Martha Stewart Makes 4 Recipes from the Great Lakes | Martha Bakes S7E13 "Great Lakes"

milk

🥗Healthier: almond milk

💰Cheaper: water + powdered milk

Almond milk is lower in calories and suitable for lactose intolerance.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free alternative with a unique flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with a different flavor profile.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative that binds well.

Make prune puree by simmering 1/2 cup pitted prunes, 1/2 cup dark raisins, 1/4 cup light brown sugar, 1 teaspoon lemon zest, juice of 1/2 lemon, 1/4 cup brandy, and 1/4 cup water for 10 minutes.

Cool the mixture and puree it in a food processor to make a spreadable paste.

In a saucepan, combine 1 1/2 cups water, 1/2 cup arborio rice, and 1/2 teaspoon salt; bring to a boil.

Reduce heat, cover, and simmer until water evaporates, about 20 minutes.

Stir in 4 cups whole milk, 1/2 cup sugar, 2 teaspoons vanilla, 1/2 teaspoon cinnamon, and grated nutmeg; simmer for 30 minutes until rice is tender.

In a bowl, whisk 4 large eggs, then temper them with a small amount of the hot rice mixture before adding it back to the pot.

Cook until thick like pudding, then transfer to a bowl and cool for 30 minutes before refrigerating.

Prepare the bread crust by dissolving 1 packet of active dry yeast in 1/4 cup warm water.

Mix 1/2 teaspoon salt with 2 cups all-purpose flour, then beat 2 eggs, 1 teaspoon vanilla extract, 1/4 cup sugar, and 2 tablespoons melted butter in an electric mixer.

Add the yeast mixture and flour, mixing until the dough forms and pulls away from the bowl.

Knead the dough, place in a buttered bowl, cover, and let rise until doubled in size.

Punch down the dough and press it into a 9-inch glass pie dish without rolling it out.

Spread the prune filling in the bottom of the crust, then add the rice pudding filling on top.

Bake in a preheated 350°F oven for about 1 hour, tenting with foil if the crust browns too quickly.

Cool on a rack, then refrigerate for at least 2 hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens