I've got flour, sugar, milk, oil, cocoa powder, and unsweetened chocolateDoes anyone have any recipes or suggestions? I've got spices/vanilla/etc, just don't have any butter (if it's only got a little I can manage, since I have a bit of margarine spread that would probably be okay for a couple of tablespoons worth, but I don't want to use a half cup of it, you know?).
Thick Chocolate Pudding SERVES 4 Highly Rated 1/3 cup sugar 1/4 cup cocoa 3 tbsp cornstarch 1/8 tsp salt 2 cups skim milk 1 tsp vanilla extract In a 2-qtmicrowave-safe bowl, combine the first four ingredients Stir in milk until smooth Microwave, uncovered on high for 3 minutes; stir Microwave 4-6 minutes longer or until thickened, stirring after each minute Stir in vanilla Pour into individual serving dishes; cool Refrigerate Garnish with whipped topping if desired- Extra Rich Dark Chocolate Brownies (Adapted from a 1940’s recipe) (I like it chocolatey) Makes 32 bars (2″x1″) Hand mix brownies, makes them tender3/4 cup natural unsweetened cocoa 1/3 cup plus 2 tbsp Canola oil 1 cup sugar 2 well beaten eggs 1/2 tsp vanilla 3/4 cup sifted flour 1/2 tsp baking powder 1/2 tsp salt Optional Can kick the chocolate level a notch: Add 1/3 cup mini chocolate chips in the chocolate mixtureWhen brownies just come out of the oven, spread mini chocolate chips and spread like frosting…yum…Preheat oven to 350°Line 8” square pan with aluminum foil (easier to lift brownies out of the pan to cool) and grease insideMix together in large bowl: cocoa and oilBlend in sugar and eggsSift flour and measure 3/4 cupSift together sifted flour, baking powder and saltHand mix into chocolate mixtureDon’t over mixPour into the 8” square panBake about 8 to 10 minutesInsert toothpick in the center, if it comes out clean, it’s doneWhen cool, cut into bars and remove from panFor easier brownie cutting: Use a pizza cutter- 1/4 of Recipe (for 8” pan of brownies): Never Fail Chocolate Frosting 3/4 cup sugar (granulated) 3 tbsp margarine Pinch of salt 3 tbsp cocoa 3 tbsp milk Mix ingredients together and bring to boil Cook 1 1/2 minutes after it comes to a boil (or mixture reaches soft ball stage, 240 degrees) If no candy thermometer is available, test for soft ball stage by dropping a small amount into cup of waterRemove from heat and beat until creamy-
