After missing two weekends at our cabin in northern Wisconsin because of our vacation in Jamaica, we were anxious to head “up north” again. I was happy to see our wild life surviving the sub-zero temps (it was -13°F on Saturday morning when we woke up).
Here are some of the birds who visit my feeders.
I shot this deer (with my camera!) at dusk through the window and between the upper deck railings because it was just too cold to slide the door open!
I invited friends over for dinner and decided to serve warm pudding cakes for dessert. Pudding cake, one of my favorite childhood desserts, is usually made by making a cake batter and spreading it into a cake pan and then pouring boiling water over the top. After baking, the result is a cake with pudding on the bottom that you spoon over the top of every serving. Chocolate has always been my favorite flavor but lemon is good too and I thought it would go better at the end of the Italian meal that I was serving. I found this recipe for Lemon Pudding Cakes–prepared in individual soufflé dishes. In this case, the pudding formed at the bottom of the cake without pouring boiling water over the top.
The batter is poured into individual dishes, then they are placed in a roasting pan. Hot water is poured around them before you put them into the oven.
These desserts can be served warm or at room temperature. We served whipped cream over the tops of them but I didn't get that picture. The recipe states that you can turn them over onto a plate but I found that some of the pudding sticks in the bottom of the dishes. This pudding can be spooned over the top but they look nicer when served this way (below).
