Cabbie’s Cooking

Cream together the brown sugar and shortening.  Add the sour cream and ½ cup water and mix well.  Add 2 well beaten egg yolks.  Combine cocoa with the hot water to make a paste and add.  Mix together flour, salt and soda and combine with the other ingredients.  Last, fold in stiffly beaten egg whites to which vanilla has been added.  Pour into 2 layer pans and bake 30 minutes at 350 degree oven.   Be careful not to overcook.

I made this last December when we had a Christmas party at our house.  I bought a box of frozen cream puffs from Sam’s and served this fudge sauce in a dish beside the cream puffs.  Oh my goodness!  It was WONDERFUL!  I could have eaten it all by myself.  Just phenomenal!  The recipe comes from my oldest sister, Janice.

FUDGE SAUCE

1/2 cup cocoa (or 5 squares chocolate)
2 cups sugar
1 stick butter
dash of salt

Melt the above ingredients together over low heat.

Add: 1 can evaporated milk (13 oz.)
Bring to a boil, but don’t boil. Store in refrigerator.

My brother-in-law, Gilbert, sent me this recipe. I haven’t tried it yet, but Gilbert swears this is delicious! He tells me that one of ladies who is a good cook in his department makes this for their monthly birthday celebrations.  I wondered where the “Mexican” part of the recipe comes from, and he explained that the blending of cinnamon and chocolate - along with the pecans is a distinctly Mexican combination.  If you give the recipe a try, let me know how it turns out.

MEXICAN CHOCOLATE PECAN RICHES

3 squares (1oz each) unsweetened baking chocolate
1/3 c. butter or margarine
4 eggs
1½ c. sugar
1 c. light corn syrup
1 ½ t. vanilla
Dash cinnamon
1 1/3 c. pecan halves (can add more)

In top of double boiler or in heavy saucepan over low heat, melt chocolate and butter; set aside to cool. In large bowl beat eggs to blend, then beat in sugar, corn syrup, chocolate mixture, vanilla & cinnamon. Stir in pecans. Pour into greased 2 qt, 2 inch deep baking dish. Place in pan with ½ inch hot water. Bake in preheated oven at 350 degrees for 40 minutes or until just set.  Remove from water, cool thoroughly on rack.  Spoon into dessert dishes.  Makes 8 generous servings.

I first tasted this fruit cobbler just a few years ago. Since then I’ve kept the ingredients in my pantry for a quick dessert. It’s delicious - the almond extract gives it a yummy kick.

QUICK ‘N EASY TAKE-YOUR-PICK COBBLER

Ingredients:

2 cans fruit pie filling (take your pick - cherry, apple, peach - your favorite)
1/2 box yellow cake mix
1 stick butter or margarine
1/2 cup chopped nuts (pecans are good with cherry, but walnuts seem to go better with apple)
1 tsp. almond flavoring

Spray a 9 x 13 cake pan with cooking spray.  Spread the pie filling in the pan.  Sprinkle the powdered cake mix on top of the pie filling.  Melt the stick of butter and pour it on top of the powdered cake mix, using a spoon to spread it over all the cake mix. Sprinkle the nuts on top and dot with the almond flavoring. Bake at 350 degrees for about 30 minutes. (The butter and cake mix combine during baking to make a cobbler type crust).  Enjoy!

This next recipe is delicious, too - very light and refreshing. I made it for a church ice cream supper last summer.  It has no sugar AND no fat. And it is actually GOOD for you - no guilt whatsoever required!

Orange Pineapple Sorbet (no fat and no sugar)

1 cup water

1 cup Splenda

4 cups orange juice

2 Tablespoons lemon juice

2 (20 ounce) cans crushed pineapple (in pineapple juice)

4 teaspoons freshly grated orange zest

Stir the Splenda into the water and stir until it is completely dissolved.

In a blender or food processor, puree pineapple with its juice until smooth. Transfer to a metal bowl, and stir in the lemon juice, orange juice and orange zest.

Pour into an ice cream maker and follow the directions for freezing. This is a very refreshing dessert.

I love ice cream.  There’s just really nothing that tastes better than a delicious ice cream.  I’ve been looking for no-sugar and low-fat ice cream recipes to make for our church’s ice cream get-together.  Here’s one I tried that turned out REALLY delicious!

Peach Ice Cream (no sugar recipe - however it ISN’T low fat)

2 (12-ounce) cans evaporated milk

2 cups heavy cream

1 1/2 cup whole milk

1 cup instant nonfat dry milk

1 1/2 cup Splenda

1 cup cold water

2 tsp unflavored gelatin

4 Tablespoons cornstach

4 cups crushed peaches (or 4 cups crushed strawberries)

Whisk together the evaporated milk, cream, whole milk, nonfat dry milk, and Splenda in a large mixing bowl. Stir well and set aside.

Stir gelatin and cornstarch together in a microwavable bowl. Pour the cold water into the gelatin and cornstarch mixture. Stir well using a small whisk until the mixture is very well blended and there are no visible lumps.

Microwave the gelatin mixture on high about 2 minutes, stopping and stirring every 30 seconds, or until a thick clear gel forms. Remove cooked mixture from microwave. Slowly add 1 cup of the ice cream base into the gelatin. Stir well, making sure the gelatin and cornstarch are evenly distributed and there are no visible lumps. Pour back into the remaining ice cream base and mix well.

Pour into an electric ice cream maker and follow the directions for freezing.

Lisette is my niece who currently teaches the children of missionaries in Kenya. She has an easy and delicious recipe for apple dumplings. Here’s how she makes them:

Lisette’s Apple Dumplings

2 large apples

2 cans (10-ounce) crescent rolls

1 stick butter

1 cup sugar

1 tsp cinnamon (or to taste)

1 12-ounce can Mountain Dew

Preheat the oven to 350 degrees.  Spray a 9×13 inch baking dish with Pam.

Cut each apple into 8 wedges and set aside (cut out the seeds, of course).

Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.

Melt the butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Then pour the Mountain Dew over them.  Bake for 35 to 45 minutes in the oven until golden brown.