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This first one is from Mr. Food. They act like we've ever heard of it, or something similar. I'm going to make it some time to see if I recognize it, but I don't think I will.
Hotel Rice Pudding
Serves: 8
1/4 cup (1/2 stick) butter
1/2 cup sugar
4 eggs
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup (1/2 pint) sour cream
1 cup raisins
1/3 cup chopped maraschino cherries
3 cups cooked long- or whole-grain rice (not instant)
Preheat oven to 350 degrees F. Coat a 1-1/2-quart casserole dish with cooking spray.
In a large bowl, cream butter and sugar. With an electric beater, beat in eggs one at a time. Add remaining ingredients and mix well.
Pour into prepared dish and bake 45 to 50 minutes, or until center is set.
I made these cranberry bars the other night, using dried cranberries, which are sweeter than fresh (or frozen). The first day, they were too sweet, but day two the tartness is just right.
Cranberry Bars
1 1/2 cups flour
1/2 cup powdered sugar
1/2 cup butter, softened
2 eggs
3/4 cup granulated sugar
1/8 teaspoon salt
1/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon almond extract
1 1/2 cups dried cranberries (or fresh ones chopped)
Preheat oven to 350 degrees F.
In a large bowl, combine 1 1/2 cups flour, the confectioners' sugar, and butter. Mix with a fork or your hands until mixture starts to hold together.
Press into bottom of a greased 8 by 8 inch pan. Bake 15 minutes then remove from the oven.
Meanwhile, in another large bowl, combine the eggs, granulated sugar, salt, 1/4 cup flour, baking powder, and almond extract; mix with a wooden spoon until smooth. Fold in cranberries. Spread mixture over hot crust, and bake 32 to 35 minutes, or until top is light golden.
Remove from oven; let cool then cut into bars.
