Lion House Rice Pudding

2 cups cooked rice

2 cups milk

1 large can evaporated milk

½ cup raisins

2 Tbsp.cornstarch

¼ tsp. salt

½ cup plus 2 Tbsp. sugar

2 eggs, slightly beaten

⅛ tsp. nutmeg

⅛ tsp. cinnamon

1 tsp. vanilla 

 

In heavy 2 or 3-quart saucepan, combine cornstarch, salt, and sugar and blend well. Add milks, stirring constantly over medium heat until thick and smooth. Add rice; reheat to a full boil. Remove from heat. Pour a little of the hot mixture into beaten eggs while stirring rapidly. Return egg mixture to hot milk and rice and stir until thickened. Remove from heat. Stir in raisins, spices, and vanilla. Chill. Makes eight ½-cup servings.

Crescent Rolls

1 scant tablespoon yeast

1 tablespoon sugar

1/3 cup warm water

3/4 teaspoon salt

1/2 cup canola oil

1/2 cup sugar

3 eggs, beaten

1 cup warm milk

5 cups flour, more as needed

1/2 cup butter, melted

1. In a small bowl, mix the yeast, tablespoon of sugar, and warm water. Set aside for three to four minutes, allowing the yeast to activate. In a separate bowl, mix the salt, oil, and 1/2 cup sugar. Stir in the yeast mixture. Add the eggs and warm milk. Slowly stir in the flour. Add an additional 1/2 to 1 cup of flour if the dough is too sticky to form a ball.
   
   
2. Cover the dough and let it rise for three or four hours.
   
   
3. Divide the dough into two pieces. Roll each piece into a circle about 1/4-inch thick. Brush the dough with melted butter. Slice the dough like a pizza into 12 wedges and roll up each wedge from the wide end to the narrow end. Place the rolls on baking sheets with the narrow tip of dough tucked underneath. Cover the rolls with a clean dish towel and let them rise for another two or three hours.
   
   
4. Brush the tops of the rolls lightly with butter and bake them for 10 minutes at 375°F (190°C). Makes 2 dozen.
   
   https://www.lds.org/friend/2007/11/kitchen-krafts?lang=eng
   
   

Grandma Anderson's Gingerbread Cookies

1 1/2 C. Shortening
2 C. Sugar
2 Eggs
1/2 C. Molasses
Pinch of salt
4 C. Flour
4 tsp. Soda
2 tsp. Baking powder
2 tsp. Cloves
2 tsp. Cinnamon
2 tsp. Ginger

Cream sugar and shortening.  Then add eggs, molasses and salt.  In a seperate bowl mix all dry ingredients together then gradually add to the creamed mixture.

Roll dough into small balls then coat in sugar.  Bake at 350 degrees for 8-10 minutes.

Stuffing

1 C butter 

2 large stalks celery with leaves, chopped

1 large yellow onion, chopped

9 C bread cubes (Sis. Brotherson prefers Italian bread.  Cut in 1 1/2 inch cubes, spread on cookie sheet and dry in 200 degree oven for an hour)

2 T fresh sage

2 T  fresh rosemary

2 T fresh thyme

salt and pepper to taste

1 lb sausage (Sis. Brotherson prefers the maple flavored)

2 baking apples, chopped

craisins and/or cranberries

1-2 C chicken broth and/or a couple eggs

Melt butter, saute celery and onion, stir in bread and additional ingredients.  If you want sticky stuffing add broth and eggs.  If you want crumbly, just add the broth.  She said she does it in a 9x13 pan, but she didn't say at what temperature or for how long, but maybe you can wing it. :)

http://luckylymansfamilyblog.blogspot.com/search/label/recipes