sized brownie in a bowl, add a scoop of
your favorite vanilla, chocolate or
strawberry ice cream and top with hot
fudge sauce.
Hot Fudge Sauce
Combine 1 cup sugar, ¼ cup but-
ter, ¼ cup cocoa and ¼ cup milk in a
saucepan. Heat over medium heat,
stirring until sugar is dissolved. Bring
to a full boil and boil exactly 1 minute.
Stir in 1 tsp vanilla.
This gets thick when poured over
ice cream. Leftover sauce can be
stored in the refrigerator and reheated
for future use. Oh So Good!
Papa’s Favorite Cake
Or Sauerkraut Cake
My grandmother was a big fan of
sauerkraut. She said a daily serving
kept your body in good tune and she
always had a dish of it before bedtime.
The smell of sauerkraut still reminds
me of my nana. She worried about my
grandfather. Papa hated sauerkraut
and would not eat a bite. He did have
a sweet tooth though, and a love of
chocolate. He even put chocolate
sauce on his fresh strawberries. Nana
was a practical woman, so she would
make him his favorite chocolate cake
about once a week. He never knew
about the sauerkraut in it. It’s been
several years since I made this cake but
I noticed the sauerkraut in Porter’s
vegetable aisle last week and that
reminded me of the recipe.
¼ cup soft butter
½ cup sugar
1 egg
3 Tbls cocoa
¾ cup flour
½ tsp baking powder
¼ tsp soda
¼ tsp cinnamon
pinch of salt
1/3 cup apple juice or water
1/3 cup well-drained sauerkraut
Preheat oven to 350°. Cream butter
and sugar. Add egg, stirring until well
blended. Stir in half of the flour, add
the juice then remaining flour. Stir in
the sauerkraut. Pour into to a buttered
and floured 8" baking pan. Bake at
350° about 30 minutes. It is done when
a toothpick inserted in the center
comes out clean. Frost with chocolate
frosting.
Cocoa Piedra Frosting
Our graphic designer, Wendy, gave
me this vegan chocolate frosting recipe
and it seems perfect for the sauerkraut
cake. Cut the recipe in half for a single
layer.
2 ripe avocadoes
½ cup cocoa
½ cup Big Bend honey
2 Tbls coconut oil
1 tsp vanilla
¼ tsp salt
Blend everything together in a food
processor until smooth.
Crazy Cake
This cake is crazy because every-
thing is mixed and baked right in the
same pan. Quick, easy and delicious,
and with a minimum of cleanup, this
cake is one of our favorites.
Cenizo
1 ½ cups flour
3 Tbls cocoa powder
½ tsp salt
1 cup sugar
1 tsp baking soda
2 tsp vanilla
1 tsp white vinegar
6 Tbls vegetable oil
1 cup cold water
Put the dry ingredients in an 8"
square or 9" round pan and mix them
a bit with a fork. Make three wells in
the dry ingredients. Pour vinegar in
one, oil in one and vanilla in one. Pour
the cold water over all and stir with the
fork until the batter is mixed. Pop it
right in the 350° oven and bake for 30
– 35 minutes. Be sure your oven is pre-
heated. I first made this cake when I
was in high school well over 50 years
ago. It has stood the test of time.
Favorite Chocolate Chip
Cookies
When I was in college the mother of
a friend of mine would mail these
cookies to me because she knew how
much I loved them.
1 cup soft butter
½ cup sugar
½ cup brown sugar
2 tsp vanilla
1 Tbls water
2 eggs
1 ½ cup flour
1 tsp soda
1 tsp salt
2 cups oatmeal
1 cup chocolate chips
Preheat oven to 350°. Cream butter
and sugar. Beat in vanilla, water and
eggs. Add flour, soda and salt. Stir in
oatmeal and chips. Drop by table-
spoon on parchment-paper-covered or
well-greased cookie sheet. Bake 8-10
minutes. Take them out while they
seem a little under done as they will
finish baking as they cool on the bak-
ing sheet. These store well in an air-
tight container.
This should cover your chocolate
needs and keep your heart and kitchen
warm this winter season.
First Quarter 2017
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