Grandma's Fudge

"Grandma's Fudge"

• 2 cups white sugar
• ½ cup cocoa
• 1 cup milk
• 4 tablespoons butter
• 1 teaspoon vanilla extract

Tools: Candy thermometer
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Directions
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Note: Making perfect fudge can be a bit tricky and sometimes fudge will crystalize or not set. This old fashioned recipe makes a fantastic fudge. It is best to have a candy thermometer on hand so you know you have reached the necessary temperature.


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Butter an 8x8 inch square baking pan. Set aside.


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Grease the sides of a medium sized sauce pan with butter.


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In saucepan combine sugar, cocoa and milk.




Stir to blend, then bring to a boil, stirring constantly.


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Reduce heat and simmer. Do not stir again.


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Place candy thermometer in pan and cook until temperature reaches 238 degrees F (114 degrees C).


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*If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.


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Remove from heat. Add butter and vanilla extract.


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Beat with a wooden spoon or hand mixer until the fudge loses its shine.


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Pour into prepared pan and let cool and cut into small squares.




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I got this off a facebook page years ago...

Vanilla Custard with Chocolate

Vanilla Custard with Chocolate^*
Ingredients

• 2 cups milk
• 2 tablespoons cornstarch
• 1/3 cup sugar
• 2 eggs, lightly beaten
• 1 teaspoon vanilla
• 1/4 cup chocolate, grated

Directions


Have eggs ready in a small bowl.




Using a whisk, combine milk, sugar and cornstarch in a saucepan over medium heat.




Allow milk to heat to the point when tiny bubbles form around edges of pan. Whisk occasionally to prevent clumping.




Remove milk mixture from heat.




Mix about 2 tablespoons of scalded milk mixture into eggs using whisk, then introduce eggs into milk mixture in a slow stream, whisking milk mixture constantly.




Return pan to heat and whisk gently until custard thickens, another two or three minutes. Do not allow to boil.




Remove pan from heat and stir in vanilla.




Pour into serving cups and chill in fridge until ready to serve. Sprinkle with chocolate just before serving.




^* http://www.thethaikitchen.org/recipes/vanilla-custard-and-chocolate-dessert.html

I present this in the spirit of Fair Useage.

Mudslide Recipe

MUDSLIDE




1/2 oz. Bailey's

1/2 oz. Kalula

1/2 oz. Cream da Coco dark





Blend with 4-6 ice clubs. Serve frozen with cherry.

Easy Bourbon Sauce (ancient recipe)

Easy Bourbon Sauce

   This recipe, from Prudence Hilburn's "A Treasury of Southern Baking," is delicious served over bread pudding or fruit.

 1 stick unsalted butter, at room temperature 1 cup sugar 1/4 cup water 1 large egg yolk 

 2 tablespoons bourbon Combine the butter, sugar, water and egg yolk in a small saucepan. 

 Mix well. 

Cook over medium heat until the sugar dissolves. Reduce heat to medium-low and continue cooking about 3 minutes, or until the mixture starts to thicken. 

Remove from heat and stir in bourbon. 

Serve warm. Makes a generous 1/2 cup. 

 I found this on an old 3½" floppy. This file is technically (probably) stolen but fortunately, no one is ever going to find and read this blog...

Dodge City Community College Cafeteria

The Dodge City Community College (DCCC) cafertia is nice and very much a junior college cafeteria.

There are two food lines. The first with the warm food and a server. The other has a salad bar, a variety of food (tomatoe sauce and noodles or a bowl of liquid cheese and chips), a desert area, two soda dispensers and a freezer with ice creamme.

They generally have a nice selection. It helps that we only go there noons on Wednesday. Any more meals would make the DCCC cafeteria get old very quickly...

Kansas State Faire 2016

We just went to the Kansas State Faire this past Saturday afternoon and then the morning and early afternoon of Sunday. There were an incredible variety of Faire foods for sale. The amazing thing is they were not too overpriced.




I didn't think to take pictures or notes as I'm not used to having this blog...

Starting of my new blog!

This blog is simply about food!

Actually, I thought I had started this blog a couple of months ago but it somehow disappeared. Oh, well...