2/3 c. Minute Rice
2 3/4 c. milk
1/3 c. sugar
1 tbsp. butter
1/2 tsp. salt
1/2 tsp. vanilla
1/4 tsp. nutmeg
1/2 c. raisins
Combine Minute Rice, milk and raisins, sugar, butter, salt, vanilla and nutmeg in a buttered 1 quart baking dish. Bake in 350 degree oven for 1 hour, stirring after 15 minutes and again when pudding is done. Sprinkle with cinnamon. Serve warm or chilled. Pudding thickens as it stands.
1 (3 oz) box instant vanilla pudding mix
1 cup milk (2% or higher)
1/3 cup frozen orange juice concentrate
1 (8 oz) container frozen whipped topping (COOL WHIP), thawed
1 (20 oz) can pineapple tidbits, drained very well
1 (11 oz) can mandarin oranges, drained very well
2 ripe bananas, sliced
In a large bowl, using an electric mixer, combine pudding mix, milk and orange juice concentrate. Beat on medium speed for about 2 minutes. Stir in the whipped topping. Gently mix in the fruit.
Cover with plastic wrap and chill in the fridge for 2-3 hours until ready to serve.
1 cup all purpose flour
1/4 cup sugar
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/3 cup milk
1 cup chopped apple
2 cups powdered sugar
1 1/2 tablespoons milk
Combine flour, sugar, salt, baking powder, cinnamon.
Stir in milk and egg until just combined. Fold in apple.
Pour oil into skillet so that it is approximately 1 1/2 deep. Heat oil on high.
Oil is ready when a little dough thrown in floats to top.
Carefully add dough to oil in heaping teaspoons.
Cook until brown, about 2 minutes, then flip. Cook another 1-2 minutes, until both sides are browned.
Transfer briefly to paper towels to absorb excess oil, then transfer to cooling rack.
Make glaze by stirring milk and powdered sugar together in a small bowl.
Drizzle over apple fritters.
Wait approximately 3 minutes for glaze to harden, then flip fritters and drizzle glaze over the other side.
Best served warm.