Arroz con Leche

I was given this recipe many years ago, and it’s super good!! 

By the way, this is the Cuban version.  I know there’s Arroz con Leche made in Mexico, and a few other places.  And truthfully, I don’t know what the difference is, but I know there’s a difference.  I was just told by the creater of this dish to make sure to let you all know this.  So I did. 

If you like, add raisins!  It creates a great tart vs. sweet battle on your tastebuds that you’ll thank me for later.  I also had a friend that used to bury a piece of Guava in the middle of the hot rice and let it sit a bit (I guess it gets kind of gooey), and eat it warm.  Mmmm…sounds good, huh??

Ingredients

1 cup short grain rice

2 cups water

1 cinnamon stick

2 large strips of lemon peel (without the pith)

1 (12 oz) can evaporated milk

1 (14 oz) can sweetened condensed milk

1 tsp vanilla

2 tsp sugar

ground cinnamon garnish

Directions

 
Wash the rice, to get rid of alot of the starch.  Place the rice in a pot and fill with water until about 1 inch above the rice.  Swish the rice around and drain the water.  Repeat this process until the water runs clear.  (It will be cloudy at first)
After you’ve drained the rice for the final time, keep the rice in the pot, and add the water, lemon zest and cinammon stick.  Bring to a boil.
Once boiling, reduce the heat and cover.  Simmer for about 20 minutes.
Uncover and remove the cinnamon and lemon peel.  Add the milks and vanilla and incorporate.

Cook uncovered over medium low heat, every couple minutes until the majority of the liquid is absorbed.  (Or until your desired consistency.  Some people like it kind of soupy, while others like it thick and creamy) 

Once the consistancy is to your liking, add the sugar and stir.

Remove from heat and sprinkle with a bit of cinnamon. 

This can be eaten hot or cold.  But luke warm isn’t all that appetizing.

Pecan Pie

If you’ve ever been lucky enough to have spent any time in New Orleans, then you know the famous The Camellia Grill.  They used to hand this recipe out on little business cards.  They don’t anymore, but here’s the recipe in full. 

Note:  I add 2-3 tablespoons of Brandy to the recipe, but obviously, it’s fabulous without…  And I sometimes add about an extra half cup of pecans. 

Yield: One 9-inch pie.

4 eggs

1/4 teaspoon salt

1/4 cup melted butter

1-1/4 cups light corn syrup

1-1/4 cups firmly packed brown sugar

1 teaspoon vanilla extract

1 unbaked 9-inch pie shell

1 cup chopped pecans

Beat eggs with a wire whisk or fork. Add salt, butter, syrup, sugar and vanilla; mix well. Pour into pastry shell; sprinkle with pecans. Bake at 350°F for 45-50 minutes.

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Sweet Corn Tomalito

When I first made this recipe I was just amazed.  I’ve been to many mexican restaurants, and have always had this as a side to my meal.  I’ve always loved it, and wondered how the hell they made this stuff.  Well fortunately through friends and research, I’ve obtained the recipe that I’ve coveted for so many years.  The first time I made this for my boyfriend who’s Honduran, he said that this tastes exactly like a type of tamale his mother and aunt used to make. All he kept saying was ‘wow…wow’.  

 

This is a great recipe! 

 

 

Serves 6

 

Ingredients

  

1/2 cup butter, softened

1/3 cup flour

1/4 cup creamed corn

3 tbsp water

1 1/2 cups frozen corn kernels

1/4 cup cornmeal

1/3 cup white sugar

2 tablespoons half and half

1/4 teaspoon salt

1/2 teaspoon baking powder

Directions

Preheat oven to 375 degrees F.  In a bowl, mix the  butter, flour, creamed corn and water until well combined. 

Working with 1/2 cup at a time, place the corn on a cutting board and roughly chop.   Add the corn along with the cornmeal, to the corn/butter mixture and combine.  In a separate bowl, combine the remaining ingredients thoroughly, then add to the corn mixture;  mix well.  Place in a 8×8 pan and spread evenly.  Place the 8×8 dish in a 9×13 dish;  fill the larger dish with 1 inch of water.  Cover the 8×8 dish and bake for an hour.

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Bread Pudding with Jack Daniels Sauce

You have to have a special appreciation for Bread Pudding.  This is a variation of a pretty popular recipe.  I’ve made if for my mom and dad, potlucks, etc.  I’ve been told by many people who love Bread Pudding, that this was the best they’ve tasted.  And I’ve given the recipe to dozens of people. 

The reason I’m qualifying this recipe so much you ask? 

Because I can’t stand Bread Pudding.  The taste is great, but the texture leaves me kinda unhappy. 

That being said…if you’ve never ever had Bread Pudding, then I would figure this post will make you not want to give it a try.  But if you do like Bread Pudding, then try this recipe!  It’s sure to hit the spot.

24 Servings

Ingredients

3 (1 pound) loaves stale cinnamon raisin bread (must be stale)

4 cups milk

8 eggs

1 (12-ounce) can evaporated milk

1/2 cup water

1/4 cup butter

2 cups sugar

2 tablespoons vanilla

1/2 tsp nutmeg

1 cup butter (cut into pieces)

Sauce (recipe below)

Directions

Cube bread.  Set aside in a large mixing bowl.  Combine all ingredients except 1 cup butter and the Sauce.  Mix well, and pour over bread.  Soak bread in milk mixture for 15 minutes.  Pur into a 13×9-inch buttered pan.   Top bread mixture with cut up butter.  Bake at 325 degrees f for 60 – 90 minutes, or until pudding mixture has risen 1 inch.  Serve warm Sauce over bread pudding.

Sauce

1/2 cup sugar

1/2 cup water

1/2 cup butter

2 ounces Jack Daniels (Black)

Mix sugar and water until dissolved.  Add butter and simmer until melted.  Cook over high heat for 2 minutes.  Add Jack Daniels and lower heat to medium.  Simmer for 3-5 minutes.

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Caramel Popcorn Balls

My mom made these for us so many times when we were kids!  And for whatever reason, about 10 years ago I got a craving.  I was lucky enough to find this wonderful recipe.  It creates ooey, gooey popcorn balls that when I make them, I can’t stop at just 1.  Or 2.  

Also, the recipe calls for 3 bags of popped popcorn, but that all depends on how gooey you want them.  If you want them gooeyer, use less popcorn, less gooey; more popcorn.  The 3 bags is a good starting point though…and for me it yields the perfect combination.

Makes approx 15 balls

Ingredients

3 bags of popped popcorn, unpopped kernels removed (I usually use plain)

1/4 cup butter

1 cup packed light brown sugar

1/2 cup light corn syrup

2/3 cup sweetened condensed milk

1/2 teaspoon vanilla extract

Directions

Place the prepared popcorn in a large bowl or even a dutch oven and set aside.

In a medium saucepan with a candy thermometer inserted, combine butter, sugar, and corn syrup. Stir well and bring to boiling over medium heat. Stir in condensed milk; simmer, stirring constantly, until thermometer reads 238 degrees F (114 degrees C).  Remove from the heat and once the bubbling has stopped, stir in the vanilla.

Pour caramel over popped corn and stir to coat evenly.  When cool enough for you to handle, (different tolerance for different people) butter hands lightly; shape popcorn into balls about 3 1/2 inches in diameter.

Either wrap each ball in plastic wrap and secure with a tie, or place in individual baggies.

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