Rice Pudding

This is just slightly sweet if you use the 1/2 cup of sugar called for the recipe, which is the way we like it.  If you like it sweeter, use 2/3 of a cup.  Our grandson said it tasted like candy that way!

You don’t want to overcook it, or it won’t be as creamy when it is chilled.  I find that 30 minutes of simmering is just right.  If serving it warm, you might want to let it sit for a few minutes to thicken up first.

Rice Pudding
Print Recipe
Servings Prep Time
6 servings 5 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
30 minutes
Rice Pudding
Print Recipe
Servings Prep Time
6 servings 5 minutes
Cook Time
30 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Combine all ingredients in a large saucepan , except butter. You will want at least a 4 qt. saucepan.
  2. Bring to a boil and simmer, covered, for 30 minutes, or until the rice is soft and creamy. Stir occasionally to make sure that the mixture doesn't stick to the pan.
  3. When the rice is tender, add the butter and stir to melt. Remove from heat.
  4. You can serve this warm or chill it first. I like it just like this. My husband puts cinnamon and sugar on his.
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Cinnamon Sour Cream Biscuits

These actually have more the consistency of muffins, but they are wonderful, regardless!  I make them for me and our grandsons with raisins, but substitute chocolate chips for the raisins for my husband.

Cinnamon Sour Cream Biscuits
Print Recipe
Servings Prep Time
6 servings 5 minutes
Cook Time
12 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
12 minutes
Cinnamon Sour Cream Biscuits
Print Recipe
Servings Prep Time
6 servings 5 minutes
Cook Time
12 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
12 minutes
Ingredients
Glaze
Servings: servings
Instructions
  1. If you are using a baking stone, place that in the oven. Preheat oven to 450 degrees.
  2. In large mixing bowl, combine flour, sugar, baking powder, cinnamon, salt, and baking soda. Cut in butter. You can make up a large batch and store it at this point, in the freezer or refrigerator.
  3. Add sour cream, milk and raisins or chocolate chips, stirring just until combined.
  4. If you are not using a baking stone, line the cookie sheet with parchment paper. Scoop out onto baking sheet (I use a 2 oz. scoop). Bake for 12 minutes. Cool slightly, then drizzle with glaze.
  5. This will make 11-12 mini muffins. Just use a 1 oz. scoop and bake in the mini muffin maker for 5 minutes.
Recipe Notes

The biscuit ingredients before adding the milk, sour cream, and raisins or chocolate chips measures 1 3/4 cups and weighs about 236 grams, so if you want to, you can mix up a big batch of the flour mixture, store in the refrigerator or freezer, then measure out just what you need and continue with the recipe.

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Country Fried Steak with White Gravy

Well seasoned and crispy breading on a tenderized round steak (or cubed steak) served with a seasoned white gravy.

Country Fried Steak with White Gravy
Print Recipe
Servings Prep Time
8 servings 30 minutes
Cook Time
30 minutes
Servings Prep Time
8 servings 30 minutes
Cook Time
30 minutes
Country Fried Steak with White Gravy
Print Recipe
Servings Prep Time
8 servings 30 minutes
Cook Time
30 minutes
Servings Prep Time
8 servings 30 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 250 degrees. Cut the steak into 8 equal portions and trim fat from the meat. Pound with a good meat tenderizer. I highly recommend OXO Softworks Meat Tenderizer. Mine came from Amazon. (Pounding is not necessary if you are using cubed steak.)
  2. Crack the eggs into in a shallow bowl. Beat well.
  3. Combine the flour, garlic powder, onion powder, paprika, cayenne pepper, 2 tsp. sea salt and 1/2 tsp. black pepper in a pie dish.
  4. Place large skillet on medium-high heat. Add oil to cover bottom of pan. Meanwhile, dredge the meat pieces in the flour mixture. Transfer to the beaten eggs. Then back to the flour mixture. Cook in skillet with oil until nicely browned on both sides. Remove the cooked meat to cookie sheet and place in warm oven, as you continue cooking the rest of the meat. This will keep it warm while you finish cooking the meat and make the gravy. Continue cooking the meat until all pieces have been browned. Reserve flour mixture.
  5. Leave drippings in skillet and add 4 T. butter to skillet. Melt over medium-high heat. Stir in 4 T. flour mixture left from dredging meat (or use fresh flour). Combine well with butter and cook until it begins to thicken. Slowly whisk in milk and continue to cook, whisking frequently, until thickened. Stir in the heavy cream, thyme, and season with more salt and pepper.
Recipe Notes

Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt flour with no problem.  Obviously, you should not eat spelt if it is a problem for you.

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