Brownie Pudding Cake

While looking for something in my email archives today, I found this link in an old email from my mom (2005)::
Better Homes & Gardens recipe from Mom:
"Dee, found this on line and it is the same recipe that you used to eat as a child. I never put walnuts into mine, as we were poor, but you could if you liked. Also, I used to just sprinkle the brown sugar-cocoa mixture over the cake and then pour the hot water over the whole thing before baking. It is just called Brownie Pudding in my old cookbook. Enjoy!!" 

She knows how nostalgic I can be about my childhood and all the wonderful foods she made for me - and taught me to make.

This recipe brings back memories of dark fall and winter Sunday nights, where we were all cozy and snug in our warm house. After a home-cooked meal of delicious comfort food, we'd sit around the TV and watch Mutual of Omaha's Wild Kingdom and The Wonderful World of Disney and if we were very lucky, we'd get a bowl of this.

 

Brownie Pudding Cake

Makes: 6 servings

Serving Size: 1/2 cup

Prep: 15 mins

Cool: 45 mins

Bake: 40 mins 350°F

1 cup all-purpose flour

3/4 cup granulated sugar

2 tablespoons unsweetened cocoa powder

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup milk

2 tablespoons cooking oil

1 teaspoon vanilla

1/2 cup chopped walnuts

3/4 cup packed brown sugar

1/4 cup unsweetened cocoa powder

1 1/2 cups boiling water

Vanilla ice cream (optional)

Preheat oven to 350 degrees F. Grease an 8x8x2-inch baking pan; set aside. In a medium bowl stir together the flour, granulated sugar, the 2 tablespoons cocoa powder, the baking powder, and salt. Stir in the milk, oil, and vanilla. Stir in the walnuts.

Pour batter into prepared baking pan. In a small bowl stir together the brown sugar and the 1/4 cup cocoa powder. Stir in the boiling water. Slowly pour brown sugar mixture over batter.

Bake in the preheated oven for 40 minutes. Transfer to a wire rack and cool for 45 to 60 minutes. Serve warm. Spoon cake into dessert bowls; spoon pudding from the bottom of the pan over cake. If desired, serve with vanilla ice cream.

Turkey Veggie Chowder

Turkey Veggie Chowder

1 medium onion, finely chopped

1 large celery stalk, diced

1 garlic clove

2 T butter

1 tsp flour or corn starch

1/2 tsp salt

1/2 tsp white pepper

1/2 tsp poultry seasoning

3 C diced red potatoes (3 or 4 medium potatoes)

2 cans (14-1/2 ounces each) chicken broth (2 C homemade or from instant bouillon)

2 C cooked cubed turkey breast - *See Note

2 C frozen mixed vegetables

1 1/2 – 2 C Half ‘n Half (use 1 1/2 C first and add more if you want a more soupy consistency) ~~ (you can use 2% but it will be a thinner consistency unless you use the flour thickening method below)

In a large saucepan, sauté onion, celery and garlic in butter until tender. Add flour and seasonings, mixing well to incorporate with the mixture. Add potatoes and broth. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Stir in the turkey, vegetables, Cook 10-12 minutes longer or until vegetables are tender. Stir in cream; heat through (do not boil). Makes 8 One Cup servings.

*Note About Meat:  

This is really good using smoked turkey breast from the deli. Ask the deli clerk for a 1” thick slice and then cut that into small cubes. Bacon bits on top is optional and delicious.

**Flour Thickening Method:   Add 2 T flour (all-purpose or gluten free) to 2 C milk, whisking until smooth. Set aside and continue with the recipe. Make sure to whisk again before adding to the soup. You will need to simmer this longer than the cream method so the heat can thicken the milk and flour mixture)

Gingerbread Latte

Move over pumpkin spice, there's a new latte in town!

This is my afternoon pleasure that I only feel a wee bit guilty about.  After all, it has blackstrap molasses in it and that's a healthful ingredient, right? 

1 T blackstrap molasses, dissolved in 2 oz very hot water

8 oz very hot, black coffee

dash cinnamon

dash ginger

½ C hot milk

whipped cream

dash pumpkin pie spice

** adding an additional dash of cinnamon and ginger to the coffee before brewing gives and extra spic kick.

Pumpkin Crunch Dessert

Pumpkin Crunch Dessert

You make the pumpkin custard part of the dessert by mixing together:
(1 Large can pumpkin, 3 eggs, 1 C sugar, 1 can (12 oz) evaporated milk, 1 tsp pumpkin pie spice)
Pour into a greased 9x13 baking pan lined with foil.
Top it with a yellow cake mix (dry) that you add 1 tsp pumpkin pie spice to, 1 cup chopped pecans &/or walnuts, (I use a combination of both and use about 3/4 C each for a total of about 1 1/2 C) then drizzle with 1 cup melted butter.
Bake at 350* for 60 minutes. Cool completely (overnight is best)
Invert onto a platter so the streusel "top" is the crust; remove foil; cut into squares and serve with whipped cream!!! yum-E!!!  ** If there are nut allergies - use granola or oats in place of the nuts. :)