I don’t know if this is actually the recipe that my Mom-mom used but it is close. If you don’t like the ‘skin’ that cooked pudding has then simply place a piece of plastic wrap over the warm pudding so that the wrap touches the top of the pudding. When cool you remove the wrap and the ‘skin’.
Just Like Grandma’s Chocolate Pudding
- 2/3 c. sugar
- 1/4 c. cocoa powder
- 4 T. cornstarch
- 1/4 t. salt
- 2-1/4 cups milk
- 2 T. butter or margarine
- 1 teaspoon vanilla
In a medium size saucepan whisk together the first four ingredients. Slowly stir in the milk.
Cook this mixture over medium heat until it boils. Stir constantly and boil for about 1 minute.
Remove your pan from the heat and stir in the butter and vanilla.
Pour into a serving bowl and chill for about 2-3 hours.
I usually only use 2 cups of milk and then pour this into a baked pie shell or a graham cracker crust. Chill for 2-3 hours. Top with whipped cream, if desired.
**This post does contain affiliate links which help to support my blog and my family.
Chocolate Chip Cookies are always a favorite around here. Did you know that August 4th is National Chocolate Chip Cookie Day? Be sure to share a link to your favorite recipe in the comments below.
Granny’s Chocolate Chip Cookies
- 2 1/4 c. all purpose flour
- 1 t. baking soda
- 1 t. salt
- 1 c. butter, softened
- 3/4 c. brown sugar
- 3/4 c. sugar
- 1 t. vanilla
- 2 eggs
- 1-2 12 oz packages of chocolate chips
- 1-2 c. chopped nuts, optional
Preheat the oven to 350.
Combine the flour, baking soda, and salt. Mix well.
Cream together the butter, sugars, and vanilla.
Add the eggs, one at a time, and beat well.
Gradually add in the flour mixture.
Stir in the chocolate chips and nuts.
Drop by Tablespoons on ungreased cookie sheet. I love these pans!
Bake for 9-11 minutes or until golden brown.
Let cool 2 minutes and remove from pan.
Enjoy with a tall glass of cold milk!
Coconut is one of my favorite flavors and I’ve been severely deprived lately. That changed over the 4th of July week though when I made this delicious pie. I didn’t pay attention and made too much filling … Oops! This recipe should be just enough for an 8 or 9 inch pie though.
I have been ‘cheating’ and using the store bought pie crusts from the dairy section but nobody has complained yet. You could also use a graham cracker crust or one of the vanilla crumb crusts I’ve seen at some stores. Continue reading Nanny’s No Bake Coconut Cream Pie
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Recently I was asked to purchase some ‘Poo Spray’. We have one small bathroom to share among all of us and the idea was a good one however when I researched the prices on Amazon they were rather expensive. So rather than flushing all that money away I decided to make my own. Continue reading Homemade Poopourri Spray
I will admit I haven’t made this in a while as I just haven’t had the time. There was a time that this was the only pie crust I’d use though. I plan to try my hand at it again soon when I make some Fried Apple Pies.
Pie crusts are always something fun that the kids can help with too. My littles love to get the scraps or ‘extras’ that I cut off the sides. They make their own little pies or designs with them. It’s edible play dough!
Whipped Pie Crust
- 3/4 c. shortening
- 1/4 c. boiling water
- 1 T. milk
- 2 c. all purpose flour
- 1 t. salt
Put the shortening in a mixing bowl.
Add the hot water and milk.
Tilt the bowl and beat until it is creamy and holds a soft peak.
Sift the flour and salt together. Add the mixture.
Mix well, just until it forms a soft dough.
Makes 2 9-inch flaky crusts
This is our go-to recipe when making cakes around here. Everyone loves to help and they also enjoy licking the bowl afterwards.
- 1/2 c butter or margarine, softened (you can also use butter flavored Crisco)
- 2 t. vanilla extract
- 4 c confectioners sugar, sifted
- 2-3 T milk
- 2 -3 T light corn syrup, optional
Cream butter in a mixer until smooth and fluffy. Gradually beat in confectioners sugar until smooth. Add vanilla extract.
Add milk, a tablespoon at a time until desired consistency, and beat for an additional 3-4 minutes.
For fluffier icing add a little corn syrup at a time, beating well after each addition.
You can also use food coloring to change the color of the icing and different extracts to change the flavor.
Cocoa can be added for chocolate icing, as well. Use about 1/2 c. cocoa powder and increase the milk as needed to create the desired consistency.
Coconut can also be added to this icing for cakes. Use 1-2 cups of coconut for 1 batch of icing. **To tint the coconut you can put the coconut in a bowl and add 1-2 drops of food coloring. Stir with a fork until blended.