Lela Kornbergs Upside Down Apricot Pudding Recipes

BAKED RICE PUDDING WITH APRICOTS

Baked Rice Pudding with Apricots image

There are many ways to make rice pudding: on the stove, baked in the oven or a combination of the two. You can make the custard separate from the rice and combine them after and it can be so many different kinds of custards. The nice thing about a baked one is you can make it the night before to enjoy for a special breakfast the next day. Serve it with a dollop of whipped cream and a sprinkle of cinnamon if you like.

Provided by Food Network

Categories dessert

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

3/4 cup raw short-grain rice (such as Arborio), rinsed in a colander until the water runs clear
4 cups milk
1/4 cup diced dried apricots
1/4 vanilla bean, split lengthwise and scraped
1/2 teaspoon freshly grated lemon zest
1/2 cup sugar
4 egg yolks

Steps:

Preheat the oven to 300 degrees F.
In a covered heavy saucepan, bring the rice, milk, apricots, vanilla scrapings, and lemon zest to a simmer over medium heat. Immediately reduce the heat to as low as possible, cover tightly, and simmer gently, stirring occasionally, until the rice is very tender, 20 to 25 minutes. Turn off the heat.
Stir the sugar into the cooked rice mixture. Stir in the egg yolks. Pour the rice pudding into a greased baking dish and bake for 20 minutes until slightly browned on the top. Remove from the oven and let cool. Chill until ready to serve.

UPSIDE-DOWN DATE PUDDING

Upside-Down Date Pudding image

This sweet and tasty dessert came from a cookbook put out by Dorothy Mengering, mother of Late Night talk show host David Letterman.

Provided by loof751

Categories Dessert

Time 50m

Yield 16 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 cups packed brown sugar
1 tablespoon unsalted butter
1 1/2 cups water
1 (8 ounce) package pitted dates, chopped
1 cup boiling water
1/2 cup packed brown sugar
2 tablespoons unsalted butter
1 egg
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
whipped cream, for topping

Steps:

In a medium saucepan, bring 1 1/2 cups water to a boil. Add 1 tablespoon butter and 1 1/2 cups brown sugar and stir until sugar is dissolved. Set aside.
Put the dates in a small bowl. Top with 1 cup boiling water and set aside.
In another small bowl blend 1/2 cup brown sugar, 2 tablespoons butter and egg. Beat well.
In another bowl, sift together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Add to egg/sugar mixture alternately with cooled date mixture.
Pour batter into an 8x12x2 inch baking dish. Pour brown sugar sauce evenly over batter.
Bake at 350 degrees for 30 minutes. Cut into squares and invert to serve. Top each serving with whipped cream.

Nutrition Facts : Calories 211.4, Fat 2.7, SaturatedFat 1.5, Cholesterol 18.9, Sodium 179.4, Carbohydrate 46.6, Fiber 1.6, Sugar 35.5, Protein 2

LELA KORNBERG'S UPSIDE-DOWN APRICOT PUDDING

Lela Kornberg's Upside-Down Apricot Pudding image

This kosher for Passover recipe comes courtesy of Norene Gilletz and was printed in the Canadian Jewish News.

Provided by Studentchef

Categories Dessert

Time 2h5m

Yield 10-12 serving(s)

Number Of Ingredients 12

Ingredients

16 dried apricots
1 lb pitted prune, cut up
1 cup warm water
4 eggs
1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup matzo meal
1 teaspoon potato starch
2 tablespoons oil
4 apples, finely sliced
1/2 cup honey

Steps:

In a medium bowl, soak dried apricots in warm water to cover until plump, about 1 hour. Drain well, and set aside.
In another bowl, soak prunes in 1 cup warm water to cover until plump, about 1/2 an hour. Do not drain (you need to add the soaking water to the batter along with the prunes).
Preheat oven to 350 degrees F.
In a large bowl, beat eggs, sugar, cinnamon, and salt until well blended.
Add matzah meal and potato starch; mix well. Let stand for 30 minutes.
Add oil, apples, and prunes, along with their soaking water; mix well.
Grease a 9x13 inch glass baking dish. Pour honey evenly into the bottom of the baking dish, then arrange the drained apricots in the honey.
Pour the batter over, and bake at 350 for 1 hour, or until a toothpick comes out clean.
Turn upside down down on a serving platter while still warm. Can be served warm or cold.

Nutrition Facts : Calories 401.2, Fat 5.2, SaturatedFat 1.1, Cholesterol 74.4, Sodium 151.1, Carbohydrate 89.9, Fiber 6.3, Sugar 64.8, Protein 5.2

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