Rice Pudding

1/2 c. rice
1 qt. milk (4 cups)
1/4 c. margarine
1/2 tsp. salt
4 egg yolks or two whole eggs
1/2 c. sugar
2 tsp. vanilla
1/2 c. raisins

Combine rice, milk, margarine, and salt. Cook in double boiler for 2 hours or until rice is soft and mixture thickens (cook on high until water in bottom of double boiler starts boiling and then turn down to medium or medium-high.) Remove from heat. In a separate bowl beat eggs and then add sugar. Fold into rice mix. Stir in vanilla and raisins.

Apple Pudding

This is the recipe as Anne had it published. The pudding is the same as the normal recipe, but there is less butter in the caramel sauce.

1 C all-purpose flour
1 C sugar
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1 egg, lightly beaten
2 C shredded peeled tart apples (about 2 large)
1/4 C chopped walnuts

CARAMEL SAUCE:
1/2 C packed light brown sugar
2 tbsp. all-purpose flour
1/8 tsp salt
1 C water
1 tbsp. butter
1/4 tsp vanilla extract

In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt.  Combine egg and apples; add to flour mixture and mix well.  Stir in walnuts.  Transfer to an 8-in. square baking dish coated with nonstick cooking spray.  Bake at 350 for 25-30 minutes.

For sauce, in a small nonstick saucepan, combine the brown sugar, flour and salt.  Gradually add water; stir until smooth.  Cook and stir over medium heat until mixture comes to a boil.  Cook and stir 1-2 minutes longer or until thickened.  Remove from the heat; stir in butter and vanilla.  Serve with warm apple dessert.  Yields 9 servings.

NUTRITION FACTS:  1 piece with 2 tbsp. sauce equals 251 calories, 4 g fat (1g saturated fat), 27 mg cholesterol, 264 mg sodium, 52 g carbohydrate, 2 g fiber, 3 g protein.