Feb. 16, 2012
By Ginger Isham
From a recent Woman’s Day magazine, the following info was sent to me by the other Virginia in our family, my sister-in-law, Ginny.
Chocolate squares can be kept up to a year if stored in tight, wrapped paper in a cool, dark and dry place. If there are white spots or a dusty film called “bloom,” the spots mean that the cocoa butter (fat) has separated and the film means the sugar has dissolved through condensation. Do not throw away because they will be rejoined in the cooking process.
I like to reminisce from the pages of Good Old Days Magazine. This is an amazing recipe I found a few months back and it is really good for people unable to tolerate milk.
1 cup sugar (try with 2/3 or ¾ cup)
5 heaping tablespoons flour
5 level tablespoons cocoa
Pinch of salt
2 ½ cups boiling water
2 teaspoons vanilla
Butter (size of a walnut)
Mix the dry ingredients and pour gradually into boiling water (I use a whisk to stir) and cook until thickens and is smooth. Remove from heat and stir in butter and vanilla. Cool. While stirring, pour into baked pie shell. Can refrigerate. Serve with whipped cream or maybe make a meringue for the top, and brown.
CHOCOLATE RIBBON BREAD PUDDING FOR TWO
2/3 cup half and half (use part whole milk)
¼ cup sugar
1 teaspoon vanilla
2 medium croissants (cut into 1-inch cubes)
1 ounce chopped bittersweet chocolate
Lightly spray a small casserole dish with oil. Put half of the croissant cubes in baking dish. Sprinkle chopped chocolate pieces on top and spread rest of croissant cubes over the chocolate. Whisk together eggs, sugar, half and half and vanilla, and pour over croissant mixture. Sprinkle extra sugar over all. Bake in oven 325 degrees for 30-40 minutes, or until top is golden brown. Let cool for a few minutes and then drizzle melted chocolate over pudding. You can also use chocolate syrup, and serve with small scoop of vanilla or chocolate ice cream and/or whipped cream. Double or triple recipe if you want to serve more than two people.
Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.