Ris a la Mande (Rice Pudding)

 1 vanilla pod (I usually just use vanilla...these are PRICEY)
4 Cups whole milk
1/2 Cup Rice
Salt
Blanched Almonds (almonds with skin removed), you really only need 1
1 Cup Heavy Cream
1/3 Cup Sugar

Split the vanilla pod and removed the beans.  In a covered pot, boil the vanilla beans, milk, rice and a little salt over low heat for about 45 minutes.  Stir the pudding now and then.  Remove the vanilla beans and cool the pudding.  Stir the almond into the cold pudding.  Whip the cream and carefully fold it into the pudding.  Taste to see if it needs to be any sweeter.  

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Normally we serve this with a cherry topping you can get.  You make it almost like thicker fruit Jello.  However, last year, I made it with another old recipe I had Rote Grutze.  It's a german fruit pudding. It's normally served with a cream sauce on top...but I found that everyone really loved putting it on their Ris a la Mande...so it might be the new tradition.  :D

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This is another Christmas Eve tradition for us.  The person who finds the almond wins a prize (usually some fancy chocolate).

Again, I don't have Tina's (my mother in laws) actual recipe in hand.  If I did, it would probably be written in Danish.  I found this one in a cookbook called Secret Recipes! Worldwide Ward Cookbook by Deanna Buxton (page 221).  I made it in 2023 and everyone loved it.  No complaints...so it's a keeper.

Low-Carb Chocolate Smoothie

1 Cup Coconut Milk (or almond milk)
1/2 Cup crushed ice
1/2 Avocado
2 Tablespoons cocoa powder
3 Tablespoons equivalent sweetener
1 Tablespoon golden flax seed (or flax seed meal)

1. Combine all of the ingredients in a blender (I use my bullet)

2.  Blend until smooth

3.  Add additional sweetener if needed.

Nutrition Information:
Calories 379
Protein 5.3g
Fat 37.5g
Carbs 14.5g
Fiber 8.5 g
Net Carbs (Carbs-Fiber) 6g

Source:
This comes from a cookbook that I purchased as an ebook.  I'm constantly trying to find where I set my printout, so I'm publishing here so I don't lose it...but also because it is great and you should try it.  If you like this recipe, you should order the book.  There are lots of great ideas on there!

The book:
Awaken - 30+ Egg Free & Grain Free Breakfasts, by Karen Sorenson.

Apple Brickle Dip

1 package cream cheese, softened
1/2 cup brown sugar
1/4 cup white sugar
vanilla, as desired
1/4 cup toffee pieces, or amount desired

Combine all ingredients. Mix until well combined. Best if made the day before.

This recipe comes from my sister Kim and is a BIT HITwhenever I make it.

Rote Grütze

2 (12 oz) pkgs unsweetened mixed berries
1 can cherry pie filling
3 cups apple juice
3 Tbs corn starch

Topping:
1 carton whipping cream
Vanilla (to taste-small amount)
Powdered sugar (to desired consistency)

Put fruit in a strainer and drain out water. In large pot bring pie filling, fruit and juice to a boil for 5 minutes. Dissolve cornstarch in water so it does not clump. Stir cornstarch into fruit mixture and stir constantly until thick. Remove from heat and put it in containers to chill. For best results chill completely overnight. Note: Cranberry juice can be used but will make the recipe much more tart.

Source: Dorothy M (my first Mother-in-law)

***NOTE: The title of this recipe is in German. Loosely translated it means 'Red Grits'. It's almost like a fruit pudding. I used to request this recipe for my birthday dinner each year. Finally my first Mother-in-law decided to walk me through how to make it. I've changed it up just a little, but it is still pretty much the same recipe she used to make for me. Tommy loves this one. :)

Pumpkin Pie Squares

Crust:
1 cup Flour, sifted
1/2 cup Rolled oats
1/2 cup Brown sugar
1/2 cup Butter or Margarine

Filling:
1 can (13.5 oz) evaporated milk
2 cups (1 lb can) pumpkin
2 Eggs
3/4 cup Sugar
1/2 tsp Salt
1/2 tsp Ginger
1 Tbs Cinnamon
1/2 tsp Cloves

Topping:
1/2 cup Walnuts or pecans
1/2 cup Brown sugar
2 Tbs Butter

Crust:

Mix crust ingredients until crumbly. Press evenly into a 9x13-inch pan. Bake at 350 for 15 minutes

Filling:

Combine ingredients in a large bowl. Beat well. Pour over crust and return to the oven. Bake at 350 for 20 minutes.

Topping:

Combine walnuts or pecans with brown sugar and butter. Sprinkle over pumpkin filling and return to the oven for 20 minutes longer or until the filling sets. Cool in the pan.

Cooking Tips: 1/2 this recipe will fit into a 9x9-inch pan.

Source: I think I got this from Amy T (my Twin Sister)...she'll have to correct me if I'm wrong. Then I'll update this post. I know if Amy said they are good then they are good. I'm sure I've had them at her house. :)

Apple Strudel

10 green apples per batch

3 cups sifted flour
1 egg at room temperature
2 Tbs unsalted butter
3/4 cup water

Vanilla cookies, finely crushed or Plain bread crumbs
Sugar
Cinnamon
Butter

Optional Ingredients:
Raisins
Ground Almonds

Whipped Cream Mixture:
Whipping Cream
Vanilla (to taste)
Powdered sugar (to desired consistency)

1 (I don't have an exact recipe for the dough-Filo dough works well too.) Sift some of flower and the egg into a bowl. Alternate beating in butter, water, and flour until a base dough is made. Put butter on hands, turn dough out of bowl, and work more flour into dough while keeping hands buttery. Throw hard onto counter for 10 minutes to make elastic. Shape into a ball and cover for 20 minutes.

2 Crush vanilla cookies, combine with some sugar and cinnamon. Put in pan on low heat with about 2 tablespoons butter, until granola-like consistency. Peal and slice apples. Roll out ½ the dough very thin. Use hands to thin more and place on a towel. Brush lightly (all the way to edges) with butter and then add cookie crumb mixture (avoiding edges). Put a layer of apples on top of this and follow with some plain sugar and cinnamon. Now add any optional ingredients desired. Roll up using towel, tucking in edges. Roll onto a pan making sure the seam side is down.

3 Now it may be frozen or cooked. To freeze cover and freeze for up to 1 month. If frozen allow 10 minutes for thawing before you bake it. Bake at 350°F for about 1 hour or until golden. Baste during baking every 15 minutes with butter. Cool 5 minutes after baking and sprinkle with powdered sugar. You can serve it with ice cream or a whipped cream mixture.

Yield: 2 struedels

***COMMENT: I dont have a whole lot of amounts on this...so it's not a really easy one to do...but just take everything that is listed above...put more of the things you like and less or none of the things you don't...and you can't go wrong. This recipe is AWESOME! Definitely use the phillo-dough though if you haven't actually seen the other dough made before.

Source: Dorothy M (my first Mother-in-law)

Apple 'Dew'plings

1 Apple
1 can Crescent rolls
1 cup Sugar
1 1/2 tsp Cinnamon
6 tbs Butter
3/4 cup Mountain Dew

Peel and slice apples into 8 pieces. Wrap apple pieces in crescent rolls and place in a pan. Mix cinnamon and sugar in a bowl. Melt butter and pour into cinnamon and sugar mixture then pour over crescent rolls. Pour Mountain Dew over crescent rolls. Bake at 350 for 30 minutes.

***COMMENT: Angie got this recipe from someone else at work (I think) she liked it so much that she actually called to tell me how good it was. She made the recipe when we were all at her house and I fell in love with it. It seems strange to use Mountain Dew in ANYTHING at all...but it just helps the apples get all syrupy. Very yummy...would be good served with ice-cream.

***NOTE: You should eat this before you have to make a long drive home...it will keep you awake! Just kidding...maybe...does the oven kill off the caffine? What am I saying! There is only like 3/4 cup in the whole recipe. If you really want to stay awake, drink the other 1/2 of the Mountain Dew on your way home. :)

Source: Angie W (my Sister-in-law)