King’s Crossing Old Fashioned Rice Pudding

Ingredients:
4 cups milk
1/3 cup sugar
1/4 cup uncooked rice (not quick-cooking)
1/2 tsp salt
1/2 tsp nutmeg

Directions:
Put the above ingredients in a buttered casserole dish and stir.  Bake, uncovered, 3 hours at 300 degrees or until milk is absorbed into rice.  During the first hour, stir three times with a fork so that the rice will not settle.  If desired, stir in 1/2 cur raisins, dates or figs cut into small pieces after the first hour. 

King’s Crossing Peanut Brittle

Ingredients:
1 cup water
2 cups sugar
1 cup corn syrup
2 cups raw Spanish  peanuts
1 tsp. salt
1 Tbsp. butter
1 Tbsp. smooth peanut butter
¼  tsp. baking soda

Directions:
Butter a large cookie sheet or slab and set aside.   Bring water to a boil in a large, heavy sauce pan.   Add sugar and stir until dissolved.   Stir in corn syrup, peanuts and salt.   Stir occasionally to coat peanuts and to cook evenly.  Cook over medium to high heat until the candy temperature reads 295 degrees with a candy thermometer.  Remove from heat and stir in butter, peanut butter and baking soda.  Brittle will foam.  Immediately pour mixture onto the buttered cookie sheet or slab and spread rapidly into a thin layer with a buttered wooden spoon.  When cool, break into pieces and store in an air-tight container or tin. Note:  If you use salted, roasted nuts, omit salt and add nuts toward the end of cooking.