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.

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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.

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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.

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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.

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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

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Thank you grandma

Grandmother

 

 

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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