One of my favorite deserts ever would have to be chocolate pudding pie with meringue topping. It has a simple ingredient list. There are three main components that make up the pie. There is the pie crust (either from scratch or frozen store-bought),chocolate fudge pudding, and the ever so simple meringue.
For the crust I just use the frozen store-bought variety and follow the instructions on the package.
For the filling:
1 cup of sugar – 3 beaten egg yolks – 2 heaping tablespoons of flour -2 heaping tablespoons of cocoa – 1 1/3 cups of milk – 1 tablespoon of vanilla extract
Start off by combining all of the dry ingredients and mixing them until there are no clumps left. Next add the the 3 beaten egg yolks, then milk gradually. Now cook on a medium heat and stir constantly until mixture becomes thick, then take of heat. Once mixture is off the heat add the 1 tablespoon of vanilla and thoroughly mix it into the pudding.
For the meringue:
3 egg whites – 6 teaspoons of sugar
Place the egg whites into a medium bowl and whisk until they are frothy. Next add the sugar and continue to whisk until the meringue can form soft peaks.
Now to assemble the 3 components of the pie. Place the pudding in the pie crust and put the meringue on top and work it around all of the edges.
The final touch is placing it into a 350 degree oven to just lightly brown the meringue. Once that step is done and the pie has had time to cool down it is ready to enjoy.
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Cornbread can be an essential part to any southern person’s cuisine. I know that it is for me and my family. It is a food that I have grown up with and is one of my favorite comfort foods. So one day I had asked my mother to teach me how to make her cornbread (which was here grandmothers recipe before her).
So what you need to start with is your ingredients. Approximately 2 1/2 cups of corn meal (yellow or white), 1 1/2 cups of milk, 1 egg, and 2/3 of a stick of butter that is preferably salted. The color of cornmeal doesn’t affect the taste, however it matters what kind of butter you use. If you use unsalted butter or even oil you won’t get the same crust that forms on the edges.
First step in the process is to preheat your oven to 425 degrees Fahrenheit. Then you will need to mix the cornmeal, milk, and egg together. You will want it to at the consistency of a thick pancake batter. When the temperature of the oven is close to 425 put you skillet in the oven with the 2/3 of the butter stick in it. You’ll know when to add the cornmeal mixture when the butter starts to brown and bubble.
Next pour the mixture into your skillet and for approximately 20 minutes at 425 or until the surface appears golden brown.
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