Hot Fudge Pudding Cake - - Can be made smaller

Hot Fudge Pudding Cake - -  Can be made smaller 

1 cup flour

3/4 cup sugar

2 Tbs. cocoa

2 tsp baking powder

1/4 tsp salt

1/2 cup milk

2 Tbs shortening- melted

1 cup chopped nuts

1 cup brown sugar -packed

1/4 cup cocoa

1 3/4 cup HOT water

Heat oven to 350 degrees.

In the mixing bowl -- combine the first 5 ing.  Stir in milk, shortening and nuts.

Pout batter into an ungreased pan 9 X 9 X 2.   

Stir together brown sugar, 1/4 c coca sprinkle over batter in the pan -

Pour on HOT Water,

Bake 45 min .  While hot, cup int pugging square ;  Invert to dessert plates and spoon sauce over each --Serve with Whipped cream

Deep Dish Pizza -- Chicago Style - Love it

Deep Dish Pizza

Crust
2 3/4 to 3 1/4 Cups Flour
1 pckg yeast
1 cup warm water
2 TBs oil
Cornmeal

Sauce -
1 lb sausage -
1 can (14 oz) cut tomatoes
1 cup water
2 tsp oregano
2 tsp thyme, crushed
1 clove garlic - minced
1/4 cup fresh slice mushrooms
1/2 medium onion sliced into rings
1 Tbs olive oil
2 cups mozzarella - cheddar cheese

Make the crust and push it into your pan -- as it is a deep dish pan - it can't be roll out

Next cook the sausage -- then add the remainder ingredients (except the mushroom, onions & cheese) -  cook until it becomes thick - about 12 -15 minutes --

Spoon this into the crust -- covering it all.  Then put the mushroom, onions & cheese on.

Bake for 15-20 minutes in a 375 degree oven.

Let it rest after it is cooked -15 minutes to set everything

When I had kids -  a double this recipe -- and I used 1 lbs sausage & 1 lbs hamburger -- we had to make things stretch

You will love this

SIX-WEEK BRAN - DATE MUFFINS -Iris Brown

Well -- it is the first of the year --- Time to make real food -- 

Time - to clean out our systems -- 

Time to clean out our Lives

Every year I make goals -- which sometimes comes true.  I love this recipe.  It can sit in your fridge- But mostly it is just darn good.  

SIX-WEEK BRAN - DATE MUFFINS - Iris Brown

3/4 cup butter                                      1 cup sugar

4 eggs                                                   5 cups flour

3 cups All Bran                                    2 cups 40% Bran Flakes

1 tsp. salt                                              5 tsp. soda

1 quart Buttermilk                               1 cup dates, chopped

1 cup chopped nuts

Cream butter and sugar.  Add eggs; beat well.  Blend and set aside flour, All bran, ands salt.  Dissolve soda into buttermilk and add alternately to creamed mixture with dry ingredients.  Blend in dates and nuts.  Drop by spoonfuls into greased muffin cups and bake at 375 degrees for 12 to 15 min or until doe.  Serve Hot.

Remaining batter may be stored up to six weeks in a covered bowl in the refrigerator.