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Sift baking soda with plain flour. Add to creamed mixture, alternating with vanilla-
flavored buttermilk
Bake in 2 cake pans for 30 minutes.
Frosting:
Whip margarine and cream cheese together. Mix in the sugar and nuts. Spread on cake
when cold.
About the Author: My name is Kristie Leigh Maguire and I write romance novels. I am
currently working on a three book series called The Marcie Series. The first novel,
DESERT TRIANGLE, is already published. The second novel, CABIN FEVER, is a
work in progress.
For more information, go to http://hometown.aol.com/kristieleigh777/index.html
Author's URL: http://www.geocities.com/kristieleighmaguire/authorspage.html
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Rice Pudding
From: Patricia Crossley
"Bake slowly until the pudding is brown on top and of a thick, creamy consistency." Rice
pudding is one of the comfort foods we all remember with nostalgia. Cooked long and
slow (even overnight) and with different flavorings, it is easy, stress-free and delicious.
This is a recipe from many years ago.
4
5
1
2
oz. long grain rice (not instant)
cups milk
/2 oz. butter (optional)
-3 oz. sugar
Grated nutmeg or other flavoring (see below)
Flavorings:
Sprinkle or grate on top: ground cinnamon, nutmeg
Add before baking and remove before serving: lemon or orange rind
Add before baking: raisins, chopped dates, candied peel, cocoa (blend with a little milk
and add to rest of milk; check if extra sugar needed), chocolate (grate plain chocolate,
dissolve in a little warm milk, add to rest of milk).
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