Gay Nineties Chocolate Cake

In honor of my dear son's 17th birthday, I am making this chocolate cake that was/is a staple of my mother's kitchen. I don't know where it got its name. It's nothing personal. It was called Gay Nineties Chocolate Cake back in the Sixties.

Ingredients List

4 squares unsweetened baking chocolate

4 tablespoons butter

2 c. white sugar

1 egg

1-3/4 c. milk (or substitute coffee for part of the milk for a mocha flavor)

1 tsp. vanilla

2 c. flour

1 tsp. salt

1 tsp. baking soda

Instructions

In a double boiler over simmering water, melt the chocolate with the butter. Remove the chocolate from the heat before it is completely melted and allow the residual heat to complete the melting. Pour the chocolate into a mixer bowl and set it aside to cool a bit.

Fold the flour, salt and baking soda together in another bowl. Set aside.

To the cooled chocolate, with the mixer running on low, add the sugar and stir together. Add the egg and 1 c. of the milk. Next, add the dry ingredients and stir till moistened. Then add the rest of the milk and the vanilla and stir just until blended.

Divide the batter between two 9-inch layer cake pans prepared with shortening and circles of waxed paper or parchment laid in the bottom.

Bake cakes at 350 degrees Fahrenheit for about 20 minutes until test done. Cool on racks. Remove from pans and ice as desired.

Slow Cooker Chocolate Lava Cake

Slow Cooker Chocolate Lava Cake

Ingredients
1 package devils food cake mix
3 eggs
1/3 cup vegetable oil
1 2/3 cups water
1 package Jell-O Chocolate Flavor Instant Pudding Mix
2 cups cold milk
1 bag (12 oz.) semi-sweet chocolate chips

Directions
Prepare cake mix into batter using eggs, oil, and water. Pour into crock-pot.

Prepare Jell-O Instant Chocolate Pudding Mix using milk. Pour this over cake mix in crock-pot. Sprinkle chocolate chips all over the top of the batter.

Cook in crock-pot on high setting for 2 1/2 to 3 hours until cake is moist but does not jiggle, and little volcanoes of spitting chocolate appear on top. Serve with ice cream, whipped topping, or on its own for a really special dessert.

Notes: For best results use a crock-pot liner so sides don't burn to your crock-pot. They sell these at Walmart in the aisle with plastic wrap and bags

You can use just about any kind of cake mix or pudding mix or even different kinds of chips. Create anything you want with this simple recipe!

Prep Time: 10 Min
Cook Time: 3 Hr
Total Time: 3 Hr 10 Min
Servings: 12

Mom's Vegetarian Chili

Mom says to double this recipe if you want it to make very much.

1/4 C thick chunky salsa

14 1/2 oz can diced tomatoes

1 15 oz can kidney beans( we use black beans sometimes)

2 tsp. chili powder

1/4 tsp garlic powder

1/4 C sour cream

1/2 C grated carrots

1/2 C chopped onions

1/2 C chopped zucchini and /or squash

Cook veggies and salsa until veggies are tender.

Add tomatoes, drained and rinsed kidney beans, chili powder and garlic powder.

Stir until well blended.

Cook until heated thoroughly, stirring occasionally.

Stir in 3/4 C of shredded cheddar cheese

Top with 1/4 C shredded cheese and sour cream.

Cake That Won't Last

Cake That Won't Last
3 eggs, beaten
3 c. flour
3 c. sugar
1 tsp. salt
1 tsp. soda
1 tsp. cinnamon
1 1/2 tsp. vanilla
1 c. canola oil
2 c. mashed banana's
1- 8 oz. can crushed pineapple (including juice)
3/4 c. chopped walnuts

Do not beat with mixer. Mix all ingredients and stir until blended.
Bake in greased large bundt pan. (I used an angel food pan since my bundt pan has disappeared!)
Bake @ 350' for 1 1/4 hours. May be baked in 2 loaf pans for 50 minutes if you prefer. No need to ice...enjoy.

Punkin Waffles

2 1/2 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 cup packed brown sugar
1 cup canned pumpkin
2 cups vanilla soymilk
4 eggs
1/4 cup butter or oil



Mix Dry ingredients.

Mix Wet ingredients

Mix all together

Use your waffle iron as directed

Eat or freeze

Low Fat, Low Calorie Zucchini Bread

This past weekend, I made Zucchini Bread, but not from my standard recipe.  I found this low fat/low cal recipe online and was very pleased with it.  It's really a calorie slasher unlike the ones that contain whole eggs and oil.  Those can be up to 300 calories a slice!

Ingredients:
5 egg whites
1 cup Splenda
1 cup sugar
1 cup unsweetened applesauce
1 tsp. vanilla
3 cups grated zucchini
1 cup whole wheat flour
1 cup all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp. salt
2 Tbs. cinnamon
1/4 tsp. nutmeg

*at the end of the page I will write the changes I made

Directions:
Combine eggs, sugar, splenda, applesauce, and vanilla in a bowl.  Add well drained zucchini and mix well.  Sift together dry ingredients and add a little at a time, mixing as you go.
Pour into two loaf pans and bake at 325 degrees for an hour or until a knife inserted into the middle of the loaf comes out clean.

Makes 24 slices, 12 from each loaf.  Freezes well.

Nutritional Info
fat:0.2g
carbohydrates: 19.6g
calories: 87.3
Protein: 2.3 g



* I did not use any Splenda, I don't care for the aftertaste and I found it to be sweet enough with just the 1 cup of sugar.  I also added 1/2 chopped walnuts which would increase the calorie count slightly.  You MUST be sure to drain and squeeze the moisture out of the zucchini or it will not cook thoroughly!  You could also add dried cherries or cranberries, or pineapple.  We were very pleased with the results...if you try it, I hope you also enjoy it!

Spiced Apple Waffle Topping

In trying to cut down on sugar, and since syrup is mostly a 2:1 ration of sweetness to liquid, I came up with this recipe .. and the family said to write it down as a keeper.

I don't like to use recipes .. unless I'm baking .. but will give you the general idea.  You can easily double the recipe.  As is, it makes about two servings (not enough;). 

Ingredients:  (two servings)

one apple (tart), cored and thinly sliced
1-1/2 tsp. unsalted butter
1 tablespoon organic whole cane sugar (rapadura/Rapunzel) or similar (or brown sugar)
2 tablespoons organic raw sugar (sugar in the raw) or white sugar
dash of sea salt
dash of cinnamon
1/2 tsp. vanilla
1-1/2 teaspoons organic corn starch (regular cornstarch is made from genetically modified corn)
1/2 cup water (plus additional if needed)

Spiced Apple Waffle Topping .. (recipe doubled in pic)

Melt the butter in a small to medium size skillet over medium heat.  Add the apple and saute for a minute.  Add the sugars cinnamon and salt.  Gently stir cooking over medium heat.  Mix the cornstarch and the cold water to dissolve any lumps.  Add it to the apples along with the vanilla ... simmer until bubbly .. don't over stir or the apples will fall apart.  Taste for seasonings.  Add additional water if necessary 1 tablespoon at a time.  Serve atop fresh homemade waffles or pancakes.  Use it to replace syrup. 

wedding stuff

May I just say that ALL of the recipes I used at the wedding were a big hit. I made the Loaded Baked Potato Salad along with Hummus, 4 Bean Salad and Cream Cheese Salmon dip...strawberry lemonade too... All were delicious! Maybe I will be able to get some recipes posted here...

No Bake Cookies

This is the recipe I shared at the Scarf Sisters Blog since Ms. Apron is visiting me this week.

No Bake Cookies


3 cups sugar (I often use a little less)
1/4 cup cocoa powder
1/2 cup milk
1/2 cup butter
1/2 cup peanut butter (I use natural)
3 cups quick oats

Mix and bring to rolling boil in a saucepan the first four ingredients (sugar, cocoa, milk and butter) just long enough to completely dissolve sugar. Remove from heat.
Mix 1/2 cup peanut butter into chocolate mixture.
Stir in 3 cups quick oats and blend everything well.

Pour hot mixutre into greased 13" x 9" pan. Cool. Cut into bars. (If you prefer, you can drop these by spoonsful onto a sheet of waxed paper for individual cookies.)

Loaded Baked Potatoe Salad

Dana's Loaded Baked Potato Salad ( I may change the name to "Cheryl's" :))

Ingredients

* 3-4 large baked potatoes, cooled and cubed
* 1 cup sour cream
* 1/2 cup mayonnaise
* 8-10 slices cooked bacon, crumbled
* 6 ounces shredded cheddar cheese, divided
* 3 green onions, sliced
* 1/2 teaspoon fresh ground black pepper
* 1 dash celery salt or seasoning salt
* 1 dash garlic powder
* 1 dash paprika or cayenne pepper

Directions

1. Gently stir together all the ingredients in a large bowl using a large spoon, reserving a little cheddar, green onion and bacon for garnish.
2. Transfer to a serving dish.
3. Top with reserved shredded cheddar, green onion slices and bacon.
4. Enjoy!

French Onion Soup

Since I'm tired of looking at my last entry, the potato casserole, I will be posting a new recipe! 

I made this French Onion Soup a few weeks ago, and it's now one of my favorites.  The recipe is partially from The Pioneer Woman web page, partially from other recipes I've tried and a bit of my own creation.

First you gather all of your ingredients...unless you're like me and just wing it, but for for the sake of illustrations I gathered for you.

( Recipe will be at the bottom of the page)

Start slicing those onions...sniffle, sniffle...

The recipe I tried to follow called for a stick of butter - TOO MUCH BUTTER!

Next time I will use 1/2 stick, and  I love butter!

After browning on top the stove it goes in the oven....but keep the lid ajar.

After required time, add broth(s).

Here comes the toasted bread, but look out.....

Can you say CHEEESE?

RECIPE

& ingredients:

1/2 stick of butter

5 large yellow onions - sliced thin (add more or less to suit your taste)

4 cups chicken broth

4 cups beef broth

1 cup Dry White Wine (optional - I did not use wine).

2 cloves minced garlic (I didn't have any so I used garlic powder- it worked)

Montreal Steak seasonings (I used a couple of shakes..sorry I didn't measure).

Worcestershire Sauce (splash or two)

toasted french bread

5 ounces (or more) of Gruyere Cheese (grated)

Melt butter in heavy soup pot or dutch oven, add onions and cook, covered for about 20 minutes.

Place pot in a preheated 400 degree oven with lid ajar so the onions will brown.  Cook for at least an hour, stirring once or twice so the onions don't burn.

Remove from oven, place back on stove top over medium heat.  Stir, scraping off all the luscious brown bits. 

Turn off heat and add wine, turn heat back on and cook for 5 minutes. (I skipped the wine part).

Add both broths, Worcestershire sauce, garlic and Montreal steak seasoning.

Cook on low for approx. 40 minutes.

Butter one side of bread slices and broil over low heat till brown and crispy.

When soup is ready, ladle soup into ramekin, place crispy bread on top and sprinkle with cheese.

Broil till melted and bubbly.

Gruyere Cheese is rather costly, you can also use Provolone or Mozzarella...both work very well.

YUM.

Note-I find this to be a very forgiving recipe..you may add or subtract as your taste buds move you. 

It seems like a lot of work, but actually after making it once, you never need a recipe again..it's very easy.  I hope that if you try it, you enjoy it!

Potato-goat cheese gratin

I've been trying out some recipes I've clipped from magazines, not all are winners!  I made this tonight and thought it was very good.  I've never cooked with leeks before, but was pleasantly surprised.  They had a wonderful flavor.
Most traditional potato gratin dishes mean a lot of butter and heavy cream, but this has neither.  The Yukon gold potatoes added so much flavor and the standard cream is replaced with fat free milk.
Don't be intimated by the amount of ingredients...it's really a simple dish to make!

Ingredients:
1 tbs olive oil
3 large leeks (white part only), trimmed, halved lengthwise, thinly sliced (1 1/4 cup)
1 1/2 cup fat-free milk
1 Tbs.  flour
1/2 tsp.  salt
1/4 tsp. pepper
1/8 tsp. nutmeg
1 clove garlic, minced
2 1/4 lb. (4 - 5 med)  Yukon Gold potatoes, peeled and cut into 1/8 inch slices (I did not peel mine).
4 oz goat cheese
1/4  up Panko bread crumbs
1/4 cup shredded Parmesan cheese
parsley to garnish (optional)

Method:
1. Preheat oven to 400 degrees.  Spray casserole dish with non stick spray.  Heat olive oil and cook leeks on medium heat till lightly brown.
2.  In a small bowl whisk 2 Tablespoons of milk into flour.  Whisk in remaining milk, salt, pepper, nutmeg, and garlic.
3.  Arrange half of potato slices in dish.  Sprinkle leeks and goat cheese on top of potatoes, pour half of milk mixture over potatoes, leeks and cheese.  Layer remaining potatoes; pour remaining milk mixture over all.
4.  Bake covered 45 minutes.  Uncover; bake about 25 minutes or until potatoes are tender
5.  For topping combine bred crumbs and Parmesan, sprinkle on potatoes.  Bake uncovered about 15 minutes more till topping is browned.  Top with parsley.
Makes 8 servings.

Nutritional Info:
209 calories
6 g total fat (3 g sat. fat)
9 mg chol
278 mg sodium
32 g carbs
2 g fiber
8 g protien

Note:  I would suggest using only Panko bread crumbs.  I was out and used regular which were kind of heavy.  It was still good, but I think the Panko would be much better.

I would also say you could increase the amount of leeks if you like.  The flavor is very mild.

Buttermilk Pancakes

I posted this recipe on The Thrifty Garden/Home and want to include these delicious pancakes in our recipe collection.  Here is a link on making and keeping your own never ending supply of buttermilk

Best Buttermilk Pancakes

1 cup whole wheat pastry flour

1 teaspoon aluminum free baking powder

1/2 teaspoon aluminum free baking soda

1/4 teaspoon sea salt

1 tablespoon organic cane sugar

1 large egg

1-1/2 cups buttermilk

2 tablespoons melted butter

In a large bowl combine dry ingredients.  In a separate bowl mix the buttermilk and egg ... slowly whisk in the melted butter.

Cook on a lightly oiled hot griddle (med-high heat- use a little butter or 1/2 tsp bacon drippings if you make bacon).  Test the griddle with a drop or two of water ... it should sizzle/dance.  Using a 1/2 cup ladle, spoon the batter in rounds on the griddle.  Cook until they just start to bubble and are a tiny bit dry around the  edge.  Flip and cook on other side.  Keep warm in preheated oven until all pancakes have been cooked.  Serve with maple syrup. Makes about 8-9 6-inch pancakes.  This recipe can be easily doubled.


I purchased a buttermilk starter, using half of the package .. and saving the other half for an emergency (should I forget to make a new batch or should I somehow botch my batch;).  You could use a buttermilk culture from the store as well ... some of these have additives in them ... but they will work as long as they have a live culture.

Amish Breakfast Bars

I got this recipe from a friend. It is a great alternative for breakfast on the go or to replace expensive granola bars. They are not very sweet but the health benefits are worth less sugars and fats.

Amish Recipe Bars

1 cup whole wheat flour
2 and 1/2 c. whole oats
3 Tbsp. raw sugar
3 tsp. baking powder
3 Tbsp. raw sugar
1 tsp. cinnamon
3 banana's mashed
1 egg
1 cup unsweetened applesauce
1/4 cup milk
3 Tbsp. oil
4 cup raisins/walnuts...I used, 1 c. raisins, 1 cup dates and 2 cups walnuts.


Mix all ingredients (adjust to taste; you can add 1/2 tsp. salt if desired).
Drop approximately 1/4 cup full of mix per bar onto greased cookie sheet.
Bake at 350 degrees for 25 to 30 minutes.

I think, I'm going to try using craisins instead of dates and add a teaspoon of cinnamon, to my next batch. I love, tweaking recipes to suit our taste!
Hmmm...maybe even pineapple. What do you think?

p.s. I used cinnamon and now add it to every batch.

Enjoy!

Bread Machine?

OK, all you great bakers out there, I need your opinion!

If you have ever used a bread machine do you prefer it over the old fashioned way of making bread by hand?

Does it handle all types of recipes?  I often like a round loaf of bread like the crusty sour dough types.

I don't have one, and don't necessarily want to invest the money if it doesn't get that many rave reviews. 

Pro's and Con's PLEASE!

Roasted Chicken with Pumpkin

I found this interesing recipe on the web and tried it too.

Want to share it here.

You can use the orfinary pumpkin like I did.

Roasted Morrocan Chicken with Pumpkin

Whole Wheat Oatmeal Banana (and blueberry!!) Panacakes

Phyllis really likes panacakes (yes, I know they are really called pancakes) and waffles.  I'm always trying to find new ways to make healthier food for my family (and friends).  It's hard to put blueberries in the waffle maker and I had some blueberries that I needed to use up, so I made these panacakes (I tripled the recipe and we use soy milk but they are just as good with 2%) and added about 2 cups of blueberries to the batter.  I made them in the afternoon, and almost every time Phyllis walked by, she grabbed one, no sugar, no syrup, just a yummy panacake.  You'll notice, the only sugar in this recipe would be the natural sugar from the bananas.  Also... a thrifty note, if your bananas are getting too brown, you can throw them in the freezer, and pull them out when making banana bread, cake, muffins, or panacakes.  They are super sweet because they are super ripe, and you're not wasting :)

1 C whole wheat flour
1 tsp baking soda
1 tsp. baking powder
1 1/2 C quick oatmeal
2 eggs , beaten
1 3/4 C milk
2 mashed bananas

Mix well.

Cook on hot griddle (use cooking spray).

A Super Bowl Snack

I live in Indiana so of course we'll be cheering for the Colts in Sunday's Super Bowl game. Here's a simple snack I'll be making for game time:

Baked Nacho Dip

1 can refried beans, or mashed cooked or canned beans such as pintos
sour cream (1/2 cup or more to taste)
salsa (1/2 cup or more to taste)
4-8 oz. shredded Monterey Jack cheese (or whatever cheese you like)

Spread refried beans in the bottom of a 9" baking dish.
Spread salsa over beans.
Spread sour cream over salsa.
Spread cheese over sour cream.

Bake at 350 until cheese is melted. Serve with tortilla chips or Doritos.

Sometimes I just put it under the broiler for a few minutes to melt the cheese because we like it a little brown on top. You can also add ground beef or shredded chicken, green chilies, black olives, etc.

Haystack Cookies

I made these for a snack to take to our WOW Meeting (Women of Worth)

Super Simple Haystack Cookies:

1 c. butterscotch chips
1 c. chocolate chips
1/2 c. peanuts
2 c. chow mein noodles

Into 2 quart dish microwave at 50% power. Melt the chips and peanut butter (3-5 minutes). Stir in peanuts and chow mein noodles. Drop on wax paper. Put in refrigerator for faster set or let sit overnight on counter.

Chicken Pot Pie

here is a great recipe for chicken pot pie...it takes simple and all ready at home ingredients and the preparation time from start to end is under an hour

pictured here are the ingredients that you will need...stove top stuffing, cream of chicken or mushroom soup, frozen vegetables, left over chicken or pork chops, or turkey, milk and pam spray for the casserole dish. before starting to make the casserole, microwave one cup of water and two tablespoons of margarine or butter in a microwave casserole dish, and then add the box of stuffing and cook on high for five minutes. as this is cooking, you will be preparing the following.
cut 3 cups of left over chicken into cubes. and put into a 3.2 l dish. add three cups of frozen vegetables and mix them together.
mix the can of cream soup with 1/2 cup of milk.
pour into the chicken and vegetables and mix them together

top the chicken and vegetable mixture with the stuffing you have prepared.
bake at 350 degrees for 35 minutes.

enjoy!