Molten Lava Pudding Cake This decadent dessert does not contain eggs, so you won’t have to worry about serving it undercooked! It is a simple yet delicious treat that can be topped with whipped cream, raspberries, or both! Ingredients • 1 ¼ cups white sugar, divided • 1 cup all purpose flour • 1/2 cup quality cocoa powder, divided • 2 tsp baking powder
Nitey-Nites Submitted by Nora Sanders
Grandma Stock is famous for her meringues. On the farm in Tavistock, she always sorted the eggs, and inevitably, there were cracked ones to be used, not sold. This recipe came from the Oxford North District Women’s Institute cookbook Our Anniversary Album of Recipes (1980). Ingredients • 2 egg whites • 2/3 cup white sugar Optional: • 1 cup chopped nuts • 1 cup small chocolate chips Directions • Preheat oven to 350°F. • Beat egg whites until fluffy. Slowly add sugar and continue beating until stiff. • Stir in nuts and chocolate chips if using. (These are also lovely plain. For Christmas, try sprinkling with red or green sugar instead.) • Drop by teaspoonfuls onto a foil-covered cookie sheet. • Place in the oven, close the door, and turn the oven off. • Leave overnight. Cookies will be ready in the morning.
• 1/4 tsp salt • 1/2 cup milk
• 1/3 cup melted butter • 1½ tsp vanilla extract • 1/2 cup packed light brown sugar • 1¼ cups boiling water Directions Heat the oven to 350°F.
Stir together 3/4 cup sugar, the flour, baking powder, salt, and 1/4 cup cocoa powder. Stir in the milk, melted butter, and vanilla, and beat until smooth. Pour the batter into an ungreased 9-inch baking pan. Stir together the remaining 1/2 cups of sugar, brown sugar, and the remaining 1/4 cup of cocoa powder. Sprinkle this mixture evenly over the batter. Pour hot water over the top and DO NOT stir. Bake for 35 to 40 minutes or until the centre is almost set. Let stand for 15 minutes. Spoon into dishes and top with whipped cream and/or berries.
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CHRISTMAS IN PORT STANLEY – 21 – HOLIDAY COOKBOOK
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