Random Thoughts

Dear Readers,

I have been posting recipes on line for over a year now, and you may have noticed that for the past six weeks or so, I haven't added any new ones (until today).  There are a couple of reasons for that.  One is that I have resumed knitting, and knitting and baking are not very compatible.  Another is that I have now put the majority of my favorite recipes on the blog, and I don't want to post a recipe that I haven't had good success with, because I don't you to repeat my own failure experiences.

I am also thinking about why I started the blog in the first place.  Over the past several years, there have been many people who have wanted my recipes or who have urged me to write a cookbook.  The blog became a way to respond to those requests.  However, I find that it is not easy to search the blog for recipes, and I am now thinking about converting the blog into a cookbook.  Baking for the blog has helped me think about how to communicate the ideas that de-mystify recipes and techniques, so it has been invaluable.  But now I finally feel ready to set down the instructions and photos in a more permanent format.

So my question to you is, do you prefer the blog format, or would you like to see a flesh-and-blood cookbook?

Let me know,

Judy

Pudding Cake

I was having lunch with my friend Leta, and we were reminiscing about childhood desserts, when the pudding cake came up.  Her favorite was the lemon, but mine is the chocolate fudge one above.  This is the simplest of cakes, no eggs, no worry about frosting, and all in one pan.  I decided to go back to my ancient Betty Crocker cookbook, since that is the era of this cake.  Betty Crocker made a mix, but it always tasted a little chemical-y.  It may still be on the shelves, since I haven't looked for it in decades.  Anyway, if you have a yearning for a warm, rich, gooey dessert, this is a very simple way to satisfy that itch.

HOT FUDGE PUDDING CAKE

1 cup AP flour
3/4 cup sugar
2 Tablespoons cocoa (I like Scharffen Berger or King Arthur's Double Chocolate Cocoa)
2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup milk, room temperature
2 Tablespoons shortening, melted
1 cup chopped toasted walnuts (optional)
1 cup light brown sugar (packed)
1/4 cup cocoa
1 3/4 cups hot water

Heat oven to 350 degrees F.

Measure flour, granulated sugar, 2 Tablespoons cocoa, the baking powder and salt into bowl and whisk well.

Blend in milk and shortening;

stir in nuts.

Spread in ungreased square pan, 9x9x2 inches.

Stir together brown sugar and 1/4 cup cocoa;

sprinkle over batter.

Pour hot water over batter.

 Bake 40 minutes.

While warm, spoon cake into dessert dishes and spoon sauce over each serving.

If desired, serve with sweetened whipped cream or ice cream.

9 servings.

See, couldn't be easier.  I actually like it the next day at room temperature as well.  The ice cream doesn't melt as much and the sauce part does have a pudding-like consistency.