Tag Archives: raisins

Grandma’s Rice Pudding

Happy Thanksgiving!

Thanksgiving Gothic with Greeting

Grandma’s Rice Pudding

My grandmother made this rice pudding for every holiday. I asked for the recipe many years ago which she gave me on a piece of notebook paper in her handwriting. Like her cookies, I’ve taken over the tradition of preparing this dish.


Grandma’s Rice Pudding Recipe

  • 1 cup cooked white rice
  • 4 cups of milk
  • 1/2 cup sugar
  • 3 eggs
  • 1 cup raisins
  • 1 tsp vanilla
  • 1/2 tsp nutmeg
  • 1/2 tsp salt

Cook the rice and drain and set aside. Scald the milk on low heat, add the rice and raisins. Set aside and let cool a bit. Beat the eggs in a separate dish and add the sugar, vanilla, salt and nutmeg. Add the egg mixture to the milk mixture and stir together. Pour into a greased baking casserole dish. Bake on 325 degrees 50 minutes to an hour. Chill in the refrigerator.



Rice Pudding.JPG


Hungarian Cookies

Today I made my grandmother’s cookies. My grandmother and her sister made these cookies every year during the holiday season. Fortunately I got the recipe from my grandmother many years ago and have taken over the tradition of making them. When I was a child, she stored them on the upper shelf in the hall closet at her house until Thanksgiving day. My sister and I knew they were there and we would steal them and load our pockets with them. The recipe she gave me is on a piece of notebook paper in her handwriting. I treasure the recipe and think of her whenever I make them. Hers were always perfect in size.


Grandma’s Hungarian Cookies

  • 2 cups raisins
  • 2 cups mission figs
  • 2 cups pitted prunes
  • 1 cup walnuts
  • zest of one orange
  • juice of one orange
  • 5 cups flour
  • 2 cups sugar
  • 1 Tbsp vanilla
  • 6 eggs
  • 1/2 lb unsalted butter
  • 1-1/2 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of salt
  • powdered sugar for dusting cookies

Mix raisins, figs, prunes, walnuts, orange zest and orange juice in the food processor until a thick paste filling forms. I do this in half batches. Set aside.


Sift flour, baking powder, baking soda and salt together. Cream butter and sugar in a large bowl and add the eggs a little at a time and continue mixing. Add vanilla. Slowly add flour mixture until completely mixed together. The dough will be sticky. Roll out the dough on a floured surface into a rectangular shape approximately 1/4″ thick. Cut into 2″ squares with a serrated cutter. Fill each square with a heaping tsp of the filling. Lap the dough over and form a triangle. Bake at 350 degrees for 7 – 10 minutes or until golden on the edges. The thinner you roll out the dough, the quicker they will bake.¬†Once they cool, dust them in powdered sugar. Yields 7 dozen cookies. I freeze them until they are ready to be given away.


Italian Cookies II


Thank you grandma




Curry Rice

Don’t you think curry flavor is wonderful? It’s delicious added to egg salad, chicken salad and rice. I like to add raisins to the rice for a sweet flavor.

Curried Rice

  • 2 cups cooked basmati rice
  • 1 zucchini diced
  • 1 small box mushrooms chopped
  • 1 bunch of green onions chopped
  • 1 cup raisins
  • 1 Tbsp garlic paste
  • 2 Tbsp curry powder
  • 1/4 cup soy sauce
  • olive oil to saute mushrooms and zucchini

Saute zucchini and mushrooms until soft in a large skillet. Add the cooked rice, green onions, raisins, curry powder, garlic paste and soy sauce.

Curry Rice Ingredients

Curry Rice II

Curry Rice III

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