Rice Pudding a la Lee Cumba

this is my friend Lee's fabulous rice pudding. she served it at all of our bridge parties and everyone loved it!!

• 1 Gallon Whole milk
• 2 cups of rice( do not use minute rice)
• 2 cups sugar
• 2 Tablespoons of vanilla
• 2 Eggs
• 1 Bag of miniature marshmallows

Take 2 cups milk out of the galloon and add the 2 eggs, stir and set aside. In a large pot add rest of the milk, rice,sugar and vanilla. Cook on low untill the rice is soft( about 1 1/2 hours). when it starts to resemble a pudding texture, add 1/2 bag of marshmallows and slowly add the milk and egg mixture. Cook another 10-15 minutes - pour rest of marshmallows into your bowl and pour the pudding over top. DO NOT STIR. You may serve this hot or cold. It makes a large amount, but does not seem as good if you cut it in half. Can keep warm on low in a crockpot to serve. Great for pot lucks or large get-togethers!!

Awesome cinnamon rolls

This fabulous "easy" recipe came to my website, Bountiful Bakeshop, from my friend, Lee Cumba in Colorado City. Co. It is great and much faster for the holidays.

• 1 package Rhodes cinnamon rolls (pkg. of 12)
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1/2 cup vanilla ice cream (I would suggest using vanilla beantoo, with extra deep vanilla flavor)
• 1/2 cup butter (Use butter only)

Preheat oven to 350 degrees. Put frozen rolls in pan with sides. Boil all of the other ingredients and pour over rolls. Let rise overnight. Lee says she puts rolls out as late as possible to prevent over-rising. Bake for 25-30 minutes. Happy Baking!

Chocolate Pudding No Bake cookies

This was one of the guest recipes on my website Bountiful Bakeshop. It is from Vicky Baker in Caro Michigan. Thanks, Vicky!

• 2 cups sugar
• 2/3 cups milk
• 3/4 cup butter
• 1 package(small) Instant Chocolate pudding
• 3 1/2 cups Oatmeal
• 1/2 teaspoon Vanilla

In a medium saucepan, bring to a boil the sugar,milk and butter. Boil for 2 minutes, remove from heat. Add pudding,oats and vanilla. Mix well and let stand for 5 minutes. Spoon onto cookie sheet to set. Enjoy!

Coconut Cream Pie

If I had to pick one dessert besides ice cream, that was my favorite, it would be Coconut Cream Pie. It is my idea of a bite of heaven. I like meringue for my topping, not whipped cream; but you certainly can use whipped cream, if you prefer. I also like a 6 egg white meringue, and will give the recipe for 4 or 5 egg whites as well.

• Basic pie crust recipe for a single crust, baked and cooled(see my index)


• 3/4 cup sugar


• 4 Tablespoons cornstarch


• 1/4 teaspoon salt


• 3 cups milk (Use a SCANT 2 3/4 cups at high altitude so it sets up well)


• 4 Egg yolks, slightly beaten


• 4 Tablespoons(1/2 stick) butter, softened


• 2 teaspoons vanilla extract


• 1 1/2 cups dried coconut, spread on a baking sheet and toasted in a 350 degree oven for 10 minutes. Stir frequently, until delicately browned. Set aside 1/4 cup to use on top!

Combine the sugar,cornstarch and salt in a large saucepan, and stir them together with a wire whisk, until thoroughly mixed. In another bowl or large glass measuring cup, whisk together the milk and eggs until completely incorporated. Slowly add the milk/egg mixture to the sugar mixture, until there are no lumps. Place pan over medium heat and cook the mixture stirring constantly, with a whisk until it boils.When it reaches a full boil(a boil that cannot be stirred down), reduce heat to low and continue to cook and stir for 3 minutes more. Remove from heat and stir in the butter, vanilla and coconut. Place a large piece of plastic wrap directly on the surface of the pudding, covering it entirely and leaving no gaps. Let cool for 15 minutes. Remove the plastic, stir the mixture well and pour into pie shell. If you are using meringue(recipe follows) prepare as directed, spread over pie, SEALING EDGES, sprinkle with coconut, and run under a hot broiler for a minute or less. Be careful not to over-brown. If you are serving with whipped cream. Whip cream just before serving and spread over pie or place a dollop on each slice. ENJOY!!

MERINGUE:

• 6 Egg whites (3/4 cup)


• 10 Tablespoons sugar


• 1/4 teaspoon salt

Combine the egg whites, sugar and salt in a large electric mixer bowl, or in a NONplastic bowl, if using a handheld mixer. Place over a pan of barely simmering water and stir briskly until the mixture is warm to your finger(15-25 seconds).Make sure sugar is dissolved. Remove from water and beat on high speed until the meringue forms and holds soft peaks. Don't overbeat or the meringue will be hard to spread. Spread the meringue all around, touching(sealing) the edges of the crust. Swoosh under broiler for a few seconds, until golden brown. Don't leave it as it browns VERY quickly. Here are ingredients for other meringues: When using 4 egg whites, use 6 Tablespoons of sugar and 1/8 teaspoon salt. When using 5 egg whites, use 8 Tablespoons of sugar and 1/4 teaspoon salt. Follow directions as for the 6 egg white meringue.

Mississippi Mud Cake

This cake is too good to be true!! Everyone loves it from the very young to very old. It comes from "Kitchen Keepsakes" cookbook and you will be making it often.

• 2 sticks margarine or butter(although I think margarine works better in this)
• 2 cups sugar
• 4 Eggs
• 1 tsp. vanilla
• 2 Tablespoons Cocoa
• 1 1/2 cups unbleached flour(I use King Arthur or Pillsbury)
• 1 cup pecans, chopped
• 1 cup coconut

FROSTING:

• 1 Small jar marshmallow creme
• 1- 1 LB. box powdered sugar
• 1 stick margarine or butter, softened(either works well here)
• 1/2 cup evaporated milk
• 1/3 cup cocoa
• 1 tsp. vanilla

For cake: Cream margarine and sugar. Add eggs and vanilla and beat well. Combine cocoa, flour, pecans and coconut in bowl and combine with spoon or wire whisk. Add to other ingredients. Mix well. Pour into a greased 9x13 pan. Bake at 350 degrees for 35-45 minutes.

Frosting: Spoon marshmallow creme over WARM cake. Let soften, then spread over cake. Blend softened margarine with sugar; add other ingredients, mixing well. Spread over marshmallow layer, that has cooled slightly. This is heavenly!!!

Mile High Strawberry Pie

What a great Spring Dessert!! This is like an angel food cake of pies, on the chiffon end. You can also use raspberries, instead of the starwberries. Although this calls for a regular pie crust, I also like to make it in a graham cracker crust. Both work well. this recipe comes from "The Fannie Farmer Baking Book" which I have had for many,many years but a wonderful cookbook!

• Basic dough for 9 inch crust(See my dough recipe) or a 9 inch graham cracker crust



• 5 Egg Whites from large eggs



• 3/4 cup sugar



• One 10 ounce package frozen strawberries, thawed(Can substitute 1 10 ounce pkg. of frozen raspberries)



• 2/3 cup heavy cream, chilled and whipped



• 1/2 cup heavy cream, whipped



• A strawberry or 2 for garnish

Preheat oven to 425 degrees. Line a 9 inch pie pan with crust. Prick all over with a fork, then press a piece of heavy duty foil snugly into the pie shell. Bake for 6 minutes, remove the foil, and bake for about 10 minutes more, until light brown, dry and crisp. Put the egg whites in a large bowl(preferably metal) and beat until soft peaks form(heads kind of droop when you pull beaters up). Add the sugar gradually, and continue beating, until the whites stand in firm peaks. Beat in the strawberries and their juice, and continue beating until the mixture is thick,fluffy and stands in soft peaks that droop slightly when the beater is lifted. Fold in the whipped cream and pile into the prepared pie shell. Chill for several hours before serving. Top with additional whipped cream in center and garnish with a strawberry or two. Yummy!!

Angel Biscuits

This is a fabulous yeast biscuit that comes from the October 1998 issue of "Cooking Light". It was submitted by Linda Turner from Springfield, Missouri where I hail from originally. Many of my recipes will come from this area of the country, where there are lots of good cooks! One of my grandmothers came from a large farm family and the women were all wonderful cooks!!

• 1 package dry yeast(about 2 14 teaspoons)
• 1/2 cup warm water)100-110 degrees)
• 5 cups all purpose flour (I use unbleached, King Arthur or Pillsbury)
• 1/4 cup sugar
• 1 teaspoon baking powder (See homemade recipe)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup vegetable shortening
• 2 cups low fat buttermilk
• 1 tablespoon butter, melted

Dissolve the yeast in 1/2 cup warm water in a small bowl, and let it stand for 5 minutes. Lightly spoon flour into measuring cup, level with a knife. Combine flour and next 4 ingredients(thru salt), in a large bowl. Cut in shortening with a pastry or Granny fork until mixture resembles coarse meal. Add yeast mixture and buttermilk to flour mixture, stir until just moist. Cover and chill 1 hour. Preheat oven to 450 degrees(I prefer 425 degrees). Turn dough out on lightly floured surface and knead 5 times. Roll dough out to 1/2 inch thickness and cut biscuits out with a 2 1/2 inch cutter. ALWAYS CUT STRAIGHT DOWN AND DO NOT TWIST CUTTER, AS THIS WILL SEAL THE EDGES AND THE BISCUIT WILL NOT RISE PROPERLY. Place biscuits on cooking sheet coated with cooking spray. Brush the tops of biscuits with melted butter. Bake at 450 degrees for 12 minutes or until golden brown. Makes 2 dozen biscuits.