Clare, I have but only when it was a light sourdough, not one with a strong sour dough flavour. That wouldn't appeal to me. Annie1971, this is the recipe I used for the Chocolate Bread. Home Cookin Chapter: Recipes From Thibeault's Table Chocolate Cherry Bread ====================== Posted by Carol: Chocolate-Cherry Bread Recipe from: Chocolate! Good Housekeeping Favorite Recipes by The Editors of Good Housekeeping Cookbook Heaven A not-too-sweet bread studded with bits of bittersweet chocolate and (tried tart cherries. We use Dutch-process cocoa instead of the more usual natural cocoa to give the bread a richer brown color. Prep: 20 minutes plus rising Bake: 20 minutes Makes 2 loaves, 12 slices each 1/4 cup warm water (105 to 115 degrees F) 1 package active dry yeast 3 teaspoons granulated sugar about 3 1/2 cups all-purpose flour 1/3 cup unsweetened Dutch-process cocoa 1/3 cup packed brown sugar 1 3/4 teaspoons salt 1 cup freshly brewed coffee, cooled until warm (105 to 115 degrees F) * 4 tablespoons butter or margarine,softened 1 large egg, separated 3/4 cup dried tart cherries * 3 squares (3 ounces) bittersweet chocolate, coarsely chopped * 1 teaspoon water In cup, combine warm water, yeast, and 1 teaspoon granulated sugar; stir to dissolve. Let stand until foamy, about 5 minutes. Meanwhile, in large bowl, combine 3 cups flour, cocoa, brown sugar, and salt. With wooden spoon, stir warm coffee, butter, egg yolk (cover egg white and set aside in refrigerator), and yeast mixture into flour mixture. In bowl, with floured hands, knead several times to combine well. Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, working in enough of remaining 1/2 cup flour just to keep dough from sticking. Knead in cherries and chocolate. Shape dough into ball; place in greased large bowl, turning dough to grease top. Cover bowl with plastic wrap and let rise in warm place (80 to 85 degrees F) until doubled in volume, about 1 hour 30 minutes. Punch down dough.Turn dough onto lightly floured surface and cut in half; cover dough and let rest 15 minutes for easier shaping. Shape each dough half into 5-inch ball. Using the sides of your hands, tuck sides of dough under to meet in center. Rotate and repeat to form taut ball. Place balls, 3-inches apart, in opposite corners of ungreased large cookie sheet. Cover and let rise in warm place until doubled, about 1 hour. Preheat oven to 400 degrees F. In cup, beat reserved egg white with water; use to brush tops of loaves. Sprinkle loaves with remaining 2 teaspoons granulated sugar. With serrated knife or single-edge razor blade, cut shallow X in top of each loaf. Bake until loaves are crusty, about 20 minutes. Transfer to wire racks to cool.

My favorite puddings are Tapioca and Royal Chocolate Fudge. I only like cooked puddings. I don't like instants that you just mix with milk. We have a pudding company in Long Island called "Cozy Shack." They make very good puddings, including Rice Pudding and Tapioca. My mother used to buy the pearls you have to soak. Too much trouble,I think.

Not only is this delicious, it reheats beautifully (although it won't be puffy again): CORN & ARUGULA SOUFFLE For one large casserole or 3-6 ramekins, depending on size You can also use spinach, well drained, instead of the arugula. Add black pepper to taste. 2 tblsp light olive oil or butter 3 tblsp flour, plus 1/4 cp extra to add to egg yolks 1 cp milk or half and half 3 eggs, separated 2 cups cooked or frozen thawed corn, preferably white 1/2 cp wilted arugula leaves 1/2 tsp salt or more to taste 1/4 tsp pepper if using spinach instead of arugula 1 tblsp chopped fresh tarragon or thyme 1/4 to 1/2 cp grated Parmesan Heat oven to 350º. Oil a 2-qt round casserole, or 5-6 one-cup ramekins. In a 3-qt saucepan, make a white sauce with first three ingredients. Beat egg yolks, salt and the 1/4 cp extra flour in a bowl. Add 1 cup of the hot white sauce while blending slowly; then pour egg yolk mixture back into saucepan and cook over medium-low heat, stirring constantly, for 2 minutes. Remove from heat and let cool for 30 minutes. Add corn and arugula or spinach. Add pepper and fresh herbs to taste. Whip egg whites with a pinch of salt until very stiff but not dry. Fold into corn mixture, pour into casserole and top with grated cheese. Bake for 30-35 minutes (bowl size). If using ramekins* (or soup dishes), check after 20 minutes! Be sure to bake until browned on top and puffy. The ramekins can be made ahead of time. Run a knife around the edge to loosen the soufflés and refrigerate. Bring to room temp before reheating in a 400º oven for 10 minutes by adding a tablespoonful of cream or milk to each one. Serves 4 as side dish, 3 generously. With the added 1/4 cp flour, this will not sink as much as a regular soufflé as it cools. * this fits four 1-1/2 cup ramekins perfectly.

LOL, AnnT, I knew you'd approve. Mother says the raisins remind her of little dead bugs in there. (snicker) Some apricots might be really good, though, or some of your caramel sauce and I was thinking about raspberries. Sorry, LindaC. PM, now that sounds like dessert! I'm still passing mine off as breakfast. I think we'll always be on Weight Watchers, Elery keeps calling it a "lifestyle". He's lost 90 pounds and I think he's too thin, but he just won't give it up. Colleen, I'm thinking Amanda would love it, made with gluten free bread and coconut milk, I'm definitely going to have to do that. Martha, my bread never gets thrown away. Most times it becomes bread crumbs, but this is a much better use of challah, I think. Nancy, I've seen french toast and bread pudding made with pumpkin or banana bread, but never an unsweetened type. Now that's a lucky accident, you could call that "recipe development"! SheilaJoyce, I don't have that cookbook, but that sounds just like the bread pudding Grandma made, with vanilla and cinnamon and lots of custard. I always figured it was because us kids ate nearly all of the bread and didn't leave that much, so more eggs than bread. Mother is having some more of it right now with coffee, she says all her pills are easier to take with bites of bread pudding to help them down. Yeah, that's her story... Annie