as I have said before, both my grandfathers were rice farmers and my father's mother used rice in everything she could.  when I found her rice pudding recipe in a cookbook a few months ago, I couldn't wait to try it.  I finally made it tonight and it was as wonderful as I thought it would be.

1 small (8 ounce) can crushed pineapple
ground cinnamon

1. in a heavy saucepan, over low heat, cook rice, milk, and salt until milk is completely cooked and thickened (it should leave a ribbon when you stir it) about 15 minutes
2. preheat oven to 350 degrees
   
3. remove from heat and stir in margarine and sugar until margarine is melted
4. stir in beaten eggs and crushed pineapple
   
5. pour mixture into an oven-safe dish and bake about 20 to 25 minutes or until slightly firm
6. sprinkle with ground cinnamon once you remove from the oven and serve warm
   

after the success of the white chocolate and strawberry challah for tax season breakfast, I decided to make a savory version for the reunion.


garlic and rosemary challah

1 tablespoon active dry yeast       
1 teaspoon active dry yeast       
3 tablespoons sugar       
1 1/4 cup warm water       
4 1/2 cups all purpose flour       
1/2 tablespoon kosher salt       
1/4  cup vegetable oil       
2 eggs       
3 tablespoons chopped garlic (preferably roasted)
1 teaspoon minced fresh rosemary      

1. in the bowl of an electric mixer fitted with a paddle attachment, mix together the yeast, 1 tablespoon of the sugar the water, 1 ¼ cups of the flour, the salt, and the oil. mix on low speed for 1 minute (alternately the dough can be mixed by hand in a large bowl).           
2. add the eggs, the remaining 2 tablespoons of sugar, the chopped garlic and half of the remaining flour and mix until incorporated. add the rest of the flour and mix on medium speed for 4 minutes; if the dough is too wet, add a little more flour until the dough no longer sticks to the sides of the bowl. fold in the rosemary.           
3. remove the dough from the mixing bowl and place in a lightly oiled large bowl. cover with a slightly damp towel and let rise in a warm place for 2 ½ hours.           
4. pre-heat the oven to 350. lightly butter a 12” baking sheet.           
5. remove the dough from the bowl and place it on a lightly floured work surface. divide the dough into 3 equal pieces and roll them into strips about 8 inches long. press the 3 strips together at one end and then braid the dough strips, crossing the strip on the left under the middle strip, then the right strip under the middle, and so on 6 or 7 times, until you complete the braid.           
6. pinch the ends together and transfer to the prepared baking sheet. let rise for another 10 minutes. bake for 25 to 30 minutes, or until golden brown.

1. what is one thing that your parents ate growing up that you have never had?
2. at what age did you start cooking or helping out in the kitchen?
   
3. do your kids help you in the kitchen?
   
4. what was your favorite food growing up?
   
5. what is your favorite "kid" dish that you still like to eat/cook as an adult?
   

answer these 5 questions on your blog today and enter your name (or your blog's name) in the name field below and a permalink (the url for your blog post with the answer to these questions and not just to your main blog page) to your blog post in the url field. thanks for playing, see you next week!

I love these and I don't even drink beer. one word of warning though, these are very addictive. they can be kept for 2 weeks in an airtight container, just toast them again when you want to serve them.
2 1/4 cups (18 oz) mixed nuts
2 tablespoons fresh rosemary, coarsely chopped
1/2 teaspoon cayenne pepper
2 teaspoons dark brown sugar
1 tablespoon unsalted butter, melted

1. preheat the oven to 350º.
2. toss the nuts in a large bowl to combine and spread them out on a baking sheet.
3. toast in the oven until they become light golden brown, about 10 minutes.
4. in a large bowl, combine the rosemary, cayenne, sugar, and melted butter.
5. thoroughly toss the toasted nuts in the spiced butter and serve warm. once you eat these, you will never want to stop.

you have to have a cookie press to make these cookies. if you do not have one, you need to get one, they are great. you will be amazed how quickly you can make dozens of cookies.

1 cup shortening
¾ cup sugar
1 egg
2 ¼ cups flour
½ teaspoon baking powder
dash salt
1 teaspoon almond extract

1. combine and mix well; shortening, sugar, and egg.
2. mix in; flour, baking powder, salt, and almond extract.
3. put dough in cookie press and press out cookies.
4. bake at 350 degrees for about 7 minutes.

1. are you going to cook easter dinner this year or are you going somewhere?
   
2. what is your favorite easter food?
3. what is your favorite easter candy?
4. what is one easter food that you wish you could eat all year round?
5. what is one easter food/candy that you could do without?

answer these 5 questions on your blog today and enter your name (or your blog's name) in the name field below and a permalink (the url for your blog post with the answer to these questions and not just to your main blog page) to your blog post in the url field. thanks for playing, see you next week!

this morning, I was reading an article in our waco paper about peeps, the marshmallow candies that I love. I'm sure it comes as no surprise to you that I love these goodies. the article was great and there wasn't much in the article that I didn't already know about peeps. but I was surprised to learn that some people make their own peeps, something I've never even thought of trying. if you want to give this a go, the recipe is on allrecipes.com: how to make marshmallow chicks

2 tablespoons granulated sugar       
1 teaspoons granulated sugar       
1 package 1/4 oz active dry yeast       
2 tablespoons unsalted butter softened   
1 1/4 teaspoons salt       
1 1/4 cups milk       
2 tablespoons milk       
1 egg       
4 cups flour       
2 cups confectioners sugar       
4 ounces cream cheese       
1 10-oz jar blueberry preserves       
fresh blueberries                      

1. combine 1/4 cup warm water, 1 teaspoon granualted sugar and the yeast; let stand for 5 minutes.
2. using an electric mixer, beat the butter with the salt and the 1 1/4 cups milk and the remaining 2 tablespoons of granulated sugar until fluffy. 
3. gradually add the flour at low speed. transfer the dough to a floured surface and knead for 2 minutes .
4. place in a greased bowl and turn to coat.  cover and refridgerate overnight to let rise.
5. preheat the oven to 400.  take the dough out of the refrigerator.  grease a 9 X 13 inch baking pan.
6. on a floured surface, roll our the dough into a 12 by 16 inch rectangle.  spread the blueberry preserves on the dough, leaving a 2-inch border.  sprinkle the fresh blueberries on top of the blueberry preserves.
7. roll up lengthwise and seal the edges.  slice into 1 to 1 1/2 inch pieces and place in the pan cut sides up.
8. bake until golden-brown, 20 to 25 minutes.
9. using a electric mixer, beat the confectioner's sugar, cream cheese, and the remaining 2 tablespoons milk.
10. top the rolls immediately with cream cheese icing when fresh out of the oven.
    

as I said before, I cook breakfast and afternoon treats for mike's office on the last saturday of tax season (which will be april 11th this year and is quickly approaching). here is my plan for what I am making:

breakfast:

1. mike's biscuits
2. blueberry cream cheese rolls
3. breakfast bread pudding
4. croque monsieur bake
5. apricot twist
6. bacon quiche
7. berry milk

afternoon treats

1. chocolate hazelnut biscotti (a version of my holiday biscotti)
   
2. beer nuts
3. granola bars
   
4. spritz cookies
5. white chocolate/dried strawberry challah (a variation on my traditional challah)