Richmond Chocolate Frosting

Even better than your regular frosting!

I'm having such a good time going through old recipes, some from my husband's grandmother!  That's where I found this amazing chocolate frosting. 

This frosting is not just an ordinary chocolate frosting. It's thick and glossy, almost like a pudding and perfect for your favorite chocolate cake! It's also quick and easy...gotta love those kinds of recipes! Haha!

Ingredients:

1 cup granulated sugar

3 Tbsp. cornstarch

2 (1 oz.) squares unsweetened chocolate, grated or pre-melted envelope

Pinch of salt

1 cup boiling water

3 Tbsp. butter

1 tsp. vanilla extract

Mix sugar and cornstarch; whisk in grated chocolate and salt.

Stir above mixture into boiling water; cook until it's thick enough to spread.

Remove from heat; add butter and vanilla extract. 
 

Spread on cake while hot for a glossy frosting which remains soft and smooth.

A Tip from Grammy:

-You can do this in the microwave, but watch it carefully and stir often.

-Also great over a Boston Cream Pie.

Be encouraged!

For everyone who asks receives; the one who seeks finds; and to the one who knocks, the door will be opened. -Matthew 7:8

Blueberry Pie Filling

Cooked right on the stovetop!

This delicious blueberry filling takes just five minutes of prep time and 10 minutes to cook on the stove top. One taste and you will never want to buy it from the store again!

I used fresh blueberries today, but frozen are fine too. You can use this as a pie filling or for other desserts, and would make a great sauce over pancakes or French Toast.

Ingredients:

2 cups blueberries (about 9 ounces)

1/4 cup water

1/3 cup granulated sugar

1/8 tsp. ground cinnamon (opt.)

1 Tbsp. cornstarch

1 Tbsp. water

1 Tbsp. lemon juice

Instructions:

Place blueberries, 1/4 cup water and sugar in a medium saucepan. Heat over medium-low and cook, stirring occasionally until some of the blueberries start breaking down, about 3-5 minutes.

While the blueberries are cooking, make a slurry by mixing the cornstarch, water and lemon juice in a small bowl and stir until smooth. Make sure there are no lumps. Set aside.

Add the cinnamon and slurry to the blueberries and stir constantly until it thickens (1-2 minutes). Once mixture bubbles, it's done. Remove from heat and transfer to a jar or bowl to cool.

Cover warm mixture so it doesn't form a skin and let come to room temperature, then chill in fridge until you're ready to use.

Store in an airtight container in the fridge for up to 5 days. 

Use as directed in desired recipes, as a no-bake filling for pie, lush or Danish, for example. Follow the directions on the recipe you're using for baking instructions.

A Tip from Grammy:

-Use for filling in cakes, pies, tarts, pastry, desserts. So versatile.

-Easily double the recipe. It will take a little longer to break down the blueberries in the first step.

-If using frozen blueberries, that them completely and drain well before using.

-In a two crust pie, bake at 425'F for 10 minutes, then lower the oven temperature to 350'F and bake for approximately 40-50 minutes more or until the crust is golden on top.

Be encouraged!

"I guarantee that anyone who keeps My word-heart and soul-will never know eternal death." -John 8:51