Deanna, of course it is. There are optional nuts in this recipe, but Grandma never used them. We nearly always had this hot from the oven, with vanilla ice cream. It's one of the few desserts I really liked even though it didn't have any fruit in it. Plus, it gets mixed up right in the pan, so no extra bowl to wash! HOT FUDGE PUDDING CAKE 1 cup flour 3/4 cup sugar 2 tbls cocoa 2 tsp baking powder 1/4 tsp salt 1/2 cup milk 2 tbls vegetable oil 1 tsp vanilla 1 cup packed brown sugar 1 cup nuts (optional) 1/4 cup cocoa 1 3/4 cup hottest tap water Heat oven to 350. Mix flour, sugar, 2 tbls cocoa, baking powder and salt in an ungreased square pan, 9x9x2 inches. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts, if used. Spread in pan, sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water carefully over batter. Bake 40 minutes. While still warm, spoon into dessert dishes and top with ice cream. Spoon sauce from pan onto each serving 9 servings I haven't made this in a long time, I'm going to have to put this on the dessert menu soon. Annie

I send my husband to work every day with a lunch in a small cooler with blue ice packs and he often brings home leftovers, still nicely chilled...and here in the CA central valley, where Summer temps often get into the triple digits his cooler is in his hot car for at least a solid 8 hours. If your ice does melt, don't forget that just about every convenience store, grocery store or liquor store on your route sells bagged ice. I love cold grilled chicken for picnics. I always try to think of things that will suit any special dietary needs when I'm attending a party, and most people can eat grilled chicken whereas many try to avoid fried. (Not that I don't LOVE fried, myself! :D ) Something that is almost always lacking at pot-luck type affairs is vegetables. For a veggie fiend like me, this is a problem. Generally, somebody or other brings a green salad and sometimes someone brings a veggie & dip tray, but often these can be insipid stuff. I love to bring a grilled vegetable medley, which is quite tasty served cold, drizzled with a bit of olive oil & sprinkled with a bit of Parmesan and fresh herbs. Lightly poached (just enough to take the raw off without losing the crunch) broccoli & cauliflower are very nice in a slightly sweet vinaigrette with a few toasted and crushed nuts. Here are a couple of my recipes for salads that go over well at potlucks and are fine either cold or room temp: Asian Noodle Salad Dressing: 1/2 c soy sauce 1/2 c sesame oil (Asian brand, not Indian...it should be dark in color and smell strongly of sesame) 1/4 c balsamic vinegar 1/4 c sugar salt to taste 1 T Asian chili sauce or red pepper oil One bunch green onions-finely sliced...should be 6-8 onions) 4 T cilantro, chopped. One pkg fresh Chinese egg noodles (about 14 oz) You can use a variety of vegetables, meats, or seafood in this salad. I adore it with grilled vegetables like eggplant, asparagus, peppers & yellow squash, but blanched vegetables work very well too, like julienne carrots, bean sprouts, snow peas (slivered), cabbage and broccoli. I like to toss in some raw slices of mushroom, radish & cherry tomatoes. It's a great salad for using up leftover meats, or I like to quickly poach a couple handfuls of shrimp. Really, you can just have fun. Anyway, in the morning, you cook the noodles, toss them in half the dressing and put them in the fridge. Then, just before dinner, you toss in all your vegetables & meats, and then add the rest of the dressing to taste. Generally, I've put so much stuff in the salad that I just use it all. Serve it cold or room temp, and it should serve 4 as a main dish or 6 as a side. Mixed Grain Salad with Roasted Butternut Squash A mixture of grainstry to use at least 3 kinds, of different colors. I use varying combinations of basmati rice, long grain brown rice*, barley, bulgar (tabuleh), quinoa, wild rice, millet, and sometimes, to lighten the texture, I add couscous. Onions, celery, carrots-chopped Green peas (frozen are fineif you have fresh, blanch them first) Roasted butternut squash cubes** Cranberry vinaigrette*** Chopped parsley & green onions Chopped, toasted nuts (I like pecans or hazelnuts) Cook grain selections separately, according to directions, but remember that they will absorb dressing and soften, so a bit al dente is better than over cooked. Saute onions, celery, carrots until tender, but not too soft. Toss with grains, parsley, green onions and vinaigrette. Gently fold butternut squash cubes in. *Short grain rices are too sticky for this dish, in my opinion. **Roasted butternut squash. Peel squash. Cut into ½ inch cubes. toss in olive oil and roast in the oven, checking frequently until just cooked, but not mushy. If it doesnt brown at all, pass under a broiler after cooking just to brown the edges a bit. ***Cranberry vinaigrette. Make a basic vinaigrette with olive oil, red wine or champagne vinegar, garlic & onion powders, salt & pepper. Put the vinaigrette in a blender with about 3/4 Tablespoon dried cranberries per cup vinaigrette, and puree until smooth. Then, add about a quarter cup of dried cranberries for every cup vinaigrette, and pulse blender until cranberries are chopped, but not pureed. Let vinaigrette sit over night. Before tossing the grain salad in the dressing, taste the vinaigrette for sweetness and add a bit of sugar if need be. It shouldnt be too tart or too sweet. Sprinkle the toasted chopped nuts on top and garnish with sprigs of parsley, green onion tassels or carrot curls and a few whole dried cranberries.

More for your consideration: APRICOT BRANDY SOUR CREAM POUND CAKE 1 cup coarsely chopped dried apricots 1/2 cup apricot brandy, Cointreau, Grand Marnier, Triple Sec or Amaretto 3/4 cup apricot nectar or orange juice 1 tsp. finely grated or finely chopped orange zest 2 cups sugar 1/2 lb. (2 sticks) unsalted butter, at room temperature 6 eggs, at room temperature 1 Tblsp. vanilla extract 3 cups all-purpose flour 1 cup sour cream 2 tsp. baking powder 1 tsp. salt 1/2 tsp. baking soda Place the apricots, brandy, and apricot nectar in a small saucepan and bring to a low boil over medium heat. Off heat, cover and set aside for at least 20 minutes. Preheat oven to 325° F. Lightly grease a tube or bundt pan. Place the orange zest and sugar in the bowl of a mixer fitted with a paddle and spin/mix for 5 minutes. Add the butter and beat until light and fluffy. Add the eggs, one at a time, beating well and scraping down the sides of the bowl before each addition. Add the vanilla and mix. Add 1-1/2 cups flour and beat well. Scrape down the sides of the bowl and add 1/2 cup sour cream. Scrape down the sides of the bowl, add the remaining 1-1/2 cups flour, baking powder, salt, and baking soda, and beat well. Scrape down the sides of the bowl and add the remaining 1/2 cup sour cream. Drain the apricots and set aside the extra liquid. Fold the apricots into the batter, scrape down the sides of the bowl, and gently spoon the batter into the prepared pan. Transfer to oven and bake until a tester comes out clean, about 1 hour. Cool for 5 minutes and prick the surface of the cake with a toothpick. Brush on the reserved liquid and cool to room temperature. From The Bake Sale Cookbook by Sally Sampson. ISBN 0-684-86229-8. DRUNKEN CHOCOLATE PECAN CAKE INGREDIENTS FOR CHOCOLATE PECAN CAKE: 12 oz. semisweet chocolate 1 cup unsalted butter 8 egg yolks 1/2 cup bourbon 1-1/2 cups sugar 8 egg whites 1-1/2 cups whole shelled pecans, ground INGREDIENTS FOR CHOCOLATE FROSTING: 1 lb. semisweet chocolate 3/4 cup butter 1/2 cup shelled pecan halves Whipped cream TO PREPARE THE CAKE: Preheat oven to 300° F. Melt the chocolate and butter in a saucepan, stirring to blend. Combine the egg yolks, bourbon and 3/4 cup of the sugar in the top of a double boiler. Cook over simmering water until creamy and light yellow, beating constantly with a wooden spoon. Beat the egg whites and the remaining 3/4 cup sugar in a large bowl until stiff peaks form. Fold in the egg yolk mixture. Fold in the melted chocolate and the pecans. Spoon into a 10-inch springform pan. Bake for 1-3/4 hours. Let cool in the pan. Remove the pan side. TO PREPARE THE FROSTING: Melt the chocolate and butter in the top of a double boiler over simmering water, stirring constantly until smooth. Let stand until thick enough to spread, stirring frequently. Level the cake top, using a serrated knife. Frost the cooled cake. Decorate with pecan halves. Serve topped with whipped cream. Yield: 10 to 12 servings. From Dining by Design Stylish Recipes * Savory Settings. Copyright 1999. By The Junior League of Pasadena, Inc. FRANGELICO CHOCOLATE CAKE SUPREME 3 eggs, separated 3/4 cup granulated sugar 1/2 cup butter 1 cup light brown sugar 2-1/4 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1-1/2 Tblsp. baking soda 3/4 cup strong cold coffee 3/4 cup Frangelico liqueur Grease and flour two 9" cake pans. Preheat oven at 350° F. Beat egg whites until frothy then beat in sugar until stiff peaks form. Set aside. Cream butter and brown sugar until fluffy. Beat in egg yolks one at a time. Sift flour, cocoa, baking soda together. Add to creamed mixture alternately with coffee and Frangelico. Blend well. Fold egg whites into batter. Pour into prepared pans. Bake 30 to 35 minutes or until done. Cool 10 minutes, invert on wire rack, and remove pans. Cool before frosting. Frangelico Frosting: 6 Tblsp. Butter 1 lb. sifted powdered sugar 3 Tblsp. Frangelico liqueur 2-3 Tblsp. hot coffee In large bowl, cream butter and powdered sugar. Add Frangelico and hot coffee, beat until smooth. Source: Frangelico Liqueur Recipe Booklet. BAILEY'S CHOCOLATE MOUSSE PIE 1 ready-made piecrust (graham or chocolate) 1 envelope unflavored gelatin 1 tsp. vanilla extract 3/4 cup milk 3/4 cup Bailey's Irish Cream liqueur 6 oz. semisweet chocolate chips 2 cups frozen whipped topping Chocolate-dipped strawberries, if desired In saucepan, sprinkle unflavored gelatin over milk; let stand about 1 minute. Stir over low heat until gelatin is dissolved, about 5 minutes. Add chocolate and continue cooking, stirring constantly until chocolate is melted; stir in vanilla. Remove from heat and stir occasionally, adding Bailey's about five minutes after removal from heat. When mixture forms mounds when dropped from spoon, fold in whipped topping. Turn into crust. Garnish with more whipped topping and strawberries, if desired. Chill at least 4 hours before serving. DRUNKEN CHOCOLATE TART Crust: 2 cups flour 2 Tblsp. sugar Pinch of salt 1-1/2 cups cold, unsalted butter 3 Tblsp. shortening 3 - 4 Tblsp. ice water Place flour, sugar, and salt in bowl of food processor and blend. Add butter and shortening, blending until crumbly (like cornmeal). Add 2 to 3 Tblsp. of ice water; blend and add more water, if needed. Process until dough forms a ball. Remove dough, wrap in plastic, and chill for at least one hour. Press dough evenly into sides and bottom of an 8- to 10-inch tart pan, with a removable bottom. Prick the bottom with a fork and chill until ready to fill. Filling: 1 cup dark brown sugar 3/4 cup light corn syrup 1/4 cup melted butter 3 large eggs 6 Tblsp. bourbon 1/2 tsp. vanilla 1 cup walnuts 3/4 cup semisweet chocolate chips Mix brown sugar, corn syrup, butter, eggs, whiskey, and vanilla. Sprinkle walnuts and chocolate chips over bottom of chilled tart crust. Pour filling mix over nuts and chocolate. Bake approximately 35 to 45 minutes at 350° F. until the center is softly set. Let cool before serving. Serves 8-12. MARGARITA FROZEN PARTY PIE 1-1/2 cups crushed pretzels 1/4 cup granulated sugar 2/3 cup butter or margarine, melted 1 can (14 ounces) sweetened condensed milk 1/4 cup fresh lime juice 1/4 cup Tequila 4 Tblsp. Triple Sec liqueur 1 cup fresh or frozen strawberries, chopped 2 cups whipped cream food coloring Mix crushed pretzels, margarine, and sugar. Press into the bottom and up the sides of a 9-inch pie pan. In a bowl mix Tequila, Triple Sec, condensed milk, and lime. Pour half of the mixture in another bowl. Add strawberries and a few drops of red food coloring to one half. Fold in 1 cup whipped cream. To other half, add only a drop or two of yellow food coloring and 1 cup whipped cream. Spoon into crust, alternating colors. Freeze for 4 hours or overnight. Makes 1 (9-inch) pie. PAPPADEAUX'S SWEET POTATO PECAN PIE WITH BOURBON SAUCE 1-1/4 cups cooked mashed sweet potatoes (2 medium potatoes) 1/4 cup brown sugar 1/4 cup granulated sugar 1 Egg -- lightly beaten 1/4 cup heavy whipping cream 1/4 tsp. vanilla extract Pinch of salt 3/4 tsp. ground cinnamon 3/4 tsp. allspice 3/4 tsp. nutmeg 3 Tblsp. softened butter 1 unbaked pastry for a single -- crust 9"-10" pie shell Pecan filling and Bourbon sauce PECAN PIE FILLING: 1-1/4 cups sugar 1-1/4 cups dark corn syrup 3 eggs -- lightly beaten 3 Tblsp. unsalted butter -- softened 1/4 tsp. vanilla extract Pinch of salt 3/4 tsp. ground cinnamon 1-1/4 cups chopped pecans BOURBON SAUCE: 1-1/2 cups heavy (whipping) cream 1 cup milk 1 pkg. instant vanilla pudding mix (4-serving size) 3 Tblsp. bourbon, brandy or rum 1 tsp. vanilla extract Preheat oven to 325° F. Combine mashed sweet potatoes, sugars, egg, cream, vanilla, salt, cinnamon, allspice, nutmeg and butter in an electric mixing bowl and beat at medium-low speed until smooth, do not overmix. To assemble pie, spoon sweet potato filling into the pastry-lined pie pan. Fill shell evenly to the top with pecan filling. Bake 1-1/2 hours or until a knife inserted into the center of the pie comes out clean. Store pie at room temperature for 24 hours. Serve pie slices with Bourbon Sauce on top or to the side. Prepare Pecan Pie Filling: Combine sugar, syrup, eggs, butter, vanilla, salt and cinnamon in an electric mixing bowl and beat on low speed until syrup is opaque, about 4-5 minutes. Stir in pecans, mix well. Prepare Bourbon Sauce: Combine cream and milk in a large mixing bowl. Slowly whip in pudding mix. Add bourbon and continue whipping. Add vanilla and whip until mixture is well blended to sauce consistency (should not be as firm as pudding, but should not be runny). Sauce should be made about one hour before use; it will thicken as it sits.

This is the dough that I use for making German Pflaumekuchen (also called Zwetschekuchen). When I visited relatives in Germany, the Plum Coffee Cake seemed to be a "national dish" when the plum season arrived in the Fall. Wherever I visited there was always coffee and Pflaumen (plum)Cake. The base dough was always a yeast dough. There wasn't a holiday, here at home, that my Mom didn't make this cake. We had it for a dessert and for breakfast! Yeast Dough for German Plum Cake Adapted from Meta Given's Modern Encyclopedia of Cooking, Vol I, P. 279 4-1/4 to 4-1/2 cups all-purpose flour 2 reg. cakes compressed or 2 pkgs. dry granulated east ¼ cup lukewarm water ½ cup sugar 2/3 cup milk, scalded 1 teaspoon salt 2 eggs 1 teaspoon grated lemon rind, packed ½ cup butter or margarine, melted ½ teaspoon mace or ground cardamon, optional Crumble compressed or turn granulated yeast into lukewarm water, stir in 1 teaspoon of the sugar and let soften 10 minutes. Put milk with rest of sugar and salt in top of double boiler and place over hot water to scald. Cool to lukewarm in a 4 quart mixing bowl, then stir in yeast mixture and beaten eggs. Add half the flour and beat hard with rotary beater or electric mixer, then beat in cooled shortening, rind and spices, if used. Now gradually stir in all but ¼ of remaining flour until well mixed in. Cover, let stand 10 minutes to stiffen. Then turn out onto board or pastry cloth sprinkled with remaining ¼ cup flour. Knead thoroughly, at lest 5 minutes. The dough is soft but its richness prevents its adhearing to board if kneading is done fast. The dough should be soft. Adding more flour makes a more bready product. (Preferred by some German bakers.) Place dough in a lightly greased bowl, turn once to bring greased side up. Cover with a damp cloth and let rise in a warm place, or proofing oven, until doubled, 1½ to 2 hours. Punch down, turn over, cover again; let rise until double, about 30 minutes. (One rising produces a very satisfactory product, but second rising a superior one.) Now punch down and turn onto a lightly floured board or pastry cloth; cover with bowl, let rest 10 minutes. Spread dough on greased jelly roll tins. Personal Note: I find that one half of this recipe goes onto a 12"x18"x1" jelly roll pan. I always paint the top of the dough (before adding fruit) with a slightly beaten egg white to prevent soggy bottom. As when making pies; a sprinkling of fine bread or cookie crumbs can also be used. Shingle with thickly sliced Italian plums. Can also use apples or peaches. For variety layer half of the pan with one fruit and the other half with another. Sprinkle fruit with a mixture of connamon and sugar.....dot with small bits of butter.