I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Tuesday, January 5, 2016

Warm Chocolate Pudding Cakes

1 cup all-purpose flour
1/3 cup sugar
1 ½ tsp. baking soda
5 Tbsp. unsweetened cocoa
2/3 cup fat-free vanilla yogurt
2 Tbsp. fat free milk
2 Tbsp. reduced-calorie margarine, melted
1/4 cup dark brown sugar
1/4 cup fat-free fudge topping
6 Tbsp. water, boiling

Preheat oven to 350 degrees. Whisk together flour, 1/3 cup sugar, baking soda and three tablespoons of cocoa powder. In another bowl, stir together yogurt, milk, and margarine. Combine wet and dry ingredients with a few quick strokes; divide among six 8-oz. Custard cups. Stir together remaining 2 tablespoons of cocoa powder, fudge topping, and brown sugar. Drop cocoa mixture by tablespoonsful onto the center of each cup; top each with 1 tablespoon boiling water. Bake until firm, about 12 to 15 minutes. Serve warm in custard cups. Yields 6 servings, 5 W.W. points per serving.
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