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It took me almost 40 years to master the technique, but I finally got it right.

According to my grandmother, a good sugar cream pie has two layers. The top should be a light custard. The second layer needs to be rich and even a little syrupy.The result is a totally decadent blend of flavor and texture.

When my grandparents owned the Wawasee Restaurant during the ’40s (which is before I was born), my grandmother’s “old-fashioned cream” pie was the signature dessert. She also served it at family gatherings; as did my mother. When I was a new bride, this was the first recipe I copied into the blank pages of my brand-new cookbook.

It was and always will be my favorite pie.

Although sugar cream pie is associated with the Amish, the recipe has been traced back to 1816, the year Indiana became a state and long before the Amish came to this area.  Virtually unheard of outside of  Indiana, Sugar Cream pie officially became Indiana’s State Pie on January 23, 2009.

I definitely believe Sugar Cream pie is more than worthy of the honor.  

But, I think there is an over-abundance of gloppy (where you can really taste the flour) custard pies being passed off as Hoosier Sugar Creams. Basically,they are custard pies–only with a LOT of flour substituted for the eggs. They don’t do the dessert justice.

If the recipe sounds a bit artery-clogging, my mother makes her pie with 2% milk instead of cream. It is still wonderful.

Enjoy!

REAL HOOSIER CREAM SUGAR PIE

¼ Cup white sugar

1/4 cup brown sugar

1 generous tablespoon butter

1 egg yolk

2 heaping tablespoons flour

1 pinch salt”

Milk or Cream (1-1 ½ cups…enough to fill pie shell) Preheat oven to 410 degrees. Mix brown and white sugar with flour. Sprinkle flour/sugar mixture over pie crust. Beat egg yolk with milk. Fill pie shell. Take a spoon and swirl it through the milk mixture a couple of times. Sprinkle with cinnamon or nutmeg.

Bake at 410 degrees for 10 minutes.Then bake at 350 for 45 minutes. The filling should be bubbling. The center should still jiggle. Be careful not to overcook or the filling will not set.

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This is my husband’s favorite dinner. Absolutely. No question about it.

The recipe is from Betty Crocker’s 1973 “Dinner for Two”, which was one of my first cookbooks. I own a LOT of cookbooks, but this is the one I’ve used the most.

Over the years, I’ve doubled the chicken recipe many times. It is foolproof.

 OVEN FRIED CHICKEN

1/4 cup shortening or salad oil (part butter)

1/4 cup all-purpose flour

1/2 tsp. salt

1/8 tsp paprika (I use more)

1/8 tsp. pepper

1 1/2 lbs. chicken pieces or 2-pound broiler-fryer chicken cut into quarters

 DIRECTIONS: Heat oven to 425 degrees. In oven, melt shortening in baking pan. Mix flour, salt, paprika and pepper in plastic or paper bag; shake chicken 2 or 3 pieces at a time, in bag until coated.

Place chicken skin side down in pan. Bake uncovered 30 minutes. Turn chicken; bake until tender, 15 to 20 minutes.

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1973 Betty Crocker “Cooking for Two Cookbook”

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DH’s grandmother’s apple tapioca pudding is perfect comfort food.

APPLE TAPIOCA PUDDING

3/4 cup pearl or 1/2 cup minute tapioca 1/2 teaspoon salt
Cold water 7 sour apples
21/2 cups boiling water 1/2 cup sugar

Soak tapioca one hour in cold water to cover, drain, add boiling water and salt; cook in double boiler until transparent. Core and pare apples, arrange in buttered pudding-dish, fill cavities with sugar, pour over tapioca, and bake in moderate oven until apples are soft. Serve with sugar and cream or whipped cream. Minute Tapioca requires no soaking.

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My neighbor and friend, Freeda, working in her kitchen.

Monday through Friday, while their mother works, 89 year old Freeda babysits for her two year old, 4 year old and 6 year old great-grandchildren. She also gardens, keeps house and quilts. When I talked to her today she had made grape jelly and grape juice from her homegrown grapes.  She also told me about freezing her special cucumber and onion mix. 

When she is not busy with chores, Freeda says she loves to read.

Today, I got one of Freeda’s almost impossibe to get quilts. Freeda only accepts a few orders per year so her waiting list is years long. But, this was my lucky day. One of Freeda’s customers failed to pick up an order and Freeda thought I might be interested.

I was not a hard sell.


My new quilt is cream with a wedding ring pattern in shades of lavender with green accents.

While DH and I were admiring some of Freeda’s other quilts, she talked about growing up and living Amish. I was spellbound. I was also hoping Freeda would reveal her secret to being such a youthful almost 90 (in December) year old.

Freeda grew up in North Dakota during a time of dust storms and the depression. She was the fifth child from a family of eleven. Her nearest neighbors were a mile away.

“We raised most of our food,” says Freeda, “mother always had a big garden. We had small fruits like strawberries, currants, red and black raspberries, gooseberries and Juneberries. We had our chores to do.  We carried wood, coal and water.

“We had chickens to feed, eggs to gather and cows to milk. I started milking when I was ten.

“Mother set her own hens — sometimes 24 hens at one time. She also had turkeys, ducks and geese. The little peeps were my job when I was old enough to do it. I would feed them clabbered milk and hard boiled eggs with chick powder mixed in. In the winter, chickens, calves, cows, sheep, pigs, sheep, cats, dogs and horses were all in the same barn. When the doors were opened, the steam rolled out. Frost gathered on the inside of the walls so thick that we would write our names there while doing chores and it would stay there until spring.”


The barn was 100 feet long. In the summer cooking was done in the summer kitchen in front of the barn.

In 1936 Freeda married Eli and by 1959, they had eight children. Then they further expanded their family by taking in foster children needing a home. Over the next 25 years Freeda and Eli took in 46 children including those with handicaps and serious illnesses.

 “Several children came that were so undernourished,” says Freeda, ” one girl was hit on the head by her daddy and was blind and paralyzed because of it. She had surgery on her head and was able to see and walk again. She was soon adopted after that.

“It’s hard to give up children in foster care. They never left without tears and a prayer, knowing that God would take care of them wherever they are.

“After 25 years we quit foster care. Five years later they wanted us to start up again, but in the meantime, friends and neighbors had started bringing in their babies and I started daycare. I did not realize it would last until now, over 20 years later. I just thank God for my health so I can continue to have the children since it helps pass the time and the days are not so long.”


Eli’s first horse and buggy.

 In 1981, Freeda and Eli traveled to Germany, France, Switzerland, Holland, Belgium and Denmark. In 1987 they took a 6 week trip to Alaska. They went up to see the pipeline. While in Fairbanks, they saw an eskimo lady sweeping the sidewalks.

She said, “Are you what we call Amish?” She told Freeda and Eli that she had read about the Amish and that there were just a few left. Freeda told her there were Amish in almost every state in the United States.

Says Freeda, “She had the Shaker people in mind. There are just a few of them left.”

In 1990, when Eli was 80 years old, he and Freeda went to Paraguay, South America for two weeks for a wedding. In 1993, Eli had flu symptoms and a pain in his side.

Only it wasn’t the flu. Eli had had an abdominal aneurysm. Freeda and Eli had been married 57 years when he died. Together they had bought and paid for their farm. They had traveled around the world. They had raised 8 children and fostered 46. In addition, Freeda has 20 grandchildren and 24 greatgrandchildren.

“We had a good life,” says Freeda, “It was a busy one, I’m still busy and I have no regrets. The Lord has been good to me and for that I am grateful and truly at peace.”

Freeda’s Frozen Cucumber and Onion Mix

Slice your cucumbers and onions

Cover cucumbers and onions with 2 tablespoons of salt.

Let sit 2 hours.

Then drain the salt off.

Boil sugar and water to taste.

Put cucumbers and onions into freezer container and cover them with boiled sugar water.

Freeze.

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My mother was a tomato grower and canner without peer. 

Seriously, she was good.

Back then, my parents didn’t have air conditioning. But, that didn’t keep my mother from spending  day after day slumped over huge, steaming, graniteware kettles, doing things with tongs and filling shelf after shelf with her homegrown canned tomatoes. 

But, despite my mother’s success, maybe it is the memory of what seemed  like too many long hot hours and too many procedures and having to be totally sterile that made the discovery of a food dehydrator in DH’s barn so exciting.

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The abandoned food dehydrator waiting to be filled with tomatoes.

I also love the concentrated sweetness and flavor of sun dried tomatoes. Home dried tomatoes are less expensive than those from the grocery. They take up much less shelf space than canned tomatoes. They can be used in any recipe calling for tomatoes.

Best of all, they are easy to make.

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The first tier of tomatoes is ready.

Plum or Roma tomatoes are recommended. However, any type you want to use will work. The tomatoes should be firm and ripe, but not over ripe, which will lead to decay. For round or slicer type tomatoes cut the tomatoes crosswise into no thicker than 1/4 inch thick slices.

 Drain your tomatoes in a collander, pat slightly with paper towels, then place the tomatoes on your dehydrator racks leaving enough space between the slices for air to circulate.

 Rotate the trays if you have more than one to dehydrate. Ideally the temperature should be at 135 to 140 degrees. To oven dry: place your tomatoes on foil lined cookie sheets. Your oven temperature should be between 140 to 150 degrees.

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Be sure to turn your tomatoes over when necessary and to rotate the tiers. Some of mine are wet and need to be turned over.

Drying tomatoes will take from 10 to 24 hours. When your tomatoes are dry they should be leathery but pliable. As soon as my tomatoes were of the same texture as a raisin, I removed them from the dehydrator with a spatula. I decided to preserve them by freezing to prevent mold and used ziplock bags with the air pulled out through a straw.

 If your tomatoes come out too dry or you want to make them into flakes put them into your freezer for about 5 minutes and then crush them with a rolling pin or kitchen mallet.

 To make tomato powder use your food processor or blender until the tomatoes are ground very fine.

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1/4 cup of dried tomatoes I am going to hydrate with Extra Virgin Olive Oil.

 To rehydrate your tomatoes, soak them in water or olive oil at room temperature for 1 to 2 hours. Using boiling water will speed up the process.

dsc00604.jpg Dried tomatoes can also be added to soups and stews during the last half hour to rehydrate. I added them to my chili on Sunday. DH said it is the best chili he has ever had!

SUN DRIED TOMATO CREAM CHEESE SPREAD

This recipe is simple and absolutely delicious.

– ¼ cup sun dried tomatoes packed in oil, drained and coarsely chopped

– 8 ounces block cream cheese, softened

– ½ cup sour cream

– ¼ cup mayonnaise

– 2 cloves of fresh garlic, minced

– ¾ tsp. salt

– ¾ tsp. black pepper

– 1 Tblsp. Dried basil (I used 2-3 Tbsp. of fresh basil)

– A dash of hot sauce (or more if you like it spicy!)

Toss all of the ingredients into a food processor, and blend until smooth. (I just used a whisk because I like having little tomato chunks in my spread.) Chill for about an hour before serving. Store in the refrigerator in an airtight container, and it will keep for up to two weeks.

– You can make this spread figure-friendly by using reduced fat versions of the cream cheese, sour cream, and mayonnaise. It will taste so good, you’ll never miss the fat!

crean-cheese-3.jpgTomorrow I will use the cream cheese spread on bagels. But, DH and I couldn’t resist getting out some crackers and doing some taste testing. The spread is outstanding!

SUN DRIED TOMATO, MUSHROOM, CHEESE &

MEATBALL PIZZA

  • 1 1/2 ounces sun-dried tomatoes, cut into 1/4-inch slices
  • 1 (14.5-ounce) can diced tomatoes
  • 2 cups sliced fresh mushrooms (I used 1 can of canned)
  • 2 tablespoons chopped fresh basil, or 1/2 teaspoon dried basil
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon salt
  • 1 (10-ounce ) can refrigerated pizza crust
  • sweet onion sliced thin and chopped (optional)
  • 1 cup shredded mozzarella cheese (4 ounces)
  • Meatballs (precooked & chopped) 

Combine dried tomatoes and 1/2 cup water in a saucepan; let stand for 15 minutes. Add canned tomatoes and bring to a boil; reduce heat and simmer 15 minutes. Add the next 5 ingredients and cook 5 minutes longer or until liquid has evaporated, stirring often.

Press pizza dough out onto a greased 12-inch pizza pan and spread with tomato mixture; if desired, arrange onions & meatballs on top. Sprinkle with cheese and bake in a 425°F oven 12 to 15 minutes or until crust is golden brown.

 

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Our vegetables have spread from the counter to the table. It has been so rainy, we are trying to cure our onions inside.

Tomato cake?

Whoever heard of tomato cake?

We have given away cucumbers and onions and potatoes and tomatoes to just about everyone we know. I’ve made sauce. I’m not fond of canned tomatoes. Then, I found a recipe from who-knows-where, stuffed into a cookbook for tomato cake. I had only to read that it included an ENTIRE cup of dark brown sugar to know it was a recipe with potential.

 With cream cheese frosting, it was wonderful.

dsc00481.jpg The first step toward peeling tomatoes is to put them into boiling water until the skin cracks.

dsc00482.jpg Next plunge the tomatoes into ice water and pull the skin off.

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I’m stirring in the tomatoes, raisins, dates and walnuts. It is not looking very good.

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The cake is done and cooling before being frosted. I used a silicon baking pan for the first time and didn’t use enough support taking the cake out so it cracked. But, I can tell from the smell and what I can see I am going to like it.

FRESH FROM THE GARDEN TOMATO CAKE

Ingredients

1 cup brown sugar, dark
1/2 cup vegetable shortening

2 large eggs
3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda

1 teaspoon nutmeg
1 teaspoon salt
2 cups ripe, peeled and chopped up tomatoes
1/2 cup chopped nuts
1/2 cup chopped dates
1/2 cup raisins

Directions

Mix cream sugar and shortening.

Add eggs.

Add sifted dry ingredients, mixing well.

Stir in tomatoes, nuts, dates, and raisins.

Put into greased and floured 9x inch baking pan.

Bake in preheated 350’F oven for 35 minutes or until cake tests
done.

Frost with cream cheese frosting.

CREAM CHEESE FROSTING

Ingredients

  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup butter, softened
  • 2 cups sifted confectioners’ sugar
  • 1 teaspoon vanilla extract


Directions: In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use.

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Tomato cake ready to be served.

As promised, here are my SUPER, SECRET ingredients to always perfect, moist and tasty roast chicken with crisp and golden skin:

dsc00499.jpg I’ve been stuffing my roast chicken with an apple and onion for over 20 years and always had perfect results.

For a flavorful and moist roast chicken, stuff it with an a cut up apple and halved or quartered onion. Don’t bother to core or peel the apple. Butter your chicken. Sprinkle with rosemary, paprika, salt, pepper and maybe a little lemon (or not). Bake at 325 to 350 degrees and baste often.

Your chicken is done when the legs move freely and the juices are clear.

 UPDATE: Healingmagichands, http://healingmagichands.wordpress.com/ , wrote to say that she puts sprigs of rosemary inside the chicken cavity along with lemons and onions. She says putting fruit & onions inside her chicken  gives her a crispy crust with very moist and flavorful meat.

I like the taste of rosemary with chicken so much that I use it to butter the outside of my roast chicken. (And always with roast potatoes.) But, I bet my chicken WOULD be even better with a sprig of rosemary in the cavity.

hottie_33.jpg My “look” was a combination of Cher, Cleopatra and Morticia from the Adam’s Family. It took hours to get it right.

I was fifteen. It was my birthday and I was going on a “real” dinner date. 

It was also the first time I ate at a restaurant where  the person behind the counter didn’t ask if I wanted fries along with with the main course.

I’d spent hours getting ready.

My eyes were sexily ringed like Cleopatra’s. My lips were heavily coated in peppermint pink for maximum kissability. My dress was maroon with an empire waist and mini skirt. My shoes were clogs with big silver buckles. I’d poured “My Sin” by Lanvin over my pulse points every time I couldn’t smell myself.  And my long ironed hair hung down past my shoulders, like Morticia’s from the Adam’s family. Except, in my mind,  it was swinging from side to side like Cher’s did when she strutted onstage.

hottie1.jpg My, fried from being ironed, dark hair was my pride and joy. In humid weather curls still managed to sneak out.

Only “he” was 15 minutes late. Which cause me to overcomb and  flatten the top part of the hair I’d teased to perfection. My stomach was in knots.

But, I had only to smell his English Leather cologne that filled my parents front room and see his sporty, Madras plaid jacket to forget his breach. It was a wonderful start to an evening I expected to get better.

I wasn’t disappointed.

“He” took me to the M&M, a restaurant with early American maple tables, waitresses with red checked aprons and paper napkins. I’d never before had shrimp and saw the listing of breaded popcorn shrimp on the menu as proof I was in a top-rated place. Molded jello desserts on the buffet table were further evidence of sophistication.

“He” gave me a necklace with a single pearl for my birthday and his class ring. 

me_young21.jpg The pearl necklace is featured prominantly in this picture.

I had a boyfriend. 

With a ring to wear on a chain conspiciously around my neck or to cover with mohair and brush with a toothbrush in study hall, I was no longer an “unwanted”. I had a name to write over and over across my notebooks. And a “him” with wonderfully cute bad habits to complain about to those nearest and dearest.

 I will never forget that birthday. The M&M has been long gone. But, I do have a recipe that accurately replicates the cucumber mousse served on The M&M’s buffet.

It was and is still a favorite side dish.

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We have cucumbers and tomatoes in abundance. Using them up in different ways is a challenge.

CUCUMBER MOUSSE

  • 1 package lime-flavored gelatin
  • 3/4 c hot water
  • 1/4 c lemon juice
  • 1 T grated onion
  • 1 c sour cream
  • 1 cup cucumber, pared, seeded, lightly salted and chopped
  • Dissolve gelatin in water. Add lemon juice and onion. Chill until almost set. Stir in sour cream and cucumbers. Fill a wet mold with mixture and chill thoroughly. When set, invert onto a platter and garnish.

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    Cucumber mousse topped with a little mayonaise and served over lettuce makes a refreshing and different side salad.

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    The pear crisp is warm from the oven and ready to serve.

    This dessert features a wonderful, butter pecan crisp topping over fresh pears in an Old South flavored brown sugar, cream cheese sauce. It is best warm from the oven and topped with good vanilla ice cream or a whipped topping.

     INGREDIENTS

    2 tbsp. cream cheese (softened to room temperature)

    2 tbsp. brown sugar

    1/4 tsp. cinnamon

    pinch of salt

    2 large pears, peeled, cored and cut in chunks

    2 tbsp. chopped pecans

    8 crushed vanilla wafers

    2 tbsp. butter

    vanilla ice cream or whipped topping

     DIRECTIONS: Preheat oven to 350. Butter small casserole dish. Mix sugar, softened cream cheese, cinnamon and salt until well blended. Stir in pears and pour mixture into buttered casserole.

    Mix pecans, wafers and butter in another bowl. Sprinkle over cream cheese with pear mixture. Bake 30 minutes or until pears are bubbling and crispy topping is golden brown.

    Serve with ice cream or whipped topping.

    Makes 4 small or 2 very large servings.

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    Getting the ingredients together.

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    A zip lock bag makes crushing crumbs and cleaning up a breeze.

    ANOTHER VERSION: Ellaella of  made this dessert with some Yankee touches. One of the changes she made was to substitute gingersnaps for the vanilla wafers. She also made individual servings instead of using one casserole dish. AND …according to Ellaella the crisp was outstanding. You can find Ellaella’s version here: http://foodpluspolitics.com/

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    Skipper being led to the riding enclosure by DH’s nephew.

    Skipper reared today.

    I’ve had him for almost 3 years and he’s been a dream. He is 15 years old. A former child’s 4-H pleasure champion with perfect gaits, he’s child safe and has good sense. Or at least that’s what I thought. 

    My other horse, Summer, is six. She’s flighty and nervous. She loves DH, tolerates me and is wary of everyone else. I also saw her buck like a bronc soon after I got her. 

    A birthday present from DH the first year we were married, she was by far, my best birthday present ever. Perfectly proportioned, with a tiny head and ears, intelligent alert eyes and a typical quarter horse rump, Summer is a gorgeous bay. Her red coat gleams, her muzzle sock, mane and tail are coaly black. Her eyes are are exotically rimmed in black. I fell in love immediately. However, it was soon apparent that she needed work. She didn’t neck rein. She was nervous and spooked easily.  She stomped her feet, turned her rear toward me in the stall, crowded people, used them for scratching posts and worse sometimes flattened her ears and threatened if approached. 

    blog-pictures-5-020.jpg  Summer & I.

    I hired a horsetrainer who said she had an attitude problem and took her off to his farm for two months of schooling. That’s where I saw her buck. DH and I were at the trainers  watching her being schooled. The trainer was showing us what they’d been working on. Summer saw us by the fence and decided she’d had enough training. She bucked. She bucked as viciously and hard as any rodeo horse being spurred and abused. The trainer, whose hobby is rodeo contesting, stayed on. He got her calmed down, rode her until she was tired and then I forced myself to get on her back and rode her around the ring as instructed. I pretended to be calm because I didn’t want to show misgivings and hurt the trainer’s feelings. Or appear anything but thrilled with my birthday present. But, I was afraid.

    Summer graduated from Training School and returned home. But our relationship was changed. Because I knew if she ever bucked that hard with me, I’d be a goner.

    Today DH’s family joined us on the farm for a barbeque and DH’s nephews wanted to ride the horses. Marc, is an experienced rider and he rides Summer on every visit. I think he likes knowing of her wicked past and knowing he is skilled enough to deal with it.

    Steven rode Skipper, formerly known as the “one anybody can ride”.

    Steven was holding Skipper to a walk and Summer got ahead. Which wouldn’t have been a huge problem except Marc wanted to go faster and Steven still wanted to walk. That’s when disaster struck. Skipper wanted to run too. He reared and did some wimpy bucks. There was no danger of Steven being thrown. But, he was nervous and done riding.

    Steven got off. Now Skipper was proud as punch. Nostrils flaring, he pranced when I lugged myself up into the saddle cursing (in my head) that I was wearing my too tight skinny jeans.  But, no way was I going to reward him for his antics. Skinny jeans and hot sun notwithstanding, we were going to walk, trot and canter around the enclosure until Skipper didn’t care which horse was first.

    And we did.

    Summer, I am proud to say, was a perfect lady the whole time.

    blog-pictures-5-021.jpg Summer talks & gives kisses.

    For dinner we had grilled pork chops, pasta salad with tomatoes, cucumbers and onions with sour cream, green beens from the garden, sweet corn from Mrs. Weaver’s vegetable stand, coleslaw (from the grocery deli) and cherry pie (from our farmer’s market).

    dsc00320.jpg Getting the cucumbers and onions ready.

    SOUR CREAM CUCUMBERS

    Sour cream cucumbers are a popular dish at midwest family gatherings. They always make me think of summer and my mother’s garden.

    2 large cucumbers peeled and sliced

    1 onion sliced into rings

    3/4 cup sour cream

    3 tablespoons cider vinegar

    2 tablespoons sugar

    salt and pepper to taste

    In a bowl combine the cucumber and onion. Combine remaining ingredients and pour over cucumbers. Mix well. Chill.

     UPDATE: Rockyroadoflove has suggested an old southern method to make these cucumbers more crisp and flavorful. She uses salted ice water and says it works wonders for cucumbers. My cucumbers were good as they were, but I think Rockyroadoflove’s technique will make them even better.

    Rockyroadoflove’s cucumber article is here:
    http://rockyroadoflove.wordpress.com/2007/08/14/marinated-cucumbers-in-sour-cream/

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    Sour cream cucumbers with mixed herbs sprinkled over them.

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    Pasta salad with fresh tomatoes and creamy parmesan dressing.

    I cheated with my pasta and used a box of Betty Crocker’s Suddenly Pasta mix. I followed the directions on the box and then added fresh, lightly salted cut up tomatoes. I sprinkled herbs over them also, hoping they would look more homemade.

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    The green beans are snapped and ready and the corn is being shucked.

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    DH’s grandmother’s cookbook.

    Does anyone know what the second ingredient is in the chocolate pudding recipe?

    I guessed sugar.

    DH thinks the word is Snickers.

    DH’s guess is supported by the correct spelling of the word sugar in the vanilla sauce recipe on the opposite page. But, I am still skeptical.

    DH talks a lot about what a good cook his Grandmother Helen was. So I wanted to do something special for him and to make him something from her cookbook. 

    Only I wasn’t sure about the recipe’s second ingredient.

    DH was. 

    Once I asked for his help and showed him the cookbook he had a craving for Snicker pudding. He offered to run down to the closest convenience store.

    There is no way I would ever turn down an opportunity to get Snickers bars into our house. I agreed to make the pudding if DH would get the candy.

    Six cups of milk sounded like too much pudding for two people so I halved the recipe. We still had two day’s worth of dessert. It was good. DH loved it.

    (I did decrease the cornstarch to  1/4 cup instead of 1/2 cup and the pudding was still thick. I also added some sugar along with the snickers.)

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    Preparations for Snicker bar pudding.

     DH’s Grandmother’s Chocolate Snicker Pudding

    Mix in a saucepan:

    2 cut up Snicker’s bars

    1/4 cup cornstarch

    1/2 cup sugar

    1/4 cup cocoa

    pinch of salt

    Slowly add 3 cups of milk, stirring the whole time. Bring to a boil.

    dsc00260.jpg The pudding is done and in the bowl.