Garden Veggies

Garden Veggies
Made into tile for my stove backsplash

Portland Rose Garden

Portland Rose Garden
Mike and my 2 youngest sons Ian and Leif

Grandson Michael's Birthday 2014 throwing water balloons

Grandson Michael's Birthday 2014 throwing water balloons
With son Beau, Grandson Luke and his mom Jennifer

Maren

Maren
I cut this out of a wedding line. I must take more pictures of her.

Saturday, September 22, 2012

UPSIDE-DOWN PRALINE FUDGE TART



This is an easy, rich, penuche topped tart.  I have made it with pecans and almonds and they were both delicious.  Walnuts would be good also.   It makes 10 nice little servings...so rich you don't need much to satisfy.  But I couldn't leave it alone after I made it.  Calories don't count if you only eat one inch at a time.  Isn't that true?  But some things are worth the calories.

PRALINE
Melt 6 T butter in a saucepan.  Add 3/4 C brown sugar, 2 T. heavy cream and boil and stir slowly for 1 ½ minutes.  Add ½ tsp. vanilla.   Pour into the bottom of a 9 inch spring form pan, sprayed generously with Pam, especially the corners.  Chop (big pieces) 1 C of pecans or toasted almonds and sprinkle evenly over the syrup.


FUDGE CAKE
¾ C semisweet chocolate chips
6 tbsp butter
3 T. cocoa – Dutch process is nice and rich here but any will do.

Microwave the butter in a glass bowl until melted and add the chocolate chips and stir until melted (the butter should be warm enough to do the job).  Add the cocoa and blend well.  Add ¾ tsp vanilla.

In a different bowl, beat 2 large eggs for 2 minutes until thick and lemon colored.  Add 6 T. sugar one T. at a time for another minute.  Continue beating adding 2 T honey for  1 minute more.  Fold the chocolate into the mixture with ½ C. flour.  Pour over the nuts and bake:

325 for 20 minutes.  It took exactly 20 in my oven but the top should be solid.

Run a knife around the edge and unhook the spring right out of the oven.  Immediately turn onto a plate and remove the bottom pan.  Scrape off any syrup sticking to the pan and smooth onto the cake.  Serve warm (but not hot) or room temperature.    Serves 10 with ice cream or whipped cream.