Archive for July, 2016

Rice Pudding – A small batch

rice pudding

1/2 cup cooked rice, cold
3/4 cup dairy (I’m told nut milk works, but I can’t confirm that)
1 tablespoon sugar
pinch of salt
drop of vanilla
pinch of cardamom

Bring all ingredients to a low simmer, over medium heat
reduce heat to low, cover, and stir occasionally until milk is completely absorbed
(this process can be hurried along by not covering the pot and stirring more frequently)

Serve warm or cold, with or without raisin, or with or without chopped nuts.


July 11, 2016 at 9:55 pm Leave a comment

Cherry Pie for One or Two

cherry pie

1  5-inch pie plate

Pie dough, a small batch
1 cup sweet cherries, pitted
3 tablespoons sugar
squeeze of lemon juice
1 tablespoon cornstarch
1/2 tablespoon butter, cut into small pieces
1 egg, beaten or 1 tablespoon cream
sugar for sprinkling

Preheat oven to 400℉

Toss cherries with sugar, lemon juice, cornstarch in a bowl

Roll out bottom crust
line the pie plate
trim the edges and reserve

Roll out left overs for top crust
cut strips for traditional lattice top

Fill the bottom crust
dot with butter
form top crust

Brush with egg wash or cream
sprinkle with sugar
place on cookie sheet to avoid making a mess of your oven

Bake for 15 minutes, then reduce the temp to 350°F and cook for 30 minutes or until the crust is nicely browned and the filling is thick and bubbly.

Allow to cool completely before serving.

July 10, 2016 at 1:20 am Leave a comment

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#persimmons are plentiful this time of year. 'What to do with them?' is always the question. I'm considering apple & persimmon #handpies a #smallbatch #audreycancook It's going to be a #smallbatch #thanksgiving this year. #audreycancook #indigo dyed #shibori pillows
#audreycancook Another #leftover creation, skillet #appletart, a #smallbatch #audreycancook Skillet chicken #enchiladas a #smallbatch.  A great recipe for clearing out the fridge. On the blog soon. #audreycancook I've been working on a recipe for #icecream made without a machine. They're all over the web. I'm still not convinced, it's overly sweet and the texture is like frozen mousse. #audreycancook