Hot Fudge Pudding Cake

Hot Fudge Pudding Cake

1 C. sugar
4 T. unsalted butter, melted
½ C. Dutch-processed cocoa powder
1 lrg. Egg yolk
1 C. flour
2 t. vanilla extract
2 t. baking powder
½ C. semisweet choc. chips
¼ t. salt
1 C. boiling water
½ C. milk ice cream or whipped cream
For serving

With oven rack in the middle position heat the oven to 350 degrees. Lightly coat an 8-inch square cake pan with vegetable oil spray. Whisk ½ c. of the sugar and ¼ C. of the cocoa in a small bowl. (used for the last ingredient to be sprinkled on top) Whisk the flour, the remaining ½ C. sugar, remaining ¼ C. cocoa, baking powder, and salt together in a large bowl. Whisk the milk, butter, egg yolk, and vanilla together in a medium bowl until smooth. Stir the milk mixture into the flour mixture until just combined. Fold in the chocolate chips (better will be stiff) Scrape the batter into the prepared pan and smooth with a spatula. Sprinkle the reserved cocoa mixture evenly over the top. Carefully pour the boiling water over the cocoa, Do not stir! Bake until the top of the cake looks crackled, the sauce is bubbling, and a toothpick inserted into the cakey area comes out with moist crumbs attached, about 25 min. Cool on a wire rack for about 10 min. To serve, scoop the warm cake into individual serving bowls and top with vanilla ice cream or whipped cream..

Apple Crisp

Apple Crisp

3 med apples
2/3 C. Brown sugar
½ C. flour
2/3 C. Rolled oats
½ C. butter

Peel, quarter, and slice the apples. Mix remaining ingredients, cutting in the butter. Put mixture on the apples in a 9x13 pan and bake 35 min @ 350 degrees.

Apple-Raspberry Crisp with Creme Anglaise

Apple-Raspberry Crisp with Crème Anglaise

Fruit Filling:
2 ½ Pounds (6-7 Medium apples), peeled cored, and thinly sliced
1 Tablespoon lemon juice
½ Cup granulated sugar
2 Tablespoons flour
½ teaspoon ground cinnamon
1 Tablespoon brandy flavoring
3 Tablespoons butter, but into ¼-inch cubes
1 ½ Cups fresh or frozen raspberries (keep frozen so they won’t disintegrate and mush)

Topping:
½ Cup flour
2/3 Cup Brown sugar
2/3 Cup rolled oats (try half oats and half pecans)
½ Cup butter
1 teaspoon ground cinnamon

To make the topping add all ingredients to a food processor and pulse until combined. If you use pecans add them after everything else is mixed and only pulse until they are coarsely chopped. You can mix by hand, but will have to chop nuts.
Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-by-13 glass baking dish.
To make the fruit filling toss the apple slices with lemon juice. Add the sugar, flour and cinnamon and stir to combine. Add the brandy and butter cubes and toss until combined. Gently toss in the raspberries. (Be sure if frozen and thawed that you drain any liquid) Evenly spread the apple mixture in the prepared pan. Crumble the topping evenly over the filling.
Bake the crisp for 40 min. or until the fruit is bubbling and the top is browned. Serve warm.
About 8 servings. I serve in glass bowls, as this is so pretty.

Crème Anglaise

2 Cups whole milk (I’ve used vanilla soy milk and it tastes great too)
¼ Cup granulated sugar
1 vanilla bean, scraped ( I boil for a minute and then split with a knife on wax paper and take a sharp knife and scrape the seeds out)
4 large egg yolks
¾ teaspoon. Rum flavoring

In a 2-quart heavy saucepan bring 2 cups of the milk 2 Tablespoons of the sugar, and the scraped vanilla bean to boil over medium heat. NO, using vanilla flavoring will not give do the same thing!!! I’ve tried it of coarse…