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.






April 4, 2025

Chia Pudding

Ingredient

1 serving

4 servings

8 servings (1 qt.)

Unsweetened almond milk

1/2 cup

2 cups

4 cups

Chia seeds

2Tbsp.  

1/2 cup

1 cup

Maple syrup, honey, or agave syrup

2 tsp. 

2 1/2 Tbsp.

5 Tbsp.

Vanilla, lemon  or almond extract

1/4 tsp.

1 tsp.

2 tsp.

Cinnamon

1/4 tsp.

1 tsp.

2 tsp.

Salt

Small pinch

Generous pinch

1/2 tsp.

Cocoa powder (optional)

1 Tbsp.

1/4 cup.

1/2 cup


Topping suggestions:

Fresh berries
Chopped nuts or granola
Coconut flakes
Maple syrup
Greek yogurt
Sliced banana
Grated chocolate

In a bowl, combine all ingredients and stir well.  Cover and refrigerate.  Stir every half hour, taking care to incorporate any chia that has clumped at the bottom of the bowl. Continue to stir every half hour until chia seeds no longer sink to the bottom, and the pudding is the same texture all the way through.  Continue chilling for 8 hours or overnight for the pudding to set.  Serve with toppings of choice. Once the pudding has set, it can be stored in the refrigerator in a covered container up to five days.  If it thickens too much, add small amounts of almond milk until it is of the desired consistency.

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