Monday Morning Mix

Happy Valentine’s Day to you All.  I wanted to remind you that today is the last day of the Wondermill and Wondermill Junior old pricing.   I also wanted you to have this  fantastic and simple Chocolate Peppermint Custard for your Valentine’s and an opportunity to learn something from Penny Pinchin Momma.  (details follow)

Last Day for Old WonderMill Prices – $239.95 today, $259.95 tomorrow – February 15, 2011

Last day for Old Wondermill Junior price – $199.95 through February 14, 2011 – $219.95 starting February 15, 2011 -Includes free shipping, new auger, clamp, stainless steel burrs – the complete package!

This recipe is courtesy of Cooking Traditional Foods, the longest running menu mailer based on the work of Weston A Price.

This pudding recipe comes out thick and rich.  It’s great as a cake filling or in a custard cup.  You can change out the extract for different flavors.  When my kids want pudding, this is the recipe I use.

4 egg yolks

1 Tbs cornstarch

1 (14-ounce) can coconut milk

½ cup chocolate chips

1 tsp peppermint extract

In a bowl, whisk together the egg yolks and cornstarch until smooth. Set aside.

In a medium saucepan, heat the milk and chocolate over medium heat until the chocolate is completely dissolved. Bring to a boil, remove from the heat, and cool briefly.

Whisk ¼ cup of the chocolate mixture into the egg yolk mixture. Whisk in the remaining milk in a slow stream. Return to the saucepan and heat to a simmer and cook for 5 minutes. Do not boil.

Remove from the heat and cool, whisking regularly to avoid a skin forming on top and keep the fat incorporated, until only slightly warm. Stir in the peppermint extract. Chill thoroughly in the fridge before serving, or use as a cream filling for cakes, cupcakes or the like.

If your family likes sweeter desserts, you can stir in plain or chocolate flavored stevia with the peppermint extract. Unsweetened chocolate and a little rapadura or your favorite chocolate bar can be substituted for the chocolate chips. Orange, vanilla or another extract that would match chocolate can be used in place of the peppermint.

Kerry Ann Foster is the owner of Cooking Traditional Foods Menu Mailer

Penny Pinchin’ Mama e-book, Jill Cooper, who raised two teenagers alone while making only $500 per month, shares practical hints and strategies she used to make the most out of every dollar. The regular price is $12.95 and this week only it is 50% off or $6.48.