorating.

Royal Icing

Ingredients:

  • 4 1/2 Tbsp. meringue powder, sifted
  • 6 C. powdered sugar, sifted
  • 1 1/2 tsp. vanilla or almond extract, optional
  • Water
  • Food coloring, if desired

Directions:

  1. Whisk meringue powder and powdered sugar together in a bowl. Stir in extract (if using).
  2. With a kitchen faucet turned on very low, slowly add water while stirring until icing reaches the desired consistency.

To test consistency:

  • Drizzle some icing with your spatula into the bowl of icing
  • The drizzles should “melt” back into the icing in 5-10 seconds
  • Less than 5 seconds – it’s too thin; add sifted powdered sugar 1 Tbsp. at a time until correct consistency
  • More than 10 seconds – it’s too thick; add water until correct consistency

Adding Color:

Lastly, stir in food coloring, if using. Divide the icing into bowls with 1 C. in each. Reserve 1 Tbsp. of icing for the black. For dark pigments, you may want to make the icing a day in advance for a brighter color. Stir day-old icing vigorously to re-incorporate.

Turquoise

  • 2 drops royal blue
  • 1 drop green

Dusty Rose

  • 1 drop red
  • 1/4 drop brown

Gold

  • 2 drops yellow
  • 1/2 drop red

Bright White

  • 4-8 drops bright white

Green

  • 4 drops green

Black

  • 4-8 drops black

Putting it all together

Decorating Easter Egg Cookies

  1. Use an offset spatula and spread Turquoise icing over cookie then let the icing fully dry.
  2. Use a #3 tip and pipe Gold icing in diagonal lines. Then pipe lines in the opposite direction to form X’s.
  3. Use a #3 tip and pipe Bright White dots onto the lines where they cross and let icing fully dry.
  4. Use a #2 tip and pipe Dusty Rose dots onto the middle of the diamond shape the lines form.

Decorating Easter Bunny Cookies

  1. Use a #3 tip and pipe Bright White icing onto bunny face area.
  2. Use a #2 tip and pipe Dusty Rose icing onto bunny ears and let icing fully dry.
  3. Use a #3 tip and pipe Bright White Icing to create bunny cheeks.
  4. Use a #2 tip and pipe Dusty Rose icing to create a bunny nose and let icing fully dry.
  5. Use a #3 tip and pipe Bright White dots on top of bunny cheeks, 2-3 dots per cheek.
  6. Use a #3 tip to pipe Black dots for the bunny eyes and let icing fully dry.

Decorating Tulip Cookies

  1. Use a #3 tip and pipe Gold to outline each of the petals and let icing fully dry.
  2. Use a #3 tip and fill each outlined petal Gold and let icing fully dry.
  3. Use a #3 tip and pipe Bright White dots onto the base of the left petal.
  4. Use a #2 tip and pipe Green onto the stem of the tulip.

Macarons with Vanilla Buttercream Filling

Macarons are a fun French treat that adds brightness to your day with the rainbow of cheerful colors they have. These little cookies have a perfected look and a crisp/chewy texture with sweet flavor. Specialize them even more with a variety of different flavors between the cookies and the filling. Whether you are celebrating a bridal or baby shower, wedding, or just because, macarons are a delightful addition to any celebration or everyday! You can’t go wrong with these Macarons with Vanilla Buttercream Filling.

Macarons 6
Macarons can be temperamental, but never fear! Once you figure out their texture, its response to your oven, how they react to your climate, and have patience when making them, you’ll be so excited with them in the end! Macarons are made to impress, their crisp shell and pleasantly chewy inside is exactly what you want.

These little cookies are a lovely treat to enjoy, and can be to make, once you get the hang of it. Give yourself a few tries and you’ll be making macarons for all occasions!

Macarons 5
Here I am sharing a basic macaron recipe, but there are so many flavor combinations that can be done as well. Enjoy making these cute, elegant, and tasty sweet treat.

Macarons with Vanilla Buttercream Filling

Cookie Ingredients:

  • 3/4 C. blanched almond flour
  • 1 C. powdered sugar
  • 2 large egg whites, at room temperature
  • 1/4 C. granulated sugar
  • assorted food coloring gel

Vanilla Buttercream Filling Ingredients:

  • 1/4 C. (1/2 stick) unsalted butter, softened
  • 4 C. powdered sugar
  • 1/4 C. Milk
  • 2 tsp. Vanilla
  • 1/4 tsp. Clabber Girl Corn Starch

Tools to use:

  • Piping bag
  • 1/2-inch round tip
  • Parchment paper or Silpat mat

Directions:

Macaron Cookies:

  1. Combine almond flour and powdered sugar in a mixing bowl and whisk together. Pass the mixture through a fine-mesh sieve, pressing against it to break up any clumps. Set aside.
  2. In a large mixing bowl, add the egg whites and beat using a handheld mixer or a stand mixer. Beat on medium speed until whites get frothy, about a minute. Then add the granulated sugar and beat on high for about 2 minutes until stiff, glossy peaks form.
  3. Using food coloring gel, add a knife tip of color to your meringue mixture. Mix for only a small amount longer until it’s well blended. Use more gel for bolder colors.
  4. Gently fold in the dry ingredients a little at a time. Repeat until mixture is smooth. It will run a little but not be too runny. Be sure to not over mix.
  5. Using a pipping bag with a 1/2-inch round tip, filled with batter to pipe each cookie.
  6. Line 2 baking sheets with parchment paper or a silpat mat and pipe batter into 1 inch circles, 1 inch a part. I use a macaron template that I found online for consistency. There are also macaron silpat mats available.
  7. Once done piping the circles, tap the baking sheet on the counter top several times to release any air bubbles. Batter will flatten out a little. When lifting up your spatula, the batter should pour with a steady stream and then settle back down in the bowl.
  8. Let batter sit at room temperature for 30 minutes until they form a skin. This is helpful when baking to form signature macaron feet.
  9. Preheat oven to 350° F.
  10. Bake macarons for 15 to 18 minutes. The cookies should come right off the baking sheet when lifted off. 18 minutes worked best for me.
  11. Let cool for a couple of minutes, then transfer to a wire rack to cool completely.

Vanilla Buttercream Filling:

  1. Using a handheld mixer or a stand mixer, cream the butter until soft and smooth.
  2. Warm the milk and dissolve the Clabber Girl Corn Starch in it.
  3. Add the milk/corn starch, vanilla, and confectioners’ sugar a little at a time and mix together until light and fluffy, well blended.

Put together the Macarons:

  1. Using a piping bag with a round tip, add the buttercream filling.
  2. Pipe a swirl of filling on the flat side of the cookies.
  3. Top with another cookie, creating a sandwich effect with 2 cookies and filling in between.

A Few Baking Notes:
– Do not overfold as the batter will be too runny, they will spread out and not for the signature feet. Do not under fold as the batter will crack.

– Do not skip the drying time. This will help develop a skin over the batter to create the feet when baking. They should be completely dry to touch before you bake them.

Macarons 1

-You may need to adjust your oven temperature down some or shorter baking time depending on your oven to see for sure what works best for you.

-If you have hollow tops, you may need to adjust your oven temperature or baking time.

-Store macarons in an airtight container at room temperature for up to a week.

Enjoy these pretty cookies with their round tops, ruffled feet, and tasty filling between!

Pecan Sandies

Pecan Sandy Cookies 1

Our cookie jar is usually full of a different type of cookie each week! Pecan Sandies are one of my favorites, toasty pecan bits combined with a sweet, buttery flavor make up these cookies. A crisp and light cookie that is buttery and loaded with pecans! So good!

Pecan Sandy Cookies 5

These cookies are great for any occasion, to make for a holiday cookie tray, bake sale, or just to fill your cookie jar each week.

Pecan Sandy Cookies 2
Perfect as is straight out of the cookie jar or pair with a glass of milk or cup of tea.

Pecan Sandy Cookies 3
I always like to make a variety of cookies throughout the year, then when the holiday season rolls around, I make them all up at once for cookie trays. These Pecan Sandies will definitely be included!

 

Pecan Sandies Recipe


Ingredients: 

1 3/4 C. flour
1/2 tsp. Clabber Girl Baking Soda
1/2 tsp. cream of tartar
1/2 C. unsalted butter, room temperature
1/2 C. brown sugar
1/2 C. powdered sugar
1 tsp. vanilla extract
1 egg, beaten
1/4 tsp. salt
1/2 C. pecans, chopped

Directions:

Mix together the flour, baking soda, and cream of tartar then set aside.

In another bowl, using a hand mixer or stand mixer, cream together the butter and sugars until fluffy.
Then add the vanilla, salt, egg and beat until smooth.

Slowly combine the flour mixture into the liquid mixture. Continue mixing with each flour mixture addition. The dough will be a thick so be sure to add flour mixture a little at a time.

Add the pecans and mix them in with a large spoon.

Roll dough into 1 1/2 inch balls and lay out on an ungreased baking sheet. Using the end of a cup, flatten each dough ball to about 1/2 inch thick.

Bake at 350° F. for 12 to 15 minutes or until very lightly browned on the edges. Remove and cool.

Enjoy these Pecan Sandies anytime of the year!

 

Old Fashioned Rice Pudding

Old Fashioned Rice Pudding

Rice pudding…such a creamy, healthy, and delicious dessert! Old fashioned comfort food at its best that is very easy to make and turns out so rich and tasty!
Rice Pudding 3
This recipe comes from a version of my grandma’s recipe and I love the creamy sweetness of it!
Rice Pudding 6
There are so many variations of making rice pudding between using different rices and adding different flavors (just cinnamon, different fruits, chocolate, or caramel to mention a few). I love the raisins that is used in the recipe from my grandma.
Rice Pudding 5
If you need a simple, easy dessert that is flavorful that can be served warm or when it’s cooled down.

The pudding starts out by cooking the rice on the oven, then poured into a casserole dish, and finished in the oven and creates a delicious homemade, old fashioned goodness you’ll love.

Old Fashioned Rice Pudding

Ingredients: 
1/2 cup sugar
1/4 teaspoon salt
2 1/2 cups milk, scalded
1/3 cup uncooked rice
1/2 cup raisins
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 teaspoons Clabber Girl Corn Starch

Directions:
Combine the sugar, salt, milk, and rice in a medium sauce pan. While continuously stirring with a whisk, bring the rice mixture a boil. Be sure to not turn up the heat to bring to a boil faster, the rice mixture needs to come to a boil slowly to prevent burn and to start cooking the rice. After the mixture comes to a boil, add the vanilla, cinnamon,  nutmeg and corn starch and stir in. Transfer the mixture into a greased 1-1/2 quart baking dish and cover with foil. Bake at 325 degrees for 45 minutes, stirring every 15 minutes. Add the raisins, stir them in, cover back up with foil, and bake for 15 minutes more. Enjoy warm or cool.
Enjoy!!