Tuesday, May 21, 2019

Creamy Lemon Pie






















2 pkg. (3.4 oz. each) vanilla flavor instant pudding
1-3/4 cups cold milk
6 oz. (1/2 of 12-oz. can) frozen lemonade concentrate, thawed
1 tub (8 oz.) whipped topping, thawed
1 ready-to-use graham cracker crumb crust (6 oz.)

Beat pudding mixes and milk in large bowl with whisk 2 min. Add lemonade concentrate; beat 1 min. or until blended. (Mixture will be thick.) Gently stir in whipped topping. Spoon into crust. Refrigerate 4 hours or until set.

Tuesday, May 7, 2019

German Rice Pudding


















1 cup regular rice
14 cup sugar
3 cups milk
1 cup cream
18 teaspoon salt
1 teaspoon vanilla extract

Mix the rice, sugar and salt in a large saucepan. Stir in the milk and cream, and add the whole piece of vanilla bean. Place over medium heat and bring to a boil, stirring often. Reduce heat and simmer the rice for 30 minutes, or until soft and milk/cream mixture becomes thick. Stir often. Stir vanilla extract into pudding. Serve warm with cinnamon and sugar or fruit compote, or both.