Getting just desserts: a rice pudding and kiss-me cake


October 07, 1992|By Ellen Hawks | Ellen Hawks,Staff Writer

Eating pleasures this week include a top-of-the-stove rice pudding and a kiss-me-cake. Simple and not so simple, they are worth trying.

Mary Connelly of Catonsville sent a note seeking "an Orange Kiss-Me Cake recipe which was a Pillsbury Bake-off winner many years ago."

M. K. Grail, no address given, wanted a rice pudding cooked on top of the stove. "I know what all goes in it but not the quantity," she wrote.

Both requests were winners with our readers who generously responded with recipes, many of which were similar with only slightly varied personal choice additions.

Nan Smith of Severna Park sent in the cake recipe which was selected. She noted it was "the $25,000 Pillsbury Bake-Off winner in 1950."

The same recipe came from Evalyn M. Funk of Lodi, Ohio, who wrote, "I'm visiting my son and family Robert and Linda Funk in Pasadena and I read Mary Connelly's request. I bake this cake quite often and hope you enjoy it as much as we do."

Orange kiss-me cake Serves 12 to 16.

1 orange, squeezed and juice reserved

1 cup seedless raisins

1/3 cup walnuts

2 cups all purpose flour

1 cup sugar

1 teaspoon baking soda

1 teaspoon salt

1 cup milk

1/2 cup shortening

2 eggs


1/3 cup orange juice

1/3 cup sugar

1 teaspoon cinnamon

1/4 cup finely chopped walnuts

Heat oven to 350 degrees. Grease, do not oil, and lightly flour a 13-by-9-inch pan. Grind the orange peel and its pulp, raisins and 1/3 -cup walnuts together and set aside.

In a large bowl, blend the remaining ingredients together. Beat 3 minutes at medium speed. Stir in orange-raisin mixture and pour into prepared pan.

Bake for 35 to 40 minutes or until a toothpick inserted in center comes out clean.

For topping, drizzle the orange juice over the warm cake. Combine sugar, cinnamon and walnuts and sprinkle over cake. If desired garnish with orange slices.

Catherine L. Baker of Baltimore says she adds extra topping. "For the topping, I use an additional 1/4 -cup granulated sugar and 1/2 -cup chopped walnuts," she wrote.


Rice pudding recipes for M.K. Grail were many. Chef Syglowski the Baltimore International Culinary College who tested the recipes chose the pudding submitted by Judy Michelson of Baltimore. "It was smooth and creamy," he says.

Rice pudding 1 quart milk

1 cup heavy cream

1/2 cup long grain rice

1/2 cup sugar

1 teaspoon vanilla

2 eggs

raisins and cinnamon, optional.

In a saucepan, bring rice, milk and sugar to a boil and simmer for 45 minutes. Then blend into it the eggs, cream and vanilla which have been beaten together. Add raisins if desired and pour into individual serving bowls. Top with cinnamon.

Some of the recipes called for nutmeg instead of cinnamon. Hilda Uhlig of Westminster used 1/3 cup raisins and, before adding to the pudding, she simmered the raisins in water for about 10 minutes to soften them.

Kaye Blundell of Chestertown separated the eggs and added the yolks to the pudding. She then beat the egg whites with 2 tablespoons of granulated sugar until very stiff and spread it on top of the finished rice pudding. She then ran it under the broiler long enough to slightly brown the egg whites.

Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes.


If you are looking for a recipe or can answer a request, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. We will test the first 12 recipes sent to us.

Recipe requests * Norma Howe from Moreno Valley, Calif., wants a recipe for peanut butter balls that "are mixed with powdered sugar and dipped in chocolate." She said her sister in Oregon had sent her

our address.

* Betty Ireland of Perry Hall is anxious for a black bread recipe. "I had this bread at a Cozy Inn in Thurmont. It is sweet and tastes like it has chocolate in it. Most black breads have a bran taste and this is not what I want," she wrote.

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