Amy's Recipes

• 1.5 c water
• 3/4 c uncooked white rice (or skip step one and use 1 1/4 c cooked rice)
• 3 c cream mixture (2 c water + 1 c cream)
• 1/3 c sugar
• 1/4 t salt
• 1 beaten egg
• 2/3 c raisins or 1/2 c chopped craisins
• 1 T butter
• 1 t vanilla
• 1/4 t cinnamon

1. Cook the rice — Combine the 1.5 c water and rice in a pan, bring to boil, turn stove all the way down and cook covered until water is absorved.
2. Stir 1 1/2 c of the cream mixture along with the sugar and salt into the rice and cook 10-15 min over medium heat, stirring often, until thick and creamy.
3. Stir in 1/2 c of the cream mixture and remaining ingredients and cook 2 min more, stirring constantly.
4. Add some or all of the remaining 1 c of the cream mixture until the pudding is the desired consistency.
5. Sprinkle cinnamon on top before serving.

1 2/3 c coconut milk (13.5 oz can)
1 c skim high protein milk (lactose free)
2/3 c heavy cream
2/3 c sugar
2/3 c almonds, cut in ~ quarters
1/2 c semisweet or dark chocolate chips
1/3 c sweetened coconut flakes
2 T coconut extract
1 1/2 T coconut oil
1 T butter
1/8 t salt + a pinch, divided

For the chocolate flakes, melt the chocolate chips and coconut oil together in the microwave on low, stirring frequently. When completely melted and blended, spread on a piece of parchment paper laid on a cookie sheet into an approximately six-inch by nine-inch rectangle. Put it in the freezer. When it is hard, keeping it on the parchment paper, chop quickly into half-inch strips. Return it to the freezer for 5-10 minutes until hard again. Then chop in the other direction to make approximately half-inch squares. Return it to the freezer.

For the toasted almonds, put almonds, butter, and pinch of salt in a cast iron pan over medium heat, stirring off and on until toasted. Place in freezer to chill.

For the ice cream base, mix the coconut milk, milk, cream, sugar, 1/8 t salt, and coconut extract, stirring with a whisk until the sugar and salt are completely dissolved. Pour into an ice cream maker turn it on. When it is the consistency of soft-serve ice cream, move it to a large, airtight container. Very gently, fold in the chilled almonds, chocolate flakes, and coconut flakes. Freeze for three or more hours before serving.

Naomi tried this:

https://www.oliveandmango.com/sweet-potato-pie-with-pecan-crust/

1/4 c poppy seeds
1 1/2 T honey
1 T water
1/4 c butter
1/3 c sugar
1 egg, separated
1/4 t vanilla
1/4 c sour cream
1/2 c + 2 T sifted flour
1/4 t baking soda
1/4 t salt

Cook poppy seeds, honey and water together, stirring constantly, until it boils and thickens slightly, about 3 minutes. Set aside to cool. Cream butter and sugar until light and fluffy. Add poppy filling. Add egg beating well. Blend in vanilla and sour cream. Sift together flour, soda, and salt. Add gradually to poppy mixture. Beating well after each addition. Fold in stiffly beaten egg white. Pour in a 6-inch cake pan, which has been lined with wax paper, greased, and lightly floured.

Bake in a 350-degree oven for 25-30 minutes or until done. Cool cake five minutes, then remove from pan. and peel off paper. Decorate with powdered sugar. Serve with whipped cream or ice cream.

*For a regular-sized cake, quadruple amounts and bake in a nine or ten inch tube pan for 50-60 minutes.

FILLING

4 c fruit (papaya and/or banana, mango, strawberries, blueberries)
1/4 c sugar
1 T lime juice

Combine and spread in a greased 8×8 or 9×9 baking dish.

BATTER

3/4 c flour
3/4 c sugar
1/3 t salt
1/2 c butter

In a bowl, combine flour, sugar and salt. Cut butter into bits and add to flour mixture, working it with your fingers or a fork until the streusel is crumbly. Sprinkle the flour-butter streusel evenly over the top of the fruit. Bake at 375 degrees for a little less than an hour. Check periodically to make sure the crisp is bubbling and golden. Serve straight from the oven with a scoop of vanilla ice cream or frozen yogurt.

Serves 4.

Adapted from : https://www.mauimagazine.net/papaya-crisp/

1 1/2 c heavy whipping cream
1/2 c lactose-free milk
1/2 c sugar
1 t vanilla
(1/2 c sweetened coconut flakes)

Combine all ingredients, stirring until sugar is completely dissolved. Fill cylinder of ice cream maker no more than two-thirds full then freeze according to manufacturer’s directions. Serve immediately.

Adapted from Taste of Home homemade vanilla ice cream recipe.

FILLING (FOR CRISP OR COBBLER):

4 c (8 c for cobbler) blueberries (and/or mulberries, blackberries, or equal parts ripe plantain and mango)
1/4 c (leave out for cobbler) minute tapioca
3/4 c (1 1/2 c for cobbler) sugar
1 T (2 T for cobbler) lemon juice

1. Preheat oven to 375.

2. Mix filling ingredients in bowl, slightly mashing blueberries. Let sit 15 min, stirring occasionally.

FOR BERRY CRISP — CRUMBLE:

6 T cold butter
3/4 c flour
1/2 c brown sugar
1/2 t cinnamon
pinch salt
small pinch nutmeg
1/2 c sliced almonds

3. (for crisp) Spread filling in bottom of 8×8 glass pan. Mix dry ingredients except nuts, cut in butter, stir in almonds, then sprinkle on top of filling. Bake at 375 for 15 minutes, then remove and fluff topping with a fork. Return to oven until crust is lightly browned and edges of fruit are bubbling (30 min?). Let sit 10 min before eating.

FOR BERRY COBBLER — BATTER:

1 c flour
1 t baking powder
1/4 t salt
1/2 c butter, melted
1/2 c water + 1/4 c cream (or 3/4 c milk)
1 egg
1/2 t vanilla

3. (for cobbler) Mix the batter ingredients. Pour half into a greased 8×8 or 9×9-inch baking dish. Add filling, then the remaining batter. Bake at 375 degrees for about 45 min until golden brown.

Serves 5. Eat with Aldi premium vanilla ice cream.

Make a graham cracker crust, like this one, bake and cool it.

Make lime curd using Nellie and Joe’s Key Lime Juice (zest optional) using this recipe.

Warm a package of cream cheese (still in the foil) in a bowl of hot tap water.

Cream 1/2 cup lime curd with the warmed cream cheese and spread evenly in the bottom of the pie crust.

Cut a pound of strawberries into bite-sized pieces, mix with 2 tablespoons white sugar until dissolved and spoon fruit over cream cheese mixture. Chill pie for an hour or so.

CRUST

5 Graham crackers
1 t sugar
2-3 T butter or spread
2 T flour

CHEESECAKE

8 oz cream cheese (Neufchatel OK)
1/4 c sugar
1 egg
1 T flour
2 T yogurt
1/2 T cream
1 t vanilla
1/2 T lemon juice

LEMON CURD

zest and 6 T juice from 1 lemon
1/3 c sugar
1 egg
tiny pinch of salt
3 T butter or spread

Preheat oven to 325. Remove cream cheese from box (keep in foil wrapper) and warm in bowl of warm tap water with one of the eggs. Crush graham crackers in food processor with flour and sugar. Dump out and mix with 2-3 T melted spread or butter (you may need the larger amount if your graham cracker crumbs are finer). Line bottom of sides of 6×2 inch round pan with parchment or wax paper. Press graham cracker mixture into lined pan, moving it up the sides a bit, and bake 15 min at 325.

Mix 1/2 T lemon juice, yogurt, cream, and vanilla, and set aside. In another bowl, mix sugar and flour and set aside. Using a hand mixer on the lowest speed, lightly mix the cream cheese and then add the sugar mixture and gently mix until blended. Then add yogurt mixture and gently mix until blended. Then add egg and mix until blended, scraping sides frequently. Firmly tap the bowl on the counter until bubbles are gone. Scrape batter into prepared crust.

Put cheesecake in instant pot on wire rack with 1 1/2 cups water. Cook on high for 23 minutes (keep warm function OFF) and allow pressure to naturally release.

Mix the sugar, lemon zest, the 6 T lemon juice, pinch of salt, and one egg in the top part of a double boiler. Cook over boiling water for about 10 min until thick. Add 3 T butter or spread and mix until melted. Put through a fine strainer. Spread on top cheesecake.

Adapted from here: https://www.favfamilyrecipes.com/island-pecan-pie/

But reduce the sugar from 2 c to 1.5 c. The pie is best after sitting out at room temperature for a day.

2 c mashed baked or boiled sweet potatoes (~ 3 potatoes) 1/2 c (1 stick) softened butter 2 eggs 2/3 brown or white sugar 1/3 c cream or evaporated milk or milk 1 t vanilla extract 1/2 t ground cinnamon 1/2 t ground nutmeg 1/2 t ground ginger 1/8 t salt Combine all ingredients. Pour into a 9 inch unbaked pie crust. Bake at 350 for 55-60 min or until set (or at 400 for 10 min then at 350 for 40-50 min or until set)

1/3 c cream
1 t sugar
1/3 t vanilla

Mix, whip on medium speed in chilled bowl for about two minutes until soft peaks form (peaks should not immediately collapse). Don’t overwhip or gets buttery.

Makes 4 servings.