Hot Fudge Pudding Cake

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  • 1 1/4 cups sugar, divided
  • 1 cup flour
  • 7 Tbsp. baking cocoa, divided
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup milk
  • 1/3 cup butter, melted
  • 1 1/2 tsp. vanilla
  •  1/2 packed brown sugar
  • 1 1/4 cup hot water

Heat oven to 350.  In medium mixing bowl, combine 3/4 cup sugar, flour, 3 Tbsp. cocoa, baking powder, and salt.  Blend in milk, melted butter, and vanilla; beat till smooth.  Pour batter into baking dish about 8×8″ square.  In small bowl combine remaining 1/2 cup sugar, brown sugar, remaining 4 Tbps. cocoa.  Sprinkled evenly over top of batter.  Pour hot water on top– DO NOT STIR.  Bake 40 minutes or till center is almost set.  Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom over top,  Serve with vanilla ice cream or whipped cream.

 

 

Cuban Bread

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  • 1 packet active dry yeast
  • 1 cup whole wheat flour
  • 1 1/2-2 cups white flour (unbleached, if you have it)
  • 1 1/2 tsp salt
  • 1 Tbsp sugar
  • 1 cup warm water (110-115 degrees)
  • cornmeal to sprinkle pan

Put the yeast, whole wheat flour, 1 cup of white flour, salt, and sugar into large bowl and mix.  Add warm water and stir well with wooden spoon.  Add another 1/2 cup flour and begin to knead on floured board or counter-top, adding more flour as necessary to make dough stiff enough to handle easily.  Knead for 5-10 minutes, till dough is smooth and elastic.

Grease bowl, put in dough, and turn to coat with oil.  Cover and put in warm place to rise till it has doubled in bulk, about 15-30 minutes.  Punch dough down and slam it hard into the counter, squeezing to force out any air bubbles.  Flatten out a bit and roll up tightly to form either round or oblong shape, tucking ends under to make smooth loaf.  Slash down middle with very sharp knife.

Sprinkle small baking sheet with corn meal and put loaf on.  Brush top with cold water and put pan into cold oven.  Turn on oven to 400 degrees.  The bread will rise as the oven heats up.  Bake for 45-50 minutes, or till bread is brown and crusty.  As soon as bread is done, remove from pan and put on wire rack to cool.

This makes 1 small loaf, but doubles easily once you get the hang of it.

Easy Parmesan Chicken Fingers

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  • 2 lb boneless skinless chicken breast, cut into 1″ wide strips
  • 1 packet Shake ‘N Bake Chicken Coating Mix
  • 1/3 cup parmesan cheese
  • BBQ sauce, marinara, or Ranch dressing for dipping

Preheat oven to 400 degrees.  Moisten chicken strips with water and shake off excess.  Empty contents of coating mix into plastic bag and add cheese.  Add 2-3 pieces of chicken to bag and shake till evenly coated.  Place in single layer in greased baking pan.  Repeat with remaining chicken.  Discard any remaining coating mixture.

Bake 12-15 minutes, till chicken is cooked through.  Serve with dipping sauces if desired.