Friday, January 25, 2013

A Wide Variety of Answers To Your Sweet Tooth - Rice Pudding, Raspberry Mousse, or Buttermilk Donuts

This is another of the old internet articles I am archiving this week.  I will share this with you before I bury it.

This article is designed to help you satisfy your sweet tooth. The recipes in this article are of no particular order, just good 'sweet' recipes for a number of occasions. From Rice Pudding made with ice cream to a delicious Raspberry Mousse to Old Fashion Buttermilk Doughnuts, your sweet tooth will be satisfied!

3 cups cooked rice
2 pkgs (4-oz size) vanilla instant pudding mix
1 1/4 cups milk
1 1/4 cups vanilla ice cream, softened
1/2 tsp cinnamon
2 cups whipped topping
Rice the rice with cold water and drain well.
Combine the pudding mix, milk, ice cream, and cinnamon in a mixer bowl. Beat the mixture for 1 minute. Fold in the rice. Chill until serving time. Before serving, fold in the whipped topping. Spoon pudding into serving dishes and enjoy.

2 pkgs (10-oz each) frozen red raspberries in syrup, thawed
2 1/2 tsp cornstarch
1 can (14-oz) sweetened condensed milk
2 tbsp lemon juice from concentrate
red food coloring, optional
2 cups whipping cream, stiffly whipped

In a small saucepan, combine 1 package undrained raspberries and cornstarch; cook and stir until thickened and clear. Chill thoroughly.

In a blender, combine remaining 1 package undrained raspberries, sweetened condensed milk, and lemon juice; blend until smooth. Place in a large bowl; stir in food coloring, if desired. Fold in whipped cream.

Spoon half the mousse mixture into dessert dishes; top with equal portion of the raspberry sauce then the remaining mousse mixture. Chill thoroughly. Garnish with whipped cream or fresh raspberries, if desired.

3 1/3 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons shortening
2 eggs
3/4 cup buttermilk

Heat fat or oil (3 to 4-inches deep) to 375 degrees in a deep fryer or kettle.

Measure 1 1/2 cups flour and the remaining ingredients into a large mixer bowl. Blend for 30 seconds on low- speed, scraping down the sides of bowl constantly. Beat for 2 minutes at medium speed, scraping bowl occasionally. Stir in the remaining flour.

Turn the dough out onto a well-floured board; roll around lightly to coat with the flour. Gently roll the dough out to 3/8-inch thickness. Cut with a floured donut cutter.

With a wide thin spatula, slide the donuts into the hot fat. Turn the donuts as they rise to the surface. Fry for 2 to 3 minutes or until golden brown on both sides. Carefully remove from the fat; do not prick the surface of the donut. Drain well on paper towels. Serve donuts, plain, sugared, or frosted.

Yield: 2 dozen donuts

NOTE: Do not use self-rising flour for this recipe as it will not turn out well.


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