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Rice Custard

     This dessert will just melt in your mouth.

• 1/2 long grain rice uncooked
• 4 cups milk, divided
• 1/4 cup butter
• 3 eggs
•  3/4 cups sugar
• 1 tsp. vanilla extract
• 1/4 tsp. salt
• 1/2 tsp. nutmeg, ground 

     Combine rice and 2 cups milk in top of a double broiler. Cook over boiling water till rice is tender about 45 minutes. Stir in butter.
     In bowl beat the eggs, then blend in the vanilla, sugar, salt and 2 cups milk. Stir into the rice mixture and pour into a 2 quart casserole dish and sprinkle nutmeg on top. Bake at 350F for about 50 minutes or till firm. Serves 6 to 8.

Desserts Only

     I have found so many wonderful pie, cake, and cookie recipes, that I am going to devote this blog to only desserts which are not under those three categories and give those blogs of their own. So look forward to more mouth watering desserts here and soon upcoming links to the most delicious pies, cakes, and cookies.

Photo by Ajagendorf 25

Make Hollywood Two Tone Cheesecake

The Hollywood Two Tone Cheesecake recipe was found in a 50-year old cookbook. Much to our surprise, it is one of the easiest to make, and certainly delicious! Be sure to make at least one day ahead of time.

• 1 1/4 cups graham cracker crumbs
  
• 1/4 cup granulated sugar
  
• 1/4 cup butter, melted
  
• 1 pound cream cheese
  
• 1/2 cup granulated sugar
  
• 2 large eggs (1/2 cup)
  
• 3/4 teaspoon pure vanilla extract
  
• OPTIONAL- 1/4 teaspoon Lemon Zest &
  
• 2 tablespoons lemon juice
  
• 1 pint commercial sour cream
  
• 1/4 cup granulated sugar
  
• 1 teaspoon pure vanilla extract
  
• ground cinnamon, to taste
  

1. For the crust, combine the first three ingredients and mix well. Press into a greased 9-10 inch springform pan, bringing it up along the sides to about 1 inch from top of pan. Keep the crust in the refrigerator, or cool place, while preparing filling.
   
2. For the filling, combine the next four ingredients and beat until smooth with an electric mixer or heavy wooden spoon. Pour into pan, spread until smooth and uniform over the crust.
   
3. Bake in preheated oven at 375F degrees for 20 minutes. Remove from oven, place on cake rack, and let stand in room temperature for about 15 minutes. Raise oven temperature to 475F degrees.
   
4. About a minute or two before time is up, prepare the second part of the filling, using the final three ingredients (sour cream, sugar, vanilla). Generously sprinkle cinnamon on top before the second filling is applied.
   
5. To pepare the second part of the filling, with a spoon, mix the ingredients only until well blended. Pour over the cool baked first part of filling, starting from the side to center by tablespoonfuls. Spread evenly, as gently as possible. The whole top should be covered.
   
6. Bake in 475F degree oven for 10 minutes. Remove from oven and let sit at room temperature for 5 to 6 hours.
   
7. Store in refrigerator and serve the next day.
   
8. Cover with waxed paper before putting into the refrigerator, being careful not to let the waxed paper touch the topping.
   

Tips

• To keep the waxed paper from touching the filling, place toothpicks around the edge of the crust.
  
• The new press and seal wrap is great for covering the cheesecakes, it sticks to the pan and not the cake.
  
• It's a good idea to set out all the ingredients 30 minutes before preparing the cheesecake.
  
• Using organic ingredients is a great option, but do NOT use organic sour cream; something they do to commercial sour cream makes the top layer turn out correctly.
  
• Putting the cinnamon directly into the top layer batter is also a good option.
  
• This cheesecake can be made in a ceramic dish instead of a springform pan. This eliminates the need to remove the pan before serving.
  
• The top layer should be applied VERY GENTLY. The bottom layer is still a bit soft, and the top layer runs the risk of mixing into the bottom layer.
  
• This recipe is easily doubled or tripled.
  

• Recipe by Ruth Reace (adapted from the 1958 Pope Cookbook) - Shared with permission
  

Dessert Tips 2

• For fuller flavor and less expense, buy unshelled nuts and chop them yourself. Refrigerate any that are left over. Not only are unshelled nuts cheaper but since they will have more flavor you can use less.

• Another way to make nuts more flavorful is to toast them and since they will be a bit lighter they won't sink as easily to the bottom of your batter.

• Eggs are fresh when you submerge them in cold water and they do not rise to the top. Those that do have air in them and may not be fresh.

• Bananas that are getting overripe are more flavorful and perfect for cake making. You can cut and mash them up and freeze in a plastic storage bag till you need them.

• When buying strawberries buy only the ones that are plump, red, and ripe. Berries that are not ripe will not ripen after being picked and won't be sweet. Wash only right before using to prevent soggy berries.

• When you melt chocolate it usually retains its shape so don't be fooled and overcook it. Stirring it should tell you when it's melted enough.

• For a quick and easy homemade pie crust, crush some sandwich cookies and add 3 tablespoons of melted butter or margarine. Cook at 350 for about 7 minutes.

• Eggs tend to absorb moisture and air so keep them covered in their original carton in the coolest part of your frig.

• Whipping cream is still good to use even if it's days past the sell by date. If it tastes a bit sour to you just add 1/8 teaspoon of baking soda.

• Carmel topping is easy and more economical to make at home. Just mix together 2/3 cup of brown sugar, 1 cup of evaporated milk, and 1 teaspoon vanilla. Cook until mixture boils and let cool slightly before using.