It is my favorite time of year when strawberries are in season. In East Tenessee our locally grown favorite, Scott’s strawberries, are now available. This salad is just bursting with flavor. Spring Salad with Strawberry Balsamic Vinaigrette– Makes 4 salads … Continue reading
This is probably the best carrot cake I have ever tasted! It is from my dear friend Jane Howell. She says grating whole carrots instead of purchasing them pre-grated makes this cake exceptional. Carrot Cake 3 cups grated carrots 2 … Continue reading
My aunts, Katharyn Noble and Vorita Isaacs, didn’t have any children of their own so all their niece’s and nephews became their children. They loved us dearly and we became who we are as a result of their love. They … Continue reading
This cake has all the elements of a mounds candy bar. Rich chocolate cake layers with creamy coconut filling, coconut buttercream icing and topped with dark chocolate truffle ganache. Who could ask for more? Chocolate Mounds Bar Cake– Makes one … Continue reading
Umami, or savory is one of the five basic tastes. Sweet, Sour, Bitter, and Salty are the other four. Umami rich sauces such as soy sauce, fish sauce and Worcestershire sauce add savory flavor to this marinade. When acidic ingredients, … Continue reading
This recipe slightly browns the carrots on the range and finishes cooking them in the oven. Total cooking time: 10-12 minutes. Easy-Peasy. Roasted Carrots– 6-8 servings 2 teaspoons unsalted butter 2 teaspoons extra light tasting olive oil 1 teaspoon kosher … Continue reading
Sometimes the easiest recipes are the very best, and ones that involve kitchen “power tools” are even better! My kids’ favorite appliance in the kitchen was the blender! It’s no wonder that my son, Bill, became a bartender to earn extra money in college. One of their favorite recipes to make in the blender was (as we say in the south) choc-lit-puddin’.
This recipe takes less than 5 minutes to prepare and is perfect for young cooks. I mean, really, who needs to spend more than 5 minutes to make a yummy dessert? A note of caution is advised here… the first time my kids made the recipe without supervision they didn’t put the lid on the blender. Needless to say there was chocolate everywhere, even on the ceiling!!
Now let me warn you of the dangers of this pudding…. Once you taste it you will guard it with your life. If others try to touch it or heaven forbid eat some of your precious pudding, words of shock and disdain will spew out of your mouth! In other words, it would be best to let your family know in advance that your pudding is off limits and advise them to make their own!!
I cannot even begin to recount how many accusations and fights ensued over this pudding in my house. As a result, it was eaten hot, right out of the blender. No one’s personal bowl ever made it to the refrigerator for fear of losing one precious bite!
Chocolate Pudding
¾ cup whipping cream
¼ cup pasteurized egg whites in a carton
1 cup semisweet chocolate chips
⅛ teaspoon iodized salt
2 tablespoons granulated sugar
¼ teaspoon pure vanilla extract
Heat whipping cream in the microwave just to the boiling point (it will be steaming but not boiling). In the blender place the egg beaters, chocolate chips, salt and sugar. Blend for 20 seconds on high speed.
Remove the screw top cover from the center of the blender lid to expose the hole in the blender lid. (The hole you can pour liquids through.) With the blender running, slowly pour the hot cream through the opening in the lid (this is where my kids made their big mistake… they took the whole lid off not just the cover in the center)!
Turn the blender off. With a spatula, scrape chocolate bits off the sides of the blender downward into the pudding. Add the vanilla then blend a few more seconds to combine all the ingredients. Pour the chocolate pudding into coffee cups or ramekins for individual servings. Mmmm….
Published in The News and Neighbor on March 15, 2017
This recipe is from my friend and mentor, Mary Wood. In college, Dorothy Bedor and I would come home from school in the spring to hike. We walked the trails of Roan Mountain looking for wildflowers. Mary would spoil … Continue reading
Each year as winter ends Doc and I anxiously wait for hummingbirds to return to our woods. In April we hang the feeder outside the kitchen window in hopes attracting migrating birds. The spring wildflowers are in full bloom underneath … Continue reading
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Have you ever gone to a really fabulous Italian restaurant and tried to recreate their spaghetti sauce? For years I would come home and make sauces that just didn’t taste the same. I finally realized the type of canned tomatoes … Continue reading
Beef Stew marydukecooks.com The flavor of this beef stew is what makes it stand out. Layers of flavor are developed in the stew by browning both meat and vegetables. The brown bits left in the bottom of the pan make … Continue reading
This is a soft sugar cookie with a thick icing. In this recipe cake flour is used in place of all-purpose flour making the cookies soft and tender. These beautiful and simply decorated cookies use a cookie scoop instead of … Continue reading
