RCP: Cake and Pudding

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RCP: Cake and Pudding

Postby Robert J. » Sat Jan 20, 2007 11:46 am

Here are two recipes that we make a lot and are very easy. Compliments of my wife, Claire. Enjoy!

Apple Coffee Cake
1 1/2 cups flour
2 1/4 teaspoons baking powder
1/2 cup sugar
1/2 teaspoon cinnamon
1 egg
1/2 cup milk
1/4 cup melted butter
1 1/2 cups peeled, chopped tart apples (I use granny smith, and I
probably add more than this amount. Last time I used 3 medium
apples.)

For the streusal topping:
1/4 cup sugar
2 tablespoons flour
1/2 teaspoon cinnamon
1 tablespoon softened butter

Sift flour with next 4 ingredients.
Beat egg, add milk and melted butter and pour into dry ingredients.
Add apples and mix.
Turn into a well greased 8 inch baking pan.
Blend first 3 ingredients of streusal topping.
Work in the soft butter to make a crumbly mixture and sprinkle over
batter.
Bake at 400 degrees for about 30 minutes. Check it at 20-25 minutes
to make sure that you don't overbake it.

Chocolate Pudding (takes about 30 minutes and you have to stir it a
lot, but it's worth it!)

1 1/2 cups sugar
1/2 teaspoon salt
3 full tablespoons cocoa (really heaping tablespoons! )
2 1/2 Tablespoons cornstarch
1 tablespoon flour
3 cups milk (I used whole milk)
3 eggs, well beaten (have these ready before you start)
1 tablespoon butter
1 1/2 teaspoons vanilla

measure the dry ingredients into a saucepan and stir together.
Gradually stir in milk over moderate heat and dissolve all together.
Keep stirring until thickened. This may take 5-10 minutes, but it
will thicken eventually. Just keep stirring so it doesn't stick to
the bottom of the pan and scorch. Once it thickens bring it to a low
boil and cook for about one more minute.
Remove from heat.
Add a couple of tablespoons of the chocolate mixture to the beaten
eggs and beat all together. Repeat. Then add this egg/chocolate
mixture back into the pan with the chocolate mixture and beat to
combine.
Return to a moderate flame and cook, stirring constantly until
slightly thickened a bit more, which takes at least a couple more
minutes.
don't let it get too hot, and don't stop stirring or the eggs might
curdle.
Remove from heat and stir in vanilla and butter.
Pour into custard cups or a bowl. Put plastic wrap over the pudding
so that it touches the surface of the pudding so that skin won't form.
Cool thoroughly. Refrigerate.
Try not to eat the whole bowl yourself. Delicious w/ whipped cream!
Robert J.
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Re: RCP: Cake and Pudding

Postby Mike Filigenzi » Sun Jan 21, 2007 12:04 am

My wife sometimes makes a similar chocolate pudding to put into our daughter's lunches. It's really yummy! There's quite a difference between that and the Jell-o product.


Mike

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Mike Filigenzi
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