1 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
Sift the above ingredients together.
Add to the above ingredients:
1/2 cup milk
1 teaspoon vanilla
2 tablespoons soft butter
Mix until smooth. Pour batter into a greased 1.5 quart pyrex dish or greased 9 inch square pan.
Mix 1/2 cup of brown sugar and 2 tablespoons cocoa together. Sprinkle this mixture over the batter.
Pour 1 1/2 cup of boiling water over all. Do not stir.
Bake at 350F for 25 minutes - 30 minutes or until toothpick comes out clean after inserting in pudding.
This is a unique dessert as the chocolate syrup goes to the bottom of the dish and the pudding rises to the top!
The butterscotch pudding version will be posted soon!
(makes 2 – 9” pies)
2 pkgs. (8oz. each) cream cheese
1 cup white sugar
¼ tsp. salt
2 tsp. lemon juice
2 tsp. vanilla
1 container (32 oz.) Cool Whip (thawed)
3 cups fresh or frozen blueberries
Graham Cracker Crust (for 1 – 9” pie)
1 ½ cups graham cracker crumbs
¼ cup butter (melted)
1 tbsp. white sugar
Mix the above ingredients for the graham cracker crust mixture for a 9” pie crust. Press firmly on bottom of pie plate. Bake at 400F for 8 minutes. Let cool.
In a separate bowl, blend cream cheese, sugar and salt until smooth and fluffy. Stir in lemon juice and vanilla. You can use an electric mixer for the filling.
Fold in whipped topping (1 1/4c) and frozen blueberries (if you don’t have fresh blueberries). Pour this mixture over cooled crust. Chill at least 3 hours.
It can be frozen for later use. We have used this recipe for many years!