Seth from Marketing asked me to put the Spotted Pup recipe from “The Chuck Wagon Cookbook” from the Museum Store into a “recipe blog.” Since I didn’t know what a “recipe blog” was exactly, I asked Google.
“It was the spring of 2021. The spring had been spring-like in Oklahoma much like other springs. Seth from Marketing and Michael Grauer, McCasland Chair of Cowboy Culture/Curator of Cowboy Collections and Western Art and I were planning a road trip down Route 66.
Our first stop was Love’s Travel Stop where we stocked up on sodas and supplies for our drive West. The snacks were a perfect combo of salty, sweet, crunchy, snacky, Love’s-y, but something was missing. We all agreed we needed some Spotted Pup. So we turned around and went back to the Museum to make some using this recipe.”
Usually, this introduction part is much longer but you folks are just here for the recipe, so I won’t waste any more of your time.
[movedo_title]The Spotted Pup “Recipe Blog”
[/movedo_title]
Ingredients:
1 ½ cups milk
½ cup heavy (whipping) cream
5 large eggs, beaten
6 tablespoons granulated sugar
1 teaspoon salt
1 teaspoon vanilla extract
1 ½ cups cooked rice
1 cup raisins
Directions:
- Preheat the oven to 300 F. Lightly butter a 9-inch square glass baking dish.
- In a large bowl, whisk the milk, cream, eggs, sugar, vanilla, and salt. Stir in the rice and raisins. Transfer to a baking dish.
- Bake until a knife inserted in the center comes out clean, about 1 hour. Serve the pudding warm, chilled, or at room temperature.
