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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

10-Minute Snowflake Pudding

Pure white and a refreshingly cool taste, this pudding reminds me of a subtly flavored, creamy peppermint pattie, but with the great taste of spearmint. If preferred, by all means use peppermint extract or oil.


For 4 people


  • 2 tablespoons cornstarch
  • 2 tablespoons sugar
  • 2 cups milk
  • 3 egg whites, beaten
  • 1 -2 teaspoons clear spearmint extract*
  • 3/4 cup white chocolate chips
  • Multi-colored candy canes, for garnish

10-Minute Snowflake Pudding Directions

  1. Whisk first 4 ingredients well together in a medium saucepan. Place saucepan over medium heat, stirring almost constantly until scalding and thickened. It will get foamy and start lightly boiling. This is the time to remove it from the stove, taking about 4-5 minutes. Stir in extract and chocolate chips until chips are completely melted. Transfer to a bowl, cover with film wrap adn refrigerate at least 2 hours, or until completely cooled and set.
  2. When ready to serve, remove from refrigerator and beat, vigorously, until as smooth as possible.
  3. Divide among serving dishes, garnish with candy canes and serve.
  4. *If you are unable to find clear spearmint extract, try oil of spearmint of another clear minty extract or oil. I love to keep this pudding as white as newly fallen snow. One teaspoon extract will give you that perfect, subtle flavor but if you prefer a more robust minty flavor, add 2 teaspoons.