Old Fashioned Chocolate Pudding

Here's an old, old recipe that happens to be gluten free, from way back before people even knew they might want to make such a thing. In fact, our family has a story almost a hundred years old, in which chocolate pudding played a key role.

In the winter of 1918, during the great "Spanish flu," my paternal grandparents were very, very sick. Word spread through the neighborhood, including the fact that their two little boys (Dad was almost 7, his brother about 8) were fending for themselves as much as possible. To understand their situation, imagine a day with only wood stoves for heat and cooking, no convenience foods available, etc. 

At the time, my other grandparents lived in the same rural community with their own two toddlers, my mother and uncle.  Upon hearing of my father's family predicament, my mother's mother went over to the home and came upon a pretty pitiful scene: desperately ill adults, a cold, cold house with little food, and two very hungry and scared little boys. Grandma went right to work, starting a fire in the cookstove and making a big batch of chocolate pudding. Ever after, my Dad would talk fondly of this wonderful gift of mercy, and my grandmother would just say, well of course, I had to take care of my future son-in-law, right? (Mom's family moved many hours away shortly after this, and it was only about 15 years later when they really met and married.)

Back in 1918, pudding was often served as soon as it was cool enough to eat, and ever after, one of my father's favorite comfort foods was warm chocolate pudding. If you have only had chilled chocolate pudding, you might want to try serving it hot off the stove, perhaps with a scoop of vanilla ice cream melting on top. And if you have only had instant chocolate pudding or the kind you can buy in little refrigerated cups, this is really going to be an entirely new experience.

The following recipe is almost the same as the one my mother made over the years, with two changes. 

First, her method involved heating the milk first, but this always needed a watchful eye to be sure it didn't stick to the pan. By bringing water to a boil and using dry milk powder, I skipped that worrisome step. (If you want to use fresh milk instead, I have added the method for that following the main recipe.)

Second, the microwave is really the way to go for making a really creamy pudding with only an occasional stir rather than standing by the stove and stirring constantly until the pudding is fully cooked. As this photo shows, however, there is still a need for vigilance--and starting out with a large enough bowl!

Next time you are in the mood for a relatively simple, pretty inexpensive dessert--one that is gluten free too--step back in time and make a bowl of chocolate pudding "from scratch." 

Grandma Stirmel’s Chocolate Pudding, only slightly updated

2 c water
1/3 c sugar 
3 T cornstarch
2/3 c dry milk
1/4 c cocoa--this can be increased to 1/3 c if desired
1 t vanilla

1.  Heat the water until almost boiling in the microwave.

2.  Meanwhile,  combine all the cornstarch, sugar, dry milk powder, and cocoa in a large, microwave safe bowl. Stir until the mixture is uniform in color. 
 

3.  Slowly pour in the very hot water, stirring until all the dry ingredients are well-mixed. 

 








4.  Cover loosely and cook at medium power ( power level 6 on most microwaves) stirring occasionally, for 5 to 6 minutes, until the pudding has thickened and is bubbling--kind of like the slow bubbles that you might imagine lava would form. Remove from heat and add vanilla.



Stirring hints:
 You probably don't need to give this a first stir until almost 2 minutes into the process, but then you will need to stir more frequently, like every 30 seconds or so,
And then...
DON'T TURN YOUR BACK--it boils over quickly!








5.  Remove from heat and stir in the vanilla. Serve warm or chilled.
The pudding will be quite soft if served warm; if you want a firmer texture, you could add as much as one more tablespoon of cornstarch.

If served chilled, you may want to put a piece of waxed paper on the surface or cover tightly immediately, as these puddings tend to form a little bit of a "skin" on top. There is nothing wrong with this (in fact, the flavor can sometimes seem even more chocolate-y) so you can just stir it back in or skim it off and let the kids nibble on it. 

Stove Top Variation
To make pudding on the stovetop instead of in the microwave, follow steps 1 through 3, heating the water until just warm--not boiling!--in a large saucepan on the burner. Gradully stir the mixture from step 3 into the hot water and stir pretty continuously over medium to low heat until the pudding "bubbles" and is thickened. Continue cooking and stirring for about 5 minutes after mixture begins to bubble, turning burner down a bit if the mixture starts to stick. Remove from heat and stir in vanilla.

Other Ways to Vary the Pudding:

If you prefer, you can use whole milk (or 2% or  nonfat) in place of the water and dry milk. Heat the milk slowly in the microwave--it will boil over quite unexpectedly before adding to the dry ingredients.

You can also stir in a tablespoon of butter or about 1/4 c chocolate chips along with the vanilla.

Stir in cinnmon with the vanilla or use brewed coffee for some or all of the water.

Chocolate Apple Cake with Fudge Topping

Hungry for chocolate even in this season of apples and pumpkins and lots of rich sugar cookies? Ready for a different dessert after all those Thanksgiving pies?

Here's a quick and easy cake that will satisfy your chocolate sweet tooth that you could almost pretend to be healthy--something we all need after the turkey day indulgences.

This one is a quick "one-bowl cake," with chopping the apples the longest part of the work. The topping goes together while the cake is baking, so there is no need for frosting. You can eat it warm right out of the oven or save some of it (especially the cupcake version) for lunches through the week.

 Chocolate Apple Cake with Fudge Topping

3 cups apples, coarsely chopped

3/4 cup canola or other vegetable oil

1 1/2 cups sugar

2 eggs

1/4 cup cocoa

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon allspice

2 cups flour

1 teaspoon baking soda

Topping:

1 cup sugar

1/2 cup water

1 cup 60% chocolate chips (or semi-sweet chips if the dark chocolate ones are not available)

1/2 to 1 cup chopped walnuts (optional)

1.  Beat the oil, sugar, eggs, cocoa, and spices together until fluffy and well blended.

2.  Chop the apples and add to the oil and sugar mixture. Beat until well combined.

3.  Sift (or stir together very well) the flour and soda and add to the batter. Beat for 2 minutes.

4.  Pour into a well-oiled 9 X 12 pan and bake at 350 degrees for about 30 to 35 minutes. 

5.  Meanwhile make the topping. Stir the 1 cup sugar and water together until well mixed. Put in the microwave and bring to a rolling boil--about 3 to 4 minutes. Remove from microwave and immediately stir in the chocolate chips and walnuts. Stir until the chips are melted. These dark chocolate chips don't seem to melt as smoothly as others, so the mixture may remain a little grainy. Don't worry!

6.  When the cake is done,* remove from the oven and immediately spread the chocolate chip mixture over the top, poking holes in the cake to allow the mixture to be more fully absorbed into the entire cake. Then spread with the walnuts while the cake is still hot.

*How to know when it is done? Test by inserting a toothpick into the cake near the center. It shoulld come out with no batter clinging to the toothpick when you remove it.

Cupcake Variation

Makes 24 standard sized cupcakes

Prepare the batter as above. Spoon the batter into paper-lined cupcake pans and bake for about 16 to 18  minutes, until just done.

Make the topping as above but do not stir in the walnuts. While the cupcakes are still in the pan, spoon a little of the topping over each and sprinkle with walnuts if desired.

"Royal Raspberry Cake"

As those who know me can attest, my style of cooking has always been pretty freeform, with approximate measures--even when baking--more common than carefully measured out ingredients.

Having this blog has been a good challenge for me, because I try never to post anything that I have not carefully measured and tried at least a couple of times, so that anyone reading the recipe should be able to easily duplicate it.

Along with testing, I try very hard to be sure that whatever I post is "original," in that I have either developed it from the beginning or have put plenty of spin on some recipe I might have found from another source.

Oh, and finally, I really do try to be sure the recipes are generally "frugal," using seasonal and reasonably priced ingredients as much as possible.

So today a recipe that barely fits these criteria.

First of all, of course, is the frugality of a recipe using four cups--FOUR CUPS!--of almost always very expensive raspberries when purchased at the store. However, if you happen to live in an area like my home where raspberries grow wherever you give them space, the only "cost" this time of year can be the time needed to get out into the berry patch and avoid scratches and bugs.

This cake has definitely been tested and tried, with the first taster saying it was "yummy; almost like ice cream, just not cold." All thumbs up and anxious for more.

The one place where I am testing my own standards is in the originality piece. I was looking for a recipe that would use the quart of raspberries I was able to pick from half the patch (rain kept me from the rest) and came upon this Taste of Home option. Looking it over, I realized it was almost exactly like what I was seeking, so I am posting it with almost no changes. If you want to see the original, go to

 https://www.tasteofhome.com/recipes/royal-raspberry-cake/

Sometimes, things just can't be improved upon, so here is my almost-the-same take on what really is a "royal" cake.

Royal Raspberry Cake

Ingredients

CAKE

 2  cups  flour
1 tablespoon baking powder
1/3 cup butter or margarine, softened
1 cup sugar
1 egg
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1 cup water (OR use skim milk and omit the dry milk powder)
1/3 cup dry milk
4 cups fresh raspberries--if washed, drain thoroughly

GLAZE

1-1/2 cups confectioners' sugar
approximately 2 tablespoons skim milk--enough to make a thin glaze
2 tablespoons butter, melted
1/2 teaspoon almond extract

Directions

1. ·  Cream butter and sugar until light and fluffy. Beat in egg, almond, and vanilla. Sift together the flour and baking powder and add alternately with milk, beating well after each addition. 
2.  Spread into a greased 13x9-in. baking dish. Spoon berries over top.
   
   
   
   
   
   
   
   
   
   
3. ·Bake at 350° for 30-35 minutes or until center of cake springs back when lightly touched. 
4.  While the cake is baking, combine all the glaze ingredients. As soon as the cake comes out of the oven, spread the glaze over the cake, leaving berries exposed. Serve warm or cold. 
5. Refrigerate if not eaten right away, as the cake is very moist. 

 

(Sorry--couldn't get a picture fast enough, before the first pieces were already out of the pan and being eaten!)

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Peach Kuchen

Growing up, I was exposed to very little "German" food, with sauerkraut probably the only that fit that description. So when I married into a family that had maintained their German traditions and recipes, I began to learn about things like "tortes" and "kuchens"--and even bratwurst which at that time were not widely known or available.

Whenever there was a family gathering (and there were many), all the good cooks would bring their rich desserts to share. While many were more Midwestern America cakes and pies, there were also, especially in summer, a wide variety of kuchens for us to share.

And oh, those kuchens! From rhubarb in early spring on through all the berries of summer and then apples as colder weather approached, there were always kuchens. They didn't require rolling out pastry for pies even though they generally had crusts that were very similar. They were usually made in 9 X 13 pans, so each one served many more than a pie. And the fruits were bright and beautiful in any dessert array.

I had not really thought of kuchens for many years, but this year's bounty of peaches and the need to take a dessert to a weekend potluck inspired me to pull out my old recipe card file. There I found a handful of recipes that I could use as a base for the peach kuchen that became my potluck contribution. 

Peach Kuchen

Crust

½ cup soft butter

1/4 cup sugar

1 1/4 cup flour
1 egg 

3 cups peaches, about 1 pound 

Custard:

3 eggs

1 c sugar

2 T flour

¾ c milk

¼ t nutmeg

1.  Crust:  Combine the butter, sugar, and flour until well mixed and then add the egg, forming a crumbly mixture. Press into a well oiled 9 X 13 pan and set aside.

2.  Mix all the custard ingredients together, beating until completely combined. 

3.  Slice the peaches and arrange evenly over the top of the crust. Pour the custard over the fruit, making sure all peices are covered.

4.  Bake at 400 degrees for 10 minutes and then reduce heat to 350 and bake an additional 25 to 35 minutes. Test for doneness by inserting a knife into the custard; if it "comes out clean" (i.e., the knife blade won't have any custard clinging to it), it will be done.

Also may use fresh nectarines, raspberries, strawberries, apricots or other fruits.

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Nectarine Quinoa Salad

This is the season when some of my favorite fruits--peaches, nectarines, and plums--begin to appear in the stores, and this year there have been some wonderful deals--signs of a good harvest? Whatever the reason, I am taking advantage and finding all kinds of good ways to use these.

Now is the time for slicing them on cereal, for making fresh sorbet, for pies and crisps and all manner of desserts. And yes, even, as with today's recipe, including them in salads. 

This is a main dish salad that includes lots of protein as well as all the vitamins, minerals, and fiber that these brightly colored vegetables and the nectarines add.  Some good bread on the side, and you have the makings of a healthy and beautiful meal. 

As with just about any salad, this is a recipe that should be considered as only a start. Note the italicized suggestions that provide suggestions if you don't happen to have all the original ingredients in the refrigerator. 

The dressing recipe makes a good amount, and you'll be glad to have the leftovers for another time. The addition of orange juice to the honey mustard combination adds a special flavor that works well with any tossed salad combination.  here  you will likely have leftover dressing with the amounts included in this recipe. It will keep in the refrigerator for up to a week or more so it will be nice to have it ready for another meal.

Nectarine Quinoa Salad 

1 cup quinoa, red or white

2 cups water

2 teaspoons seasoning powder or 2 bouillon cubes--either chicken or vegetable flavor

1/3 cup sweet onion, finely chopped

1/2 cup diced celery (or sliced radishes)

1/2 cup diced cucumber 

1 tablespoon minced fresh basil (or ½ to 1 teaspoon dried)

app 2 cups baby spinach, coarsely torn (or romaine, shredded red cabbage, and/or kale)

2 nectarines, coarsely diced
1/4 cup sliced almonds

salt and pepper to taste

 

1.  Prepare the quinoa according to package instructions, adding the seasoning powder or bouillon cubes along with the water. Drain well if all the water has not been absorbed. Cool slightly

2. Tear the greens and put in a large bowl. Add the diced vegetables and basil. Stir in the drained quinoa, nectarines, and almonds. Toss with the dressing, adding a tablespoon or so at a time until desired amount is used. Taste and adjust seasonings as needed.

 

NOTE: To prepare ahead: Combine the cooled quinoa with all except the nectarines, almonds, and spinach. Chill until ready to serve. Stir in the nectarines and spinach and toss with dressing. Sprinkle almonds over the top.

Orange Honey Mustard Dressing

2 tablespoons honey

2 teaspoons brown mustard

orange juice--see directions below for amount
1 clove garlic--if fresh is not available, jarred garlic may be used

1/4 teaspoon salt or to taste

1 teaspoon black pepper

olive oil--see directions below for amount 


 

1.  Pour the honey and mustard into a 2 cup measure meant for liquids. Add enough orange juice to bring the mixture to the half cup line. 

2.  Add the garlic and salt and pepper to the cup and then pour in enough olive oil to bring the mixture to the one cup line.

3. Whisk until well combined OR pour the mixture into a jar with a tight cover and shake until completely blended. 

Store any unused dressing in the refrigerator.

Dressing Notes

Use the best quality brown mustard you have but not the kind that is "whole grain;" that will not blend well. In the same way, this is a better place for finely ground black pepper instead of the coarser results you will get from a pepper grinder. 

The orange juice? As you can see in the picture, I keep concentrated orange juice on hand, because I rarely have "regular" orange juice in the refrigerator, and I also don't always have oranges available. For this recipe, add a tablespoon of juice concentrate to the honey and mustard and then fill the measure to the half cup line.

Split Second Cookies, and a Sad Tale about Food Blogs

The recipe at the end of this post is based on an old recipe that was very new to me when I went searching for a "jam-filled cookie" some time ago.

When I found the recipe on one site, it seemed just what I was looking for, and the blog post-er made quite a big deal of having developed this for her recent cookbook (on sale at Amazon and at her site). I was impressed.

As usual, I adapted it a bit and made it for a reception we were holding that evening. When I brought it into the kitchen for putting on trays, the woman coordinating the event said, "Oh, Split Second Cookies. I haven't made those in a long time. They are in the old cookbook I use all the time."

Really? Old cookbook, when this blogger was talking about having "developed" them only two years ago? Hmmmm.

I went back home and started a web search, this time looking specifically for Split Second Cookies. Come to find out, they had won a prize in a 1950s Pillsbury Bake-Off Recipe contest and are justifiably treasured by many as an impressive as well as easy cookie.

The sad thing is reflective of what I see too often among food blogs: the exact recipe--right down to the specific method used--is all too often presented as though it is an original. In fact that first blog where I found this? The author has gone so far as to copyright "her" recipe!

I'm not sure I have yet found the original, original recipe yet, but I did make a few tweaks from what could be the first version. It is way too good a recipe to let it go unknown for others who, like me, might never have come across it before.

Still, I do want it known that this is really not original with me. Just my derivation. So go ahead, try it when you want something light and way fussier looking than it is to make. Then, if you are asked for the recipe, refer back to its decades old derivation. Maybe not your own grandma's recipes but still a heritage too good not to share.

https://bakeatmidnite.com/split-seconds-cookies/#

(This link will bring you to a site with much more professional photos than mine too!)

Split Second Cookies 

3/4 cup softened butter (not melted but very soft for easiest blending!)

2/3 cup powdered sugar

1 egg

1 teaspoon almond extract

 2 cups flour

1/2 teaspoon baking powder

      about 2/3 cup jam--for these pictures, I used my daughter-in-law's homemade cherry jam

1.  Beat the butter and powdered sugar until creamy; a wooden spoon really works best.

2.  Beat in the egg and almond extract.

3.  Sift or stir together the flour and baking powder just until completely blended--don't overbeat.

 

4.  Line 2 cookie sheets with parchment paper--if you don't have any, waxed paper (or even aluminum foil?) could be used. You will want this liner as it will make it easier for the sliced cookies to be lifted out of the pan. 

5.  Divide the dough into four equal portions.  

6.  Place two on each pan, shaping into even logs about 12 inches long. 

 

7.  Using the handle of a wood spoon, make a depression (about 1/2 inch deep) down the entire length of the logs.

8.  Fill with any red jam--a small teaspoon is best for this.

9.  Bake at 375 for about 10 minutes, just until the dough is set and starting to turn a light golden brown.

10.  Remove from oven and leave on the parchment paper for about 5 minutes.

Then, while still very warm, slice on the diagonal. When completely cool, sprinkle lightly with powdered sugar and remove from the sheets. Store in a single layer. Makes about 3 to 4 dozen slices.

Whole Orange Cake

While oranges are available pretty much year round, this is the season when, at least here in the Midwest, they are most economical, and usually a little more flavorful and sweeter too. It is also the season when the trees we had in our back yard in Arizona would be loaded with both sweetest of the season fruit and those incredibly fragrant orange blossoms.

Ah memories. But back now to snowy Minnesota.

With some really good specials on citrus at the newest grocery store in town, I stocked up on several bags of oranges and decided to try a whole orange cake.

I've seen recipes for these cakes over the years, sometimes identified as "Sicilian," and they have intrigued me, but they also seemed a little bit too messy and bothersome to try. Now, with more oranges than I know I will eat quickly enough, time to check out some of the online recipes and see what I could come up with.

Almost every recipe I found includes a simple glaze made of powdered sugar and orange juice, and while that does enhance the orange flavor even more, I also had some raspberry syrup from last season's berries. So, for the first try at this recipe, I went for the raspberry/orange combination, making the cake with no glaze and the raspberry syrup as a pour over.

Result? Great flavor and a cake that is a lot easier to make than I thought. Of course I say that as one who has two pieces of kitchen equipment that are almost mandatory for making this cake: A good food processor and a stand mixer. While a hand mixer could work too, this needs the butter, sugar, and eggs to be beaten "until light"--which can mean several minutes for best results.

And the second try, with the glaze? Wonderful too, and just a little reminder of those Arizona spring times with the scent of orange blossoms filling the air!

Ingredients

• 1 cup butter, softened
• 1 1/4 cups granulated sugar
• 3 large eggs
• 1 pound navel or other seedless oranges (about 3 medium)
• 2 1/2 cups flour
• 1/4 teaspoon baking soda
• 2 teaspoons baking powder  

Preparation

1.  Scrub the oranges well and cut off both the navel and stem ends. Then cut them into small pieces, about 1 inch in size. Process by pulsing them until the peelings are well chopped but not until the mixture is pureed. You should end up with between 1 1/2 and 1 3/4 cups. Set aside.

2.  Cream butter and sugar until well blended and then add the eggs, one at a time. Continue beating until the mixture is light colored and very smooth, about 4 to 5 minutes for best mixing. 

  

3.  Add the orange chunks and juice to the creamed butter mixture and beat until well blended.

4.  Either in a sifter or large bowl, stir or sift together the flour, baking soda, and baking powder. Gradually add this to the batter, and beat until well mixed. The mixture will be thick.

5.  Pour the batter into a 9 X 12 pan, spreading evenly. Bake in a 350 degree oven for 35 to 40 minutes.

These photos show the cake made with an orange glaze:

1 c powdered sugar
about 2 tablespoons fresh squeezed orange juice

Mix together; this should be a thin glaze. Pour over the cake as soon as it comes out of the oven. Serve the cake warm or cold.




Alternative Serving:

Skip the glaze and serve serve with a warm raspberry sauce.