A Farmers' Market Favorite! [Recipe: Bryce's Honey Bee Cookies}

A few weeks ago I posted a recipe for Vegan Pumpkin Muffins. These were the first summer special that my sister let my kids make for in her bakery for when we would visit during summer break.  Since my daughter had her special sorted out with the pumpkin muffins, I helped my son to come up with something he could make. I believe this was adapted from a recipe that used maple syrup, but I can not find the original. (Someday I'll try is with maple syrup to see how they turn out-I'll keep you posed.) These were a hit at the farmers' market!

Bryce's Honey Bee Cookies

4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup butter, softened
1 cup packed brown sugar
1 egg
1 cup honey
1 teaspoons vanilla
1/3 cup granulated sugar for rolling shaped cookie dough in

1. Preheat oven to 350°F. Line cookie sheets with parchment paper or silicone liner; set aside

2. In a large mixing bowl, sift together flour, baking soda, and salt; set aside.

3. In another large mixing bowl, cream butter and brown sugar. Add egg, honey, and vanilla; mix until well blended. Add the flour mixture and stir until well combined. Shape dough into 1 inch balls, roll in granulated sugar and place on prepared baking sheet about 2 inches apart; flatten slightly.

4.  Bake in preheated oven 8 to 10 minutes, or until light golden brown. Leave on baking sheet for 5 minutes, then move to cooling rack to finish cooling.

Yields about 4 dozen cookies.

Enjoy!

Success! {Recipe: Cheddar Chive Sourdough Biscuits)

It's been about 8 months since I started my venture into sourdough and, other than my father-in-laws pancake recipe, I've had very little success baking with it; that is until I tried these Cheddar Chive Sourdough Biscuits. So far I have tried pizza crust, English muffins, plain sourdough biscuits, and muffins. All were fine, but not great. These Cheddar Chive Sourdough Biscuits are fantastic! I have yet to try bread because of the time needed to make it, I hope to try my hand at it soon. 

Cheddar Chive Sourdough Biscuits

This recipe is adapted from a one found @leelalicious.com.

Ingredients:

1 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup cold butter, cubed
3/4 cup grated cheddar cheese
1/4 chopped chives
1/2 cup sourdough starter
2-4 tablespoons milk

Instructions:

1. Preheat oven to 425ºF. Line baking sheet with parchment or silicone liner; set aside.

2. Whisk together flour, baking powder, baking soda, and salt. Cut butter into the flour mixture with a pastry blender or fork until the mixture resembles wet sand.

3. Stir in cheddar cheese and chives. Gently stir in sourdough starter with a fork. If dough still looks dry, add milk a tablespoon at a time, until a soft dough is formed. 

4. Turn dough onto a floured surface and knead a 3-5 turns. Flatten dough and cut into 10-12 biscuits using a knife or biscuit cutter. 

5. Place cut biscuits onto prepared baking sheet and bake for 15-18 minutes, or until golden brown.

Enjoy!

Ooey, Gooey, Sticky, Chewy {Recipe: Can't Lose Popcorn Balls}

Popcorn balls are one of my favorite treats this time of year. This recipe is one that I used to make when I was a teen; it originally comes from 'Teen Magazine. Warning: you need strong teeth, they're chewy! 🚫for those who have braces. 

Can't Lose Popcorn Balls

12 cups popped popcorn
2 cups dry-roasted peanuts 
1 cup raisins
1 cup sugar
3/4 cup light corn syrup
1-14 ounce can sweetened condensed milk
1/8 teaspoon salt
1/4 cup butter
1 teaspoon vanilla extract

1. Combine popcorn, peanuts, and raisins in an extra large mixing bowl; set aside.

2. In a heavy saucepan combine sugar, corn syrup, sweetened condensed milk, and salt; mix well. Cook mixture over medium heat, stirring constantly, until it reaches 230ºF on a candy thermometer or until a small amount dripped into cold water forms a soft ball. Once soft ball stage is reached, remove mixture from heat, let cool slightly (about one minute), then stir in butter and vanilla. 

3. Pour caramel mixture over popcorn mixture; toss to coat. With well buttered hands, quickly shape coated popcorn into approximately 3" balls. Be very careful when forming the balls that the caramel is not too hot, it can burn your hands! Keep cold water close by just in case you get some caramel that is too hot on your hands. This part is a tricky, you don't want to wait for the caramel to cool too much, or else the popcorn won't stick together. Place popcorn balls on a baking sheet lined with parchment paper or silicone baking mat; let stand at room temperature until completely cool. Loosely cover or wrap individually with plastic wrap. 

Makes 12 to 14 popcorn balls

Note: There were several peanuts left over on the bottom of the bowl after forming the balls, so I chopped them up and set aside. I then melted about 1/2 cup milk chocolate chips in the microwave (for 1 minute, stir, and about 30 seconds more), and drizzled the chocolate over the popcorn balls. I finished the popcorn balls off by sprinkling the chopped peanuts on top. I placed the tray of popcorn balls into the freezer for about 15 minutes to harden the chocolate. 

Happy Halloween!

So Easy Even a Kindergartener Can Make Them! {Recipe: Vegan Pumpkin Muffins}

When looking for another recipe, I came across this recipe for pumpkin muffin recipe. It comes from my daughter's kindergarten class at her Montessori school. The teacher supplied the recipe and I volunteered to help the kindergarteners make them. If I remember correctly, it went smoothly and students loved making them. My daughter is now 16 and a junior in high school.

Vegan Pumpkin Muffins 

These are sweet enough on their own, but I add a little Maple Glaze if I want to decorate them a bit. I have served these as a vegan option at Thanksgiving. 

2 tablespoons flax seed meal
6 tablespoons water
1 1/2 cups sugar
1 cup pumpkin
1/2 cup applesauce
1 1/3 cup all purpose flour
1/3 whole wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon salt
1/2 baking powder
1/2 teaspoon nutmeg
1/4 teaspoon cloves

1. Preheat oven to 350ºF. Line muffin tin with cupcake liners; set aside.
2. In a medium size mixing bowl, whisk together flax seed meal and water. Mix in sugar, pumpkin, and applesauce: set aside.
3. In a large mixing bowl, whisk together all purpose flour, whole wheat flour, baking soda cinnamon, salt baking powder, nutmeg, and cloves.  Add pumpkin mixture and stir until well combined, but be careful not to over mix. Pour batter into prepared muffin tin.
4. Bake in a preheated oven for 15-20 minutes or until a toothpick inserted into the center of one muffin and comes out clean. 

Maple Glaze

1 cup powdered sugar
2 tablespoons maple syrup
1/8 teaspoon maple extract (optional)
1-2 teaspoons water

Whisk together all of the ingredients, except water. If glaze is too thick, add water 1/2 teaspoon at a time until desired consistency is achieved.


Makes 12 muffins

Enjoy!

Not Again! {Recipe: Italian Spaghetti}

Without fail, if I ask my son what he wants for dinner he says spaghetti. It doesn't matter if we just had it, he will still say that is what he wants. So, it's only fitting that I write up a recipe that he can make when he moves out on his own. I don't usually follow a recipe when I make spaghetti, I just wing it. But because I don't follow a recipe, it doesn't always turn out the same. This is the recipe I use when I want to make sure it turns out; this recipe is consistently good.  It comes from my old Betty Crocker Cookbook that I was given when I was 12. This cookbook is still one of my favorites!

Italian Spaghetti

Recipe adapted from 1974 addition of Betty Crocker's Cookbook.

2 pounds ground turkey or beef
1 medium onion, finely chopped (about 1/2 cup)
2 cans (15 ounces each) tomato sauce
2 cans (6 ounces each) tomato paste 
2 envelopes (1 1/2 ounces each) Italian style spaghetti sauce mix with mushrooms
2 cups water
1 teaspoon sugar
1 teaspoon dried oregano leaves
2 cloves garlic, crushed
1 bay leaf
16 ounces package spaghetti
Grated Parmesan cheese (optional)

Cook and stir ground turkey (or beef) and onion until meat is brown and onion is tender. Stir in remaining ingredients except spaghetti and cheese. Cover and simmer 1 1/2 hours, stirring sauce occasionally. 

Cook spaghetti according to package directions. Serve meat sauce over hot spaghetti and top with grated Parmesan cheese, if desired. 

Serves 8

Note: This recipe can easily be converted to a slow cooker recipe. Just place browned meat and onion mixture into a slow cooker, stir in remaining ingredients except spaghetti and cheese. Cook in slow cooker for 6-8 hours on low. Serve over cooked spaghetti and top with grated Parmesan, if desired.

Enjoy!

One Should Not Live on Ramen Alone {Recipe: Korean Turkey Bowls with Brown Rice}

This is another recipe for my son. He is soon to move out on his own, so I am teaching him a few simple dishes he can easily prepare.  Asian food is probably his favorite and this is an easy, healthy, economical dish he can make when he is on his own. Hopefully teaching him to make dishes like this will prevent him from eating instant ramen all of the time! 

Korean Turkey Bowls with Brown Rice

This recipe is adapted from one found @www.dashofevans. This would also make for a great lettuce wrap filling! 

1.25 pounds ground turkey (ground chicken would also work)
1 medium zucchini, shredded
1-2 carrots (depending on size), peeled and shredded
2 tablespoons brown sugar
1/4 cup soy sauce
1 1/2 tablespoons sesame oil
1 teaspoon fresh ginger (minced), or 1/2 teaspoon ground ginger
1 tablespoon canola oil
2-4 cloves of garlic (depending on size of close and taste), minced
2 large green onions, sliced
2 cups cooked brown rice

Additional ingredients (optional): shredded carrot and cucumber slices.

1. Brown ground turkey in a large skillet over medium heat. Crumble with spatula while cooking. 
2. Add carrot to ground turkey and cook for about 3-4 minutes. Then add zucchini and cook for about 1-2 minutes more, or until it just begins to soften. 
3. In a small bowl whisk together, brown sugar, soy sauce, sesame oil, ginger, canola oil, and garlic. 
4. Slowly pour soy sauce mixture over ground turkey. Stir to cover meat. 
5. Put heat on low and continue cooking the meat/sauce mixture for 2-3 minutes to thicken the sauce.
6. Serve over cooked brown rice. Garnish with green onion, sliced cucumbers, and/or shredded raw carrot. For a bit of spice, drizzle a little sriracha on top.

Makes about 4 servings

Enjoy!

Afternoon Affogato (Recipes: Dulce de Leche Ice Cream and Affogato)

Affogato is another dish my son wanted me to show him how to make. It is a dish that simple, delicious, and something he can serve if he wants to impress someone, especially if he makes the ice cream.

We usually have Affogato in the afternoon because of the espresso. Although it is only one shot of espresso, it is enough to keep us up. But, it is a great afternoon pick me up!

Dulce de Leche Ice Cream

This recipe is originally from Gourmet Magazine. It's been a family favorite for years. 

Ingredients:

2 cups whole milk
1 cup heavy cream
1 pound dulce de leche (about 1 2/3 cups)
1/8 teaspoon pure vanilla extract 
3/4 cup chopped pecans, toasted (optional)

Preparation:

Bring milk and cream just to a boil in a 3-quart heavy bottom saucepan over moderate heat, then remove from heat and whisk in the dulce de leche dissolved. Whisk in vanilla and transfer to a metal bowl. Quick-chill by putting bowl in a larger bowl of ice and cold water and stirring occasionally until cold, 15 to 20 minutes.*

Freeze mixture in ice cream maker until almost, then fold in pecans if using. 

Transfer ice cream to an airtight container and put in freezer to harden, at least 1 hour.**

Makes about 1 1/2 quarts.

*I put the bowl in my chest freezer for about 1/2 hour instead of ice and cold water.

**I find it takes several hours for the ice cream to harden. 

Note: My son thinks that a bit of salt would be good, maybe about 1/4 teaspoon. I think he is right, next time we will try it. 

Affogato

Place a one large scoop or two small scoops of very cold ice cream*(Dulce de Leche Ice Cream is really good for this dish, but vanilla, chocolate, hazelnut, and coffee ice cream are all good as well) into a chilled small dish, wide mouth small glass, or coffee cup. Pour a shot of freshly brewed espresso or strong coffee over the ice cream and serve immediately, or serve the espresso or coffee on the side and have guests pour it over their ice cream themselves. Garnish with grated or shaved chocolate, and/or toasted pecans or almonds, if desired. 

*Tip: Ice cream can be scooped out ahead of time onto a baking sheet and put in the freezer until serving time. This will assure that the ice cream is frozen solid and won't melt as fast when the hot espresso or coffee is poured over. 

Enjoy!

Salad Worth Fighting Over {Recipe: Chicken Salad}

This blog was started because my daughter wanted to learn to cook, but from time to time my son wants to get in on the cooking. He is 18 and will soon move out on his own, so he wants to learn a few simple recipes that he can make. This is a recipe I haven't made for years, but when I came across it recently my son asked if I could show him how to make it. It's a great recipe for him to learn; it's easy, can be made ahead, and versatile.

The title for this post comes from the fact that my son and husband fought over the left overs to take to work for lunch. Fortunately it is so easy to make, I just made another batch. 

Chicken Salad

3 boneless, skinless chicken breasts
seasoned salt
poultry seasoning 
1/2 cup finely chopped red onion
3/4 cup green seedless grapes, cut in 1/2-1/8ths, depending on the size
3 hard boiled eggs, chopped
1/2 cup mayonnaise 
1 tablespoon sweet pickle relish
1 tsp of your favorite prepared mustard
1/2 teaspoon salt, or to taste
1/4 teaspoon finely ground white pepper, or to taste
chopped cashew pieces, optional

Season chicken with seasoned salt and poultry seasoning*; set aside.  Coat a large sauté pan or frying pan with vegetable cooking spray or enough vegetable oil to cover the bottom of the pan. Preheat pan over medium heat, then add seasoned chicken. Brown chicken on both sides. Check internal temperature of the chicken with an instant read thermometer inserted into the thickest part of the chicken. If the internal temperature has not reached 165ºF, reduce the heat to low, cover and continue to cook until the internal temperature reaches 165º. Once chicken is done, place it on a plate and set it aside to cool. Dice the chicken once it has cooled. Place chicken in a medium size mixing bowl, along with onion, grapes, and eggs; set aside. In a small mixing bowl, stir together mayonnaise, sweet pickle relish, mustard, salt and pepper. Add mayonnaise mixture to the chicken mixture; stir until well combined. Refrigerate until serving. This can be served as a sandwich or on a bed of your favorite greens. If desired, sprinkle chopped cashew pieces, or other chopped nuts on top of the chicken salad. 

*I don't have exact measurements for the amount of seasoned salt snd poultry seasoning, I just sprinkle some on until it looks well seasoned. An estimate of the amounts would be about 1/2 teaspoon and 1 teaspoon poultry seasoning.  

Serves 4-6

Enjoy!

Made for Each Other {Recipe: Blueberry Lemon Cake}

Blueberry and lemon are two flavors that are made to go together. Something so simple as fresh blueberries, a sprinkle of sugar, and a squeeze of lemon on crepes or thin pancakes is absolutely delightful. These two flavors are also great together in baked goods. Whether it's muffins, pancakes, or cakes, they are all delicious.

This cake is my latest creation with the blueberry and lemon combination. The basic cake recipe is Ina Garten's Lemon Yogurt Cake which can be found in her Barefoot Contessa at Home cookbook. I love the nice bright lemon flavor of this cake on it's own, but it is fantastic with the blueberries added!

Blueberry Lemon Cake

The original recipe is for a 8 1/2" x 4 1/4" x 2 1/2" loaf cake, but it bakes beautifully in a 9-inch round cake pan. 

For Cake:

1 1/2 cups + 1 tablespoon all purpose flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup plain whole milk yogurt

1 1/3 cups sugar, divided

3 eggs

2 teaspoons grated lemon zest

1/2 teaspoon vanilla

1/2 cup vegetable oil

1/3 cup freshly squeezed lemon juice

1-4 ounce package of fresh blueberries, rinsed and dried

For Glaze:

1 cup powdered sugar

2 tablespoons freshly squeezed lemon juice

Instructions:

Preheat oven to 350°F. Line the bottom of a 9"round cake pan with parchment paper and spray with nonstick cooking spray; set aside. Sift together 1 1/2 cups flour, baking powder, and salt in a to a medium size bowl; set aside. In a large bowl, whisk together yogurt, 1 cup sugar, eggs, lemon zest, and vanilla. Slowly add the dry ingredients to the wet; mix until just combined. Using a rubber spatula and fold in oil into batter until fully incorporated. Toss blueberries in about a tablespoon of flour (this is to prevent them from sinking to the bottom of the pan while baking), then fold them into the batter. Pour batter into prepared pan. Bake for about 30-40, or until set and a toothpick inserted in the center comes out clean. While the cake is baking, combine the remaining 1/3 cup sugar and 1/3 cup lemon juice in a small saucepan and cook over medium heat until the sugar is dissolved and the mixture becomes clear; set aside. When the cake is done, let cool in pan for 10 minutes before removing it and placing it on a cooling rack placed over a baking sheet. Using a wooden skewer or toothpick (toothpick holes will be less noticeable), poke holes throughout the cake. Pour the lemon sugar mixture over the cake while still warm, allowing the syrup to soak into the cake. Cool the cake completely. In a small bowl, whisk together powdered sugar and 2 tablespoons of lemon juice to form a glazed. Pour glaze over the cake. Slice and serve on its own or with more fresh blueberries and/or other fresh berries, and/ or whipped cream. 

Makes 6-8 servings. 

Enjoy!

Don't Judge a Recipe by the Ingredients Alone {Recipe: Chicken Tarragon}

This is a recipe I came across in my mother's old recipe file. It is probably from the 1960's. I wanted to try it, but I wasn't expecting much. The recipe doesn't have a lot of seasoning, so I thought it would be bland. Of course I was wrong. This dish is subtlety, but nicely, flavored and rich. It makes for an easy, albeit a bit time consuming, elegant dish. 

Chicken Tarragon

6 chicken breast halves, boneless, skinless*
1 onion, thinly sliced
1 carrot, thinly sliced
1/4 teaspoon tarragon
1/2 cup white wine
5 tablespoons butter, divided
3 tablespoons flour
1/2 teaspoon salt
Dash of pepper
1 egg yolk, slightly beaten
3 tablespoons heavy cream

Place chicken, onion, carrot, tarragon, and wine in a large saucepan; add enough boiling water to cover. Place lid on saucepan and simmer for 25 minutes, until chicken is tender. Remove chicken, plate, and keep warm. Strain liquid. Return liquid to saucepan and boil gently until liquid is reduced to 2 cups, about an hour. In a large sauté pan, melt 3 tablespoons butter, whisk in flour, salt, and pepper. Gradually add the 2 cups of reduced liquid and continue cooking, stirring constantly until mixture is smooth and thickened. Add 2 tablespoons butter and simmer gently 5 minutes, stirring occasionally. Combine egg yolk and cream; whisk into hot sauce. Pour sauce over chicken and serve. 

Yields 6 portions

Note: The original recipe calls for 3 whole chicken breasts to be boned, skinned, and halved; these days most grocery stores do not carry whole chicken breast. I also find that chicken breasts can run very large, I try to find ones on the small side.  Also, as shown in the photo, I prefer to use chicken breast and thighs. I use 3 half breasts and 4 boneless, skinless thighs. 

Enjoy!

Easter Brunch for Vegetarians {Recipe: Croissant Egg and Cheese Bake With Asparagus}

I recently came across a recipe for a croissant, cheese and egg bake. It sounded fabulous, but is has ham. So I altered the recipe to come up with a vegetarian version. My vegetarian daughter raved about it. There are few vegetarian recipes that I make that garner this much praise from her. Vegetarian or not this egg bake is fantastic! It is also good for more than just brunch, I made it for a meatless dinner.

Croissant Egg and Cheese Bake With Asparagus

This is an vegetarian adaptation of a recipe from a recipe found @ http://www.thecandidappetite.com/croissant-egg-and-cheese-egg-bake/

3 tablespoons butter, melted
9 mini croissants 
9 slices medium or sharp cheddar cheese 
18 asparagus tips
8 eggs
1 cup whole milk
1/3 cup heavy cream
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/2 teaspoon dried parsley
1/2 teaspoon salt 
1/4 teaspoon white pepper
2 teaspoons Trader Joe's Everything Bagel Seasoning
Chopped fresh parsley for garnish, optional

Brush an 8x12" baker* with melted butter; set aside remaining melted butter. Split croissants in half. Working with one croissant at a time, place 1/2 slice of cheese on the bottom of a spilt croissant and one 1/2 on top. Sandwich 2 asparagus tips between the 1/2 cheese slices. Line up the asparagus and cheese croissant sandwiches in the prepared baking dish. In a medium size bowl, whisk together the eggs, milk, cream, garlic powder, onion powder, paprika, dried parsley,  salt, snd white pepper. Pour over the croissant sandwiches in baking dish. Brush the tops of the croissants with remaining melted butter, then sprinkle with Everything Bagel seasoning. Cover and refrigerate for at least an hour or overnight. Preheat oven to 375ºF. Remove cover and bake for 45 minutes to 1 hour, or until the egg mixture is puffed and set. If the tops of the croissants are browning too much while baking, but eggs aren't set, loosely cover with foil for the remaining cooking time. Remove from oven and sprinkle with fresh parsley, if using. Serve immediately. 

Makes 9 servings.

*This is a dimension of a Pioneer Woman baker I have that I purchased at Walmart. Any approximately 2qt. baker should work if mini croissant can be lined up in it and deep enough for the egg mixture. 

Happy Easter!

Springtime, Brunchtime! {Recipe: Yogurt Quiche}

This quiche is the perfect dish for springtime. It's a great addition to an Easter brunch or a great way to use up leftover Easter ham. But don't just limit making this quiche just during springtime, it's good anytime!

I came across this recipe in my old recipe file from when I was a kid. I have been interested in cooking and baking as long as I can remember. Since my mother was a fan of quiche, I would make it for her on occasion. Although Quiche Lorraine was probably her favorite, she enjoyed other quiches, like this one, as well.

Yogurt Quiche

This recipe is very versatile. I think it would be good to add more vegetable, like corn or chopped broccoli. For a vegetarian option, just leave out the ham.

1 unbaked pie shell
1 cup mushroom, sliced
1 small onion, diced
2 tablespoons butter
2/3 cup grated Tillamook Extra Sharp Cheddar*
1/2 cup chopped ham (I use lean turkey ham)
5 eggs
1 cup plain whole milk yogurt
1/2 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon paprika
Red onion for garnish, optional

Preheat oven to 400°F. Sauté mushrooms in one tablespoon butter; spoon into the bottom of pie shell. Sauté onion in remaining tablespoon butter, then spoon on top of mushrooms. Sprinkle grated cheese and diced ham over onion layer. Whisk together eggs, yogurt, salt, white pepper, and paprika until smooth. Pour mixture over cheese and ham. Garnish with thinly sliced red onion, if using. Bake 20-25 minute, or until set. 

Makes 6 servings. 

*Note: The original recipe calls for Swiss cheese, which is good, but I think Tillamook extra-sharp cheddar is better.

Happy Spring!

I'm Still Here! {Recipe: Cheese-Rice Loaf}

After an unintentional hiatus, I'm finally posting on the blog again. Starting a new teaching job and keeping up with the kids and their activities has kept me just a bit too busy to post. I'm hoping to keep up a bit better, but with prom and my son's high school graduation coming up I may not be back much until summer break starts. 

One thing I have been working on in the kitchen is making my own sourdough starter and trying recipes with it. I have a very good starter going and I've been testing a few recipes with it. Working with sourdough is a slow process and is teaching me lots of patience. Until I perfect some sourdough recipes to post, I have a few family recipes I'm looking forward to sharing. 

This is my mother's recipe Cheese-Rice Loaf. It is my favorite meatless meal my mother made; pairing it with a salad makes for the perfect vegetarian comfort meal. I thought the recipe for this was long gone, so I was thrilled when I came across it in her old recipe file. 

Cheese-Rice Loaf

1 1/2 cup cooked rice

2/3 cup grated cheese (cheddar cheese)

1 1/4 cup milk

1 egg

3/4 teaspoon salt

1 tablespoon parsley (fresh)

1/4 cup grated onion

Melt cheese in milk over boiling water.* In a medium-size bowl, beat egg, then add salt, parsley, grated onion, rice, and cheese milk mixture. Pour into a 5x8" greased loaf pan. Bake in a moderate oven (350°F) for 1 hour, or until set. Serve with tomato, mushroom or cheese sauce. 

*Note: I'm sure my mother used a double boiler, but I do not have one. Instead, I put a medium-size metal bowl over a medium-size saucepan of boiling water, making sure the bottom of the bowl does not touch the boiling water. 

Cheese Sauce: 

The original recipe just says "sauce" and listed following ingredients except the cheese; there are no instructions given. I have only had the loaf with cheese sauce, so added the cheese and instructions to the recipe. 

1 tablespoon butter

1 tablespoon flour

1 cup milk 

1 cup grated cheddar cheese

1/4 teaspoon salt

Melt butter in a small saucepan over medium heat, whisk in flour and cook for about 1 minute. Slowly whisk milk into the butter/flour mixture. Continue to cook mixture until it thickens. Stir in  cheese and salt; continue cook until cheese is melted. Pour cheese over the Cheese-Rice Loaf, or spoon over individual servings. 

Enjoy!