[CnD] chocolate pudding from corn starch

Regina Marie reginamariemusic at gmail.com
Tue Mar 3 14:19:02 EST 2015

Yes I meant substitute of course. As to why, a wiser cook than I would have
to tell you that. I only know half a recipe is 3 tablespoons flour or 2
tablespoons cornstarch and a whole recipe is 6 tablespoons of flour or 4
tablespoons of cornstarch. I am a very practical cook and just know what

Regina Marie
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-----Original Message-----
From: Kathy Brandt [mailto:katya20707 at comcast.net] 
Sent: Monday, March 02, 2015 6:07 PM
To: Regina Marie
Cc: <cookinginthedark at acbradio.org>
Subject: Re: [CnD] chocolate pudding from corn starch

Hats off to you for raising three boys :-)

Just for the sake of not confusing anybody: you actually mean to say
substitute, not add, 6 tablespoons of flour, right? Otherwise, I'm
wondering:why is it 6 tablespoons of flour instead of a quarter of a cup
like it was for the corn starch? A quarter of a cup is 4 tablespoons, and
because of how you can really tell if not mixed well that you are using
flour instead of cornstarch, I am puzzled that the amount should be more.
Thanks for any clarification. I'm only asking because I had putting made
from flour before, and you could tell from the taste that that was what was

On Mar 2, 2015, at 7:39 PM, Regina Marie <reginamariemusic at gmail.com> wrote:

For this recipe, add 6 bablespoons white flour.

-----Original Message-----
From: Kathy Brandt via Cookinginthedark
[mailto:cookinginthedark at acbradio.org] 
Sent: Monday, March 02, 2015 3:18 PM
To: cookinginthedark at acbradio.org
Subject: [CnD] chocolate pudding from corn starch

       From: Kathy Brandt
Sent: Monday, September 18, 2006 10:56 PM
To: kathy brandt
Subject: chocolate pudding rom Cornstarch

1/2 cup white sugar
3 tablespoons unsweetened cocoa powder
1/4 cup cornstarch
1/8 teaspoon
2 3/4 cups
2 tablespoons margarine or butter
1 teaspoon vanilla extract
1. In a saucepan, stir together sugar, cocoa, cornstarch and salt. Place
over medium heat , and stir in milk. Bring to a boil, and cook, stirring
constantly, until mixture thickens enough to coat the back of a metal spoon.
Remove from heat, and stir in margarine and vanilla. Let cool briefly, and
serve warm, or chill in refrigerator until serving.  Serves four.

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