GOLDEN GRAIN CORN STOVE RECIPES

Steps:

• Separate eggs. Crack each egg into your hand and let the whites run into a bowl. Place yolks in a second bowl.
• Preheat the oven to 375 degrees F (190 degrees C). Butter a loaf pan and line the bottom with parchment paper.
• Place almond flour in a food processor. Add salt, baking powder, and egg yolks. Pour in melted butter. Pulse, scraping down the sides once or twice, until mixture comes together.
• Sprinkle cream of tartar into the egg whites. Whisk until soft peaks form. Transfer about 1/3 of the mixture into the food processor. Pulse on and off, scraping mixture down with a spatula as needed, until well blended. Scrape mixture into the bowl with the egg whites. Fold together until well combined but still airy. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.
• Run a thin knife along the edge bread and let rest for 10 minutes. Turn bread out onto a wire rack and cool to room temperature before slicing.

Steps:

• ***Be sure to use medium-grain rice (not long-grain.)***Use a nonstick saucepan if you have one.In a small bowl, combine the raisins and whiskey. Set aside for 1 hour.In a medium saucepan or pot, combine the rice, water, milk, cream, butter, and salt. Bring it to a gentle boil, then cover the pot, reduce it to low, and simmer for 20 to 25 minutes, stirring twice during this stage. Note: The rice should be cooked, but there should still be visible creamy liquid; it should not all be absorbed. If the liquid looks like it is absorbing more quickly than this, you can cut this stage to 18-20 minutes. Remove the pot from the stove and add the sweetened condensed milk, cinnamon, nutmeg, and vanilla. Return to low heat for 5 minutes to finish cooking. Remove the pot from the stove and slowly drizzle in the beaten egg, stirring constantly. Drain the raisins and stir them in. If you'd like the pudding to be a little creamier, stir in a little more sweetened condensed milk. If it's too creamy, return to the stovetop and cook for another 3 to 4 minutes. Serve immediately in a small bowl. ***While the rice is cooking for the first stage, make the Caramel-Pecan Sauce: Combine 1/2 cup butter, brown sugar, light corn syrup, and chopped pecans. Heat up the mixture over medium-low heat, then allow to bubbly gently for 5 minutes, or until consistency is like a nice caramel sauce.. Remove from the heat and set aside. Top each portion of rice pudding with some of the Caramel-Pecan Sauce.