Ingredients

• 1 pint strawberries
• 1/2 cup apple cider or apple juice
• 2 tablespoons honey
• 1/4 teaspoon lime zest
• 1 tablespoon flavourless gelatin
• 1/2 the limes, juice of
• 1/2 cup whipping cream

Directions

1. Wash and hull the strawberries.
2. Divide the strawberries into two even piles.
3. One half should consist of the ripest and most attractive berries.
4. Chop the remaining berries and put them in a saucepan, then mash them with a potato masher.
5. Add the honey, lime zest and apple cider to the strawberries, and bring them to a boil.
6. Meanwhile, put the gelatine in a mixing bowl, and soak it in the lime juice.
7. Pour the hot strawberry liquid over the gelatine.
8. Stir it well to ensure that the gelatine is completely dissolved.
9. Cool the juice mixture for about 20 minutes in the fridge until it is room temperature, or slightly chilled.
10. Beat the cream until it is stiff, then fold the strawberry mixture into the cream.
11. Pick out the four best looking strawberries from the remaining ones.
12. Divide the rest of the strawberries amongst four glass serving bowls, first cutting them in half or quarters if they are large.
13. Divide the cream mixture over the strawberries, and top each bowl with one of the four remaining strawberries.
14. Chill until set.

Ingredients

• 1 cup long-grain white rice
• 1 (12-oz.) can skim evaporated milk
• 2 cups water
• 1/4 cup sugar
• 1/4 cup raisins
• 1/2 tsp. vanilla extract
• 1 tsp. salt
• 1/2 tsp. nutmeg
• 1 tsp. cinnamon

Directions

1. Cook white rice on stove-top according to package directions. Put cooked rice into slow cooker.

2. Add in milk, water, sugar, raisins, vanilla, salt and nutmeg. Cook on High for 2 hours.

3. Spoon into individual bowls and sprinkle with cinnamon.

Serves 4.

Ingredients

• 2 c Sifted cake & pastry flour
• 3 ts Baking powder
• 1/2 c White or brown sugar
• 3/4 ts Salt
• 3/4 c Milk
• 3 TB Melted butter
• 1/2 ts Grated lemon or orange rind
• 1/2 c Clean white snow
• 1/2 c Raisins

Directions

Mix dry ingredients in a bowl. Make a depression in the centre and pour in the milk, butter and grated rind. Stir slightly. Add snow and raisins. Stir only
until dry ingredients disappear. Spoon into 12 buttered muffin cups filling two thirds full. Bake at 400F for 15 to 18 minutes. Serve hot with butter or
strawberry preserves. *Clean frost scraped from a freezer may be used instead of snow.

Ingredients

• 1 refrigerator pie pastry
• 4 eggs, lightly beaten
• 1 cup packed dark brown sugar
• ¼ tsp. salt
• ½ cup light corn syrup
• 3 tbls. unsalted butter, melted
• 1 tsp. vanilla extract
• 1½ cups chopped pecans
• 1¼ cups perfect pecan halves

Directions

1. Preheat the oven to 325 degrees. Unfold the pastry into a 10-inch tart pan with a removable bottom. Fit the pastry into the pan and trim the edge.

2. Combine the eggs, brown sugar, salt and corn syrup in a mixing bowl and mix well. Add the melted butter and vanilla and stir until smooth. Stir in the chopped pecans. Pour into the tart shell.

3. Arrange the pecan halves neatly in rows across the filling. Bake for 45 to 50 minutes or until the pastry is lightly browned and the filling is set.

4. Cool completely on a wire rack. Remove the tart from the pan and let stand for 1 hour longer before cutting.

Source: The Advocate – Baton Rouge, La.

Ingredients

• 4 cups cut-up stale French bread, cut in 1-inch cubes
• 3 Tbsp. butter or margarine, melted
• 1½ cups milk
• 1½ cups heavy whipping cream
• 3 eggs
• 1/3 cup granulated sugar
• 1/3 cup + 12 tsp. caramel ice cream topping, divided
• 1/8 tsp. cinnamon candy flavoring
• 1/4 tsp. salt
• Non-stick spray
• 3/4 cup heavy whipping cream
• ¼ cup caramel ice cream topping or sauce + additional for drizzling if desired
• Ground cinnamon (optional)

Directions

Preheat oven to 350 degrees. Lightly spray mini fluted mold pan cavities with non-stick spray. In large bowl, combine bread and melted butter; set aside. In heavy medium saucepan, combine milk, 1½ cups whipping cream, eggs and sugar. Heat just to a simmer and continue to cook, stirring constantly, until mixture thickens, about 10 minutes. Remove from heat; stir in 1/3 cup ice cream topping, candy flavor and salt. Pour over bread; let sit 10 minutes. Fill pan cavities halfway with bread mixture; spoon 2 teaspoons caramel topping over mixture. Add remaining bread mixture to pan cavities. Bake 15-18 minutes or until firm to touch. Cool 5 minutes; loosen sides and turn out onto serving plate. Serve warm.
To serve, whisk ¾ cup heavy whipping cream and ¼ cup ice cream topping together in small bowl. Pour into dessert whipper. Use whipper as instructed. Serve whipped cream with warm bread puddings: drizzle with additional ice cream topping.