Tuesday, May 2, 2017

Apple Barley Pudding

Submitted by Marcia Van Camp
Inspired by http://www.europeancuisines.com/Ireland-Desserts-Irish-Apple-Barley-Pudding

1 1/2 pounds tart apples, cored, peeled and thinly sliced
4 rounded tablespoons pearl barley
4 tablespoons lemon juice (fresh if possible)
4 tablespoons sugar 1 quart water
2 tablespoons heavy cream
1 container of Cool Whip (8 oz)

1. Add the water to a heavy pot, add the barley, and bring to a boil. Add the sliced apples and cook gently until both the barley and the apples are soft (normally about half an hour).

2, At this point the apples may have gone completely to pieces. This is just fine. Remove the mixture from heat and puree -- either in a blender, right in the pot with a stick mixer, or by pushing through a sieve. (I didn't use a sieve)

3. Return the mixture to the pot and stir in the sugar and lemon juice. Bring to a boil again. Boil for about five minutes: then remove from the heat and cool.

4. When cooled, put into another container and refrigerate until very cold. Serve cold with cream stirred in. Or (for a slightly fancier take on the presentation) whip heavy whipping cream with a teaspoon of sugar per cup of cream, and layer in parfait glasses with the cream, saving a dollop for on top.

Notes: When I first made it, I thought the lemon was way too strong, but the next day it was much more subtle. I love the pudding and cream but I do think there might be something that could bring the two flavors together even better..perhaps a smidge of raspberry syrup would do the trick.

Monday, May 1, 2017

Earthquake Cake

Submitted by Marcia Van Camp

German Chocolate Cake Mix (Pillsbury is best)
8 oz. cream cheese
1 stick of butter (1/2 cup)
1 lb powdered sugar (2 cups)
1 cup crushed pecans
1 cup shredded coconut

1. Grease a 9 x 13 cake pan and then sprinkle coconut and pecans on the bottom of the pan.

2. Make cake mix as directed and pour into pan and spread evenly.

3. Heat oven to 350 degrees

4. Start water to boil in a double boiler.  When ready, put cream cheese and butter in the double boiler and melt.  Then add the powdered sugar and stir with a whisk.  Pour this over the cake mixture (like long pieces of ribbon).  The cake is going to bubble up through the cream cheese so you don't want to cover the cake completely.

5. Bake at 350 degrees for 45 min and enjoy!

If you don't have a double boiler you can use a low heat setting and stir more often.  It will also help if the cream cheese and butter are softened ahead of time. My sister also served this to a family in Brussels and they absolutely loved it!