Part 17 (1/2)

Mix sugar and cocoa; add syrup and milk. Cook in saucepan over medium heat until a small drop forms a soft ball in cold water (234 to 240 degrees on a candy thermometer). Remove from heat. Add b.u.t.ter, pecans, and vanilla. Beat with mixer or by hand. Pour into a slightly b.u.t.tered oblong gla.s.s dish and cut into squares. Work fast, as mixture thickens quickly.

Five-Minute Fudge YIELDS APPROXIMATELY 16 TO 24 PIECES, OR ABOUT 2 POUNDS OF CANDY.

1 cups sugar cup evaporated milk 1 tablespoon b.u.t.ter teaspoon salt One 6-ounce bag semisweet chocolate chips 16 large marshmallows 16 large marshmallows 1 teaspoon vanilla 1 cup chopped pecans

Combine sugar, milk, b.u.t.ter, and salt in a saucepan. Bring to a boil and cook for 5 minutes, stirring constantly. Add chocolate chips and continue to heat until chocolate is melted. Remove from heat and stir in marshmallows, vanilla, and nuts; mix well. Pour into shallow 8-inch square pan to cool; cut into squares.

Baked Apples YIELDS 6 APPLES.

Baked apples are so very good and can be served along with baked ham or roasted turkey as part of the meal. They may also be served as a dessert with caramel sauce.

6 same-size Granny Smith apples 1 teaspoon ground cinnamon teaspoon ground nutmeg cup sugar 2 tablespoons b.u.t.ter 2 tablespoons b.u.t.ter 1 cup apple juice 6 sprigs fresh mint

Preheat oven to 325 degrees. Core apples, being sure not to puncture bottom of apples, so the juices will remain. Skin inch around top of apples at the opening. Fill each cavity with a mixture of cinnamon, nutmeg, and sugar. Top each apple with a teaspoon of b.u.t.ter. Place apples in ca.s.serole dish and pour apple juice around them. Bake for approximately 1 hours.

CARAMEL SAUCE.

8 tablespoons (1 stick) b.u.t.ter 1 cup light brown sugar cup evaporated milk cup evaporated milk teaspoon vanilla

Melt b.u.t.ter; add brown sugar and evaporated milk in saucepan over medium heat. Cook until bubbly, stirring constantly. Continue to cook for 2 to 3 minutes. Remove from heat. Add vanilla. Place apples in individual compote dishes and top each with an ample amount of caramel sauce and a sprig of mint. Serve immediately.

[image]The Lady & Sons Strawberry Mold SERVES 12.

I serve this as a congealed salad at holiday meals.

Two 3-ounce packages strawberry Jell-O 1 cup boiling water Two 10-ounce cartons frozen strawberries 1 cup chopped pecans 1 cup chopped pecans 3 medium bananas, sliced 1 cup crushed pineapple, drained 1 cup sour cream

Dissolve Jell-O in boiling water. Add remaining ingredients except sour cream. Pour half of mixture in salad mold; let chill. Cover with layer of sour cream, then top with remaining half of mixture. Refrigerate; chill until firm.

Walnut Praline Brie with 'Fruit SERVES 4 TO 6.

1 pound red or green grapes cup dark brown sugar 4 teaspoons b.u.t.ter 2 teaspoons light corn syrup 2 teaspoons light corn syrup 2 ounces chopped walnuts 1 small wheel of Brie (8 ounces)

Wash and divide grapes into cl.u.s.ters. Make praline: Place sugar, b.u.t.ter, corn syrup, and 1 teaspoon water in a small saucepan. Simmer for 3 minutes. Stir in walnuts. Cut Brie into wedges; arrange on round serving tray. Spoon 1 teaspoon praline mixture over each wedge. Garnish with grapes.

Creme Caramel SERVES 8.

1 cup sugar 5 eggs teaspoon salt 3 cups milk 3 cups milk 1 teaspoons vanilla

Preheat oven to 350 degrees. b.u.t.ter eight 6-ounce custard cups. In a small skillet over medium heat, melt cup sugar, stirring constantly until it is a light brown syrup. Pour syrup into b.u.t.tered cups. Place cups in baking pan for easy handling. In large bowl with mixer at low speed, beat eggs, salt, and remaining cup sugar until lemon-colored. Gradually beat in milk and vanilla. Once mixture has settled, with all air bubbles out, pour mixture into cups. Put hot water into baking pan to within 1 inch of top of cups. Bake 1 hour or until knife inserted in center comes out clean. Cool, loosen custard with knife; invert.

VARIATION: Sprinkle ground nutmeg on top of each custard before baking. Sprinkle ground nutmeg on top of each custard before baking.

Rice Pudding SERVES 8.

cup uncooked rice 3 cups boiling water teaspoon salt One 14-ounce can sweetened condensed milk 4 tablespoons ( stick) b.u.t.ter 4 tablespoons ( stick) b.u.t.ter cup raisins 1 tablespoon vanilla

Measure rice, boiling water, and salt into top of double boiler. Cook over rapidly boiling water until rice is tender, about 40 minutes. Stir in condensed milk, b.u.t.ter, and raisins. Cook, stirring frequently, over boiling water until slightly thickened, about 20 minutes. Remove from heat and stir in vanilla. Serve warm or cold.

[image]The Lady & Sons Banana Pudding SERVES 8 TO 10.

At the restaurant, I no longer -prefer the meringue topping but instead like fresh whipped. Of course, the pudding must be very cold before you add the whipped cream. Otherwise, the warmth from the pudding will break down the ingredients of the whipped cream.

cup sugar 3 tablespoons all-purpose flour 2 cups milk 3egg yolks 1 teaspoon vanilla 1 teaspoon vanilla 4 tablespoons ( stick) b.u.t.ter 3 medium bananas, sliced Vanilla wafers

Mix together sugar and flour and slowly add milk. This should be cooked in the top of a double boiler, but you can cook it over low to medium heat, stirring constantly until it thickens-do not leave it unattended. Slightly beat egg yolks and temper with a small amount of the hot custard; stir well. Add egg mixture to custard pot and cook 2 more minutes. Remove from heat and add vanilla and b.u.t.ter. Let cool. In a 13 9-inch ca.s.serole dish, alternate pudding, bananas, and wafers, beginning with pudding and ending with pudding. Add topping, if desired.

MERINGUE TOPPING.

3 egg whites teaspoon cream of tartar 6 tablespoons sugar 6 tablespoons sugar 1 teaspoon vanilla

Preheat oven to 350 degrees. Beat egg whites with cream of tartar and sugar until stiff. Add vanilla. Spread over pudding mix; completely seal around edge. Bake until desired brownness on top.

[image]The Lady & Sons Savannah ”Tiramisu”