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.

Chocolate Fudge Cake

http://recipescool.com/chocolate-fudge-cake/
Ingredients
for the cake
– 2 cups all-purpose flour
– 2 cups sugar
– 2 sticks butter
– 1 cup water
– 5 Tablespoons cocoa powder
– 2 eggs
– 1/2 cup buttermilk
– 1 teaspoon baking soda
– 1 teaspoon vanilla

Mix flour and sugar in a large bowl. In a medium saucepan, combine butter, water, and cocoa over medium heat. Bring mixture to a boil and pour over the flour/sugar mixture. Mix well. Add eggs, buttermilk, baking soda, and vanilla. Pour into a well-greased 9×13 pan, and bake at 350 for 30 minutes.
for the fudge icing


– 1 stick butter
– 4 Tablespoons milk
– 4 Tablespoons cocoa powder
– 1 (16-ounce) box powdered sugar
– 1 teaspoon vanilla
– 1 cup chopped pecans
In a medium saucepan, combine butter, milk, and cocoa and bring mixture to a boil. Remove

from heat and add powdered sugar, stirring well with a whisk or wooden spoon until the sugar melts and the mixture is smooth. Stir in vanilla and pecans, then pour over hot cake.

Test msg wed pm.

SCALLOPED TATERS

SCALLOPED TATERS
http://recipescool.com/scalloped-taters/

What You’ll Need :

5 medium potatoes
1 onion
Sauce:
2 T. Butter
1/2 C. Flour
2 C. Milk
2 C. Cheddar cheese
How to Make It :


Melt butter in saucepan. Add flour and milk, whisk. Add cheese. Cook til thickens up and cheese has melted.
In 9×13 pour a little cheese sauce, sliced potatoes, diced onion. Repeat once but leave enough cheese sauce to top with. Bake uncovered at 350 for 1 hr.

another try

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Plomeek Soup: Not knowing that Spock was in the grip of the Pon farr, nurse Christine Chapel brought this to him. He threw the bowl into the corridor. Quark has been known to use it to impress his Vulcan clientele, and Nelix makes a spicy version (much to the dismay of Tuvok). ("Amok Time" [TOS], "The Maquis, Part I" [DS9], "Faces" [VGR])

 I'd like to thank BRITATHRT@aol.com for her research into this soup. According to her: Plomeek Soup is "A thick orange Vulcan soup". It was suggested that the dish could be made from pureed pumpkin, Or if it is to be served cold, pureed cantaloupe.

This following recipe for plomeek soup came from S.L. HICKMAN. Plomeek Soup Ingredients:

• 2 Tbs. butter or margarine
• 2 or 3 medium onions, peeled & sliced
• 1 lb. carrots peeled & sliced
• 1/2 lb. turnips peeled & sliced
• 10 oz. potatoes peeled and sliced
• 5 Tbs. tomato paste
• 4 cups water
• 2 cloves sliced, or minced, garlic
• 2 1/2 tsp. salt
• 3/4 tsp. dried basil (or 1 1/4 fresh finely minced)
• 1/4 tsp. nutmeg
• 1/4 tsp. pepper
• Sour cream and finely chopped
• parsley for garnish. (for a spicier version, use cilantro or Chinese parsley)

Preparation: Sauté the onion in the melted butter in 4 quart pot. Add everything *EXCEPT* the last cup of water, the sour cream, and the parsley.
Simmer covered 15 to 20 minutes, (25 over medium heat stirring occasionally) or until potatoes and carrots are tender.
Purée the soup with a blender 1 1/2 to 2 cups at a time rinsing the empty pan with the reserved cup of water to get any remaining purée, and add this to the soup.
Return the soup to the rinsed-out pot and reheat it before serving (use a very low heat to prevent scorching the soup). Ladle into bowls. Place sour cream in center of soup and using a spoon pull it into a spiral (Like the galaxy) and sprinkle with finely chopped parsley along the sour cream.

Recipe from the "OFFICIAL STAR TREK COOKING MANUAL" by Mary Ann Piccard (published in 1978 by Bantam books).