Coconut Rice

2 cans of coconut milk
1/2 cup brown sugar
1 cup of jasmine rice
a tab of butter
a pinch of salt

In a saucepan, bring the coconut milk, salt, brown sugar, and butter to a boil. Add rice. Turn down heat to low. Stir often. Cooks in about 10-20 minutes. Serve warm.

Nice addition to curry, jambalaya, or eat with nutmeg.
It does freeze well.

Pie Dough…recipe has been passed down through the years.

Pie Dough Recipe

 

3 Cups flour  plus 2 Tbsp

1 tsp salt

1 ½ cups shortening

1 egg

1 tsp apple cider vinegar

½ cup cold water

 

Combine flour and salt.  Cut in shortening until pieces are the size of small peas.  In another bowl, beat egg, then add vinegar and water.  Sprinkle over above mixture with fork until dough holds together.  Shape into 3 balls and divide each roll to 1/8” thick.  Line pie pans.  Fill the various fruit fillings and top with crusts.

 

Yield 3 – 2part crust pies or 6 piecrusts

Glorified Rice

Glorified Rice

as made by Grandma Bette Harris

 

1 8 3/4 oz can crushed pineapple

1 ripe banana, sliced

2/3 cup rice

1/2 tsp salt

2 tsp lemon juice

1 1/2 cups minature marshmellows

1 cup whipping cream

2 Tblsp maraschino cherries, halved

 

Drain pineapple, reserving syrup.  In a saucepan combine uncooked rice with 2/3 cup water plus the reserved pineapple juice and salt.  Stir to moisten rice.  Bring to a boil. Cover and simmer 5 minutes.  Let cool and add pineapple and lemon juice.  Stir in marshmellows and bananas.  Whip cream.  Fold in cream and cherries.  Chill and serve.

 

Another version

version I have learned to make from my mum

 

1 large can crushed pineapple, drained

1 cup cooked rice

1 1/2 cups minature marshmellows

1 small jar of maraschino cherries, halved and drained

1 regular sized container cool whip

1/2 bag of shredded coconut, optional

 

In a bowl mix all the ingredients together…chill…serve.

easy pumpkin muffins

1 can of pumpkin puree

1 box cake mix

pumpkin spices include nutmeg, cinnamon, allspice

dried cranberries

walnuts, chopped

 

Heat oven 375 degrees.  Prepare muffin tins.  In a large mixing bowl, mix desired amounts of spices with dried cranberries, chopped walnuts, and pumpkin puree.  Add in the cake mix and mix well.  Place mixture into muffin places (I used parchment paper instead of the cupcake cups).  Place in oven to bake for 20-30 minutes.  Let cool for about five minutes…enjoy

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