Desserts are unlikely to have a listing on the Canada Food Guide but in most homes, some type of dessert is served to conclude the meal.
This week’s recipes feature three choices for a family dessert.
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Frozen Chocolate Pudding
1 1/2 squares semi-sweet chocolate
2/3 cup sugar
2 tsps. vanilla
1/2 cup milk
1 1/2 cups whipping cream
1/8 tsp. salt
Melt the chocolate squares over water in a double boiler. Add the sugar and milk and cook until the mixture is smooth and the sugar is completely dissolved. Remove from stove and cool.
Whip the cream until it holds its shape and then fold into the chocolate mixture with the salt and vanilla. Pour into a cake pan, cover with plastic wrap and freeze for several hours before serving. Cut with a heated knife.
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Cake Pudding
1 cup cake crumbs
2 cups milk
1 tbsp. butter
1 tbsp. cocoa powder
1 tsp. vanilla
1 egg, beaten
1/2 cup sugar or to taste
Scald milk and then add butter and stir. Add cocoa, crumbs and vanilla to milk. Beat egg and fold into mixture. Pour into a greased casserole and bake at 350 degrees F for about 30 minutes or until a knife comes out clean when inserted.
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Potato Torte
1 cup butter
1 1/2 cups brown sugar
4 eggs, beaten
1/2 cup cold mashed potatoes (not leftovers)
1 cup milk
2 1/2 cups all purpose flour
2 tsps. baking powder
1/2 tsp. salt
2 tsps. cinnamon
1 tsp. allspice
1/2 cup melted, unsweetened chocolate (do not use cocoa powder)
1/2 cup finely chopped walnuts, optional
1 tsp. vanilla
1/4 cup flaked almonds, optional
Butter two 9 inch round baking tins. Preheat oven to 350 degrees F.
Cream butter, sugar and eggs. Cook potatoes then mash without adding milk or butter.
Add mashed potatoes to butter mixture and mix. Add milk and stir again.
Sift flour with baking powder, salt and spices and add to butter mixture. Add walnuts and vanilla and beat well.
Pour into prepared pans and bake for 45-50 minutes until toothpick comes out clean. Cool for 10 minutes then tip cakes out of pans and cool on a wire rack.
Frost with a favourite icing. Jam may be used between layers. Decorate with flaked almonds, if desired. Serves 8-10 slices.
Joyce Walter can be reached at ronjoy@sasktel.net
