Lemon Pudding Cake ...p94

So when trips to Galveston, the Kemah Boardwalk, and NASA didn't send her over the moon, we tried to lure her to stay by creating the most amazing bar-b-q steak, bleu cheese, healthy potato skins (incidentally the first recipe from the cookbook to be made twice due to its yum!) dinner, topped off with Lemon Pudding Cake.

Unfortunately, surprisingly delicious as it was, even the subtle zing of lemon couldn't persuade her to remain in the great state of Texas.  Now we have all lost our zing.....

Lemon Pudding Cake seemed the perfect light dessert to finish off such a heavy meal, but I must admit I was surprised when I made it.  The egg whites beaten stiff and folded into the flour mixture made me anticipate a uniform texture throughout, but the title is apropos: the mixture separates into a light cake on top and a lemony pudding on the bottom. 

As an added subtle sweetener, we heated up Jenn's Spruce Tip Jelly with added wild blackberries to spoon on top.  For you chemists, why did the blackberries turn red when heated? 

My family thinks my cooking up Gene-E Recipes is going to my head as they are starting to hear the eerie mmmmm's of Rachel Ray escaping from my mouth.  In sincere flattery to you Rachel Ray (and the recipe contributer!), we agree that "my hubby is gonna love it," and yours might too!

Hardy Appetit!

Peach Cinnamon Pudding ...p106

If my memory serves me right (and so often it doesn't these days!!!), I clipped this recipe from the Calgary newspaper back in 1980 or 81.  Still one of my absolute favorite places, Calgary held some of our funnest times - the Stampede, gardens that grew gargantuan veggies proportionate to the daylight hours, trips to Banff and Lake Louise, fabulous young friendships.  Could I recapture a moment in time, it would be somewhere in Alberta, no doubt.

Unrelated to cooking, but totally related to gargantuan veggies and the highlight of our 20ten garden... check out the growth sequence of my "mammoth" sunflower (thank you, baker creek) - the lamp post is my marker.

AMAZING GROWTH FOR 16 DAYS!!!  You heard me right - 16 days.

But back to cooking.

There is a disclaimer at the beginning of the recipe that the looks of this pudding might alarm you.  You dump two cups of water on the dry ingredients, but don't mix it in.  As a result, the batter bubbles to the top, the sauce sinks to the bottom and disperses in a random way throughout the pudding.  Because of this, it's a fun recipe to make with your kids :-)

Serve it up this summer while the peaches are juicy and delicious (and you don't mind a dose of sugar)....   à la mode might be a nice enhancement.

Hardy Appetit!