Waffles with Ice Cream Recipe by Ruth Paget

Waffles with Ice Cream Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-6 toaster waffles 

-3/4 cup coconut flakes 

-1/2 cup firmly packed brown sugar 

-1 tablespoon melted butter 

-1 tablespoon milk 

-1 pint vanilla ice cream 

Steps: 

1-Preheat oven to 425 degrees Fahrenheit. 

2-Toast waffles in a toaster. Place waffles on a baking sheet. Mix coconut, brown sugar, butter, and milk together. Spread this mixture on the toasted waffles. 

3-Place waffles in the oven for 5 minutes or until the top is bubbly. 

4-Serve waffles with a scoop of vanilla ice cream on top. 

(A Royal Oak, Michigan recipe)

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Sugar Drop Cookies Recipe by Ruth Paget

Sugar Drop Cookies Recipe by Ruth Paget 

Makes 12 cookies 

Ingredients: 

-1/2 cup confectioners’ sugar 

-1½ cups sifted flour 

-3/4 cup oil 

-2 tablespoons water 

-1 teaspoon lemon extract 

-2 teaspoons vanilla extract 

-parchment paper for baking sheet 

Steps: 

1-Preheat oven to 400 degrees Fahrenheit. 

2-Mix sugar and flour together (dry ingredients). 

3-Mix oil, water, lemon extract, and vanilla extract together (wet ingredients). Mix wet ingredients with dry ingredients to form a dough.

4-Use two spoons (one to measure dough and the other to push dough onto the cookie sheet) to drop 12 scoops onto a baking sheet lined with parchment paper. 

5-Bake dough for 10 minutes and cool baked cookies on rack. 

(A Royal Oak, Michigan Recipe) 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Ritzy Rice Dessert Recipe by Ruth Paget

Ritzy Dessert Rice Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-2/3 cup instant rice 

-2/3 cup water 

-1/2 cup pineapple juice 

-1 teaspoon salt 

-1 cup chopped marshmallows 

-6 diced maraschino cherries 

-3/4 cup drained, crushed pineapple 

-1/3 cup chopped walnuts 

-2 cups sweetened, whipped cream 

Steps: 

1-Combine instant rice, water, pineapple juice, and salt in a pot. Mix to moisten all rice. Bring to a boil over high heat. Cover and simmer for 5 minutes. 

2-Remove from heat and let stand for 5 minutes. Add marshmallows, cherries, pineapple, and walnuts. 

3-Cool to room temperature. Add in the whipped cream and mix. Chill for 1 hour before serving. 

(A Royal Oak, Michigan Recipe) 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Easy Pudding Recipe by Ruth Paget

Easy Rice Pudding Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-2/3 cup instant rice 

-2¾ cup whole milk 

-1/3 cup sugar 

-2 tablespoons cornstarch 

-1 tablespoon butter 

-1 teaspoon salt 

-1 teaspoon vanilla 

-1 teaspoon nutmeg 

-1 teaspoon cinnamon 

-1 teaspoon sugar 

Steps: 

1-Preheat oven to 350 degrees Fahrenheit. 

2-Combine instant rice, whole milk, sugar, cornstarch, butter, salt, vanilla, and nutmeg in a buttered 1-quart casserole dish. 

3-Bake for 1 hour. Stir after 15 minutes and once again when the pudding is done. 

4-Sprinkle pudding with cinnamon and sugar. Place under broiler a few minutes to brown. 

Serve warm or chilled. 

(A Royal Oak, Michigan Recipe) 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Dried Apple-Rice Pudding Recipe by Ruth Paget

Dried Apple-Rice Pudding Recipe by Ruth Paget 

Serves 6 

Ingredients: 

 -2/3 cup instant rice 

 -1½ cups milk 

-1/4 teaspoon salt 

-1 tablespoon unflavored gelatin 

-2 tablespoons cold water 

-1 beaten egg 

-1/3 cup sugar 

-2/3 cup milk 

-1 teaspoon almond extract 

-1 cup whipped cream 

-1/3 cup chopped dried apples 

 Steps: 

1-Combine instant rice, milk, and salt in a large pot. Mix liquid to moisten all rice. Bring to a boil and heat till fluffy. Remove from heat. 

2-Soften gelatin in cold water. Add egg, sugar, and milk to the gelatin. Add gelatin mixture to the rice mixture. Heat mixture until it thickens slightly. 

3-Remove from heat. Add almond extract to rice mixture. Chill until slightly thickened. 

4-Add whipped cream to rice mixture. Then, add chopped apples. 

5-Chill in an 8-inch square pan until solid. Cut in rectangular pieces to serve. 

(A Royal Oak, Michigan Recipe) 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Rhubarb Cake Recipe by Ruth Paget

Rhubarb Cake Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-2 cups fresh rhubarb cut into 1½-inch pieces 

-1/4 cup sugar 

-1 teaspoon instant tapioca 

-1 teaspoon nutmeg 

-1 teaspoon cinnamon 

-1½ cups sifted flour 

-1 teaspoon baking soda 

-1 teaspoon salt 

-1/4 cup sugar 

-2 beaten eggs 

-1/4 cup melted butter 

-1 cup buttermilk 

Steps: 

1-Preheat oven to 350 degrees Fahrenheit. 

2-Arrange rhubarb in the bottom of a 9-inch square pan. Top rhubarb with the sugar that has been mixed with the tapioca, nutmeg, and cinnamon. 

3-Mix the flour with the baking soda and salt (dry ingredients). Beat sugar into the eggs and blend with the butter and buttermilk (wet ingredients). Mix dry and wet ingredients together and blend thoroughly to make a batter. 

4-Pour batter over the rhubarb to thoroughly cover it. 

5-Bake for 30 minutes and let cool in pan. Cut in rectangles to serve. 

(A Royal Oak, Michigan Recipe) 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Baked Tomatoes with Green Beans Recipe by Ruth Paget

Baked Tomatoes and Green Beans Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-6 ripe firm tomatoes 

-1 (14.5-ounce) can drained green beans 

-1 cup melted butter 

-1/4 cup slivered almonds 

-1 cup warm Hollandaise sauce 

Steps: 

1-Preheat oven to 375 degrees Fahrenheit. 

2-Wash and cut a slice from the top of each tomato. Scoop out the insides to leave the tomato hollow. 

3-Sauté almonds in butter until lightly browned. Add green beans and mix for 5 minutes. 

4-Place tomatoes on a baking sheet and fill with the green bean-almond mixture. Bake for 10 minutes.  

5-Remove tomatoes from the oven and cover with the Hollandaise sauce. Return to the oven for 5 to 10 minutes until a glaze forms on the Hollandaise sauce.  Serve immediately. 

(A Royal Oak, Michigan Recipe) 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books