Cooking with Bwog: Treats, Untrickily
Written by Bwog Staff
Welcome once again to Cooking With Bwog, dedicated to providing quality, cheap, healthy, and easy recipes to make your meal-plan-free life as tasty as possible. If you have any amazing cooking secrets you’d like to share or questions for the Bwog Culinary Team, please email [email protected]. This week’s theme: dessert!
(Note to readers: Bwog has heard requests for easy Thai, and is working on an amazing set of recipes for next week.)
Cook time: 1/2 hour
Supplies: 2 cups rice, 2 cups sweetened vanilla soy milk*, 2 eggs slightly beaten, raisins, cinnamon, baking pan or dish, oven, bowl
Set oven to 350, mix ingredients in a bowl, put them in the pan and bake for 25 minutes.
*You can substitute 2 cups milk, 1/2 cup sugar, and 1/2 tsp. vanilla, but it’s so much easier to buy the soy milk instead of buying the three products separately, and it ends up costing less. You can get soy milk like this at JJs or any of the grocery stores in the area.
Popsicles, pie, and creme brulee after the jump.
Popsicles in a Bag
Cook time: 5 minutes + how ever long it takes for them to freeze
Supplies: small sandwich bags (not the kind that zip shut), freezer, sugar, bowl, cup
Options: milk and chocolate syrup, juice, coffee, pretty much anything
Mix whatever you want to put in the popsicles in a bowl. Using a cup, pour the fluid into a sandwich bag, then tie the bag shut and make sure it’s airtight. Freeze. To eat, bite off a corner of the plastic bag and suck through it.
Bwog’s Dad’s Secret Pie Recipe
Cook time: 45-55 minutes, Prep time: 20 minutes
Supplies: pie pan, crust (buy a premade one), 2/3 cup sugar, 1/4 cup tapioca (find this in the baking section)
Options: 6 cups of berries or 8 cups of apples (measure after washed and cut), cinnamon and nutmeg for apple pie.
Preheat oven to 375. Put the filling in a bowl with the sugar and the tapioca balls. If you’re making it with apples, add a tsp. of cinnamon and 1/2 tsp. of nutmeg. Stir it, then let it set for 15 minutes, stirring every five minutes. Put the crust in the pan (greased) and add the filling. You can cover with more dough or leave it open. Bake for 45-55 minutes, then let stand for 15 minutes.
Cook time: 30 minutes
Ingredients: 1 3oz package of vanilla pudding (NOT instant), 1 3/4 cups milk, 1 cup cool whip (or if you can make real whipped cream, do that, you’ll need 1/2 cup of whipping cream), brown or white sugar.
Prepare the pudding as directed on the box. Cool for a second and then cover the bowl with plastic wrap to prevent a film from forming. Once it has cooled all the way, stir in whipped cream, and chill in the fridge. When you’re ready to serve it, put it in the bowls you want to serve it in (preferably NOT plastic), smooth flat and sprinkle sugar or brown sugar over the flat surface of the custard. Using a lighter or torch, heat the sugar until it has melted and is slightly brown, forming a crispy cover to the creme brulee (this is way easier than using the broiler).