posted on Jan, 10 2009 @ 05:59 PM
Chocolate Pudding
-2 1oz. squares of bakers unsweetened chocolate (chopped)
-3/4 cup of semisweet chocolate chips
-1 1/2 cups of sugar
-1/3 cup of cornstarch
-1/2 teaspoon of salt
-3 cups of milk
-4 egg yolks
-1 tablespoon of vanilla
Put sugar, salt and cornstarch in a medium sauce pan. Stir to combine. Slowly add milk and then add the chocolate. Place over medium heat, stirring
constantly until it thickens and boils. While it's boiling, stir for 1 minute. Place the yolks in a bowl, making sure that there is no shell, and
begin to beat. While beating, gradually add a few large spoonfuls of the chocolate mixture. Then stir the egg mixture to the chocolate and place back
over medium heat. Bring back to a boil for one more minute, stirring constantly. Remove from heat, stir in vanilla, chill and serve. This recipe can
also double as a pie filling for a phenomenal chocolate silk pie.
Cranberry Corn Muffins
-1 cup all-purpose flour
-1/2 cup cornmeal
-2/3 cup sugar
-1 tablespoon baking powder
-1/2 teaspoon salt
-2 large eggs
-1 cup whole milk (2% is fine too)
-2 tablespoons corn oil
-4 tablespoons unsalted butter, melted
-1 tablespoon fresh orange juice
-1 cup fresh cranberries, chopped
Preheat the oven to 400 degrees. Line a standard 12-cup muffin pan with paper liners or butter lightly. In a large bowl, combine the flour, cornmeal,
sugar, baking powder, and salt and whisk to mix well. In another bowl, combine the eggs, milk, corn oil, melted butter and orange juice and whisk to
mix well. Gently mix in the cranberries. Pour the cranberry mixture into the flour mixture and stir just until the ingredients combine in a lumpy
batter. Do not over mix. Spoon the batter into the prepared muffin cups, filling just to the rims. If desired, sprinkle muffin tops with sugar.
Bake until edges are golden brown, the center is set, and a toothpick inserted into the center of the muffin comes out clean, 18-20 minutes. Transfer
the pan to a wire rack and let cool for about 5 minutes.
Southern Green Bean Casserole
-1/3 stick butter
-1/2 cup diced onions
-1/2 cup sliced fresh mushrooms
-2 cups sliced green beans
-3 cups chicken broth
-1 (10 3/4-ounce) can cream of mushroom soup
-1 (2.8-ounce) can French-fried onion rings
-Salt, Pepper and Garlic Powder to taste
-1 cup grated Cheddar
Preheat the oven to 350 degrees. Melt the butter in a large skillet. Saute the onions and mushrooms in the butter. Boil green beans in chicken broth
for 10 minutes and drain. Add the green beans, mushroom soup, onion rings, and seasonings, to taste, to the onion mixture. Stir well. Pour into a
greased 1 1/2-quart baking dish. Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole
is hot and cheese is melted.