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1
cup whole milk
Mix well the sugar, cocoa, and salt. Add milk and corn syrup and cook over medium-low
heat until the mixture will form a firm ball when dropped in cold water.
Remove from heat, add butter and beat until mixture begins to thicken; then add flavoring
and nuts. Continue beating until mixture will hold its shape.
Pour on to sprayed or greased pan or plate. Allow to cool, then cut in squares.
About the Author: Pat Fredeman writes poetry, both sacred and secular; short prose
pieces, both fanciful and realistic; and novels, including PARADISE REGAINED, a
contemporary romance novel now available at www.gemini-books.com. She is interested
in ideas, both modern and traditional; animals, both domestic and wild; humans, both
civil and otherwise; and good writing. She lives in Oklahoma City and teaches at a
regional college.
Author's URL: http://www.gemini-books.com/pfredeman.htm
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Chocolate Pudding or Pie Filling
From: Lanette Curington
1
1
2
1
1
1
1
cup sugar
/2 cup cocoa
cups milk
egg for pudding, OR 2 egg yolks for pie filling (reserve whites for meringue)
tsp. vanilla
tbsp. butter or margarine
/4 cup flour
Baked pie shell for pie filling
Meringue for pie:
2
1
2
1
egg whites
/4 tsp. cream of tartar
tbsp. sugar
tsp. vanilla
Mix sugar and cocoa together well. Add flour and mix. Add milk and mix again. Use
mixer to beat until mixture is smooth. Cook over medium heat until mixture thickens.
Add vanilla and butter; stir well. For pudding, serve warm. For pie, pour into baked pie
shell.
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