Tag Archive: nutmeg

Creamy Rice Pudding

4 servings of rice pudding with a little nutmeg sprinkled on top

4 servings of rice pudding with a little nutmeg sprinkled on top
Creamy Rice Pudding
Recipe Type: Dessert
Cuisine: American
Author: Victrocious
Prep time:
Cook time:
Total time:
Serves: 4
This is my mom’s recipe for Rice Pudding. It’s the best I’ve ever tasted and it gets rave reviews from everyone I serve it to. Sprinkle with nutmeg or cinnamon, if desired. For creamier pudding, use short or medium grain rice. Original recipe makes 4 servings
  • 3/4 cup uncooked white rice
  • 2 cups milk, divided
  • 1/3 cup white sugar
  • 1/4 teaspoon salt
  • 1 egg, beaten
  • 2/3 cup golden raisins
  • 1 tablespoon butter
  • 1/2 teaspoon vanilla extract
  1. Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
  2. In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.
Cook’s Note:[br]This recipe may also be made using Splenda® instead of sugar. Use 1/3 the amount. This is an easy way to enjoy this great creamy recipe but cut down on the sugar and calories.


Assembling the ingredients

Assembling the ingredients

Cooking the rice, sugar & milk together for 20 mins

Cooking the rice, sugar & milk together for 20 mins


Old Fashioned Egg Nog

photo courtesy of  Carol Bentley

photo courtesy of
Carol Bentley

Thanksgiving and Christmas are traditional times for an old fashioned egg nog.


6 large eggs

1 Cup heavy cream

1 Cup water

1 Teaspoon granular sugar or 1 Tablespoon honey

1 Tablespoon vanilla extract

1/8 Teaspoon nutmeg, preferably freshly grated

If you want to Spike the eggnog, add 1 cup cognac and 1/4 cup dark rum


  1. Crack eggs and place in a blender. Add cream and water; blend until smooth. Add sugar or honey to taste. Add vanilla and nutmeg; blend until foamy.

  2. Drink immediately.

For busy cooks that don’t have time to make the egg nog try this:

Mix 6 ounces prepared eggnog with 1 ounce bourbon and 1 ounce sherry. Serve in a tall glass over ice with grated nutmeg on top.

Homemade Apple Pie

apple pie

Coming into the house, shaking the snow off your shoulders and hat and then it envelopes you. That warm, wonderful smell of Homemade Apple Pie. That smell is almost as good as the first bite. With a flaky crust, apples and cinnamon your taste buds are in a culinary nirvana.

  • Prep Time 45 min
  • Total Time 2 hr 20 min
  • Servings 8



2 cups Gold Medal® all-purpose flour

1 teaspoon salt

2/3 cup plus 2 tablespoons shortening

4 to 6 tablespoons cold water


1/3 to 1/2 cup sugar

1/4 cup Gold Medal® all-purpose flour

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/8 teaspoon salt

8 cups thinly sliced peeled tart apples (8 medium)

2 tablespoons butter or margarine


  1. In medium bowl, mix 2 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
  2. Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  3. Heat oven to 425°F. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
  4. In large bowl, mix sugar, 1/4 cup flour, the cinnamon, nutmeg and 1/8 teaspoon salt. Stir in apples until well mixed. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over filling. Trim overhanging edge of pastry 1/2 inch from rim of plate.
  5. Roll other round of pastry into 10-inch round. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
  6. Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Serve warm if desired.

Some folks will serve a Homemade Apple Pie with a chunk of extra sharp cheddar cheese or top it with a scoop of vanilla ice cream.

Old Home Days Pumpkin Doughnuts



  • 1 cup sugar
  • 2 eggs
  • 1 Tbsp melted shortening
  • 1 cup pumpkin or squash
  • 3 cups flour (approx)
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp vanilla
  • 1 tsp nutmeg


Mix wet ingredients and combine to dry ingredients. Mix together with mixer. Flour needs to be adjusted as sometimes the pumpkin is dry or too moist. Cook in oil @ 375 degrees, flipping over once. Shake doughnuts in cinnamon and sugar immediately after removing from oil.