Fried Chicken

Fried Chicken is such a great classic comfort food! It may be a Sunday dinner or a cookout with friends, you can never go wrong with fried chicken. Serve it with some of your favorite homestyle side dishes, vegetables or salad for a complete meal. Pair it with a glass of delicious sweet tea!

Homemade Fried Chicken with Clabber Girl

This Fried Chicken recipe is super easy and results in delicious, crispy fried chicken! For this recipe, the chicken pieces marinate in the buttermilk/hot sauce mixture overnight. Then you dip it in the batter mixture, then fry it.

Homemade Fried Chicken Recipe

Double or triple the batch, depending on what kind crowd you’ll be serving to, as fried chicken never lasts long.

Homemade Fried Chicken Dinner

Fried chicken is a great dinnertime staple when your whole family loves them! It’s a delicious and inexpensive main dish for a meal or a meat dish for a potluck/carry-in.

Fried Chicken Recipe

Ingredients for Fried Chicken:

  • 3 1/2 lbs. chicken pieces (legs, thighs, breast, wings)
  • 2 C. buttermilk
  • 2 tsp. hot sauce
  • vegetable oil, for frying
  • 2 tsp. seasoned salt
  • 1 tsp. garlic powder
  • 1/2 tsp. black pepper
  • 1 C. Clabber Girl Corn Starch
  • 1 C. all-purpose flour
  • 2 tsp. Clabber Girl Baking Powder
  • 1 3/4 C. water

Directions for Fried Chicken:

Place chicken in a large plastic freezer bag. Add the buttermilk and hot sauce and seal shut. Refrigerate for at least 2 hours, or overnight.

Remove chicken from buttermilk/hot sauce mixture in freezer bag and lay out on a baking sheet to prepare for frying.

Fill a large skillet about 1/3 to 1/2 full with vegetable oil. Heat oil to 350° F.

In a small bowl, combine seasoned salt, garlic powder and pepper together. Sprinkle chicken with seasonings and set aside.

Using an 9×13-inch dish, combine Clabber Girl Corn Starch, flour, Clabber Girl Baking Powder and water. Mix until it is well combined into a batter.

Dip chicken pieces into batter a few pieces at a time. Allow the excess batter to drip off.

Using tongs, slowly place the chicken into the hot oil to fry.

Cook in small batches, turning often. Cook for about 15 to 20 minutes or until evenly browned and done. Use a meat thermometer to check the internal temperature to be 165° F.

Remove fried chicken from oil and drain on a wire rack over paper towel before serving.

Enjoy!

General Tso Chicken

Do you have a favorite Chinese take-out meal? This General Tso Chicken is so yummy and SO easy to make at home! It’s a crisp and tender chicken coated with a tangy sauce. A simple and flavorful meal that is ready in 20 minutes.

General Tso Chicken Recipe 1

Ingredients

For the Chicken Batter:

  • 1 lb. boneless, skinless chicken breast or tenderloin, cut into small cube pieces
  • 1 Tbsp. low-sodium soy sauce
  • ½ tsp. salt
  • ½ tsp. pepper
  • 1 lg. egg, beaten
  • ⅔ C. Clabber Girl Corn Starch
  • Vegetable oil, for frying chicken

For the sauce:

  • ½ C. low-sodium soy sauce
  • ⅓ C. chicken broth
  • 3 Tbsp. rice vinegar
  • ⅔ C. granulated sugar
  • 3 ½ Tbsp. Clabber Girl Corn Starch
  • 5 Tbsp. water
  • 2 Tbsp. olive oil
  • 2 Tbsp. minced garlic
  • 1 tsp. ground ginger
  • ½ tsp. red pepper flakes
  • 2 Tbsp. sesame seeds
  • 2 Tbsp. diced green onions

Directions

Prepare the chicken by cutting it into bite size cube pieces and place pieces in a mixing bowl. Add the low-sodium soy sauce, salt and pepper and mix well together. Add beaten egg. Stir so all pieces of chicken are coated in egg. Add the corn starch. Stir together until mixed well and all pieces of chicken are coated with a layer of corn starch. Set aside and let chicken marinate for about 5 minutes.

For the sauce, combine the low-sodium soy sauce, chicken broth, rice vinegar, and sugar into a medium size mixing bowl and stir together until well blended and set aside.

Create a slurry by combining the Clabber Girl Corn Starch with the water. Using a whisk, stir it together until well blended and set aside.

In a large saucepan, heat olive oil. Add the garlic, ginger, and red pepper flakes and stir together. Once you smell the garlic and ginger, it’s time to add the sauce mixture. Bring sauce to a boil, add the corn starch slurry and stir it in well and remove from heat. The sauce will thicken as it stands.

In a large pan, add about 1 ½-inches of oil. Heat on high. Once the oil is hot, add the chicken. Cook for 2 to 3 minutes or until golden brown. Remove chicken to a plate covered in a paper towel to remove excess cooking oil.

Add the fried chicken to the sauce mixture and toss until all the chicken pieces are well coated. Top with sesame seeds and green onions. Serve over cooked rice and with broccoli and/or carrots.

General Tso Chicken Recipe 2

Strawberry Rhubarb Pie – Dutch Style

rhubarb plant with large leaves
The leaves of a rhubarb plant always remind me of elephant ear hostas

Growing up, we had a patch of rhubarb in the backyard. It was on the back corner of my parent’s property, and for some reason, no one minded that we took the lion’s share of the crop each year. I distinctly remember my mother warning me that although we ate the stalks, the large ornamental leaves of the plant were poisonous. For anyone wondering what rhubarb is, I usually compare it to celery. It can be stringy and green. When cleaning it up, you don’t use the leaves or the wide bottom part of the stalk. I like to run a vegetable peeler around the outside of the rhubarb stalks to get rid of any hard, fibrous bits that won’t easily break down when cooked.

diced rhubarb stalks
Close up of diced rhubarb stalks with all those little strings

Although it appears and is prepared similarly to celery, rhubarb is definitely it’s own flavor. Rhubarb is mostly bitter when eaten raw, and it turns into a mix of sweet and sour when cooked. That’s exactly why people have been stuffing it into pies for so long – it gives sweet berries a little more depth of flavor. Another bonus is that rhubarb’s firm stalks don’t break down as easily in pie filling and can help give a pie a subtle bite.

Strawberry Rhubarb Pie - Dutch Style
Our neighbor’s strawberry patch has done so well this year we’ve ordered at least 25 pounds so far!

In coming up with this recipe, I wanted to use the same Dutch style crust I’ve used in the past for my apple pies. I love how simple the recipe is and that the same ingredients are used for the top and bottom. I had to play around with the filling a bit as the strawberries I was using were very juicy and ripe. In the first batch of strawberry rhubarb pie filling I made, the result was more of a jelly than a pie filling. I lowered the amount of water, increased the amount of rhubarb and strawberries, and voila!

Dutch Style Crust for Strawberry Rhubarb Pie
Dutch Style Crust with flour, oats, sugar, butter and a touch of cinnamon

Enjoy this Dutch Style Strawberry Rhubarb Pie at your next get together or just because on June 9 (the official Strawberry Rhubarb Pie Day in the United States)!

Ingredients

Crust:

  • 2 C. all-purpose flour
  • 1 C. packed brown sugar
  • ¾ C. unsalted butter, melted
  • ½ C. quick-cooking oats
  • 1 tsp. ground cinnamon

Filling:

  • ⅔ C. granulated sugar
  • 3 Tbsp. Clabber Girl Corn Starch
  • ¼ C. water
  • 3 C. stemmed and sliced strawberries
  • 1 ¼ C. diced rhubarb
  • 1 tsp. vanilla extract
  • ½ tsp. ground cinnamon

Directions

Preheat oven to 350° F.

For the crust: Combine the ingredients using a pastry cutter; reserve 1 C. for topping. Press remaining crumb mixture into a greased 9-in. deep dish pie plate. Bake the bottom crust for 10 minutes while the filling cooks.

For the filling: Whisk sugar, corn starch and water in a saucepan until smooth; bring to a boil. Cook and stir for 1 minute or until thickened. Remove from the heat; stir in strawberries, rhubarb, vanilla and cinnamon. Pour into crust; top with reserved crumb mixture. Set in oven with a baking sheet underneath to catch any filling that bubbles out of the pie while baking. Bake at 350° F. for 40-45 minutes, or until the filling is bubbly and the crust browns on top.

Dutch Style Strawberry Rhubarb Pie
Dutch Style Strawberry Rhubarb Pie

Sweet and Sour Chicken

This Sweet and Sour Chicken recipe brings Chinese take-out home! Sweet and Sour Chicken is a family favorite that so many people love. It’s so easy to make and so delicious! Skip the take-out and make this tasty recipe right at home. If you’re looking for an easy Sweet and Sour Chicken recipe with delicious sticky, sweet and sour sauce, you’ll have to give this one a try! So good, even my pickiest eaters loved it! This recipe will definitely be one of our family favorites and be requested often.

This Sweet and Sour Chicken recipe starts out with breading the chicken pieces. Simply coating each piece in a mixture of flour and corn starch. Then dipping each piece in the egg. Then frying it to perfection.

Adding a mixture of green bell pepper and crushed pineapple gives this recipe a nice combination of extra flavors.

The Sweet and Sour Sauce is whisked all together and is a perfect balance of sweet and sour! It’s just the right amount of sauce for the breaded chicken pieces to be coated in and adding the amazing flavors to the chicken. The homemade sweet and sour sauce is what really takes this recipe over the top by adding all the amazing flavors it has.

This meal is a quick one if you’re needing to get a meal prepared in a hurry. Of course, I am always a fan of those! Prepared and on the table in 30 minutes and the whole family will love it! Enjoy a favorite take-out meal right at home!

Sweet and Sour Chicken 

Ingredients

For the Chicken: 

  • 1 lb. boneless chicken, tenderloin or breast, cut into 1-inch pieces
  • 2 Tbsp. olive oil 
  • 3 Tbsp. all-purpose flour 
  • 3 Tbsp. Clabber Girl Corn Starch
  • 1 lg. egg
  • 1/4 tsp. black pepper
  • 1/3 C. green bell pepper, diced 
  • 1/4 C. crushed pineapple 
  •  

For the Sauce: 

  • 3/4 C. granulated sugar
  • 1/2 C. white distilled vinegar
  • 1/3 C. ketchup 
  • 1 Tbsp. soy sauce
  • 1 tsp. garlic powder
  • 1 Tbsp. Clabber Girl Corn Starch
  •  

Directions

In a medium bowl, add the flour and corn starch and stir to combine. Dip each piece of chicken into the flour/starch mixture so it is well coated. Repeat with remaining chicken pieces so they are all coated. 

In a large frying pan, heat the olive oil.

In a small bowl, add the egg and pepper; stir to combine. Dip each flour/starch coated piece of chicken into the egg mixture and coat well. Add the coated chicken pieces into the pan of heated oil. Cook until each piece is crispy and golden brown, about 5 minutes and reaches an internal temperature of 165° F. Once cooked, remove the chicken and drain on paper towels.

In the same pan, add the pineapple and diced green pepper and cook until pepper is cooked to soften, stirring regularly. 

In the meantime, make the sauce. Add all the sauce ingredients to a medium mixing bowl and whisk together until well blended. Add mixed sauce to a medium sauce pan and bring to a low boil for 2 minutes, then remove from heat and let set a few minutes to thicken. 

Combine the cooked chicken, sauce, and the peppers/pineapple mixture and mix together. Serve over cooked rice and with steamed vegetables for a complete meal. 

Sesame Chicken

Sesame Chicken

This Sesame Chicken recipe is so flavorful and delicious, you’ll want to add it to your meal plans. It’s one of those favorite take-out meals that can be made right at home. Pair with some vegetables and steamed rice or quinoa and you’ll have a simple, complete, and tasty meal that is budget friendly as well. You’ll love adding this easy recipe to your weekly meal plans.


This Sesame Chicken starts with pieces of chicken, I generally use chicken tenderloins or breasts and cut into bite size pieces. The pieces are then simply coated with eggs and corn starch/flour, then fried to crispy perfection and golden brown.

After the chicken is done, it is tossed in the delightful sesame sauce to create our dish and ready to serve. For best dish results, you’ll want to serve the chicken immediately, as the crispy coating will start to soften after it has been coated in the sauce.

Enjoy the sesame chicken over steamed rice with some of your favorite vegetables.

Sesame Chicken 

Ingredients:

For the chicken: 

1 lb. boneless chicken, tenderloin or breast, cut into 1-inch pieces

2 Tbsp. olive oil 

3 Tbsp. all-purpose flour

3 Tbsp. Clabber Girl Corn Starch 

1 lg. egg

1/4 tsp. black pepper

2 C. cooked rice

Sauce: 

1/4 tsp. ground ginger

1 tsp. minced garlic

2 tsp. sesame seeds

1/2 C. chicken stock 

3 Tbsp. brown sugar, packed

1/2 C. low sodium soy sauce

1 Tbsp. Clabber Girl Corn Starch 

Garnish:

1- 2 Tbsp. sesame seeds, optional

1-2 Tbsp. diced green onions, top part only, optional

Directions for Sesame Chicken 

In a small bowl, add the egg and pepper and stir to combine. Add the flour and corn starch into another bowl and stir to combine. Dip each piece of chicken into the egg mixture, then roll into the flour mixture. Repeat with all the chicken pieces so they are all coated. 

In a pan, heat the olive oil. Add the coated chicken pieces to the pan. Cook until each piece is crispy and golden brown, for 5 minutes or until the middle reaches an internal temperature of 165° F. Drain the chicken on paper towels to remove any excess oil and remove any extra oil from the pan.

For the sauce, add all the sauce ingredients to a medium mixing bowl. Whisk in the corn starch until the mixture is well combined. 

Place the crispy chicken back into the pan and pour the sauce over top in the pan. Bring the mixture in the pan to a quick boil, and then simmer for 3 to 4 minute or until the sauce has just thickened. 

Served the sesame chicken over steamed rice with your favorite vegetables. Sprinkle with sesame seeds and green onions and serve. 

Easy Sesame Chicken

https://2.bp.blogspot.com/-KfIKAIJ_j84/XHnav8c9_CI/AAAAAAAAZ7E/CeUWvB8AA7QEbK0icGtWJM6ET_-F4pMsQCLcBGAs/s1600/Pin%2Bit.png

This post is sponsored by Clabber Girl but my

 thoughts/opinions are always 100% my own

Chicken Pot Pie with a Cornbread Crust

Are you looking for an easy and comforting meal to make for dinner? A meal that is warm, creamy and delicious? Packed full of hearty filling of vegetables and chicken and topped with the sweet cornbread topping? This Cornbread Chicken Pot Pie is made from scratch and large enough to feed a large family with some leftovers to spare. Perfect for those cooler months when you’re craving comfort food!

Pot pies are a classic great comfort food to enjoy during the fall and winter months! The savory goodness of gravy, a mixture of vegetables, and chicken all baked together under fulfilling crust.

We are in the heart of winter here in Indiana with this unusual Polar Vortex going through. This week we have had cold temperatures reaching in the -40/-50s with the wind chill. School has been canceled, my husband’s work has been closed. We haven’t left the farm. It’s a great time to spend cooking, and we have done a lot of it. 

This homemade Cornbread Chicken Pot pie doesn’t disappoint. Quick. Simple. Tasty. A delicious all-in-one meal. 

Cornbread Chicken Pot Pie

Ingredients:

Filling:

 

  • 14 oz. frozen mixed vegetables
  • 1/4 C. butter
  • 1 C. chicken broth
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 2 Tbsp. all-purpose flour
  • 1 Tbsp. Clabber Girl Corn Starch
  • 1 C. heavy cream
  • 1/4 C. chopped onion
  • 2 C. cubed or shredded cooked chicken
  •  

    Cornbread Topping:

     

  • 1 C. yellow cornmeal
  • 1 C. all-purpose flour
  • 2 Tbsp. granulated sugar
  • 1 Tbsp. Clabber Girl Baking Powder
  • 1 tsp. salt
  • 1 C. milk
  • 4 Tbsp. (1/2 stick) butter, melted and cooled
  • 2 lg. eggs
  •  

Directions:

For the Filling

Place the frozen vegetables in a large sauce pan and cover with water. Over medium high heat, bring to a boil. Cook vegetables until they are tender, about 5-10 minutes. Drain and set the vegetables aside.

In a small saucepan, melt the butter. Add the chopped onions and sauté for 2-3 minutes until just barely tender. Add chicken broth, salt, pepper, flour and corn starch. Stir until well combined. Then add the cream and stir continually while cooking until the mixture thickens, about 4-5 minutes.

Pour sauce mixture over vegetables, add the cooked chicken and stir everything together until coated well with the sauce mixture. Spoon the vegetable mixture into a greased 9×13-inch baking dish and set aside.

For the Cornbread Topping

In a large mixing bowl, add the cornmeal, flour, sugar, baking powder and salt, and stir to combine together. Add the milk, melted butter and eggs. Stir together just until mixture is well blended and smooth, there may still be small lumps in the batter. Be careful not to overmix.

Spoon the cornbread mixture on top of the vegetable mixture in the baking dish. Spread out the cornbread mixture to cover the filling. Bake at 400° F. for 20 -24 minutes, until the cornbread is golden on top and a toothpick inserted in the center comes out clean.

Enjoy this Cornbread Chicken Pot Pie next time you’re looking for a hearty meal!

Broccoli Cheddar Casserole

Broccoli Cheddar Casserole 1

Are you looking for an easy casserole dish to take to your next pot luck dinner? This Broccoli Cheddar Casserole is super easy and flavorful! It is sure to be a favorite for broccoli lovers at your next get together.

With the holiday season upon us, it is time to start thinking about what you might plan to make for your holiday meals.

I know at my family holiday meals, there is a big array of casseroles. I am a big fan of all the different casseroles and have more of those than the main turkey or ham served at Thanksgiving and Christmas.

You can’t go wrong with this Broccoli Cheddar Casserole!

Broccoli Cheddar Casserole 4Broccoli Cheddar Casserole

Ingredients for Broccoli Cheddar Casserole

  • 1 lb. frozen broccoli florets
  • 8 oz. shredded sharp cheddar
  • 4 C. cooked white rice
  • 1 sm. yellow onion, diced
  • 1/2 tsp. minced garlic
  • 3 Tbsp. unsalted butter
  • 3 Tbsp. Clabber Girl Corn Starch
  • 2 C. milk
  • 1/2 tsp. salt
  • 1/4 tsp. paprika
  • 1/4 tsp. ground pepper

Directions for Broccoli Cheddar Casserole

Chop the frozen broccoli into bite size pieces, it will thaw out some with handling during the casserole preparation.

Add the broccoli pieces, the cooked white rice, and about 3/4 of the shredded sharp cheddar to a medium mixing bowl. Set the remaining cheese aside to use later. Stir it together until evenly blended together. Set aside.

In a small pan, to make the sauce, add the diced yellow onion, the minced garlic and the butter. Cook on medium heat until the butter is melted and the onions become translucent.

Add the milk and corn starch and whisk together continuously until sauce mixture comes to a boil. Remove from heat. Sauce mixture will thicken.

Add the salt, paprika and pepper to the sauce mixture and stir together until well mixed in.

Add the sauce mixture to the broccoli mixture and mix together until coated well.

Pour the casserole ingredients in to a well greased 9 x 13-inch pan. Then add the remaining cheese over top of the casserole.

Bake at 350° F. for 35 to 40 minutes.

Broccoli Cheddar Casserole 2

Key Lime Pie Recipe

Are you looking for a dessert that is great any time of the year? Especially perfect for summer! Key Lime Pie is a classic dessert! This pie brings together sweet and tangy flavors in the creamy, citrus filling. It’s paired with rich graham cracker crust, creating a refreshing dessert. Key lime pie is perfectly tart, creamy, and smooth and a dessert favorite! The texture is so lovely and rich. When serving pair the pie with a nice big dollop of whipped cream to complete the dessert!

A key lime pie starts with the graham cracker crust. You can always buy a premade crust, but crusts made from scratch are so much better! So I’ve included crust directions in the recipe. While the crust is baking, you can make the pie filling. Fill the baked pie crust, bake a little more, and then let the pie cool. Refrigerate overnight and then your pie is ready to enjoy!!

A key lime pie is called that for a reason. It calls for key limes, but sometimes they can be harder to find. But key lime juice can be found in the juice isle at the grocery store and always works great for that key lime refreshing flavor!

Key Lime Pie

Key Lime Pie Recipe

Ingredients

For the crust:

1 1/2 C. graham cracker crumbs
6 Tbsp. butter, melted
5 Tbsp. sugar

For the filling:

1 C. sugar
4 Tbsp. flour
2 Tbsp. Clabber Girl Cornstarch
1/4 tsp. salt
2 C. water
4 lg egg yolks
4 Tbsp. key lime juice
2 tsp. butter
1 tsp. grated lime zest
whipped cream, additional lime zest, and thinly sliced key limes, optional for garnish

Slice of Key Lime PieDirections

Crust:

Preheat oven to 350° F. Combine graham cracker crumbs, sugar and butter in a small bowl. Mix until blended well. Press crumbs into the bottom and sides of a 9-inch pie pan coated with cooking spray. Bake for 10 minutes at 350° F., then cool on a wire rack.

Pie Filling:

Preheat oven to 350° F. In a medium saucepan, combine the sugar, flour, corn starch and salt together. Gradually stir in the water. Cook and stir over medium heat until the mixture thickens. Remove from heat, add egg yolks and stir immediately. Return to heat and stir constantly while bringing mixture to a gentle boil and cook for 2 minutes longer. Remove from heat and stir in lime juice, butter, and lime zest. Pour into cooled crust.

Bake at 350° F. for 10 minutes. Remove from oven and let cool. Refrigerate for at least 2 hours for a cool dessert or freeze overnight for a frozen dessert. Top with whipped cream, lime zest, and lime slices when serving. Refrigerate leftovers.

Barbecue Ribs

Barbecue Ribs

Grilling season is here!! Don’t you just love it when you’re driving or working outside and can smell the amazing aroma of someone grilling out? One thing that screams summer in our house is cooking on the grill! Many nights for dinner and on the weekends we are making meals on the grill.

I am a big fan of ribs as well as barbecue. Actually, when my husband and I travel, we like to find different BBQ restaurants to try out. We have been to so many awesome ones!

We like to make different kinds of barbecue meals at home too and on the grill! Barbecue ribs are definitely a family favorite in our house! All of our kids like them, so ribs go over very well.

This recipe for barbecue ribs gives you fall-off-the-bone ribs that are deliciously packed with the smoky, barbecue flavor of summer. Recipe makes about 2 cups of barbecue sauce.

Barbecue Ribs

Ingredients

  • 4-5 lbs. baby back pork ribs (approx.)
  • Your favorite rub (I use Dairy Good BBQ Rub)
  • 1 C. red wine vinegar
  • 1/2 C. hot water
  • 1/2 C. brown sugar
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. Worchestershire sauce
  • 1 Tbsp. papirika
  • 1/2 tsp. black pepper
  • 1 tsp. salt
  • 2 Tbsp. ketchup
  • 1/4 tsp. cayenne pepper
  • 2 Tbsp. Clabber Girl Corn Starch mixed with 1/2 C. cold water

Directions

Put ribs out on a large baking sheet. Generously apply rub to both sides of the ribs. Place the ribs on the grill and cook until tender, but not falling apart, about 1 to 1.5 hours, make up the barbecue sauce, while they are cooking.

Mix the Clabber Girl Corn Starch with the cold water and set aside.

In a medium sauce pan, combine the water and brown sugar and stir until dissolved. Bring the mixture to a boil over medium heat and cook for 3 minutes. Add the remaining ingredients, including the corn starch mixture, and mix together well. Bring the mixture back to a boil, then reduce heat and simmer for 5 minutes uncovered. Remove from heat and cool at room temperature. The sauce will then thicken.

About 20 minutes before the ribs are cooking, brush the barbecue sauce to both sides of the ribs. Layer on a heavy amount for extra barbecue flavor. Remove ribs from grill and enjoy.

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!!