Small Recipe with Biscuit Mix...Chocolate Pudding Cake Cups for 2

Clockwise, top right:  Cooling, cake ingredients, ready for oven, ready to serve       

When a recipe is in two Taste of Home cookbooks, it’s usually pretty good.  This one was published in "Taste of Home the Best of Country Cooking 2000” and “Taste of Home Cooking For One or Two published in 2003".

I was interested in it because I thought I could use my Homemade Biscuit Mix in it.  These were simple to mix up with pantry ingredients I always keep on hand; another plus. My husband isn’t a real chocolate fan but he thought this dessert was “just pretty good”…he asked what I used for the chocolate flavor because he especially liked it.  I baked these in some 10 ounce ramekins in my toaster oven, and let them cool about an hour before we ate them.    The sauce was still thin, but we dipped our spoonful’s of cake in it to soak it up.  

I consider this another “win”, easy to make, just enough for two with no leftovers, with ingredients I always have on hand.

            Chocolate Pudding Cake Cups for 2

  2 1/2 ounces  Homemade Biscuit Mix or Bisquick -- 1/2 cup

  2        tablespoons  sugar

  2        teaspoons  cocoa powder

  3        tablespoons  milk

     1/2 teaspoon  vanilla extract

                        TOPPING:

  3        tablespoons  brown sugar

  1        tablespoon  cocoa powder

     1/2 cup  boiling water

            Ice cream or whipped cream -- optional

In a small bowl, combine the baking mix, sugar and cocoa. Stir in milk and vanilla. Spoon into two greased 8- or 10-oz. custard cups.

For topping, combine the brown sugar and cocoa in a bowl. Stir in boiling water. Pour over batter. Bake at 350° (325° in a toaster oven) for 20-25 minutes or until a toothpick inserted in the cake layer comes out clean. Top with ice cream or whipped cream if desired.

Yield:  Makes 2"

Martha White Biscuit Mix

                        1 QUART MIX

  1           pound self-rising flour -- sift first (4 cups)

  4          ounces  lard or shortening -- 1/2 cup

Cut shortening into flour with pastry blender or food processor until it resembles coarse crumbs.

Store in a tightly covered container at room temperature (If using shortening).  Refrigerate if using lard.

Mix will keep well up to 4 months on the shelf if using shortening or in the refrigerator if using lard. 

Recipe weighs 20 ounces; 1 cup recipe weighs 5 ounces.                                

                   

Small Recipes...Pumpkin Marble Cheesecake Bars

This is a recipe I’ve made for a number of years. This time I made it in an 8” square pan and cut them into bars to get smaller portions. These freeze well, after cooling thoroughly overnight in the refrigerator. I also make it in a 9” spring form pan or in a 9” pie plate.  
Pumpkin Marble Cheesecake Bars

Crust
2 Cups Pecans -- finely chopped
1/4 Cup Butter -- melted
1/4 Cup Sugar
Filling
16 Ounces Cream Cheese -- softened
3/4 Cup Sugar, divided
1 Teaspoon Vanilla Extract
3 Large Eggs
1 Cup Canned Pumpkin
3/4 Teaspoon Cinnamon
1/4 Teaspoon Nutmeg
CRUST: Combine pecans, sugar and butter, press onto bottom and 1 1/2 inches up sides of 9" pie pan or spring form pan and bake for 10 minutes at 350°.
FILLING: Combine cream chese, 2/3 of total sugar, and vanilla, mixing at medium speed with electric mixer until well blended.
Add eggs, one at a time, mixing well after each one is added. Reserve 1 cup of batter in another bowl. Add remaining sugar and pumpkin, cinnamon and nutmeg to remaining batter, mix well.
Spoon pumpkin and cream cheese batters alternately over crust, zigzag through batter with a table knife for marble effect.
Bake at 325° for 55 minutes, check 10 minutes before time to see if it’s done.  Don't overbake.   Chill and serve. 
This makes 8 servings of cheesecake, I cut 16 bars from a square pan.
**You can line an 8" square pan with parchment paper with handles and make this recipe. After it cools, carefully remove the cake with the handles and cut into squares or bars suitable for coffee time.

Small Recipes...Pineapple Upside-down Cake for Two

Several of my cooking for one or two cookbooks have a similar recipe to this one.  In the book Single Servings, the author uses pineapple tidbits and a larger pan to make this recipe; I divided the batter between two smaller baking dishes and used pineapple slices, which just fit into each dish.  I baked these in my Breville toaster oven, and was relieved to find they didn’t overrun my 7 ounce Corningware dishes.  I do have some 10 ounce ramekins and may try them next time.                     

 My husband loved the cake especially, and thought it would be good without the pineapple too, just baked alone.  He thought it was better than chocolate cake!  We ate ours just warm; delicious with coffee.  

                    Pineapple Upside-down Cake for Two

TOPPING

 1 1/2   tablespoons  butter -- melted

  1 1/2  tablespoons  brown sugar

  2         pineapple slices

  2         maraschino cherries

BATTER

  2         tablespoons  butter -- softened

  6         tablespoons  sugar

  1         large  egg

     1/4  teaspoon  vanilla extract

  6         tablespoons  all purpose flour

     1/4  teaspoon  baking powder

     1/4   teaspoon  salt

  2          tablespoons  milk  

•  Heat the oven to 350 degrees F. Butter the sides of an 8-ounce or 10-ounce ramekin.
• In a custard cup, mix together melted butter and brown sugar. Pour into ramekin and spread so the entire bottom of the ramekin is covered.
• Top with the pineapple slice and put the cherry in the center hole with the stem side to the inside of the dish.
• In a separate small bowl, cream the softened butter and sugar until well combined.  (I used a handheld electric mixer and a 2-cup glass measuring cup).
• Add the egg and vanilla extract and mix well.
• Sift the flour, baking powder, and salt together.  Add about half the flour mixture to the creamed butter, sugar and egg mixture. 
• Mix in milk.  Mix in the remaining flour mixture.
• Pour the batter evenly into the ramekin over the pineapple.
• Bake for 30 minutes or until toothpick inserted into the center comes out clean.  (About 200° to 205° with an instant read thermometer.)
• Place on a cooling rack to cool, 10-15 minutes. Place a plate over the top of the ramekin and turn over.   
• Serve warm.

Baked Apples

Before adding Jam and nuts

This is another good recipe from Martha Stewart. It is easily divided for as many apples as you have. I had one Honey Crisp apple that I hadn’t eaten and wanted to do something different with it, Most baked apples use brown sugar and maybe raisins, this uses white sugar, berry jam, and orange peel. 
Makes a nice change and eaten with ice cream, an especially good dessert. If you prefer the brown sugar use it and about a pinch of cinnamon and a handful of raisins if you want them.

 I did not have any Hazelnuts so used pecans which is what I usually have on hand. Slivered almonds would work well or walnuts.

Baked Apples

Ingredients

 6 baking apples  such as Honeycrisp), cored

 1/4 cup plus 2 tablespoons sugar (6 tablespoons)

 6 tablespoons unsalted butter

 Grated zest of 1/2 orange

 1/2 cup raspberry or mixed berry jam

 2/3 cup chopped hazelnuts

Directions

 1. Preheat oven to 350 degrees. Fit apples snugly in a medium oval baking dish (apples should not tip over).

 2. In a small bowl, combine sugar, butter, and orange zest until well incorporated. Transfer to a piping bag; pipe or spoon butter mixture into each apple, dividing evenly. Add 2 tablespoons water to baking dish.

 3. Bake, basting twice with pan juices, until apples are tender but not falling apart, 40 to 50 minutes.

 4. Transfer baking dish to a wire rack. Add a heaping tablespoon of jam to each apple; sprinkle each with a scant tablespoon of hazelnuts.

Fried Cinnamon Apples

They were on sale, what can I say.  This is a quick delicious simple recipe to serve when pork chops or pork roast or ham are on the menu.  We serve these as dessert, topped with a little whipped cream because my husband loves whipped cream.  Plain cream poured on top or serving them over ice cream is perfect too. 

I use my apple wedger to cut my apple slices; if you cut them thinly they may not need to cook as long, you don’t want them mushy.                   

Fried Cinnamon Apples

  2           large  apples -- Honey Crisp or Granny Smith

  4           Tbsp  butter

  4          Tbsp  granulated sugar -- or brown sugar

     1        tsp  cinnamon

  1           dash  nutmeg

  1           teaspoon  clearjel, cook type or cornstarch

     ¼       cup  water

Peel and slice apples into wedges. Melt the butter in a skillet over medium heat. Add apples and cook for 10 minutes over medium low, covered. Stir in the sugar and spices.

Dissolve clearjel or cornstarch in water and pour over the spiced apples, stirring to combine. Cook another 4-5 minutes, until syrup has thickened and apples are crisp tender.

2-3 servings

Favorite Rice Pudding

 Here’s a recipe for rice pudding that I remember making in home economics class.  It uses purchased cook-type pudding mix as the base. It didn’t look like it had enough rice, but thickened up perfectly.

I buy mixes like this in bulk, so I weigh out what I need.  I used my frozen rice I had made in my instant pot and portioned out in 1 cup packages. 

The recipe is from the book Sophie Leavitt’s New Penny Pincher’s Cookbook, published from 1971 to 1975.   My husband liked this because it is similar to what his mom made frequently for his family with eight kids.   He insists the recipe have cinnamon and nutmeg, although the original doesn’t call for it.  I agree!                  

                    Favorite Rice Pudding

  1 1/2       cups  milk

  1 1/2       ounces  vanilla pudding mix -- cook type (half box)

     1/2       teaspoon  vanilla

  1              cup  cooked rice

     1/2       tablespoon  butter

  1              large  egg -- beaten slightly

     1/4       cup  raisins – optional

                  Cinnamon and/or Nutmeg - optional

Prepare rice according to package directions, set aside.

Stir milk into pudding mix.  Add vanilla and rice.  Cook and stir about 5 minutes until thick and creamy.

Add butter.  Take the pudding off heat; slowly stir the beaten eggs into the pudding.

Put back on medium heat and cook, stir for a minute or two but do not boil.

Remove from heat, stir in raisins.  Stir in cinnamon and/or nutmeg now or wait until served and sprinkle on top as desired.

Cool, push a piece of plastic wrap right on the pudding to keep a skin from forming.  When cool, refrigerate.

1 box cook type pudding mix is 3 ounces.

Dutch Puff PIllows

Dutch Puff Pillows on my Grandma's RS Germany cookie plate.

Puff pillows are puff pastry treats that are very popular at the Dutch bakeries here in Iowa.  Since one of our great grandmothers immigrated from Holland, I thought I needed to learn how to make them.  This is the time of year when the bakeries sell hundreds of them to tourists visiting Tulip Time in May.
Here's the recipe I've been making for years, ever since my friend,  Dot, gave me this recipe; she makes her own puff pastry, but I use her filling recipe.  I make my own puff pillows now– except with purchased puff pastry dough!   I bought the topping sugar at the bakery here – but I see that Wilton sells a similar sugar at Walmart and other stores.   
The filling is delicious and not too sweet and keeps its shape and is very easy to make. 
Surprisingly they freeze well, with the filling in them.  They don't need to thaw long before serving, or else keep them cold.
This filling is also good in little cream puffs, between cake layers or even as frosting.
Puff Pillows
½ box puff pastry sheets – thawed (1 sheet)
1 large egg white – beaten until slightly frothy
coarse decorating sugar
Filling
1 cup milk
1/4 cup Flour, All-purpose
1 cup butter, softened
1 cup sugar
1 teaspoon Vanilla Extract
1 teaspoon almond extract

• Thaw pastry sheets 40 minutes.  Preheat oven to 350°.  Open pastry sheets and cut down the folds to make 3 sections. Cut each into 4 pieces. Brush each section with egg white and sprinkle with sugar. Bake at 350° for 18-20 minutes. Be sure they are golden-brown-don't underbake.
• For filling, cook milk and flour until thick, cool. Transfer to a mixing bowl when cool and add the rest of the ingredients. Beat at least 10 minutes with electric mixer, on top speed, scraping occasionally. Use your whisk attachment if you have one.  It should be very stiff.
• When pastry cools, split pastry pillows in half to make a top and bottom. Carefully remove any soggy dough in the middle. Fill with cream filling.
• These freeze very well.  The temperature to bake these is lower than the box states; you don't want to burn the sugar topping.

This makes 12 puffs suitable for a cookie or dessert tray. Our bakery ones are about half again as large.
Cost about 32¢ each or $ 3.78 per recipe if puff pastry is $3.79 per box...they cost $1.31 each at our local Dutch bakery.
Per Serving : 173 Calories; 12g Fat (62.8% calories from fat); 2g Protein; 15g Carbohydrate; trace Dietary Fiber; 31mg Cholesterol; 113mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates.

Orange Custard Cups

We like custard, and we also like orange.  This recipe from Better Homes and Gardens Old Fashioned Home Baking 1990 gives us a delicious way to enjoy both.  It makes a quick, simple dessert that was very creamy and tasty.  We like it best with almost all heavy cream!  Very luxurious.

                          Orange Custard Cups

  4          Large  Eggs

  2          Cups  Half and Half -- or whole milk or heavy cream and milk

     1/2    Cup  Sugar

     1/2    Teaspoon  Orange Extract -- or 2 tbsp. orange liqueur (divided)

     1/8    Teaspoon  Salt

 Topping

    1/2    Cup  Heavy Cream

  2          Teaspoons  Powdered Sugar -- or white sugar

CUSTARD:  

Preheat oven to 325°.  Combine eggs, half and half, sugar, salt and 1/4 TEASPOON of the orange extract (or 1 tbsp. of orange liqueur), just until mixed.

Place 6 ungreased 6 ounce custard cups in a 13 x 9" pan, pour egg mixture evenly into the custard cups.  Pour boiling water into the pan around the cups to a depth of 1".  You can line the pan with a cloth (I used a clean cotton dish cloth) to keep the custards from moving around and to keep them from cooking too quickly on the bottom.

Bake at 325° for 40-45 minutes until done.  Cool on wire rack, cover and chill for at least 1 hour. 

TOPPING:

Beat 1/2 cup whipping cream, 1/4 TEASPOON of the orange extract (or 1 tbsp. orange liqueur) and 2 teaspoons powdered sugar.  Top custards and serve.

Cost:  $1.10 or 19¢ per serving about 2/3 cup each.

Yield:  "3 3/4 Cups"         6 custard cups

Rhubarb Strawberry Crisp

My rhubarb patch is so nice this year, lots of rain and now warm weather and so I am trying out rhubarb recipes. This recipe from the Barefoot Contessa cookbook How Easy is That was a winner at our house. The strawberries and orange juice in the recipe won over my daughter and Sue who do not like rhubarb and the rest just thought it was good. 
Not a lot of prep work and while I had to bake it longer than the recipe called for my oven tends to bake a little slow. If you want something new to do with your rhubarb and you like the combo of rhubarb and strawberries this is worth trying. 
I did make it Gluten Free using King Arthur Measure for Measure GF flour and GF Oatmeal. The fruit has cornstarch in it so check the label if you need GF. 

Without topping added and before baking

Rhubarb Strawberry Crisp

4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)

4 cups fresh strawberries, hulled and halved, if large

1¼ cups granulated sugar, divided

1½ teaspoons grated orange zest

1 tablespoon cornstarch

½ cup freshly squeezed orange juice

1 cup all-purpose flour

½ cup light brown sugar, lightly packed

½ teaspoon kosher salt (use less if using table salt)

1 cup quick-cooking (not instant) oatmeal

12 tablespoons (1½ sticks) cold unsalted butter, diced

Vanilla ice cream, for serving

Preheat the oven to 350 degrees

For the fruit, toss the rhubarb, strawberries, ¾ cup granulated sugar, and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8 × 11-inch baking dish and place it on a sheet pan lined with parchment paper.

For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining ½ cup granulated sugar, the brown sugar, salt, and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.

Pumpkin Custards with Cardamom Topping

 This is a good recipe for pie crust challenged cooks, all kidding aside, it is very good and a different use of pumpkin instead of pie. The spice Cardamom is often used in Indian cooking and in breads and rolls. In Minnesota it is used in sweet rolls and breads by the large Scandinavian population. In the topping for these pumpkin custards it lends a different flavor to the topping. We ate them without whipped cream or ice cream but thought a soft whipped cream would have been good served on the side. Easy to make they do take a little time to bake and cool, but well worth the wait.

Pumpkin Custards with Cardamom Topping

Filling

3 eggs lightly beaten

1 15 oz can of pumpkin (not pie filling)

1 ½ cups heavy cream

½ cup packed brown sugar

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg 

¼ teaspoon ground ginger

⅛ teaspoon ground cloves

⅛ teaspoon table salt

Topping

¼ cup all purpose flour

¼ cup packed brown sugar

¼ teaspoon ground cardamom

2 tablespoons cold butter

¼ cup pecans toasted and chopped

 Preheat oven to 350°F.

Mix sugar and spices, add the pumpkin, heavy cream and lightly beaten eggs. Mix well and divide between 8 six ounce custard cups. Place cups in a roasting or cake pan lined with a light kitchen towel (keeps them from sliding around). Pour hot (not boiling) water around cups to a depth of halfway up cups. Bake in 350°F oven for 25 minutes.

 While they are baking, mix topping ingredients cutting in butter till it resembles small crumbs. Stir in toasted pecans and sprinkle over partly baked custards. Return to oven and bake for 15 to 20 minutes more or until cold table knife inserted off center comes out clean. Remove from pan and cool on wire rack for 1 hour and than cover loosely and cool in refrigerator for at least 2 hours. Maybe stored covered loosely up to 24 hours. Makes 8 custards

Fresh Apple Coffee Cake

 If you have some buttermilk that needs to be used up, here is a good recipe. I had the buttermilk and two large apples so made it this morning. My daughter and grandson were here so everyone got a warm piece of cake. It received good reviews though we thought the topping could have used a pinch of cinnamon added to the sugar. I am not sure how it would be cold as what was left went to the office for Bettie’s boss to eat.

 Rough chop the apples in medium chunks as you don’t want them to become applesauce. They cook for a few minutes before you put the cake together and then more when you bake the cake. 

Fresh Apple Coffee Cake

FILLING

2 cups rough chopped, peeled apples

¼ cup water

¼ cup sugar

2 Tbsp. Cornstarch

CAKE

1 ½ cups all purpose flour

¾ cup sugar

½ tsp. Baking powder

¼ tsp. Baking soda

¼ cup cold butter

1 egg, lightly beaten

½ cup buttermilk

1/2 tsp. Vanilla

⅛ tsp. cinnamon

TOPPING

¼ cup all purpose flour

¼ cup sugar

2 Tbsp. Cold butter

⅛ tsp. Cinnamon optional

For filling, in saucepan combine apples and water. Bring to a slow boil; reduce heat and simmer covered about 5 minutes or until apples are tender. Combine the ¼ cup sugar and the cornstarch; stir into apples. Cook and stir over medium heat until thickened and bubbly. Remove from heat.

 Preheat oven to 350°F. In a medium bowl combine the flour, sugar, baking powder and baking soda. Cut in the ¼ cup butter until mix resembles coarse crumbs. Make a well in center of bowl. In another bowl, combine egg, buttermilk and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened. Batter will be stiff. Spread half of the batter into an greased 8 inch square pan. Gently spread the apple filling over batter.
Drop the remaining batter in small mounds onto filling.

 Ina small bowl, mix the topping ingredients, cutting in the cold butter. Sprinkle over coffee cake. Bake 40 to 45 minutes or until golden brown. Serve Warm.

 Makes 9 servings.

Tapioca Pudding

 For Lyle and Bettie I made Tapioca Pudding today. They both like it and I haven’t made it for several years. One of our local family type restaurants has it on their menu and they will often order it there. I used a quick cooking type, Minute Brand which was not minute in cooking, but there was no overnight soaking as most of the other types I could buy called for.  I followed the recipe on the box which I am going to give you as it worked very well. Most brands will have recipes on their packaging and it is usually a good starting point. Next time I will try adding some well drained canned fruit or citrus juice as part of the liquid, maybe with some zest from the citrus. 

 If you want a simple comfort food dessert this is it, You can eat it warm or cold, we had it both ways. Good for you, easy to digest for small children and a great nostalgic food like Mom and Grandma made.

 Tapioca Pudding

Six ½ cup servings

⅓ cup sugar

3 tablespoons MINUTE Brand tapioca 

2 ¾ cups milk

1 egg, well beaten

1 teaspoon vanilla

MIX sugar, tapioca, milk and egg in medium saucepan; let stand 5 minutes.

COOK on medium heat, stirring constantly, until mixture comes to a FULL boil (a boil that doesn’t stop bubbling when stirred). Remove from heat, stir in vanilla. Pudding will thicken more as it cools. The tapioca will be soft and semi-transparent.

 Serve warm or well chilled. Store leftovers in refrigerator.

 For creamier pudding place plastic wrap directly on the surface of pudding while cooling.

Glorified Rice

 Glorified Rice has always been a favorite of Lyle’s. A friend of his Mom used to make it and share with them. The Meta Givens Encyclopedia of Cooking has the recipe I always use to make it. I have updated the directions a little as these are older books.

 Simple to make I would have to say it is more of a dessert type pudding and that is what we eat it as, or at least with a cold lunch type of meal. We often have it with cold chicken or lunch meat sandwiches as a side to fill out a light lunch. 

 You could use the frozen whipped topping in this recipe but real whipped cream is easy to make and so much better for you, why not give it a try.

Glorified Rice

2 cups cooked rice

¼ pound marshmallows cut in quarters if large

9 ounce can crushed pineapple (1 cup) well drained

½ cup whipping cream

¼ cup sugar

Maraschino cherries if desired for topping

 Turn warm rice into a 3 quart bowl. Stir in marshmallows. Then whip cream until almost stiff, then add sugar in 2 or 3 batches and continue whipping until just stiff. Cut and fold cream into rice, then add the drained pineapple folding in lightly. Cover bowl and chill. Serve cold with mashed fruit or maraschino cherries on top.

Makes 5 to 6 servings

Peach Dessert

This recipe is from All recipes web site. It is not hard to make just takes a little time. We thought it was worth it though.

 The combination of sour cream, peaches and Maple Syrup is very good and I had the syrup, peaches and sour cream that needed to be used on hand. 

 I couldn’t decide if I should serve it on a plate or in a bowl so tried both ways. Pie is always going to be the favorite in our house, but for a change of pace this was excellent.

Peach Dessert

Ingredients:

1 ½ teaspoons butter

4 fresh peaches- peeled, pitted and diced in medium chunks- about 4 to 4 ½ cups sprinkle with lemon juice to keep from browning and add some tartness to the dish.

¼ cup Maple Syrup (not pancake syrup)

¼ teaspoon lemon juice (optional)

2 tablespoons flour

½ teaspoon salt

½ cup butter

2 tablespoons sour cream

3 egg yolks beaten

1 cup white sugar

3 ⅓ tablespoons sour cream

2 tablespoons flour

pinch salt

Directions:

 Melt 1/2 tablespoon butter in a saucepan over medium heat.Stir peaches, maple syrup, ¼ teaspoon lemon juice and a pinch of salt together in the melted butter; cook, stirring occasionally, until the mixture is syrupy, about 10 minutes. Remove from heat and set aside to cool.

 Preheat oven to 425 degrees F (220 degrees C). Grease a 10x6-inch baking dish.

 Mix 1 cup plus 2 tablespoons flour and 1/2 teaspoon salt together in a bowl. Mash unsalted butter into the flour mixture until lumps are the size of small peas. Blend 2 tablespoons sour cream into the mixture; mix until you have a dough-like mixture. Pat the dough into the bottom and up the sides of the prepared baking dish.

 Bake in preheated oven until browned and crust-like, about 10 minutes.

Spread peach mixture over the crust into an even layer.

 Beat egg yolks, sugar, 3 1/3 tablespoons sour cream, and 2 tablespoons flour together in a small bowl; pour evenly over the layer of peaches. Cover the dish with aluminum foil.

 Bake in the preheated oven for about 35 minutes. Remove aluminum foil and continue baking until a toothpick inserted into the center comes out clean, about 10 minutes. Let cool slightly before serving warm.