Looking Back

 

Sometimes looking back helps us to appreciate the present.  This piece of farm machinery seems daunting to me compaired to my little Mantis tiller.  Can you imagine breaking sod this with rusty metal plow?

 

 

 

Healthy Chocolate-Almond Pudding Cake

 

40% less fat, 75% less saturated fat, 27% fewer calories than the

original recipe.

 

 

1 Cup of all-purpose flour

1/2 Cup granulated sugar

1/4 cup chopped almonds, toasted

1/4 Cup unsweetened baking cocoa

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup fat-free milk

2 tablespoons canola oil

2 teaspoons vanilla

1/4 teaspoon almond extract

3/4 Cup packed brown sugar

1/4 Cup unsweetened baking cocoa

1 3/4 Cups water

 

1.  Heat oven to 350 degrees.  Spray 8 inch square glass baking dish with cooking spray.  In medium blwl, mix flour, granulated sugar, almonds, 1/4 cup of cocoa, the baking powder and salt.  Stir in mlk, oil, vanilla and almond extract until blended.  Spread batter in pan.

2.  In 1-qurt saucepan, mix brown sugar and 1/4 cup cocoa with wire whisk.  Stir in water.  Heat just to boiling, stirring occasionally. 

Pour over batter.

3.  Bake 35 to 40 minutes or until center is set.  Cool 30 minutes

before serving.

4.  To serve, spoon warm cake into individual dessert bowls; spoon pudding from baking dish over cake.  Serve with ice cream.  Makes 9 servings.

Variation:  For a mocha-flavored dessert, add 2 teaspoons instant coffee granules to the batter mixture.

240 calories per serving.

 

 

  

Friends and Family

 

One way traffic only.

 

Sue and Marty are here for the weekend.  It's so nice to have family that we also consider our friends.  We spent the day roaming around our beautiful Vermont stopping at this covered bridge to take a few shots.  If you magnify this, you will see their cute little smiling faces peeking though the windows. 

 

This was taken inside the bridge looking out at the West River.  Every spring we put baby salmon in the river to grow up and spawn.