Page 20 - Florida Sentinel 7-13-18

Recipes
Chocolate Pudding Sundaes
If you’ve never had homemade chocolate pudding, you’re in for a real treat. It’s silky-smooth and in- tensely chocolate.
2/3 cup sugar
1/4 cup unsweetened cocoa powder (not Dutch processed)
2-1/2 tablespoons cornstarch
1/8 teaspoon salt
2-1/2 cups whole milk
1-1/2 ounces semi-sweet chocolate, finely chopped (best quality such as Ghirardelli)
2 teaspoons vanilla extract
Toppings, such as whipped cream, fresh berries, sprinkles, can- dies and maraschino cherries (optional)
Directions: Mix the sugar, cocoa, cornstarch and salt in a heavy medium saucepan. Add half of the milk and whisk until the mixture is smooth. Whisk in the remaining milk. Continue whisking over medium heat until the pudding thickens and comes to boil, about 8 minutes. Continue to boil 1 minute longer, whisking constantly.
Remove the pudding from the heat. Add the chopped chocolate and vanilla; whisk until the chocolate melts and the pudding is smooth. Divide between 4 dessert dishes. Cover the puddings by placing a small piece of saran wrap inside the dessert dishes and directly over the pudding (this prevents a film from de- veloping at the top). Cool the puddings in the refrigerator until cold and set, 2-3 hours, and then top with whipped cream and toppings and serve.
Semi-Homemade
Ice Cream Sandwiches
24 Nabisco Chocolate Wafers, from 1 box
3 pints favorite ice creams (vanilla, coffee, peanut butter and mint chocolate chip work very well) Toppings to coat edges, optional (chopped nuts, grated chocolate, choco- late chips, sprinkles, candy)
eep Tupperware container Parchment paper or alu- minum foil
Directions: Take ice cream out of the freezer and let sit for a few minutes to soften slightly. Place a large, deep tupperware container in the freezer for finished sandwiches. Prepare sheets of parchment or foil to place in between layers of sandwiches. Place toppings in shallow bowls for dipping.
Set yourself up near the freezer. Using an ice cream or large cookie scoop (I use the OXO large cookie scoop with a spring-loaded wire scraper), scoop a mound of ice cream onto a cookie. Top with an- other cookie and push down slightly (press on the centers of the cookies to prevent breakage). Leave as is for a more rustic sandwich or, working over the ice cream container, use the back of a butter knife to smooth the edges. Roll in topping if desired. Place finished sandwich in Tupperware container in freezer and repeat with the next. When you have filled the bottom of the Tupperware container, cover the sandwiches with parchment paper or foil and stack more sandwiches on top. Continue until all sandwiches are made.
Cover with lid and let sit at least 6 hours or overnight so cookies will soften a bit. Right before serving, stack the ice cream sandwiches on a platter and serve.
Watermelon Lemonade
6 cups cubed seedless wa- termelon , chilled (2 lbs after peeling)*
4 cups cold water
3/4 cup fresh strained lemon juice , chilled
2/3 cup granulated sugar (more or less to taste) Ice and fresh mint for serving
Directions: Add watermelon to a blender and pulse until well pureed (there should be about 4 cups). Pour through a fine mesh strainer into a bowl.
In a large pitcher whisk together water, lemon juice and sugar until sugar has dissolved. Stir in pureed watermelon. Stir in ice and mint (alternately add ice and mint directly to individual cups and pour lemonade over). Store in refrigerator.
*If you don't have time to chill the ingredients then just use more ice in place of some of the water.
PAGE 8-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, JULY 13, 2018