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Dear readers: The recipes today are a very few of the many that you tried, liked and said so.

Microwave chocolate pudding

2/3 cup granulated sugar

1/4 cup cocoa

3 tbsp. cornstarch

1/4 tsp. salt

2-1/4 cups milk

2 tbsp. butter or margarine

1 tsp. vanilla

Combine sugar, cocoa, cornstarch and salt in a medium-sized bowl. Gradually stir in milk. Microwave on high (full power) for 5 minutes, stirring once halfway through cooking time. Microwave on high until mixture is cooked and thickened about 1 to 2 minutes more. Stir in butter or margarine and vanilla. Chill. Makes 4 servings. Recipe can be doubled when necessary and can use Splenda in place of sugar when serving diabetics.

Pumpkin bars

2 cups flour

2 tsp. baking powder

1 tsp. cinnamon

1/2 tsp. soda

1/2 tsp. salt

1/4 tsp. nutmeg

Cream 3/4 cup butter and 2 cups sugar until light and fluffy. Blend in 2 cups pumpkin with 4 eggs. Add dry ingredients and add some chopped nuts if desired. Bake at 350 degrees for 30-35 minutes.

Cream cheese frosting

3 oz. cream cheese

1/3 cup butter

1 tsp. vanilla

Mix with 3 cups or less powdered sugar. Mix well.

Sour cream lemon pie from the Crazy Mountain Inn in Martinsdale

Zest of 1 lemon

2 oz. lemon juice

1 cup sugar

3 slightly heaping tablespoons of cornstarch

3 egg yolks

1 cup milk

Mix all ingredients in 2-quart saucepan. Cook over medium high heat stirring constantly with whisk. Cook until thickened. Once thickened remove from heat, cool to room temperature and stir in 1 to 1-1/2 cups sour cream.

Pour into baked pie shell and refrigerate.

When cooled add topping:


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1 cup whipping cream

1 tbsp. vanilla instant pudding mix

1 to 2 tbsp. powdered sugar

Mix until well beaten. Keep refrigerated.

And because it is my last day, here’s one last oldie taken from “Pleyn Delit — Medieval cookery for Modern Cooks” and sent in by a reader who loves recipes for many different reasons, just as I do.

Tart for an ember day

1/4 cup water

1 tab (tbsp.) butter

2 to 3 large onions

1/2 tsp. sugar

Ground mace

Pinch saffron (optional)

2 tabs currants

Unbaked 9-inch pie shell

If using saffron, combine with the water in saute pan, and allow to simmer to create a nice yellow color. Slice onions and add to saute pan with the butter. Saute onions on medium heat until caramelized.

Pour onions into unbaked shell, add the currants, sprinkle with the sugar, sprinkle mace on top. Bake in a 350 degree oven for about 45 minutes, until evenly browned. Serve warm or cold.

Have a great day and look forward, as I will, to the changes coming to the food pages.