Blog archives for June, 2007

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June 27, 2007

CHOCOLATE PUDDING CAKE

June 27th, 2007 by
Chef Thom Chef Thom

This is a very simple and very delicious pudding cake recipe, that is a big hit around here.

1 cup flour
2/3 cup sugar
2 Tablespoon cocoa
2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup water
2 Tablespoon apple sauce
1 teaspoon vanilla extract
2/3 cup brown sugar
1/4 cup cocoa
1 3/4 cup hot water

Mix the flour,sugar,cocoa,baking powder,salt,water,apple sauce, and vanilla extract together.
Pour into a sprayed 8″ square baking pan.
Mix the brown sugar and 1/4 c cocoa together and sprinkle over the
batter.
Pour the hot water over the entire top surface.
Bake at 350 for about 45 minutes.
The topping sinks through the cake to form a pudding layer at the bottom.
This cake tastes so rich it’s hard to believe there’s no fat or eggs in it.
You can serve it chilled, but it can be served ar room temperature, or even warm, if you can’t wait.
It will keep for several days but DO NOT FREEZE. If you do, the pudding will turn very watery.

June 26, 2007

Oatmeal Molasses Bread

June 26th, 2007 by
Chef Thom Chef Thom

There is nothing like fresh bread from the oven. If this oatmeal molasses bread doesn’t do the trick for you then you had better check for a pulse. This is an awesome tasting bread that is of course pretty easy to make.

2 packages active dry yeast
1/2 cup warm water
1 1/2 cups milk, scalded
1/3 cup shortening
2 teaspoons salt
1/2 cup molasses
4 1/2 to 5 cups all-purpose flour
2 cups quick cooking rolled oats

Combine yeast and warm water in a cup or small bowl; set aside. Pour scalded milk over shortening, salt, and molasses. Stir until shortening melts. Cool to lukewarm then stir in 1 cup flour, yeast mixture, and oats.
Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Round dough into a ball and place in a buttered bowl; turn over to grease both sides. Cover with a dish cloth and let rise in a warm place until nearly doubled in size, about 1 hour. Punch down; cover and let rest 10 minutes. form into two loaves. Place in greased 9×5x3-inch loaf pans. Brush tops with melted butter. Cover and let rise for about 1 hour, until nearly double in size. Bake at 375° for 35 to 40 minutes. Remove from pans immediately and cool on racks.
Brush with more melted butter while hot for a softer crust.

June 25, 2007

Spaghetti Sauce

June 25th, 2007 by
Chef Thom Chef Thom

Hmmm, Spaghetti Sauce. Lets see now, we got the bread we got the meatballs, now the sauce. With the price of Spaghetti, I will pass on making the pasta. But nothing beats homemade Spaghetti Sauce with homemade meatballs and Italian bread. So here it is! very easy to make and yep you guessed it, delicious!

2 14.5-oz. cans of crushed tomatoes
1 6-oz. can of tomato paste
2 cloves garlic, diced
1 medium onion, chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 c. broccoli, chopped into florets
2 tbsp. olive oil or vegetable oil
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. cumin
1 tsp. thyme
1/2 lb. spicy Italian sausage (optional)

Heat oil over medium-high heat in a pan.
Add garlic and onion and cook until the onion is translucent (more clear than white).
Add peppers and broccoli and saute for a few minutes.
Add crushed tomatoes, tomato paste, and spices. When mixture is bubbling, reduce heat to simmer and cover. Simmer for at least 60 minutes, stirring occasionally. The longer it simmers, the better it tastes.

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