Monthly Archives: April 2020

Chocolate Bread Pudding

When I was a kid, and we had stale bread (rare to have any bread with all those mouths…), Mom would whip up a batch of chocolate bread pudding. In fact, it wasn’t until after Peg and I married that I found out about bread pudding that didn’t have chocolate! Protected life, I guess. (And I strongly suspect Dad arbitrarily declared bread as “stale” whenever he wanted some pudding…).

For some reason I never got the recipe for that. My sisters are going to come back with “well I have it”, but I’ve come up with a recipe that I think comes close. It leans very heavily on a recipe I found online:

This was excellent, but I increased the chocolate by 25%, the bread by about 30%, and subtly added butter by heavily buttering the baking dish. The original recipe also called for white bread with crusts removed (far too posh), while I opted for a 50 cent day-old loaf of Italian bread, crusts and all. Far more character, especially with that cornmeal from the baking peel.

Here is my version:

Preheat oven to 350F.

  • 2.5 ounces semi sweet chocolate (Baker’s this time)
  • 1/2 C half and half
  • 2/3 C sugar
  • 1/2 C milk
  • 1 large egg
  • 1 t vanilla extract (simply Organic is just lovely)
  • 1/4 t salt
  • 4 C bread cubes
  • 1 T salted butter

Melt the chocolate in the microwave or a double boiler.
In a large bowl, whisk together the sugar, milk, egg, salt, and vanilla extract.

When the chocolate is well melted, stir in the half and half, then combine the chocolate mixture with the milk mixture. Stir in the bread cubes, and let them rest to fully absorb the liquid.

Heavily butter a one quart baking dish (stoneware or glass), leaving the excess in the bottom of the dish. (Subtle, right?)

Bake for 30-40 minutes. A knife in the center should come out nearly clean.

Let it rest for as long as you can stand. Serve with ice cream, whipped cream, or creme Anglaise. Or all of them.

Cornstarch Pudding

Peggy dredged this up from an ancient text (her recipe book when we were newly wed), and it strikes a chord with me. My grandfather Earle was a chemical engineer, and in one of his early jobs worked for Royal Pudding, developing the specific recipe or “formula” used to make Royal chocolate pudding, or so I was told. I think I know what went into the package…

Combine in saucepan:

For chocolate…

  • 2/3 C sugar
  • 3 T cocoa powder

For vanilla…

  • 1/3 C sugar

For all…

  • 1/4 C cornstarch
  • 1/8 t salt

Whisk dry ingredients together, then whisk in

  • 2 3/4 C milk

Stirring constantly, bring this mixture to a boil. Boil about a minute, until pudding thickens. Let pudding cool slightly, then whisk in:

  • 1 T vanilla extract
  • 2 T butter

Serve warm or cold. Pudding can be covered with plastic wrap to prevent the formation of a skin.

The original recipe page

I haven’t made this in years, but it’s a damned inexpensive treat for poor newlyweds!

Evelyn’s Rice Meatballs (Porcupines)

The original recipe card. Sis (Evelyn) typed that up on Peg’s typewriter.

Another recipe dredged from the annals of history. Along with my grandmother’s recipe for doughnuts, this old favorite was found as Peg was rifling through one of her old recipe books. It’s one of very few recipes her mother, Evelyn, ever wrote down.

  • 1 C Minute Rice
  • 1 lb ground beef
  • 1 egg, slightly beaten
  • 2 t grated onion
  • 2 t salt
  • 2 1/2 C tomato juice, divided
  • 1/2 t sugar
  • 1/4 t pepper

Reserve 2 C of tomato juice and sugar. Combine other ingredients. Form into 18 equal-sized meatballs. Place meatballs in a skillet. Mix the sugar and remaining tomato juice, and pour over meatballs.

Bring to a boil, then reduce heat. Simmer covered for 15 minutes, basting occasionally.

Grandma Rose’s Doughnuts

Oh, I remember these from my youth. I never got to meet my maternal grandmother, but Mom used to make these all the time for Dad. I was thinking about them a couple of weeks ago, wondering whether any of my sisters had the recipe. Unfortunately, all three of my sisters have recently moved residence. If they are like me (I suspect as much) the recipe books are hidden away in boxes that won’t be found until the next millennium…

Peg just happened to be thumbing through an old recipe book of hers. Lo and behold, this recipe showed up, along with several other treats from the past, like her mother’s recipe for “rice meatballs”, also known as “porcupine” meatballs. I just call that good karma…

But, for the doughnuts…

Mix together:

  • 1 egg
  • 1 C sugar
  • 1 C sour milk
  • 1 1/2 T shortening


  • 4 C flour
  • 1 3/4 t baking soda
  • 1 3/4 t cream of tartar
  • 1 1/2 t nutmeg

For glaze, mix 1/3 C boiling water to 1 C confectioners sugar.

Roll out dough on a lightly floured surface to 1/2 inch thick. Use doughnut cutter to cut doughnuts (and hole!). Re-roll scraps to make more donuts, and the final scraps can be fried as-is odd shapes.

Heat several inches of shortening in a deep skillet or fryer to 350F. Fry doughnuts until golden brown on one side, the flip and fry the other side.

Drain on rack over paper towels. Glaze when cool.

The original – but whose handwriting is that?

Simple Chocolate Sauce

When we were kids, Mom used to make a chocolate sauce for ice cream. I couldn’t remember the recipe so I poked around the web for a bit, found a recipe at Of course I modified it (butter!).

  • 1C granulated sugar
  • 1/2 C cocoa powder ( I used Droste)
  • Pinch of salt
  • 1/2 C cold water
  • 1T vanilla extract
  • 1T butter

Combine the sugar, cocoa and salt in a small saucepan. Whisk the dry ingredients until all lumps break up. Sift if you lean toward fussy. Stir in the cold water and mix well before applying heat.

Gentle bring to a boil, then simmer for five minutes.

Let cool for a few minutes, then stir in butter and vanilla.

Great over ice cream.

Yield is about two cups, and if you have leftovers, it can be stored in the refrigerator for up to two weeks.

I made a second batch with half of the sugar replaced with corn syrup (just Karo light), hoping to avoid cold crystallization of the sugar. I’ll report back, perhaps with a modified or alternate recipe.