Mix milk, cream substitute, Nestles Quik and powdered sugar in large bowl.
Store in airtight jars until ready to use.
Mix 3 tablespoons of mix to 1 glass/cup of milk.
Two recipes make 17 small jars.
Good for gifts.
nd food color. Mix flour, cocoa and salt. Add dry ingredients
Combine all ingredients with wire whisk and divide evenly among 8 pint jars.
Please attach the following instructions on each jar.Use card stock, self adhesive labels.use your imagination -- make each one decorative if you choose.
INSTRUCTIONS:
Combine 3 heaping tablespoons of cocoa mix into 1 cup hot water or milk.
oom temperature.
COMBINE flour, cocoa, baking powder, baking soda and
Mix all ingredients together will.
Store in 1 gallon sealed container.
Mix 1/3 cup of the cocoa mix with 1 cup of hot water.
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 -- .
Preheat oven to 325 degrees.
Put the Wilbur cocoa and sugar into bowl.
Add the water and mix until the sugar is dissolved.
Separate the eggs and beat the yolks until light.
Add to the Wilbur cocoa, sugar and water.
Sift the flour and baking powder and salt into mixture.
Beat the whites of eggs until dry and add lightly to the mixture.
Line two jelly tins with paper, pour in the mixture and bake 20 minutes.
Remove the paper and spread marshmallow whip onto a layer of cake.
Put cake layers together.