nd food color. Mix flour, cocoa and salt. Add dry ingredients
Combine cocoa, sugar and salt in a medium saucepan; gradually stir in water until mixture is smooth.
Bring to a boil over medium heat, stirring constantly.
Continue to cook and stir 3 minutes.
Remove from heat.
Add vanilla.
Pour into container, cool, cover and refrigerate.
Use to prepare cold drinks (add 1 to 2 tablespoons cocoa syrup to an 8 ounce glass cold milk and stir until blended).
Yield:
2 cups syrup.
Mix together ingredients.
For drinks, 1/3 cup of chocolate mix with 12 ounces hot water.
Mix sugar, cocoa and salt.
Add enough water to make a paste, then add the remaining water.
Bring to a boil, stirring constantly.
Boil 3 minutes.
Remove from heat.
Add vanilla and stir.
Pour at once into jars.
When cold, place in refrigerator. Makes 2 cups syrup.
May be used as a topping for desserts or in making chocolate flavored drinks.
Combine cocoa, sugar and salt in a medium saucepan.
Gradually stir in water until mixture is smooth.
Bring to a boil over medium heat, stirring constantly.
Continue to cook and stir 3 minutes.
Remove from heat.
Add vanilla.
Pour into container. Cool, cover and refrigerate.
Use to prepare cold drinks or serve as a topping for ice cream.
Makes 2 cups syrup.
hat.
Measure Sugar and Cocoa into a two quart heat
eanut butter, Splenda to taste, Cocoa powder mixed with Splenda (for
undt pan and dust with cocoa powder. Pour boiling water over
iscard seeds.
Creme de Cocoa Filling:
Refrigerate bowl and
mall mixing bowl, add the cocoa, sugar, orange zest, black pepper
arge bowl, stir together sugars, cocoa, flour, baking powder, salt and
owl, stir together the flour, cocoa powder, baking soda, baking powder
Combine in saucepan cocoa, butter, oil, and water.
ach addition.
Add flour, cocoa powder, chocolate chips, baking powder
br>Add the 4 tsp cocoa, 4 tsp sea salt, and
Split the vanilla pod lengthways and scrape out the seeds with the tip of a knife. Mix with the cocoa, sugar, cinnamon, salt and cream.
Bring the milk to a boil in a saucepan and pour over the cocoa mixture, whisking well. Pour into mugs to serve.
Make a deep cut into each slice of bread to create a pocket, and stuff generously with cocoa almond spread and bananas. Whisk milk, eggs and cinnamon together in a medium dish. Melt butter in a large, heavy skillet over medium heat. While skillet is heating, dip each side of the stuffed bread pocket into the egg mixture then fry in batches until golden brown on both sides. Top each slice with another layer of cocoa almond spread, sliced bananas and syrup. Garnish the plate with fresh strawberries and enjoy!
Combine cocoa powder, vanilla extract, and sugar (or Equal) in a mug.
Put 1 cup of milk into the microwave, and heat on HIGH for 1-1 1/2 minutes or until hot.
Slowly combine hot milk with sugar and cocoa powder.
Preheat oven to 350\u00b0 and spray a 9 inch square pan with sprayable oil.
Mix cocoa, flour and baking powder in a bowl.
Mix in shredded carrots and sugar.
In another small bowl, mix egg whites, milk, apple sauce and vanilla.
Lightly beat with fork and add to dry ingredients.
Mix just until blended.
Pour batter into pan and bake for 20-25 minutes.
Cool and cut into squares.
Combine all ingredients and pour into an airtight jar.
Instructions for gift giving.
CINNAMON COFFEE COCOA.
1 cup hot water.
2-3 tablespoons cinnamon coffee cocoa mix.
stir well and enjoy!
Please use within 6 months -- .