It's well-past time to start the desserts for this advent calendar, so today in a texting session with my mom and siblings, a funny memory came up about the Hot Fudge Pudding Cake recipe. Sandy asked me if I had the recipe, so I'll start with this one.
When I was a teenager, I would sometimes drive over to see my grandparents in the evening. Grandma would go into the kitchen and whip up one of these cakes, or Bread Pudding or some other dessert for me, just on the spur of the moment. Of course, that meant I needed to stay long enough for it to bake, but that was how she showed that she loved us. Cooking = Love in our family, which is why I'm overweight, I would imagine! But now, I do the same thing for my family and friends - if I cook for you, it just means I love you.
Hot Fudge Pudding Cake
1 1/4 cups granulated sugar, divided
1 cup all purpose flour
1/2 cup Hershey's baking cocoa, divided
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
1/3 cup butter or margarine
1 1/2 tsp vanilla
1/2 cup packed light brown sugar
1 1/4 cups hot water
Whipped topping or ice cream to serve with it.
Heat oven to 350 degrees. Stir together 3/4 cup gran. sugar, flour, 1/4 cup cocoa, baking powder and salt. Stir in milk, butter and vanilla; beat until smooth. Pour batter into an ungreased 9-inch square baking pan. (If you're going to cook it in the microwave, which I don't recommend, but it works - use a 1 quart casserole dish.) Stir together remaining 1/2 cup gran. sugar, brown sugar and remaining 1/4 cup cocoa. Sprinkle mixture evenly over batter. Pour hot water over top. DO NOT STIR.
Bake 35 to 40 minutes or until the center of the cake part is almost set. Let stand for 15 minutes; spoon into dessert dishes, spooning sauce from the bottom to pour over the top. Garnish with whipped topping or ice cream.
Serves 6 to 8 normal person-sized servings. :)
To cook in the microwave, it will take about 10 to 12 minutes on high. If your microwave doesn't have a turn-table thingy, turn it 1/4 turn half way through. Start checking it at 8 minutes to see if the cake portion is baked. As with any baked good in a microwave, the texture is still spongy and doesn't crisp on top, but it still tastes awesome.
Oh, and the funny memory about this? I got this recipe from my sister Linda many, many years ago when microwaves were just starting to be used very often. The recipe stated "line the oven with paper towels." I am fairly certain that Linda lined her normal oven with paper towels when she baked it, not using a microwave. It might have just been that we'd laughed about "what if...", though. We do that a lot. :)
Merry Christmas!
Showing posts with label Grandma. Show all posts
Showing posts with label Grandma. Show all posts
Sunday, December 20, 2015
Thursday, December 10, 2015
Recipe Advent Calendar - Day 10 - Potatoes Romanoff & Twice Baked Potatoes
My birthday is in the summer and my mom's birthday is four days later, so every year on my birthday my grandparents would have a BBQ in their "BBQ Room" which was in their backyard. Our family would be there and usually my Uncle Earle and Aunt Gerda would be there, too. We would have brisket or beefalo steaks, a big fruit salad inside of a watermelon, served with YumYum Sauce (which is vanilla pudding and Cool Whip), plus we would have Potatoes Romanoff. We would always finish off with my special birthday cake, Angel Food with a tunnel carved out of the middle and filled with strawberries and Cool Whip.
Many years later on, when my sister Sandy had gotten married, she had us all over to her apartment for dinner and she made Twice Baked Potatoes. They were wonderful! Then to my surprise, I realized that they were pretty much just Potatoes Romanoff in potato skins, with bacon. No wonder I loved them! Twice Baked Potatoes are probably the recipe most requested by missionaries who come to dinner. Not the recipe itself, just that we have them for dinner. It's also our son Mark's favorite food. I hope you enjoy them as well as we do.
Potatoes Romanoff
Recipe from Varee Bland, my grandma, who got it from her friend Betty Dyke.
6 medium potatoes (about 2 lbs.), fork tender, baked in jackets
Shred them in a large bowl with the cheese shredder (wear protective clothing, this is messy)
Add:
1 pt. dairy sour cream
1 1/2 cups shredded sharp cheddar cheese
1/2 bunch green onions, chopped
1 1/2 tsp salt
1/4 tsp pepper
Combine all ingredients in a greased 9x13 pan or large casserole dish. Top with additional grated cheddar cheese. Bake at 350 degrees for 30-40 minutes or until bubbly and heated through.
Twice Baked Potatoes
Recipe from Sandy Bland Harms
Same ingredients as above but also add :
1/2 lb. bacon, cooked and crumbled
4 Tbsp butter, if desired (I generally leave it out)
Bake potatoes in their skins until fork tender. Cut potatoes in half and scoop out most of the flesh inside into a large bowl, leaving the skins intact. Place the skins on a cookie sheet. Combine potato with sour cream, cheddar cheese, green onions, salt, pepper and bacon. Add more sour cream if not moist enough. Add butter to make it more creamy, if desired. Fill potato skins with filling, each should be heaped up a little bit. Bake at 350 degrees for 25-30 minutes or until browned on top and cheese is melted.
Many years later on, when my sister Sandy had gotten married, she had us all over to her apartment for dinner and she made Twice Baked Potatoes. They were wonderful! Then to my surprise, I realized that they were pretty much just Potatoes Romanoff in potato skins, with bacon. No wonder I loved them! Twice Baked Potatoes are probably the recipe most requested by missionaries who come to dinner. Not the recipe itself, just that we have them for dinner. It's also our son Mark's favorite food. I hope you enjoy them as well as we do.
Potatoes Romanoff
Recipe from Varee Bland, my grandma, who got it from her friend Betty Dyke.
6 medium potatoes (about 2 lbs.), fork tender, baked in jackets
Shred them in a large bowl with the cheese shredder (wear protective clothing, this is messy)
Add:
1 pt. dairy sour cream
1 1/2 cups shredded sharp cheddar cheese
1/2 bunch green onions, chopped
1 1/2 tsp salt
1/4 tsp pepper
Combine all ingredients in a greased 9x13 pan or large casserole dish. Top with additional grated cheddar cheese. Bake at 350 degrees for 30-40 minutes or until bubbly and heated through.
Twice Baked Potatoes
Recipe from Sandy Bland Harms
Same ingredients as above but also add :
1/2 lb. bacon, cooked and crumbled
4 Tbsp butter, if desired (I generally leave it out)
Bake potatoes in their skins until fork tender. Cut potatoes in half and scoop out most of the flesh inside into a large bowl, leaving the skins intact. Place the skins on a cookie sheet. Combine potato with sour cream, cheddar cheese, green onions, salt, pepper and bacon. Add more sour cream if not moist enough. Add butter to make it more creamy, if desired. Fill potato skins with filling, each should be heaped up a little bit. Bake at 350 degrees for 25-30 minutes or until browned on top and cheese is melted.
Subscribe to:
Posts (Atom)