Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenDesserts - Apple-rice Betty
Famous Authors (View All Authors)
Desserts - Apple-rice Betty Post by :Davyj Category :Learning Kitchen Author :Unknown Date :January 2012 Read :837

Click below to download : Desserts - Apple-rice Betty (Format : PDF)

Desserts - Apple-rice Betty

1 cup Rice, cooked
1 1/3 cup Apple Juice
Dash of Salt
2/3 cup Brown Sugar, firmly packed
1/2 cup Raisins
1 1/3 cups Apples; peeled, cored, seeded, and diced
1 Tbs. Butter
1 cup Heavy Cream
Dash of Cinnamon or Nutmeg (optional garnish)

Combine the cooked rice, apple juice, salt, brown sugar, raisins, and diced apples in a saucepan over medium-high heat and bring the mixture to a boil. Reduce the heat to medium and cover to simmer for about 10 minutes, or until most of the liquid is absorbed by the rice. Remove the saucepan from the heat and add the butter. Stir until the butter is melted. Refrigerate to chill the mixture for about 30 minutes to an hour.

Meanwhile, whip the heavy cream and chill until you're ready to serve. Just before serving, fold most of the whipped cream into the rice mixture and gently blend with a spatula.

Serve cold, topped with a dollop of the remaining whipped cream and a dash of cinnamon or nutmeg, if so desired. Refrigerate to store remaining servings for up to 3 days
If you like this book please share to your friends :

Desserts - Baked Rice Pudding Desserts - Baked Rice Pudding

Desserts - Baked Rice Pudding
1/2 cup (125 ml.) uncooked rice 3 cups (750 ml.) milk 1/4 cup (60 ml.) sugar 1/4 cup (60 ml.) raisins 1/2 tsp. (2 ml.) grated lemon zest 1/2 tsp. (2 ml.) cinnamon A grating of fresh nutmeg Preheat oven to 350° F./180° C.Combine all ingredients in a 2-quart (2 L.) oven-proof casserole or baking dish. Bake, stirring occasionally, until the rice is tender and the milk has been absorbed, about 2 1/2 hours. Serve warm or chilled. Serves 4 to 6.

Desserts - Vanilla And Chocolate Delight Desserts - Vanilla And Chocolate Delight

Desserts - Vanilla And Chocolate Delight
1 cup finely chopped pecans 1 cup all-purpose flour 1/2 cup butter or margarine, melted 1 (8 ounce) package cream cheese, room temperature 1 cup confectioners sugar 1 (16 ounce) container frozen whipped topping, thawed 3 cups milk 1 (3.5 ounce) package instant chocolate pudding 1 (3.5 ounce) package instant vanilla pudding 2 (1.5 ounce) bars crispy crunch chocolate Preheat oven to 400 degrees F (200 degrees C) In a medium mixing bowl, combine pecans, flour, and butter or margarine. Press nut mixture into a 9x13 inch pan. Bake for 25 minutes. Allow to cool. Whip together cream