Blueberry Dessert Dumplings

2 pints fresh or frozen blueberries
1/2 cup plus 2 Tbs sugar (optional)
1/2 cup water, warm if using frozen blueberries
2 Tbs instant tapioca
2 cup all-purpose flour
2 1/2 tsp baking powder
1/4 tsp salt
4 Tbs unsalted butter; chilled
1/2 cup milk
1 large egg
2 Tbs light brown sugar

In a 3-1/2 quart crockpot, combine blueberries, the
1/2 cup granulated sugar, the water and tapioca. Cover and
slow-cook until the berries have formed a thick sauce, 5
to 6 hours on LOW.

In a medium bowl, whisk flour, the remaining 2 Tbs
granulated sugar, baking powder and salt to combine.
Using a pastry blender or two knives, cut in the butter
until the mixture resembles coarse meal. In small bowl,
beat milk and egg together. Stir into flour mixture to
form a soft dough.

Turn your crockpot setting to HIGH. Drop the dough by
tablespoonfuls on top of the blueberries. Cover and slow-
cook until the topping is firm and a toothpick inserted
in the center comes out clean, about 30 minutes. Sprinkle
the dumplings with the brown sugar. Let the dumplings
stand for 5 minutes before serving, then spoon into
individual bowls.

Rice Pudding

Makes 8 serving

Ingredients
2 cups Arborio or short grain rice
2 cups water
1 tsp salt
1/2 cup evaporated milk
1/2 cup coconut milk
1 cup sweetened condensed milk
1 cinnamon stick
1 lemon zest
1/2 tsp ground nutmeg
3 Tbsp ground cinnamon for garnish

Preparation

Rinse rice thoroughly in cold water. Place rice, water and salt in rice cooker.

Set switch to the on position. Cook for 25 minutes.

While the rice is cooking, whisk together evaporated milk, coconut milk & condensed milk; add cinnamon stick, lemon zest and nutmeg.

After the 25 minutes has finished, open rice cooker and stir rice. Disconnect rice cooker from outlet and cool for 15 minutes.

Add milk mixture and set the rice cooker to keep warm. Check after 30 minutes or until desired consistency has been achieved.

Discard cinnamon stick and lemon zest.

Place pudding into serving dish(es) and allow to cool at room temperature.

Refrigerate. Before serving, sprinkle with ground cinnamon

BANANA BLISS

Ready for a banana recipe?

I must caution you though; there are two types of people this will not work well for.

#1...the light-hearted eater because it's kind of loaded with heavy ingredients.
#2...those well-meaning individuals whose bananas are always nice and over-ripe.

(You either end up making banana bread or tossing them). You have to use the firm bananas for this recipe. The best way to serve this I think is warm over some French Vanilla ice cream

INGREDIENTS:

4 Tablespoons butter
6 firm bananas
4 Ounces cream cheese, softened
4 Tablespoons sugar
1 Teaspoon cinnamon
1 Cup heavy cream
whipped cream for garnish (optional)

DIRECTIONS:

Melt butter. Slice bananas lengthwise. Sauté quickly over
high heat. Place 1/2 of bananas in buttered 8 x 8-inch dish.
Beat cream cheese with sugar and cinnamon. Spread 1/2 of
mixture over banana. Top with remaining bananas and spread
with remaining cheese mix. Pour cream over top; bake in 375
degrees oven for 20 minutes. Serve cool garnished with whipped
cream or warm over vanilla ice cream.

Yield: 9 Servings