Snickers Chocolate Pudding
A few nice cookbook images I found:
Snickers Chocolate Pudding
Image by jamieanne
Another recipe from former MasterChef Australia contestant Marion Grasby. This time the recipe comes from her cookbook. It’s a boozy choc bar chocolate pudding. Basically, a souffle-like chocolate batter has whiskey and chunks of Snickers bars mixed in. After being baked, the tops become firm and the centers remain lava-like, melting in a chocolatey mess with a scoop of vanilla ice cream!
YUM!
Normally I am seriously against adding chocolate bars and candy to cakes and whatnot, but as the recipe came from one of my favorite MasterChef contestants and was in her cookbook, I decided to put one of my biggest pet peeves aside, just this once!
For more yummy recipes, visit my blog, The Sweetest Kitchen…
Image from page 427 of “The Boston Cooking School magazine of culinary science and domestic economics” (1896)
Image by Internet Archive Book Images
Identifier: bostoncookingsch19hill_7
Title: The Boston Cooking School magazine of culinary science and domestic economics
Year: 1896 (1890s)
Authors: Hill, Janet McKenzie, 1852-1933, ed Boston Cooking School (Boston, Mass.)
Subjects: Home economics Cooking
Publisher: Boston : Boston Cooking-School Magazine
Contributing Library: Boston Public Library
Digitizing Sponsor: Boston Public Library
View Book Page: Book Viewer
About This Book: Catalog Entry
View All Images: All Images From Book
Click here to view book online to see this illustration in context in a browseable online version of this book.
Text Appearing Before Image:
halflemon and use three-fourths a cup oforange juice, dissolving the gelatinewith half instead of three-fourths a cupof boiling water. Orange Marmalade Bavariose Soften two level tablespoonfuls ofgranulated gelatine in half a cup ofcold water and dissolve by setting thegelatine in a dish of boiling water; addthe juice of half a lemon and one cupof orange marmalade; set the mixtureinto a dish of ice and water and stiruntil it begins to thicken, then fold the milk is absorbed and the rice istender. Meanwhile cook half a canof apricots (half of the fruit and halfof the syrup) with three or four table-spoonfuls of sugar and the grated rindof an orange about six minutes. Makea border of the hot rice on a servingdish, and turn the apricots and syrupinto the center of the dish. Serve atdinner or luncheon as a dessert dish. Canned Peas with Fresh Carrots Scrape or pare two carrots, then cutlengthwise into quarters, and thequarters into pieces an inch long andone-fourth an inch wide and thick;
Text Appearing After Image:
Fruit Fudge in one cup and a half of double creambeaten solid. Turn into a dish lined,with paper or with lady-fingers orboth. Serve, when chilled and set,turned from the mould. If the mouldbe lined, the unmolding is a verysimple matter and immersing the mouldin warm water is unnecessary. Canned Apricots with Rice Put half a cup of rice over a hotfire in a quart or more of cold water.Let boil three minutes, drain, rinse incold water and drain again. Add tothe rice two cups of milk and half ateaspoonful of salt and let cook until wash these, then let simmer until ten-der in water barely to cover the pieces.When cooked the water should benearly evaporated. At this season itwill take nearly an hour to cook thecarrots, and the water must be re-newed once or twice. When the car-rots are about cooked, drain the peasin a can, rinse in cold water, then setover the fire in boiling water; let boilvigorously, then drain the peas andadd them to the carrots; add also ateaspoonful of salt, a teaspoo
Note About Images
Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability – coloration and appearance of these illustrations may not perfectly resemble the original work.
Chocolate Chip Shortbread
Image by Mrs Magic
8th May 2011
From Cookie Magic by Kate Shirazi. My inner tartan wasn’t convinced and I’m not sure it still is but fun to make. Very crumbly texture and came out a little on the "rustic" side.
I’ve set myself a challenge to only cook from books (rather than from internet or memory) for the whole of May 2011.
