My husband’s response after tasting the prize-winning Luscious Lemon dessert by Grandma Glo pretty much sums up the hyped Recipe to Riches/President’s Choice infomercial show.
Don’t get me wrong. I’m not a hater. Like everyone else, I’m a fan of G-Lo and her homey recipe for Luscious Lemon Pudding Cake is better than many desserts, albeit loaded with non-nutritive sugar. In fact, in general, I am a fan of the show because it promotes home-cooking. But alas, it all got lost in production.
One look at the ingredient list and you’ll quickly realize, this is not Grandma Glo’s 5-ingredient dessert. And her version isn’t warmed in the microwave and presented on a piece of plastic. Production has sullied another classic dish. And, unless the actually recipe is distributed with the industrial imitation the name of the show is not accurate.
Is industrialized food production the root of all food and health evils? Yes and no. Compelling arguments can be made for both sides. However, that’s not the point of this post.
The quest for health and vitality well into our “silver years” (which G-Lo has achieved, no doubt, thanks in part to being a home cook) is often only in the periphery until we wake up and find that it hurts to touch our toes, or our vision is “suddenly” blurry. Some of my clients have made at least a loose connection between their waist size and these signs of aging. As I strive to connect the dots further for them, I always encourage them to cook for themselves. My database of recipes are so practical and palpable that some people even request them as they see the role of recipes and home cooking in their success.
It’s not impossible to be healthy and never cook a meal, nor those eating a packaged dessert condemn you to the life of a diabetic, obese person. Cooking just makes you directly responsible for what goes into your body and that power and control is what my clients seem to enjoy.
So go ahead and try G-Lo’s PC version of lemon pudding cake. Then go make the real thing using the following recipe from the Food Network and tell me which you enjoyed better.
1 cup granulated sugar (I wager you can use 2/3 cup and still have a tasty treat.)
3 tablespoons all-purpose flour
3 unit eggs, separated
1/4 cup unsalted butter, melted
1 tablespoon finely grated lemon rind
1/2 cup fresh lemon juice
1 1/2 cups 2% milk
- Preheat oven to 350F (180C). Butter 8-inch (2 L) square glass baking dish. In bowl, sift together sugar and flour; set aside.
- Place egg whites in bowl of stand mixer fitted with whisk attachment. Beat on high speed for 4 to 5 minutes or until stiff peaks form. Transfer whites to another bowl.
- Add egg yolks to same bowl and return to stand mixer. Using whisk attachment beat on medium-high speed until yolks are thick and lightened in colour. Reduce speed to medium and add butter, lemon rind and juice; beat for 1 more minute. With machine running on medium speed, alternately beat in flour mixture and milk, making 5 additions of flour and 4 of milk.
- Remove bowl from mixer. Fold in egg whites. Transfer to prepared baking dish. Place dish in large shallow roasting pan. Add hot water to half way up side of baking dish.
- Bake in centre of oven for 50 to 55 minutes. Cool for 5 minutes. Top two-thirds will be cake consistency and bottom third will be pudding consistency.