Grandma, Great Grandma Louise Voigt's Rice Pudding

The original recipe can be found in the first Foley Family Cookbook on this blog.  

My paternal grandmother, Louise Kraker Voigt (first name Aloisia until the inspectors at Ellis Island changed her name) is responsible for this creamy, delicious dessert. She made this rice pudding every day very early in the morning to sell at their delicatessen in the Ridgewood section of Queens, NY.   It sold out in hours.  Ridgewood became a popular German neighborhood in the 1880's when Germans took jobs in the Brooklyn breweries.  

At Christmas one year, 1971 I think, I asked her to make it so I could watch as there wasn't a written recipe.  I wrote down what she did and the amounts.  Patience and precision is key with this recipe as it must be stirred and cooked for exactly 1 hour.  Any longer and it will be too thick and overcooked. The creamy consistency is what makes it so delicious.  

Many family members make this recipe and Christine and myself have it down to a science.  This is a Christmas tradition.  Her name is engraved on the American Immigrant Wall of Honor at Ellis Island.

Louise Voigt's Rice Pudding

1 tsp. salt
1 quart water
1 cup long grain rice (MUST BE LONG GRAIN)

Boil, covered, until all water is boiled away.  Watch this carefully so as not to burn or stick.

Stir in:

2 quarts milk (MUST BE WHOLE MILK)
1 cup granulated sugar

Bring to a boil, slowly and let it gently rolling boil for 1 hour, stirring frequently.

Separate 2 eggs.  Mix 1/2 cup milk into yolks and beat.  Add 2 teaspoons vanilla.*  (Grandma's original recipe only called for 1 teaspoon vanilla but Christine adds 2 teaspoons vanilla which gives it a great flavor boost).  Stir this mixture into the rice pudding.  

Beat the whites from the 2 eggs until stiff.  Fold into the rice pudding.  Put in a large rectangular casserole (13 x 9) and put under the broiler until top is brown.  
Be careful because the top browns very quickly, so watch constantly.

**If desired add 1 cup raisins after adding the milk and vanilla mixture.  (My Dad loved the raisins).  Also, you can serve with a drizzle of grenadine syrup (loved by my Grandfather Otto).  

Best Ever New York Cheesecake

This is the first recipe in the first book of my recipe collection that I started in 1970.  Our first apartment was in East Brunswick, New Jersey.  We were neighbors and friends with the Forman's and the Addeo's.  Randee Forman was from Long Island, New York, and she made this delicious New York Cheesecake.  Nothing has ever compared to it!

 

Graham Cracker Crumbs

1 lbs. ricotta

2 - 8 oz. cream cheese (softened)

1 stick margarine (softened)***I would only use butter

1 1/2 cup sugar

4 eggs, slightly beaten

1/3 cup cornstarch

2 Tablespoons lemon juice

1 teaspoon vanilla

1 pint sour cream

 

Grease a 9" springform pan. (Bottom and sides) Dust all with graham cracker crumbs.

Sieve ricotta into large mixing bowl. (This means I used to press it through a strainer).  Add cream cheese and margarine (butter).  Beat at high speed until creamy.  At high speed add sugar, then eggs.  Reduce speed to low.  Add cornstarch, lemon juice and vanilla.  Blend in sour cream at low speed.  Pour into pan. 

Bake at 325 degrees for 1 hour and 10 minutes or until firm on edge.  Turn off oven and let cake stand in oven for 2 hours.  This is important and do not peek or open door!

Remove and cool on wire rack.  Chill.  Remove cake sides from springform pan and serve.  Serves 12.

Can be topped with fruit, if desired.

*I always served this cheesecake with frozen strawberries in syrup, but fresh strawberries would be delicious also.