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WAIT!!! I'm so sorry! I meant TWO cups of cooked rice!!

Bread Pudding
•2 cups milk
•3 eggs, beaten
•1/3 cup sugar
•1/2 teaspoon salt
•1/2 teaspoon vanilla extract
•4 slices white bread, without crust
•1 teaspoon cinnamon
•dash nutmeg
•1/2 cup raisins, optional

Heat milk over low heat until hot, but not boiling. In a bowl, combine eggs, sugar, and salt; stir well. Gradually stir about 1/4 of the hot milk to the egg mixture and stir in. Add remaining milk, stirring constantly. Stir in vanilla.
Place bread slices in a buttered baking dish, (sprinkle raisins over bread, if used), about 2-quart size. Pour the milk mixture over bread. Combine cinnamon and nutmeg; sprinkle over pudding mixture. Bake, uncovered, at 300° for about 50 minutes, or until a knife inserted near the center comes out clean. Serve warm with vanilla sauce or other dessert sauce, if desired.

Raspberry Peach Cobbler---Easy to Make
2 cups fresh raspberries
1 lb fresh sliced peach
2 tablespoons tapioca
1 tablespoon pumpkin pie spice
1/2 tablespoon nutmeg
2 tablespoons vanilla extract
1 tablespoon almond extract
1 cup rice milk
1 cup flour
1 cup sugar
2 tablespoons brown sugar
1 cup quick-cooking oat
1/2 cup butter
3 tablespoons honey
Directions
1 Mix together flour, milk, sugar and extracts
2 Pour at the bottom of a casserole dish.
3 Mix together peaches, Raspberries, tapioca and spices put over top of crust.
4 Mix together melted butter, brown sugar, honey and oats and put on top of fruit.
5 bake at 400 degrees for 40 minutes
Serve with whipped cream

MINI PLUM PUDDINGS
Servings: 6 to 12
1 cup (250 mL) seeded raisins (lexia)
1 cup (250 mL) currants
1 cup (250 mL) raisins (Thompson) or chopped prunes
1 cup (250 mL) chopped candied mixed peel
1 cup (250 mL) brandy or dark rum (or 1/3 cup/75 mL orange juice)
1 cup (250 mL) whole blanched almonds, coarsely chopped
3/4 cup (175 mL) butter, softened
3/4 cup (175 mL) packed brown sugar
3 eggs
1 cup (250 mL) fresh bread crumbs
1 cup (250 mL) all-purpose flour
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) each ground cinnamon, nutmeg and salt
1/4 tsp (1 mL) each ground cloves and ginger
Toffee Sauce:
2/3 cup (150 mL) packed brown sugar
2/3 cup (150 mL) whipping cream
1/4 cup (50 mL) butter
Preparation:
1- Toffee Sauce: In saucepan, bring sugar, cream and butter to boil; reduce heat and simmer for 3 minutes. Stir until smooth. (Make-ahead: Let cool; refrigerate in airtight container for up to 24 hours. Gently reheat to use.)

2- In large bowl, combine seeded raisins, currants, raisins, mixed peel and brandy. Cover and let stand for 24 hours, stirring occasionally. Stir in almonds.

3- Grease six 1-cup (250 mL) Bundt pans or ramekins; line bottom of each with circle of parchment paper. Set aside.

In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time, beating well after each. In separate bowl, whisk together bread crumbs, flour, baking soda, cinnamon, nutmeg, salt, cloves and ginger; stir into butter mixture alternately with fruit mixture, making 3 additions of flour mixture and 2 of fruit.

Pack into prepared pans, smoothing tops. Place circle of waxed paper directly on surface. Cover with double-thickness foil; press down side. Tightly tie string around outside just under top edge.

4- Place pans on rack in large Dutch oven; pour in enough boiling water to come halfway up sides of pans. Cover and bring to boil; reduce heat and simmer, adding boiling water as necessary to maintain level, until skewer inserted in centre comes out clean, about 1-1/2 hours.

5- Remove pans from water; let cool on rack for 10 minutes. Run knife around edges to loosen; turn out onto dessert plates. Serve with Toffee Sauce.

Additional Information
Tip: You can wrap and refrigerate the puddings for up to 1 week or overwrap in foil and freeze for up to 1 month; thaw in refrigerator. To reheat, return to moulds, wrap and heat in water bath as directed.

Mother's Rice Pudding Recipe
1/2 cup (125 mL) uncooked short-grain rice
1 cup (250 mL) boiling water
1/3 cup (75 mL) granulated sugar
1 tsp (5 mL) cornstarch
5 cups (1.25 L) milk
1/3 cup (75 mL) raisins, optional
2 egg yolks, optional
1 tsp (5 mL) vanilla
1 tbsp (15 mL) ground cinnamon

Preparation
1. Place rice and boiling water in a large saucepan. Bring to a boil. Reduce heat and cook gently, covered, for 8 to 10 minutes, or until rice has absorbed water.

2. Meanwhile, in a small bowl, combine sugar and cornstarch. Whisk in 1 cup (250 mL) milk. Add mixture to rice along with remaining milk. Add raisins if using.

3. Bring pudding to a boil. Partially cover and cook gently for 45 to 60 minutes, stirring occasionally, until very creamy and thick. (If the heat is too low the pudding will take forever to thicken, but if it is too high it will boil over. It is best to stay on the low side, but I promise it will thicken eventually.)

4. Stir in egg yolks if using. Cook gently for 1 minute. Stir in vanilla. Transfer to a serving bowl or individual bowls and dust with cinnamon.

I've devised a short cut for bread pudding. In the grocery store bakery department, I buy the cheap, day-old flats of cinnamon rolls and chop them in cubes. For every two cups of cubes, use one cup of milk and one egg. Add a little more sugar and cinnamon if you wish, pour in a greased baking dish, and sprinkle with Nutmeg and or raisins. Bake in a water bath about 40 minutes at 350 degrees

Tempting Chocolate Brownies
3 oz (90 g) bittersweet chocolate
3 oz (90 g) unsweetened chocolate
1/3 cup (75 mL) canola oil
1 cup (250 mL) granulated sugar
1 tsp (5 mL) vanilla
2 eggs (preferably omega-3 eggs)
1/2 cup (125 mL) whole wheat flour
1/4 cup (50 mL) all-purpose flour
1/2 tsp (2 mL) baking powder
Preparation

Line 8-inch (2 L) square pan with parchment paper; set aside.

In saucepan or microwaveable bowl, combine bittersweet and unsweetened chocolates and oil; heat over low heat, stirring occasionally, just until chocolate melts. Stir in sugar and vanilla; let cool for 5 minutes.

Using large spoon, beat in eggs, one at a time. Stir in whole wheat and all-purpose flours, and baking powder. Pour into prepared pan and spread evenly. Bake in 350°F (180°C) oven until just set in centre, about 20 minutes.

Run knife all around edge; let cool on rack for 5 minutes. Remove from pan; transfer to rack and let cool completely. Cut into 16 pieces. Store in airtight container.

Makes 16 squares.

Raisin Pie

1 recipe pastry for a 9 inch double crust pie
2 cups raisins
1/2 cup water
7 tablespoons white sugar
1 tablespoon all-purpose flour
1/2 cup milk
1 tablespoon butter
1 pinch salt
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Divide pastry dough in half and roll out. Fit one pastry circle into a 9 inch pie pan. Cut the other pastry circle into 1 inch strips for lattice top.
2.Combine raisins and water in a large saucepan. Simmer over low heat until raisins are plump and tender, about 10 minutes.
3.In a separate saucepan, mix together sugar and flour. Whisk in milk, butter or margarine, and salt. Cook over medium heat until thick, stirring constantly. Stir raisins into milk mixture. Pour filling into pastry-lined pie pan. Cover filling with pastry strips in a lattice design. Crimp edges.
4.Bake in preheated oven for 40 minutes, until crust is golden brown
5. Enjoy !