Easy Rice Pudding

Ingredients:

1 2/3 cups milk
3/4 cup cream
1/4 cup short-grain rice
1 1/2 tbsp caster sugar
1/4 tsp vanilla essence
1/4 tsp freshly grated nutmeg
1 bay leaf

Preparing:

Preheat the oven to 150ºC (300ºF) and butter a 1 litre ovenproof dish.

Mix together the rice, milk, caster sugar, cream and vanilla essence and pour into the dish.
Dust with nutmeg and icing sugar and float the bay leaf on top.

Bake for 3 hours ans serve.

Sweet Potato Royal Pie

Ingredients:

2 cans sweet potatoes
1 cup sugar
1/2 cup milk
1/2 cup melted butter
2 eggs
1 tsp vanilla
1/2 tsp ground nutmeg
1/2 tsp pepper
1/2 tsp ground cinnamon
1/2 tsp ground jamaica
1 mold 9-inch with crust

Preparing:

Liquefy all ingredients.
Pour the mixture over the pie crust.
Bake at 175ºC (350ºF) for 1 hour.

Thanskgiving Jalousie

Ingredients:

500 g apples, peeled, cored and cubed
375 g puffy pastry
30 g sultanas
30 g unsalted butter
1/4 cup soft brown sugar
1 tbsp lemon juice
1 tsp grated lemon rind
1/4 tsp nutmeg
1/4 tsp cinnamon
1 egg, lightly beaten to glaze

Preparing:

Preheat oven to 220ºC (425ºF).

Melt butter and sugar in a frying pan.
Add apples, lemon rind and lemon juice, and cook for 10 minutes until mixture is thick and syrupy.
Stir in the nutmeg, cinnamon and sultanas.
Cool completly.

Cut the block of puff pastry in half.
Roll out on a floured surface one half of the pastry to a 24cm x 18cm rectangle.

Spread the fruit mixture onto the pastry, leaving a 2.5 cm border.
Brush the edges lightly with the beaten egg.

Roll the second half of the pastry on a lightly floured surface to 25cm x 18 cm rectangle.
Cut slashes in pastry across its width, leaving a 2 cm border around the edge, using a sharp knife.
Glaze the top with egg and bake for 30 minutes.

Cranberry and Sweet Potato Bake

Ingrdients:

16 ounces whole-berry cranberry sauce, divided
15 onces sweet potatoes drained
8 ounces crushed pineapple in juice drained
2 tbsp melted butter
1/2 tsp salt
1/8 tsp ground nutmeg
1 large egg
Dash of black pepper

Preparing:

Preheat oven to 170ºC (350ºF).

Combine sweet potatoes and pineapple and mash with a potato masher.
Stir in butter, salt, nutmeg, pepper and egg.
Swirl in 1 cup cranberry sauce.

Spoon 1/3 cup sweet potato mixture into each of 4 ounces ramekins coated with cooking spray.
Top each with 1 tbsp cranberry sauce.

Bake for 40 minutes.