Peaches with Berry Sauce

When looking through Mom's recipe for an easy summertime recipe, I was intrigued by this recipe. Although I do not specifically remember it, I do remember fruit salads from childhood, so I thought I would give it a try. The berry sauce is a delicious topping for peaches. In fact, the berry sauce could easily be put to other uses. And, raspberries or blueberries could be substituted for the strawberries for other delicious sauces.

This recipe calls for using an egg white to create a fluffy and frothy sauce. If you are worried about salmonella or other food safety risks from using raw egg whites, you could buy pasteurized egg whites. Or, you can use the method of whipping the egg white with sugar over warm water. It seemed to work just fine for me. And, the resulting sauce was so delicious, I will have to make the sauce again.

Peaches with Berry Sauce 

• 6 fresh peaches
• 1 tsp. lemon juice
• 1/4 cup granulated sugar
• 1/2 cup fresh strawberry slices
• white of one egg

Peel and slice the peaches. Arrange in the serving bowl and sprinkle with lemon juice. Cover and refrigerate until well chilled. Mash by hand or use a blender to get the strawberries to a pureed consistency. Heat a bowl of water in the microwave until just boiling. Combine the egg and sugar in a smaller bowl. Place the smaller bowl in the bowl of hot water and beat the egg and sugar until frothy, about three minutes. Combine strawberries with the egg mixture. Spoon the sauce over the peaches and serve. Enjoy!

Coffee Chocolate Treat

While looking through Mom's recipe box for a good recipe to make without using the oven, I came across this pudding treat. And what a treat it is. MDS, who says he does not like puddings, loved this dessert. This recipe might have turned him into a pudding fan. The recipe results in a layered treat of chocolate and coffee creaminess. Each layer is delicious on its own or when combined with another layer.

When making this recipe, I used instant chocolate pudding. I used the full two cups of milk to make the pudding, but I recommend reducing the milk to one and a half cups for a thicker pudding. Also, I had some extra whipped cream, so I made a third layer of whipped cream to the top, but left off the walnuts suggested in the recipe. When I made this recipe, I made one individual cup and one larger shared bowl. Next time, I might try making 4-6 individual cups.

Coffee Chocolate Treat 

• 1 cup marshmallows
• 1/2 cup strong coffee
• 1 cup heavy cream
• 1 package chocolate pudding
• 1 1/2 cups milk
• optional: chopped walnuts

Melt the marshmallows in the coffee on low. Chill for half an hour. Whip the cream until stiff. Fold in the coffee mixture. Prepare the chocolate pudding with the milk. Spoon the chocolate pudding into the serving cups or bowls. Layer the coffee mixture on top. If you have extra whipped cream, add to the top. If desired, sprinkle on chopped walnuts. Refrigerate a few hours. Enjoy!

Mango Rice Pudding

Recently, we had a wonderful family dinner at Chew Chew Cafe in Riverside. For dessert, there was mango rice pudding. It was so delicious that I had to figure out how to make it myself. So after reviewing a few recipes that Google found, I came up with this recipe, which takes some elements from different variations. When I brought some to Mom's for a Saturday night dinner, Mom and Meg loved the pudding, but the kids did not like it so much.

The recipe calls for mango puree, which can easily be made by putting fresh or frozen mango in a blender. Or, you might be able to find some mango puree in the freezer or canned food section. I used basmati rice, but other types of rice might work out fine. I really like the cardamom combined with mango. If you are not familiar with cardamom, you should give it a try because it enhances the taste. Alternatively, you could add cinnamon or ginger instead of cardamom.

Mango Rice Pudding

• 4 cups whole milk
• 1/4 cup uncooked rice
• 1/2 tsp. cardamom
• 1/3 cup sugar
• 2 cups mango puree

In a heavy bottom sauce pan, boil the milk until reduced to about two-thirds of the original amount. Grind the uncooked rice until it is coarsely ground. Add the rice flour to the milk and cook on low for 8-10 minutes. Add the cardamom and sugar and mix to dissolve the sugar. Return to a boil. Stir continuously and boil for 5 minutes. Remove from heat and blend in the mango puree. Pour into serving bowls and allow to cool. Refrigerate and serve cold. Enjoy!