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pope1982 · 03-05-2008, 01:29 PM

Arroz con leche (rice pudding)

1/2 cup rice
1 1/2 cups water
lemon peel
1 small cinnamon stick
4 cups milk
1 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
ground cinnamon

Cook the rice in the water lemon peel and cinnamon stick until soft, about 10 minutes.
Add the milk, salt, vanilla and sugar.
Bring to jut under a boil and turn down the heat.
Cook at medium low heat uncovered until it gets thick and rice has absorbed most of the milk.
Stir once in a while so it wont stick.
take out the cinnamon stick and pour into bowl or small ramekins.
Sprinkle with ground cinnamon.
Enjoy!

Grapenut pudding

1 cup grapenuts
1/2 cup sugar (more or less to taste)
4 eggs
1 quart milk scalded
1 tablespoon vanilla

Preheat oven to 350. Pour scalded milk over grapenuts. Let stand for 5 minutes. Beat eggs, sugar and vanilla. Add milk and grapenuts. Pour into a greased 2 quart casserole dish. Sprinkle generously with nutmeg and/or cinnamon. Set in a pan of hot water and bake until a knife inserted 1 inch from the center comes out clean.
Baking time 45 to 55 minutes.

Not Yo' Mama's Banana Pudding

2 bags Pepperidge Farm Chessmen cookies
6-8 bananas, sliced
2 cup milk
1 5-ounce box instant French vanilla pudding
1 8-ounce package cream cheese, softened
1 14-ounce can sweetened condensed milk
1 12-ounce container frozen whipped topping thawed, or equal amount sweetened whip

Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

03-05-2008, 01:29 PM	#3
pope1982 Senior Member Join Date: Feb 2008 Location: Baltimore Posts: 673	Arroz con leche (rice pudding) 1/2 cup rice 1 1/2 cups water lemon peel 1 small cinnamon stick 4 cups milk 1 cup sugar 1/4 teaspoon salt 1 teaspoon vanilla extract ground cinnamon Cook the rice in the water lemon peel and cinnamon stick until soft, about 10 minutes. Add the milk, salt, vanilla and sugar. Bring to jut under a boil and turn down the heat. Cook at medium low heat uncovered until it gets thick and rice has absorbed most of the milk. Stir once in a while so it wont stick. take out the cinnamon stick and pour into bowl or small ramekins. Sprinkle with ground cinnamon. Enjoy! Grapenut pudding 1 cup grapenuts 1/2 cup sugar (more or less to taste) 4 eggs 1 quart milk scalded 1 tablespoon vanilla Preheat oven to 350. Pour scalded milk over grapenuts. Let stand for 5 minutes. Beat eggs, sugar and vanilla. Add milk and grapenuts. Pour into a greased 2 quart casserole dish. Sprinkle generously with nutmeg and/or cinnamon. Set in a pan of hot water and bake until a knife inserted 1 inch from the center comes out clean. Baking time 45 to 55 minutes. Not Yo' Mama's Banana Pudding 2 bags Pepperidge Farm Chessmen cookies 6-8 bananas, sliced 2 cup milk 1 5-ounce box instant French vanilla pudding 1 8-ounce package cream cheese, softened 1 14-ounce can sweetened condensed milk 1 12-ounce container frozen whipped topping thawed, or equal amount sweetened whip Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top. In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.