6 T. butter
3 c. water
Blend sugar,cornstarch and cinnamon in a saucepan with the water. Cook and stir over medium heat until it thickens. Add the butter, mix well and serve warm over pudding. Makes 8 to 10 servings.
This is Paula Brousseau's favorite Christmas recipe because it can be made ahead of time. She makes it up in Bellaire every Christmas, and it really sounds festive.
Strawberry Coconut Rice Delight
3 c. cooked rice (not instant)
1/2 c. chopped nuts
1 8-oz. package cream cheese, at room temperature, divided
1 21-oz. can strawberry pie filling
1 c. powdered sugar
1 13-oz. carton whipped topping, thawed
1 6-oz. pkg. coconut instant pudding
3 c. milk
1 c. flaked toasted coconut
After rice has cooked, remove it from heat and add chopped nuts and a third of the cream cheese, stirring with fork until it is blended.
Spread the rice mixture in a 9-by-13-inch pan. Refrigerate until chilled, then spread strawberry pie filling over this. Chill again.
Blend the remaining cream cheese with the powdered sugar until smooth, then blend with half the whipped topping. Spread this mixture over the strawberries and rice layers. Refrigerate.
Mix the instant pudding with milk and let thicken. Spread the pudding over the last layer and refrigerate another 45 minutes. Spread the remaining half of the whipped topping over the pudding and sprinkle with toasted coconut. Cover and refrigerate until serving time. Makes 12-14 servings.
Thank you Paula!
Last but certainly not least, this comes from a dear friend, Berniece Gonder. For many years she and her husband John supplied us with wonderful garden goodies. Now John is at Tendercare and Berniece has bought a condo close by so they can be together every day. This recipe was handed down from her mother, and now Berniece says she has made it for 50 years!