Coconut Rice Pudding with Raspberries

Ingredients

  • 3 large eggs

  • 1/4 cup sugar

  • 1/2 vanilla bean, split and scraped

  • 1/4 teaspoon coarse salt

  • 3/4 cup sweetened shredded coconut

  • 1 1/2 cups half-and-half

  • 1/2 cup unsweetened coconut milk

  • 3/4 cup Cooked Short-Grain Rice

  • 1 pint ripe or overripe raspberries

  • 1/2 cup unsweetened large coconut flakes, toasted, for garnish

Directions

Preheat oven to 325 degrees and bring a kettle of water to a boil. Whisk together eggs, sugar, vanilla seeds, and salt in a large bowl. Stir in shredded coconut, half-and-half, coconut milk, and rice.

Place six 6-ounce ramekins (each 1 inch deep and 5 inches in diameter) in a roasting pan and divide rice mixture evenly among ramekins. Transfer pan to oven and pour in enough hot water to reach halfway up ramekins. Bake 20 minutes, then stir each pudding to distribute rice evenly. Divide raspberries among puddings, scattering them over tops. Bake until puddings are set and barely wobbly when shaken, 18 to 20 minutes more. Carefully remove each pudding as it is ready (some will take longer than others because of placement in pan), and let cool slightly, about 15 minutes. Garnish puddings with coconut flakes and serve warm.

Brownie ‘n Berries Pizza

  • 454 g Gluten free brownie mix

  • Butter and eggs called for on brownie mix box

  • 1 package (8 oz) cream cheese, softened

  • 1/3 cup sugar

  • ½ teaspoon vanilla

  • 2 cups sliced fresh strawberries

  • 1 cup fresh blueberries

  • 1 cup fresh raspberries

  • ½ cup apple jelly

Heat oven to 350°F (or 325°F for dark or nonstick pan). Grease bottom only of 12-inch pizza pan with cooking spray or shortening.

In large bowl, stir brownie mix, butter and eggs until well blended. Spread in pan.

Bake 18 to 20 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely, about 1 hour.

In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base. Arrange berries over cream cheese mixture. Stir jelly until smooth; brush over berries. Refrigerate about 1 hour or until chilled. Cut into wedges. Store covered in refrigerator.

Fresh Raspberry Cake

 1 1/3 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/3 cup butter, room temperature
1 cup sugar
1 large egg
2 tsp vanilla extract
1 tsp lemon zest
1/2 cup buttermilk
1 1/2 cups fresh raspberries
1 tbsp coarse sugar, for topping

Preheat oven to 350F. Lightly grease a 9-inch springform pan.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, cream together butter and sugar until light. Beat in the egg, vanilla extract and lemon zest, mixing until smooth. Blend in about 1/3 of the flour mixture, followed by half of the buttermilk. Stir in half of the remaining flour mixture, followed by the rest of the buttermilk, then add the last of the flour mixture. Stir only until everything is just combined and no streaks of dry ingredients remain. Batter will be thick.
Spread batter evenly into the prepared pan. Arrange raspberries evenly over the top of the batter. The batter will rise up around the berries as it bakes, so you don’t need to push them in. Sprinkle the cake with coarse sugar.
Bake for about 45-50 minutes, or until a toothpick inserted near the center comes out with only a few moist crumbs attached.
Cool completely in the pan before slicing and serving. Store leftovers in an airtight container.

Brown rice salad with raspberries and blackberries

Ingredients

  • 3 cups water

  • 1 ½ cup long-grain brown rice

  • 1 orange, zested and juice

  • 1/3 cup extra-virgin olive oil

  • 2 tablespoons cider vinegar

  • 2 teaspoons Dijon mustard

  • ¾ teaspoon salt

  • Freshly ground pepper, to taste

  • 3 scallions, minced

  • ½ cup sliced almonds, toasted

  • 1 ½ cups berries

  • Fresh mint for garnish

Directions

Bring water to a boil in a large saucepan over high heat. Add rice, return to a boil, cover, reduce heat to low and simmer until the water is absorbed and the rice is tender, 40 minutes. Remove from the heat, spread out on a sheet pan to speed cooling or transfer to a metal bowl and refrigerate until cold, about 2 hours.

Whisk orange juice, orange zest, olive oil, vinegar, mustard, salt and pepper in a large bowl. Stir in scallions, almonds and the rice. Fold in berries and garnish with mint.