Chocolate Pudding

by Nancy on May 31, 2011

in Desserts,Snacks

Chocolate Pudding is a simple variation of basic Vanilla Pudding. I just add 1/3 cup cocoa and increase the sugar from 2/3 cup to 1 cup to counteract the bitterness of the cocoa.

Chocolate Pudding

  • 6 tablespoons cornstarch
  • 2/3 cup sugar
  • 1/3 cup cocoa
  • 1 tsp. salt
  • 5 cups milk
  • 1 tsp. vanilla
  1. In heavy bottomed 1 1/2 quart saucepan, mix cornstarch, cocoa, sugar and salt thoroughly.
  2. Add 1/2 cup milk and stir to make a paste.
  3. Add remainder of milk and stir.
  4. Place on medium high heat and bring to a boil stirring constantly especially as the mixture nears the boiling point. Use a spatula so that you scrape the bottom as you stir. The mixture will thicken on the bottom of the pan first and will be lumpy if not stirred well.
  5. Remove from heat when first bubbles from boiling appear.
  6. Stir in vanilla and pour into custard cups or dessert bowls.



by Nancy on March 29, 2011

in Drinks,Vegetarian

A warm cup of cocoa is a perfect with that morning cinnamon roll, before you go to bed at night or when you come in from the cold. You can dress it up by adding instant coffee, flavored syrups or flavored alcohol. You can top it with marshmallows, whipped cream or sprinkles. The possibilities are endless.

If you let a cup of cocoa sit, the cocoa will settle to the bottom of the cup. Cocoa does not dissolve in water or milk. It forms a suspension, and not a very good one. To solve this problem, serve your cocoa with a spoon for stirring, or better yet, a peppermint stick!

You can make this either on the stove top or in the microwave.


  • 1/3 cup cocoa
  • 1/3 cup sugar
  • 1/8 tsp. salt
  • 1/3 cup water
  • 4 cups milk
  • 3/4 tsp. vanilla
  1. Mix cocoa, sugar and salt until mixture is evenly colored.
  2. Stir in water to make a paste.
  3. On stove top, bring to a boil and boil 1 minute. In microwave, microwave 1 1/2 minutes making sure mixture comes to a boil. The paste will turn into a chocolate syrup.
  4. Add milk. Heat to drinking temperature.
  5. Add vanilla, a topping or variation from below if you like, pour in cups and serve.

Single Serve Cocoa

  • 1 tbsp. cocoa
  • 1 tbsp. sugar
  • 1/16 tsp. or just a dash salt
  • 1 tbsp. water
  • 1 cup milk
  • 1/8 tsp. vanilla
  1. Mix cocoa, sugar and salt until mixture is evenly colored.
  2. Stir in water to make a paste.
  3. Microwave 30 seconds, just until the mixture boils so it forms a syrup.
  4. Add milk. Microwave 1 1/2 minutes or to drinking temperature.
  5. Add vanilla, a topping or variation from below if you like, and serve.

Cocoa Toppings and Variations

Top with marshmallows.

Top with whipped cream.

Add crushed peppermint candy or candy sprinkles. These will stay on top better if you put them on top of whipped cream!

Place a peppermint stick or candy cane in the cup to serve as a stirrer.

Add a teaspoon (or as desired) of instant coffee for mocha flavored cocoa.

Add hazelnut, mint or other flavored syrup for coffee.

Peppermint Pattie – add a shot (2 tablespoons) of Peppermint Schnapps to each cup.


Raw Apple Cake

by Nancy on September 21, 2010

in Breads,Breakfasts,Cakes,Desserts

Raw Apple Cake

Raw apple cake is another old recipe handed down from my Grandma Brink that I make regularly. I like it better than applesauce cake for a couple of reasons. Bits of apple, along with the raisins and nuts, give this cake more texture than applesauce cake which I find too smooth. Also, most people use store bought applesauce which usually has very little flavor hence the cake has very little flavor.

I only make this cake in the summer from sweet, fully ripe summer or fall apples. Jonathan apples are my favorite. They rarely appear in the markets so I planted my own tree (did I say Jonathan is my favorite apple?).

This is a heavy, moist cake. Don’t try to tip the whole cake out of the pan, it’s likely to fall apart. Cut it into serving pieces and move the pieces to a serving plate or serve on individual plates.

Raw Apple Cake

  • 1 cup sugar
  • 1/2 cup shortening (butter or margarine)
  • 1 egg
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1 tsp. cocoa
  • 1 tsp. baking soda
  • 1/2 cup raisins (optional)
  • 1 1/2 cup chopped raw apple (1 large apple)
  • 1/2 cup chopped walnuts
  • 1/2 cup water
  • 1 1/2 cups flour
  1. Cream sugar and shortening.
  2. Add egg, spices, soda, raisins, apple, and nuts.
  3. Mix in water and flour.
  4. Pour in greased pan and bake at 350 degrees; 8″ square pan for 40 minutes, 15 cupcakes for 20 minutes.