Chocolate Pudding

Ingredients:

1/4 cup sugar
1/4 cup unsweetened cocoa powder
2 Tbsp cornstarch
Pinch of salt
2 cups whole milk
1 large egg
4 ounces semi-sweet chocolate chips

Four 6-ounce ramekins or custard cups

Preparation:

1. Whisk together the sugar, cocoa powder, cornstarch, and salt in a heavy 2-quart saucepan. Gradually whisk in the milk. Bring to a boil, whisking constantly, and boil, whisking, until pudding is thick, about 3 to 5 minutes. Remove from heat.

2. Immediately beat the egg lightly in a medium, heat-proof bowl, such as a hard plastic or ceramic mixing bowl. Very gradually add the hot chocolate mixture to the egg, whisking constantly. Whisk in the chocolate chips until they are melted and the mixture is smooth.

3. Pour the pudding into the ramekins or cups. If you want, cover the surface of each of the pudding cups with some cut out wax paper to prevent a skin from forming on the top of the pudding. Refrigerate, covered, until cold, at least 2 hours.

Chocolate Cream Cheese Frosting

Ingredients:

1/4 cup butter, softened
8 ounces cream cheese, softened
3 ounces (3 squares) unsweetened chocolate, melted
dash of salt
3 cups confectioners' sugar
1/3 cup half-and-half
1 teaspoon vanilla extract

Preparation:

Cream together the butter and cream cheese. Add melted chocolate, salt, sifted confectioners' sugar, half-and-half, and vanilla. Beat until smooth and spreadable.

Because of the dairy products, any cake frosted with this recipe will need to be eaten immediately all at once, or if your waistband cannot handle that, refrigerate for late night snacking.

Yellow Butter Cake

Ingredients:

2 cups all-purpose flour, stirred before measuring
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter, softened
1 1/4 cups sugar
2 eggs
3/4 cup milk
1 teaspoon vanilla

Preparation:

Mix flour, baking powder, and salt; set aside. Cream sugar and butter in a large mixing bowl, beating until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Add half of the flour mixture then half of the milk. Add vanilla. Mix until blended; add remaining flour and milk and beat until smooth. The batter will be thick. Spread batter in two greased and floured 8-inch layer cake pans or a 13x9x2-inch baking pan. Bake at 350° for 25 to 35 minutes, or until cake springs back when lightly touched near center. Frost as desired.

Dipped Gingersnaps

2 C sugar
1-1/2 C vegetable oil
2 eggs
1/2 C molasses
4 C all purpose flour
4 t baking soda
1 T ground ginger
2 t ground cinnamon
1 t salt
Additional sugar
2 packages (10 to 12 ounces each) vanilla or white chips
1/4 C shortening

1. In a large mixing bowl, combine sugar and oil. Beat in eggs. Stir in molasses. Combine the flour, baking soda, ginger, cinnamon, and salt; gradually add to creamed mixture and mix well.

2. Shape into 3/4-in. balls and roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350 for 10-12 minutes or until cookie springs back when lightly touched. Remove to wire racks to cook.

3. In a small saucepan, melt chips with shortening over low heat, stirring until smooth. Dip the cookies halfway into the melted chips, shake off excess. Place on waxed paper-lined baking sheets until set.

Yield: about 14 dozen (yes, fourteen)

Potato Casserole

2 lb bag of hash brown potatoes
1/2 cup chopped onions
2 sticks butter, melted
salt & pepper
1 can cream of chicken soup
1 small carton sour cream
1 small jar cheese whiz
2 cups cornflakes (optional)

Put potatoes in baking pan to thaw. Add onion, salt, pepper, and 1/2 of melted butter. Mix soup, sour cream, and cheese whiz together and pour over potatoes. Crumble cornflakes and mix together with remaining butter and spread over potates. Bake at 350 for 1 hour or until potatoe are tender.