Rice pudding- the challenger

Well, I decided to steal my mother-in-law's recipe for a bit more of a traditional rcie pudding than the stovetop one that we made previously. This one is baked in the oven for about an hour and contains eggs.

Despite the long oven time, it was very easy to make and, in a lot of ways easier to make than the stovetop one. The texture; however, is very different and I have to say that I think I like it better. The eggs make it a bit more custardy and it seems less sweet than the one we made previously. I can see where one night want to serve it with some light cream on top......

Sandy, you will have to make it and compare.

Scones

Wow, I am finally caught up on this recipes! Dayum, it feels good. This is my first try at making scones. Why you ask? Scones typically remind me of dry and not too flavorful “fillers”. Scones are like the desperation pastry for me. Like when I get to Starbucks in a morning on an empty stomach dying for a caffeine injection and the overwhelming need to fill my belly with something, anything, can be quelled by the only appealing thing in their case of pastries, which ends up tasting chalky and flavorless (unlike the glory of their non-fat half decaf pumpkin spice latte). Alas, the reason why I think they should stick to drinks. Anyhow, I digress: I was pleasantly surprised with the results of this recipe. The scones had good texture (not too dry) and flavor. Yes, FLAVOUR AND MOISTNESS!

Some key ingredients to this recipe included oats and a nice hit of cinnamon. The recipe traditionally calls for raisins as the add-in, but you could use chocolate chips, dried apricots, etc. Because I split my dough into two so I could make two different kinds of scones, their sizes ended up being a bit small once I had cut them into wedges. I therefore coined them mini-scones. It’s a revolution.

Can you decide what two kinds I made from the picture?

(hint: raisin and craisins; pecan chocolate)

I cooked them just under the recommended cooking time since mine were getting quite brown within 10 minutes. I also added a sprinkle of sugar on top of each one (because I was worried they would be bland).

Not only did I make scones tonight but while I had the oven on I decided to also make homemade pizzas. I have a great thin crust pizza recipe of Giada De Laurentiis’ from the March 2007 of my Bon Apetit magazine. It’s so quick with crispy, yet tender results (just like they say in the magazine!). I made one with prosciutto and basil and then another with ham and pineapple.

I am looking forward to what recipe will be put to the test next. Car, it's your go.

YUM---rice pudding

Well, it’s been awhile since Sandy’s Test Kitchen has been at work. This week I tackled Rice Pudding that big sis made waaay back, like over one month ago.

I have to say I quite liked it! It’s so easy to do and quite quick, so I am not sure why I don’t make it more since I cook rice practically every other day and almost always have leftovers. I haven’t made rice pudding in a few years…last time I did, the recipe I used wasn’t as sweet and had a strange aftertaste. I enjoyed the level of sweetness and the use of vanilla (strong, but not overpowering). I made it with skim milk and about a tablespoon of cream to make it a bit more silky. I used jumbo raisins and also tossed in a few Craisins. I think it would even be good without any raisins. I would like to try making it using soy milk---another option could be reducing the vanilla, or removing, and serving with warm vanilla soy milk (such as So Nice’s Vanilla flavored soy milk).

Husband liked it a lot. He loves anything that starts with “pud” and ends with “ding” so I was pretty sure it would be a hit. My next recipe test is the scones and then Car and I are caught up! Thank god…I have been suffering from major Perogy Passing guilt.