Since we're coming up on our anniversary (we're starting our 4th year this month)... or birthday... or however it is that we keep track of non-living things - I'm going back to the recipe that started it all at Plate Fodder. It's my great grandmother's Chocolate Roll. This is a recipe that speaks volumes of that era; when families were large, resources were short, and prepackaged meals just didn't exist.
My maternal great grandmother, Clara, was an extraordinary woman. With my great grandfather dying early in life, she managed to raise nine children, and numerous grandchildren entirely on her own. (Having no children myself, I consider raising even one child alone an impossible task) and doing so in the early part of the last century when resources, money, and a well stocked mega store were non existent.
She was an excellent cook, and my mother, one of the countless grand kids at the house, learned a few things from her.
Growing up at home in Marietta, my mom would make one of Clara's desserts. It was,hot, buttery, chocolaty,...it was heaven in a Pyrex(c) dish. Even now, I can almost taste it while I'm writing and if I close my eyes I can smell the cocoa, butter and browning crust.
Clara Carter's Chocolate Roll
Yield - 6 to 8 servings (or just one long roll-fest)
1/3 Cup Cocoa
1 Cup Sugar
Pinch Salt - 1/8 teaspoon
1 Small Can Evaporated Milk
1 Biscuit Recipe (See Biscuits! post)
1 Stick Butter (yes, Butter - it won't kill you)
water - in reserve
Preheat oven to 450
Grease an 8" x 8" x 2" Pyrex baking dish with some of the butter
Combine the cocoa, sugar and salt in a bowl.
Add the evaporated milk to make a loose paste and set aside.
Prepare one recipe for Biscuits and turn out onto a lightly floured surface.
Gently roll out the dough to a 1/2" thick rectangle
Spread the cocoa mixture over the biscuit dough leaving about 1" of the edge of the dough showing all around. (Save the bowl and left over chocolate mixture - you'll need it later)
Dot the cocoa surface with 1/2 of the butter
Starting with the long side of the rectangle, roll the dough into a long log (like a jelly roll)
Cut the roll in half and place into the baking dish. You will need to curve the rolls to fit it in.
Dot the surface of the roll with the remaining butter
Get the Cocoa bowl and add water, scraping the sides and bottom to incorporate all the left over cocoa mixture, and pour it over the roll
Add enough water so that the roll is completely covered
Sprinkle a little extra sugar over the top and place in the oven
Bake at 450 for about 30 minutes - or until the dough is thoroughly cooked. The water, butter and cocoa mixture will form a pudding around the roll and the dough will be nicely browned.
Serve Immediately - or run to the pantry with a big glass of milk, large spoon and hide.
Be sure to check out Plate Fodder for Jane's Peach & Apple Butter Roll
its a nice twist on this recipe..... or if you just don't like chocolate...
like that would be the reason...