My Recipe Collection

Basmati Rice Pudding with Oranges

Using condensed milk gives this pudding a creamy consistency.

Serves 6 to 8
Prep time: 40 minutes
Cook time: 20 to 25 minutes

3/4 cup basmati rice or any long-grain white rice
3 large navel oranges
1/2 vanilla bean, split in half lengthwise
4 cups fat-free evaporated milk
1/4 cup sweetened condensed milk
4 tablespoons sugar
2 tablespoons chopped pistachios (optional, for garnish)
2 tablespoons pomegranate seeds (optional, for garnish)
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In a heavy 2-quart saucepan, boil 2 cups of water. Add the rice, cover, and reduce heat to a simmer. Cook for about 20 minutes until the rice is tender and most of the water has been absorbed.

Meanwhile, finely grate 1 teaspoon of zest from one of the oranges and juice it; reserve the juice. With a sharp knife, peel the remaining 2 oranges, removing the pith. Cut sections between the membranes. Set aside.

When the rice is tender, add 1/2 cup of the orange juice, orange zest, vanilla bean, evaporated milk, condensed milk and sugar. Cook over medium heat, uncovered, stirring frequently until it has a creamy consistency, 20 to 25 minutes. Remove the vanilla bean and divide the rice mixture among bowls to serve warm, or cover and refrigerate to serve chilled. At serving time, garnish each portion with a few orange sections, pistachios and pomegranate seeds, if desired.

Cranberry Apple Pie
by Karo

Prep time: 20 minutes
Bake time: 50 minutes
Yield: 1 pie

1 1/2 cups peeled, chopped cooking apples
1/4 cup cornstarch
1 1/2 cups cranberries, fresh or frozen
3/4 cup sugar
1/4 teaspoon salt
3/4 cup light corn syrup
1/4 cup water
1 1/2 teaspoons grated orange peel
2 tablespoons butter or margarine
2 9-inch unbaked pie crusts
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Preheat oven to 400°F.

Combine apples and cornstarch in a small bowl; set aside. Mix cranberries, sugar, salt, corn syrup and water in a medium saucepan. Cook over medium heat 5 minutes or until skins pop, stirring frequently. Remove from heat; add orange peel, butter and apple mixture. Place one crust in pie pan. Pour in filling. Top with remaining crust. Flute edges and cut slits in top crust. Bake for 10 minutes; reduce heat to 350°F and bake 40 minutes longer or until lightly browned.

Broccoli with Orange Sauce

1 pound fresh or frozen broccoli spears
4 1/2 teaspoons sugar
2 teaspoons cornstarch
1/2 teaspoon chicken bouillon granules
1/4 cup water
1/4 cup orange juice
1 teaspoon grated orange peel
1 med navel orange, thinly sliced
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Place broccoli and a small amount of water in a saucepan; bring to a boil. Reduce heat; cover and cook for 5-8 minutes or until crisp-tender. Meanwhile, in a small saucepan, combine the sugar, cornstarch and bouillon. Stir in water, orange juice and peel until blended. Bring to a boil; cook and stir for 2 minutes until thickened.

Drain broccoli and place in a serving bowl. Garnish with orange slices and drizzle with sauce. Yield: 6 servings.

Lemon Chiffon Pie
by Karo
Prep time: 20 minutes
Chill time: 2 hours total
Yield: 1 pie

1/2 cup lemon juice
1/2 cup cold water
1 envelope unflavored gelatin
1/4 cup sugar
1 teaspoon grated lemon peel
1/4 cup light corn syrup
2 drops yellow food coloring, iptional
2 cups (about 4 ounces) nondairy whipped topping, thawed
1 9-inch graham cracker crust
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Pour lemon juice and water into a small saucepan. Sprinkle gelatin over juice mixture; let sit 5 minutes. Add sugar; bring to a simmer over medium heat, stirring constantly. Remove from heat; stir in lemon peel, corn syrup and food coloring. Chill until slightly thickened, about 45 minutes, or until consistency of pudding, stirring occasionally. Fold whipped topping into gelatin mixture. Pour into pie crust. Chill until served.

Pomegranate Chiffon Pie: Replace lemon juice and water with 1 cup pomegranate juice. Omit food coloring.

Orange Chiffon Pie: Replace lemon juice and water with 1 cup orange juice. Replace lemon peel with orange peel. Add 1 drop red food coloring, if desired.

Cranberry Delight Spread

8 oz cream cheese
2 tablespoons orange juice concentrate
1/8 teaspoon cinnamon
1 tablespoon sugar
zest of 1 orange
1/4 cup finely chopped pecans, optional
1/4 cup finely chopped dried cranberries
Crackers of your choice
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In an electric mixer bowl combine the cream cheese, juice, cinnamon, and sugar on medium speed until smooth. Fold in orange zest, pecans, and cranberries. Refrigerate. Garnish with a slice of cranberry or orange zest. Serve with crackers.

Makes 1 1/2 cups of spread.

Pumpkin-Apricot Quick Bread

1 3/4 C all-purpose flour
1 t baking soda
1/2 t baking powder
1/2 t salt
1/4 t cinnamon
1/4 t ground ginger
1/4 t ground cardamom
1/4 t ground coriander
1 C sugar
1/2 C coarsely chopped dried apricots
15 oz can pumpkin puree
2 eggs
1/3 C orange juice
1 T grated orange zest

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Heat oven to 350 degrees. Lightly grease and flour a 9×5x3″ loaf pan.

In a large bowl, combine flour, baking soda, baking powder, salt, cinnamon, ginger, cardamom, coriander, sugar and apricots; mix thoroughly.

In another bowl, whisk together pumpkin puree, eggs, orange juice and zest. Pour pumpkin mixture over dry ingredients; stir until batter is well blended.

Transfer batter to loaf pan; bake until tester inserted in center comes out clean, 55 to 60 minutes. Makes 1 loaf.

Helpful Hint: Tent loaf with foil to avoid over-browning halfway through baking, if necessary.

Cranberry Fruit Conserve
Copyright 2002, Barefoot Contessa Parties!, All rights reserved

1 (12-ounce) bag of fresh cranberries, cleaned
1 3/4 cups sugar
1 Granny Smith apple, peeled, cored, and chopped
1 orange, zest grated and juiced
1 lemon, zest grated and juiced
3/4 cup raisins
3/4 cup chopped walnuts or pecans

Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins pop open. Add the apple, zests, and juices and cook for 15 more minutes. Remove from the heat and add the raisins and nuts. Let cool, and serve chilled.

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 4 cups
User Rating: 5 Stars

Episode#: IG1B12
Copyright © 2006 Television Food Network, G.P., All Rights Reserved