Desserts - WSFA.com Montgomery Alabama news.

Desserts

Chocolate Rice Pudding
4 Servings, about 2/3 cup each, plus 4 servings for another meal
Whole milk - 1 quart
White rice, uncooked - 2/3 cup
Sugar - 1/2 cup
Semi-sweet chocolate chips - 1/4 cup
Eggs - 2
Evaporated whole milk - 1/2 cup
Sugar - 1/2 cup
Flour - 1 1/2 tablespoons
Vanilla - 1 teaspoon

1. Place milk, rice, and sugar in large saucepan. Simmer over medium heat; stir continuously.
2. Reduce heat to low; simmer uncovered until rice is tender, about 25 minutes. Check to make sure rice doesn’t scorch. Add chocolate and stir until melted.
3. Beat eggs, evaporated milk, sugar, flour, and vanilla in medium bowl until smooth. Gradually beat egg mixture into rice mixture.
4. Stir continuously; cook over medium heat until thickened, about 5 to 7 minutes. Do not allow pudding to boil.
5. Pour pudding into medium bowl. Cover and chill.

Preparation time: 15 minutes
Cooking time: 30 to 35 minutes

Per serving:
Calories 325
Total fat 9 grams
Saturated fat 5 grams
Cholesterol 74 milligrams
Sodium 94 milligrams

Oatmeal Cookies
4 Servings, 2 cookies each, plus 4 servings for another meal or snack

Sugar - 3/4 cup
Margarine - 2 tablespoons
Egg - 1
Canned applesauce - 1/ 4 cup
1% lowfat milk - 2 tablespoons
Flour - 1 cup
Baking soda - 1/4 teaspoon
Ground cinnamon - 1/2 teaspoon
Quick rolled oats - 1 cup + 2 tablespoons

1. Preheat oven to 350 degrees F. and lightly grease cookie sheets.
2. In a large bowl, use an electric mixer on medium speed to mix sugar and margarine. Mix until well blended, about 3 minutes.
3. Slowly add egg; mix on medium speed 1 minute. Gradually add applesauce and milk; mix on medium speed, 1 minute. Scrape sides of bowl.
4. In another bowl, combine flour, baking soda, and cinnamon. Slowly add to applesauce mixture; mix on low speed until blended, about 2 minutes. Add oats and blend 30 seconds on low speed. Scrape sides of bowl.
5. Drop by teaspoonfuls onto cookie sheet, about 2 inches apart.
6. Bake until lightly browned, about 13 to 15 minutes. Remove from baking sheet while still warm. Cool on wire rack.

Preparation time: 20 minutes
Cooking time: 13 to 15 minutes each batch

Per serving:
Calories 215
Total fat 4 grams
Saturated fat 1 gram
Cholesterol 27 milligrams
Sodium 84 milligrams

Peach-Apple Crisp
4 Servings, about 1/2 cup each, plus 4 servings for another meal

Canned sliced peaches, light-syrup pack, drained - 20 ounces
Apples, tart, peeled, sliced - 2 medium
Vanilla - 1/2 teaspoon
Ground cinnamon - 1/4 teaspoon
Flour - 3/4 cup + 3 tablespoons
Brown sugar, packed - 1/4 cup
Margarine, chilled - 3 tablespoons

1. Preheat oven to 350 degrees F. Lightly grease 9- by 9- by 2-inch casserole dish.
2. Combine peaches, apples, vanilla, and cinnamon in a bowl. Toss well and spread evenly in greased casserole dish.
3. Combine flour and sugar in small bowl. Cut in margarine with two knives until the mixture resembles coarse meal.
4. Sprinkle flour mixture evenly over fruit.
5. Bake until lightly browned and bubbly, about 20 minutes.

Preparation time: 20 minutes
Cooking time: 20 minutes

Per serving:
Calories 175
Total fat 5 grams
Saturated fat 1 gram
Cholesterol 0
Sodium 57 milligrams

Peach Cake
8 Servings, about 2- by 2-inch piece each

Canned peaches, light syrup pack, drained and chopped - 2 1/4 cups (29-ounce can)
Sugar - 1/2 cup
Flour - 1 cup
Egg - 1
Baking soda - 1 teaspoon
Vegetable oil - 2 tablespoons
Vanilla - 1 teaspoon
Brown sugar, firmly packed - 2 tablespoons
Whole milk - 2 teaspoons

1. Preheat oven to 350 degrees F. Lightly grease 8- by 8-inch pan.
2. Spread peaches in baking pan. Mix remaining ingredients, except brown sugar and milk, together in mixing bowl; spread over top of peaches.
3. Bake until toothpick inserted into cake comes out clean, about 30 to 35 minutes.
4. For topping, combine brown sugar and milk in small bowl. Drizzle mixture on top of cake; return cake to oven, and bake 2 to 3 minutes.
5. Cut into 8 pieces

Preparation time: 20 minutes
Cooking time: 30 to 35 minutes

Per serving: Calories 205
Total fat 4 grams
Saturated fat 1 gram
Cholesterol 27 milligrams
Sodium 171 milligrams

Rice Pudding
4 Servings, about 1/4 cups each, plus 4 servings for another meal or snack

Whole milk - 1 cup
Water - 1 cup
Rice, uncooked - 1 cup
Eggs - 2
Evaporated milk - 1 cup
Vanilla - 1 teaspoon
Sugar - 1 /4 cup
Ground cinnamon - 1/8 teaspoon

1. In sauce pan, heat milk and water.
2. Add rice, bring to boil, lower heat to simmer; stir mixture every 10 minutes. Cook uncovered until rice is tender, about 30 minutes.
3. In large bowl, mix eggs, 3/4 cup evaporated milk, vanilla, and sugar. Set aside.
4. Add remaining 1/4 cup evaporated milk to rice mixture.
5. Spoon 1 cup of rice mixture into egg mixture and stir. Pour egg-rice mixture into remaining rice.
6. Heat pudding until it boils, stirring continuously. Remove from heat, and sprinkle with cinnamon.

Preparation time: 15 minutes
Cooking time: 40 minutes

Per serving:
Calories 190
Total fat 5 grams
Saturated fat 3 grams
Cholesterol 67 milligrams
Sodium 66 milligrams

Sugar Cookies
4 Servings, 3 cookies each, plus 4 servings for another meal or snack

Margarine - 1/3 cup
Powdered sugar - 2/3 cup
Eggs - 2
Vanilla -1/2 teaspoon
Flour - 1 cup
Baking powder - 1/2 teaspoon
Baking soda - 1/8 teaspoon

1. Preheat oven to 375 degrees F.
2. Mix margarine and powdered sugar together thoroughly.
3. Add eggs and vanilla. Beat until blended. Add dry ingredients and blend well.
4. Shape dough into 24 one-inch balls and place on ungreased cookie sheets. Crisscross balls by using fork prongs.
5. Bake until lightly brown, about 10 minutes.

Preparation time: 15 minutes
Cooking time: About 10 minutes each batch

Per serving:
Calories 190
Total fat 10 grams
Saturated fat 2 grams
Cholesterol 53 milligrams
Sodium 167 milligrams

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