CREAMY HOT COCOA
It's old fashioned, it's comforting, it makes the kitchen smell wonderful and it's good for the soul.
Provided by JEANIE BEAN
Categories Drinks Recipes Hot Chocolate Recipes
Time 7m
Yield 4
Number Of Ingredients 7
Steps:
- Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn't scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature.
Nutrition Facts : Calories 310 calories, Carbohydrate 52.8 g, Cholesterol 28.3 mg, Fat 8.7 g, Fiber 2.4 g, Protein 9.3 g, SaturatedFat 5.4 g, Sodium 102.1 mg, Sugar 47.7 g
MRS. EWING'S CREAMY COCOA
From "Chocolate and Cocoa Recipes," circa 1908. Several of the cocoa recipes in this book use this method of half milk and half water, thickened with flour. I tested this one, and it is creamy, though definitely different from all-milk cocoa. I found that the flour had a tendency to seize up, so I strain this before serving. You can find this cookbook and a few other antiques on the Project Gutenberg site.
Provided by Kitty Z
Categories Beverages
Time 7m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Stir together in a saucepan the cocoa, flour, sugar, and salt.
- Gradually add the boiling water and let the mixture boil for 5 minutes, stirring constantly.
- Remove from heat, add the boiling milk, and serve. (Strain if necessary.).
Nutrition Facts : Calories 167.7, Fat 5.3, SaturatedFat 3.2, Cholesterol 17.1, Sodium 141, Carbohydrate 27.2, Fiber 2, Sugar 12.7, Protein 5.9
CREAMED EGGS
All you need are the eggs and a cream sauce. This dish is great served over toast at breakfast for the day after Easter because it uses up some of your leftover eggs!
Provided by JOYCEJJ111
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 20m
Yield 3
Number Of Ingredients 6
Steps:
- Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Melt butter in saucepan, add flour until it forms into a ball. Slowly add the milk and stir until the sauce comes to a boil.
- Stir the white pepper, salt, black pepper, and chopped eggs into the sauce; stir until the eggs are heated.
Nutrition Facts : Calories 311.5 calories, Carbohydrate 12.4 g, Cholesterol 405.4 mg, Fat 20.9 g, Fiber 0.2 g, Protein 18.6 g, SaturatedFat 10 g, Sodium 261.3 mg, Sugar 8.4 g
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