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The Yellow Lodge ~ Scenic Attraction Since 1890

April 29, 2010
Almond Butter Honey Rice Pudding

My first job in a kitchen was at The Yellow Lodge in Chetek, Wisconsin. The Lodge was known throughout 2 counties for their annual Fish-o-Rama and their Sunday Evening Smorgasbord.

The Lodge was built in the late 1800s as a “family hotel” designed for summer long stays. Sundays, the dining room opened to the public with the finest array of desserts outside of the Prince Edward Hotel in Rice Lake.

I still make the small town classics I learned to bake, but they’re much healthier. Here’s one I adapted for EATS Catering in Nob Hill, Albuquerque.

Peanut Butter Pecan Rice Pudding

3 slightly beaten large eggs
2 c. cooked and cooled brown rice
1⁄2 c. peanut butter (or almond butter)
1/3 c. honey (or 1/2c. maple syrup)
1 Tsp cinnamon
2 c. 1/2 & 1/2 (or milk)
1⁄2 c chopped dried cherries or cranberries
1/2 c coarsely chopped toasted pecans

Method:
Heat oven to 350 degrees.

In a large bowl combine eggs, rice, peanut butter, honey and cinnamon.

Stir in milk and dried fruit. Pour into 8” square or round cake pan. Set inside a larger pan and fill with 1 “ of hot water. Slide both pans into oven and bake 25 minutes until set.

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