yumminess

This is super yummy. It's perfect for breakfasts, brunches, or just because. There's actually a special pan to bake it in, but a friend of mine tried it in her bundt pan and she said it turned out just fine. I make this so much that I definitely have the recipe memorized. (picture isn't mine, I borrowed it from an internet cooking site)

1 1/4 c sugar
1 egg
1 1/2 tsp almond extract
2/3 c milk
1 1/4 c flour
1/2 tsp baking powder
1 stick melted butter

Beat together sugar, egg, extract and milk. Stir in flour and baking powder. Then add butter. Mix well. Spray cake pan with cooking spray. Sprinkle slivered almonds into bottom of pan if desired. Pour into a greased pan. Bake at 350 degrees for 35 to 40minutes or till edges are golden brown. Cool cake in pan completely before removing. To remove place inverted Almond Cake Plate to top of cake pan and then flip. Dust with confectionary sugar if desired.

This is one of those desserts that I wouldn't touch growing up. I made it the other day just to try it and it was so good! Sort of like a comfort food I think. I like load of raisins in mine and then I put a little nutmeg in with the cinnamon too.

3/4 cup uncooked white rice
2 cups milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
2/3 cup golden raisins
1 tablespoon butter
1/2 teaspoon vanilla extract

In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Dust with cinnamon (add nutmeg if desired). Serve warm.