Hats off to you for raising three boys :-) Just for the sake of not confusing anybody: you actually mean to say substitute, not add, 6 tablespoons of flour, right? Otherwise, I'm wondering:why is it 6 tablespoons of flour instead of a quarter of a cup like it was for the corn starch? A quarter of a cup is 4 tablespoons, and because of how you can really tell if not mixed well that you are using flour instead of cornstarch, I am puzzled that the amount should be more. Thanks for any clarification. I'm only asking because I had putting made from flour before, and you could tell from the taste that that was what was used.
On Mar 2, 2015, at 7:39 PM, Regina Marie <[email protected]> wrote: For this recipe, add 6 bablespoons white flour. R -----Original Message----- From: Kathy Brandt via Cookinginthedark [mailto:[email protected]] Sent: Monday, March 02, 2015 3:18 PM To: [email protected] Subject: [CnD] chocolate pudding from corn starch From: Kathy Brandt Sent: Monday, September 18, 2006 10:56 PM To: kathy brandt Subject: chocolate pudding rom Cornstarch 1/2 cup white sugar 3 tablespoons unsweetened cocoa powder 1/4 cup cornstarch 1/8 teaspoon salt 2 3/4 cups milk 2 tablespoons margarine or butter 1 teaspoon vanilla extract DIRECTIONS: 1. In a saucepan, stir together sugar, cocoa, cornstarch and salt. Place over medium heat , and stir in milk. Bring to a boil, and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Remove from heat, and stir in margarine and vanilla. Let cool briefly, and serve warm, or chill in refrigerator until serving. Serves four. __________ NOD32 1.1761 (20060918) Information __________ This message was checked by NOD32 antivirus system. http://www.eset.com _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
