Hot Fudge Sauce

I have been craving a hot fudge sundae all week.  I decided to make my own sauce.  It is amazing.  A Martha Stewart Recipe

1/2 cup unsweetened cocoa powder (I usually add just  a little more)
1 cup sugar
1 cup light corn syrup
1/2 cup half and half or evaporated milk
1/8 teaspoon salt (calls for kosher, I use regular)
3 tablespoons unsalted butter (I leave out the above salt if I only have regular butter)
1/2 teaspoon vanilla

Directions:

Combine all ingredients in saucepan except for vanilla.
Cook over med. heat.
Stir until mixture boils.
Set timer and boil for 2 minutes, stir occasionally I found 2 minutes was perfect
(Don't boil for more than 3 minutes or it will become like fudge).
Turn off heat and stir in vanilla.
Store in refrigerator up to a week.
Can reheat in microwave for a few seconds at a time or place in pan of hot water until sauce warms and thins.

Jammin!

I established my love of black raspberries, and the best way to have that flavor year round?  Make them into Jam!

This stuff is Nectar of the Gods!!

I ended up with 38 jars of deliciousness!

My Raspberry Jam

8 cups raspberries
8 cups sugar
1/4 cup lemon juice
 2/3 cup Pectin (I use Pacific Pectin)

Mix all in a large pot, turn heat on medium until the sugar and berries and pectin are combined.  Bring to a rapid boil, boil 3 minutes, turn off heat, check with jam on a spoon to make sure it's jelling like you like. If it is, ladle into sterilized jars and seal.  If it's not, turn the heat back on, add another 1/3 cup pectin and bring to a boil again.  Let boil 2 minutes, turn heat off, check after 20 minutes or so for jell. 

Berry Pickin'

Black Raspberries are my absolute favorite.  Not only do they taste delicious, they transport me back to my childhood when I spent days searching for a picking wild Black Raspberries to be made into the delicious confections I love.

We have a few black raspberry bushes here, but not enough to do much with except eat fresh picked.
So, #1 son and I made the 60 mile trip to a local U-Pick Raspberry farm  and came away with a LOT of raspberries, much to my sheer delight!

Porcupine Meatballs

 Porcupine Meatballs are remembered fondly from my childhood!  Tonight I'm pairing the meatballs with baked beans and deviled eggs.  Yum.

2 pounds ground beef or turkey
1 small onion finely chopped
tsp salt
tsp pepper
tbsp parsley flakes
tbsp garlic salt
tbsp celery flakes
1 egg

1 jar favorite spagetti sauce or plain tomato sauce
1/2 cup brown sugar
tbsp Worcestershire sauce

Mix Meatball ingredients together, form into 1/3 cup sized balls.  Line casserole dish with meatballs.
Mix together sauce ingredients and pour over meatballs.  Bake at 350 for about 70 minutes.

 

Chocolate Amaretto Cake

So, I wanted to make a special treat for father's day, and decided to add a twist to it.  I took traditional Hellman's Chocolate Birthday cake and turned it into a really great Ameretto cake, according to the family.

Cake
2 cups all-purpose flour

2/3 cup unsweetened cocoa powder

1-1/4 tsp. baking soda

1/4 tsp. baking powder   

 3 eggs

1-2/3 cups sugar

1 tsp. vanilla extract

1 cup Hellmann's® or Best Foods® Real Mayonnaise

1- cups water

1/3 Cup Amaretto Liquor

1. Preheat oven to 350°. Grease and lightly flour (I dust with cocoa instead of flour) two 9-inch round cake pans*; set aside.

2. In medium bowl, combine flour, cocoa, baking soda and baking powder; set aside.

3. In large bowl, with electric mixer at high speed, beat eggs, sugar and vanilla for 3 minutes or until light and fluffy. Beat in Hellmann's® or Best Foods® Real Mayonnaise at low speed until blended. Alternately beat in flour mixture with water, beginning and ending with flour mixture. Pour into prepared pans.

4. Bake 30 minutes or until toothpick inserted in centers comes out clean. On wire racks, cool 10 minutes; remove from pans and cool completely. Frost, if desired, or sprinkle with confectioners sugar.

*Or, prepare cake mix as above in 13 x 9-inch baking pan and bake 40 minutes or until toothpick inserted in center comes out clean.

Frosting

½ c. unsalted butter (1 stick)

2/3 c. cocoa powder

3 c. confectioners’ sugar

1/3 c. milk (use cream for an oh my gosh good richness)

1 tsp. almond extract

DIRECTIONS:

1. Melt the butter in a medium bowl. Stir in the cocoa. Alternately add confectioners’ sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.