My grandmother's rice pudding:
2 liters of milk
1/2 cup white rice
2/4 cup white sugar
dash salt
tsp vanilla
2 whole eggs
She didn't write in any instructions but... well, everything goes in the pot together except for the eggs, and when you put the eggs in, you need to beat them, and then put a little of the hot rice mixture in the eggs so that the beaten eggs don't turn into scrambled eggs, and then put the eggs back in that way. Low heat, cook it until it's done, which takes a while. Don't let it boil, don't burn your mouth. Add cinnamon at the end if you like. Or maple syrup.
Banana bread a la Fannie Farmer
3 ripe bananas, well mashed (I use my hands for this)
2 eggs, beaten
2 cups flour (whole wheat works fine)
3/4 cup sugar (you can use less)
1 tsp salt
1 tsp baking soda
1/2 cup chopped nuts (walnuts are best, pecans also good)
Mix bananas with eggs, add dry ingredients, bake the whole thing at 180c (350F) in a greased pan until it's done; time depends enormously on the shape of the pan, anywhere from 25 to 50 minutes. This recipe has been used so many times the cookbook is cracked in half at that page, and is so old I have my modifications noted in metric. Wow.
2 comments:
Scan them in?
Hmmm, having lost my standard recipe for banana bread sometime over the last few years, I may give yours a try.
How many servings of rice pudding does your grandmother's recipe make? 2L sounds like a lot. And, uh, 2/4 c white sugar? Can I use 1/2 cup if I don't have 2/4, or was that 2/3? surely not 2 - 4?
I suddenly feel like making some Persian "rice pudding", aka sholeh zard. I've almost never made this myself (and the few times I did, it wasn't nearly as good as what my grandma used to make). It's flavored with saffron and I happen to have some now.
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