Soft-Centered Chocolate Puddings

Here's the recipe I gave Morgan and Carol yesterday. I hope I didn't over-sell it. Although from my point of view (it being so easy and so delicious), that can't really be done.

Soft-Centered Chocolate Puddings
serves 4 (but easily tripled. Just in case.)

7 oz bittersweet chocolate, chopped (or chocolate chips)
7 T unsalted butter
2 T all-purpose flour
1/2 c sugar
3 large eggs

creme fraiche for serving (So says the recipe. Usually we serve with nothing, or vanilla ice cream.)

Pre-heat oven to 400 degrees. Melt chocolate and butter in double boiler until melted. Stir, remove from heat.

In a small bowl, mix flour and sugar. In a medium bowl, whisk eggs. Whisk in flour & sugar, then stir in chocolate/butter until combined. Scrape into 4 1-cup ramekins. Bake for about 12 minutes, until edges are firm and center is still runny. Serve warm.

(Remember it's supposed to be pudding and not brownies, or you'll never take it out of the oven. Which is actually fine. You can bake it at least twice as long, and it's still delicious.

We bake ours in oven-safe tea cups. Also, since there's so few ingredients, you'll really notice if you use nicer chocolate.

Enjoy!

Margy's Oatmeal Cake!!!
Now we have it Megan!!!


1 cup oatmeal
1  1/2 cup boiling water
Combine and set aside.



Combine the following:
1 cup brown sugar
1 cup sugar
2 eggs
1 tsp vanilla
1/2 cup butter (softened)
1 1/2 cup flour
1 tsp soda
1 tsp salt

When mixed well add the oatmeal.

Bake in a 9x13 pan at 350 degrees for 30-40 minutes


Frosting/Topping
combine:
1/2 cup coconut
1/2 cup melted butter
1 cup brown sugar
1/4 cup cream or half and half
1 tsp vanilla

Pour mixture on warm cake and broil 5-6 minutes under a 400 degree broiler.

Cake Balls

There's no way I can take any credit for these, so I'll send you here for the recipe. I did notice that some of her recipes use a whole can of frosting, but I only ever use about 3/4 a can.

Although once you see how amazing hers are, you will never look kindly on mine ever again. The woman must have more patience than all of us put together.

Tuna Dip

1 can tuna, drained
8 oz cream cheese, softened
2 T ketchup or chili sauce (I use chili sauce)
2 T dried parsley
1 t dried minced onion
1/2 t Tabasco sauce

Combine all ingredients; mix well. Refrigerate several hours. Serve with Triscuits.

Aunt Sylvia's Hamburger Soup

Brown:
1 pound hamburger
1 diced onion
drain

Add:
1 quart of tomatoes
1 quart of water

1 cup each:
cubed potatoes
cabbage
diced carrots
diced celery

1/4 tsp thyme
1 bayleaf
salt and pepper to taste

1/2 cup raw rice... Add now to add thickness to the broth or later for firmer rice

Simmer 1 hour... Covered on stovetop.

Or 3 hours in a crock pot then add cabbage and rice. Cook 2-3 more hours.

Jalapeño Popper Dip

2 8 oz packages of cream cheese

1 c mayonnaise

1 4oz can chopped green chilies, drained

2 T pickled jalapeños, chopped

1 c Parmesan cheese

Mix cream cheese and mayonnaise until smooth. Stir in chilies and peppers. Sprinkle with Parmesan. Bake at 375 for 30 min or microwave for 3 minutes.

Serve with crackers.

As easy as it is delicious.

Cardamom Tea Bread

Cardamom is my new BFF. (Sorry cumin.) This recipe is based on one from my bread machine cook book, but changed enough that I think I'm allowed to post it to the Wide McCarty World.

3 large eggs
3/4 c sugar
1/3 c coconut oil, warmed to liquid (or other vegetable oil)
1/4 c buttermilk
1 c sour cream
1 Tablespoon vanilla extract
1 1/4 c whole wheat flour
1 c all-purpose white flour (or 2 1/4 white, no wheat)
2 t baking powder
1 t baking soda
2 1/2 t ground cardamom
1/2 t salt

Mix together, bake at 350 for about an hour. It fills a loaf pan very full, but hasn't overflowed yet for me. It's strangely and powerfully delicious toasted the next day with raspberry jam.

Zuppa per Setembre

Contrary to its name, this should be eaten thrice weekly for all September AND October. The recipe was from our CSA 4 or 5 years ago, and no fall is complete without it. It takes a while to roast the vegetables, but it's easy.

1 1/2 lbs (about 9) plum tomatoes, cored, quartered and seeded (optional)
1 lb (about 3) red bell peppers, trimmed, quartered and seeded
hot pepper to taste (1/2 tiny red superchili)
2 red or yellow onions, cut into wedges
2 cloves garlic, quartered lengthwise
1 t kosher or sea salt
ground pepper
1 t finely chopped fresh thyme
1 t sweet Hungarian paprika
6 large fresh basil leaves, cut crosswise into fine strips
1/3 c olive oil
2 c best quality chicken broth
1/4 c heavy cream, room temperature

Heat oven to 450. Place tomatoes, peppers, onions and garlic in a single layer in a large roasting pan. Sprinkle with salt, pepper, thyme, paprika and basil, then drizzle with olive oil. Toss to coat evenly. Roast 45 - 60 minutes, stirring every 15 minutes, until completely tender and well-browned in places. Remove from oven and let cool for 10 to 15 minutes. In a blender, work in batches to puree with broth. Reheat over low heat. Stir in cream and heat until warm, not boiling. Top with sourdough croutons.

We prefer crusty bread. After much delicious research, we've found the perfect recipe.

Peanut Butter Balls

By Deirdre's request.

1 cup creamy peanut butter - I always use conventional, haven't tried it with natural yet
1 cup dried milk
1/2 cup honey
1/2 cup mini chocolate chips
1/2 cup sesame seeds, or wheat germ, or unsweetened coconut, or some mixture thereof
1/2 teaspoon vanilla

Mix together. Form into small balls, about 1/2" across. Refrigerate or freeze.

They're best out of the freezer, if you ask me. I often cut back on the chocolate chips quite a bit, because then they're health food. Don't cut back on the honey. It's not worth it.

Iowa Porkchops

My best replica of Grandma McCarty's pork chops and rice!

1 can condensed cream of mushroom soup

1 cup water

3/4 cup rice

4 pork chops

Brown chops on the stove top.

Combine soup, water, and rice then pour into a greased 9x13 pan.

Place the chops on top. Sprinkle with salt and pepper to taste.

Cover and bake at 375 for 45 minutes.

Uncover and bake for an additional 15 minutes.

(Time will depend on the thickness of your chops so check them for doneness!)

Megan Bars

I can't believe no one has posted this... Am I the only one who didn't have the recipe???

1 cup brown sugar

1/2 cup white sugar

1 1/2 cup light Karo syrup

1 1/2 cup peanut butter

6 cups SpecialK cereal

12 oz. chocolate chips

1/3 cup peanut butter

Combine sugars and Karo syrup in a microwave bowl... Microwave for 2 minutes, stir, and microwave another 2 minutes then stir. While the mixture is heating wash the spoon well. Repeat until mixture boils.

Add 1 1/2 c peanut butter and mix until smooth.

Add cereal and mix until coated. Pour into a greased 9x13 pan and press with a greased spoon.

Combine chocolate chips and 1/3 c peanut butter in microwave bowl, stirring frequently until smooth.

Spread on bars and cool well before cutting.

Grape Salad

Someone brought this in to work today and I had to remind myself not to eat it all. 
The brown sugar and pecans taste just like the crumble on top of apple crisp.

Ingredients 1 (8-ounce) package cream cheese, softened
1 cup sugar
3/4 cup sour cream
3/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
1 pound seedless green grapes
1 pound seedless red grapes
1 cup chopped pecans

Instructions
1.In a large bowl, combine cream cheese, sugar, sour cream, and vanilla;
stirring until smooth.  Toss gently with grapes to coat.
2.In a small bowl, combine brown sugar and pecans and pour over grapes.
Cover and chill.
This can be made the night before.

Makes 10 - 12 servings

Crab Meltaways

These are very tasty and keep for a long time in the freezer. They are great to pull out when people show up unexpectedly. It sort of blows their minds.

1/2 c butter
1 16 oz jar Old English cheese spread
1 1/2 t mayo
1 1/2 t garlic salt
1 can (7 oz) crab meat
12 English muffins

Blend first 5 ingredients and spread on English muffins. Freeze on cookie sheet until hard. Cut into 1/4s while frozen and place in freezer bag until ready to use. When ready to serve, brown muffin 1/4s under broiler for a few minutes.

carrot-dill soup

It has become perfect soup weather. My mom made this carrot-dill soup for Christmas Eve supper last year and even though I'm not usually a carrot fan, I like it a lot. Here is the recipe, I halved it (except for the onion and butter) and it made a little over two spaghetti jars worth of goodness.

2 lb. carrots, peeled & sliced
1 lg. onion, chopped
1/4 c. butter
2 49-oz cans broth
1 c. uncooked long grain rice
1/4 c. dill or green onions
salt and pepper

In a 6-8 quart dutch oven cook carrots and onions in hot butter until onions are tender. Add broth and rice. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes. Cool slightly. Transfer 1/3 of the soup at a time to a blender. Cover & blend until smooth. Stir in dill. Season to taste with salt & pepper. Serve immediately or cool for 30 minutes.

Cheesy Garlic Flatbread

This is our standard spaghetti/lasagna/ziti bread. I use the bread machine, but I would guess it could easily be replicated by hand. The one in the photo is a little on the done side, but no matter.

Bread:

1 1/4 c warm water

3 1/2 c flour (I've used up to 1c whole wheat with good results)

1 1/2 t sugar

1 1/2 t salt

1 1/2 t yeast

Topping:

2 T butter, melted

1/2 t garlic salt

1/2 c shredded mozzarella

1/4 c Parmesan

Layer bread ingredients in bread machine; select dough cycle. Spray baking stone with non-stick spray and sprinkle with cornmeal. When dough is finished, remove from pan, stretch into shape and lay on prepared pan. Brush dough with butter, sprinkle with garlic salt and top with cheeses. Set in draft free location to rise for 45 minutes. Place oven rack in lowest position; heat oven to 450. Bake 12-15 minutes or until light golden brown.