Thank you for your responses on the recipes we share. With the sudden snow this past weekend, we are reminded of the weather changes we have coming. That being said, we will be looking for comforting, and warm desserts. With the holidays fast approaching, I hope you can use at least one of these. I got several recipes for bread pudding and for rice pudding. Some were very similar and I hope those of you looking for these recipes find one you like.
I have also had several requests for a no bake cheesecake. The one I found came from Nikki. She said her mother’s was the best and this was it. Try it and let me know. Have fun!
1 1/3 cups cooked white rice
2 1/2 cups milk
2 eggs, beaten
1/2 cup raisins
1/2 cup packed brown sugar
1/2 teaspoon ground nutmeg
Directions: Preheat oven to 300 degrees F (150 degrees C). In a large bowl, stir together cooked rice, milk and eggs. Add raisins and sugar, mix thoroughly. Spread into two 8×4 or inch loaf pans or one 8 x 8 pan and sprinkle nutmeg on top. Bake for 1 hour at 300 degrees F (150 degrees C).
12 ounces cream cheese at room temperature
14 ounce can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla
1 store-bought graham cracker piecrust
Directions: Combine cream cheese, sweetened, condensed milk, lemon juice and vanilla until smooth. Pour the mixture into the piecrust. Depending on the depth of the crust you find, this recipe may make 2. Refrigerate for about three hours.
You can add your favorite fruit for the topping. I like fresh or frozen strawberries, sweetened, but some prefer pie filling, any flavor.
Have a great week and keep writing. I’ll be looking forward to hearing from you with any suggestions or recipes you like. I can be reached at susieqcooking@ainop.com or c/o Pioneer Times, PO Box 456, Houlton, Maine 04730. See you next week!
