Grandma's Old-Fashioned Cocoa

We all have wonderful memories of our childhood that flood our senses from time to time. Some of my favorite childhood memories are of the times we spend with our grandparents.

We spend alot of time with our grandparents, but especially with our  maternal grandparents who greeted us with warm smiles on every occasion.  Grandma would  always make certain that she had something special for us during each and every visit to her house.  She always had freshly baked cookies waiting in her cookie jar and in the wintertime she always treated us with her delicious old-fashioned homemade cocoa piled high with marshmellows.

Wintertime always reminds us all of our grandmother's old-fashioned homemade cocoa. She could whip it up in nothing flat and fill it chock full of an abundance of love for us all. I remember how she smiled at each and every one of us as she carefully sat that warm mug of cocoa in front of us. Our eyes magnified with joy as we nutured every sip until we reached the bottom of the mug.

My mother carried on the tradition with her grandchildren, And I have tried to keep the tradition alive in our family yet to this day. I hope you and your family will enjoy our old-fashioned homemade cocoa as much as we have.......

Grandma's Old-Fashioned Cocoa

Single Serving(1 large mug)

1 rounded tsp. baking cocoa powder
1-3 tsp. granulated sugar
dash of  salt
1 1/2 cups whole milk
1/4 tsp. butter
1/2 tsp. vanilla extract
*Marshmellows(optional)

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Large Serving(6 cups)

5 rounded tsp. baking cocoa powder
1/2 to 1 cup granulated sugar
dash of salt
12 oz. can evaporated milk
12 oz. can water
3 cups whole milk
1 Tab. butter
1 1/2 tsp. vanilla extract
*Marshmellows(optional)

In a heavy saucepan combine the cocoa, sugar and salt, mixing together. Add a small amount of the milk a little at a time to form a thin cocoa paste. Turn heat on medium, continue  slowly adding  the milk  until it is evenly incorporated into the cocoa mixture and there are no lumps. Stir this mixture consistantly so that it doesn't burn.

If you are making the large serving, now is the time to add the water, then continue to stir. Using a whisk is most helpful at this stage. Once the cocoa is warm, then add the butter and vanilla. Continue to slowly stir until the cocoa reaches the desired hottness. Do not let it come to boiling!

Pour into mugs or cups. If desired, add small or large marshmellows. Enjoy!

***You can refrigerate any leftover cocoa and either reheat it or use it  as chocolate milk. You can also fill popsicle holders to make homemade fudgesicles.

COZY GOURMET COFFEE

If you are a coffee buff you will certainly enjoy a cup of this specially  flavored coffee with your  breakfast or bunch. I drink it everyday, though, because it's simply so delicious!


Cozy Gourmet Coffee

2 cups of coffee
1 heaping Tab. baking cocoa
1 teas. ground cinnamon
1/2 teas. ground nutmeg
*Whipped cream, whole milk
     or eggnog(optional)

Mix all of the dry ingredients  together well. Place your usual amount of coffee into your perculator or drip coffee maker with the required amount of water. When brewed, pour into a cup or mug and add a scoop of whipped cream or a bit of  whole milk or eggnog if desired.

Be sure to keep plenty of this mix on hand when you have the urge for a great cup of coffee!

APPLE-CINNAMON MUFFINS

APPLE-CINNAMON MUFFINS

2    cups all-purpose flour
1/3 granulated sugar
1    teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
3    teaspoons baking powder
1    cup milk or cream
1/2 cup cooking oil
1/2 tsp.vanilla extract
1    large  egg, beaten
1    peeled, chopped large apple (1 cup)
*1/4 cup chopped walnuts(optional)
brown sugar for tops

Preheat oven to 400 degrees. In a large mixing bowl mix together the the flour, sugar, baking powder, cinnamon, nutmeg and salt. In a small bowl beat the egg, then add the milk or cream. Mix together well. Add the oil then incorporate well with the egg, vanilla and milk or cream, then pour into the large bowl containing the dry ingredients. Stir until just moistened, batter may still be a bit lumpy.  Add chopped walnuts if desired.

Pour batter into muffin pan coated with butter or into paper or foil muffin cups.

Sprinkle each muffin with brown sugar.

On center shelf of oven, bake at 400 degrees for 18-20 minutes for regular size muffins or 20-22 minutes for large muffins.

Let rest 5 minutes, then remove from pan.

Yields 7 large  or 12 regular size muffins.

*May  replace 3/4 cup of the all-purpose flour with 3/4 cup whole wheat flour.