Five Pounds of Fudge

Easy Five Pounds of Fudge

One of my favorite things to make, especially with the holidays around the corner, is fudge.  We love this sweet, creamy, smooth, rich tasting, melt-in-your-mouth candy. 

When I was young, I always made it the old-fashioned way, by cooking and then beating it until it was just the right time to pour it in the pan. However, I always had a hard time knowing when to stop beating the mixture.  I would go after that fudge with vigor. But after a while, my arm would tire and I just wanted to pour it in the pan.  I would then ask my mother if it was ready, and she would always say that it was still shiny and needs more beating. Luckily, she would take the pot and finish the beating for me.

I was very happy to find this recipe in an old cookbook published by the power company.  What I love about this recipe is; I can make a big batch and it is so easy to prepare!  I love this recipe because there is no need to worry whether I've beaten it enough. It turns out perfectly almost every time. The almost is dependent on the weather and the humidity of the day. If the day has high humidity, then do not make this recipe. It will not turn out.

Many people add nuts to their fudge, but I am one of the few who do not. I never cared for nuts in my food, but I love to eat them on their own.  However, for those who do like nuts in their fudge, I have included them the ingredient list. 


Ingredients

4 1/2 cups sugar
1 can evaporated milk
18 ounces chocolate chips
2 sticks butter (I use real butter, not margarine.)
1 (7 ounces) container marshmallow creme
2 teaspoons vanilla
Nuts (optional)

Directions

Butter the bottom of a 9 x 13 inch cake pan.

Combine sugar and evaporated milk in a large, heavy saucepan. Cook and stir over medium heat until the mixture comes to a rolling boil.  Boil 8 minutes stirring constantly.

Remove from heat. Add the chocolate chips, butter, marshmallow creme, vanilla and nuts. Stir until everything is melted and combined. 

Pour the mixture into the  buttered pan.  When it is set up and cool, it is time to cut, eat and enjoy.

Tips

There are times, when the chocolate chips do not melt for me.  When this happens, I put the pan over a low heat, stirring constantly until they melt. You can also chop the chocolate chips into smaller pieces or use the mini semi-sweet chocolate chips.

Another thing to remember is to stir the sugar mixture while it is cooking. Do not leave it even for a minute.  I have made the mistake of stepping away for a brief moment only to find out that the fudge scorched on the bottom.

Easy Crust Pumpkin Pie Squares

We don't always like to make a crust for our pumpkin pie. This recipe is quick and easy if you don't have a lot of time, or if you just want to do something different   When I was growing up, we had a neighbor who shared her pumpkin pie recipe with my mom  It is baked in a cake pan and made with a quick and easy crust.

Crust

1 c. flour
1/2 c. quick cooking oats
1/2 c. brown sugar
1/2 c. cold butter

Filling

1 30 ounce can solid pack pumpkin
1 1/2 c. sugar
4 eggs
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1 tsp. salt
2 (12 oz.) cans evaporated milk

Topping

1/2 c. brown sugar
1/2 c. pecans, chopped (optional)
2 Tbs. butter, softened
Whip Cream 

Directions

Preheat oven to 350°.  Grease a 13 x 9 inch cake pan

In a  large bowl, combine flour, oats and brown sugar. Using a pastry knife of 2 table knives held together, cut in the butter until the mixture is crumbly. Press this into the bottom of your cake pan. Bake for 20 minutes or until golden brown. 

In the same bowl that you made the crust in, or you can get a clean bowl, mix together the pumpkin, sugar, eggs, cinnamon, ginger, cloves and salt. Stir in the evaporated milk. until combined. Pour this over the baked crust. Bake for 45 minutes.

As the filling bakes, assemble the topping. 

In a small bowl, combine the brown sugar, pecans, and 2 tablespoons butter.  Sprinkle this over the top of the pumpkin filling. Continue baking the pumpkin dessert until a knife inserted in the center comes out clean.  

Cool. Srve with a dollop of whipped cream over the top. Or you can serve it with a scoop of ice cream as well.  Refrigerate left overs. 

 Daddy's Bean Soup

My daddy would cook for us when he had the time, and it was sure a treat! One of his favorite dishes to make when the weather turned cool and cold was bean soup. He often used Lima beans in the large variety and baby Lima beans in his soup. Sometimes, he would buy a package of the 15 Bean Soup beans. Daddy would start cooking early in the morning and let it cook until it was time for supper. What I wouldn't give to have a bowl of his soup again.

Ingredients

2 c. Lima beans (big Lima beans, baby Lima beans, or a mixture of both)
5 cups water
ham bone with meat on it, or ham hock
1 onion, chopped
Salt and pepper to taste

Instructions

Wash, and sort the beans in a colander.

Put beans, water, meaty ham bone or ham hock, and onion into a large pot.  Bring to a boil and then boil for 2 minutes. 

Put a lid on the pot and turn the heat to low. Continue cooking, stirring occasionally and adding more water as needed. After the first hour or two of cooking, add the salt and pepper.  Cook until the beans are soft and tender.

Serve with homemade bread.

 Spicy Bacon Chicken Casserole

Spicy Bacon Chicken Casserole is a great way to use up left over chicken and change up the boring macaroni and cheese dinners. And, when combined with bacon . . . What's not to love!  The recipe calls for heavy whipping cream, but that is usually too expensive, so we substitute it with evaporated milk. You can also use any shape of pasta you like as well!

Ingredients

1 1/2 c. uncooked macaroni
6 strips fried, crisp bacon, crumpled
3 Tbs. bacon grease
3 Tbs. flour
1 1/2 c. heavy whipping cream or evaporated milk
1/2 c. milk
1 tsp. Cajun seasoning
Salt and pepper to taste
1 jalapeno pepper, chopped
2 c. pepper jack cheese, shredded
2 c. cooked chicken, shredded

Directions

Heat water in a large saucepan.  Cook the macaroni according to package directions. Drain and set aside. 

In a heavy cast iron skillet, fry the bacon until crisp.  Remove from the pan and place on paper towels to absorb excess grease. Remove all but 3 tablespoons of bacon grease from the skillet. If you don't have enough bacon grease, add some butter to make 3 tablespoons.   

Stir in the flour, whisking to keep the flour from burning. Cook and stir for 2 to 3 minutes to remove the flour taste.

Gradually whisk in cream, milk, Cajun seasoning, salt and pepper. Stirring constantly, bring the mixture to a boil. Reduce heat to medium low. Continue to cook and stir until the mixture is thickened.  This can take about 5 minutes.

Add the cheese and stir until melted. 

Stir in the macaroni, chicken, bacon and jalapeño. Cook and stir until heated through.

Home-made Bread 

Nothing tastes better than a warm slice of fresh baked bread with butter!  It is so good, and when compared to the bread you buy at the store . . . There is no comparison. This is the perfect time to start making your own bread. Not only does it taste good, it makes your house smell great, and using the oven helps warm the house as well.

 Ingredients

2 c. warm water
1/4 c. sugar or honey
1 Tbs. dry yeast
1/3 c. dry milk powder
2 tsp. salt
2 Tbs. butter or olive oil
4 to 5 1/2 c. flour
Oil or grease to grease the bowl and loaf pans

Directions

In a large bowl, add the warm water, yeast, and 1 teaspoon sugar. Stir to mix and then leave this stand for 5 to 10 minutes. This allows the yeast to bloom and show whether it is active or not.

Add the remaining sugar, dry milk powder, 1 cup flour, salt and butter.  Mix or beat well. You can also use a stand mixer with the dough hook attached. I use a wooden spoon and stir it by hand, then finish the bread by kneading the dough with my hands. 

Continue to add the flour, a half cup at a time. Stirring well after each addition. When the dough becomes too stiff to stir with the spoon, turn out onto a floured board and knead by hand.  Knead the dough until it is smooth and elastic, adding more flour as needed.  The dough should be slightly sticky.

Grease a large bowl, (or use the one you started mixing your bread in, to save on washing more dishes.)  Place the dough in the bowl, turning to coat all sides with the oil or grease.  Cover with a tea towel and place in a warm location to rise until doubled in size. This takes about 60 to 90 minutes.   Grease or spray two 9 x 5 inch loaf pans.  I use grease for this, as it just works better for me.   Punch the dough down and divide the dough into two equal portions.  Shape into a loaf or roll out the dough into a long rectangle, keeping one end 9-inches wide. Then roll the dough back up, starting at the 9-inch side. Seal the bottom edge and place the loaf into the pan. Rolling out the dough helps to remove the air pockets.  Brush the tops of the loaves with some oil to keep the tops from drying out as they rise.   Place in a warm location until doubled in size. This usually takes about 60 to 90 minutes.    Bake at 350° for 25 to 33 minutes, or until the tops are golden brown and the loaf sounds hollow when tapped with your finger.  Remove from the oven. Run a stick of butter over the tops of the loaves for a great buttery taste. Don't use the whole stick of butter. You just want enough butter to make the top glisten with oil. This also helps to keep the top from becoming hard and dried out.  Remove the bread loaf from the pans and place on a wire rack to cool. Try to wait at least 10 minutes before slicing and eating.   Notes: I put my bread in the oven to rise because I have a pilot light that stays lite, and it keeps the interior of the oven at the perfect temperature for rising.   Most recipes say to cover the loaves with a piece of plastic wrap, but I don't do that. I do brush some oil over the tops to keep them from drying out.   When it comes time for baking, I turn the oven on to 350°.  By doing this, it helps the dough to rise a little more as the oven heats.  

 Apple Oatmeal Bars

 Fall is the time to make and bake things using apples.  This is an easy bar recipe that is perfect for dessert, breakfast, or as a snack on the go.  Apples, oatmeal and cinnamon go together so well. 

Ingredients

3 c. flour
1 1/2 c. old fashioned Oats
1 1/2 c. brown sugar
3/4 tsp. baking soda
1/2 tsp. cinnamon
1 1/4 c. cold butter
5 to 6 c. apples, thinly sliced
1 c. sugar
2 1/2 Tbs. cornstarch
1 to 1 1/2 tsp cinnamon
1 c. cold water
1 tsp. vanilla
2 Tbs. butter

Directions

Preheat oven to 350°. Grease a 13 x 9 inch baking dish. 

Combine flour, oats, brown sugar, baking soda and cinnamon in a large bowl.  Using a pastry knife or 2 knives held together, cut in  the butter. The mixture should resemble course crumbs.  Remove 2 cups of the oat mixture and set aside. Press the rest of the oat mixture on the bottom of the baking dish.  

In a large saucepan, combine sugar, cornstarch, cinnamon, water, vanilla and butter. Cook and stir until the mixture comes to a boil.  Continue to cook and stir for 2 minutes or until mixture is thickened.  Add the apples, stirring to coat. Put the apples over the oat mixture and then sprinkle the top with reserved oat mixture.

Bake 35-45 minutes or until top is lightly browned.

 Meatballs in Mushroom Gravy

We like making meatballs and putting it with mushroom gravy and serving over mashed potatoes is an easy comfort food that people love to eat.  Although you can make this right on the stove top, it tastes better when baked in the oven. The flavors have a chance to mingle.  

I have two versions of gravy to choose from.  We usually make the one with the mushroom soup, but sometimes, we like to change it up and do something different. Which one do you prefer?

Meatball Ingredients

1.5 lbs. ground beef
1 c. bread crumbs (dry)
1 egg, beaten
1/4 c. milk
1 medium onion, chopped
1 tsp. dry mustard or 1 Tbs. prepared mustard
1 Tbs. Worcestershire sauce
1 tsp. salt
1 tsp. pepper

Gravy Version 1

2 Tbs butter
8 oz. can mushrooms, drained
1 onion, chopped
1 Tbs. Worcestershire sauce
1 c. beef broth
2 Tbs. cornstarch
Salt and pepper to taste

Gravy Version 2

1 can of cream of mushroom soup
1 soup can full of milk
1 small can mushrooms, drained
1 onion, chopped

Directions

Preheat oven to 400°. Line a baking sheet with parchment paper for easy cleanup. 

Into a large bowl, add the ground beef,  bread crumbs, milk, egg, onions, ketchup, mustard powder, Worcestershire sauce, salt, and pepper. Mix well with clean hands.  Roll the meat mixture into 1 1/2 inch meatballs and place on a baking sheet lined with parchment paper.   Bake for 20 to 25 minutes or until  the meatballs are cooked through.   Prepare the gravy.   Decide if you want to make the homemade gravy or the fast and easy gravy.   Gravy version 1. Homemade  Melt the butter in a large cast iron skillet.  Add the cornstarch to the beef broth. Stir until there are no lumps of cornstarch left. Pour this into the skillet. Add the Worcestershire sauce, stir to combine.   Add the  meatballs into the skillet.  Season the gravy with salt and pepper and bring to a full boil.   Bake at 300° for 1 hour.   Gravy version 2 Fast and easy  In a medium bowl, mix the soup, milk, mushrooms, onion, salt and pepper. Put the meatballs in a baking dish or a cast iron skillet. Pour the gravy over the top.  Bake at 300° for 1 hour.