Tag Archives: vanilla

Coconut Tapioca Pudding

In this variation on tapioca pudding recipes, I use all coconut milk and do not bother with soaking the tapioca first. Neither do I use a double boiler—not a fan of double boilers.

Coconut Tapioca Pudding

  • Servings: 6
  • Difficulty: requires stirring attention
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If you really must soak your tapioca pearls, do so in the coconut milk for about 30 mins. But why?

Ingredients
  • 2 cans coconut milk, whole fat, shaken well before opening
  • 1/2 cup small pearl tapioca
  • pinch of salt
  • 2 egg yolks
  • 1/2 cup sugar
  • 2 egg whites, stiffly beaten
  • 1 teaspoon vanilla
Preparation
  1. Combine the coconut milk and tapioca in a large saucepan and bring to a simmer over medium-low heat. Stir often over a low simmer for 15 minutes, until the tapioca is translucent and tender. If you soaked the tapioca first, it may cook a little more quickly.
  2. Beat the egg yolks and sugar until pale yellow. Mix about half the hot tapioca mixture into the egg/sugar mixture. Pour the tempered eggs and sugar into the pan and stir to combine with the rest of the tapioca mixture. Cook and stir over a low simmer for another 15 minutes.
  3. Remove from heat and whisk in the vanilla and beaten egg whites. You really have to do this quickly because the pudding mixture is hot and will cook your egg whites.
  4. Pour into serving dishes. Eat right away or refrigerate to eat later.

Pecan Sandies

We used to love the popular commercial version of this cookie, but they changed the recipe years ago, like so many other popular foods did, and ruined them. This recipe comes pretty close to what we remember, and it doesn’t use any odd ingredients. It is your basic 1-2-3 ratio cookie, with a few items added to highlight the pecan flavor. They have become one of our favorite cookies.

I roll the dough in balls and press them flat with a glass, but if you want a more perfect round, roll them into logs and slice them before baking.

Pecan Sandies

  • Servings: makes 3 dozen 2 inch cookies
  • Difficulty: easy
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Preheat oven to 350°; line cookie sheets with parchment paper.

Ingredients
  • 4 oz sugar—1 tablespoon dark brown sugar plus enough granulated sugar to make 4 oz.
  • 8 oz butter (2 sticks)—I used salted butter
  • 12 oz all-purpose flour
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla
  • 1 cup chopped pecans
  • Optional: 1-2 tablespoons milk if dough is too dry to form into balls and press
Preparation
  1. In bowl of stand mixer, cream butter and sugars until fluffy. Beat in salt and vanilla.
  2. Slowly incorporate flour until combined. As mentioned in ingredients list, the dough could be too crumbly to roll into balls and press, depending on such factors as temperature and humidity. Add milk 1 tablespoon at a time until dough holds together well, but is not sticky or too wet. Today I only needed 1 tablespoon.
  3. Mix in nuts until well combined.
  4. Form into small balls about 1 inch in diameter and place on cookie sheets 2 inches apart.
  5. With a flat-bottomed glass or other flat object dipped in flour, flatten each ball of dough to about 1/4-3/8 inch thick. Don’t press them too thin or they will be too crispy.
  6. Bake for about 12 minutes or until edges are beginning to brown. Cool on cookie sheet for a few minutes, then remove to rack to cool completely.

Chewy Cherry Pecan Cookies

This cookie is pretty much like your favorite chewy chocolate chip cookie, but with dried cherries and pecans.

I have both unsweetened dried Bing cherries and unsweetened dried tart Montmorency cherries; either would make a good cookie, but with all the sugar and vanilla, I felt the cookie could stand the tartness—and it does. I don’t think my pictures do the cookies justice, but maybe a picture never does. My chocolate-loving husband thinks they are great, but he warns you that if you eat too much dried fruit, you’ll get a tummy ache!

Chewy Cherry Pecan Cookies

  • Servings: makes 1 1/2 dozen large cookies
  • Difficulty: easy
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Preheat oven to 350°; line cookie sheets with parchment paper.

Ingredients
  • 2 cups dried tart cherries—pour boiling water over cherries to cover. Wait 5 minutes, then drain.
  • 1 stick butter at room temperature
  • 1/2 cup granulated sugar or equivalent sugar substitute
  • 1/2 cup dark brown sugar or equivalent sugar substitute (sugar substitutes may affect final cookie texture)
  • 1 large egg
  • 2 teaspoons vanilla
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup pecans, roughly chopped
Preparation
  1. Beat butter and sugars in bowl of stand mixer until light and fluffy. Mix in egg and vanilla until until well combined.
  2. Slowly beat in dry ingredients—flour, soda, and salt—until well combined.
  3. Mix in pecans until combined, then add drained cherries. The cherries will be moist and soft, so overmixing could break them up; it’s better to mix them in with a large wooden spoon.
  4. Scoop dough with a 2 oz scoop onto lined cookie sheets, about 2 inches apart. I put 6 on each sheet.
  5. Bake for 15 minutes until browned. Cookies will be soft and mounded. Let cool on cookie sheet about five minutes before removing to cooling rack to cool completely.

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Slow Cooker Brown Rice Pudding, Low-Sugar, Lactose-Free

There are so many things you can do with a batch of rice pudding, sort of like topping a sundae. Just set out lots of options—nuts, dried or fresh fruit, coconut, raisins, chocolate chips, M&Ms, whatever might appeal to your crew. For me, it’s coconut and raisins; for Ted, it’s chocolate chips. For me, it’s low-sugar; for Ted, it’s lactose-free.

I used a combination of canned, whole fat coconut milk and lactose-free whole milk, a total of about 3.5-4 cups, but you could use lots of other substitutions, like almond milk or soy milk and even more coconut milk. I use the full-fat products to make up for the missing sugar, so that I still get a full, rich mouth feel from the pudding. If sugar isn’t a problem for you, you could also use other sugars, like honey or maple syrup in place of refined sugar. But I must say that the Truvia Baking Blend® tastes pretty good and Ted will never know.

Slow Cooker Brown Rice Pudding, Low-Sugar, Lactose-Free

  • Servings: makes about 4 cups
  • Difficulty: easy
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Ingredients
  • 1 cup Jasmati brown rice or any brown rice of your choice
  • 1/2 teaspoon ground cinnamon
  • 1 can full-fat coconut milk
  • 2 cups whole lactose-free milk, scalded in microwave
  • 1/2 cup (or less) Truvia Baking Blend® sweetener or equivalent
  • 1 tablespoon vanilla
  • pinch of salt to taste
  • more milk to achieve creamy texture
Preparation
  1. Butter the bottom and sides of a slow-cooker crock.
  2. Place rice and cinnamon in crock.
  3. In separate bowl, mix milks, sweetener, and vanilla, stirring until sweetener is dissolved in the warm mixture.
  4. Pour liquids over rice, cover and cook on low setting for 4 hours.
  5. After 4 hours, open crock and stir to check for doneness and creaminess. My rice was pretty much done, but I covered it for another 25 minutes just to be sure.
  6. Stir in about 1/2 cup more milk for creamy texture. Stir in a big pinch of kosher salt to taste.

Remove pudding to separate bowls, depending on how you want to serve it. I divided it into two bowls of about 2 cups each. To one bowl, I stirred in 1/4 cup Bob’s Red Mill Unsweetened Flaked Coconut® and 1/4 cup raisins, while the rice was still warm. I put the other bowl in the refrigerator to cool before stirring in about 1/2 cup chocolate chips.

Rice pudding can be served warm or cold—or both.