Type what you have

Ingredients

• ✓ cornstarch
• white sugar
• salt
• milk
• vanilla extract

Instructions

1. 1 Combine sugar, cornstarch, and salt together in a saucepan. Slowly add milk while stirring. Bring to a simmer over low heat and cook for 5 minutes. Stir in vanilla extract and pour into four 1/2-cup custard cups. Refrigerate until thickened, about 1 hour.

By cap5258

Ingredients

• ✓ cornstarch
• apple
• white sugar
• cinnamon
• vanilla extract
• pie crust

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
2. 2 Combine apples, sugar, cornstarch, cinnamon, and vanilla extract together in a bowl. Place pie crust on the prepared baking sheet. Spoon apple mixture into the center of crust, leaving a 2-inch border. Fold crust over the edges of the apple mixture.
3. 3 Bake in the preheated oven until apples are tender and crust is golden, about 30 minutes.

By Rebecca Marmaduke

Ingredients

• ✓ cornstarch
• egg yolk
• water
• all-purpose flour
• butter
• white sugar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch springform pan.
2. 2 Mix 1 teaspoon egg yolk and water in a small bowl. Set aside for glazing the cake.
3. 3 Combine remaining egg yolks, flour, butter, sugar, and cornstarch in a large bowl. Mix with an electric mixer until dough is stiff and sticky, similar to cookie dough. Knead dough a little bit to bring it together.
4. 4 Press dough into the prepared pan with your hands. Brush glaze on top.
5. 5 Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C). Continue baking until golden brown, about 25 minutes more. Cool for 10 minutes. Slice cake crosswise.

By Dolce-Danielle

Ingredients

• ✓ cornstarch
• bitter chocolate
• butter
• white sugar
• salt
• milk
• vanilla extract

Instructions

1. 1 Combine chocolate and butter in the top of a saucepan placed over a pot of simmering water; simmer over medium heat until melted, about 5 minutes.
2. 2 Combine sugar, cornstarch, and salt in a bowl; stir in about 1/4 cup milk. Add mixture to melted chocolate and blend thoroughly. Add remaining milk. Place saucepan over direct heat and cook, stirring constantly, until mixture boils and thickens, about 1 minute more. Return the saucepan to the pot of boiling water, cover, and cook 15 minutes longer, stirring occasionally.
3. 3 Remove the saucepan from heat and stir in vanilla. Cool in the refrigerator, about 3 hours to overnight before serving.

By mark b

Ingredients

• ✓ cornstarch
• water
• white sugar
• vanilla extract
• bosc pear
• apricot preserves
• water
• rum

Instructions

1. 1 Bring 1 ½ cups water, sugar, and vanilla extract to a boil in a saucepan over high heat. Add 3 or 4 pear halves, reduce heat to medium, and simmer gently until the pears have just turned tender, about 5 minutes. Remove cooked pears to a warm chafing dish or metal serving dish, and continue to cook the remaining pears.
2. 2 Increase heat to medium-high, and boil syrup until it has reduced to 1 cup. Stir in apricot preserves and return to a boil. Dissolve the cornstarch in 2 tablespoons of water and stir into the simmering syrup. Cook and stir until thickened and clear, about 30 seconds.
3. 3 To serve, pour hot apricot sauce over pears, and sprinkle with rum. Carefully ignite the rum tableside with the lights turned low. Let the alcohol burn out before serving.

By Anna

Ingredients

• ✓ cornstarch
• puff pastry
• apple
• lemon juice
• sugar
• cinnamon
• nutmeg
• clove
• egg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Lay puff pastry onto a round pizza pan.
3. 3 Mix apples and lemon juice together in a bowl until evenly coated; add sugar, cornstarch, cinnamon, nutmeg, and cloves. Toss to evenly coat apples. Spread apple mixture into the center of the puff pastry and fold edges of pastry toward the center. Brush the folded pastry edges with about 1/2 the egg.
4. 4 Refrigerate pastry-apple mixture for flavors and pastry to settle, about 10 minutes. Brush pastry with remaining 1/2 egg.
5. 5 Place pan on the top rack of preheated oven and bake for 20 minutes. Give galette a 1/4 turn and lower heat to 350 degrees F (175 degrees C). Continue baking until pastry is lightly browned, 8 to 10 minutes. Cool slightly before serving, about 10 minutes.

By Liam Walshe

Ingredients

• ✓ cornstarch
• egg
• egg yolk
• white sugar
• salt
• milk
• vanilla bean
• butter

Instructions

1. 1 Place whole egg and 2 egg yolks into a mixing bowl. Add sugar, corn starch, and salt. Whisk together completely until mixture turns from yellow to a very page creamy color and is slightly thickened, 5 to 8 minutes.
2. 2 Place milk in a saucepan. Split vanilla bean lengthwise. Scrape the cut side with a paring knife to extract the seeds (paste). Add the seeds to the milk. Heat over medium-high heat, stirring occasionally, until milk just barely starts to simmer and a few small bubbles appear on the surface. Remove from heat. Whisk hot milk into egg mixture, starting with a small splash then incorporating the rest. Pour mixture back into saucepan.
3. 3 Place pan over medium-low heat and continue to whisk until mixture begin to thicken, 3 to 5 minutes. Remove from heat and let it cool 5 minutes. Add chunks of butter and whisk until butter melts into the warm milk mixture. Pass mixture through a fine mesh strainer to remove and chunks of cooked egg or vanilla seeds. Cover surface with plastic to keep it from discoloring; refrigerate until thoroughly chilled 2 to 3 hours.

By John Mitzewich

Ingredients

• ✓ cornstarch
• milk
• white sugar
• egg yolk
• egg
• white sugar
• butter
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 Stir together milk and 1/4 cup sugar in a heavy saucepan. Bring to a boil over medium heat.
3. 3 Whisk together egg yolks and egg in a medium bowl. Stir together 1/3 cup sugar and cornstarch in a separate bowl; stir into eggs until smooth.
4. 4 Pour boiled milk into egg mixture in a thin stream while mixing so eggs do not cook.
5. 5 Return egg mixture to the saucepan; slowly bring to a boil, stirring constantly to prevent curdling and scorching.
6. 6 When mixture thickens, remove from the heat and stir in butter and vanilla until thoroughly blended.
7. 7 Pour into a heat-proof container; place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.

By CHRISTINIBEANIE

Ingredients

• ✓ cornstarch
• all-purpose flour
• salt
• water
• vanilla extract
• butter
• peach
• salt
• white sugar
• vanilla bean paste

Instructions

1. 1 To make the dough: Combine flour and salt in a medium bowl. Pour in water slowly and mix with a bowl scraper until absorbed. Add vanilla extract. Slowly mash butter into the mixture using your fingers until well combined. Flatten dough into a saucer and wrap in plastic wrap. Refrigerate for 1 hour or up to overnight.
2. 2 To make the filling: Place peaches in a medium bowl. Sprinkle with salt. Add sugar, vanilla paste, and cornstarch. Stir with a wooden spoon and let sit until peach juices are released, 5 to 10 minutes.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
4. 4 Lightly flour a work surface. Roll dough out to a thickness of no more than 1/4 inch. Cut out 8 circles of dough using the rim of a cereal bowl. Place rounds 1 inch apart on the baking sheets. Place 2 spoonfuls of the peach filling onto the center of each crust, leaving about 1/2 inch of space around the edges.
5. 5 Fold in the edges of the crusts 1/4 inch toward the center of each galette, forming a short lip to keep the filling in the middle.
6. 6 Bake in the preheated oven until crusts are golden brown and bottoms have been cooked through, 12 to 15 minutes.

By HewnBread

Ingredients

• ✓ cornstarch
• butter
• white sugar
• cocoa powder
• white sugar
• butter
• bread flour
• milk
• egg yolk
• egg white
• vanilla extract
• chocolate liqueur
• semisweet chocolate chip
• raspberry

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C). Thoroughly grease the the bottom and sides of four ramekins with the tablespoon of butter. Coat with sugar, tipping out any excess. If desired, place a raspberry and a drizzle of chocolate as a "surprise" at the bottom of each cup.
2. 2 Combine the cocoa powder, cornstarch, and a tablespoon of the sugar; set aside. Mix the butter and flour to form a paste. Lightly whisk one egg yolk in a heatproof bowl.
3. 3 Heat the milk to the boiling point in a heavy saucepan; whisk in the flour-butter mixture until it melts. Gradually pour the hot milk into the egg yolk in a steady stream, whisking constantly. Return the mixture to the saucepan and bring the custard to a simmer over low heat, stirring constantly with a wooden spoon or spatula.
4. 4 Cook and stir the custard until it thickens, about 1 minute. Remove from the heat, stirring occasionally to keep it smooth. Combine the three remaining egg yolks with the vanilla, liqueur, and the sugar-cocoa-cornstarch mixture. Whisk in the warm custard, cover, and set aside. (The custard can be made ahead of time up to this point and refrigerated for a day before proceeding with the recipe.)
5. 5 About 35 minutes before serving, whip the egg whites until they are thick and foamy and have quadrupled in volume. Gradually mix in the remaining 3 tablespoons of the sugar, whipping until the egg whites are stiff but not dry. Fold 1/3 of the meringue into the custard to lighten it, using a whisk or rubber spatula. Fold in the remaining meringue.
6. 6 Immediately transfer the souffle batter into the prepared ramekins, making a smooth mound slightly above the rim of each ramekin. (If you have a piping bag, you may pipe the mixture into the ramekins.) Bake at once in the preheated oven for 20 to 25 minutes, or until the souffles have risen and the edges are set. Serve hot, with raspberry sauce and fresh raspberries to garnish, if desired.

By The_Tattooed_Chef

Ingredients

• ✓ cornstarch
• all-purpose flour
• butter
• potato starch
• white sugar
• salt
• milk
• egg yolk
• egg
• milk
• sugar
• vanilla bean
• heavy cream

Instructions

1. 1 For the pastry, combine flour, butter, potato starch, sugar, and salt in the bowl of a food processor and process until it has the consistency of sand.
2. 2 Combine milk and egg yolk in a small bowl. Add to the flour mixture and mix by hand until the mixture is evenly moistened. Do not overwork the pastry. Wrap pastry dough in plastic wrap and refrigerate for at least 30 minutes.
3. 3 Grease and flour a 9-inch springform pan.
4. 4 For the filling, combine milk, 1/2 of the sugar and split and scraped vanilla bean in a large, heavy saucepan over medium heat. Bring to a boil, stirring occasionally, until sugar has dissolved. Remove from heat once milk boils.
5. 5 While the milk is heating, whisk eggs and remaining sugar in a large bowl until well combined. Stir in cream and cornstarch, and whisk until well blended.
6. 6 Whisk egg mixture into the cooled milk, stirring constantly.
7. 7 Return everything back into the saucepan and bring to the boil over medium heat, whisking constantly to prevent eggs from setting. As soon as custard begins to thicken, remove from heat and whisk constantly for a few minutes while it cools.
8. 8 Preheat the oven to 400 degrees F (200 degrees C).
9. 9 Remove pastry from the refrigerator. Roll out pastry on a lightly floured surface into a circle large enough to cover the bottom and sides of the springform pan. Line a springform pan and sides with the pastry and pierce several times with a fork. Store in the refrigerator until filling is cooled down enough.
10. 10 Briefly beat cooled pastry cream with an electric mixer to smooth it out. Pour into the pastry shell and even out the surface with a spatula.
11. 11 Bake in the preheated oven for 20 minutes. Increase temperature to 470 degrees F (240 degrees C) for an additional 10 minutes to brown the surface, making sure the custard does not burn. To speed up browning the top you can also place on a rack closer to the top.
12. 12 Remove pie from the oven and allow to cool to room temperature. Refrigerate cooled custard pie for 4 hours before serving.
13. 13 To unmold, run the blade of a knife along the inside of the mold, to loosen the flan. Then carefully remove the ring off from the springform pan.

By stella

Ingredients

• ✓ cornstarch
• all-purpose flour
• butter
• white sugar
• cream cheese
• mascarpone cheese
• sugar
• vanilla extract
• nutmeg
• cinnamon
• strawberry
• blackberry
• kiwi
• white sugar
• water
• lemon juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 tart pans.
2. 2 Make crust: Blend together flour, butter, and sugar in a large bowl using an electric mixer until combined. Divide mixture evenly and press into the bottoms of the prepared tart pans.
3. 3 Bake in the preheated oven until golden brown, 12 to 15 minutes. Let cool completely.
4. 4 While crusts are cooling, make filling: Beat together cream cheese, mascarpone cheese, sugar, vanilla, nutmeg, and cinnamon in a medium bowl using an electric mixer until light and fluffy. Spread mixture over cooled crusts.
5. 5 Add topping: Arrange strawberries, blackberries, and kiwis over filling in desired design.
6. 6 Make glaze: Mix together sugar and cornstarch in a small saucepan. Pour in water and lemon juice. Cook over medium heat until clear and thick, about 2 minutes. Let glaze cool completely.
7. 7 Glaze the entire top of each tart gently using a pastry brush.

By Sarah

Ingredients

• ✓ cornstarch
• powdered sugar
• cocoa powder
• raspberry
• dark chocolate chip
• heavy cream
• egg
• all-purpose flour
• kosher salt
• water
• butter
• butter
• milk
• egg yolk
• egg
• kosher salt
• white sugar
• vanilla bean

Instructions

1. 1 Prepare the pastry cream: Cut vanilla bean in half crosswise, then cut a slit lengthwise down each half. Use the edge of the knife to scrape out all the seeds. Discard the pods or reserve for another use.
2. 2 Combine sugar, cornstarch, salt, egg, egg yolks, milk, and vanilla seeds in a saucepan; whisk until well combined.
3. 3 Place over medium heat and cook, stirring constantly and scraping the bottom surface of the pan, until thick, about 10 minutes.
4. 4 Remove from the heat and whisk to release some steam. Add butter and keep stirring until melted. Pass through a fine sieve to remove any fibrous bits from the vanilla pod. Place plastic wrap directly on the surface of the pastry cream to cover and refrigerate until thoroughly chilled, at least 2 to 3 hours.
5. 5 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
6. 6 Combine butter, water, and salt for the pate choux in a saucepan over medium-high heat; bring to a simmer. Add flour and stir with a wooden spoon until a buttery dough forms. Continue to cook and stir until a starchy film forms on the bottom of the pan. Turn off the heat and continue stirring for 1 more minute.
7. 7 Transfer to a bowl. Add one egg and mix it in with a little dough. Once that's incorporated, mix it in with the remaining dough. Repeat with the second egg. Continue stirring until you have a very sticky dough. Use a spatula to clean off the whisk if necessary.
8. 8 Transfer the dough into a pastry bag and snip off the tip making a ½-inch opening. Pipe two 6-inch heart shapes on the prepared baking sheet. Start by making thin shapes and then pipe extra dough to make them thicker. To fine-tune the hearts, dip your fingers in water and fix any imperfections if desired.
9. 9 Bake in the center of the preheated oven until beautifully browned, about 30 minutes. Turn off the heat, leave the pastries in the oven, and prop the oven door open with a wooden spoon. Let sit until crispy and dried out, about 1 hour.
10. 10 Use a serrated knife to slice the hearts in half horizontally.
11. 11 Remove pastry cream from the refrigerator and transfer to a pastry bag. Generously pipe cream into the bottom half of each heart, then place the top halves on the cream.
12. 12 Heat cream in a saucepan until simmering.
13. 13 Place chocolate chips in a small bowl and pour hot cream over top. Let sit for 2 to 3 minutes, then whisk until chocolate has melted and ganache is thick and shiny. Let cool for about 5 minutes.
14. 14 Spoon ganache on top of each heart. Reserve any remaining ganache for another use. Refrigerate éclairs until the ganache is firm, about 15 minutes.
15. 15 Place éclairs on serving plates. Fill the center of each heart with raspberries and sift cocoa powder over top. Sift powdered sugar over just the raspberries and serve. (Each éclair is enough for two people.)

By John Mitzewich

Ingredients

• ✓ cornstarch
• vanilla extract
• almond extract
• all-purpose flour
• egg white
• egg
• almond
• butter
• white sugar
• egg yolk
• butter
• butter
• salt
• confectioners sugar
• all-purpose flour
• pear
• cardamom
• cinnamon stick
• vanilla bean
• honey
• sugar
• water

Instructions

1. 1 To poach the pears: Combine water, 1 cup white sugar, honey, vanilla bean, cinnamon stick, and cardamom in a large saucepan. Bring to a simmer over medium heat. Add pears; reduce heat and simmer until pears are translucent or easily pierced with a knife, about 10 minutes. Remove from heat and cool to room temperature.
2. 2 To make the pastry: Combine 1 ½ cups flour, confectioners' sugar, and salt in a bowl. Cut in ½ cup plus 1 tablespoon butter until mixture is crumbly. Mix in egg yolk until dough sticks together in large clumps.
3. 3 Grease a 9-inch tart pan with a removable bottom. Press dough evenly into the pan. Freeze for 30 minutes. Reserve leftover dough for patching cracks.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Grease the shiny side of a piece of aluminum foil with butter; place butter-side down over the pastry. Transfer tart pan to a baking sheet.
6. 6 Bake in the preheated oven, using leftover dough to patch any cracks, until dough looks dry and light brown, about 20 minutes. Peel off aluminum foil; let pastry cool.
7. 7 Reduce oven temperature to 350 degrees F (175 degrees C).
8. 8 To make the frangipane: Combine 2/3 cup white sugar and 1/3 cup butter in a large bowl; beat with an electric mixer until light and fluffy. Mix in ground almonds. Add egg, egg yolk, 2 teaspoons flour, and cornstarch; beat until frangipane is smooth. Beat in almond extract and vanilla extract.
9. 9 Spread frangipane evenly over pastry. Drain pear halves and dry with paper towels. Cut lengthwise into even slices. Place 1 pear half on a spatula and gently fan out slices; arrange on top of frangipane. Repeat with remaining pear halves.
10. 10 Bake in the preheated oven until frangipane is firm to the touch, 40 to 45 minutes. Cool on a wire rack.

By Gin

Ingredients

• ✓ cornstarch
• water
• cherry juice
• agar-agar

Instructions

1. 1 Dissolve the cornstarch in the water in a small cup or bowl and set aside. In a saucepan, combine 1 1/2 cups of cherry juice and agar-agar powder. Let stand for 5 minutes to soften. Set heat to medium-high and bring to a simmer. Simmer for 1 minute.
2. 2 Remove from the heat and stir in the remaining juice along with the cornstarch mixture until no longer cloudy. Pour into small serving cups and refrigerate for 4 hours before serving.

By Cordelia Wylde-LaRue

Ingredients

• ✓ cornstarch
• all-purpose flour
• white sugar
• butter

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2. 2 Mix together all ingredients until well-blended.
3. 3 Roll 2-inch sized pieces of dough into balls and place on cookie sheet. Flatten each with the back of a fork.
4. 4 Bake 13 to 15 minutes until light brown. Let cool on wire rack.

By Helen Toburen

Ingredients

• ✓ cornstarch
• almond milk
• vanilla pudding mix

Instructions

1. 1 Pour 1 cup almond milk into a small saucepan. Add cornstarch and heat over medium heat. Cook, stirring constantly, until bubbly, 3 to 5 minutes. Remove from heat; keep stirring for 30 seconds.
2. 2 Pour remaining almond milk into a bowl; add pudding mix. Mix with an electric mixer on low speed until very thick, about 1 minute. Add cornstarch mixture to pudding mixture; mix at low speed for 1 minute more.
3. 3 Transfer pudding to 4 individual serving bowls. Cover and refrigerate if desired.

By kaleighna

Ingredients

• ✓ cornstarch
• all-purpose flour
• confectioners sugar
• butter

Instructions

1. 1 Combine dry ingredients. Cream butter until fluffy. Add to flour mixture and beat thoroughly.
2. 2 Refrigerate 1 hour.
3. 3 Preheat oven to 300 degrees F (150 degrees C).
4. 4 Shape dough into 1 inch balls. Place about 1 1/2 inches apart on ungreased cookie sheets. Flatten with lightly floured fork. Bake for about 20 minutes or until edges are just lightly browned. Don't overbake.

By Lee K

Ingredients

• ✓ cornstarch
• brandy
• mixed berry
• white sugar
• honey

Instructions

1. 1 Dissolve cornstarch in brandy in a small bowl and set aside.
2. 2 Combine mixed berries, sugar, and honey in a saucepan over medium heat. Bring to a boil. Add cornstarch mixture and boil until berries break down and compote thickens to the desired consistency, 2 to 3 minutes.

By Nathan Plesnicher

Ingredients

• ✓ cornstarch
• sugar
• milk
• egg
• butter
• vanilla extract

Instructions

1. 1 Combine cornstarch and sugar in a medium microwave safe bowl. Gradually whisk in milk.
2. 2 Microwave on High until thickened and boiling, about 5 to 7 minutes, stirring every 2 minutes. Gradually beat half the hot cornstarch mixture into the eggs, then stir eggs back into remaining cornstarch mixture.
3. 3 Microwave on High until thickened and heated through, about 1 to 3 minutes, stirring every 45 seconds. Whisk in butter and vanilla. Serve warm.

By Marsha

Ingredients

• ✓ cornstarch
• tart cherry
• sugar

Instructions

1. 1 Gather the ingredients.
2. 2 Place cherries into a saucepan over medium heat. Cover and cook, stirring often, until cherries release their juices and come to a simmer, 10 to 15 minutes.
3. 3 Whisk sugar with cornstarch in a bowl until combined; pour mixture into hot cherries and juice. Stir until thoroughly combined.
4. 4 Bring to a simmer over low heat; cook until thickened, about 2 minutes. Remove from heat and let cool before using as pie filling.

By mrsC

Ingredients

• ✓ cornstarch
• blackberry
• confectioners' sugar

Instructions

1. 1 Mix blackberries, confectioners' sugar, and cornstarch together in a saucepan; bring to a boil. Cook blackberry mixture, constantly stirring, until sauce is heated through and thickened, about 1 minute.

By kimmyg

Ingredients

• ✓ cornstarch
• white sugar
• salt
• coconut milk

Instructions

1. 1 Place cornstarch, sugar, and salt into a saucepan; stir in 1/2 cup coconut milk to make a smooth paste. Stir in remaining 1 1/2 cups coconut milk,; bring to a simmer over low heat, stirring constantly. Cook and stir until thickened so that it coats the back of a spoon, about 5 minutes. Pour into a 9x13-inch baking dish; refrigerate until cold.
2. 2 Cut chilled pudding into 24 squares and serve cold.

By Hawaiian Deelit

Ingredients

• ✓ cornstarch
• sugar
• water
• butter
• vanilla extract

Instructions

1. 1 In a saucepan, combine the sugar and cornstarch. Whisk in the water, stirring until blended. Bring mixture to a boil and continue to cook for 1 minute, stirring constantly. Remove from heat and mix in the butter and vanilla. Serve warm.

By Diane Lloyd

Ingredients

• ✓ cornstarch
• white sugar
• salt
• milk
• vanilla extract

Instructions

1. 1 In a saucepan, combine the sugar, corn starch and salt. Add milk and cook over medium heat, stirring constantly until mixture thickens. Add vanilla and continue to cook for 2 to 3 minutes.
2. 2 Pour into individual molds rinsed with cold water; chill until firm and unmold.

By Sandra

Ingredients

• ✓ cornstarch
• water
• water
• vanilla extract
• egg white
• white sugar
• salt

Instructions

1. 1 Blend cornstarch and cold water in a saucepan. Add boiling water, and cook until thick and clear. Cool completely.
2. 2 Beat egg whites till foamy. Gradually beat in sugar, beating until stiff and glossy. Add salt and vanilla, and slowly beat in cold cornstarch mixture. Beat quickly for several minutes. Spread meringue on filled, cooled 9-inch pie.
3. 3 Bake pie at 350 degrees F (175 degrees C) for 10 minutes until tips of meringue begin to brown.

By Carol

Ingredients

• ✓ cornstarch
• whole milk
• white sugar
• semisweet chocolate chip
• salt

Instructions

1. 1 Whisk together 1/2 cup milk and cornstarch in a small bowl until smooth and free of lumps; set aside.
2. 2 Combine remaining 2 1/2 cups milk with sugar in a medium saucepan over low heat. Slowly whisk in cornstarch mixture. Cook, whisking occasionally, until mixture begins to thicken, 8 to 10 minutes. Add chocolate chips and salt; stir until chocolate is melted and pudding is smooth and thickened, about 7 minutes more.
3. 3 Pour pudding into 1 large bowl or 6 individual bowls. Place plastic wrap over the top of pudding to prevent skin from forming; smooth it gently against the surface. Refrigerate pudding for at least 3 to 4 hours before serving.

By krisyk

Ingredients

• ✓ cornstarch
• white sugar
• cocoa powder
• milk
• vanilla extract

Instructions

1. 1 Whisk together sugar, cocoa, and cornstarch in a microwave-safe bowl. Whisk in milk, a little at a time, until no dry lumps remain.
2. 2 Cook in the microwave on high for 3 minutes. Stir well. Continue cooking and stirring at 1-minute intervals until shiny and thick, 2 to 4 minutes. Mix in vanilla.
3. 3 Press a piece of plastic wrap directly on surface of pudding to prevent skin from forming. Place in the refrigerator to chill. Serve cold.

By Debra

Ingredients

• ✓ cornstarch
• butter
• confectioners sugar
• semisweet chocolate chip
• all-purpose flour

Instructions

1. 1 With an electric beater, mix together the butter or margarine and the confectioners' sugar.
2. 2 Sift together the flour and the corn starch and mix in gradually in the butter mixture. Add the chocolate chips.
3. 3 Shape dough into little balls of approximately 1 1/4 inch in diameter. Put on a non-greased cookie sheet. Bake at 330 degrees F (170 degrees C) for approximately 20 minutes.

By Suzanne Laberge

Ingredients

• ✓ cornstarch
• butter
• all-purpose flour
• confectioners' sugar
• salt

Instructions

1. 1 Work all the ingredients together with your hands until blended. Shape all of the dough into 1 inch balls.
2. 2 Bake cookies on ungreased cookie sheets, 2 inches apart at 300 degrees F (150 degrees C) for 20 minutes.
3. 3 Let cool 10 minutes then carefully lift with spatula to cake racks to cool. Store in air tight container with wax paper between layers. Cookies keep well.
4. 4 Variations: Flatten some balls with tines of fork and press 1/4 of a red or green glace cherry in center of each. Make thumbprint indentation in some balls and fill with a tiny bit of jam, jelly or marmalade. Dip some balls in slightly beaten egg white and roll in finely chopped walnuts. Bake as they are or make an indentation in top and spoon in a little jam or marmalade. Dip some balls in egg white and roll in desiccated coconut. Bake as they are or make an indentation and spoon in a little jam, jelly or marmalade.

By Carol