Thursday, May 26, 2011

Chocolate Pudding

My mother-in-law brought us a can of evaporated milk on her recent visit, so I made this pudding for the first time. I'll never use instant pudding mix again (as long as I have access to evaporated milk).

Original recipe credit: Cooking Light (I think)
yield: 6 servings

1/2 cup sugar
3 Tbsp cornstarch
3 Tbsp cocoa
1/4 tsp salt
2 1/2 cups 1% milk
1/2 cup evaporated milk
2 oz bittersweet chocolate
1 tsp vanilla

1. Combine first 4 ingredients in a medium saucepan; stir with a whisk. Gradually add evaporated milk and 1% milk, stirring with a whisk. Bring to a boil over medium-high heat, stirring constantly with a whisk. Reduce heat and simmer 1 minute or until thick. Remove from heat; add chocolate, stirring until melted and mixture is smooth. Stir in vanilla. Pour about 2/3 cup pudding into each of 6 ramekins; cover each serving with plastic wrap. Chill at least 4 hours.

Classic White Bread

I know that white bread isn't the healthiest thing out there, but this bread...oh, it's so, so yummy. Great for sandwiches or just warm with butter....oh, yum. Keep a loaf, freeze a loaf, and give away a loaf.

Original recipe credit: Melissa, maybe? I've had this recipe since college and don't remember exactly where I got it.
yield: 3 loaves

3 cups warm water
3 Tbsp active dry yeast
1 Tbsp salt
1/4 cup vegetable oil
1/2 cup sugar
8 cups flour

1. In large bowl, combine first 5 ingredients with 4 cups flour. Let rise until doubled, about 30-45 minutes. Gradually add remaining 4 cups flour, kneading until smooth. Place dough in a large oiled bowl, turning to coat. Cover with a damp cloth; let rise in a warm place until doubled, about 45 minutes.
2. Punch dough down and let rest a few minutes. Divide dough into 3 equal parts. Shape into loaves and place into greased bread pans. Let rise in a warm place until doubled, about 45 minutes.
3. Preheat oven to 350°.
4. Bake at 350° for 35-45 minutes.

***If you live in Europe, you may need more than 8 cups of flour. I think I used 10-12 cups the last time I made this bread.***