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Combine milk, rice and salt in a slow cooker. Cover and cook on high setting for 2½ hours. Stir every hour. After rice is cooked, stir and add one cup sugar. In a bowl, beat together eggs, remaining sugar and vanilla. Add to slow cooker. Cover and cook an additional 5 to 10 minutes, until heated through. Fold in raisins, if desired. Sprinkle with cinnamon. Makes 6 to 8 servings.
Note: To cook raisins, boil in water for five minutes, drain and let cool. Sent in by Darlene Brown, Herndon, PA.
From Quick and Easy Christmas Cook Book
In a large bowl, blend together all ingredients until smooth. Pour into a bundt pan that has been sprayed with non-stick vegetable spray. Bake at 350º for 45-55 minutes, until a cake tester comes out clean. Cool on a wire rack 10 minutes. Transfer to serving plate. Drizzle eggnog glaze (below) over cake. Makes 12 servings.
In a medium bowl, combine all ingredients except eggnog. Add enough eggnog to reach a glaze consistency.
From Quick and Easy Christmas Cook Book, sent by Jeanette Busby, Dexham, MA.
Preheat oven to 350º.
Break the eggs into a large bowl, and beat with a fork or mixer until light yellow.
Add the pumpkin, cinnamon, ginger, molasses, and milk. Stir well.
Spray an 8-inch pan or casserole dish with non stick cooking spray. Pour pudding into prepared dish and bake at for 1 hour or until the pudding is firm in the middle.
Serve warm or chilled. Top with chopped nuts and whipped cream, if desired. Refrigerate any leftovers. Makes six servings.
Nutrition Facts: 170 calories per serving; 4g total fat; 115mg cholesterol (with whole eggs); 85mg sodium; 29g carbohydrate; 2g fiber; 6g protein; calcium 181mg