Granny's Coca Cream Pie

Granny’s Cocoa Cream Pie
http://recipescool.com/grannys-cocoa-cream-pie/


It’s simple and tasty. This really was a simple desert often used during the 30’s and 40’s.
Ingredients :
½ c. cocoa
¼ cup cornstarch/or arrowroot powder (or ½ c. all purpose flour)
3 egg yolks
1 ½ c. sugar
¼ tsp. salt
2 c. milk
1 tsp. vanilla

Directions :

Mix cocoa, cornstarch, beaten egg yolks; sugar and salt, then add milk gradually, while stirring in a pot over med- high heat.
Cook until thick, beating it smooth.
Cream pies take some time to thicken, so stir… and stir (10-15 min).
Using a heavy bottom pan really helps.
Just keep it up until it thickens.
Pour into a pre-baked pie shell.
Put in the fridge to chill, add whipped cream if you like, Or
use the left over egg whites for a meringue topping!

French Onion Soup

http://recipescool.com/restaurant-style-french-onion-soup/

Ingredients

1/2 cup butter
8 onions, sliced
2 cloves garlic, crushed
1/2 teaspoon salt, or to taste
1/2 teaspoon ground black pepper, or to taste
1 teaspoon dried thyme
1 cup red wine
1 tablespoon sherry
2 tablespoons all-purpose flour
2 quarts beef broth
1 French baguette, cut into 1/2-inch thick slices
olive oil, or as needed
6 slices Swiss cheese
6 slices provolone cheese
Directions

 
Melt butter in a large soup pot over medium heat. Cook and stir onions, garlic, salt, 

black pepper, and thyme until onions are soft and brown, about 30 minutes. Pour in red 

wine and sherry; bring to a boil. Reduce heat to low and simmer until you can no longer 

smell alcohol cooking off, about 15 more minutes.
Sprinkle onion mixture with flour and stir until coated; cook for 10 minutes. Pour in 

broth, stir to blend in flour, and simmer until slightly thickened, about 20 minutes.
Preheat oven to 350 degrees F (175 degrees C) while soup is simmering. Arrange bread 

slices on a baking sheet and drizzle with olive oil.
Toast the baguette slices in the preheated oven until golden brown, 12 to 14 minutes, 

turning the bread over halfway through cooking. Remove toast and set aside.
Set an oven rack about 8 inches from the heat source and turn on the oven’s broiler.
Ladle soup into 6 oven-proof crocks, filling them about 3/4 full. Place 1 or 2 bread 

slices into the bowls and top each with a slice of Swiss cheese and a slice of provolone. 

Carefully place filled crocks onto a sturdy baking sheet.
Broil soup until the cheese is browned and bubbling, 3 to 4 minuteS

nice home made Chocolate Pudding

Old-Fashioned Chocolate Pudding Recipe
http://everydaydishes.com/simple-food-recipes/old-fashioned-chocolate-pudding-video/

what you'll need

1/2 cup granulated sugar
3 Tbsp cornstarch
1/4 cup unsweetened cocoa
1/2 tsp salt
4 egg yolks
2 1/2 cups whole milk
3 Tbsp unsalted butter
1 tsp pure vanilla extract
1/2 cup semi-sweet chocolate chips
Nutrition Facts
let's do it

In a medium-sized saucepan (off the heat), whisk together the sugar, cornstarch, cocoa and salt until no lumps of cornstarch remain. Whisk together the egg yolks and milk in a medium-sized bowl until well combined. Pour half of these wet ingredients over the dry ingredients in the saucepan and stir until completely smooth. Add the remaining half of the milk mixture and stir to combine.

Move the saucepan to the stove and cook over medium heat, stirring constantly with a whisk until the mixture thickens and starts to bubble. Keep scraping the bottom of the saucepan to prevent scorching. Once the first bubble rises to the surface, turn the heat to low and cook exactly 1 minute more, whisking vigorously and constantly.

Remove the saucepan from the heat and whisk in the butter and vanilla. When completely smooth, add the chocolate chips and stir until combined.

Pour the pudding through a sieve or mesh strainer into a medium-sized bowl to remove any lumps. Cover with plastic wrap, pressing the wrap directly onto the surface of the pudding to prevent a skin from forming. Cool in the fridge for at least 4 hours or until completely chilled.