I began cooking when I was about 11 or 12 years old, and it was almost therapuetic, even then. After I got married, in 1982, I began really trying to come up with recipes and menus of my own.
I catered a few parties here and there, but I have no artistic abilities, so cake decorating wasn't my thing, and that limited my opportunities.
I do make a lovely display of food, and can, given time and space, make a lovely buffet or tablescape, but my food is what I focus on. After all, the beautiful cakes, etc. only look that way until they are cut... it is then that the true test of the cook begins. I'm not saying my food is ugly, because it isn't. You eat with your eyes first, so it has to be visually appealing.
I cook some really fancy things, and I will include those recipes here and there. But everyday food is where the majority of cooks need help. It is the newly married couple, or the beginning cook I want to reach; those struggling to come up with tasty dishes for the average Sunday meal or a dish they can make over the weekend and re heat or restyle during the week, to broaden their menu on a smaller budget.
I love to smoke foods, grill a steak, etc. But I am a southern "if it ain't fried, it ain't supper" kind of gal. Most of my dishes aren't typically low fat nor are they figure friendly. They are comfort food... pure and simple.
One of the hardest things I learned to make was a good mashed potato dish... sounds simple, but there are so many potatoes out there, and some are great for roasting, but few lend themselves to that creamy texture we love when sitting down to a true "Sunday supper at Grandma's" taste.
So it is the everyday cook who should most enjoy my dishes. I certainly don't advocate fried food everyday, but I truly enjoy my share of country fried steak and gravy, fried chicken, pot roast, pork shoulder, etc. I love to eat, I love to cook for others and my motto is "Never trust a skinny cook; if they don't eat their own food, why should I?'"
There are plenty of folks out there who can show you how to make a standing rib roast, and I may publish my own version, but I want you to be able to take that unexpected afternoon off or that lazy Saturday and turn it into something that takes you back to your childhood, or makes you think of your Grandma or Great Grandma when you eat it.
Please let me know how these recipes work for you and your family. Tell me and the followers if you put your own spin on a dish. I'd love to know if the tips, recipes, etc are helpful....comment on individual recipes or post as you like. I love to hear how someone has made a dish their very own.

The photos of recipes you will see here are pics of the actual dishes I have made and served my family... if you look closely, you may see a dirty dish or two, or a hand in the photos... I think you should only publish a recipe you have tried and tested on your own family. ENJOY!

Thursday, September 29, 2011

Oh, So Good Chocolate Pudding

First of all, do NOT think that if you make something from scratch, it has to take much longer than the pre-packaged foods. This recipe is one of thoe recipes that takes one to two minutes longer than opening the package, and HONESTLY, that is ALL!If you like chocolate pie, pudding, creme' brulee', I strongly urge you to try this recipe as your Go-To Recipe... Adjust the amount of cocoa, or even try one of the new Dark Cocoas for a more intense, "grown-up" flavor.

Ingredients:

1/2 cup white sugar
4 tablespoons unsweetened cocoa powder*
1/4 cup cornstarch
1/8 teaspoon salt
2 3/4 cups milk
2 tablespoons margarine or butter
1 teaspoon vanilla extract

With a fork or whisk, beat all the dry ingredients together.
Put Dry ingredients into a saucepan, and pour cold milk on top. Whisk over medium heat, until the mixture boils or thickens, whichever comes first. If you put in a metal spoon, and the mixture coats the back of the spoon, it is done.
Remove from heat, stir in Margarine, and vanilla.
Pour into six 1/2 cup pudding cups or divide into bowls for pudding. Pour over a pre-baked crust and top with whipped cream (of course, I feel homemade is better), or meringue for pie.
If you put plastic wrap on top of pudding, touching the top, you wont get the "skin" on the top. To me, the "skin" says homemade, so I omit this step. Cool, and serve...

Note: For sweeter pudding, increase sugar to a total of 3/4 cup, or in between... play with the sweetness. If you get it too sweet, sprinkle tiny bits of salt on top, whisk well, taste again, until it tastes like you want...
* I use 4 Tablespoons Cocoa to make it richer, or 3 Tablespoons of Dark Cocoa to make Dark Chocolate Pudding.



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