Easy Chocolate Almond Pudding | TheFencePost.com

Easy Chocolate Almond Pudding

Patty Spellman • Yuma, Colo.

  • 2 squares (2 oz) Unsweetened Chocolate
  • 2 c. Milk
  • 1 c. Sugar
  • 4 Tbsp. All-purpose Flour
  • 2 Eggs
  • 1/2 t. Almond Extract or
  • 1 t. Vanilla Extract
  • Pinch of Salt
  • 1/2 c. Almonds, sliced
  • Sweetened Whipped Cream

In a medium-sized saucepan, melt your chocolate over low heat, stirring until melted.

In a bowl, whisk together the sugar, flour, eggs and almond extract and salt.

Add to the hot milk mixture.

Continue to cook over medium heat, stirring constantly until the pudding thickens.

Serve warm or cold.

Peanut Butter Ice Cream Pie

Marlene Maurer • Lakewood, Colo.

  • 1 Chocolate Pie Crust
  • 1 qt. Vanilla Ice Cream
  • 1/2 c. Chunky Peanut Butter
  • 1 c. Whipping Cream, divided

Chill pie crust.

Soften ice cream.

Fold in peanut butter and half of whipped cream.

Spoon into pie crust.

Freeze for five hours.

Garnish with remaining whipped cream and chopped peanuts or cookie crumbs before serving.

Remove from freezer 15 minutes before serving.

Top with fresh strawberries if desired.

Sour Cream Coffee Cake

Sharon Raasch • Imperial, Neb.

  • 1 c. Walnut, chopped
  • 1/3 c. Sugar
  • 2 t. Ground cinnamon
  • 1 Yellow cake mix
  • 1 c. Sour cream
  • 1 c. Water
  • 2 Eggs

Preheat oven to 350 degrees. In a medium bowl, combine walnuts, sugar and cinnamon; mix well and set aside. In a large bowl, beat cake mix, sour cream, water and eggs until well combined. Spread half the batter in a greased 9-by-13-inch baking dish. Sprinkle with half the nut mixture, then repeat layers. Bake 25-30 minutes or until toothpick inserted in center comes out clean.

Blinna (German thin pancake)

Diane Klein • Loveland, Colo.

  • 2 c. Flour
  • 1/2 t. Salt
  • 2 Tbsp. Sugar
  • 2 c. Water, lukewarm
  • 1 cake or pkg. Yeast
  • 1/2 c. Water, warm
  • 1 Egg
  • 1 c. Boiling water
  • 1 t. Baking soda

Dissolve yeast in warm water. Mix flour, salt, sugar, lukewarm water and yeast mixture in a bowl. Cover mixture (sponge) and let set overnight, in a warm place. In the morning add egg. Dissolve baking soda in boiling water then beat into mixture; mix well. Batter will be thin and watery. Bake slightly in a slightly greased pan. Pour about 1/2 cup batter in pan, holding pan at a slight angle, move the pan in a circular motion until batter covers the entire pan. Set on hot burner. When edges begin to curl, turn and brown on the other side. Blinna should be porous and very thin.

Slow Cooker Peach Cobbler

JK Chappell, Gering, Neb.

  • 4 c. Peaches, sliced, peeled
  • 1/4 c. Sugar
  • 1 c. Biscuit mix
  • 1/2 c. Sugar
  • 1 c. Milk
  • Ice cream or whipped topping

Spray 6-quart slow cooker with cooking spray. In large bowl, gently toss peaches and 1/4 cup of the sugar. Turn into slow cooker. In medium bowl, gently beat biscuit mix, sugar and milk with whisk until blended. Pour over peaches in slow cooker. Cover; cook on low heat setting three hours or until cobbler is set in center. Serve cobbler with ice cream or whipped topping. Makes 8 servings.


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Blueberry Cream Muffins

Joyce Ramey, Greeley, Colo.

  • 4 Eggs
  • 2 c. Sugar
  • 1 c. Vegetable oil
  • 1 t. Vanilla extract
  • 4 c. All-purpose flour
  • 1 t. Salt
  • 1 t. Baking soda
  • 2 t. Baking powder
  • 2 c. Sour cream
  • 2 c. Fresh blueberries

In a mixing bowl, beat eggs. Gradually add sugar. While beating slowly pour in oil. Add vanilla. Combine dry ingredients then add alternately with the sour cream to the egg mixture. Gently fold in blueberries. Spoon into greased muffin tins. Bake at 400 degrees for 20 minutes. Makes 24 muffins.