REX'S RICE PUDDING

(double batch recipe)

8 1/2 C whole milk
1 1/2 C rice (risotto rice, short grain, pearlized)
1 liter whipping cream
2 packages vanilla sugar
1 C sugar

In heavy bottom sauce pan, on low/medium heat, combine:
8 1/2 C milk
1 1/2 C rice (risotto rice, short grain, pearlized)

Stir CONSTANTLY above ingredients for about 1 hour until mixture become like a thick pudding.

When mixture becomes thick (about an hour), pour mixture into bowl and let it sit on counter to cool. Cover with lid or plastic wrap and chill in fridge for at least 2 hours.

When rice is ready to come out of the fridge, whip 1 liter of whipping cream with 2 packages of vanilla sugar and 1 cup sugar.

In the whip cream mixture, in the mixer, slowly add, one spoonful at a time, the chilled rice, constantly mixing slowly.

LEMON CAKE

Yields: One 4-layer cake
Total Time: 2 hr 25 min
Prep Time: 1 hr 15 min
Cook Time: 50 min
Oven Temp: 350

Ingredients
3 cup(s) cake flour
1 1/2 teaspoon(s) baking powder
1 teaspoon(s) salt
1/2 teaspoon(s) baking soda
1 cup(s) butter, softened
2 1/2 cup(s) sugar
5 eggs
1/2 teaspoon(s) vanilla extract
1/4 cup(s) lemon juice
3/4 cup(s) buttermilk
Almost Homemade Buttercream

Filling:
Lemon curd, raspberry jam, or icing

Directions
Heat oven to 350 degrees F. Butter and flour 2 parchment-paper-lined 8-inch cake pans. Set aside.

Sift the flour, baking powder, salt, and baking soda together. Set aside. Beat the butter and sugar until light and fluffy using a mixer set on medium speed. Add the eggs, one at a time.

Beat in the vanilla extract. Reduce mixer speed to low and add the flour mixture by thirds, alternating with the lemon juice and buttermilk.

Divide the batter between the pans. Bake until golden and a toothpick tests clean, about 45 to 50 minutes. Cool in the pans on a wire rack for 20 minutes. Unmold the cakes and cool completely.

Split cakes into 4 layers using a long serrated knife. Fill with lemon curd, jam, or icing. Apply crumb coat and Almost Homemade Buttercream frosting (see below) and decorate as desired.
Nutritional information is based on one 2-inch slice of cake.

How to apply the crumb coat and frosting: 1. TRIM the top of the cake with a long serrated knife to make it level. Flip (the bottom becomes the top) to create a flat surface. 2. CUT cake in half; spread one half with icing, lemon curd, or jam 3. TOP with other half, then crumb coat with a thin layer of icing. 4. START on the side and apply a 1/4-inch-thick layer of icing, a little at a time, holding the offset spatula vertically. 5. MOVE a teaspoon through the icing to create S-shape swirls.

WHIMSICAL FUN CUPCAKES

ALMOST BUTTERCREAM FROSTING

Yields: 3 1/2 cups
Total Time: 20 min
Prep Time: 20 min

Ingredients
16 ounce(s) marshmallow cream
1 1/2 cup(s) butter, softened
5 teaspoon(s) fresh lemon juice
1 teaspoon(s) vanilla extract
1/2 cup(s) confectioners' sugar

Directions
Beat the marshmallow cream using an electric mixer set on low. Add the butter (in 1-inch pieces) and beat until smooth. Add the lemon juice, vanilla extract, and confectioners' sugar, scraping down the sides of the bowl occasionally, and continue to beat on medium-high until smooth and fluffy.

JUMBO GINGER-MOLASSES SNAPS

Preheat Oven to 350 degrees
Bake for 12 minutes
Yields 22-24 cookies

Ingredients
5 C flour
4 tsp baking soda
2 tsp ginger
1 tsp cinnamon
1/2 tsp salt
1 1/2 C veg. oil
1 C sugar
2 eggs
1/2 C molasses
1/2 C maple syrup

Instructions
1. Combine flour, baking soda, cinnamon and salt together and set aside.

2. In mixing bowl, beat on low: oil, sugar, eggs, molasses, and maple syrup (in that order). Mix well.

3. Add flour mixture a little at a time. Mix well.

4. Use 1/4 C measuring cup for each cookie. Roll into ball and then roll into bowl of sugar, coating the dough. Place 6 cookies on each baking sheet.

5. Cook for 12 minutes. Cool on cooling rack.

RICE KRISPIES TREAT HOLIDAY CUPCAKES

Ingredients
3 Tablespoons Butter
4 Cups Mini Marshmallows
6 Cups Rice Krispies Treats
Various sprinkles & toppings
Cupcake Foil Liners
Peppermint Extract (optional)

Directions
Melt butter on low heat. Stir in marshmallows until completely melted. Add in a drop or two of peppermint extract if you wish. Shape into circles or scoop into the cupcake liners with ice cream scoop. Roll balls in the sprinkles to coat completely.

SOFT SUGAR SOUR CREAM COOKIE

Ingredients
1 1/2 cups white sugar
1 cup butter
1 teaspoon vanilla extract
2 eggs
1 cup sour cream
5 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 (8 ounce) package cream cheese
2 tablespoons evaporated milk
1 teaspoon vanilla extract
1/8 teaspoon salt
4 cups confectioners' sugar

Directions
Cream together 1 1/2 cups white sugar, butter or margarine, 1 teaspoon vanilla, and eggs. Add sour cream.

Mix together 5 cups flour, 1/2 teaspoon salt, baking powder and baking soda. Gradually add to the egg-sugar mixture.

Cover and chill dough for 1 hour.

Preheat oven to 375 degrees F (190 degrees C).

Roll out on lightly floured surface to 1/4 inch thick. Cut out cookies. Bake on lightly greased cookie sheet for 10 - 12 minutes.

To Make Frosting: In small bowl, with mixer at medium speed, beat together the softened cream cheese and evaporated milk until smooth. Add 1 teaspoon vanilla, 1/8 teaspoon salt and confectioners' sugar. Beat until well blended. Color as desired and frost cooled cookies.

BASIC SUGAR COOKIES - DELISH!

Yields: 60 (3-inch) cookies
Oven Temp: 350

Ingredients
1 1/2 cup(s) (3 sticks) unsalted butter, softened
1 cup(s) sugar
1 large egg
2 teaspoon(s) vanilla extract
4 1/2 cup(s) all-purpose flour
1/2 teaspoon(s) salt

Directions
In a bowl, with mixer on medium, beat butter and sugar until fluffy; beat in egg and vanilla extract. On low, beat in flour and salt.

Divide dough in half; shape each half into a 1/2-inch-thick disk. Wrap in plastic wrap; chill until firm.

Heat oven to 350 degrees F.

On floured surface, roll dough 1/8-inch thick; cut into shapes. Transfer to ungreased baking sheet(s). Bake until lightly golden around the edges, 10 minutes. Let cool 5 minutes on sheets; transfer to racks to cool. Decorate as desired; store in an airtight container up to 2 weeks, or freeze, undecorated, up to 3 months.

MARTHA'S SNICKERDOODLES

Yields: Makes 4 dozen

Ingredients
2 3/4 cup(s) all-purpose flour
2 teaspoon(s) cream of tartar
1 teaspoon(s) baking soda
1/4 teaspoon(s) salt
8 tablespoon(s) (1 stick) unsalted butter
1/2 cup(s) pure vegetable shortening
1 3/4 cup(s) sugar, plus more if needed
2 tablespoon(s) ground cinnamon, plus more if needed
2 large eggs

Directions
Preheat the oven to 400 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with Silpat baking mats or parchment paper; set aside.
Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.

In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough, and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week.

MARTHA'S OUTRAGEOUS CHOCOLATE COOKIES

Yields: 2 dozen cookies
Total Time: 45 min
Prep Time: 20 min
Oven Temp: 350

Ingredients
8 ounce(s) semisweet chocolate, roughly chopped
4 tablespoon(s) unsalted butter
2/3 cup(s) all-purpose flour, spooned and leveled
1/2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
2 large eggs
3/4 cup(s) (packed) light-brown sugar
1 teaspoon(s) vanilla extract
1 package(s) (12-ounce) semisweet chocolate chunks

Directions
Preheat oven to 350 degrees F. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring in between, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.

In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.

Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely.

MARTHA'S LEMMON POPPY SEED COOKIES

Preheat oven to 375 degrees

Bake for 10 to 11 minutes

Yields: 30

Ingredients

1/4 cup(s) fresh lemon juice, plus 3 1/2 teaspoons freshly grated lemon zest (2 to 3 lemons)
8 ounce(s) (2 sticks) unsalted butter
2 cup(s) all-purpose flour
1 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1 1/2 cup(s) sugar
1 large egg
2 teaspoon(s) pure vanilla extract
1 tablespoon(s) poppy seeds, plus more for sprinkling

Directions
Preheat oven to 375 degrees. Bring lemon juice to a simmer in a small saucepan over medium heat; cook until reduced by half. Add 1 stick butter; stir until melted.

Whisk together flour, baking powder, and salt. Cream remaining stick butter and 1 cup sugar on medium speed in the bowl of an electric mixer fitted with the paddle attachment. Mix in egg and lemon butter. Mix until pale, about 3 minutes. Mix in vanilla and 2 teaspoons zest. Mix in flour mixture and poppy seeds.

Stir together remaining 1/2 cup sugar and 1 1/2 teaspoons zest. Roll spoonfuls of dough into 1 1/2-inch balls; roll them in sugar mixture. Place 2 inches apart on baking sheets. Press each with the flat end of a glass dipped in sugar mixture until 1/4 inch thick. Sprinkle with seeds.
Bake until just browned around bottom edges, 10 to 11 minutes. Transfer to wire racks; let cool completely. Store in an airtight container up to 1 week.

MARTHA'S INSIDE-OUT-STRAWBERRY ICE CREAM CAKE

Ingredients
8 tablespoon(s) (1 stick) unsalted butter, plus more for pan
1 1/2 cup(s) all-purpose flour (spooned and leveled), plus more for pan
1/2 teaspoon(s) salt
1/4 teaspoon(s) baking powder
1/4 teaspoon(s) baking soda
1 cup(s) sugar
3 large eggs
1/2 teaspoon(s) pure vanilla extract
1/2 cup(s) low-fat buttermilk
1 cup(s) fresh strawberries, hulled and finely chopped
1 tablespoon(s) seedless raspberry jam
3 pint(s) vanilla ice cream, softened

Directions
Preheat oven to 350 degrees. Butter and flour an 8-inch round cake pan. In a medium bowl, whisk together flour, salt, baking powder, and baking soda.

With an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating after each addition until incorporated; mix in vanilla. With mixer on low speed, alternately add flour mixture in three parts and buttermilk in two, beginning and ending with flour mixture. Mix just until smooth (do not overmix).

Pour batter into prepared pan; smooth top. Bake until a toothpick inserted in center of cake comes out clean, 30 to 40 minutes. Cool 15 minutes in pan; turn cake out onto a rack, and let cool completely. Using a long serrated knife, halve cake horizontally.

While cake is cooling, combine strawberries and jam in a medium bowl.

Line sides of a 9-inch springform pan with a strip of waxed paper; wrap outside of pan with plastic wrap. Center bottom half of cake in pan, cut side up.

Spread 1 1/2 pints ice cream over top and down around sides. Spread strawberry mixture on ice cream, leaving a 1-inch border. Set top half of cake over it.

Spread remaining ice cream over top and down around sides of cake. Tap cake on counter to help ice cream settle. Smooth top, and freeze until firm, at least 6 hours or, covered, up to 2 weeks. To serve, remove plastic from pan, unmold cake, and peel off waxed paper. Let cake rest at room temperature for 15 minutes before slicing.

MARTHA'S CARMEL CAKE

Ingredients

Nonstick cooking spray with flour
1/2 cup(s) (1 stick) unsalted butter
1 1/4 cup(s) sugar
1/4 cup(s) Caramel Syrup, plus more for serving
2 cup(s) sifted all-purpose flour
2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1 cup(s) milk
2 large eggs

Caramel Frosting

Directions
Preheat oven to 375 degrees. Spray two 8-inch round cake pans with cooking spray, line each with a parchment paper round, and spray again. Set pans aside.

Beat butter in the bowl of an electric mixer fitted with the paddle attachment. Gradually add 1 cup sugar and continue to beat until mixture is light and fluffy. Beat in syrup.

In a medium bowl, sift together flour, baking powder, and salt. Mix flour mixture into butter mixture, alternating with milk, beginning and ending with flour mixture.

Beat eggs until foamy in another bowl of an electric mixer fitted with the whisk attachment.

Add remaining 1/4 cup sugar and continue beating until thickened, about 5 minutes. Stir into cake batter until well combined.

Divide cake batter evenly between prepared pans. Bake until cakes spring back when gently touched in the center, about 25 minutes. If cakes do not spring back, return to oven and continue cooking about 10 minutes more.

Cool cake in pans for 10 minutes. Invert cakes onto a wire rack and remove parchment paper round. Let cakes cool to room temperature before frosting.

Place four strips of parchment paper around perimeter of a serving plate or lazy susan. Place the first layer on the cake plate. Spread the top of the first layer with frosting. Top with the remaining layer, bottom-side up. Spread entire cake with frosting; remove parchment paper strips. Serve cake drizzled with any remaining caramel syrup.

EASY ALFREDO SAUCE RECIPE - SO SO YUMMY!!

Ingredients

1/2 cup butter
1 (8 ounce) package cream cheese
2 teaspoons garlic powder
2 cups milk
6 ounces grated Parmesan cheese
1/8 teaspoon ground black pepper

Directions
Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.

THIS IS SO SO YUMMY! KIDS LOVED IT!!!

SUNNY'S HOLIDAY PB & J THUMBPRINT COOKIES

Ingredients
1 stick unsalted butter (1/2 cup), room temperature
1/2 cup peanut butter
1/2 cup light brown sugar
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1 egg, beaten
1/2 teaspoon salt
1 1/2 cups all-purpose flour
1 cup turbinado or raw cane sugar (recommended: Sugar in the Raw)
1/3 cup strawberry preserves

Directions
In a stand mixer with the paddle attachment, add the butter, peanut butter, brown sugar, and granulated sugar and blend all ingredients on medium-high until creamy. Turn off the mixer and use a rubber spatula to scrape the sides of the bowl, pushing everything back towards the center. Then add the vanilla, egg, and salt and blend until combined. Lower the speed of the mixer and add the flour in 1/2 cup intervals. Between each addition be sure to completely blend in all the flour and scrape the sides again as before. Once completely combined, scrape the dough out of the mixer and add to a container with a lid and refrigerate for at least 2 hours.

HEAT THE OVEN TO 350 DEGREES F.

Remove the cookie dough from the refrigerator and, using a tablespoon, scoop out the dough and roll into a ball between your hands. Then roll the formed ball in the turbinado sugar and place on a parchment-lined baking sheet. Repeat for the rest of the balls, making sure to separate them on the sheet by about 1-inch.

Once all the balls are on the baking sheet, make an indentation in the center of each using the rounded end of a wooden spoon, the back of a rounded teaspoon, or your good old fashioned thumb. Fill the center of each with about 1/2 teaspoon of strawberry preserves. Bake for 12 minutes and remove to a wire rack. Let cool before serving.

Yields about 36 cookies.

Cook's Note: Try chopping roasted peanuts and adding them to the sugar before rolling out all the balls or add green food coloring to the sugar to make the cookies even more festive!

RASPBERRY CAKE BARS - SO EASY!

Ingredients
1 package (18-ounces) refrigerated sugar cookie dough, softened (recommended: Pillsbury)
3/4 teaspoon lemon extract
1/2 cup seedless raspberry jam
1/4 cup chopped pecans

Directions
Preheat the oven to 350 degrees F. Line an 8-inch square glass baking dish with enough foil so there is an overhang on 2 sides.

Mix the cookie dough with the lemon extract, kneading to combine. With damp fingers, press 2/3 of the dough into the bottom of the prepared baking dish. Spread the jam over the dough. Crumble the remaining dough evenly over the top of jam. Scatter the pecans over top. Bake until browned around the edges and cooked through in the center, about 35 minutes. Let cool in pan. Lift edges of foil to remove the bars. The bars are soft, so carefully cut into 2-inch squares or diagonally into pennant shapes.

Yields 16 bars.

TURTLE GRAHAM BARS

Preheat the oven to 350 degrees F.
Bake for 15 minutes

Ingredients
Approximately 14 graham crackers (if each graham cracker is 5" x 2.5")
1 cup (2 sticks) unsalted butter
1 cup packed dark brown sugar
1 cup chopped pecans
Kosher salt, to taste
12 ounces dark chocolate, finely chopped

Directions
Line a rimmed baking sheet with a silicone mat. Arrange the graham crackers in a single layer on the lined baking sheet.

Put the butter, brown sugar, pecans, and a pinch of salt in a saucepan and bring to a boil. Boil for 2 to 3 minutes, stirring constantly. Pour the butter mixture evenly over the graham crackers and bake for 15 minutes. Remove and set aside.

Meanwhile, melt the chocolate in a glass bowl placed over simmering water. Pour the chocolate over the toffee-covered graham crackers and spread evenly. Chill completely in the refrigerator for about 30 minutes. Cut into bars.

GIADA'S LEMON RICOTTA COOKIES WITH LEMON GLAZE

Preheat the oven to 375 degrees F.
Cook for 14-15 minutes

Ingredients
Cookies:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested

Glaze:
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested
Directions
Preheat the oven to 375 degrees F.

Cookies:
In a medium bowl combine the flour, baking powder, and salt. Set aside.
In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.

Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze:
Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

K Review: rated 'ok'. Cookies a little bland and icing is really tart. Try making cookie batter more flavorful and tone down the flavor of icing.

BAREFOOT CONTESSA COCONUT MACAROONS

Preheat the oven to 325 degrees F, 20-25 minutes
Yields 20-22 cookies

Ingredients

14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt

Directions
Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.