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Old fashioned chocolate pudding from my mom's Betty Crocker recipe book.

½ c. sugar
1/3 c. cocoa
2 tbs. cornstarch
1/8 tsp. salt
2 c. milk
2 egg yolks
1 tsp. vanilla (optional)
Combine sugar, cocoa, cornstarch, and salt.
Combine milk and egg, stir in sugar mixture
Cook over medium heat, stirring until thickens and boils. Boil and stir 1 minute.
Remove from heat; add vanilla. Chill

Betty Crocker
My favorite cake ever: incredibly rich, sweet, and chocolaty,with a silky layer of pudding at the bottom. My traditional birthday cake (although we always have to make a 'normal' cake too -this one doesn't decorate well). Serve with vanilla ice cream or whipped cream.

1 ¼ c. sugar, divided
1 c. flour
7 tbs. cocoa, divided
2 tsp. baking powder
¼ tsp. salt
½ c. milk
1/3 c. butter, melted
1 ½ tsp. vanilla
½ c. packed light brown sugar
1 ¼ c. hot water

Heat oven to 350°
Stir ¾ c. sugar, all flour, 3 tbs. cocoa, all baking powder, & all salt together.
Stir in milk, butter, & vanilla, beat until smooth. Pour into 8-9" square pan.
Stir together remaining cocoa, sugar, & brown sugar; sprinkle over batter.
Pour hot water over top. Do NOT stir.
Bake 35-40 min until center is almost set. Allow to cool 15 minutes.

From Hersheys
Nearly-instant blueberry sauce/jam that uses a single container of blueberries. Add more sugar and cook longer at lower temp if you want a thicker, jam-like consistency.

2 c. blueberries (fresh or frozen)
1/2 c. sugar
juice of 1/2 lemon
1 tablespoon cornstarch
1/4 c. orange juice
Combine all ingredients in small saucepan, bring to a boil. Cook 3-5 minutes over high heat or until thick, stirring constantly. Remove from heat; cover and chill.

Original recipe

This 'pie' is more like a cross between a cake and a cobbler. Incredibly simple to make, with one bowl, no mixer, and best of all: flexible choice of fruit. I made this with a package of frozen sweet cherries, and it was delicious. Hooray for a fruit dessert that doesn't depend on the season! Changes to the original: decreased the amount of butter from 3/4 c. to 1/2 c.. Also, I thought it came out a bit too sweet, but others liked it as is. Maybe try 1 1/4 c. sugar next time?

2 cups chopped fresh cranberries (or fresh or frozen cherries, blueberries, pretty much any type of fruit)
1/2 cup chopped walnuts
1 1/2 cups sugar, divided
2 eggs
1/2 cup butter, melted
1 cup flour
1 teaspoon almond extract

Spread the cranberries, walnuts and 1/2 cup sugar in the bottom of a 9" or 10" cake pan (or skillet or anything else you might have lying around).  Mix the rest of the ingredients in a separate bowl to form a batter.  Pour the batter over the cranberry mixture and bake in an oven preheated to 350 for around 40 minutes.  Cool a bit in the pan, and enjoy. Serve like a pie with whipped cream or ice cream.

Original recipe

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