3-1/2 cups 2% milk
1/2 cup uncooked long grain rice
1/3 cup sugar
1/2 teaspoon salt
1/2 cup raisins
1 teaspoon vanilla extract
Ground cinnamon, optional
Preheat oven to 325°. Place first four ingredients in a large saucepan; bring to a boil over medium heat, stirring constantly. Transfer to a greased 1-1/2-qt. baking dish.
Bake, covered, 45 minutes, stirring every 15 minutes. Stir in raisins and vanilla; bake, covered, until rice is tender, about 15 minutes. If desired, sprinkle with cinnamon. Serve warm or refrigerate and serve cold. Yield: 6 servings.
Test Kitchen Tips
Want super creamy rice pudding? Add an egg yolk or two. To avoid scrambling your eggs, remove a small amount of the hot mixture and whisk it into the yolk, then add all of it back into the dish. Make sure a thermometer inserted in the pudding reads 160 degrees; that means the yolk has cooked long enough to be safely eaten.
For a decadent treat, substitute dried cherries for the raisins and add a swirl of chocolate syrup.
1 cup cold butter or margarine
2 cups all-purpose flour
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed, divided
3 cups cold milk
2 packages (3.4 ounces each) instant lemon pudding mix
1. In a bowl, cut butter into the flour until crumbly.
Press into an ungreased 13-in. x 9-in. baking pan.
Bake at 350° for 18-22 minutes or until set.
Cool on a wire rack.
2. In a mixing bowl, beat cream cheese and sugar until smooth.
Fold in 1 cup whipped topping. Spread over crust.
3. In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes.
Carefully spread over the cream cheese layer.
Top with the remaining whipped topping.
Refrigerate for at least 1 hour.
Yield: 12-16 servings.
15 oz. Galbani® Ricotta
2 sticks unsalted butter, at room temperature
2 cups sugar
2 tsp. vanilla extract
Pinch of salt
4 cups all-purpose flour
1 heaping tsp. baking soda
2 Tbsp. lemon peel, finely grated
1. Preheat oven to 350°F. Combine ricotta, butter, sugar, vanilla extract, eggs, and salt in a large bowl with a mixer on low speed.
2. Slowly add the flour and baking soda to the mixture. Once dry ingredients are incorporated, add the lemon peel.
3. Spoon teaspoon-sized dough balls onto greased cookie sheets.
4. Bake for 10 minutes, rotating the trays halfway through. Remove from oven and cool on a cookie rack. Yield: 44 cookies