* Exported from MasterCook * Cinnamon Rice Flan Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Dessert Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 eggs 1 cup cooked rice 1 cup milk 1 (14 ounce) c sweetened condensed milk 1 teaspoon vanilla extract 1 tablespoon sugar 1 teaspoon ground cinnamon Beat eggs in large mixing bowl. Add rice, milk, condensed milk, and vanilla; mix well. Pour into 8 greased individual custard cups. Combine sugar and cinnamon; sprinkle on top. Set cups in large baking pan; pour 1 inch hot water into pan. Bake at 350 degrees 40 to 45 minutes, or until knife inserted near center comes out clean. Serve warm or chilled. Source: "The Rice Council" S(Internet Address): "www.usarice.com" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Classic Mexican Flan Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Desserts Mexican Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Sugar 1 can Sweetened condensed milk 1 cup Milk 3 Eggs 3 Egg yolk 1/2 teaspoon Almond extract 1 teaspoon Vanilla extract In a small saucepan melt sugar over moderate heat, stirring frequently, until sugar is a dark, caramel-colored liquid. Remove from heat and pour into a 4 cup metal ring mold or 8 individual molds. Quickly turn mold to coat bottom and sides with the caramel. Let cool so caramel hardens. Heat oven to 325. Put the condensed milk, milk, eggs, egg yolks and flavorings into an electric blender. Cover and blend to mix well. Pour mixture into mold; put mold in a larger pan filled with water to depth of 1/2 inch. Bake for 1 hour. Remove from oven and remove mold from water. Cool and then refrigerate up to 2 days. Cover mold with an inverted serving platter. Hold mold and platter together and turn them over. Lift off mold. Caramel will fall as a liquid sauce over the custard. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Applesauce Bread Pudding Recipe By : Serving Size : 10 Preparation Time : 0:00 Categories : Dessert Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 16 ounce loa light style white bread 1 cup California Raisins 2 teaspoons ground cinnamon 2 cups skim milk 1 cup apple sauce 8 egg whites 1/2 cup firmly packed brown sugar 1 1/2 teaspoons vanilla extract Cut the sliced bread into 1/2-inch cubes. Toss with the raisins and cinnamon in a large bowl. Beat together the milk, applesauce, egg whites, sugar, and vanilla. Pour the mixture over the bread cubes and let stand 25 minutes. Heat the oven to 350. Spray an 8-inch square baking pan with nonstick cooking spray. Pour the bread mixture into the prepared pan and bake 35 to 40 minutes or until a knife inserted in the center comes out clean. Remove from the oven. Let cool 15 to 20 minutes and serve. serves 8 to 10. Source: "California Raisin Marketing Association" S(Internet Address): "http://www.calraisins.org/" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Harvest Brunch Quiche Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Breakfast & Brunch Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 8 ounce pack cream cheese -- softened 2 eggs -- beaten 1 cup Monterey Jack cheese -- grated 2 tablespoons (2 ounces) crumbled blue cheese 3 ounces smoked salmon -- chopped 1 cup chopped fresh asparagus -- blanched or frozen, 1/4 cup red pepper -- diced 1 tablespoon snipped fresh dill OR 1/2 teaspoon dried dillweed Salt and fresh ground pepper -- to taste 6 Bays English Muffins -- split 18 slices bacon -- uncooked In food processor or mixer, beat cream cheese and eggs together until blended. Stir in cheeses, salmon, asparagus, red pepper, dill, salt and pepper. Arrange muffin halves in a single layer on foil-lined baking sheet. Spoon about 1/4 cup quiche mixture onto each. Wrap each muffin half perimeter with 1-1/2 slices of bacon, securing ends with tooth picks. Bake in a preheated 375 degree F oven 25 to 30 minutes or until top is lightly browned. Remove from oven and let stand 5 minutes before serving. Remove toothpicks. Garnish with fresh dill. Serve warm or at room temperature. Source: "Bays Corporation" S(Internet Address): "http://www.bays.com" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Applesauce Meringue Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Desserts Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups Applesauce 1 tablespoon Lemon Juice 4 Egg Yolks 4 Egg Whites 8 tablespoons Sugar 1/2 teaspoon Vanilla Grated Rind of 1 Lemon Preheat oven to 300 deg F. Combine applesauce, lemon juice and rind. Beat in egg yolks and pour into baking dish. In separate bowl, beat egg whites until peaks form. Gradually add sugar while continuing to beat. Add vanilla. Mix approx. 1/4 of meringue through applesauce and spoon remaining meringue on top. Bake 15 minutes. Good hot or cold. - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Creamy Rice Pudding Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Dessert Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups cooked rice 3 cups milk 1/2 cup sugar 3 tablespoons butter or margarine 1 teaspoon vanilla extract Combine rice, milk, sugar and butter. Cook over medium heat until thickened, about 30 minutes, stirring often. Add vanilla. Pour into serving dish. Serve hot or cold. Source: "The Rice Council" S(Internet Address): "www.usarice.com" - - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 * Exported from MasterCook * Citrus Sponge Pudding Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Cooking Light 1994 Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup 1% low-fat milk 1/2 cup pineapple juice 1/3 cup fresh lemon juice 2 tablespoons margarine -- melted 1 teaspoon grated lemon rind 1 teaspoon grated orange rind 3 egg yolks 3/4 cup sugar 1/3 cup all-purpose flour 1/4 teaspoon salt 3 egg whites Vegetable cooking spray 1 teaspoon powdered sugar Combine first 7 ingredients, stirring with a wire whisk; set aside. Combine sugar, flour, and salt in a large bowl. Gradually add the milk mixture, stirring well (batter will be thin). Beat egg whites (at room temperature) at high speed of a mixer until stiff peaks form. Gently stir one-fourth of egg whites into batter; gently fold in remaining egg whites. Pour batter into a 1-1/2 quart casserole dish coated with cooking spray. Place casserole dish in an 8-inch square baking dish, and add hot water to baking dish to a depth of 1 inch. Bake at 350 degrees for 50 minutes or until golden brown. Sprinkle with powdered sugar. Source: "Cooking Light, October 1994, page 95" Copyright: ") Cooking Light" - - - - - - - - - - - - - - - - - - - Serving Ideas: Serve warm or chilled. NOTES : As it bakes, this dessert forms two layers: a creamy pudding nestled beneath a spongy cake top Nutr. Assoc. : 0