Category Archives: Recipes


From past issues

Comforting Rice Pudding

1 c. uncooked rice
½ t. salt
peel of an orange or lemon
3 c. lowfat milk
1 large cinnamon stick
3/4 c. sugar
1/4 c. seedless raisins
2 T. dark rum

Mix the rice with 2 cup of water and 1/2 teaspoon salt in a 3-quart saucepan. Bring to a boil, stir once. Place orange or lemon peel on top of the rice, reduce heat, cover and sim­mer 15 minutes and liquid is absorbed.

Remove and discard the peel, heat the milk and cinna­mon in a small saucepan till milk is infused with the flavor of cinnamon. Strain milk and stir into cooked rice. Add the sugar and simmer for 20 minutes, or until thick, stirring often. Add the raisins and rum, simmer for 10 minutes. Serve hot.

When you reheat your rice, add just a little milk to re­store its creamy consistency.

Chocolate Chip Pecan Crisp

2 c. all purpose flour
1 t. salt
1 t. baking soda
1 c. brown sugar
1 c. granulated sugar
2 sticks butter
1-1/2 t. vanilla
2 eggs
2 c. semi-sweet chocolate chips
1-1/2 c. chopped pecans

Preheat oven to 350 degrees. In a large bowl mix the flour, salt, baking soda and put aside. Melt the butter in pan, add the sugars, vanilla, eggs. Pour into the dry mixture, mix well. Add the chips and nuts, mixing well.

Spray Pam onto flat cookie sheets, drop batter by rounded teaspoonfuls about three inches apart. Cook for 7-9 minutes, cool and remove from pan. Do not overbake.

Arlene’s Cherry Delight

6 egg whites
1 t. cream of tartar
2 c. sugar
1 t. vanilla
2 c. crushed soda crackers
1 c. chopped nuts
2 pkg. Dream whip
1 16-oz. cherry pie filling
1 t. almond extract

Beat egg whites, cream of tartar, vanilla and sugar til stiff. Fold mixture into crackers and nuts, pour into a 9 x 13 pan. Bake at 350 for 25 minutes (don’t overbake). Chill for 3 hours, prepare dream whip, spread on top of the cooled cake, chill for an hour.

Pour 2 cups cherry pie filling flavored with a teaspoon of almond extract over the top, chill again for 2 hours. To serve, cut into serving squares – you’ll love this one!

Meringue Cake – Very Old Recipe

1/2 c. butter
1/2 c. sugar
1 c. all purpose flour
3 T. milk
2 t. baking powder
1 t. vanilla
4 egg yolks

Make as any cake, pour into a deep layer pan lined with greased paper. Make meringue of the 4 egg whites and 4 more tablespoons of sugar. Pile on cake, sprinkle top with chopped nuts. Bake in moderate oven 45 minutes. Let cool, cut in blocks and remove from pan.

Flannel Cakes

Take one pint of sour milk, a little salt, a large teaspoon of melted butter, 1 teaspoonful molasses, 1 teaspoon of soda, sift with enough flour to make a good batter. Beat hard, add 2 egg yolks and the stiffly beaten whites. Bake small cakes on a hot, well-greased griddle. Serve with butter and maple syrup.

Tipsy Pudding

Put stale sponge cake or lady fingers into a dish and pour brandy or sherry over them. When soaked, stick full of blanched almonds.

Make a custard of 1 pint milk and 3 eggs, leaving out one white. Sweeten to taste; flavor with vanilla. Boil and when thick, pour over cake. Beat the white of an egg to a stiff froth with a little sugar, then add custard. Serve cold.

Chocolate Crinkles

1/2 c. vegetable oil
4 sq. unsweetened chocolate, melted
2 c. granulated sugar 4 eggs
2 t. vanilla
3 c. flour
2 t. baking powder 1/21. salt
1 c. powdered sugar

Mix the oil, melted chocolate and granulated sugar. Blend in one egg at a time til mixed. Add vanilla, flour, baking pow­der and salt. Chill overnight.

Heat your oven to 350 degrees. Drop teaspoonfuls of dough into the powdered sugar, roll in the sugar and shape into balls. Place about 2″ apart on a greased baking sheet. Bake 10-12 minutes, don’t under-bake. Save in airtight con­tainers.

Creamed Nuts

2 c. confectioner’s sugar
White from an egg
1 t. vanilla extract
2 t. cold water
Walnuts or pecans

Mix sugar, unbeaten egg white, vanilla and water into a stiff paste. Shape into little balls, press between halved walnut or other nut meats.

Pitted dates and large seeded raisins may be filled with this cream, or it may be mixed with chopped nuts, shaped into bars and cut into squares.