OLD FASHIONED RICE PUDDING
By Cheryl St. John
1/2 cup rice
1 quart milk
4 eggs, separated
1/2 cup sugar
1/2 teaspoon salt
2 tablespoons margarine
1 teaspoon vanilla
3 tablespoons sugar
Combine rice, milk and salt. Cook in a double-boiler until rice is tender.
Beat egg yolks until light and lemon colored. Add these, 1/2 c sugar, margarine and vanilla to the rice. Stir vigorously as you add the egg mixture. Cook slowly until pudding becomes the consistency of custard.
Pour into casserole and top with meringue made of the 4 egg whites beaten stiffly and 3 tablespoons of sugar.
Brown in oven 10 to 12 minutes.
ORGANIC RAW CHOCOLATE CREAM COOKIES SUPREME
By Karen Kay
1) Fill a quart jar with almonds half full. Fill another quart jar with pecans half full. Fill jar with water and salt and let soak overnight. (The purpose of this is to deactivate the anti-nutrients — phytates — in the nuts. Phytates impair digestion and prevent the body from assimilating important nutrients like calcium, magnesium, etc.)
2) Pour off water and salt and dehydrate the nuts in the lowest setting on your oven — or dehydrate them in a dehydrator if you have one.
5 tblsp. soaked and dried raw organic almonds
5 tblsp. soaked and dried raw organic pecans
2 tblsp. raw organic cacao
2 tblsp. raw organic coconut flour
4 tblsp. raw organic butter or if raw butter not available, regular butter
1/4 teasp. pure organic stevia
1-2 tblsp. vegetable glycerin — or substitute 1-2 tblsp. maple syrup
1 cup raw organic cream or if raw cream not available, one can substitute regular cream — hopefully non-homogenized
1 teasp. vanilla
Put almonds and pecans in a food processor and grind until nuts are the consistency of a coarse flour. Add raw cacao, coconut flour, butter, stevia and vegetable glycerin (or maple syrup) and blend until a dough forms.
Drop by spoonfuls onto the dehydrator or cookie sheet and press to form a flat cookies. Dehydrate for 3-4 hours or put in oven at lowest possible heat and heat for 2-3 hours. Whip raw cream with a couple of pinches of stevia and organic vanilla.
Place a spoonful of cream onto the cookie and place another cookie on top — making a cookie sandwich. Makes about 16 cookies.
By Phyliss Miranda
Grannie was a cake baker for one of the first cafeterias in downtown Amarillo, Texas, during the 50’s and this is her original recipe she made every Thursday for the lunch crowd.
2 c. Sugar
1 c. Shortening
4 Eggs, separated
2 ½ c. Flour
½ tsp. Salt
1 tsp. Soda
1 c. Buttermilk
4 squares Semi-Sweet Chocolate
Dissolve chocolate in ½ cup hot water. Set aside. Cream sugar and 4 egg yokes (beaten). Add 2 ½ cups flour and ½ t salt, alternating with buttermilk in which soda has been dissolved. Add melted chocolate. Beat 4 egg whites till stiff, but not dry, and fold mixture into egg whites.
Bake 350 degrees for approximately ½ hour. Makes 3 round pans.
German Chocolate Cake Icing
1 c. Sugar
1 c. Canned milk
½ c. Chopped pecans
1 c. Coconut
½ stick Butter
3 Egg yolks
Pinch of salt
Vanilla to taste
Combine ingredients. Cook over very low heat until mixture spreads smoothly. Ice cake.