Fix-It and Forget-It Christmas Cookbook (125 page)

Read Fix-It and Forget-It Christmas Cookbook Online

Authors: Phyllis Pellman Good

Tags: #Cooking, #Methods, #Special Appliances, #Holiday

2. You can use a jar ring for a rack under the can or baking insert.

Slow-Cooker Rice Pudding

Dede Peterson

Rapid City, SD

Makes 5 servings

Prep. Time: 10 minutes

Cooking Time: 3-4 hours

Cooling Time: 2-5 hours

Ideal slow cooker size: 2-qt.

1 pkg. vanilla cook-and-serve pudding mix

1 cup cooked white rice

1 cup raisins

1 tsp. cinnamon

2 tsp. vanilla

3 cups half-and-half,
or
milk

1. Combine ingredients in slow cooker.

2. Cover. Cook on Low 3-4 hours.

3. Serve warm, at room temperature, or chilled.

Rice Pudding

Vera Schmucker

Goshen, IN

Makes 4-6 servings

Prep. Time: 10 minutes

Cooking Time: 2-6 hours

Chilling Time: 2-5 hours

Ideal slow cooker size: 1½- to 2-qt.

2½ cups cooked rice

1½ cups evaporated,
or
scalded, milk

⅔ cup sugar

1 Tbsp. butter, melted

½-1 tsp. ground nutmeg

1. Combine all ingredients in lightly greased slow cooker.

2. Cover. Cook on High 2 hours, or on Low 4-6 hours.

3. Stir after first hour.

4. Cool to slightly warm or to room temperature before serving. Or chill until cold if you wish.

Serving suggestion: Serve topped with
whipped cream
and/or
maraschino cherries
, if you wish.

Chocolate Rice Pudding

Michele Ruvola

Selden, NY

Makes 4 servings

Prep. Time: 10 minutes

Cooking Time: 2½-3½ hours

Chilling Time: 2-5 hours

Ideal slow cooker size: 3-qt.

4 cups cooked white rice

¾ cup sugar

¼ cup baking cocoa powder

3 Tbsp. butter, melted

1 tsp. vanilla

2 12-oz. cans evaporated milk

1. Combine first 6 ingredients in greased slow cooker.

2. Cover. Cook on Low 2½-3½ hours, or until liquid is absorbed.

Serving suggestion: Serve warm or chilled. Top individual servings with a dollop of
whipped cream
,
sliced toasted almonds
, and/or a
maraschino cherry
if you wish.

Our neighborhood has a cookie exchange, and we try to surprise each other with interesting containers to take them home in. We bring as many dozen cookies (of the same kind of cookie) as there are people attending, and we go home with that many different ones.

Donna Conto, Saylorsburg, PA

Deluxe Tapioca Pudding

Michelle Showalter

Bridgewater, VA

Makes 16 servings

Prep. Time: 10 minutes

Cooking Time: 3½ hours

Chilling Time: 4-5 hours, or longer

Ideal slow cooker size: 4-qt.

2 qts. milk

¾ cup dry small pearl tapioca

1½ cups sugar

4 eggs, beaten

2 tsp. vanilla

3-4 cups whipped cream,
or
frozen whipped topping, thawed

chocolate candy bar

1. Combine milk, tapioca, and sugar in slow cooker.

2. Cook on High 3 hours.

3. In a medium-sized mixing bowl, add a little hot milk mixture to beaten eggs. Stir.

4. Whisk eggs into milk mixture in slow cooker. Stir in vanilla.

5. Cover. Cook on High 20-30 minutes.

6. Cool to room temperature. Chill in refrigerator.

7. When fully chilled, beat with hand mixer to fluff Pudding.

8. Fold in whipped cream or whipped topping. Garnish with chopped candy bar.

Lemon Pudding

Jean M. Butzer

Batavia, NY

Makes 4 servings

Prep. Time: 10-15 minutes

Cooking Time: 1½-2 hours

Standing/Cooling Time: 30 minutes-3 hours

Ideal slow cooker size: 3-qt.

1 cup sugar

¼ cup flour

¼ tsp. salt

1 cup buttermilk

¼ cup lemon juice

3 eggs, separated

1. Spray slow cooker with cooking spray.

2. Combine sugar, flour, and salt in a good-sized mixing bowl.

3. Make a well in the center and add buttermilk and lemon juice. Stir until smooth. Stir in egg yolks.

4. In a separate bowl, beat egg whites until stiff and able to hold a peak. Fold into batter. Pour into slow cooker.

5. Cover. Cook on High 1½-2 hours, or until top is set and pudding is brown around the edges.

6. Turn off cooker. Let stand at least 30 minutes before serving. Serve warm or cold.

Note:

This recipe is similar to an old-fashioned lemon soufflé that has been a favorite of my family for years. I use a lot of buttermilk when baking for the holiday season. This recipe helps use up any extra I might have.