Aunt Julie's *Recipe Week*, Day #7: Saturday Sweets and a Giveaway!

OK, you fans with a Super Sweet Tooth...Aunt Julie has really outdone herself today! Aunt Julie's *Recipe Week* is coming to a close, so thought we'd lay a Sweet Suprise on ya. But first, some light housekeeping to take care of.

I promised you, when this all started, that you'd get a chance to share this week. Well, Here. It. Is! We plan to start Another Great New Popr's Giveaway today, and thought we'd do things a tad differently this time.

Here's what ya gotta do. Starting today, please E-mail Veggie Mom your favorite recipes. They don't have to be Holiday Treats, but the More the Merrier! The Great New Pop'rs Thanksgiving Extravagana Giveaway Starts Today, and as part of that, we would like to run as many Readers' Recipes between Sunday, November 16 and Thanksgiving Eve, Wednesday, November 26, as we can. Here's how the Giveaway will work:

• For every one of your recipes that I publish here at Eat Your Veggies! (and I promise to run 'em all!), I'll give you 2 entries in the Great New Pop'rs Thanksgiving Extravaganza.
• Then, starting tomorrow, for every comment you leave right here on Eat Your Veggies!, you'll get one additional entry!
• The Great New Pop'rs Thanksgiving Extravaganza closes at 11:59 p.m., Wednesday, November 26. That's Thanksgiving Eve.
• What do you win? Uncle Lynn will pick 5 Grand Prize Winners! That means 5 Lucky Readers will win a complete box of Pop'rs each. That's All 8 Flavors! Remember, Pop'rs are that Oh, so Good for You seasoning that ecourages folks both Near and Dear to Eat Their Veggies! Isn't Life just Grand?
• Uncle Lynn, my fanTAbulous BIL also known as Mr. Pops, will announce our Giveaway Grand Prize Winners Thanksgiving morning. So, you'll get to have your Pop'rs and eat your Turkey, too! Or something like that, anyway!

OK, I also promised you a Sweet Surprise from Aunt Julie, the Best SIL a gal ever had! So here it is...and I hope to hear from Oodles and Oodles of you, starting today! And keep your eyes peeled, starting tomorrow, for some Really Delish Readers' Recipes!

Aunt Julie's Triple-Layer Brownies

Layer #1

1 square unsweetened chocolate

1/4 cup butter

1 egg

1/2 cup sugar

1/2 tsp. vanilla

1/4 cup flour

3/4 cup nuts

Melt chocolate with and butter in small saucepan over low heat. Cool. Beat egg, sugar & vanilla at high speed 'til light. Stir in chocolate, flour & nuts.
Pour into 9X9 pan. Bake 350* 15 min. Cool.

Layer #2

1/4 cup soft butter

2 cups powdered sugar

1/2 tsp. vanilla

6 tbsp. whipping cream

Combine the ingredients for Layer #2. Mix well. Pour over Layer #1.

Layer #3

Melt 1 square unsweetened chocolate with 3 tbsp. butter over low heat. Pour over Layer #2. Let set at room temperature, 5 minutes before cutting. Enjoy, you Chocoholics, you!

Aunt Julie's *Recipe Week*, Day #6: A Bipartisan Party, FX4 Style!

Obama and McCain took a few minutes off the Campaign Trail last week to contribute to Aunt Julie's *Recipe Week." OK, no, they really didn't, but we like to see our candidates smiling, and we do have a couple of politician-inspired recipes today for ya!

No, we didn't get these from the Elephant's and/or Donkey's mouth. We got them from ABC. Good Morning America, specifically. These Dishes sound Delish; plus, we'd like something Different for Candid Carrie's Friday Foto Finish Fiesta!

Here you have it, folks. President-Elect Obama apparently is famous for his chili, among other things. Senator John McCain is not only a Maverick, but a Rip-Roarin' Ribs-Roaster!

According to ABC, Obama has been using this chili recipe since college and says he would bring it to any potluck party. He says he "can't reveal all the secrets, but if you make it right, it's just got the right amount of bite, the right amount of oomph in it, and it will clear your sinuses."

McCain, meanwhile, says barbecuing for guests is one of the few ways he relaxes, especially during the grueling campaign. He carefully honed his recipe on the gas grill: baby back ribs, using a dry rub that's a third garlic powder, a third salt and a third pepper. The trick to not letting the ribs dry out? Keep putting lemon juice on them.

Obama Family Chili Recipe
1 large onion, chopped
1 green pepper, chopped
Several cloves of garlic, chopped
1 tablespoon olive oil
1 pound ground turkey or beef
¼ teaspoon ground cumin
¼ teaspoon ground oregano
¼ teaspoon ground turmeric
¼ teaspoon ground basil1 tablespoon chili powder
3 tablespoons red wine vinegar
Several tomatoes, depending on size, chopped
1 can red kidney beans

Saute onions, green pepper and garlic in olive oil until soft. Add ground meat and brown.
Combine spices together into a mixture, then add to ground meat. Add red wine vinegar. Add tomatoes and let simmer, until tomatoes cook down. Add kidney beans and cook for a few more minutes. Serve over white or brown rice. Garnish with grated cheddar cheese, onions and sour cream.

McCain's Ribs
Dry Rub:1/3 part Garlic Powder
1/3 part Salt
1/3 part Pepper
3 lemons

Turn the grill down to low temperature. Mix together garlic powder, salt and pepper. Then cover both sides of the ribs with that. Grill ribs, bone side down, for 90 percent of the time. It will take about an hour to an hour and a half. Squeeze the lemon on it frequently, because that makes it taste a lot better. Serve with your favorite BBQ sauce.

These Politicos obviously don't compromise on Good Taste. Wonder what the President-Elect will serve at his first State Dinner?

Aunt Julie's *Recipe Week*: Day #4: Something Wild is Going On!

OK, I definitely think I saw a snowflake or two today! Is it time to break out the soup pot yet? Veggie Mom's just gonna make an Executive Decision here. With nighttime temps in the 20s, we say it's Soup Weather, whether the calendar says so or not!

Aunt Julie tells me not to let you in on the Big Secret of this Little Recipe...that it's sooooooooo easy! But you'll figure that out when you make it yourself. So, for Day #4 of Aunt Julie's *Recipe Week*, we present:

Aunt Julie's Wild Rice Soup
½ cup wild rice. Rinse, and cook 35 minutes in 2 cups of water. Drain.
1 can cream of chicken soup
1 can cream of potato soup
2 cans of milk
1 cup grated cheddar cheese

Warm everything together. Top with fresh bacon bits. This Superb Soup will keep warm very nicely in a crockpot. Serve your soup with some nice Fresh Sheboygan Hard Rolls. Can't get to Northeastern Wisconsin? They deliver!

~Tomorrow (as long as we're in "Soup Mode"): Aunt Julie's Broccoli Soup!~

Aunt Julie's *Recipe Week*, Day #2: Keeping Warm on Winter Nights

Things are starting to get a tad bit chilly out in Northeastern Wisconsin. Reports of snow, unfortunately, are not exaggerated! Although we haven't yet hunkered down for the three or four feet they suffered recently in the Dakotas, we know we'll be in for a long, long winter!

As Moker is fond of saying, Wisconsin features "Nine months of winter and three months of tough sledding!"

To help The Pop'rs Family make it through to spring, Aunt Julie likes to make a pot of Stroganoff. This recipe, in fact, is College Boy's Favorite!

Aunt Julie's Beef Stroganoff
1.5 lbs. sirloin, cut into thin strips
Roll in flour, with salt & pepper added. Brown in oil in large skillet.
Add:
1 can beef broth
3 Tbsp ketchup
1 Tbsp yellow mustard
1 Tbsp Worcestershire
Heat to bubbling, stirring. Reduce heat, and simmer 20-30 min.

Stir in 1 cup sour cream, and warm through. Don’t boil again.
Serve over wide noodles. Can also add a small can of mushrooms.
We always double this, it is so good!

~Tomorrow: We celebrate Veterans Day with a recipe from Grandma Vera!~

Welcome, SITStas! Don't Let This Photo Get Your Goat!

Don't have to tell ya, Bloggy Friends, that I almost fell outta my chair when Heather asked if little ol' Veggie Mom would like to be the Featured Blogger today. Would I? As we say in the Upper Midwest, You Betcha!

Aunt Julie, natch, snapped this photo of Uncle Lynn and the boys, marveling at the goats on the roof at Al Johnson's Swedish Restaurant & Butik in Sister Bay. This is a classic Door County, Wisconsin shot. BTW, a "butik" is pronounced sorta like "boutique," and, I'm told, means "gift shop" in Swedish. Stop by sometime for Swedish Meatballs or Swedish Pancakes--both delish!

For now, come on in, and make yourself comfy; we've cooked up some of our best dishes from Aunt Julie's Recipe Week, just for you! We were a tad sad, ya know, 'cause our Beloved Green Bay Packers got nipped by those nasty Atlanta Falcons on Sunday, but you SITStas have cheered us right up. Brett the Jet was idle yesterday; we'll have to catch up with him next weekend.

So, settle in and have a look around; and please do let us know what ya think! We're So Glad You're Here. And, don't forget to Eat Your Veggies!

*Recipe Week*, Day #7: Pepperoni Bread and a Packer Party!

We want to end *Recipe Week* today with a great send-off for our cherished Green Bay Packers. They're playing the Cowboys tonite--*Boo! Hiss!!*--and Aunt Julie has a Packer Party planned!

BTW, that's Aunt Julie, Patty, and Joe pictured above at a Green Bay home game at storied Lambeau Field. Do ya think they're having fun? The game must've been a nail-biter--look at the guy over Julie Eliz's left shoulder!

Before we leave you with our Final Recipe of the Week, we'd like to clue you in to Big Doings 'round Eat Your Veggies! this week. Seems that Your Very Own Veggie Mom is about to celebrate her 100th post, come next Saturday! In honor of This Auspicious Occasion, Uncle Lynn has authorized me to host Another Great New Pop'rs Giveaway, starting Monday! We'll have more details tomorrow, so please stop by to chat!!

So, on to the Grande Finale of *Recipe Week*! We've told you how much we love The Green Bay Packers. We've told you how much we love QB Brett Favre, although He's a Jet now. *Sigh!* We've told you how We Love Those Packers soooooooooooo much that The Wild One has immortalized the Green & Gold in ceramic. Martha Stewart Would. Be. Proud! And, we've told you about Joe and Patty and Aunt Julie's Weekly Packer Parties.

Well, the Packers are 2 and 0, as of right this very second. We need to get Geared Up to Beat Those 'Boys, and give Our Team some Good Karma, right? So, what better way to round out *Recipe Week* and give The Pack some luck than with Aunt Julie's Pepperoni Bread? Here, then, is a Packer Party Favorite!

Aunt Julie's Packer Party Pepperoni Bread

Soften 1 loaf of frozen bread dough according to package directions.
Roll out to a rectangle. Brush with beaten egg and 1 Tbsp water. Sprinkle with garlic salt, parsley flakes, crushed red pepper, oregano, and basil in any combination you like. Layer with sandwich pepperoni slices and shredded mozzarella cheese.
Roll up from long end. Coil into glass pie plate. Brush again with egg and water. Sprinkle with red pepper flakes and parsley or basil.
Bake 35-40 min. at 375 degrees. Serve with pizza sauce.

Veggie Mom, signing off. Hope you enjoyed *Recipe Week*!

*Recipe Week*, Day #6: Moker's Poker Jambalaya

Here we are at Day #6 of *Recipe Week*, and we haven't asked you that All-Important Question: Are you having fun yet? We sure are!

Today we visit the Gulf Coast--specifically Dawn's Neck o' The Woods--and sample the culinary delights of the Great State of Louisiana! We came upon this recipe, though, in the oddest of ways.

You've met Moker, correct? He's my Hubz, Aunt Julie's Big Bro, and the one who introduced us to Texas's Banana Split Cake. Now that we've got that settled, let me explain about Moker's Poker Jambalaya.

We used to live in DC. As in Washington. Our Nation's Capital. Named for Our First President of the Good Ol' U.S. of A. While residing in The Capital City, we saw the sites, inhaled the ambience, and found lots o' fun things to do on the weekends!

One of those things, for Moker, at least, was playing poker. A friend of his introduced him to a game run out of a carpentry shop in suburban Maryland. And these craftsmen could cook! Moker never brought home much in the way of winnings, but he did bring home a few winning recipes! And over the years, we've taken those recipes, and tinkered with 'em a bit, and made 'em our own!

So, there you have it. Louisiana Jambalaya, by way of a suburban Maryland poker game, while we were living in DC. Got it? Well, get this!

Moker's Poker Jambalaya

Ingredients:

1/4 cup cooking oil

1/2 lb. smoked sausage, sliced (we like andouille)

1/2 lb. ham, cubed

1 large onion, chopped

1 large green bell pepper, chopped

5 stalks of celery, chopped

1 bunch of scallions, chopped

4 cloves garlic, minced

1 16-oz. can tomatoes; do not drain!

1.5 cups of water

1 Tsp. thyme

1/2 Tsp. cayenne pepper

1/4 Tsp. black pepper

1 Tsp. salt

1.5 cups rice

1.5 Tbs. Worcestershire Sauce

2 lbs. peeled shrimp

Directions:

Sauté sausage and ham until lightly browned.

Add onions, pepper, celery, green onions and garlic. Sauté until tender.

Add tomatoes, with juice, thyme, papper and salt; cook 5 minutes.

Stir in rice.

Add water and Worcestershire Sauce.

Bring to a boil, reduce to simmer, add shrip, and cook uncovered for about 30 minutes, until rice and shrimp are done.

Tomorrow, we've got a Packer Party Treat for ya, so stay tuned!

*Recipe Week*, Day #5: Grandma Vera's Cutout Sugar Cookies

Playing along with Candid Carrie today, and her Friday Foto Fiesta Finish!

Aunt Julie's *Recipe Week* is almost over, and what have we learned? A little of this, a smidge of that, and a whole lotta Kitchen-Friendly Concoctions! Two more days to go, but we're getting ahead of ourselves. Let's see what's cookin' today!

We've told you before that we're quite a tight-knit family. The Holidays, especially, bring out the best in all of us, but we're open to a celebration any old time! Treats that both Aunt Julie and I cherish, and bake year-round, are Grandma Vera's Sugar Cookies.

It's simple, really. The entire Pop'rs Clan enjoys life! And what symbolizes more of a sweet occasion than the All-American Sugar Cookie?

Julie, of course, has baked these yummy cookies--with or without frosting, depending on one's mood--all her life, because this recipe was handed down to her by her Mom, my MIL, Grandma Vera. Vera is Grandmother to all The Pop'rs Cousins. And in her hey day, she was known to turn out literally hundreds of Sugar Cookies at a time for all The Gang to enjoy!

We bake these Sweet Treats, of course, at Christmas. We also bake them for birthdays, anniversaries and just to celebrate the advent of summer vacation. Sugar cookies are an all-purpose dessert, and, in our family, can also substitute for breakfast, lunch and dinner! They're easy to make, and this recipe feeds everyone infected with a Sweet Tooth. So, let's get to it!

Grandma Vera's Cutout Sugar Cookies

For the cookies
Cream together:
1.5 cups of sugar
1 cup butter
3 eggs
1 Tsp. vanilla
1/2 cup whipping cream
Sift together, then add gradually:
4 cups flour
1 Tsp. baking soda
1 Tsp. baking powder
1/2 Tsp. salt
1/2 Tsp. nutmeg
Roll the dough out and cut the cookies in fun shapes, according to the occasion. Bake each batch at 350 degrees for about 10 minutes, or until golden brown. Cool before you frost them!

For the frosting
3 cups powdered sugar
1/2 stick butter
whipping cream-you have to add gradually as you beat the other ingredients, until you get the consistency of frosting.
vanilla, to taste
food coloring-optional
Frost the cookies, and enjoy!

PS: Moker, who also grew up eating these treats, likes to lick the spoon after I finish making the frosting!

*Recipe Week*, Day #4: Oven Stew

Are ya tired of us yet? We've got another cute story and another yummy, Fall-ish recipe for you to try! How many of you think Aunt Julie should start a Recipe Blog? Let's see a show of hands. I thought as much! If we get this thing launched, we'll call it Aunt Julie's Apron Strings. As they say in the Political Arena, the "ayes" have it!

This recipe, for Aunt Julie's Oven Stew, goes way, way back, to when Big Bear was about 8 or 9, and Soccer Boy had not yet entered the picture. Aunt Julie, Uncle Lynn and The Pop'rs Cousins came out our way for a Christmas visit. The Wild One was a Wee One, and College Girl about 4.

We were enjoying unseasonable weather for December, with temps in the high-70s. I know, quite a respite from the chilly winters of Northeastern Wisconsin that Julie and Lynn are used to! We even took the kids to the zoo a couple of days before Christmas. But, as all things will, this good thing came quickly to an end, as the thermometer plunged about 60 degrees overnight!

What to do, with five little kiddos (remember, Soccer Boy was not yet around to put Pop'rs in his milk!) underfoot, and the wind howling through a badly insulated old house? We did the only thing we knew to do: started cooking! We whipped up a wonderful Beef Stew, which was so warm, hearty and delicious that the kids asked us to make it again the day after Christmas. With all those yummy holiday leftovers lying around, too!

Without further ado, I bring you,

Aunt Julie's Oven Stew

1 15-oz. can tomatoes, undrained

3 Tbs. quick-cooking Tapioca, uncooked

2 Tbs. dried basil

1 Tbs. granulated sugar

1 Tbs. salt, or to taste

Ground black pepper, to taste

1.5 lbs. lean stew beef, cut into cubes

1 medium onion, peeled and chopped

2 to 3 carrots, peeled and cut into 1-inch lengths

1-3 Idaho potatoes, peeled and cut into 1-inch cubes

1 to 2 ribs of celery, cut into 1-inch lengths

In a large Dutch Oven, combine tomatoes with their liquid, tapioca, basil, sugar, salt and pepper. Add cubed beef, onion, carrots, potatoes and celery. Mix well. Cover and bake in a 350-degree oven for 2 to 2.5 hours, or until veggies are tender and meat is well-done. Stir occasionally.

Aunt Julie guarantees that if this doesn't satisfy your Hungry Crowd, nothing will!

*Recipe Week*, Day #3: Banana Split Cake from Texas

Working on Day #3 of Aunt Julie's *Recipe Week*. How do ya think it's going, so far? Please make sure to Keep Sharing the Comment Love! And if you try one of these gems, please let Aunt Julie and moi know what you think!

Moker worked in Fort Worth, Texas, for five years. The gal who ran the office, answered the phones, listened to the *sob* stories of the younger employees, negotiated blind dates, and knew Everyone who was Anyone, was named, coincidentally, "Texas." And boy, Texas was Cookin' With Gas!

Texas's specialty, which she whipped up and brought in for her officemates to share every once in awhile, was a luscious, larripin creation called Banana Split Cake. It's funny that she called it a cake, 'cause it has no flour in it whatsoever, and you don't bake it. But is sure is sweet. Nothing was too sweet for Texas. And Texas was a sweetie, sure 'nuff!

We dedicate this recipe today to all those in the Lone Star State who have suffered in the wake of Hurricane Ike. Try this incredible concoction on for size, and let us know how it fits!

Texas's Banana Split Cake

Crust:

1.5 sticks melted butter

3 cups graham cracker crumbs

Combine crumbs and butter. Press into the bottom and sides of a 9x13 pan.

Filling:

2 sticks margarine

2 cups confectioner's sugar

2 eggs

1 Tsp. vanilla

6 or 7 bananas

1 can crushed pineapple, drained

1 container Cool Whip

lemon juice

chopped nuts

Maraschino cherries

Place margarine, sugar, eggs and vanilla in a bowl. Beat two minutes, and spread this mixture on the crust. Slice bananas lengthwise, dip in lemon juice and arrange on top of filling. Spread pineapple on top and spread with container of Cool Whip. Sprinkle with nuts and cherries. Chill overnight.

*Recipe Week*, Day #2: May Williams Meatballs

Welcome to Day #2 of *Recipe Week*, perhaps a prelude to a New Recipe Blog called Aunt Julie's Apron Strings! Today's recipe is just right for the changing of the seasons, especially in the Upper Midwest, where nighttime temps are already in the 40s. We're gonna have a little story with this recipe, which comes from Your Very Own Veggie Mom.

When I was in kindergarten, we lived in an apartment house in suburban New York. Our next-door neighbors were an older couple named May and Ace Williams. My Dad was friends with Ace, and always talked about the beautiful photographs hanging in Mr. Williams' living room. I loved his wife, May, for another reason.

You see, both were very talented folks. Ace was a long-time photographer for National Geographic. He specialized in outdoor shots, especially in Alaska. He let me, a curious 5-year-old, look through the gigendous lenses attached to his cameras. He never seemed nervous that he was letting a kindergartener and her 2-year-old sister play with the beyond-expensive equipment.

May was a Talent in the Kitchen. She baked--oh, how she baked!--but her specialty was an interpretation of Swedish Meatballs, served over big, fat noodles. My Mom copied down the recipe, and forever after, this delish dish has been known in my family as May Williams Meatballs.

We moved away right before I started first grade. Mom and Dad kept in touch with the Williamses, until Geographic sent him overseas on another exotic assignment. It's been decades since last I played with Ace's cameras or scrounged a sweet sugar cookie or two from the ornately decorated plate on May's kitchen countertop. But I will, most of all, always remember her meatballs!

May Williams Meatballs

2 lbs. ground chuck

1/2 lb. lean ground pork

1 large onion, chopped fine, and sautéed in butter

2 beaten eggs

salt, pepper to taste

2 Tbs. parsley

1.5 cups Pepperidge Farm Bread Crumbs

1/4 cup vegetable oil

1 can Cream of Mushroom Soup

1 can Beef Broth

1 package Wide Egg Noodles

Mix together chuck, pork, onion, eggs, salt and pepper, parsley and bread crumbs 'til fully blended. Keep your hands wet while shaping small meatballs. Place the meatballs in a covered glass bowl overnight.

The next day, sauté the meatballs in hot oil; they should cook very fast, until they are light brown. Drain the meatballs. Place them in a greased casserole dish. Pour out the grease from the pan you used to sauté the meatballs. Return the pan to the stove, and turn the heat to medium. Mix together both cans of soup, undilluted, making sure to pick up the residue from the sautéd meatballs as you stir. When these ingredients are well-blended, pour over the meatballs.

Bake the meatballs, with the lid on the casserole, for one hour at 350 degrees. Serve over Wide Egg Noodles. Enjoy!

Aunt Julie Hosts *Recipe Week*!

OK, September features Fashion Week in New York City. October features National Squirrel Awareness Week, not to be confused with Squirrel Appreciation Day, which falls on January 21.

Why not Aunt Julie's *Recipe Week*?

In honor of Aunt Julie, she of so many Delish Concoctions, we decided to dedicate an entire week--September 15th through 21st--to recipes from My Honorable SIL, Julie Eliz, Your Friend Veggie, and various and sundry friends and family, who have Recipes Galore to share with You and Yours!

This week has been a long time comin'. All Summer Long, we enticed you with recipes, ranging from Aunt Julie's Blueberry Pie to her Cunning Carrot Cake. We'd like to follow up on Auntie J.'s culinary success, and dedicate the Entire Week to All Things Food.

Of course, we have a teensie-weensie ulterior motive here. I'm trying to convince the Modest but Accomplished Aunt Julie to start a Recipe Blog. Something along the lines of *Aunt Julie's Apron Strings*. Whaddaya think? I have to tell ya, Julie Eliz is balking a little bit on this one. But, remember--I'm an Empty Nester now. I see *Aunt Julie's Apron Strings* as providing a service and giving me something to do!

So, we'll start off this week with a recipe that Can't. Be. Beat. And, Faithful Readers, if you think of any ideas for *Aunt Julie's Apron Strings* along the way, please chime in!

Aunt Julie's To-Die-For Cheesecake

(This is a *Special Request*-Blogstalker, Please. Take. Note!)

For the crust, mix in a small bowl:
¾ cup softened butter
1 ¼ cup flour
¼ cup sugar
1 egg yolk
Grated lemon peel
Preheat oven to 400*. Press 1/3 of the dough in bottom of large (very) springform pan. Bake 8 minutes, watching carefully not to get too brown.
Cool. Turn oven up to 475 degrees. In large bowl, beat 'til smooth:
Five 8 oz. softened packages of Philly Cream Cheese.
Beat in 1 ¾ cup sugar slowly, 'til mixed in. On low, add:
3 Tbsp. flour
5 eggs
2 additional egg yolks
¼ cup whipping cream
¼ tsp salt
Lemon zest
Beat 5 minutes on high, scraping bowl well.
Press remaining dough on sides of pan. Pour cream cheese mixture into crust. (Bake in a water bath, so cheesecake won’t split.)
Bake 12 minutes. Leave in oven, and turn heat down to 300 degrees. Bake 35 more minutes. Turn oven off. Leave in the oven 30 more minutes. Remove.
Cool in pan. Remove sides, loosen. Slide onto serving plate.
Best served with mashed strawberries (which you froze this summer with this dessert in mind!).