Fudgey pudding
Dear TEAM: Do you have a recipe for a chocolate pudding that forms a chocolate sauce under the cake during the baking? – A request from the homefamily.net website.
Dear reader: This recipe is called chocolate upside down pudding cake.
Chocolate pudding cake
1 cup flour 250 mL
2 teaspoons baking 10 mL
powder
1/2 teaspoon salt 2 mL
2 tablespoons cocoa 30 mL
3/4 cup sugar 175 mL
2 tablespoons canola oil 30 mL
1 teaspoon vanilla 5 mL
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1/2 cup milk 125 mL
Topping:
3/4 cup brown sugar, 175 mL
packed
4 tablespoons cocoa 60 mL
11/2 cups boiling water 375 mL
(or coffee)
Sift flour, baking powder, salt and cocoa together. Add sugar, oil, vanilla and milk. Mix together. Spread in an oiled cake pan.
Topping: Mix the brown sugar and cocoa together and spread over the batter. Carefully pour the boiling water over the top of the cake. Bake at 350 F (180 C) for 30-35 minutes.
Rye bread recipes
Dear TEAM: I was wondering if you had recipes for old-fashioned black Russian or German rye bread. – R. F., Glenavon, Sask.
Dear R.F.: Bread has always been the most important food in Russia. I have found several recipes for Russian black rye bread. Some contain cocoa or instant coffee, which probably wasn’t included in the old-fashioned recipes.
Russian black bread
11/4 cups rye flour 300 mL
1 cup bread flour 250 mL
(I used 21/4 cups/550 mL of Robin Hood rye bread flour that is a blend of wheat and dark rye flour)
1 teaspoon salt 5 m
3/4 cup 100 percent 175 mL
bran cereal
2 teaspoons caraway 10 mL
seed, crushed
1 teaspoon dried onion 5 mL
1/4 teaspoon fennel seed, 1 mL
crushed
1/2 teaspoon sugar 2 mL
3/4 cup warm water 175 mL
2 teaspoons regular 10 mL
active dry yeast
1/4 cup molasses 50 mL
1 tablespoon vinegar 15 mL
or lemon juice
11/2 tablespoons 22 mL
unsweetened cocoa
2 tablespoons butter 30 mL
or margarine
Combine rye and bread flour, then set aside.
In large bowl, thoroughly mix 11/2 cups (375 mL) flour mixture, salt, cereal, caraway seed, onion powder and fennel seed.
Combine sugar and a quarter of the water. Warm the water to 100 F (38 C), stir in the yeast and let stand 10 minutes, to double in volume.
Mix the rest of the water, molasses, vinegar, cocoa and butter in saucepan. Warm over low heat. Gradually add to dry ingredients.
Add yeast mixture and beat at medium speed with electric mixer for two minutes, scraping bowl occasionally. Add 1/2 cup (125 mL) flour mixture. Beat at high speed two minutes, scraping bowl occasionally. Stir in enough additional flour mixture to make soft dough.
Turn out on lightly floured board. Cover dough with bowl. Let rest 15 minutes. Then knead until smooth and elastic, 10-15 minutes. The dough will be sticky. Place in greased bowl and grease the top. Cover and let rise in warm place, free from drafts, until double in bulk, about one hour. Form into a loaf and place in loaf pan, or form into a round ball and place on greased baking sheet. Let rise until double in size.
Bake at 350 F (180 C) for 15 minutes, then lower heat to 325 F (160 C) and bake for 30 minutes longer or until bread sounds hollow when tapped. Remove from oven and coat with margarine or butter.
Adapted from: Giant Book of Bread Machine Recipes by Norman A. Garrett.
This soup goes well with a heavy bread.
Russian borscht
1 tablespoon butter 15 mL
or margarine
1 onion, diced
1 quart tomatoes 1 L
4 cups shredded cabbage 1 L
6 carrots, sliced
2 tablespoons dill, 30 mL
chopped
6 medium potatoes, sliced 1 stalk of celery
1 tablespoon salt 15 mL
Melt butter or margarine in a large saucepan and add diced onion. Saute onion until it is transparent. Add the tomatoes. Cook for about five minutes. Add shredded cabbage and cook until most of the liquid has evaporated, about 20 minutes, stirring often.
As you start to cook the onion, start boiling the sliced carrots in a large pot. Boil about five minutes and then add the sliced potatoes. Boil until the potatoes are tender, about 10 minutes. Add the celery, dill and salt to the pot. Turn off the heat. Cover and wait until the cabbage mixture is ready to be added. Add the cabbage mixture to the potato pot and bring to a boil. Boil about three minutes and serve with fresh bread.
Source: Saskatchewan 4-H 80th Anniversary Cookbook 1917-1997.
Betty Ann Deobald is a home economist from Rosetown, Sask., and one of four columnists comprising Team Resources. Send correspondence in care of this newspaper, Box 2500, Saskatoon, Sask., S7K 2C4 or contact them at team@producer.com.
