Thanksgiving Thanks & Rice Pudding

      This week I am not going to say tons. Just thankful for being here on the Cape,
Thankful that family will be able to be here for the weekend,
Thankful for a second Thanksgiving here on the Cape,
Thankful for parents that allowed me a wonderful time during the summers here on Cape Cod,
Thankful for the opportunity to come back year after year with my family,
Thankful for blessing too many to count since I have been here.
Thankful for,,,,,, the list could go on and on,
      I am humbled to say I have more than I need in many areas of life,
Sometimes we slush over this holiday gorging ourselves with gluttony of food, than a need to greed the day afterwards. I'm by no means perfect, but want to be sure I do not forget what has been granted to me being able to be a part of this experience we like to call Cape Cod.
      So from my keyboard to your family I wish you a very gracious Thanksgiving, and to my Jewish friends a blessed Hanukkah. May we all find the spirit of praise and gratitude for what we have been given and what we have. I'll check to oil in the lighthouse tank, trim the wick and be sure the lens is clean to shine forth the guiding light. Have a safe and happy, and a great and wonderful, especially if you can do it here, on ole Cape Cod.
      This weeks recipe I almost wish I could have done a week earlier as it is a classic New England dessert and would have been wonderful after a delicious turkey or ham dinner with all the spectacular accompanying sides dishes. But than again, what better to go with a Thanksgiving dinner than a Pumpkin Pie, or a Pecan Pie, or some other favorite pie. So after you finish your pie and your starting on left overs, than would be the time to break this recipe out for a bit of a change of pace to the standard dessert. Hope you enjoy, this one comes from an old Pennsylvania Dutch recipe, if not the Pilgrims who next for a good dessert, you guessed. So here we go, hope you enjoy.

      This week's recipe: Rice Pudding

  •       2      eggs      separated
  •   1/2      cup        sugar
  •       2      cups       milk
  •       1      cup        cooked rice
  •       1      Tbsp      butter, melted
  •   1/2      cup        raisins
  •       2      Tbsp      confectioners' sugar
  •   1/2       tsp        ground nutmeg

      Beat the egg yolks and mix in the sugar and milk. Stir into the rice. Mix in butter and raisins. Pour into a buttered 1-QT baking dish. Beat the egg whites until frothy, beat in the confectioners' sugar and spread on top of rice mixture. Sprinkle with nutmeg. Bake a 325 degrees for about 30 minutes.  

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