Tag Archives: raisins

Creamy Rice Pudding

Creamy Rice Pudding

Creamy Rice Pudding

Creamy Rice Pudding

Rice:  A dish of many flavors.

Rice is a stable grain used all over the world.  This is one grain used in soups, salads, entrees, desserts in multiple cuisines. There are 8,000 varieties.  The more common varieties we see in our stores are Arborio, a round grain used in the Italian dish, risotto.  Basmatic rice is an aromatic nutlike fragrance and light texture.  Sweet Rice is very sticky to make sushi and Jasmine is a soft textured rice.  More common in U.S. groceries are the long grain, medium grain, brown rice and wild rice. 

Brown Rice

Raw Brown Rice, 1 cup

Raw Brown Rice, 1 cup

Brown rice has the most benefits. It has abundant amounts of fiber, complex carbohydrates, essential B vitamins, manganese and selenium . There are several layers to a grain of rice, the hull, the outermost layer and  inedible is removed to get brown rice.  White rice is milled and and polished which removes the bran and germ removing important layers of nutrients. Polished white rice must be “enriched” with vitamins B1, B3 and iron which are destroyed in the processing.

Cooked Brown Rice

Cooked Brown Rice, 2 cups

Health Benefits of Brown Rice

It is recommended to include in your diet a serving of whole grains, such as brown rice, 6 days per week to get the most benefits from grains.
<  Manganese , provides antioxidant protection , helps in energy production, and lowers type 2       Diabetes Risk.
<  Those  eating fiber-rich food of whole grains gained less weight than  when eating refined             grains.
< Cholesterol is lowered by the oil in whole brown rice.
<  Nutrients in whole grain protect again heart disease.

Put Rice in your Menu

After the big discussion on brown rice, I have to admit I frequently use long grain rice.  Last week in my blog, I talked about the Creamy Rice Pudding that I had made to go with the Chicken Schnitzel and Roasted Mixed Vegetables.  I used white long grain rice.

Cooking the Rice and Milk

Cooking the Rice and Milk

The  Creamy Rice Pudding recipe I used is a favorite of the family.  I have adapted it from Chef Ron Lock‘s recipe.  I made changes in the milk I used, I used vanilla soy milk and evaporated milk and added the toasted sliced almonds.

Cooking Rice Pudding

Cooking Rice Pudding

Creamy Rice Pudding

Creamy Rice Pudding

Creamy Rice Pudding
 
Prep time
Cook time
Total time
 
A delicious creamy pudding of rice, raisins, cinnamon and almonds breakfast or dessert for lunch or dinner.
Author:
Recipe type: Creamy Rice Pudding
Cuisine: American
Serves: 6 servings
Ingredients
  • ¾ cup uncooked long grain white rice
  • 1½ cups water
  • 1 cup vanilla soy milk
  • ½ cup evaporated milk diluted with ½ cup water
  • ⅓ cup white sugar
  • ¼ teaspoon salt
  • 1 egg, beaten
  • ⅔ cups raisins
  • 1 tablespoon butter
  • ½ teaspoon vanilla
  • cinnamon
  • nutmeg
  • toasted sliced almonds
Instructions
  1. Boil 1½ cups water to boiling in a medium sauce pan.
  2. Add the uncooked rice.
  3. Reduce heat and simmer for about 20 minutes, do not let rice get to dry and stick.
  4. In another medium sauce pan, combine the cooked rice, 1½ cups milk, sugar and salt.
  5. Cook over medium heat until thick and creamy, about 15 - 20 minutes.
  6. Add the remaining ½ cup milk, beaten egg and raisins.
  7. Cook 2 minutes more, stirring constantly.
  8. Remove from heat and stir in butter and vanilla.
  9. Top with cinnamon, nutmeg and toasted almonds.
Notes
This recipe is adapted from Chef Ron Lock. https://www.facebook.com/TheChef RonLock/.....................................................................................................Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery®
cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® . All rights reserved.

 

Here are ideas for other rice recipes to try.

Oriental Vegetable and Rice Bowl   

Oriental Vegetable and Rice Bowl

Oriental Vegetable and Rice Bowl

 

 

 

 

 

 

Red Bell Peppers Stuffed with with Beans and Rice

Red Bell Bell Peppers Stuffed with Beans and Rice

Red Bell Bell Peppers Stuffed with Beans and Rice

Chicken & Mushrooms in Herb Sauce served over Rice

Chicken & Mushrooms in Herb Sauce

Chicken & Mushrooms in Herb Sauce

 

 

 

 

 

Netta Belle's Choice cookbookinaboxJulia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery®  cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®. All rights reserved.

Sour Cream Bundt Coffee Cake

Start your morning with Sour Cream Bundt Coffee Cake.

Sour Cream Coffee Cake

Sour Cream Coffee Cake with Strudel filling

Your family will love you when they get up  on a holiday morning to the wonderful smell of homemade  Sour Cream Bundt Coffee Cake.  This moist and rich cake has a strudel of brown sugar, cinnamon crumb mixed in the middle.  The cake has golden raisins mixed into the cake batter giving an extra sweetness.

Glazed Sour Cream Bundt Coffee Cake

Glazed Sour Cream Bundt Coffee Cake

5.0 from 1 reviews
Sour Cream Bundt Coffee Cake
 
Prep time
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A sweet and moist coffee cake for breakfast or brunch. Cinnamon strudel filling and golden raisins add flavor and sweetness.
Author:
Recipe type: Breakfast / Brunch
Cuisine: American
Serves: 12 serving
Ingredients
  • CAKE
  • 2 cups all-purpose flour
  • ¾ cup sugar
  • 8 ounces of unsalted butter at room temperature
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 3 eggs
  • 1 cup sour cream
  • 2 teaspoons vanilla
  • ⅓ cup golden raisins
  • STRUDEL
  • 4 tablespoons flour
  • 4 tablespoons butter
  • 10 teaspoons brown sugar
  • 1 teaspoon cinnamon
  • GLAZE
  • ½ cup powdered sugar
  • 1 tablespoon milk
Instructions
  1. Preheat oven 350 F
  2. Bundt Pan: butter, dust pan with 2 teaspoons flour and sugar, tap out excess.
  3. In large mixing bowl, cream the sugar and butter together until light and creamy.
  4. In another bowl blend the flour, baking powder, baking soda and salt, sift together.
  5. Add ½ cup of flour mixture to the butter and sugar.
  6. Blend at low speed.
  7. Beat in 1 egg at time.
  8. Alternate the addition of flour with the other 2 eggs.
  9. Add the remaining flour mixture, sour cream and vanilla, beat until evenly mixed.
  10. Fold in the ⅓ cups of raisins with a spatula.
  11. ----------
  12. Mix strudel ingredients:
  13. Blend with a fork until crumbly mixture.
  14. ----------
  15. Pour ½ the cake into the prepared pan.
  16. Spread the strudel over the cake batter.
  17. Add the remaining cake batter over the strudel.
  18. Bake 55 minutes, or until cake tester comes out clean.
  19. Let the cake cool for 5 to 10 minutes, and remove to pan.
  20. When the cake has cooled, drizzle glaze over the cake.
Notes
This can also be made in 9 x 13 pan or in an 9 inch springform pan. The strudel becomes the streusel by putting the crumb mixture on top of the cake before baking. This coffee cake can be made a week ahead; wrap well and freeze. Defrost it overnight in the wrapping. -------------------------------------- Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”
Reg. “Trade-marks Canadian Intellectual Property Office.“ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

Many coffee cakes are made with a yeast batter.  The Sour Cream Bundt Coffee Cake uses baking powder and baking soda as the leavening agents.  It is an easy and quick ‘from scratch’ cake to make.  What is even better, the  coffee cake can be make a week ahead, wrap well and freeze.  Defrost in the wrapping overnight and warm for breakfast.

I have been leafing through my older cookbooks for old recipes I have used.  The Sour Cream Coffee Cake was first published in The Best of Food & Wine 1990 as an exclusive gift edition.  I made moderate adaptions by making a strudel instead of adding walnuts and chocolate. 

Sour Cream Bundt Coffee Cake with Cinnamon Strudel

Sour Cream Bundt Coffee Cake with Cinnamon Strudel

Other interesting Coffee Cakes:

Simply Recipes:  Apple Coffee Cake

All Things Home Related:  Peach Preserves Bundt Cake

 

Netta Belle's Choice cookbookinaboxJulia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®  All rights reserved.

Granola 74

 

Granola 74

Granola 74

Granola 74!   What is that?

Granola 74, what a name for a cereal or snack. As the current saying  you hear too much, “it is what it is.” Kellogg’s first sold a granola in 1893 and popular in different mixes since then per Wikipedia.   Dr. James Caleb Jackson invented granola in 1863 the Jackson Sanitarium in Dansville, New York. In the 1960’s, fruits and nuts were added to make granola health food during the hippie movement. It appears every decade, the granola gets another update and version.

Always  interested in the best snack and foods for our children, during 70’s and 80’s, I was collecting recipes from anywhere.  Have you ever sat in a doctor’s office looking to see if anyone was watching to tear out a recipe or to write it down and cram into the diaper bag? Granola 74, just means it is a 1974 recipe which I got from some cookbook out of the local library.  I really think I discovered it in the late 60’s at the entrance of 2 children…yeah, the hippie era.

Granola 74
 
Prep time
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Total time
 
An easy granola recipe from a 1974 cookbook and a good recipe to change to your own taste.
Author:
Recipe type: Cereals & Snacks
Cuisine: American
Serves: 12 servings
Ingredients
  • ½ cup whole almonds
  • ½ cup pecan halves
  • ½ cup walnut halves
  • ¼ cup shredded sweet coconut
  • ¼ cup wheat germ
  • ¼ cup ground flax seed
  • ¼ cup olive oil or vegetable oil
  • ¼ cup honey or white or dark corn syrup or maple syrup
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • ¼ teaspoon fresh grated nutmeg
  • ½ cup raisins
  • ½ cup dried cranberries
  • ¼ cup dried dates
  • Spray oil
Instructions
  1. Preheat oven to 250 F.
  2. Spray oil in pan to be used to bake the granola.
  3. Measure nuts in blender and pulse until chopped, not finely ground. (Some will be fine on the bottom.)
  4. Put nuts into the large baking pan.
  5. Add all the ingredients except the dried fruits.
  6. Stir to mix well.
  7. Put pan in oven for 15 minutes. Stir every 15 minutes for 4 times. 1 hour.
  8. Remove from oven, stir in the raisins,dried cranberries and dates.
  9. Allow to cool.
  10. Store in plastic or glass jars.
Notes
(Recipe source has long been lost, a library cookbook.) Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice®
The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

 

Granola 74 makes 6 cups

Granola 74 makes 6 cups for cereal and snacks.

 

 

Netta Belle's Choice cookbookinabox

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  brings  you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®  All rights reserved.

 

Cabbage Apple Slaw Netta Belle’s Choice

One of the advantages of social media food communities, it gets me out of my box.  I look at all the food pictures and the recipes which give me ideas.  Some I don’t adventure into as they are beautiful, but  I am not ready to attempt.  Those are usually beautiful to look upon are desserts and too fattening, but would be oooh so good. Hurrah for the chefs and creators!

Cabbage Apple Slaw

I saute shredded cabbage and apples with caraway seed. Why not try apple salad ingredients with shredded cabbage.  I like to use Gala apples or Golden Delicious apples, use the apple of your choice. Cabbage Apple Slaw is a salad give many benefits to health.

Health Benefits

*Cabbage is high in beta-carotene, vitamin C, antioxidants for protection against disease.
Apples provide fiber to maintain digestive health.
Walnuts are high in vitamin E, copper and magnesium are heart-healthy nutrients.
Celery is recommended to lower cholesterol levels and high blood pressure.
Sunflower seeds contain plant sterols which can lower LDL cholesterol.
Raisins provide potassium, fiber and iron, also to promote better heart health.
Ginger aids in digestion, relieve motion sickness, and arthritis relief.

Cabbage Apple Slaw

Cabbage Apple Slaw-Netta Belle’s Choice

Cabbage Apple Slaw Netta Belle's Choice
 
Prep time
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Total time
 
A heart-healthy crispy salad of cabbage, apples, celery and walnuts. A salad for all seasons.
Author:
Recipe type: Salads
Cuisine: American
Serves: 8
Ingredients
  • 3 cups shredded white cabbage
  • 2 chopped apples in ½-inch pieces
  • 1 teaspoon lemon juice
  • ½ to ¼ cup chopped celery
  • ½ cup chopped walnuts
  • ¼ cup salted sunflower seeds
  • ¼ cup white raisins
  • 1 tablespoon fresh ginger, finely minced
  • DRESSING
  • 1 tablespoon honey
  • 3 tablespoons lemon juice
  • ½ cup lite mayonnaise
  • ⅛ teaspoon celery seed
Instructions
  1. Put the shredded cabbage in a large bowl.
  2. Dice the apples, stir in the lemon juice to prevent browning of the apples.
  3. Add apples to the bowl of cabbage.
  4. Add the celery, walnuts, sunflower seeds, raisins and ginger.
  5. DRESSING
  6. Heat the honey 10 seconds in microwave to liquefy honey to enhance blending.
  7. Stir in the lemon juice, mayonnaise and celery seed.
  8. Blend ingredients to smooth sauce,
  9. Pour over the cabbage apple slaw and stir to mix.
  10. Refrigerate at least 1 hour before serving.
Notes
cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring
you great recipes, outstanding herbs and spices for your cooking experience.
©2007-2015 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.

 

*Yeager, Selene and the Editors of Prevention, The Doctors Book® of Food Remedies. 2007.

cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2015 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com.  All rights reserved.

 

Grand Canyon Hermit Cookies

 Grand Canyon Hermit Cookies

Grand Canyon Hermit Cookies
 
Prep time
Cook time
Total time
 
A soft spicey molasses cookie filled with walnuts and raisins. Originally called a tea cake. First published in an 1877 Portland, Maine cookbook.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 60
Ingredients
  • 4 cups all-purpose flour
  • ½ teaspoon Netta Belle's Choice Sea Salt
  • 1¼ teaspoon soda
  • 1¼ teaspoon cinnamon
  • 1¼ teaspoon clove
  • ¾ teaspoon ginger
  • ⅓ cup molasses
  • ½ cup water
  • 1 cup shortening
  • 1 cup white sugar
  • 1 cup brown sugar
  • 4 eggs, beaten (save ½ egg)
  • 1¼ cup chopped walnuts
  • 1½ cup raisins
Instructions
  1. Preheat oven to 350 F.
  2. Grease or line cookie sheets with parchment paper.
  3. Mix the first 6 dry ingredients together; whisk to blend.
  4. Measure the molasses and water together.
  5. In a large mixing bowl, combine shortening and sugars; cream until fluffy.
  6. Reserve ½ egg; add the remainder of eggs to sugars, beat to blend.
  7. Alternate adding the dry ingredients and liquids, beating after each addition.
  8. Stir in walnuts and raisins until mixed evenly.
  9. Drop by tablespoonful on the cookie sheet.
  10. Brush tops with egg.
  11. Add pinch of white sugar on top of each cookie.
  12. Bake 12 to 15 minutes
Notes
These can be made into a bar cookie. Cut when warm and store to soften.
cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2015 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.”
nettabelleschoice.com and cookbookinabox.com. All rights reserved.
Grand Canyon Hermit Cookies

Grand Canyon Hermit Cookies

The Grand Canyon is a special spot our family likes to visit.  There is a fun train excursion from Williams, Arizona up to the Grand Canyon.  Certainly family oriented.  It is a must see place to visit each time we go to Arizona.  It is fun to walk around the El Tovar Lodge on the south rim, visit the shops and see the elk, ride the bus to lookout points over the Canyon and breathe the western air.  I like the the southwest. Now what does that have to do with cookies?  I remembered a cookbook I got at a used bookstore in Flagstaff,  The Grand Canyon Pioneers Society Cook Book, 1988 edition.  Gale Burak baked Gale’s Hermit Cookies to take to the Grand Canyon Ranger Stations.  I have renamed them Grand Canyon Hermit Cookies and bake them as a drop cookie.

South Rim of the Grand Canyon

South Rim of the Grand Can \

                Enjoy the old fashioned flavor of Grand Canyon Hermit Cookies.

Netta Belle's Choice Sea Salt: Purified, Granular White Crystalline Pacific Ocean Salt

Netta Belle’s Choice Sea Salt: Purified, Granular White Crystalline Pacific Ocean Salt

cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2015 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com.  All rights reserved.