What I am baking right now...

Lemon Yogurt Loaf from Quick Cooking Magazine (Angela Biggin).

I made this once a long time ago and I have been craving something with poppy seeds so I thought I'd make this. It didn't call for poppy seeds but I added 1/2 tsp. per loaf. I don't normally have all these ingredients on hand so it's something I have to plan ahead for. I usually avoid these types of recipes because I like to keep it simple but last time I made it I remember it was worth.

3/4 cup plus 2 tsp. lemon yogurt, divided
1/2 cup dried apricots
1/2 cup butter or margarine, softened
3/4 cup plus 2 Tbsp. confectioner's sugar, divided
3 eggs
1 Tbsp. grated lemon peel
2 cups self-rising flour*

In a blender, combine 3/4 cup yogurt and apricots; cover and process until smooth.

In a mixing bowl, cream the butter and 3/4 cup confectioner's sugar.

Beat in eggs, lemon peel and yogurt mixture; mix well. Add flour just until combined. Spoon into a greased 8-in.x4-in.x2 in. loaf pan.

Bake at 325 degrees for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Combine the remaining yogurt and confectioner's sugar; drizzle over loaf. yeild: 1 loaf

*As a substitute for each cup of self-rising flour, place 1-1/2 tsp. baking powder and 1/2 tsp. salt in measuring cup. Add all purpose flour to measure 1 cup.

Rice Pudding

My Mom was the best at making rice pudding and my brother Calvin also makes it very well. I have the recipe for the ingredients but never knew the order and the method to making it. It's one of those things I put off learning because it seemed too complicated. I found this recipe so I thought I would try it. It's sooooooooooo yummy. The only sad part being that I haven't had any raisins around to add to it. I love raisins in rice pudding and oatmeal cookies. If you have been afraid to try Rice pudding this is a "If I can do it, you can do it" lesson.

Rice Pudding
From Escape Artist blog

1 ½ cups of cooked rice
2 cups milk
1/3 cup sugar
¼ tsp. salt

1 egg beaten

1 Tbsp butter
1 tsp. vanilla
Cinnamon to taste ½ to 1 tsp.
Raisins (optional)

1. In medium saucepan combine rice, 1 ½ cups milk, sugar and salt; cook over medium heat until thick and foamy. (15-20 min) Stir frequently.
2. Stir in ½ cup more milk and the beaten egg. Cook 2 min. more, stirring constantly (CONSTANTLY).
3. Remove from heat and stir in butter, vanilla, and as much cinnamon as you like and the raisins.