David and Nicole's Recipes

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Nov 26, 2008 1

Coconut Pecan Rice Pudding

  • 1 cup flaked sweetened coconut
  • 1 tbsp butter
  • 1/2 cup chopped pecans
  • 2/3 cup arborio rice, rinsed well in water, drained
  • 3 cups milk
  • 1/4 cup sugar
  • 1 tsp vanilla
  • 1/4 cup heavy cream
  1. Preheat the oven to 375 F.  Toast the coconut for 5 minutes, until golden brown.  Remove from the oven.  Set aside.
  2. Meanwhile melt the butter in a large saucepan. Saute the pecans for 1 minute.
  3. Stir in the rice for 2 minutes.
  4. Add the milk and bring to a boil.  Cover and reduce the heat to as low as possible.  Cook for 25 minutes.
  5. Stir in the sugar, vanilla, and cream.  Stir in the reserved coconut.  Taste for sweetness, add more cream if necessary to loosen.
  6. Serve warm.

Nov 9, 2008 1

Raspberry Streusel Muffins

  • 1/2 cup chopped pecans
  • brown sugar
  • flour
  • 1/4 tsp cinnamon
  • butter
  • 1/4 cup sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 egg
  • 1/2 cup milk
  • 1 cup froz. raspberries, thawed, drained
  1. Preheat the oven to 350 F.
  2. In a small bowl combine the pecans, 1/3 cup brown sugar, 3 tbsp flour, the cinnamon, and 1 tbsp butter, melted.
  3. Set aside.
  4. In a large bowl combine 1 1/2 cups flour, 1/4 cup packed brown sugar, the granulated sugar, baking powder, and salt.  Stir well.
  5. Add the egg, milk, 1/2 cup melted butter, and the raspberries.  Mix until just combined.
  6. Spoon into a cup lined muffin tin.  Sprinkle on the reserved nut mixture.
  7. Bake for about 25 minutes.

Oct 13, 2008 1

Pumpkin Pie

  • 1 medium pumpkin
  • 1 tablespoon canola oil
  • 1 recipe pastry for a 9 inch single crust pie
  • 1 tsp pumpkin pie spice
  • 1/2 teaspoon salt
  • 4 eggs, lightly beaten
  • 1/2 cup honey
  • 1/2 cup brown sugar
  • 1/2 cup milk
  • 1/2 cup heavy whipping cream
  • whipped cream, for serving

  1. Preheat the oven to 325 F.
  2. Cut pumpkin in quarters, and remove seeds. Lightly oil the cut surface. Place cut side down on a cookie sheet lined with foil.
  3. Bake for about 60 minutes, or until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Pass through a ricer and then puree in a food processor until completely smooth.
  4. Pepare the crust and line a pie plate.  Preheat the oven to 400 F.
  5. In large bowl, blend together 2 cups pumpkin puree, spices, and salt. Beat in eggs, honey, sugar, milk, and cream. Pour filling into pie shell.
  6. Bake for 50, or until a knife inserted 1 inch from edge of pie comes out clean. If the crust is getting too brown you can cover the edge with snippets of foil for the last 20 minutes.
  7. Cool on a wire rack.
  8. Serve gently heated with whipped cream.

Sep 28, 2008 1

Pumpkin Bread

  • 3 eggs
  • 1/2 cup canola oil
  • 8 oz. canned pumpkin
  • 1 cup flour
  • 3/4 cup sugar
  • 1- 3oz. package vanilla pudding mix
  • 1/2 tsp baking soda
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  1. Preheat the oven to 325 F and grease a loaf pan.
  2. Combine the eggs, canola oil, and pumpkin.  Stir in the sugar.
  3. Combine the flour, vanilla pudding mix, baking soda, cinnamon, and salt.
  4. Mix all together until well combined.
  5. Spread into the loaf pan and bake 75 minutes.
  6. Cool on wire rack.

Sep 21, 2008 1

Pear Pie

  • pastry for a double crust pie
  • 3 medium bartlett pears, peeled, sliced
  • 2/3 cup sugar
  • 3 tbsp flour
  • the juice of 1 lemon
  1. Preheat the oven to 425 F.
  2. Prepare the crust and lay in the bottom of a pie plate.
  3. Combine the pears, sugar, flour, and lemon juice. Arrange in the pie plate.
  4. Roll out the top crust and lay on top.  Make slits.
  5. Place in the oven and bake for 35 minutes, until golden brown.
  6. Serve warm with vanilla ice cream.

Sep 20, 2008 1

Apple Walnut Muffins

  • 2 cups flour
  • 1/3 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • cinnamon
  • 1/4 cup canola oil
  • 1 granny smith apple, peeled, grated
  • 1 egg
  • 1/2 cup milk
  • 1/3 cup brown sugar
  • 1/3 cup chopped walnuts
  1. Preheat the oven to 375 F.
  2. Line a muffin tray with cupcake liners and spray with cooking oil.
  3. Combine the flour, sugar, baking powder, salt, and 1/4 tsp cinnamon.  Mix well.
  4. Stir in the canola oil, apple, egg, and milk, and blended.
  5. Spoon into the muffin cups.
  6. Combine the brown sugar, 1/4 tsp cinnamon, and the walnuts.  Sprinkle on top.
  7. Bake 20 to 25 minutes.

Sep 14, 2008 1

Strawberry Cereal Muffins

  • 1 1/4 cups flour
  • 3/4 cup cereal (preferably something unsweeted, I used bran flakes)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup sugar
  • 2 eggs
  • a pinch of salt
  • 1/4 cup butter, melted
  • 1 cup buttermilk
  • 1/2 cup strawberry preserves (I used thawed frozen strawberries in syrup with most of the liquid drained)
  • 1/3 cup slivered almonds
  1. Preheat the oven to 400 F.
  2. Combine the flour, cereal, baking powder, soda, sugar, and salt.
  3. Combine the eggs, butter, buttermilk, strawberry preserves.  Mix all together.
  4. Fold in the almonds.
  5. Line a muffin tin with cupcake liners and spray with cooking spray.  Spoon batter in.
  6. Bake for about 20 to 25 minutes.

Sep 5, 2008 2

Lemon Pudding Cakes

  • 3 eggs, separated
  • 1 1/2 cups milk
  • the juice of 2 lemons
  • 1 1/2 tbsp butter, melted
  • 3/4 cup sugar
  • 1/4 cup flour
  • a pinch of salt
  1. Preheat the oven to 350 F. Lightly grease 6 ramekins with butter.
  2. Combine 3 egg yolks, the milk, butter, and lemon juice.  Mix well to prevent curdling.
  3. Mix in the sugar, flour, and salt until smooth.
  4. Beat the egg whites until stiff peaks form and fold into the lemon mixture.
  5. Spoon into the ramekins and set in a bain marie.
  6. Bake for 25 minutes.
  7. Serve hot.

Aug 4, 2008 1

Rava Pudding

  • 1 tbsp butter
  • 1 1/2 tbsp corn meal
  • 1 cup milk
  • 6 oz. sweetened condensed milk
  • 2 tbsp heavy cream
  • 2 egg yolks
  • 3/4 tsp rose water
  • 1/2 tsp vanilla
  • a handful, blanched, slivered almonds
  1. Melt the butter in a saucepan.  Stir in the corn meal.
  2. Stir in the milk and cook stirring for 3 minutes.
  3. Stir in the condensed milk and cook 1 minute.
  4. Beat the eggs with with the heavy cream and then slowly add the pudding, stirring constantly.
  5. Remove from the heat and stir in the rose water, vanilla, and almonds.
  6. Pour into 4 glass dishes and chill.

Apr 16, 2008 1

Lemongrass Rice Pudding

  • 1 1/3 cups white rice
  • 1 stalk lemongrass, peeled, halved
  • 2 cups water
  • 1/4 tsp salt
  • 1/2 cup sugar
  • 3/4 cup coconut milk
  • 1/4 cup heavy cream
  1. Combine the rice, lemongrass, salt, and water in a saucepan.  Bring to a boil, cover, reduce the heat, and let simmer for for 12 minutes.
  2. Remove from the heat and let stand 5 minutes.
  3. Stir in the sugar and the coconut milk and then let stand 5 minutes, covered.
  4. Stir in the heavy cream.
  5. Serve, making sure not to serve the lemongrass.

 

February 2012
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