David and Nicole's Recipes

• 1 1/2 cups graham cracker crumbs
• 5 tbsp butter, melted
• 3 cups cold milk
• 2 pckg. pistachio jell-o pudding
• 1 cup heavy cream
• 1 tbsp sugar

1. Preheat the oven to 350 F.
2. Combine the butter and graham crackers and press into the bottom and half way up the sides of a 9" pie plate.  Bake about 6 to 8 minutes.  Cool.
3. Pour milk into a large bowl and whisk in the pudding powders.  Continue beating 2 minuts.  Spoon half the mixture over the cooled crust.
4. Whip the cream with 1 tbsp sugar.  Add one cup of the whipped cream to the remaining pudding mixture and fold in.  Pour over the pudding on the crust.
5. Spread on the remaining whipped cream.  Chill at least 3 hours.
6. Serve.

• 1/3 cup packed brown sugar
• cocoa powder
• 1 cup flour
• 2/3 cup granulated sugar
• 2 tsp baking powder
• a pinch of salt
• 1/2 cup milk
• 2 tbsp margarine, melted
• 1 tsp vanilla
• 1 1/3 cups very hot brewed coffee
• vanilla ice cream

1. Preheat the oven to 350 F.  Grease a 9by 9 inch pan. 
2. Combine 1/4 cup cocoa and the brown sugar.  Set aside.
3. Whisk the flour with another 1/4 cup cocoa, the granulated sugar, the baking powder, and salt.
4. Mix in the milk, margarine, and vanilla until smooth.
5. Pour into the pan and then sprinkle the brown sugar mixture on top.  Pour on the coffee over the batter.
6. Bake for 25 minutes.  Serve with vanilla ice cream.

• 6 cups milk, heated
• butter
• sugar
• 1/2 cup arborio rice
• 1 tsp vanilla
• 6 tbsp heavy cream

1. Melt 2 tbsp of butter in a dutch oven and stir in 2 heaping tablespoons of sugar.
2. When bubbly stir in the rice until it is well coated.
3. Gradually stir in the milk, 1/2 cup at a time, stirring until it is absorbed between each addition.  This will take about 35 minutes.
4. Remove from the heat and stir in 3 more tablespoons of sugar, or to taste, the vanilla, and the cream.  Stir well.
5. Makes 4 servings.

• 1/4 cup butter
• 3/4 cup brown sugar, not packed
• 2 cups milk
• 6 tbsp flour
• a pinch of salt
• 1 egg
• whipped cream

1. Melt the butter in a saucepan with the brown sugar until bubbly.
2. Stir in the milk and then take off the heat.  Set aside to the let the sugar dissolve.
3. Combine the flour and salt in a bowl.  Slowly emix in just enough of the hot milk to make a smooth paste.
4. Add an egg to the mixture and beat until smooth.
5. Stir flour mixture, into the remaining milk in the saucepan.
6. Stir constantly over high heat until the pudding becomes thick and shiny.
7. Pour between dishes and serve with whipped cream or chill and serve later with whipped cream.

• 4 cups milk
• 4 eggs, separated
• 1/4 cup flour
• 3/4 cup sugar
• a pinch of salt
• 1 cup cooked rice
• 1 1/2 tsp vanilla
• cinnamon

1. Heat the milk. 
2. Beat the egg whites to stiff peaks.
3. Balend the egg yolks, flour, sugar, salt and 1/2 cup of the hot milk.  Whisk in the remaining milk.
4. Cook, stirring, over medium heat for 5 minutes.  Add the rice and continue stirring for 10 minutes.
5. Stir in the vanilla and then pour the hot mixture over the egg whites.  Fold them in gently. 
6. Sprinkle with cinnamon.  Chill thoroughly before serving.

• 2 bananas, peeled, halved lengthwise
• juice of half a lemon
• 2 tbsp butter, melted
• 2 tbsp rum
• brown sugar
• pecans, chopped
• vanilla ice cream

1. Preheat the oven to 350 F.
2. Place the bananas, cut side down in a baking dish.
3. Squeeze with the lemon juice and then drizzle on the butter.
4. Sprinkle on the rum, brown sugar, and some pecans.
5. Bake 20 minutes.
6. Serve with the ice cream.

• 1 cup sugar
• 3 tablespoons water
• 4 large eggs
• One 13-ounce can unsweetened coconut milk
• 1 cup whole milk
• 1/2 cup sweetened condensed milk
•  1 1/2 tablespoons aged rum
• 1 tablespoon pure vanilla extract
• 1/4 teaspoon cinnamon
• Boiling water

1.           Preheat the oven to 300°. Set eight 1/2-cup ramekins in a roasting pan. In a small, heavy saucepan, bring the sugar and water to a boil over moderately high heat; stir occasionally until the sugar dissolves. Boil without stirring until an amber caramel forms, 6 to 8 minutes. Immediately pour the caramel into the ramekins, swirling them to coat. 2.           In a large bowl, whisk the eggs until frothy. Whisk in the coconut milk, whole milk, sweetened condensed milk, rum, vanilla and cinnamon. Pour the custard into the ramekins. Pour boiling water into the roasting pan to reach two-thirds of the way up the sides of the ramekins. Bake the custards for about 50 minutes, or until set. Let cool in the water bath. Using paper towels, blot any coconut oil that has risen to the surface.

3.           Run a thin knife around each flan. Invert each ramekin onto a dessert plate; let the caramel drizzle onto the plate.

• 1/4 cup butter
• 1/3 cup sugar
• zest of 1 lemon
• 2 eggs, separated
• 6 tbsp flour
• 1 1/4 cups milk
• 3 tbsp lemon juice

1. Preheat the oven to 400F and grease a 1 1/2 quart casserole dish.
2. Cream the butter with the sugar and the lemon zest.
3. Beat in the egg yolks, and then mix in the flour.
4. Stir in the milk and lemon juice.
5. In a separate bowl, beat the egg whites until stiff.  Fold into the egg yolk mixture.
6. Pour into the casserole dish.  Set the dish in a bain marie.
7. Bake for 40 minutes.  Check at 30 minutes and cover if necessary to prevent burning the top.
8. Serve.

• 2 1/3 cups heavy cream
• 2/3 cups milk
• 1/2 cup sugar
• 3 tbsp bourbon
• 1 tsp vanilla
• 2 eggs
• 4 egg yolks
• turbinado sugar

1. Preheat the oven to 300 F.
2. Combine the cream, milk, and sugar in a saucepan.  Bring to a simmer, stirring.
3. Remove from the heat and stir in the bourbon and the vanilla.
4. Whisk the eggs with the yolks and then gradually whisk in the cream mixture.
5. Divide between 6 ramekins.
6. Bake 45 minutes.  Cool.  Chill.
7. Sprinkle with the turbinado sugar and then blister with a blowtorch.  Serve.

• 4 large egg yolks, at room temperature
• 1/4 cup plus 2 tablespoons sugar
• 3/4 cup sweet wine, such as Muscat de Beaumes-de-Venise, at room temperature
• 1 teaspoon finely grated orange zest
• 2 cups mixed fresh berries
• 1.           Pour 2 inches of water into a saucepan and bring to a boil. Prepare an ice water bath in a medium bowl. Place 4 large wineglasses in the freezer to chill.

2.           Place the egg yolks into a large stainless steel bowl. Add the sugar and whisk until pale and slightly thickened, about 2 minutes. Add the wine and orange zest. Set the bowl over the boiling water and whisk constantly over moderately low heat until the sabayon is thick and has doubled in volume, about 8 minutes. Immediately set the bowl in the ice water bath and let cool, stirring occasionally, about 15 minutes. 3.           Spoon the cold sabayon into the chilled wineglasses and top with the mixed berries. serve.