The kind of recipes that our ancestors made back when full fatted milk fresh from the cow, fresh churned butter, warm eggs collected fresh from the chicken, bacon fat and salt were not feared ingredients but the staples of life.
Today I was thankful to hear that my mother has cleared some significant medical hurdles although next week could bring news that new obstacles have arisen. So while sitting with my own family contemplating the plan for the day I quietly stepped into the kitchen and made the moist flavorful chocolate swirl coffee cake I remembered from my youth. Back when my mom had her "hair done" every week but still donned a clean fresh apron
and made amazing pastries from scratch.
Given the few times I have actually made this in the past 30 years I decided that this would be one time I wouldn't cut any corners. I resisted the urge to swap out the sugar, butter, and white flour for modern day replacements. The ending result was pure heaven. Surely a "food for the Gods" if ever there was one.
The only real change I made from the recipe of my youth was to swap out the store bought brown sugar my mother and grandmother used with my custom blended homemade vanilla brown sugar. Then if the sugar in the batter, the chocolate chips, and the brown sugar topping wasn't enough I also added some heath bar crushed bits on top. My mother and grandmother baked this lovely treat in their preheated oven for about 35 minutes. I however used my Advantium oven with upper and lower halogens at 5 and the microwave on 3.
9 minutes later and this yummy delicious treat brought my entire family into the kitchen with the most delicious smell.
The calorie count was 724 but the memories I created with my family will last a lifetime. Although I will be over on total calories today I know that I will still be on track for the week. Especially since I used a smaller pan that just had 4 "healthy" servings instead of the 9 x 13 pan my mother used.