Yum! Now that everyone is on their New Year's diet, I thought I would share some of my favorite chocolate recipes. Boo Mama recently reminded me of an old childhood favorite that made a repeat appearance during my pregnancy with David, which is what got me to thinking about ... CHOCOLATE!
Chocolate Cobbler
This recipe was a gift at one of my wedding showers from a sweet lady at my father-in-law's church. It is not one of Will's faves, but I think it is simply delicious warm out of the oven topped with vanilla ice cream. It is a recipe from the Depression era so it is also very cheap to make.
Melt 1/2 stick butter or margarine in 8x8 baking dish. (Cooking times may vary if you use a larger dish.)
Batter: 2/3c. sugar, 1-1/2T. cocoa, 1/2c. milk, 1c. self-rising flour and 1t. vanilla. Pour batter into buttered dish and mix.
Topping: 1/2c. sugar, 1/4c. cocoa and 1/2c. chopped nuts (optional). Sprinkle on top of batter.
Pour 1-1/2c. water on top of all. Bake at 350 degrees for 20-30 minutes. Serve warm with vanilla ice cream. Serves: 6-8.
Chocolate Gravy
1c. sugar
1T. butter
1-1/2c. milk
2T. flour
3T. cocoa powder
Mix all dry ingredients in a heavy saucepan with a whisk. Stir in the milk. Cook over medium heat stirring constrantly. Remove the pot when the mixture is thick like pudding. Add the butter. Stir in until completely melted. Serve over biscuits with a pat of butter on top. Serves: 6.
Hot Cocoa Mix
6-1/2c. powdered milk
1 (5oz.) pkg. non-instant chocolate pudding mix
1c. powdered chocolate drink mix
1/2c. powdered non-dairy creamer
1/2c. powdered sugar
1/2c. cocoa
Combine all in large bowl and store in two 1-quart jars. These can be stored in a dry area for up to 3 months (or longer). To prepare cocoa, dissolve 1/3c. cocoa mix in 1c. boiling water. Serves: 24.
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