DOODH PAK (rice kheer)

2 liters milk
1 tsp. cardamom powder
1/4 cup rice(mahatma or basmati)
1 tbs. chopped almonds
1 1/4 cups sugar
1/2 can sweet condensed milk

In a big pot boil the milk for 10 minutes. Wash the rice and add to the boiling milk and keep stirring at short intervals. Boil for 40-45 minutes until the rice becomes soft and milk thickens. Later add the sweet condensed milk and sugar. Let the milk simmer on medium heat for 20-25 minutes. Remove from heat and let the milk cool. When cool add the cardamom powder and almonds mix and refrigerate. Serve cold.

Rice Crispy Treats

1.25 cups brown rice syrup
3/4 cup almond butter
2 T coconut oil
2 t vanilla
1/2 t almond extract
6 cups crispy rice cereal

Line baking pan with parchment paper, extending up the long sides.

Heat brown rice syrup until it bubbles; remove from heat and add almond butter, coconut oil, and extracts. Stir until glossy and elastic.

Put rice cereal in a (big-enough) mixing bowl; add syrup and mix well. Pour into prepared baking pan, even out, cover with plastic wrap or parchment paper.

Chill, cut into pieces, wrap.


3 c shredded coconut
1.5 c cacao powder
1/3 c melted coconut oil
1 c agave nectar
1 T vanilla
1 t fine sea salt
1 T maca powder, optional

Mix everything together. Form balls (~1 oz); dehydrate @ 115 for 24 hours or bake, low, for 2-3. Let sit out until crisp before bagging/eating.

Peppermint hot fudge sauce

From The Naptime Chef.

This recipe was given to me by my mother-in-law who got it from her friend, Rhoda Janis, almost 30 years ago. As you all know, I love a good hand-me-down recipe, and this one has really stood the test of time. I think this hot fudge sauce is better than any other I have ever tasted because it is the perfect ratio of chocolate, butter, cream and sugars. Then, to really push the flavor over the top, I add pure peppermint extract to give it a minty candy cane-esque flavor.

If you have friends who don’t like peppermint, like my friend Meghan for example, simply use vanilla extract in lieu of peppermint. This works very well and makes the sauce even more versatile. When I make it like this I am able to drizzle it over poached fruit, berry pavlovas and even slices of bundt cake. The uses are endless, although, I’ll admit, sometimes I just eat it straight out of the jar and don’t even bother with basic vanilla ice cream.

Since this sauce requires stirring over a hot stove I make this exclusively during my daughter’s afternoon naptime. I don’t want to risk any kitchen accidents, so it is safer for her to be asleep in her crib then trying to cook with me. When I make these for holiday gifts I double the recipe to make a large quantity. This way it usually only takes me two afternoon naptimes (2 hours each) to get everything made and put in jars to giveaway. As far as I can tell, there is a hardly a simpler and more efficient way to prepare my Christmas gifts!

Rhoda’s Peppermint Hot Fudge Sauce
a recipe from Rhoda Janis
2 c. unsweetened cocoa powder
1 ½ c. sugar
1 c. brown sugar
¼ t. Kosher salt
2 c. heavy cream
1 c. unsalted butter, cut into pieces
2 t. pure peppermint extract OR pure vanilla extract

Yields 4 cups


1. In a doubler boiler, or a heatproof bowl over simmering water, stir together cocoa, sugars and salt. Immediately add the cream and butter.

2. Cook this mixture over the simmering water, stirring constantly to make sure it stays smooth. Bring to a boil for 1 minute, then remove from the heat.
3. Allow the sauce to cool for 5 minutes. Then stir in the peppermint or vanilla extract.

4. This will store well in the refrigerator for up to one month. If giving as gifts pour the sauce into sterilized, airtight mason jars.

Everyone should have a great hot fudge sauce recipe in their repertoire and this one won’t disappoint. I love that it can be made peppermint or plain and still taste delicious. I’ll bet it might be delicious with orange zest, too, if you wanted to give that a try.

As you can see, making this takes about 15 minutes from start to finish (obviously there was a little time lapse above). There is hardly an easier and faster way to make delicious holiday gifts for your friends and family.

My notes: I gave this out at Christmas last year to rave, RAVE reviews. Everybody loved it and has asked for more this year. Oh, and at least last year Whole Foods sold Organic Valley Heavy Cream in 1/2 gallon containers, which was a good way to save money.

Spiced Pumpkin Squares

Moist and chewy, these brownies are a lovely autumn dessert, either served plain or adorned with your favorite topping. The recipe is perfect for making with children — easy to prepare, easy to eat, and yummy, too.

These just might be T’s favorite baked good, and if not then darned close. Tops nicely with powdered sugar or whipped cream.

Pumpkin Mixture:

1/2 C butter
1 C packed brown sugar
1 egg
1 tsp pure vanilla extract
3/4 C cooked pumpkin purée

Dry Ingredients:

1 C unbleached white flour
1 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground ginger
1/4 tsp ground allspice
1/2 C chopped walnuts

Preheat the oven to 350 degrees. Butter the baking pan and dust it with flour.

With an electric mixer, cream together the butter and brown sugar until light and well blended. Beat in the egg. Add the vanilla and the pumpkin purée and continue to beat until thoroughly mixed. Sift together the flour, baking powder, cinnamon, salt, ginger, and allspice and stir them into the pumpkin mixture to form a smooth batter. Fold in the chopped walnuts by hand.

Pour the batter into the prepared pan and bake until a knife inserted into the center comes out clean, about 40 minutes. Cool for about 15 minutes before cutting into squares.

Prep: 20 minutes
Baking time: 40 minutes
Cooling time: 15 minutes
Equipment: 8-inch square baking pan, electric mixer
Yields: 9

[ From “Moosewood Restaurant Book of Desserts” by The Moosewood Collective ]

Carrot Cake

from seriouseats; everybody really liked it when Mom made it for Peter’s birthday. The pineapple gives a wonderful extra moistness…
Serious Eats: Recipes
Carrot Sheet Cake

Posted by Carrie Vasios, April 14, 2011
serves 15, active time 35 minutes, total time 1 hour, 20 minutes


For Cake:
* 2 1/2 cups all purpose flour
* 2 teaspoons baking soda
* 1/4 teaspoon salt
* 2 teaspoons cinnamon
* 1 cup packed dark brown sugar
* 1 cup sugar
* 1 1/2 cups unsalted butter, at room temperature
* 3 eggs
* 2 teaspoons vanilla extract
* 3 cups freshly grated carrots
* 1/2 cup crushed pineapple
* 1 cup raisins

For Cream Cheese Frosting:
* 8 ounces cream cheese
* 1 1/2 cups confectioner’s sugar
* 1/4 cup butter, at room temperature
* 1 teaspoon vanilla
* 1 tablespoon fresh lemon juice


1. To Make Cake: Preheat oven to 350°F. Grease a 9 by 13 inch baking pan.
2. In a large bowl, mix flour, salt, baking soda, cinnamon, brown sugar, and white sugar.
3. Beat butter into flour mixture until well combined and fluffy, about 4 minutes. Beat in eggs one at a time. Beat in vanilla. Stir in crushed pineapple, carrots, and raisins until evenly distributed in batter.
4. Pour batter into greased baking pan (it is a bit of a thick batter). Bake for 40 minutes or until a tester comes out clean. Let cool.
5. To Make Frosting: Put all ingredients for frosting in the bowl of a food processor. Blend until smooth. Spread frosting over top of cake.

Russian Apple Cake (Sharlotka)

From Francis Lam, at This was really, really good. Fast to make, and quite tasty, and it went *fast* when we took it to a party. Yum!

Russian apple cake (Sharlotka)
Makes a 10-inch round cake, serves 8

3 large Granny Smith or other sweet-tart baking apples
Juice from ½ lemon
3 eggs
1 cup sugar
1 cup all-purpose flour
Pinch baking soda
Butter for pan

1. Preheat oven to 350.
2. Peel, core, and cut apples into ½-inch dice, and toss with enough lemon juice so that the tartness hits you first, and then fades to the apples’ sweetness, probably about ½ a lemon’s worth.
3. Whisk eggs to combine them, and whisk in sugar until you can’t feel it crunching anymore. Add flour and a full, finger-and-thumb pinch of baking soda, and whisk to combine into a thick batter.
4. Heavily butter a 10-inch round pan; a frying pan works beautifully. “I never saw a cake pan in Russia,” Kevin says. “And I feel like using a frying pan kind of fits — quick and improvisational, you know?” Add the apples and spread them out, then pour the batter on top. Shake the pan a little to even it all out.
5. Bake it until you get a puffed, light sandy brown with a craggy surface, and a toothpick comes out clean, except for bits of apple. Check the cake after 30 minutes, but depending on your pan, the baking may take up to 45.
6. When it’s ready, set a large plate upside down over the pan, and with towels or oven mitts, hold the plate and pan together, flip, and give it a good shake so the cake falls onto the plate. If it’s stuck in the pan, use a thin spatula or knife to loosen the edges of the cake. The bottom-now-top of the cake should be a deep, caramelized brown.

Let cool slightly and serve with tea.”You have to have tea after a Russian meal,” Kevin said. “They drink black tea. They don’t drink mint tea. They think mint tea makes a man impotent,” he continued, as he poured hot water over my bag of mint leaves.

Easy Chocolate Fudge

I need to remember this the next time I have to make something for a violin recital and we don’t have enough power to bake. From Dozen Flours.

Easy Chocolate Fudge
6 tablespoons, 2 3/4oz, or 75 grams of unsalted butter, cut into even-size pieces
1 12oz package + 3/4 cup, 1 pound 2 ounces, or 500 grams semisweet chocolate chips or block chocolate, chopped evenly
14 ounce can sweetened condensed milk
1/2 teaspoon vanilla extract
1/4 cup of semisweet chocolate chips, nuts, or coconut (optional)

Line a 8-inch square pan with waxed or parchment paper.

Place the chocolate, butter, and condensed milk into a medium sized saucepan. Heat gently, stirring constantly, until the chocolate and butter melt and the mixture is smooth. DO NOT BOIL. Remove from the heat and beat in the vanilla and continue to mix for a minute until thickened. Pour it into the pan and smooth the top. Sprinkle the chocolate chips, nuts, or coconut on top, if desired.

Let the mixture chill in the fridge for at least one hour or until firm. Remove from the pan by lifting the waxed paper out of the pan. Peel off the waxed paper and using a heavy knife, cut into squares.

Store at room temperature for slightly soft fudge or in the fridge for firmer fudge.

Yield: I cut the fudge into fairly small, bite sized pieces and got about 50 servings.

Pecan Pie

Because organic corn syrup is FINALLY available, woohoo. :) It’s so much easier than I thought, especially if you use a “boughten” crust. Big hit at Thanksgiving.

From AllRecipes.
“The proportions of sugar, corn syrup, eggs, vanilla, and pecans are perfectly balanced. This is the quintessential pecan pie, made even more wonderful with a dollop of whipped cream.”
1 (9 inch) pie shell
3/4 cup white sugar
3/4 cup light corn syrup
3 eggs, beaten

1 teaspoon vanilla extract
1 pinch salt
1 cup chopped pecans
1. Preheat oven to 350 degrees F (175 degrees C).
2. Prick pastry shell in several places with a fork and bake in preheated oven for 5 minutes. Remove and allow to cool.
3. In a large bowl, combine sugar, corn syrup, eggs, vanilla, salt, and pecans. Mix well, then pour into pie shell.
4. Bake in preheated oven for 45 minutes. Check after 30 minutes; if crust is getting too brown, cover edges with aluminum foil. When done, pie will be a little loose in center, but will set as it cools; do not overbake.

Comments recommend adding 1/4 cup of butter and 1 T of flour.

Chocolate Raspberry Sauce

From the Food Network

Chocolate Raspberry Sauce
Recipe courtesy of Gourmet Magazine
1 cup heavy cream
5 tablespoons raspberry jam
4 1/2 ounces fine-quality bittersweet chocolate (not unsweetened), chopped fine
1 ounce unsweetened chocolate, chopped fine
1 to 2 tablespoons cassis, or to taste
In a heavy saucepan bring the cream to a simmer with the jam, whisking, remove the pan from the heat, and add the chocolates and a pinch of salt. Let the mixture stand for 3 minutes, whisk it until it is smooth, and whisk in the cassis. Strain the sauce through a fine sieve set over a bowl and serve it warm over ice cream. This sauce hardens into a chewy candy when poured over ice cream.