Grandma's Chocolate Pudding

My grandmother wrote this recipe card out especially for my father so that he could make this pudding even when she was not visiting. I follow the recipe, but cut the sugar in half.

2 c milk

1.5 ozs unsweetened chocolate

2 eggs (for a super-silky pudding, use 4 egg yolks)

2 Tbsp cornstarch

1/2 c sugar

1 tsp vanilla 

Warm milk and chocolate over medium heat in a pot at least triple its volume until chocolate is melted. Stir regularly to avoid scorching. 

While milk is heating, combine sugar and cornstarch; whisk well to combine (this is what ensures no lumps). Then add eggs. When you put them in the bowl, it won't look like it will come together, but it will: just keep whisking!

Whisk some hot milk into the mixture to lighten it, then pour the lightened mixture into the pot, whisking furiously.

Finished product.

Family tradition: eat warm with a scoop of vanilla ice cream on top! 

Sharon's Mandelbrot

This recipe comes from my neighbor's husband's grandmother. I think that's got to be the best kind of recipe. Directions are vague, as only grandmothers can manage.

1 stick + 1-2 Tbsp butter
1 c sugar
3 eggs
2 tsp almond extract
4 Tbsp sour cream
"enough flour to make a stiff dough"
2 Tbsp (yes, Tbsp) baking powder
1 tsp baking soda
1/4 c chopped toasted almonds

Cream butter and sugar. Beat in eggs and almond extract. Add sour cream, then add dry ingredients. Ballpark for flour is 3-4c, or as little as necessary until you can handle the dough with your hands to roll a small log. Divide into 4 small, equal logs. Bake logs at 300-325 degrees for 20-25 minutes, leaving lots of room in between, as logs will more than double in volume. Let cool at least 5 minutes. Slice logs with a serrated knife. Turn slices on their sides; bake until golden, turning as needed.

Browned Butter Spritz Cookies

My grandmother made these delicate little cookies every year for Christmas, although she didn't use browned butter in them. She did, however, make brown butter for dumplings and vegetables. Combining the two yields a tender, extremely flavorful cookie that melts in the mouth. It also seems the perfect way to remember her at this time of year.

3 sticks butter
1/2 c granulated sugar
1/4 c powdered sugar
1 egg yolk
1 1/2 tsp vanilla
3 Tbsp milk
2 3/4 c unbleached all-purpose flour
1/4 tsp salt
Colored decorating sugar (optional)


Heat butter in medium large saucepan over medium heat until completely melted. Continue to cook over medium heat; butter will sizzle as water cooks out. Stir occasionally. When butter stops sizzling, watch it closely. When color becomes golden brown and milk solids on bottom of saucepan are deep brown (do not let them burn), remove from heat. Strain into mixing bowl. Refrigerate 2 hours or until set. Remove butter from refrigerator; let stand 15 minutes to soften before proceeding with recipe.

Preheat oven to 350 degrees. Beat browned butter and sugars until light and creamy. Add egg yolk and vanilla; beat until smooth, scraping down sides of bowl. Add milk; beat to incorporate. Add dry ingredients; mix until well blended.

Press dough through a spritz press fitted with decorative plate of your choice onto parchment-lined baking sheets about 1" apart. Sprinkle with red or green decorating sugar if desired. Bake 8 minutes or until set and just beginning to brown. Allow cookies to cool on baking sheet for 3-5 minutes, then remove to a cooling rack to cool completely. Makes about 4 1/2 dozen.

Overnight Tapioca Pudding

The flavor and texture of instant tapioca can never compare with the pearls my grandmother used to make her pudding. An overnight soak in the fridge nearly eliminates the long cooking and stirring time that keeps many of us from making this old-fashioned treat.

1/2 c small pearl tapioca
4 c milk
1/2 c sugar
2 egg yolks
2 tsp high-quality vanilla extract

Combine tapioca and 1 cup milk in a tightly sealable 2-cup container. Close and refrigerate overnight.

The next day, combine refrigerated mixture with remaining 3 cups milk. Bring slowly to a simmer over medium-low heat, stirring often to prevent scorching. Meanwhile, combine egg yolks and sugar in a 2-cup or larger Pyrex measuring cup; beat well to combine.

When mixture comes to a simmer, ladle 1/2 cup of it into the egg yolk-sugar mixture, beating well. (This step is called "tempering" and is essential to preventing curdled yolks.) Repeat with another 1/2 cup of mixture. Once incorporated, dump egg yolk mixture all at once into hot pot and stir well. When mixture returns to a simmer, remove from heat and add vanilla extract. Serve warm.

Grandmother's Graham Cracker Torte

My grandmother used to make this for me. I am reproducing it here with a few alterations.

Crust:
12 full sheets graham crackers (24 squares)
1/3 c butter, melted

Custard:
4 egg yolks
3 c milk
1/2 c + 2 Tbsp sugar
1/4 c cornstarch
1 tsp vanilla extract

Meringue:
4 egg whites
1/3 c sugar
1/4 tsp cream of tartar
1/2 tsp vanilla extract
1 Tbsp sugar
1 Tbsp cornstarch
1/3 c water

Place graham crackers in a gallon-size zip-top bag. Crush with a rolling pin. Remove to a medium bowl. Add butter; combine thoroughly. Reserve 1/2 cup of crumb mixture; press remaining mixture into the bottom of a 9"x9" square glass dish. Set aside.

Preheat oven to 325. For custard, combine egg yolks, sugar and cornstarch; whisk well.

Heat milk in a saucepan over medium heat. When milk boils, ladle a bit into egg yolk mixture. Whisk to combine and lighten yolk mixture, then whisk this mixture back into pot. Whisk continuously until mixture thickens, then pour onto prepared crust. Set aside.

In a medium bowl, whip egg whites until frothy. Add cream of tartar, 1/3 c sugar and vanilla. Whip until stiff peaks form. Set aside briefly.

In a small saucepan, combine 1 Tbsp each sugar and cornstarch. Pour in water; whisk to mix. Boil mixture for 15 seconds or until clear and thickened, then remove from heat. (This mixture will stabilize the meringue and give it additional texture.) Whip into egg whites by tablespoonfuls. When thoroughly incorporated, whip 10 additional seconds. Spread meringue over hot custard filling, sealing to edges. Sprinkle with reserved crumbs. Bake 20 minutes or until puffy and lightly browned.

Cool thoroughly before cutting. Refrigerate leftovers. Serves 10.