Fudge Pudding Cake with Ice Cream: Pink Ribbon Recipe
Hi everybody :)
The mere word 'Fudge' lured me to this recipe, then I saw the picture! WOW! Cake and ice cream, what a double treat! This fantastic REPEAT bakes up with two layers a pudding on the bottom and a cake on top! A word of caution: make sure to use a tall pan when making the cake or your pudding layer will overflow. I LOVE this fudgey pudding cake, it taste like a brownie.
This recipe may be a good choice for cancer patients because it's great for nausea and mouth sores, two of the most common side effects of cancer treatments. The doctor advises dessert can be an important part of a meal because it often provides plenty of calories per bite.
This is the last of my Pink Ribbon Recipes for Breast Cancer Awareness Month for now, but the fight of breast cancer survivors continue. This is all of our fight too, so stay strong, be healthy, get your mammogram ...please.
Fudge Pudding Cake with Ice Cream adapted Betty Crocker Living with Cancer Cookbook
Start to Finish: 1 Hour 10 Minutes 9 servings Prep Time: 15 Minutes
1 cup all-purpose flour (I will use 1 1/2 cups next time)
3/4 cup granulated sugar
2 tablespoons unsweetened baking cocoa (I used Hershey's Cocoa Special Dark)
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1 cup chopped nuts (I sprinkled over top to served; walnuts)
1 cup packed brown sugar
1/4 cup baking cocoa(I used Hershey's Cocoa Special Dark)
1 3/4 cups boiling water
4 1/2 cups vanilla ice cream
Heat oven to 350°F. In ungreased 9-inch square pan, (I would suggest using a pan with tall sides or your pudding will overflow out) mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder, and salt.
Stir in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread evenly in pan.
In small bowl, mix brown sugar and 1/4 cup cocoa; sprinkle over batter
Pour boiling water over batter
Bake 40 minutes. Let stand 15 minutes.
Spoon cake and sauce into individual dishes. Top each with ice cream.
Microwave Directions: In 2-quart microwavable casserole, mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt Stir in milk, oil and vanilla. Stir in nuts. Spread evenly in casserole. In small bowl, mix brown sugar and 1/4 cup cocoa, sprinkle over batter. Pour boiling water over batter. Microwave uncovered on Medium (50%) 9 minutes. Rotate casserole 1/2 turn; microwave uncovered on High 5 to 7 minutes longer or until top is almost dry.
Good source of calcium and fiber
1 Serving: Calories 490 (Calories from Fat 180); Total Fat 20g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 30mg: Sodium 240mg; Potassium 310mg; Total Carbohydrate 71(Dietary Fiber 3g); protein 7g % Daily Value: Vitamin A 6%; Vitamin C 0%; Calcium 20%; Iron 10%; Folic Acid 8%; Magnesium 15% Exchanges: 2 Starch, 2 1/2 Other Carbohydrate, 4 Fat Carbohydrate Choices: 5
In Conclusion...
There will not be a post tomorrow, I'm taking a day off in commemoration of all those who lost their battle to breast cancer. This post is in honor of my mom, who lost her battle the end of this month, eight years ago.
ENJOY! Come again...
Linked to:
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Easy Cheesy Broccoli Bake: Pink Ribbon Recipe
Hi everybody :)
Continuing with my Pink Ribbon Recipe, I pick this recipes to share because I LOVE broccoli. It's one of my favorite vegetables.
This recipe may be a good choice for cancer patients because it's great for nausea, one of the side effects of cancer treatment. Broccoli is a great source of folic acid, which aid in normal body functions. But as I stated here the doctor warns
excessive folic acid can interfere with the effectiveness of a
chemotherapy called methotrexate, so please check with the doctor first, if you're on a special diet.
Easy Cheesy Broccoli Bake adapted Betty Crocker Living with Cancer Cookbook
Prep Time; 10 Minutes Start to Finish: 1 Hour 5 Minutes 6 servings (1 cup each)
1 bag (1 lb) frozen broccoli cuts, thawed, drained
1 can (10 3/4 oz) condensed cream of chicken or cream of celery soup
1 jar (8 oz) process cheese sauce
1 medium onion, chopped (1/2 cup)
1 cup uncooked instant rice (I used Minute Instant Whole Grain Brown Rice)
1/4 cup milk
1/4 cup water
1/4 teaspoon pepper (I used 1 teaspoon Mrs Dash Onion & Herb Seasoning)
(I added 2 tablespoon butter)
Heat oven to 350F Spray 3-quart casserole with cooking spray Mix all ingredients in casserole.
Cover; bake 50 to 55 minutes or until rice is tender.
High in calcium, folic acid and Vitamins A and C; good source of fiber
1 Serving; Calories 260 (Calories from Fat 110); Total Fat 12g; (Saturated Fat 6g, Trans Fat 0g); Cholesterol 35mg; Sodium 940mg; Potassium 280mg; Total Carbohydrate 28g (Dietary Fiber 3g): Protein 9g % Daily Value: Vitamin A 25%; Vitamin C 25%; Calcium 15%; Iron 10%; Folic Acid 20%; Magnesium 6% Exchanges: 1 1/2 Starch, 1 Vegetable, 2 1/2 Fat Carbohydrate Choices: 2
What I Did and/or Think:
I followed the recipe except for the changes in Italic.
The Taste: I really like the taste of this casserole. I served it with boneless/skinless chicken baked breast topped with a cheese sauce. GOOD EA
T!
I think the next time I do this I will use Uncle Ben Long Grain Rice, my favorite; so this will be REPEATED!
ENJOY! Come again...
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Pumpkin Banana Bread: Pink Ribbon Recipe
Hi everybody :)
Well it's Sunday again, if you're just tuning in to my post, every Sunday I post a Breakfast Is Served. This Breakfast Is Served Sunday is a Pink Ribbon Recipe, just like the one from last Sunday found here.
This recipe may be a good choice for cancer patients because it help with diarrhea and nausea, two of the most common side effect of cancer treatments. Bananas are a great source of nutrients when severe diarrhea is a problem. And as I mentioned here, pumpkins are rich in beta-carotene (Vitamin A) which studies have shown may reduce the risk of certain types of cancer.
Banana Bread adapted Betty Crocker Living with Cancer Cookbook
Prep Time: 20 Minutes
3 very ripe medium bananas (I only had 2 bananas, so I mixed in 1/3 cup pumpkin puree with the bananas)
1 1/4 cups sugar
1/2 cup butter or margarine, softened
2 eggs
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired
Start to Finish: 3 Hours 30 Minutes 2 loaves (24 slices)
Move oven rack to low position so tops of pans will be in center of oven. Heat oven to 350 F. Spray bottom only of 2 (8x4inch) loaf pans (I used 1 long loaf pan) with cooking spray. in medium bowl, mash bananas with potato masher or fork to measure 1 1/2 cups
In large bowl, stir together sugar and butter. Stir in eggs until well
mixed in bananas, (I mixed in 1/3 cup pumpkin puree with the banana)
buttermilk, and vanilla until smooth.
Stir in flour, baking soda and salt just until moistened. Stir in nuts.
Divide batter evenly between pans. (I used 1 long loaf pan, sprinkled walnuts along the sides and banana chips in the center )
Bake 1 hour or until golden brown and toothpick inserted in center come out clean. Cool in pun 10 minutes.
Run knife along sides of pan to loosen bread; remove bread from pan to cooling rack. Cool completely,
about 2 hours, before slicing.
(I like to make my banana breads at least 8 hours before)
Low fiber; low residue
1 slice: Calories 150 (Calories from Fat 40); Total Fat 4.5g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 30mg; Sodium 190mg; Potassium 85mg; Total Carbohydrate 24g (Dietary Fiber, 0g) Protein 2 g %Daily Value: Vitamin A 4%; Vitamin C 0%; Calcium 0%; Iron 4%; Folic Acid 6%; Magnesium 2% Exchange 1/2 Starch, 1 Other Carbohydrate, 1 Fat Carbohydrate choices: 1 1/2
What I Did and /or Think:
I followed the recipe as directed except for the changes that are in Italic. I made my banana bread the day before, because it gives it a chance for the flavors to blend.
The Taste: I LOVE the taste of the bread. It was moist and very flavorful because of the pumpkin and bananas. I used 2 mashed frozen banana, thawed with the juice and 1/3 cup homemade pumpkin puree; but canned pumpkin puree, solid-packed can be used also.
I drizzled it with a Buttermilk Cream Cheese Glaze, to serve, optional. For the glaze go here, replace the milk with buttermilk and add 1 teaspoon vanilla, if you like.
This is most definitely a REPEAT!
ENJOY! Come again...
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