Pâte Brisée

This pie dough can be used for savory or sweet pies, and once prepared can be kept in the refrigerator for 5 days or the freezer for up to 3 months. 

• 1/2 C flour
• 2 Tbsp cold butter
• 1 Tbsp cold shortening
• 1/4 tsp salt
• 2 Tbsp ice cold water, as needed

1.  Place flour, butter, shortening, and salt in a bowl.  Cut the butter and shortening into the flour until it is the size of peas.  Add 4 tsp of water and stir lightly with a fork until it just starts to form moist clumps, adding a bit more water, if necessary.
2.  Divide the dough into two flattened discs and wrap them individually with cling film.  Chill the dough at least 30 minutes before rolling as directed in recipe.

Robyn's notes: this dough worked quite well for me, and I enjoyed the flake and flavour of it.  If it's been frozen, thaw by leaving it in the fridge overnight first.  The recipe makes enough dough for a top and bottom crust for one small pie.

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Enchiladas

A very special family recipe!  My late maternal grandpa was in the US Army Air Forces (the predecessor to the US Air Force) during WWII, and the wife of one of his friends in the USAAF had the original recipe.  When she made it, it was meatless, but my grandmother added ground beef, and we've been making it ever since.  I'm so spoiled by these enchiladas--and especially by the sauce--that I don't ever order enchiladas in restaurants, because I know they just won't be as good as the ones I grew up on! 

Sauce

• 3 Tbsp flour
• 1/2 tsp garlic salt
• 3 Tbsp vegetable oil
• 2 Tbsp Gebhart's Eagle Brand* chili powder
• 1 1/2 C water

1.  Combine flour and garlic salt in a small bowl, set aside.  
2.  In a medium saucepan, heat oil over high heat; stir in flour mixture.  Reduce heat to medium or medium-high and cook for 1 minute.  Do not allow flour to brown. 
3.  Remove pan from heat and stir in chili powder; when thoroughly blended, return to heat and immediately stir in water.  Stir until it is a smooth consistency--do not allow chili powder to burn. 
4.  Simmer, stirring occasionally, for 15 minutes. 

Enchiladas

• 1/4 lb ground beef
• 3 green onions, diced
• 2 1/2 C shredded Monterey Jack cheese
• 4 corn tortillas

1.  While sauce simmers, brown ground beef.  Add salt and pepper to taste if preferred.  Preheat oven to 350°F.
2.  Drain fat from meat and allow to cool.  Add onions and two-thirds of cheese and stir thoroughly. 
3.  Warm tortillas (see notes, below).  Divide the meat mixture evenly between the tortillas and roll each one.  Place rolled enchiladas, seam side down, in ungreased baking dish.  Pour sauce over all, and top with remaining cheese.
4.  Bake enchiladas 10-15 minutes at 350°F or until sauce bubbles and cheese melts.  Serve hot. 

Robyn's notes: to warm tortillas, place them between dampened paper towels, then microwave on high for 1 minute.  If a microwave is not available, remove from package and place in a brown paper back.  Sprinkle the outside of bag with water and place in preheated oven for 5 minutes.  Chili powder brand is important in this case.  The enchiladas can be made with another brand, but they really won't taste as good.  Each family member has tried, friends have tried, it's just not worth the substitution.  Gebhardt's is not always available (I can't get it at the markets in my area), but it can be ordered online in reasonably-sized packages, and is usually found at larger stores.  The sauce will make more than needed for four enchiladas, but can't really be reduced any further.  The leftovers are great drizzled over scrambled eggs, or baked chicken.  Watch me demonstrate this recipe, with a special guest, on youtube!

***** 5 Stars: Excellent. A favourite for both of us, I will make this repeatedly

Apple Meatloaf

During the holidays, sometimes you might have someone staying with you, so you need an easy dish that will feed an extra person.  This is a quick meatloaf that serves three, instead of our usual two, with a touch of sweetness from the autumn apple. 

• 1 small onion, finely chopped
• 2 tsp butter
• 3/4 C shredded peeled apple
• 1/2 C soft bread crumbs
• 1 egg
• 4 tsp ketchup
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp pepper
• dash ground allspice
• 3/4 lb lean ground beef

1.  Preheat oven to 350°F.  In a small skillet, saute onion in butter until tender. 
2.  In a large bowl, combine the apple, bread crumbs, egg, ketchup, mustard, salt, pepper, and allspice.  Stir in onion.  Crumble beef over misture and mix well.  Shape into a 6"x5" loaf.
3.  Place in an 8" square baking dish coated with nonstick spray.  Bake, uncovered, at 350°F for 40-45 minutes or until no pink remains and a meat thermometer reads 160°F.

Robyn's notes: I don't normally get very excited about meatloaf.  It's fine, but it tends to feel kind of blah.  This was a pleasant surprise.  The apple lends just the right amount of sweet, as well as keeping the meat moist.  For myself, in future, I'd leave out the onion entirely.  Since I can't eat onion I have to pick it out of the final dish, which is fine, I'm totally used to it, except that the shredded apple and finely chopped sauteed onion look identical in the cooked loaf, so it was very hard to pick out the right things.  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Spicy Chicken Tenders

Fast and delicious, these can be doubled and served on skewers as an appetizer when having guests! 

• 1 Tbsp water
• 1/4 tsp salt
• 1/4 tsp crushed red pepper flakes
• 1/4 tsp curry powder
• 1/8 tsp ground turmeric
• 1/8 tsp ground ginger
• 1/8 tsp ground cinnamon
• 1/8 tsp paprika
• 1/2 lb chicken tenderloins

 1.  In a small bowl, combine water and seasonings; brush over both sides of chicken.  Place in a large resealable plastic bag; seal bag and refrigerate 15 minutes.
2.  Place chicken on a broiler pan coated with nonstick cooking spray.  Broil 3-4 inches from the heat for 3 minutes on each side or until juices run clear.

Robyn's notes: spicy for my taste, but I knew it would be.  The red pepper flakes can be adjusted to meet the diners' preferences.  Watch me demonstrate this recipe and talk about broiling--even if you don't have a broiler pan--on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Mini Spaghetti Pies

I remember seeing a spaghetti pie recipe in a Pillsbury book when I was a late-teen and thinking pasta for a crust sounded fantastic, but just kind of never got around to making one.  This one is great, and the pies can be frozen before baking if needed. 

• 3 oz cooked angel hair pasta or thin spaghetti 
• 1 egg, beaten
• 1/4 C grated Parmesan cheese
• 1/3 lb bulk pork sausage
• 1/4 C chopped onion
• 1/2 C tomato sauce 
• 1/3 C sour cream
• 1/2 tsp Italian seasoning
• 1/2 C shredded mozzarella cheese

1.  Preheat oven to 350°F.  In a small bowl, combine pasta, egg, and Parmesan cheese.  Press onto the bottom and up sides of two mini pie plates coated with nonstick cooking spray, set aside.
2.  Crumble sausage into a small skillet, add onion.  Cook over medium heat until meat is no longer pink; drain.  Stir in the tomato sauce, sour cream, and Italian seasoning.  Spoon into crusts.
3.  Bake, uncovered, at 350°F for 15-20 minutes, or until heated through.  Sprinkle with mozzarella cheese; bake an additional 2-3 minutes or until cheese is melted.  Serve immediately.

 Robyn's notes: this can also be made in a single 7-inch pie pan (not the standard size, which is 9-inch), or in a shallow 2-cup oven-safe baking dish, or in two custard cups or ramekins.  This was good, but I have to say the crust really was the star for me.  I'd have eaten that practically with no filling!  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Maple Baked Apple

A lightning-quick dessert for times when you're on your own and want something with just the right amount of sweet.

• 2 tsp maple syrup
• 1 tsp brown sugar
• 1 tsp chopped walnuts
• 1 tsp raisins, dried cranberries, or dried currants
• 1/8 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1 medium tart apple

 1.  In a small bowl, combine first six ingredients.  Core apple and peel the top third.  Place in a small microwave-safe dish.  Fill apple with walnut mixture.  Microwave, uncovered, on high for 3-4 minutes or until apple is tender.  Serve warm.

 Robyn's notes: I used a Jonagold apple--they're good for baking because they hold their shape well.  This was really quite good, except that I can't eat a couple of the ingredients.  Watch me demonstrate this recipe--and how to core an apple without a corer--on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Scented Rice in Baked Pumpkin

An easy, filling vegetarian dish that makes the whole kitchen smell like autumn. 

• 1 small pie pumpkin (about 2lbs)
• 1 Tbsp olive oil
• 1 C cooked brown rice
• 1/4 C coarsely chopped pecans, toasted
• 3 dried apricots, chopped
• 2 Tbsp raisins
• 1/4 tsp salt
• 1/4 tsp curry powder
• 1/8 tsp ground cinnamon
• 1/8 tsp ground cardamom (optional)
• 1/8 tsp ground cumin

1.  Preheat oven to 400°F.  Wash pumpkin, cut off top stem section.  Remove seeds and scrape out stringy fibers.  Cut pumpkin in half vertically.  Brush halves with oil.  Place onto an ungreased baking sheet.   Bake at 400°F for 35-40 minutes or until tender.
2.  To hot rice, add pecans, apricots, raisins, salt, curry, cinnamon and cardamom if using.  Stir to combine. 
3.  Sprinkle cumin on inside of pumpkin halves; top with rice mixture. 

Robyn's notes: there's a lot here that I can't have, but it smelled fantastic and I did taste it to get a sense of the dish.  It was good, and really quite easy to prepare, with a lot of hands-off time.  I held the seeds aside to roast them, but was sick and forgot to do it, so they sprouted before I got a chance.  Oops!  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Loaded S'mores Dip

I can't remember where on the internet I first heard of s'mores dip, but long after I'd lost the link I decided to reverse-engineer it, with a couple added ingredients. 

• 2/3 C chocolate chips
• 2 Tbsp peanut butter
• 12 large marshmallows, cut in half
• 1 banana, coined, with coins cut in half
• graham crackers

1.  Preheat oven to 450°F.  Divide chocolate chips between two cast-iron mini skillets (5 inches top diameter), covering the bottoms.  Dollop peanut butter over chocolate chips in several places.  Top with marshmallow halves, cut side down.
2.  Bake at 450°F for 7-9 minutes.  Remove from oven, stir briefly, and scatter banana pieces into dip.  Serve with graham crackers for dipping.

Robyn's notes: this is definitely delicious, but very rich.  I've always enjoyed peanut butter with banana, and fluffernutters are popular with a lot of people, so it's kind of a combination of s'mores and those two things.  I think the cool fresh banana adds something to the otherwise thick hot dip.

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Pumpkin Sloppy Joes

It may have snowed here yesterday, but for most people in the Northern Hemisphere autumn is in full colourful glory!  Time to satisfy all those pumpkin cravings.  But since this calls for canned pumpkin, keep it in your back pocket any time of the year for a little something different.

• 1/2 lb lean ground beef
• 3 Tbsp finely chopped onion
• 1/4 C ketchup
• 2 Tbsp tomato juice
• 1/4 tsp chili powder
• dash ground cloves
• dash ground nutmeg
• dash pepper
• 2/3 C canned pumpkin
• 2 hamburger buns, split

1.  In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
2.  Add the ketchup, tomato juice, chili powder, and spices, mix well.  Bring to a boil.  Stir in pumpkin.  Reduce heat; cover and simmer for 15-20 minutes or until heated through.  Serve on buns.

Robyn's notes: I actually don't get that excited about pumpkin, but still enjoyed this.  It's satisfying if you feel like having sloppy joes, while being different enough to make it special.  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

PB Poire Belle Helene

From the first moment I heard of this recipe I knew I had to make it.  Poached pears with vanilla ice cream in warm chocolate sauce?!  Absolutely, I'm all over that.  But I basically just didn't get around to it, until one day I was playing around in the kitchen and came up with the peanut butter chocolate sauce.  I decided I had to try that with the pears, and here we are!

• 2 pears, halved, peeled, and cored
• 3/4 C water
• 1/4 C vanilla sugar
• 1 C vanilla ice cream
• peanut butter chocolate sauce

1.   In a wide saucepan or deep skillet, bring water and sugar to a boil over high heat.  Reduce heat and simmer for 5 minutes. 
2.  Add pears, cut side down, and raise the heat so that the syrup boils up over the pears (it may be necessary to spoon some syrup over the top of the pears).  Lower heat, cover, and simmer 5-7 minutes.  Turn pears, cover and simmer another 5-7 minutes.  Pears should be tender when pierced.  Remove from heat, cover, and leave to cool. 
3.  Scoop 1/2 C ice cream onto each of two serving dishes.  Place two pear halves alongside each scoop of ice cream, and drizzle with chocolate sauce. 

Robyn's notes: Bosc pears are the best for poaching, as they hold their shape when cooked.  This was really quite good, best with a bit of each element in every bite. 

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently  

Peanut Butter Chocolate Sauce

• 1/3 C chocolate chips
• 2 tsp shortening
• 1 Tbsp creamy peanut butter

1.  Add chocolate chips and shortening to a small microwave-safe bowl, do not stir.  Microwave, at 70% power, for 2 minutes.  Remove from microwave and immediately stir in peanut butter until sauce is smooth.

Robyn's notes: I have made this with milk chocolate a few times but have mostly used semi-sweet.  My microwave is 1540 watts, cooktime and power level may be different for other machines.  This is great over ice cream, cookies, all sorts of things, and licking the bowl is a must!

**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently

Pork with Curried Apple and Couscous

Perfect for an early-autumn weeknight dinner, the aroma of the curry will make you glad it only takes a half hour to prepare. 

• 3/4 lb pork tenderloin
• 1/4 tsp salt
• 1/8 tsp pepper
• 3 tsp butter, divided
• 1 green onion, thinly sliced
• 1 garlic clove, minced
• 1 small apple, peeled and sliced
• 1 Tbsp raisins
• 1 tsp cornstarch (see notes, below)
• 1 tsp curry powder
• 1/3 C chicken broth
• 1 1/2 C hot cooked couscous

1.  Sprinkle pork with salt and pepper.  In a medium skillet, brown pork in 2 tsp butter.  Reduce heat to low; cover and cook for 15-20 minutes or until meat thermometer reads 160°F, turning occasionally.  Remove pork and keep warm.
2.  In the same skillet, saute onion and garlic in remaining butter until tender.  Add apple and raisins, saute 2 minutes longer.  Combine the cornstarch, curry powder, and broth until smooth; stir into apple mixture.  Bring to a boil; cook and stir for 1-2 minutes or until thickened.  Serve with pork and couscous.

 Robyn's notes: I decided to use tapioca starch (tapioca flour) in place of the cornstarch, to see if the recipe would be successful for people who can't eat corn derivatives.  Came out great.  When making that substitution, it's a 2:1 ratio, tapioca to cornstarch.  So since the recipe calls for 1 tsp cornstarch, 2 tsp tapioca starch is needed.  This was good, smelled fantastic, but the pork was a little drier than I wanted it, and I barely cooked it to done because I knew the carryover as it rested would get it to proper internal temperature.  Gluten-free if you use rice instead of couscous.  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Chocolate Drizzled Shortbread

These can look quite fancy without taking much work, and shortbread goes well with a lot of different meals. 

• 1/2 C butter, softened
• 1/2 C powdered sugar
• 1 tsp vanilla
• 1 C flour
• 1/4 tsp salt
• 1/4 chocolate chips
• 1/4 tsp shortening

1.  Preheat oven to 350°F.  In a small mixing bowl, cream butter and sugar.  Beat in vanilla; mix well.  Combine flour and salt; gradually add to creamed mixture and mix well. 
2.  Shape into 1 inch balls.  Place 2 inches apart on ungreased baking sheet; flatten slightly with a glass dipped in sugar.  Bake at 350°F for 10-12 minutes or until edges are golden brown.  Immediately remove to wire racks to cool. 
3.  For drizzle, in a heavy saucepan or microwave, melt the chips and shortening, stir until smooth.  Remove from heat.  Drizzle over cookies. 
Yield: about 18 cookies

Robyn's notes: Good when you want cookies but have run out of eggs or granulated sugar.  This went quickly, though the drizzle required fast work because I had to do it while the chocolate was still very hot.  I really like the dough for these!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Steak Strips with Dumplings

A great dish for a busy Sunday, with just a few steps and taking advantage of a slow cooker, this makes a tasty end-of-summer hot dinner that makes the house smell fabulous! 

• 3/4 lb boneless beef top round steak, cut into 1/2 inch strips
• 1/4 tsp pepper
• 2 tsp canola oil
• 2/3 C condensed cream of chicken soup, undiluted
• 1/2 C beef broth
• 4 large fresh mushrooms, sliced
• 1/4 C chopped onion
• 1/4 C chopped green pepper
• 1/4 C chopped celery

Dumplings:

• 1/2 C flour
• 3/4 tsp baking powder
• 1/4 tsp salt
• 2 Tbsp beaten egg
• 3 Tbsp milk
• 1/2 tsp dried parsley flakes

1.  Sprinkle steak with pepper.  In a small skillet, brown steak in oil over medium-high heat.  Transfer to a 1 1/2 quart slow cooker.
2.  Combine the soup, broth, and vegetables; pour over steak.  Cover and cook on LOW for 4 hours.
3.  For dumplings, in a small bowl, combine flour, baking powder, and salt.  Stir in egg and milk just until blended.  Drop by Tablespoonfuls onto meat mixture.  Sprinkle with parsley.  Cover and cook on HIGH for 1 hour.  After 5 total hours of cooking, a toothpick inserted in a dumpling should come out clean.

Robyn's notes: I enjoyed this more than expected, because I'm not someone who has eaten a lot of dumplings in my life, so I was pleasantly surprised by them.  The aroma really was great, my stomach was rumbling by dinnertime.  Watch me demonstrate this recipe on YouTube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Crackle Cookies

Quick to make and nice to see on the plate, they won't leave you with dozens of cookies to finish later. 

• 1/2 C sugar
• 1 egg
• 2 Tbsp vegetable oil
• 1 square (1 oz) unsweetened chocolate, melted and cooled
• 1/2 tsp vanilla
• 1/2 C flour
• 1/2 to 3/4 tsp baking powder
• 1/8 tsp salt
• powdered sugar

1.  In a mixing bowl, combine the sugar, egg, oil, chocolate, and vanilla; mix well.  Combine the flour, baking powder, and salt; gradually add to creamed mixture and mix well.  Refrigerate dough for at least 2 hours.
2.  Preheat oven to 350°F.  With sugared hands, shape dough into 1-inch balls.  Roll in powdered sugar.  Place 2 inches apart on greased baking sheets.  Bake at 350°F for 10-12 minutes or until set.  Remove to a wire rack to cool.
Yield: about 18 cookies.

Robyn's notes: I took these and another batch of cookies to a potluck lunch and they seemed to go pretty well, but I found them a bit dry so I'm only giving them 3 stars.  

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

S'mores Bread

As the warm summer days give way to chill autumn nights, this is a great bread for holding onto those campfire moments just a little longer.

• 3 Tbsp butter, softened
• 1/4 C brown sugar
• 4 tsp sugar
• 1 egg
• 1/3 C sour cream
• 2/3 C flour
• 1/2 C graham cracker crumbs
• 1/4 tsp salt
• 1/4 tsp baking powder
• 1/4 tsp cinnamon
• 1/8 tsp baking soda
• 3 Tbsp milk
• 1/3 C milk chocolate chips
• 6 Tbsp marshmallow creme

1.   Preheat oven to 400°F.  In a small mixing bowl, cream butter and sugars.  Add egg; beat well.  Stir in sour cream.  Combine the flour, graham cracker crumbs, salt, baking powder, cinnamon, and baking soda; add to creamed mixture alternately with milk just until moistened.  Fold in chocolate chips.  Add marshmallow creme to mixture, and swirl through gently without combining (the marshmallow creme should remain visible).
2.  Grease a mini loaf pan.  Fill two-thirds full with batter.  Bake at 400°F for 35-40 minutes, or until a toothpick comes out clean.  Cool for 5 minutes before removing from pan to a wire rack.  Serve warm. 

 Robyn's notes: I had some difficulties with the marshmallow creme, because it expands as it bakes, which caused some overflow.  If the creme is stirred into the batter too much, it will disappear in the finished bread, which will still taste good but won't taste like a S'more.  If the marshmallow overflows there won't be enough remaining in the bread for that flavor.  So it's a balancing act.  It can be hard to test for doneness, as a toothpick has to be inserted where there are no chocolate chips or marshmallow ribbons to get an accurate read, it may be necessary to poke in several places.  Watch me demonstrate this recipe on YouTube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Jalapeño-Lime Sweet Potato

When you're in the mood for a spicy dish that will provide two side servings, this is the way to go. 

• 1 medium sweet potato
• 1/4 C sour cream
• 2 tsp maple syrup
• 1 tsp minced jalapeño pepper
• 1/2 tsp lime juice
• 1/8 tsp hot sauce (optional)
• dash salt

1.  Bake sweet potato (see notes, below)
2.  In a small bowl, combine the sour cream, syrup, pepper, lime juice, hot sauce if desired, and salt.  Cut sweet potato in half; top with sour cream mixture.  

Robyn's notes: just as with white potatoes, there are several ways to bake a sweet potato.  The fastest is the prick it with a fork in several places, and microwave on high for 8-9 minutes, flipping once halfway through.  You can also poke it then wrap in foil and bake at 400°F for 45-50 minutes, or on a grill if you've already got one heated.  The longest way but which has the best result in my opinion is to poke it in several places, wrap in foil, place in a 1 1/2 qt slow cooker, and cook on Low for 4.5 hours.  Use what works best for you.  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Honey-Topped Sweet Potato

When you need a quick side dish that will serve the both of you with minimal fuss, a sweet potato and a few on-hand ingredients will step right in!

• 1 medium sweet potato
• 2 Tbsp butter, softened
• 4 tsp brown sugar
• 2 tsp honey
• 1/8 tsp cinnamon

1.  Bake sweet potato (see notes, below).
2.  In a small bowl, combine butter, brown sugar, honey, and cinnamon until smooth.  Cut an "x" on top of potato.  Using a fork, fluff the pulp.  Add butter mixture, fluff with potato until melted.

Robyn's notes: just as with white potatoes, there are several ways to bake a sweet potato.  The fastest is the prick it with a fork in several places, and microwave on high for 8-9 minutes, flipping once halfway through.  You can also poke it then wrap in foil and bake at 400°F for 45-50 minutes, or on a grill if you've already got one heated.  The longest way but which has the best result in my opinion is to poke it in several places, wrap in foil, place in a 1 1/2 qt slow cooker, and cook on Low for 4.5 hours.  Use what works best.  Unfortunately in the photo above I baked it in the oven, for an hour even, and though it felt cooked through when I squeezed it, it wasn't as soft as I would have liked, so it was difficult to "fluff" the pulp.  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Chocolate Cherry Bars

In 1974, Mrs Emil Jerzak won a grand prize from Pillsbury for her Chocolate Cherry Bars recipe, and my family has been making them ever since.  The original recipe called for a box of fudge cake mix, and over the years all brands have changed their formulation in various ways.  The finished product remained delicious, but wasn't exactly what it was 42 years ago.  My mom and I have both separately worked on tweaks to the full-size version, to regain the remembered taste and texture, and I have long wanted a reduced version.  This is my final successful incarnation, sized for my smaller household.  It does call for half a can of cherry pie filling, but the remainder can be covered and refrigerated for up to 2 weeks and used for another purpose...perhaps Slow-Cooker Cherry-Balsamic Pork Tenderloin?  Each mini loaf is two servings, so this recipe makes a total of four servings, but I suspect the second loaf won't stand around long before being eaten.

• 1 batch Instant Fudge Cake Mix
• 1 C cherry pie filling (from a 21 oz can)
• 1/2 tsp almond extract
• 1 egg, beaten

Frosting

• 1/2 C sugar
• 2 1/2 Tbsp butter
• 3 Tbsp milk
• 1/2 C semi-sweet chocolate chips

 1.  Preheat oven to 350°F.  With shortening, grease and then flour two mini loaf pans (5.75"x 3"x 2").  In medium bowl, combine first four ingredients, stir by hand until well mixed.  Pour into prepared pans.
2.  Bake at 350°F for 25 to 30 minutes, or until toothpick inserted in center comes out clean.
3.  While bars cool, prepare frosting.  In small saucepan, combine sugar, butter, and milk.  Boil, stirring constantly, 1 minute.  Remove from heat, stir in chocolate chips until smooth.  Pour over partially cooled bars.

Robyn's notes: though it's perfectly fine to use flour to prepare the pans, I like to use cocoa powder instead.  Flour can sometimes leave a bit of white on the finished cake, while cocoa will blend with the dark brown of the chocolate and won't be visible.  The original bars were intended to be frosted while still in the pans, so that only the tops were frosted, but I like to remove them from the pans first, so the frosting drips down the sides of the cakes.  The frosting will set very quickly, so however you choose to do it, do it fast. 

***** 5 Stars: Excellent. A favourite for both of us, I will make this repeatedly

Instant Fudge Cake Mix

This is a copycat of your standard box cake mix, but makes a much smaller cake or fewer cupcakes.  It's shelf-stable for several months in a sealed container.

• 2/3 C flour
• 1/2 C + 1 tsp sugar
• 1/3 C cocoa
• 1/2 rounded tsp baking powder
• 1/4 rounded tsp baking soda
• 1/8 tsp salt
• 1 1/2 Tbsp shortening

1.  Stir together all ingredients except shortening.  Using a hand mixer, add shortening until it is completely mixed in and no visible chunks remain.

To use:

• 1/3 C + 1 1/2 Tbsp water
• 2 Tbsp + 2 tsp vegetable oil
• 1 egg

1.  Preheat oven to 350°F.
2.  In a medium bowl, combine wet ingredients with dry cake mix.  Divide batter equally between two mini loaf pans (or two 6-inch round cake pans).  Bake at 350°F for 25-30 minutes, or until a toothpick inserted in center comes out clean.

Robyn's notes: I mixed up the dry ingredients and put them in a mason jar, which was left on the counter for a couple weeks of changing weather conditions, to see how well it would hold up in heat, direct sunlight, and unexpectedly cold nights.  No problems with the mix.  I used the mix for Chocolate Cherry Bars and they came out fabulously.  For cupcakes, I baked for 17 minutes.  Waatch me demonstrate this recipe on youtube!

**** 4 Stars: Very Good.  Enjoyed by us both, I will make this frequently.