Sunday, December 13, 2009


I started using this fudge twenty some years ago. We had a cookie/candy exchange at our church and Deb B. brought this fudge. It is so smooth and creamy and very simple to make.



The ingredients are things I usually have on hand. Evaporated milk, sugar, semi-sweet chocolate chips, vanilla, butter and nuts.


So many have asked where Hannah has been. She is back and cooking up a storm. Pour the can of milk into a large saucepan.


Add 4 1/2 cups of sugar


Mix together and bring to a boil over medium heat.


While that is cooking, chop up a cup of nuts. I have fallen for macadamia nuts. They are sooooooooo good. You could also use walnuts or pecans.


Next you need to prepare your pan. Grease the pan first.


Press a piece of parchment paper onto the greased pan.


Then smear butter over the parchment paper. After this picture, I was really trying to remember whether Hannah had washed her hands or not. Oh well, too late now.


By now your milk/sugar should have boiled for 10 minutes. Watch this closely and keep the heat as low as possible or it will boil over and it really makes a mess if that happens.


Remove the pan from heat and add a stick of butter.


And 3 cups of semi-sweet chocolate chips


And a teaspoon of vanilla.

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Now start stirring and stirring


Keep stirring, it still isn’t ready.


When it leaves ripples while you are stirring, you know it is ready.


Dump in the nuts and stir.


Now pour onto the pan and spread to the edges.


YUMMY!!!!!!!!! Pop it into the refrigerator until cooled and firm.


Hannah was giving Chloe a taste of the fudge and of course Chloe bit her finger.


Remove from pan and place on a cutting board.


Someone was sampling!!!!!!!!!!


Cut into little one inch squares.

I like to layer them between waxed paper and freeze.




12 oz can evaporated milk

4 1/2 cups sugar

Combine in a large pan and bring to a boil over low/medium heat.

Prepare pan.

Boil for 10 minutes and remove from heat.

Stir in:

1/2 cup butter

3 cups semi-sweet chocolate chips

1 tsp vanilla

Stir until thickened.

Add 1 cup chopped nuts

Pour into prepared pan and cool. Cut into squares. Freezes well.

This is the message we have heard from him and proclaim to you, that God is light, and in him is no darkness at all. If we say we have fellowship with him while we walk in darkness, we lie and do not practice the truth. But if we walk in the light, as he is in the light, we have fellowship with one another, and the blood of Jesus his Son cleanses us from all sin. I John 1:5-7

Monday, October 12, 2009


This recipe is being requested by Joni. She called and said she is craving them because people have been talking about them. This is Mom’s original recipe for them so brothers and sisters, these are the ones we grew up on.
Now I had to make an adjustment here because I didn’t have any cocoa powder. Pretend there isn’t any unsweetened chocolate in this pan. Melt 1/2 cup butter.
Add 2 cups of sugar
And 1/2 cup milk
Bring this mixture to a boil.
In a separate bowl, combine 3 cups quick cooking oatmeal, 1 cup of coconut and 1/4 cup cocoa powder. This doesn’t have the cocoa in it because I had to use the other stuff you see in the pan above.
Pour the liquid into the oatmeal mixture and beat it well.
Stir in 1 tsp vanilla. You can also stir in 1/2 cup of walnuts at this point. That is if you’re fond of them.
Drop onto a cookie sheet covered with waxed paper, if you don’t have the paper, just coat the pan with some butter.
I dare you to eat only one. They do freeze well.
1/2 cup butter
2 cups sugar
1/2 cup milk
Bring these ingredients to a boil. Remove from heat.
Combine in a separate bowl:
3 cups quick cook oatmeal
1 cup coconut
1/4 cup cocoa
Pour in the liquid mixture. Stir well . Add 1 tsp vanilla and 1/2 cup nuts.
Drop by Tablespoons onto a paper lined cookie sheet. Chill until firm.
My son, do not forget my teaching, but let your heart keep my commandments. For the length of days and years of life and peace they will add to you. Proverbs 3:1-2

Friday, October 2, 2009

Tomato Soup

This recipe came from Jane, a good friend. It makes about 24 pints of soup. Once you’ve made this soup you will have a hard time ever going back to the stuff in a can.


You will need about 25-30 pounds of tomatoes. Blanch them in boiling water to remove the skins. Measure out 12 quarts of cut up tomatoes.

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Put the tomatoes in a very large kettle. Add seven large cut up onions, a dozen parsley sprigs and a dozen bay leaves. Cook this up for about two hours.

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Get out your strainer. If you can’t find it, check the sandbox because they seem to make a great sand toy. Put the soup through the strainer. The stuff on the right goes on the compost pile. It takes out all the seeds and bay leaves. For this batch I just cut the onions up but look how much onion goes to waste. So for the next batch I put the onions through the food processor before adding them to the pot and that way they all went into the soup.


The pot goes back on the burner and using a low heat, bring it to a boil.

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Now you need to make a roux for thickening the soup. Combine 1 1/2 cups of water and 1 1/2 cups of flour. Stir it really good until it is very smooth.


Add 1 1/2 cups of sugar, 12 teaspoons of salt and 1 Tablespoon of pepper to the soup.


Now this is where I screwed up the first time I made this. Add a couple of ladles of hot soup to your roux and whisk it really good. Then slowly stir this into the pot of soup. Keep whisking as you add the roux. If you don’t your soup will be full of little white lumps of flour.


Cook and stir until it thickens. This can take awhile but don’t quit stirring! And keep the heat as low as you can but still allow it to boil.


Cut two sticks of butter into cubes.

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Add the butter to the pot and let this simmer for half an hour. Occasionally give it a stir. Remember to keep the heat very low.


Ladle the hot soup into jars. I like to use pints but you can do quarts if you want.


Process in a hot water bath for 15 minutes.

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As I said, this soup is awesome. We like to heat it up and heat some milk or half & half separately. Serve the soup with the hot milk on the side to add in as you like.


12 quarts cut up tomatoes

7 large onions, cut up or processed

1 dozen parsley sprigs

1 dozen bay leaves

1 1/2 cups water

1 1/2 cups flour

12 teaspoons salt

1 tablespoon pepper

1 1/ 2 cups sugar

1 cup butter, cubed

Put tomatoes, onions, parsley and bay leaves into a large kettle. Cook for 2 hours and then strain. Combine flour and water to make roux. Add sugar, salt and pepper to soup. Combine a couple ladles of hot soup to roux and slowly whisk into soup. Continue cooking and stirring until thickened. Add butter to simmering soup and simmer for 1/2 hour, stirring occasionally.

Pour into sterilized jars and seal in hot water bath for 15 minutes. This makes about 24 pints of soup.

To serve: Heat soup and milk or half & half in separate pans. Serve by combining in a bowl.

Don’t forget to show hospitality to strangers, for some who have done this have entertained angels without realizing it. Hebrews 13:2