Sunday, March 21, 2010

West Indian Chicken

If you like curry I think you will love this recipe. Hal & I are only fond of curry.

2 servings
350 calories per serving

1 clove garlic, pressed
1 tsp ginger root, grated
1 tbsp lime juice, freshly squeezed
salt to taste
ground pepper to taste
1 chicken leg with back, skinless
1/2 onion, finely chopped
1 green peppers, cut into strips
1 potato, peeled and diced
2 tsp olive oil
1 tbsp curry powder
1/3 cup unsweetened coconut milk
1/4 cup water
1/4 tsp brown sugar
2 tsp fresh cilantro (optional)

Press the garlic, grate the ginger and put them in a bowl. Pour in the lime juice, then add salt and pepper. Separate the chicken drumstick from the thigh and put the pieces in the bowl. Rub the chicken with the marinade, then cover and let stand in the refrigerator overnight.

Prepare the vegetables: finely chop onion and cut the peppers into strips, peel the potatoes and cut into 1.5 cm cubes.

Heat the oil in a sautepan or wok over medium-high heat. Add the chicken pieces and saute thoroughly on each side until golden-brown, about 8 minutes. Take the chicken pieces out of the pan and set them aside, keeping them warm on a plate in the oven.

Lower the heat to medium, thn add the onion and saute 2-3 minutes, taking care not to let it burn. Add the peppers and cook 4-5 minutes until golden brown. Mix the curry with a little bit of the coconut milk and add it to the pan. Cook 2 minutes over low heat with constant stirring.

Put the chicken back into the pan, then add the remaining coconut milk and enough water to make the mixture moist. Cook over medium heat, uncovered, for about 15 minutes.

Add the potatoes and brown sugar, cover and cook an additional 45-50 minutes until the potatoes are soft. Garnish with cilantro leaves then serve.

www.soscuisine.com

Chili con Carne

This chili recipe is quite lovely, mild and a very interesting flavour. I Served it with brown rice. I think I might enter this recipe into a chili cook off if we had one.

2 servings
390 calories per serving

1/2 onions, finely chopped
1 clove garlic, minced
1/4 dried chili peppers, minced
1/2 green peppers, diced
1 tbsp canola oil
200 g ground beef, lean
3/4 cup canned tomatoes (diced or chopped)
1 tbsp tomato paste
ground pepper to taste
1/2 tsp ground cumin
1 tbsp brown sugar
1/3 cup beef broth
1 tbsp water, if necessary
1-1/2 cups red beans (canned)
salt to taste
1/2 tbsp fresh cilantro, chopped (optional)
1/2 lime (optional)

Prepare the vegetables. Finely chop the onion, mince the garlic and chili pepper, and finely dice the bell pepper.

Heat half of the oil in a pan over medium heat. Cook the onion and garlic about 3 minutes until the onion is soft and translucent, with occasional stirring, paying attention not to let them burn. Remove from pan and set aside. Pour the remaining oil into the same pan, heat over medium heat, and add the ground meat. Cook about 5 minutes, stirring occasionally with a wooden spoon, until the meat loses its pink colour.

Put the cooked onion and garlic back into the pan. Add the diced tomatoes, tomato paste, diced bell pepper, minced chili pepper, cumin, and brown sugar. Pour in the warm broth. Cover and cook over very low heat 1-1/2 hours, checking occasionally that the mixture stays moist. Add water if necessary.

Drain the beans, rinse them and drain again. Add them to the pan, mix well, and cook an additional 8-10 minutes. Add salt and pepper to taste. Sprinkle with freshly chopped cilantro leaves, garnish with lime wedges, then serve.

www.soscuisine.com

Melon Granita

4 servings
70 calories per serving

1/2 melon or cataloupe
1 tbsp lemon juice, freshly squeezed
4 tbsp sugar
1/2 cup water

Peel the melon and remove the seeds. Coarsely dice the flesh, then transfer it to the jar of a blender. Pour in the lemon juice, sugar and water, then pulse until smooth.

Pour the mixture into a large glass or metal pan, large enough so that the liquid will be less than 1 cm thick. Freeze until the mixture becomes a firm slush, about 40 minutes.

Scrape the surface with a fork and spoon out the shavings into transparent glasses to serve.

www.soscuisine.com

I have to say, neither Hal nor I were particularly happy with this recipe. I think I will try it again in the summer with local melons.

Sunday, March 14, 2010

Grilled Chicken Caesar Salad



WOW!! The best Caesar Salad I've ever eaten. Everything was so fresh and the dressing (which I did NOT put anchovies in) was fresh and just a little bite from the vinegar. I loved having fresh warm croutons that did not break teeth. Highly recommend this recipe.

2 servings
440 calories per serving

2/3 chicken breasts, skinless (400 g)
3 tbsp olive oil
1 slice whole wheat bread, cubed
2 anchovy fillets, minced
1 clove garlic, crushed
1 egg yolk
1 tsp Dijon mustard
1/2 tsp Worcestershire sauce
1 tbsp wine vinegar
2 tbsp Parmesan cheese, grated
1 slice bacon, chopped
1/2 Romaine lettuce, turn into bite-size pieces (I used 1 Romaine lettuce heart)
salt to taste
ground pepper to taste

Preheat the grill to medium-high heat or preheat the broiler.

Pat the chicken dry, then brush it with a little of the oil and season with salt and pepper. Grill or broil the chicken until cooked through and golden-coloured, about 15 minutes, turning it once. Transfer the chicken to a cutting board and cover it loosely with foil.

Meanwhile, lightly oil a baking sheet, using a little more of the oil. Lay the bread cubes on the sheet and coat them thoroughly with the oil. Grill or broil until the cubes are lightly toasted, about 5 minutes. Set aside.

Drain the anchovy fillets, pat them dry on a paper towel, then mince.

In a small saucepan heat one tablespoon of the olive oil over moderately low heat. Add the crushed garlic then cook 2-3 minutes until it is softened. Add the minced anchovies, then stir and mash them 1 minute to form a paste. Set aside.

Separate the egg yolk from the white.

In a bowl, whisk together the yolk, mustard, vinegar, grated Parmesan cheese, and Worcestershire sauce. Add the remaining olive oil in a stream, whisking until the dressing is emulsified. Add the garlic and anchovy paste. Add salt and pepper to taste. Set aside.

In a nonstick pan, fry the chopped bacon until crisp/ Set aside on a paper towel to absorb the excess fat.

Wash the romaine lettuce, then spin-dry. Reserve the outer leaves for another use. Tear the pale-green inner leaves into bite-size pieces.

In a salad bowl, toss the romaine lettuce with the croutons, the bacon bits and the dressing until the salad is well combined. Cut the chicken crosswise into thin slices, then arrange them over the salad and serve.

www.soscuisine.com

Steamed Couscous

2 servings
210 calories per serving

2/3 cup water
1/8 tsp salt
1 tsp olive oil
2/3 cup coucous
1 tsp butter, unsalted (optional)

Pour the water into a saucepan, then bring it to a rolling boil. Add the salt and oil. Remove the saucepan from heat then slowly pour in the couscous while stirring gently. cover for 2 minutes, until the couscous has swelled and all the water is absorbed. Add a little more water if the couscous looks too dry. 1-2 pats of butter can also be added, if you wish. Serve.

Hal and I both love couscous.

www.soscuisine.com

Apple Compote

This was our supper Saturday night: Garden Salad, Cabbage Soup, Green Lentil Stew with a Tomato Sauce, and Apple Compote.

Here's the dessert recipe:

7-1/2 apples
1/1-4 cup water
1/4 cup sugar (optional)

Cut the apples into quarters without peeling the. (I peeled 8) Put them in a saucepan.

Pour 1-2 cm of water in the bottom of the saucepan and add sugar. Cover and cook over low heat about 10 minutes, until the apples are softened completely.

Puree the apples using a food mill. Let the puree cool down and serve cold or at room temperature. (I left the apple quarters whole; didn't puree them)

A lovely light dessert; a perfect end to the meal.

www.soscuisine.com

Green Lentil Stew with a Tomato Sauce

I've renamed this "Tomato Stew". Delicious. Simple. Very filling.

2 servings
190 calories per serving

7 tbsp green-brown lentils(dried), rinsed and drained
1 cup My Mother's Tomato Sauce (recipe below)
salt to taste

It is not necessary to soak the lentils in advance.

Rinse the lentils and pick out any small stones and debris. Cook them in a saucepan of salted water, about 20-25 minutes until tender but still somewhat al dente. Drain the lentils, discard the liquid and set them aside.

Heat My Mother's Tomato Sauce in a saucepan over medium-low heat. Add the lentils and cook 5-7 minutes, with occasional stirring, until the lentils are fully cooked.

Serve with steamed couscous, steamed basmati rice or steamed brown rice.

I served it with whole wheat couscous and it was perfect.

My Mother's Tomato Sauce

makes 2-1/2 cups

1-2/3 cup canned tomatoes (diced or chopped)
1 clove garlic
1/2 onion, finely chopped
1/2 carrot, finely chopped
1/4 stalk celery, finely chopped
1 tbsp olive oil
1-1/2 tbsp butter, unsalted
1/2 tsp salt
1/4 tsp ground pepper

A food processor to chop the vegetables and a pressure cooker to reduce the cooking time would make things easier with this recipe.

Finely chop the onion, carrot, celery, and garlic.

Heat the oil and butter in the pressure cooker or in a saucepan over low heat. Add the chopped vegetables. Cook 4-5 minutes, stirring a few times; the vegetables must soften without burning. Add the diced tomatoes, salt and pepper to taste.

If you are using a pressure cooker, cover, close and bring to high pressure. Cook 15 minutes from the time it starts to spatter (Follow the manufacturer's directions to determine when high pressure has been reached. If you are not using a pressure cooker, simmer, covered, for about 45 minutes.

This sauce can be stored up to 2 weeks in the refrigerator. Freeze larger quantities.

www.soscuisine.com

Cabbage Soup


8 servings

Preparation 10 min / Cooking 50 min

140 calories per serving

Ingredients

3

onions, thinly sliced

600 g

7 cups

Savoy cabbage, or green , finely chopped

550 g

2 1/2

carrots, shredded

260 g

1 1/2 tbsp

canola oil

23 mL

2 1/2 tbsp

butter, unsalted

35 g

3/4 tsp

sugar

3 g

1 1/4 tsp

salt

5 g

1/2 tsp

ground pepper

2 g

5 1/2 cups

chicken broth

1.38 L

2 3/4 cups

milk, partly skimmed, 2%

700 mL

Before you start

A food processor will make chopping the vegetables easier.

Method

1. Prepare the vegetables: thinly slice the onions; finely chop the cabbage; shred the carrots.

2. Heat the oil and butter in a saucepan over medium heat. Add the vegetables, sugar, salt, and pepper. Stir well, then cover and cook 25 min over very low heat.

3. Pour in the broth, bring to a boil, then cover and simmer 15 min. Pour in the milk, then adjust the seasoning.

4. Ladle the soup into bowls and serve.

Remarks

The soup keeps up to 7 days in the refrigerator or up to 3 months in the freezer. Milk may be added when the soup is reheated.


This soup is delicious and simple to make . . . but . . . I found out that my husband of 26-1/2 years does not like cooked cabbage (only likes raw in salads) . . . you learn something new every day.

http://www.soscuisine.com/en/recipes/view/cabbage-soup?recipe_action=add_to_my_cookbook&sos_l=en

Friday, March 12, 2010

"Jon's" Squisharoos

The MAgic of Jell-o Recip Book

1 pckg of jell-o powder (any flavour)
24 large marshmallows

Empty powder into ziploc bag

Moisten marshmallows 3-4 at a time, by floating in bowl of water, then drop into bag and shake to coat.

Yup! thats it!.

"Bon Appetit!"

Triple Chocolate Almond Pudding Cake

The Magic of Jell-o Recipe Book pg 93

1 pckg Devils Food/chocolate cake mix
1 pckg chocolate pudding mix
2 individual vanilla/plain yogurt cups
1/2 cup vegetable oil
1/2 cup water
4 eggs
3 tbsp almond liqueur/1 tsp almond/vanilla extract

1 cup chocolate chips

1 cup chocolate chipe
2 tbsp butter
2 tbsp almond liqueur
1/2 tsp vegetable oil

1/2 cup sliced almonds


Mix together first 6 items for 4 minutes with mixer on medium. Stir in chocolate chips. Pour into greased/floured fluted pan(bundt pan).

Bake at 350 for 55-60 minutes. Let cool in pan for 15 minutes. Remove and leave to cool complettely on wire rack.

Melt chocolate with butter over low heat on stove. Stir in liqueur and oil. Spoon over cake. Garnish with almond slivers and chocolate curls.

"Bon Appetit!"

Light and Fuity Raspberry Pie

The MAgic of Jell-o Recipe Book pg 125

1pckg raspberry jello
2/3 cup boiling water
2 cups ice cubes
1/2 tub of cool whip/no name whip topping
1 cup raspberries
1 graham/chocolate wafer crumb crust

Dissolve jelly powder in boiling water. Add ice and stir constantly until jelly thickens. Remove unmelted ice.

Whisk in topping until smooth. Chill until thickened, about 3 hours.

Spoon into crust. Chill 3 more hours.

"Bon Appetit!"

Thursday, March 11, 2010

Easy Grasshopper Pie

The Magic of Jell-o Recipe Book pg 81

1 pckg lime jell-o
2/3 cup boiling water
2 cups ice cubes
1 cup thawed cool whip/no name whipped topping
2 tbsp creme de menthe/1tsp mint extract
green food colouring
1 prepared graham or chocolate wafer crust

Dissolve jelly powder in boiling water, add ice stirring constantly until it starts to thicken (3-5 minutes) remove unmelted ice.

Add whipped topping and liqueur and whisk until well blended.

Spoon into crust. Chill 3 hours.

"Bon Appetit!"

Corn Bread Recipe #2

Everyday Cornbread Recipe taken from online source. http://southernfood.about.com/od/cornbread

2 cups cornmeal
3/4 cup flour
3 tsp baking powder
1 tsp salt
2 tbsp honey
1 1/2 cups milk
2 eggs
1/4 cup shortening/margarine

Blend last 4 ingredients, then add dry ingredients and combine only until blended.
OR throw everything in a breadmaker(on mix only).

Spoon into a greased pan.

Bake at 400 for 25 minutes.

"Bon Appetit!"

Corn Bread recipe #1

Betty Crocker Quick Bread Recipe

2 cups flour
2 cups cornmeal
1/2 cup sugar
5 tsp baking powder
2 tsp baking soda
1 1/2 tsp salt
4 eggs
2 cups milk
1/2 cup vegetable oil
1/4 cup shortening/margarine

Blend last 4 items together, then add dry ingredients in mixer, or throw everything in the breadmaker(on mix only).

beat only until smooth.

Place into muffin cups. (Did not turn out well in a loaf!)

Bake at 425 for 20-25 minutes.

This made a loaf and 18 muffins.

(BTW I added green food colouring to the muffins for St Patricks Day!)

"Bon Appetit!"

Rock Road Ice Cream Shop Pie

The Magic of Jell-o Cookbook pg 50

1 1/2 cups cold cream/milk
1 package instant chocolate pudding
1/2 tub cool whip/no name whip topping
1/2 cup chocolate chips
1 cup mini marshmallows
1/4 cup chopped nuts (optional)
1 prepared graham or chocolate wafer pie crusts

Pour milk into a large bowl. Add pudding mix. Whisk for 2 minutes. Let stand 5 min or until slightly thick.

Fold in whip cream, chocolate, marshmallows and nuts. Spoon into crumb crust.

Freeze pie until firm, approx 6 hours or overnight. Remove from freezer 10 minutes before serving. Store leftovers in freezer.

Serve with leftover whip cream topping if desired.

"Bon Appetit!"

Cappuccino Cups

The Magic of Jell-o Cookbook pg 79
Prep 15 minutes.

12 wafer cookies (chocolate or vanilla)
2tbsp instant coffee
1/4 cup hot water
1 1/2 cups cream or milk
1 package of vanilla instant pudding
1/4 tsp cinnamon
3/4 tub cool whip
2 squares of bakers chocolate or equivalent

place cookie at the bottom of muffin pan

Dissolve coffe in hot water in medium size bowl. Add cream, pudding mix and cinnamon. Whisk for 2 minutes. Let stand for 5 minutes or until slightly thick.

Fold in cool whip. spoon on top of cookie n muffin pan. Freeze until firm, about 6 hours.

Remove from pan and serve drizzled with melted chocolate. Makes 12.

Garnish with chocolate covered coffee beans.

I served these instead in mini shot glasses and it made 24 shooters!

"Bon Appetit!"

Wednesday, March 10, 2010

Cold Veggie Appetizer Pizza

There are many versions of the out there, but here's my variation.  I have been known to eat a couple of pieces of this with a salad for lunch or supper, and it makes great "picky" food too. It makes a great potluck offering, too.

Ingredients:

2 packages Pillsbury crescent roll dough
1-2 cups of chopped raw veggies of choice (I use red pepper, zucchini, green onion, broccoli and shredded carrot)
about 1/2 a tub of garlic and herb cream cheese (you can use more or less depending on your taste of course)
1 cup shredded cheese (cheddar or mozzarella usually, but use whatever you like)

Directions:

  1. Open both packages of crescent rolls, one at a time, and unroll dough side by side onto an ungreased cookie sheet.  press down on perforations so that it forms one solid sheet of dough.
  2. Bake at 325 for 10-15 minutes until lightly golden brown.  Set aside to cool completely.
  3. Spread cream cheese over dough, leaving a small border around much like you would expect from pizza.
  4. Cover cream cheese with chopped veggies
  5. Finish with shredded cheese, cut into squares, and serve.
Happy Eating!!

Butterscotch Crunch

This was something I chose to make (still out of the same Good to Go Cookbook) for a number of reasons.  It contains peanut butter (which I would just about die for), it was easy for my two-year-old to help me with, and it was fast.  Best of all though, it was TASTY!!!  Sweet, so cut the squares small, but it is really an easy treat if you need something for a bake sale or just for a girls' night treat.  So, here goes....

Ingredients:

1 cup butterscotch chips
1/2 cup peanut butter (crunchy or smooth, it doesn't matter -- I used smooth)
1 cup Rice Krispies
1 cup salted peanuts (I used salted cashews)

Directions:

  1. In a large microwave-safe bowl, place chips and peanut butter.  Microwave for 30 second to 1 minute, until chips are soft enough to melt into the peanut butter and create a smooth mixture.  (My advice:  Taste the mixture at this point!  It's ooey and gooey and delicious.  Not that I'd know.  I'd never do such a thing, but I'm just saying.....)
  2. Add nuts and cereal, stir to combine.
  3. Pour into 8-inch square pan lined with foil, parchement, wax paper or plastic wrap.  Chill until firm, which only takes an hour or so, and cut into squares.
Happy Eating!

Sunday, March 7, 2010

If French Toast and a Cinnabon had a baby....

... this is what it would taste like.  I made this for hubby's birthday breakfast today, and I think we both agree that it's pretty darn tasty.  Not something to eat every day because it definitely gives your pancreas a work out, but it's a pretty great way to celebrate a special day :)

This is from Top Secret Recipes 2 by Todd Wilbur.  This is an entire book of copycat recipes from many famous restaurants.  This recipe happens to be a combination of two from the book, one from Denny's and one from IHOP.

Let's start with the Denny's one, since it's the basis of the recipe.

Denny's Fabulous French Toast
Makes 2 servings, 3 slices each

4 eggs
2/3 cup milk
1/3 cup all-purpose flour
1/3 cup granulated sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
1/8 teaspoon ground cinnamon (Don't add more than this; LOTS more cinnamon coming later)
6 slices thick bread
tbsp butter

Directions:

  1. Whisk together all ingredients other than flour and butter.
  2. Melt butter in skillet
  3. Drop each bread slice into the batter for about 30 seconds on each side.  Let some of the batter drip off the bread into the buttered pan.  Cook each battered bread slidce for 1 1/2 to 2 minutes per side or until golden brown.
Meanwhile.....proceed with this recipe:

IHOP Cinn-a-stacks

Cinnamon Sauce
1/4 cup butter
3/4 cup dark brown sugar
3 tbsp half and half
1 TABLESPOON ground cinnamon
1/8 tsp salt
1/8 tsp ground cloves
1 tbsp all-purpose flour

Melt butter in a small saucepan over medium heat.  Add brown sugar, 2 tablespoons half and half, cinnamon, salt and cloves and cook, stirring constantly, until mixture comes to a simmer.  Immediately remove from heat, add remaining tablespoon of half and half and stir in the flour.  Set aside

Cream Cheese Icing
4 ounces cream cheese, softened
1 1/4 cups powdered sugar
1 tsp lemon juice
1/4 tsp vanilla extract

Combine all ingredients in a mixer and blend until smooth.

Assemble the Cinn-a-Stacks:

Place a piece of french toast on the plate.  Top with some cinnamon sauce.  Repeat with remaining pieces (2 more per serving) and drizzle with cream cheese sauce.  Top with some whipped cream if you really want to gild the lily!!

Happy Eating!

Friday, March 5, 2010

Sweet and Sour Pork Chops

Well, it had to happen. I had to find a dud in the cookbook I've been raving about. This recipe wasn't necessarily bad, mind you, but it was just TOO much of a shortcut. I basically picked the recipe because I didn't believe that anything out of the microwave could have been worthwhile. I was right. I don't think I'd make this again. Still, it was worth the experiment and we did eat it, so it wasn't a total loss. Here's the recipe just in case you want to give it a whirl yourself.

1 tbsp ground ginger
2 tsp minced ginger
1/4 cup ketchup
3 tbsp low-sodium soy sauce
2 tsp cornstarch
dash crushed red pepper flakes
1 20-ounce can pineapple chunks, drained, liquid reserved
4 boneless pork chops
1 bunch scallions, white and tender green parts, sliced
2 tbsp toasted sesame seeds
salt and pepper

Directions:

  1. Combine the ginger, garlic, ketchup, soy sauce, cornstarch, pepper flakes and pineapple juice in a microwave-safe casserole dish; whisk until smooth
  2. Transfer the pork chops to the casserole dish, turning to coat. Cover with lid.
  3. Microwave on high for 6 minutes; stir gently and add the pineapple chunks.
  4. Cover and microwave for 5 minutes longer, rotating the dish halfway if your microwave does not have a turntable
  5. Let the meat stand 2 to 3 minutes to cool. Sprinkle with scallions and sesame seeds and seasons with salt and pepper to taste. Serve immediately.

Texas Corn Chowder

I made this for lunch today, and it was a hit! Very easy, fast and made with pantry ingredients you could keep on hand all the time. So far I'm still loving this book!

Mix the following in a medium pot, simmer for 5 minutes (or until heated through and bubbling) and serve. That's it!!

One 15-ounce can whole kernel corn, drained
One 15-ounce can cream-style corn
One 14.5-ounce can diced tomatoes with garlic and onions (mine had Italian seasonings)
One 15-ounce can black beans, drained and well rinsed
1/2 cup low-sodium chicken broth

Serve topped with generous portions of shredded cheddar cheese, chopped green onions and a dollop of sour cream (if desired).

Happy Eating!

Thursday, March 4, 2010

Easy Glazed Chicken

Also from The Good-to-Go Cookbook. I had to try this one because it seemed so easy. Too easy, in fact. But it was actually pretty good. I'd make this again.

Here's how simple it is:

4 boneless, skinless chicken breast halves
1/2 cup honey mustard
3 tbsp teriyaki sauce

Pour all but about 1/3 cup of marinade over chicken and marinate for as long as you have the time. Overnight is great, but even just an hour worked too.

Grill chicken until no longer pink inside, basting halfway through the grilling time with remaining marinade.

We served it with rice, caesar salad and veggies. Two two-year-olds gobbled it up, and three 30-something parents didn't think it was too shabby, either! Next time I think I'd add some garlic powder or maybe some ginger to punch up the flavour a bit, but this was a great meal made with just three ingredients! So far I'm digging this cookbook. Definitely glad I bought it. Going to try a few recipes from it in the coming days, so stand by for the verdict.

Happy Eating!

Quick Rice Pudding

This is from The Good-to-Go-Cookbook, by Kathleen Cannata Hanna. It can be found on page 289.

This was super easy to make and you probably have everything in the house already to make it, which is a real bonus in my opinion.

Prep time: 5 mins Cook time: 15 mins Yield: 6 servings

1/2 cup sugar
1/3 cup all-purpose flour
1/4 tsp salt
2 1/2 cups milk
2 cups cooked rice (instant is fine)
2 eggs
1/2 cup golden raisins, optional (I did not include)
1/2 tsp cinnamon
1/4 tsp ground nutmeg
1 tablespoon pure vanilla extract

Directions:
  1. Stir together the sugar, flour and salt in a medium saucepan. Whisk in the milk until smooth. Add the rice.
  2. Cook over medium heat, stirring constantly, until the mixture comes to a boil, about 10 mins. Boil for 2 minutes longer and remove from heat.
  3. Beat the eggs in a small bowl. Slowly add 1 ladle of the hot pudding mixture into the eggs, briskly stirring the the egg/pudding mixture. Still off the heat, pour beaten egg and pudding mixture back into the rest of the pudding. Mix thoroughly and quickly. Add raisins if you using and cinnamon, nutmeg and vanilla.
  4. Return to the pan and cook for 3 minutes more, stirring constantly.
  5. Serve hot, warm or chilled.

Yum!!! Daughter (2 1/2) loves this.