Sticky Rice and Mango Dessert

Sticky Rice and Mango Dessert
Recipe from thai-laos-food.blogspot.com

*Great way to use up left over sticky rice. Below is another recipe I haven't tried but may be better than this one. But it uses un-cooked sticky rice.
*Thoughts: Tastes MUCH better when rice portion is warm and is served with ice cream. Also, a little goes a long way, this is really filling so don't overfill your bowl.

1 Cup coconut milk
1/4 to 1/2 cup sugar
3 Cups cooked sticky rice
1 Ripe mango (I think you could use other fruit also)
1/2 teaspoon coconut extract (optional-our own addition to recipe)
Dash of nutmeg (optional-our own addition)
Ice Cream (highly recommended-our own addition)

In a pot, over medium heat, add coconut and sugar. Stir until sugar dissolves. Add sticky rice and stir until coconut milk absorbs into sticky rice. Remove from heat and cool to room temperature. Remove skin of mango and cut into bit size pieces and discares the pit. Dish sticky rice with mangos on top.


Another recipe to try:

Mango Sticky Rice
Recipe from about.com

1 cup sticky rice
1 3/4 cups water
1-2 ripe mangos, cut into bite-size pieces or 1 pkg frozen mango
1/4 cup + 1 Tbsp. brown sugar (or maple syrup)
1 can good-quality coconut milk
1/4 tsp. + pinch of salt
2 tsp. coconut flavoring (optional)
1 tsp. vanilla
2 tsp. cornstarch dissolved in 2 Tbsp. water

1. Soak the sweet rice in 1 cup water for 20 minutes, or up to 1 hour.
2. Do not drain. Add 3/4 cup (more) water to the rice, plus 1/4 can coconut milk, 1/4 tsp. salt, 1 tsp. coconut flavoring, and 1 Tbsp. brown sugar. Stir this into the rice, lifting any rice grains that have stuck to the bottom of the pot.
3. Bring to a gentle boil, then partially cover with a lid allowing some steam to escape. Turn the heat down to medium-low.
4. Allow to simmer for 20 minutes, or until the water has been absorbed by the rice. Remove the pot from the heat, place the lid on tight, and leave to "steam" cook for 5-10 minutes.
5. Make sauce and serve the dessert right away, or store the rice (covered) in the refrigerator until you're ready to use it.
6. To make the sauce, warm the rest of the can of coconut milk together with 1/4 cup sugar, a pinch of salt, 1 tsp. coconut flavoring (optional) and 1 tsp. vanilla flavoring over medium heat (5 minutes).
7. Add cornstarch (dissolved in the water) to the sauce and stir to thicken it slightly. As it thickens, turn down heat to low. When thickened, remove from heat. Tip: Try not to boil the sauce, or you will lose that wonderful coconut flavor.
8. Before serving, taste-test the sauce for sweetness, adding more sugar if desired. If too sweet for your taste, add a little more coconut milk.
9. There are 2 ways to serve this dessert:

• Place scoops of the sticky rice in bowls (Note that sticky rice can be served cold, warm, or at room temperature, as desired). Ladle a generous amount of warm coconut sauce over the rice (creating an “island” of sticky rice). Add slices/pieces of ripe fresh mango. (If using frozen mango, be sure to give it enough time to thaw before serving.)
• For "saucier" rice: Add rice (portion out 1 scoop per person) directly to the sauce pot and stir over low heat, gently breaking apart the larger lumps, but leaving smaller lumps/chunks). Now add the mango pieces and gently stir until everything is warmed through. Portion out into serving bowls, making sure everyone has equal amounts of rice, mango, and sauce.
  

Hayden's Coconut Syrup

Hayden's Coconut Syrup
Recipe from Karen Cope

1 Can sweetened condensed milk
1/2 teaspoon coconut extract
water to desired consistancy

Mix or blend ingredients together. Serve over pancakes, waffles, or french toast.

Magleby's Syrup

Magleby's Syrup
Recipe from Jackie Williamson

*Warning, makes a lot.

1 Cup melted butter
1 cup buttermilk
2 Cups sugar
2 Tablespoons light corn syrup
2 Tablespoons vanilla
1 Tablespoon baking soda

In a 5-quart saucepan bring butter, buttermilk, sugar, and corn syrup to a full boil. Then add the vanilla and baking soda. Mix and serve over pancakes, waffles, or french toast.

Easy Cherry Cheesecake (or other fruit) (RECIPE TO TRY)

Easy Cherry Cheesecake
Recipe from Breta Finlinson

1/4 Cup lemon juice
1 Can sweetened condensed milk
9-10 Inch graham cracker crust, baked and cooled
1 Can fruit filling (or fresh fruit mixed with sugar and mashed)

Beat together lemon juice and sweetened condensed milk and pour into the cooked graham cracker crust. Top with filling and let chill in the fridge.

Chocolate Brownie Waffles

Chocolate Brownie Waffles
Recipe from The Finlinsons (but my mom makes these too)

1 Cup melted butter
1 1/2 Cups sugar
4 Lightly beaten eggs
1/2 Cup cocoa
2 Cups flour
2 teaspoons vanilla

Heat a waffle iron. Mix all ingredients together, careful not to overbeat. Use approximately 1/3-1/2 cup batter for each waffle area. Pour into sections of waffle iron and cook through, better if not overcooked.

Sauce

4 Cups powdered sugar
1/2 Cup melted butter
3 Tablespoons cocoa
1 teaspoon vanilla
Milk to make pourable
(my mom adds a few drops of mint extract)
Mix together to desired thickness.

Tastes AMAZING with vanilla ice cream and whipped cream on top.

Cincinnati Chili

Cincinnati Chili
Recipe from The Finlinsons

*It seems a little intimidating because of all the ingredients but it's actually pretty easy. To make faster you can use pre-cooked, frozen ground beef. I can also make this a pre-made mix with all the spices and powders. Also, this recipe needs to simmer for an hour, so prepare ahead of time.

1 ½ lbs. ground beef
2 vegetable oil
2 medium onions, finely chopped
2 medium garlic cloves, minced or pressed through a garlic press
2 Tbsp. chili powder
2 tsp. oregano
2 tsp. cocoa
1 ½ tsp. ground cinnamon
½ tsp. cayenne pepper
½ tsp. ground allspice
¼ tsp. black pepper
1 tsp. salt
2 cups low-sodium chicken broth
2 cups water
2 Tbsp. cider vinegar
2 tsp. brown sugar
2 c. tomato sauce
1 lb. spaghetti, cooked and drained with a small amount of oil or butter mixed in

Toppings (optional):

Shredded cheddar or Colby jack cheese
Red kidney beans, drained and rinsed
Onion, chopped
Fresh tomato, chopped
Cilantro, chopped
Green onion, chopped
Avocado
Sour cream

Brown ground beef (or thaw pre-cooked ground beef) and drain and set aside. Set a large pan over medium heat and add the oil. When the oil is warm, add the onions and cook, stirring frequently, until the onions are soft and browned around the edges (about 8 min.). Add the garlic and cook until fragrant (about 1 min.). Stir in the chili powder, oregano, cocoa, cinnamon, cayenne, allspice, black pepper and salt. Cook, stirring constantly until the spices are fragrant (about 30 seconds). Stir in the broth, water, vinegar, sugar and tomato sauce. Add cooked ground beef. Bring chili to a boil, scraping the bottom of the pan to remove any browned bits. Turn down to medium/low heat and let simmer for an hour, stirring occasionally. Serve over spaghetti and add toppings.