Extra Schmaltz!

 This is the style of rice pudding that mom would make us growing up. It's a great way to use that small bit of leftover rice that's too little for fried rice or whatever. It's also really, really easy to make. The secret for maximum deliciousness is to err on the side of using less rice, or to add a bit more milk and egg to compensate if you add a bit too much rice.  It's all about that cross-section of custard on top and dense sweet rice on the bottom. Ingredients 1-1.5 c. cooked white rice, but less is better 2 c. milk, or increase if you have more rice 2/3 c. sugar (part brown sugar makes it extra tasty) 1/4 c. raisins or to taste 5 eggs 1 tsp. vanilla extract 1/4 tsp. cinnamon (honestly I just shake and eyeball this)  Preparation Grease an casserole dish. Preheat oven to 350.  Beat the eggs in a big bowl, then add literally everything else and whomp thoroughly.  Pour into the casserole dish, and cook probably about an hour or longer - it takes more tim...

Somehow we don't have a recipe for these on the blog, and they're one of my favorites. Think of them as operation icebox muffins - that old apple way too soft to eat? Got a can of pinneaple around? Bam, you probably have what you need for these. I'm also putting this online because the recipe I'm using is printed out and I'm afraid I'll lose it since it turns out fabulously every time. The veggies/fruits in the recipe are subject to what you have and your whims. Personally, I think the pinneaple and coconut are essential to the recipe, and we like the raisins a lot. Otherwise, you can tinker - I've replaced the apple with ripe pear to great effect, I've added a peach, and you can play around further. Ingredients Dry 2 1/4 c. white flour (don't mess with whole wheat, these have plenty of fiber) 1 1/4 c. sugar (don't short this or they'll taste way too healthy. The fruit doesn't make them too sweet either) 2-3 tsp. cinnamon ...

These are based on a Texas sheet cake recipe and turn out unbelievably moist and springy, ready for whatever frosting tickles your fancy. They have the added advantage of not needing the tiresome butter-creaming step. This recipe also makes a great sheet cake, but may need a couple more minutes. Makes 12+ cupcakes. Preheat oven to 350° 1/2 c. unsalted butter (1 stick) 3 apples, peeled 1.5 c. sugar 1/2 c. buttermilk or sour cream 2 eggs 1 Tbsp. vanilla 2 c. all-purpose flour 1 tsp. baking soda 1/2 tsp. baking powder 3/4 tsp. salt Grate the apples into a bowl. Squeeze them dry, retaining the juice in a measuring cup. Add water (if needed) to reach 1 c. liquid. Place the juice and the butter into a large saucepan. Bring to a boil. While mixture is still warm, whisk in the sugar, then buttermilk and vanilla. Allow the mixture to cool while you sift together the dry ingredients. When it is cool enough not to cook the eggs, whisk in the eggs. Mix in the flour gradually, bl...