4 Kids 'n Us Recipes

Ingredients

2 pints water
3 ounces dry yeast
3 1/2 ounces sugar
2 1/2 ounces butter (melted)
1 teaspoon cardamom
2 pounds flour
1 whole egg
8 ounces shredded coconut
12 ounces vanilla custard
Method

Heat water and butter to 95 degrees. Mix flour, sugar, cardamom, yeast,
and egg together for five minutes until dough is stiff. Form it like
a ball and place in a bowl, cover with plastic wrap and let proof
for 45 minutes, or until dough has doubled in size. Roll the dough
out like a sausage and cut into five ounce pieces. Roll each piece
into a ball and put them on a non-stick sheet pan and let them proof
for 30 minutes. Bake for 15 minutes in 375 degree oven. Let cool.

Mix powdered sugar and water (use small amounts until proper consistency
is achieved) to make icing and place in shallow pan. Form hole in
bread using finger. Dip bread in icing (hole side down) and sprinkle
with shredded coconut. Using pastry bag, squeeze vanilla custard inside
of hole and swirl at top for decoration.
 
Vanilla
Custard
Ingredients

1 2/3 cups milk
1/4 cup sugar
1/4 teaspoon vanilla extract
4 egg yolks
1 tablespoon corn starch
Method

In heavy saucepan bring milk to a boil. Set aside. In bowl, beat eggs,
sugar, and vanilla until the mixture doubles by volume. Add the hot
milk a few drops at a time to temper the eggs. Mix well after each
addition. Place in metal mixing bowl and place over double boiler.
Dissolve cornstarch in a little water and add in a thin stream while
stirring constantly until it thickens to proper consistency. It must
not boil. Cool by placing pan in ice bath.

YIELD: 10 servings

Ingredients:
1
pound short-grain white rice (not instant)
1 teaspoon salt
3 cups water
4 cups milk
2
cups heavy cream
4
tablespoons sugar
2 teaspoons vanilla extract
Strawberry
sauce:

2 cups strawberry preserves
1 cup water
1 tablespoon lemon juice
Method:
1.
Cook rice with water and salt for 15 minutes, covered. Add milk and
cook for 30 minutes or until rice is tender and the mixture is thick.
Chill rice in the refrigerator.
2.
Whip cream and sugar and vanilla. Gently fold whipped cream into chilled
rice. Set aside in refrigerator.
3.
Place sauce ingredients in the work bowl of a blender. Mix until combined.
4.
Spoon rice mixture into serving cups. Garnish with strawberry sauce.