Hasty Pudding

Break out the Cool Whip.

The ordinary way:

Spray an 8x8 pan with non-stick spray. In a medium mixing bowl, combine:
1 cup flour
1/3 cup sugar
2 tsp baking powder
1/4 tsp salt
3/4 cup raisins (or chopped apples, or blueberries)
1/2 cup milk
2T melted butter
Spread it in the pan

The sauce:
1 cup brown sugar
1 Tbsp flour
1 Tbsp butter
2 tsp vanilla
2 cups boiling water

Carefully pour over the batter, and bake at 350. I forget how long, around half an hour, until a toothpick comes out of the pudding clean.

The Chocolate way:
Omit the raisins from the batter, and add a quarter or half a cup of cocoa.
Add 5-6 Tbsps cocoa to the sauce.

Try not to be a pig, eh?

Peach Cobbler, if you like

This is from my bff Krista, who I think of often and never call. She's got two kids too, she understands.

Preheat the oven to 375.

In a 1 quart oven-safe dish, mix:
2 cups canned or fresh peaches, blueberries, mixed berries, or whatever
1/3 cup sugar
1 Tbsp lemon juice
1 Tbsp cornstarch
sprinkle cinnamon and nutmeg on top

In a bowl, mix:
1 cup flour
2 Tbsp white sugar
2 tsp baking powder
1/2 tsp salt
cut in 3T cold butter.

Whisk together:
1 egg
1 cup milk.

Add to dries.
Spread/spoon over fruit

On top of the batter, spread a thick layer of brown sugar and a liberal dusting of cinnamon.
Bake 40 minutes, or until a toothpick inserted in the dough comes out clean.

Old Fashioned Rice Pudding

Combine in a medium/large saucepan:
5 cups whole milk
1 cup instant rice
1 6-serving pkg of coconut cream pudding mix (the cooked kind)*
1/4 cup raisins
1 egg, well beaten

Bring to a full boil over medium heat, stirring constantly. Remove from heat and cool five minutes in the pot, stirring twice. Pour into dessert dishes or a serving bowl, and sprinkle with cinnamon and nutmeg. Serve warm.

* some prefer vanilla

Cheryl's Bread

So good toasted with tea. Use your KitchenAid mixer, or not.

Dissolve in a warmed bowl:
2 cups lukewarm water
1 tsp sugar
1 tbsp traditional yeast

Melt 1/4 cup butter or margarine, add to bowl. Add:
2 cups whole wheat flour
2 cups white flour
2 tsp salt
1/4 cup sugar

If you're using a mixer, put it on speed 2 until it forms a ball, then add more white flour until it's not so sticky. Don't add too much flour, it's supposed to be nice and moist. Let it knead for a few minutes. If you're not using a mixer, turn the dough out onto a floured surface and knead for 8-10 minutes.

Let it rise in a greased bowl in a warm place for an hour, punch it down. Split it in half, roll it out and shape it into two loaves. Let it rise again in greased loaf pans, then bake at 400 for 30 minutes. When it comes out, I spray the tops with non-stick spray so they're soft.

Mediterranean Chicken and Sausage Stew

Make this one on a cold day, serve with steamy garlic bread and cold milk. It's a favourite of ours.

Modified from Chatelaine magazine.

Brown and set aside:
4 big sausages, sliced (Italian or mild Italian are best)
2 chicken breasts, cut in 1" cubes

Saute:
1/2 each green and red pepper
2 cloves garlic, minced
1 large onion, chopped
1 stalk celery, chopped
2 cups sliced mushrooms

Place meat and veggies in a biggish soup pot, and add:
2 cups chicken broth
1 28 oz can diced tomatoes with juice
1/2 cup ketchup
1 tsp dried oregano
1 tsp dried basil

Bring to a boil. Add:
2 potatoes, cubed, (Yukon gold won't go to pieces, but whatever)

Simmer 20-25 minutes. Salt and pepper to taste.