Chocolate Pancakes

1 2/3 c. flour
1/3 c. unsweetened cocoa
1/4 c. sugar
1 t. baking soda
1/4 t. Salt
2 1/4 c. buttermilk
1 egg, lightly beaten
3 T. oil
In a large bowl combine flour and other dry ingredients. In a second bowl combine remaining ingredients. Stir buttermilk mixture into flour mixture until slightly lumpy. Heat a lightly greased griddle or heavy skillet over medium heat. Reduce heat to medium low (Because of the chocolate, these pancakes have to be cooked at a lower temperature). For each pancake pour 1/4 c. batter onto griddle. Cook until lightly browned; turn when tops are bubble and edges slightly dry (1-2 min. per side.) Makes 16 pancakes. Top these with powdered sugar and whipped cream, ice cream or berries...or all the above!

Submitted by Krysta Fecke (from our original swap group theme "Breakfasts.")

Double Chocolate Pudding

This is my favorite chocolate pudding recipe, by far. Good, old-fashioned comfort food at it's best. I got it from The Best Recipe Cookbook by Cook's Illustrated. If you like chocolate, this is TO DIE FOR!

2 tablespoons Dutch-processed cocoa powder

2 tablespoons cornstarch

2/3 cup sugar

1/8 teaspoon salt

1 cup light cream

3 large egg yolks

2 cups whole milk

6 ounces bittersweet chocolate, melted and cooled slightly

1 tablespoon unsalted butter, softened

1 teaspoon vanilla extract

1. Sift cocoa powder, cornstarch, sugar, and salt into large heavy-bottomed saucepan. Slowly whisk in light cream, followed by yolks, then milk. Stir in chocolate. (Chocolate will form clumps that smooth with cooking.)

2. Bring mixture to boil over medium-high heat, stirring constantly with whisk, scraping bottom and sides of pot. Pudding will gradually darken and thicken. Reduce heat to medium and cook, stirring gently but constantly with wooden spoon until pudding very thickly coats spoon or instant-read thermometer registers about 200 degrees, 1 1/2 to 2 minutes.

3. Pass pudding through fine-mesh strainer into medium bowl, pressing with rubber spatula. Leave residue in strainer. Stir butter and vanilla into pudding. Serve warm or directly cover surface of pudding with plastic wrap, cool 30 minutes, and refrigerate. Serve with whipped cream, if desired. Makes 4-6 servings.

Oatmeal Cake

1 c. quick oats and 1 1/2 c. boiling water mixed
1 c. sugar
2 eggs
1/2 c. chopped nuts
1 t. soda
1/2 t. mace
1/4 t. cinnamon
1/2 c. butter
1 c. brown sugar
1 t. vanilla
1 1/2 c. flour
1/2 t. salt
1/4 t. pumpkin pie spice

Mix oats and water and let cool. Mix dry ingredients together and sift. Cream margarine and sugars. Add eggs and beat well. Add dry ingredients alternately with oatmeal. Beat well. Bake at 350 degrees for 35 minutes in greased 9x13 pan.

TOPPING:
melt over low heat: 5 T. butter, 1/2 c. brown sugar and 1/3 c. evaporated milk, add 1 c. coconut and 1 t. vanilla. Mix and spread on cake while warm. Brown under broiler until golden brown. Best if made the day before eaten and sealed tightly.

Submitted by: Emily Saye (mom's favorite recipe May 2006)

Crock-Pot Cherry Cobbler

This recipe is soooo easy, fast, and great for a crowd. I actually like to double the fruit, especially if I need more servings. One cake mix seems to be plenty, though.

1 (21 oz.) can of cherry pie filling (may substitute peach or apple)
1 box yellow or white cake mix ( I liked white with peach, yellow with cherry)
1/2 cup applesauce

Place pie filling in a greased/sprayed crock pot. Combine dry cake mix and applesauce (mixtures will be crumbly). Sprinkle over filling. Cover and cook on low for 4 hours. Serve warm with ice cream. 10 servings.

Submitted by: Rebecca Hansen (crock pot April 2006)

Easy Mint Chocolate Chip Ice-Cream

2 c. 2% milk
2 c. heavy cream
1 c. sugar
1/2 t. salt
1 t. vanilla
1 t. peppermint extract
green food coloring
1 c. mini chocolate chips

In a large bowl stir together the milk, cream, sugar, salt and extracts until the sugar has dissolved. Color with green food coloring. Pour into ice cream freezer and freeze according to manufacturers directions. After about 15 minutes into the freezing, add the chocolate chips.
You are supposed to put this in a container and let it harden in the freezer for about 2 hours but we always end up eating it straight out of the ice-cream maker!

Submitted by Shauna Hunt (from our original recipe swap group theme "Green Recipes.")