Flemmings Chocolate Lava Cake

Tonight we are going to Mary's house for dinner to celebrate Joie's, Claralyn's and Elaine's birthdays. I am supposed to bring dessert. I thought about bringing Chocolate Lava Cake because it is so good. But I decided against it because everybody always tells me how good the Chocolate Layer Cake at Costco is. It is way to big for my little family now. I decided this would be a good time to try it, when there will be more people to help us eat it. So that's what I'm getting. Besides that, candles won't melt in it. I hope it is good.

However, I decided to put the recipe for the Chocolate Lava Cake here anyway. I got the recipe from Studio Five on TV around Valentine's Day. It is pretty rich, so use little ramekins if you have them. Or you may want to share.

Flemmings Chocolate Lava Cake

1 lb. Butter
1 lb. Semi-sweet Chocolate
8 whole eggs
8 egg yolks
1 cup sugar
2 Tbs. flour
2 tsp. vanilla

Cut butter and chocolate into small pieces. Heat on low heat in the microwave or over a double boiler until melted, stirring occasionally. While chocolate is melting, combine whole eggs and egg yolks in a mixing bowl and whip until slightly thick, about 5-6 minutes. Mix flour into sugar then pour into eggs and whip for 1 minute to blend. Lightly whip the chocolate and butter until smooth. Add to egg mixture. Add vanilla.
Pour into ramekins (sprayed with PAM or shortening and flour) to about a half inch from the top. Chill for 2-3 hours. Place in a 400 degree oven and bake for 12-15 minutes. (Center will be a bit giggly.) Remove cake from oven and cool for 1 minute or a little more. Place cup on serving plate, top down and remove ramekin. Serve with ice cream or Whipped Cream. Garnish with fresh fruit or chopped nuts.
Larger ramekins take a little longer to bake (not too much, you still want it runny in the middle).

Pumpkin Cake Roll

A few days ago, Sarah asked if I would help make the refreshments for her little sisters wedding. I think it will be fun. I'm hoping Charis will help me a little (hint, hint). She is getting married the end of October. She wants to serve Pumpkin Cake Roll. I think it is a good choice for a fall wedding. It is pretty and yummy and it just feels Autumny to me. I got the recipe for it from Mary. If anybody has any great ideas on how to sort of garnish it to dress it up a little let me know.


Pumpkin Cake Roll

Beat 6 eggs at high speed for 5 minutes. Gradually add 2 cups sugar. Stir in 1⅓ cup *Libby's pumpkin and 2 tsp. lemon juice.

Sift together and fold into above mixture:
1½ cup flour
1 tsp. salt
2 tsp. baking powder
2 tsp. cinnamon
2 tsp. ginger
1 tsp. nutmeg

Cover 2 15x10 inch jelly roll pans with foil and brush with oil (or spray with PAM). Divide batter evenly into 2 pans. Sprinkle each pan with 2 cup nuts. Bake at 375º for 10-15 minutes. Sprinkle 2 dish towels with powdered sugar. Turn hot cake onto towel. Peel off foil. Fold one end of towel over cake and roll the cake up in the towel. Let cool completely. Unwrap cake and spread filling (recipe below). And roll back up. Chill. Slice and serve.


Filling:
2 tsp vanilla
1 8 Oz. pkg. cream cheese (softened)
1 stick butter (margarine)
1 lb. powdered sugar

*I've made this with Libby's pumpkin as well as with store house brands of pumpkin. Libby's pumpkin really does work much better!!

Cinnamon Cream Syrup

This is the recipe for the syrup to go with the Cinnamon Oat Pancakes.

Cinnamon Cream Syrup

5 T butter
1 C heavy cream
3 T brown sugar
1 t cinnamon
½ t maple extract

Melt the butter in a small saucepan over medium heat. Stir in remaining ingredients. Cook, whisking constantly, until sugar dissolves and mixture thickens slightly (3 to 4 minutes). Serve warm. Store in refrigerator. Reheat to serve with pancakes. Yield: 1 Cup.

Cinnamon Oat Pancake Mix

I've actually never made these pancakes. I forgot I had the recipe. My good friend Marianne invited us to breakfast several years ago. She served these pancakes with Cinnamon Cream Syrup. It was delicious. Marrianne, Dannette and I took a lot of cooking classes together, back in the day. Marianne is a great cook. It was always fun to things with her.

Cinnamon Oat Pancake Mix

4 C quick cooking oats
2 C whole wheat flour
2 C white flour
1 C nonfat dry milk
2 T. ground cinnamon
5 t baking powder
½ t. cream of tartar

Combine all ingredients in a large bowl; stir well. Store in airtight container in refrigerator. Yield: about 8 C of mix, enough for 4 batches of pancakes.

To make pancakes: in a mixing bowl, beat 2 eggs. Gradually beat in ⅓ cup vegatable oil. Alternately beat in 2 cup of pancake mix and 1 cup of water. Cook on a lightly greased skillet over med‑high heat.

Coconut Macaroons

I used to walk home from school past Hale Bakery everyday. It always smelled so good. Sometimes I would stop and buy a hard roll or a cookie to eat on the way home. Hard rolls were 3 cents. Cookies were 3 cent or 5 cents, depending on the kind you got. When I was a junior in High School, I got a job working there. I worked at Hale Bakery for 6 years. I worked there all through college. I quit the week before Josh was born.
One of my favorite cookies they made were the coconut macaroons. They were sticky and good when they were fresh. But when they were a couple of days old, they were rock hard (not so good anymore).
This recipe is not the recipe they used at the bakery (they made about 100 dozen at a time). I actually like these lots better. But like the macaroons at the bakery, they are much better fresh. If you aren't going to eat them all soon, freeze them.

Coconut Macaroons

2 14 oz. bags of flaked coconut
1 large can sweetened condensed milk
6 egg whites
1 cup sugar
¾ cup flour
½ tsp salt
2 tsp. vanilla
1 Tbsp almond extract

Chopped almonds (optional)

Combine all ingredients. Mix well. Drop by rounded tesaspoonful onto cookie sheet lined with parchment paper. Bake 15 to 20 minutes at 325º or until edges are golden brown. Remove from cookie sheets at once.

Drizzle with melted chocolate after they cool if desired.
You can make the dough into balls by wetting your hands before rolling the balls. Water will help the dough not stick to your fingers

Chocolate Chip Cookies

I remember when my kids were little, Emma made the best chocolate chip cookies in the world. Everybody loved them. She was the cookie queen.But as her kids got older, I guess she stopped making them as much, because she told me a few years ago that Jordan didn't even know she knew how to make cookies.
I thought that Cuyler might be in the same boat. I thought that because I haven't made cookies in quite a while that he might not know that I once knew how to make Chocolate chip cookies too. However, yesterday, Cuyler asked if he could make some cookies. I told him he could if he would try a new recipe I had found for chocolate chip cookies. He was reluctant because he actually remembered that he likes my recipe (it's actually just the recipe on the Nestle's Chocolate Chip package with a little extra flour) and he wanted them. He finally agreed and made the new recipe. They were awful. My fault, not Cuyler's. I guess I'll just trust my tried & true recipe.
People sometimes ask me what the secret to making good cookies is. I really don't know. Except that you need to make them often enough that you get a feel for the right consistency of the dough. And I don't know how to learn that without a little practice and trial and error.

Chocolate Chip Cookies

2 cups butter
1 ½ cup brown sugar (packed)
1 ½ cup sugar
2 teaspoons vanilla
4 eggs
5 cups flour (heaped a little)
1 teaspoon salt
2 teaspoons baking soda
1 12 oz. pkg chocolate chips
chopped nuts (optional)

Mix sugars and margarine. Mix in vanilla and eggs. Blend in flour, soda and salt. Add chocolate chips and nuts. Drop by spoonfuls on cookie sheet. Bake at 375º for 9 minutes

Cubby Oatmeal Cookies

I think that in Allan's opinion, there's not much better than a good oatmeal cookie and a tall glass of milk. I got this recipe many years ago when I was a Den Mother in Cub Scouts. It is in the Bear Cub Scout Handbook. I think the same recipe was on the back of the Quaker Oats canisters several years ago (I think they've changed it now). I used to make these cookies a lot when my kids were little. I don't make them as often now. I like to pack them full of stuff like coconut and nuts and raisins. But, some of my kids don't like raisins and Cuyler is allergic to nuts so if I'm in a nice mood, I make them without those things. Craisins are good in them, too.

Cubby Oatmeal Cookies

¾ cup margarine
1 cup brown sugar
½ cup sugar
1 egg
¼ cup water
1 teaspoon vanilla
3 cups oats (plus a little)
1 cup flour (plus a little)
1 teaspoon salt
½ teaspoon soda
Add raisins, nuts, coconut or chocolate chips if desired.
Beat margarine, sugars, egg, water and vanilla until creamy. Add combined remaining ingredients. Mix well. Drop by teaspoons onto a greased cookie sheet. Bake at 350° for 12 to 15 minutes

Tortellini Soup

I got this recipe from Charis. She told me she got it from Sarah when they were room mates at BYU. However, I just looked on Sarah's recipe blog (the link is on my side bar) and her recipe is different. Maybe Charis just got the idea from Sarah. Neither Sarah nor Charis put chicken in it when they make it. But I like the chicken in it. It is really good and pretty easy to make. I sometimes use dried tortellini instead of the fresh, frozen kind.

Tortellini Soup

1 lb chicken
2 can Italian stewed tomatoes
1 can mushrooms
1 cup slice carrots
½ cup chopped celery
1 cup sliced zucchini
1 onion, chopped
1 pkg. frozen tortellini
Italian seasoning to taste

Grated Parmesan cheese

Place chicken in pan. Cover with water and boil until chicken is done. Remove bones and cut chicken into chunks. Place back in chicken broth. Add carrots and celery. Cook until almost tender. Add mushrooms and zucchini. Add frozen tortellini and cook until the tortellini is done.

Sprinkle with Parmesan cheese and serve.

Cheese & Garlic Biscuits

Last night Cuyler had to work. So, Allan & I decided to go to Red Lobster for dinner. I think their food is pretty good but my very favorite thing they serve is their Cheese & Garlic Biscuits. They are really good.
A couple of years ago while we were visiting Josh & Sarah, Sarah was helping with a shower for one of her friends. She found this recipe for Red Lobster's biscuits. Now we can have them whenever we want (if I would only think about it).

Cheese & Garlic Biscuits

2 cups Bisquik
2/3 cup milk
½ cup Shredded Cheddar Cheese
¼ cup Parmesan Cheese
¼ cup butter
½ t. garlic powder
1 t. dried parsley flakes
1 t. dried chopped chives (optional)

Preheat oven to 450º F
Stir together baking mix, milk and cheeses until soft dough forms. Drop by spoonfuls onto and ungreased cookie sheet.
Bake 10 to 12 minutes, or until bottoms are lightly browned.
Melt butter, and stir in garlic powder and parsley and chives. Brush over warm biscuits.

Death By Chocolate

Hmmm...I just looked at the side bar of this blog and discovered that I have more dessert recipes on here than anything else. What does that say about me? I really don't make desserts that often. But, I think that when I do, I usually use a recipe. When I cook other things I often just make it up as I go. I just throw together things I have on hand and don't care too much if it turns out the same every time. If I'm going to waste the calories and the time to make a dessert, I want it to be worth the effort so I use a recipe.
Our Relief Society used to have a Christmas party every year. Each woman in the ward would submit a recipe and prepare it for the party. They would have the food at 3 or 4 different homes and we would go from home to home tasting all the food. At the end, they gave everyone a cookbook with all the recipes in them. This is a recipe that Brooke Anderson brought one year. Everybody loved it. It is really yummy! She said sometimes she uses Nutella to flavor the Cool Whip.

Death by Chocolate

Bake a 9x13 pan of brownies. Crumble when cool.

Make 2 3oz pkgs of chocolate pudding. You may use instant if desired. If you cook the pudding, cool before combining.

In a trifle bowl or glass dish layer;
½ pudding
½ brownies
1 8oz. Container of cool whip flavored with chocolate syrup

Sprinkle with 2 crushed SKOR toffee bars

layer:
½ pudding
½ brownies
1 8oz container of cool whip flavored with chocolate syrup

Decorate with chocolate curls or sprinkles

Refrigerate 4 hours before serving.

Homemade Noodles

Last week I found a pasta machine at a yard sale. It was $5.00. Charis had asked me to look for one for her. So when I saw it, I offered the lady $4.00 and she took it. The next yard sale I went to had a pasta machine for $2.00. So naturally, I bought it, too. I already have one. I use it quite often. Sometimes, I think there is something wrong with my brain when I do things like buy a pasta machine that I don't need just because it is cheap. But I figured, one of my daughters in law just might need one. Who knows? So if one of you reads this, and wants it, let me know. Or I just might be calling you.
I remember my aunt making homemade noodles, when I was just a little girl. Somehow, I thought she did it because she couldn't afford real macaroni. My mom always made chicken noodle soup with macaroni. Allan always thought that was wierd. He grew up on egg noodles in soup. They didn't have to be homemade. But he always prefers homemade. It wasn't until I was old and married, that I realized how much better fresh homemade noodles are. I had always thought of them as poor man food. But, as I have said before, I have discovered that some of my favorite foods are poor man foods. However, I still am not a big fan of Beans and Hot Dogs or even Baked Beans.

Homemade Noodles

2 cups flour
1 t. salt
3 eggs
2 tbsp. milk

Mix flour and salt. Make a small dent in the flour. Add eggs. Mix until dough forms. Add milk if dough is too dry. Add a little flour if it is too sticky. Roll to desired thickness (less than 1/8 inch). Cut into strips ¼ to ½ inch wide. Cut strips to desired length. Or, use a pasta machine to form the noodles. Let dry for an hour before using the noodles or carefully separate the noodles and use them immediately.

Apple Stuff

I do believe that some people call this apple crisp. But, in our house, it's always been just apple stuff. I got this recipe in my Jr. High cooking class. Allan loves this. It is a great way to get rid of apples that are getting old and are losing their crispness. It's even good the day after, warmed up in the microwave. And it makes the house smell divine! If we have a lot of people around, I will triple or quadruple the recipe and cook it in a 9" x 13" cake pan or a large dripper pan.

Apple Stuff

Part I
4 cups peeled and sliced apples
⅓ cup granulated sugar
2 teaspoon cinnamon
2 tablespoons butter
2 tablespoons flour

Part II
½ cup flour
½ cup oats
½ cup brown sugar
½ teaspoon salt
½ cup butter

Put part I in a pan (bread pan). Mix part II and put over part I. Bake at 350° for 45 minutes. Serves 6-8

Serve warm with whipped cream or vanilla ice cream.

Taco Soup

I really like Taco Soup. I don't make it very often because it makes way too much for our small household. This soup is really good on a cold day. And it is really good for parties. You can have people bring the things to put in the soup. Everybody can add the things they like. Allan hates cilantro, I love it. So with this soup, we're both happy.

Taco Soup

4-5 slices bacon cooked and crumbled
1 onion
1 16 oz. can of chicken broth
1 16 oz can of diced tomatoes
1 16 oz can of black beans (rinsed and drained)
2 carrots chopped
2 potatoes diced
1 clove garlic (minced)
1 tsp. sugar
1½ tsp. salt
½ tsp. pepper

Combine above ingredients for soup.

Add condiments to soup buffet style:
Chopped boiled egg
cooked bacon (crumbled)
crushed corn chips
grated cheddar cheese
grated Monterrey jack cheese
chopped avocado
sour cream
chopped cilantro
garbanzo beans
salsa

Honey Whole Wheat Bread

This is my favorite whole wheat bread recipe. It isn't 100% whole wheat so it isn't too heavy. Allan loves hot bread when we have soup. The weather is starting to change so it will soon be soup season. There's not much better than hot soup and warm bread on a cold autumn day. I like to grind my wheat so it is nice and fresh.

Honey Whole Wheat Bread

1½ cup milk
3 Tbsp. Yeast
1½ cup water
2 eggs
¾ cup honey
1½ Tbsp. Salt
⅓ cup butter or margarine
1½ cups whole wheat flour
3 cups all-purpose flour
2½ cups whole wheat flour
2-3 cups all purpose flour

Heat milk, water, honey and butter to 120º. In mixer combine 3 cups flour, 1½ cup whole wheat flour, yeast, egg, salt and warmed milk mixture. Mix for 3 minutes on highest speed. Add whole wheat flour and 2 cups of white flour. Continue to add flour a little at a time until dough doesn’t stick to sides of bowl. Knead until dough is stiff and smooth. Place dough in a greased bowl, turning to grease the top of the dough. Cover and let rise in a warm place until doubled, about 1 hour. Divide into loaves (2-3) Cover and let rise until doubled. Bake in preheated 375º oven for 10 minutes. Reduce heat to 350º and continue to bake 30-35 minutes. Remove from pans and cool on wire racks.

Measurements

When I was in Junior High, all the girls were required to take home economics. The boys were required to take shop. No boys were allowed in home ec. and no girls were allowed in shop. If for some reason a girl had to enter the shop or a boy had to enter the home ec. room for any reason, it was almost as embarrassing as if you had gone into the wrong bathroom.
My junior high cooking teacher, Miss Grotegut (yes that really was her name), insisted that before we could cook anything we had to memorize the measurement chart. We also had to learn a long list of cooking terms. Everybody whined and complained. But because it was required to cook, and we all wanted to cook, we did it. I have used that information more than anything else I learned in her class (maybe more than information I learned in a lot of other classes as well).
In college, my favorite teacher, Maurine Hegsted, taught us this rhyme.
"A pint's a pound the world around."
That has always stuck in my head.
Home ec. classes aren't required anymore. They are more or less just for fun. Consequently, I don't think my kids ever had to learn measurements. That's too bad. I am surprised at how often I am asked questions about measurements. For that reason, I'm including this list here.

Measurements

3 teaspoons = 1 Tablespoon
2 Tablespoons = 1 fluid ounce
8 fluid ounces = 1 cup
16 fluid ounces = 1 pint
32 fluid ounces = 1 quart
16 Tablespoons = 1 cup
2 cups = 1 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups = 1 gallon
1 pint = 1 pound

1 pkg yeast = 1 Tablespoon

1 teaspoon = 5 ml
1 Tablespoon = 15 ml
1 cup = 240 ml