Sunday, July 12, 2009

Yummy Inspiration/Food for Thought

Originally posted on LiveJournal Apr. 19th, 2009 at 9:22 PM

My current favourite writer's aid? The recipe conversion calculator at where I can enter the original recipe for a dessert like the one below and reduce its quantity to .25% -- enough for a snack, but not an entire pan full for me to eat all alone while my pilot husband is away!(Now, I need to do a bunch of crunches, because reduced quantity or not, I can't look like the girl on that book cover if I keep making desserts!)

Apple Caramel Pudding Cake for One or Two (original quantities in brackets)
1/4 cup flour (1 cup)
2 tablespoons + 2 teaspoons sugar (2/3 cup)
1/2 teaspoon bkg powder (2 teaspoons)
1/4 teaspoon lemon rind (1 teaspoons)
1/8 teaspoon salt (1/2 teaspoons)
1/8 teaspoon ginger (1/2 teaspoons)
1/8 teaspoon cinnamon (1/2 teaspoons)
1/2 cup + 2 tablespoons apple (2 1/2 cup)
2 tablespoons milk (1/2 cup)

(Mix above ingredients and place in a French Onion Soup bowl, or similar sized baking dish)

1/2 cup boiling water (2 cup)
1/4 cup brown sugar (1 cup)
1 1/2 teaspoons butter (2 tablespoons)

Mix topping ingredients together and pour over batter, but DO NOT STIR. Bake about 40 minutes at 350. (Original recipe needs an hour).

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