fudge

A fudge recipe from Betty's Cook Nook
Oh, Fudge: How Sweet It Is

This recipe is long overdue making its debut on Betty’s Cook Nook.

I was supposed to make this fudge during my big getaway to Italy in 2012-2013 but I wasn’t able to score all the ingredients while in Tuscany so the recipe sat here online without pictures or a story behind it … until now.

Out of all of my Mom’s recipes that I’ve been intimidated to make, I think it was this one takes 1st place because of the special note Mom included on the recipe: “Call Inez for help when making 1st time.” If Mom needed counsel the first time making this fudge, I was surely destined for a foodie fail – especially after my run-in with the red candy apple on a stick disaster from 2011.

Turns out I was right!

foodie tips

  Eureka! I learned something significant that you probably already know – the difference between condensed milk and evaporated milk! I always knew these as “milk in a can” but if you asked me the difference I would have said one is evaporated and one is not. Bad guess.

It turns out that both milks have the majority of water removed from them but condensed milk is sweetened milk (a.k.a. sweetened condensed milk or “SCM”) and evaporated milk is not. Since this recipe calls for sugar, I can create confidently knowing that “cold milk” (per the original recipe below) would have been shorthand for evaporated milk. My culinary cred just rose by +1!

I’m not sure why the recipe calls for the milk to be cold only to heat it up in step one, but hey, don’t mess with instructions, right?

  Even though the recipe doesn’t call for it, I enlisted the aid of my candy thermometer to try and prevent another culinary wreck. Turns out I would need the aid of the entire Justice League to try and save this mess.

I’m not sure what I made but I think it was a cross between a Texas praline, a chocolate crepe, and a brick (translation: FLAT and HARD). After two candy-coated foodie fails I think I’ll be trading in my Sur la Table candy thermometer for something more reliable. Maybe a digital candy thermometer!

Sur La Table Candy Thermometer

  I distinctly remember Mom making this fudge at the holidays when divinity, rum balls and ribbon candy made special appearances. While we had the fudge with chopped nuts, Mom made the fudge with pecan halves on top most often so that’s the way I made them (hint hint).

  Here in Texas “nuts” is an abbreviation for Texas Pecans. Y’all can trust me on this!

  On the next “go” of this recipe I’m going to try it in a deep glass dish then cut it into squares. Seems like many of the modern day recipes call for that technique and maybe I’ll be luckier in the end.

  Fudge Lover? Get in line! Here’s another fabulous fudgey find from Mom’s cookbook.

fudge recipe ingredients

i. ingredients

½ cup | cold canned milk (evaporated milk)
2 cups | sugar
½ cup | karo corn syrup
2 squares | chocolate
2 tablespoons | butter (go big with unsalted Falfurrias Brand)
1 teaspoon | vanilla
a handful or 2 | nuts (a.k.a. texas pecans), *halves* or chopped

ii. what to do

1. Put all of the ingredients (except the butter, vanilla and nuts) into a large pot.

how to make fudge

2. Cook over very low heat, stirring occasionally, until melted.

3. Turn up the heat and bring to a boil, boiling for 3-4 minutes. Cook to the “soft ball” stage (about 235°F – 240°F).

4. Remove the mixture from heat and add the vanilla and butter.

5. Place the molten pot into a sink filled with water. Beat by hand until creamy.

6. Drop by spoonfuls (I think onto a glass or ceramic dish would work best). Top with your pecan halves (if using), let rest… then dig in! Enjoy!

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

your best fudge recipe

A Scan Of Mom’s Fudge Recipe From Our Neighbor Inez

Who is “Inez Eversole”?

I grew up living in a house on a corner lot at 2927 Trailend in San Antonio. The house right behind us sat on a large piece of land that was one acre in size; ten houses were neighbors to a slice of this great space. The yard was meticulously beautiful with plush grass and large shade trees that made it look like a plantation dropped in the middle of San Antonio.

Inez and Herb Eversole were a wonderful older couple who lived in a charming 1951 stone house that sat right in the middle of the tiny world all its own. I’d climb our fence and peer over it to see what was going on with our backdoor friends. Mrs. Eversole was always kind to me and I’d often visit to have a chat about the goings on at school and home. Mr. Eversole had a riding lawnmower that I thought was just about the neatest thing I had ever seen.

Looking back I think Inez and Herb were our family’s adopted grandparents – not just because of their geo proximity – but because of their genuine awesomeness and willingness to help us out with time-tested tips and tasty dishes.

So there you have it – this is Inez’s very own fudge recipe! I have one or two other recipes from Herb and Inez in Mom’s cookbook and will gladly add them soon.

Cheers to you, Inez and Herb – Thanks for the sweet fudge recipe! And the great memories.


harvey wallbanger supreme cake

I made this special cake in honor of my longtime friend Sarah’s birthday ~ we should
all be so lucky to have friends like her. Great friends + tasty food = groovy living!

~ ~

Harvey Wallbanger Recipe Glazed CakeThe Wallbanger Cliffhanger

I remember my Mom making this cake and when I hear the Wallbanger name, “orange” always comes to mind. This recipe surely was a favorite and still sits near the front of her cookbook‘s “desserts” section in the exact location where I found it.

With orange on the brain I decided to research who this Mr. Wallbanger was and how this cake came to be. I quickly learned that Harvey Wallbanger wasn’t just a who; it was a what. It’s a drink that jettisoned to popularity during the “me decade” when I spent my wonder years. This drink is made from vodka, orange juice and Galliano, making the Wallbanger a drinky-doo Dopplegänger to the Screwdriver.

Harvey Wallbanger Cocktail Recipe

The retro cocktail has a bit of a mystery surrounding its origin. But no matter where it came from we can revel and enjoy the tasty Wallbanger delight whether in a highball or on a plate, in the form of this supreme cake.

foodie tips ~

  I’m sure if it was intentional or not that the original recipe below calls for frozen orange juice for the cake then orange juice (frozen was not specified) for the glaze. I followed the directions to the “T”. Just make sure and thaw your OJ before you blend it or you’ll wind up with a chunky cold glob to contend with in the mixer, as I did.

  Galliano is a golden yellow Italian liquor that is crafted by a guarded recipe since 1896 that includes 30 herbs, spices and plant extracts. Mediterranean anise, juniper, musk yarrow, star anise, lavender, peppermint, cinnamon, and vanilla will help you along your flavor journey! Score an online .PDF of the The Galliano Guide and learn more about this libation that hails from Livorno, Italy.

 Did someone say Italy? Check out my other passion site that is celebrating its 10th anniversary this very month. Enjoy For The Love Of Italy!

Duncan Hines Orange Supreme Cake Mixi. ingredients

the cake:
1 package | duncan hines orange supreme deluxe cake mix
1 package (3 ¾ ounce) | vanilla instant pudding mix
½ cup | crisco oil
4 ounces | frozen orange juice concentrate, thawed
4 ounces | water
| cage free eggs
3 ounces | galliano l’autentico (the original)
1 ounce | vodka

the glaze:
1 cup | confectioner’s sugar (a.k.a. powdered sugar)
1 tablespoon | orange juice
1 ½ tablespoons | galliano
1 tablespoon | vodka

ii. what to do

0. Preheat your oven to 350°F.

1. Blend all of the cake ingredients in a large bowl, about 5 minutes.
Harvey Wallbanger Recipe From Betty's Cook Nook
2. Pour the batter into a greased and floured 10-inch tube pan (bundt pan).

3. Bake for 4555 minutes until the center springs back when lightly touched. While it’s cooling in the pan (about 15 minutes)…
A Harvey Wallbanger Recipe From Betty's Cook Nook

4. Let’s make the glaze! Blend well the above glaze ingredients.
Harvey Wallbanger Recipe From Betty's Cook Nook
5. To serve, invert the warm cake onto a serving plate and drizzle the glaze on top. It was at this moment I reconnected with a childhood memory of the gooey greatness that forms in the center of the cake. There was no mistaking that my hand “accidentally” scooped a little extra of the amazing glaze onto my plate each and every time!

This cake is best enjoyed warm and fresh. For breakfast or dessert and with or without a scoop of vanilla ice cream. I hope you enjoy this time honored favorite!

Yields about 12-16 servings

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

Harvey Wallbanger Supreme Cake Recipe

A scan of Mom’s original recipe from her cookbook

Harvey Wallbanger Recipe From Betty's Cook Nook

Harvey Wallbanger Recipe From Betty's Cook Nook

Harvey Wallbanger Recipe From Betty's Cook Nook


marion’s brownies

Marion's Brownie Recipe from Betty's Cook NookThe Real Deal

Back in a time before baking on the quick, folks made things from scratch.

Sure, it takes a little more time but you might just find that the food tastes better – especially since you’re in full control of what goes into your creation. And more importantly, what goes into your belly!

All Aboard The Chocolate Choo Choo

As one who loves chocolatey greatness, my earliest creations used Hershey chocolate powder mixed into a cold glass of milk. But it wasn’t until the likes of Messy Marvin kicked his way into my life when my sights on chocolate really took off. Before we dive into Marion’s recipe let’s have a peek at some of my favorite vintage chocolate TV spots from the 50s – 80s:

So what’s makes these brownies so good? Real chocolate made with TLC. Thanks for the tasty treat, Marion! If you make a batch of these, let me know how you liked them. :)

foodie tips ~

  Don’t forget to let the chocolate cool after melting.

  I like my brownies soft and chewy. So if you’re making me a batch, you know what to do!

  A cold glass of milk or some ice cream is brownie’s BFF. Just sayin’.

i. ingredients

¾ cup | flour, sifted
½ teaspoon | baking powder
½ teaspoon | salt
1 cup | sugar
½ cup | shortening
| cage free eggs, unbeaten
1 teaspoon | vanilla
2 squares (2 ounces) | unsweetened baking chocolate, melted and cooled
1 cup | nuts. And in Texas “nuts” = pecans.

Marion's Brownie Recipe from Betty's Cook Nook

ii. what to do

0. Preheat oven to 350°F.

1. In a large bowl sift together the first 4 ingredients (flour, baking powder, salt and sugar).

2. Add the next 3 ingredients (the shortening, eggs, and vanilla). Beat for 1 minute, making sure to scrape the bowl to ensure a smooth blend.

3. Add the cooled and melted chocolate and the pecans. Beat for 30 seconds longer.

4. Pour the brownie mixture into a greased pan (about 8″ x 8″) and bake at 350°F for 30-35 minutes.

Cut brownies into squares while they are still warm. 

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

Marion's Brownie Recipe

Who is “Marion” 

After checking-in with my brothers, Tim and Roger, Tim knew who Marion was. Her name was Marion Praino Sands and she was married to Bob Sands.

I did some Googling and found recent obituaries for both. After reading a bit more into their lives I learned that they lived a few minutes from me where I lived in Dallas for 20 years! My heart sunk knowing that Marion’s brownie recipe was sitting in Mom’s cookbook within reach. And if I had researched this post a little sooner our paths may very well have crossed.

My hunch is that Marion and Bob met my Mom and Dad when they lived in San Antonio. The connection didn’t end there – I learned that Marion was a member of St. Patrick’s Catholic Church in Dallas for over 50 years. And if memory serves correctly my Mom was a member of St. Patrick’s Catholic Church in San Antonio, where I was born… and I believe how I came into my name.

 

 


magic marshmallow crescent puffs

magic marshmallow crescent puffs recipe
Let’s Make Some Magic

Edna Holmgren WalkerThis recipe is a Pillsbury Bake-Off® winner from time warp October 20, 1969! It marked the first time a refrigerated dough won the Bake-Off’s grand prize. Hats off to you, Edna Holmgren Walker (at right), for winning the grand prize that landed you in the Pillsbury Hall Of Fame and into the hearts and tummies of foodies across the globe. And thank you my Mom “Betty” for snagging this recipe so that I could enjoy it!

I think if you were to shout out “Pillsbury” in your local grocery it would soon be echoed with a “Doughboy!” But second to Snuggles, who annoyed my good childhood friend Scotty, the Pillsbury Doughboy just creeps me out. He’s always in a over the top good mood and his platter sized dilated pupils are super freaky. His laugh? Me, oh my!

The web is flooded with jokes and videos about the doughy guy. I even found his “fauxbituary” that said he died of a yeast infection caused by being poked in the stomach too many times. This commercial, however, is probably one of my favorites of him – it features Maureen McCormick in a spot from before her Marcia Brady stardom. Marcia! Marcia! Marcia! Thank you for practicing your singing before making what might have been something other than a Sunshine Day.

All kidding aside, the Pillsbury crescent rolls make the perfect wrapper for these sweet treats.

foodie tips ~

  Fine dining for two – four? You can half this recipe if you don’t want 16 magical puffs. Or you can make all 16 and get your crazy magic marshmallow puffs on!
magic marshmallow crescent puff exhibit A
  I read on some blogs that folks thought it was normal that the puffs had a coating of the marshmallow mixture inside, but otherwise the puff had blown a tire during baking. I absolutely disagree. Obviously there’s an art to creating the perfect magical mouthwatering gooey marshmallow puff and about half of my first batch turned out with no white explosion. Why, look at Edna’s vintage picture above – do you see any exploded puffs? Zero. I tasted both blown and unblown puffs and will eagerly testify in foodie court that these are best enjoyed with the entire marshmallow intact inside the perfect puff. That’s the magic!

how to make your own piping bag
 Need a piping bag in a pinch? You can fashion one out of a snack bag by inserting your icing and snipping a wee bit of the corner off. Works like a charm!

 Here in Texas “nuts” is an abbreviation for “Texas Pecans.” Giddy up!

 On my next go of these, I’m going to sprinkle a little fairy dust on top of these magic puffs. By fairy dust I mean crumbled bacon. Mmmm… bacon!

i. ingredients

¼ cup | sugar
1 teaspoon | cinnamon
2 8-ounce cans | Pillsbury refrigerated crescent dinner rolls
16 large | marshmallows
¼ cup | butter, melted (Betty’s Mom “Nanny” would say make it Falfurrias)
¼ cup | chopped nuts (make it pecans – see foodie tip above)
½ cup | powdered sugar
2-3 tablespoons | milk
½ teaspoon | vanilla

ii. what to do

0. Preheat oven to 375°F.

1. Combine the sugar and cinnamon and set aside.

2. Separate the two cans of crescent dough into 16 triangles.

3. Dip a marshmallow in the melted butter then roll it in the cinnamon-sugar mixture.
how to roll a magic marshmallow crescent puff
4. Place the marshmallow on the wide end of the triangle. Fold the corners over the marshmallow and roll it toward the point. Make sure to completely cover the marshmallow and squeeze the edges of the dough to seal. We don’t want any melted marshmallow blowouts, remember?!
how to roll a magic marshmallow crescent puff
5. Dip the pointed side of the puff into butter and place the buttered side down in a greased deep muffin pan. Repeat the process until all your puffs are prepared.

6. Place the muffin pan on a baking sheet and bake for 10-15 minutes, until golden brown.

7. Remove the puffs from the pan and drizzle with your icing mixture. Sprinkle with your pecans and serve warm. Note: While Mrs. Holmgren’s recipe below called for immediate removal and topping I ate my magic puff too fast and it was hot-hot-HOT! I’d suggest letting these rest a few minutes but don’t let them get cold. Nobody likes a cold magical marshmallow puff!

Yields 16 rolls (full recipe)

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

Magic Marshmallow Crescent Puffs Recipe

A scan of my Mom Betty’s original magic marshmallow crescent puffs recipe (see top right)

 

 

 


chocolate pecan ritz pie

Chocolate Pecan Ritz Pie Recipe From Bettys Cook Nook

Sweet Formations

In honor of my brother’s birthday today (Betty’s son Tim), I’m making pie.

I broke away from my recent sequence of making recipes in the order I find them in Mom’s two cookbooks by skipping right to the dessert section of the green index card file that has about 100 recipes in it. A funny little recipe (see below) caught my eye because it had no name. So I chose it without doubt.

I almost named this “no name pie,” but I thought I could do better than that so “Chocolate Pecan Ritz Pie” seemed suitable enough.

Tim is the oldest of 3 of Louis and Betty’s kids. I’ve known him to be a fan of hunting and fishing, sports and good Tex Mex. Shown here is a picture of Tim as a yell leader at MacArthur High School from the 1970s – a time when our family was eating many of the recipes here at Betty’s Cook Nook.

I hope you enjoy this pie as much as I did. Hats off to you on your sweet day, big bro!

MarArthur Cheerleaders & Yell Leaders, 1975

Here’s a pic of my brother Tim when he was a Yell Leader at MacArthur High School. He’s the 3rd Yell Leader from left to right. #PerfectPosture

 

foodie tips ~

  Whipping cream or whipped cream? So whipped cream is whipping cream after it has been whipped. I’m not sure if this recipe really called for whipping cream to be poured on top, so I whipped mine. I prefer my whipped cream with tall, thick peaks – not flimsy and runny rivers which is what I associate with canned whipped cream.

I suppose I’m a bit of a whipped cream snob as I have a gourmet whipper that I, ahem, whip out when it’s time for the best. It only takes a few moments to make fresh whipped cream and I can sweeten and flavor the cream to my liking. Chocolate whipped cream? I’ve done it, and so can you!

  Here in Texas “nuts” is an abbreviation for “Texas Pecans.” Giddy up!

  If you also top the pie with more chopped pecans, I’m likely to high five you. #ThisIsTexas!

i. ingredients

| egg whites
1 cup | sugar
1 teaspoon | baking powder
1 cup | nuts, chopped (see above for cooking tip)
21 | Ritz brand crackers, crushed
to line pie plate | butter – better make it Falfurrias (my Grandmother’s favorite)
1 cup | whipped cream
to top | hershey chocolate bar, shaved

Chocolate Pecan Ritz Pie Recipe

ii. what to do

0. Preheat oven to 350°F.

1. Beat the egg whites until stiff.

2. Stir together the sugar and baking powder and add to the egg whites and gently fold in.

3. Add the pecans and the Ritz crackers and fold in.

4. Pour your mix into a buttered pie plate and bake in your preheated oven for about 25 minutes. Nobody likes charred pie so please watch carefully so that you don’t overcook this sweet dish!

5. Remove the pie from the oven and let it cool thoroughly. Use a cooling rack if you’re in somewhat of a hurry.

6. Top the pie with some fresh whipped cream and chocolate shavings and chill in the fridge for 1-2 hours. Serve chilled.

Yields about 6 – 8 servings

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

Chocolate Pecan Ritz Pie Recipe

A scan of Mom’s pie recipe. It was penned without a name so I coined it “Chocolate Pecan Ritz Pie.”

 

Chocolate Pecan Ritz Pie Recipe From Bettys Cook Nook

Flashback 1970s

I thought it would be fun to have a look at some vintage 60s and 70s whipped cream advertising.

While we often had Reddi-wip at the ready in our fridge, it looks like they didn’t run commercials in the good ol’ days (just print). Here’s one of the most peculiar print ads I found which seems to promise that serving Reddi-Wip will get you a man or sex. Or both. (Sous Chef‘s Note: We all know sex is really guaranteed after serving the Pineapple Cheese Salad recipe cleverly included in the ad. Um, NO thank you!

Reddi Wip Mate Bait

Since my family also enjoyed the fresh non-dairyness of Cool Whip Whipped Topping, here are some of their funny commercials:

I don’t have the heart to tell Little Susie that with Cool Whip “Swiggle” she really CAN keep her cake forever – that stuff surely lasts the test of time! #cardboard. Enjoy this 1970s spot:

Gomer Pyle and Cool Whip make for the perfect promotion for all Americans*. *Except those in Wisconsin.


black forest squares

Black Forest Squares Recipe

Just like bad hair days, not every single food photo I take turns out amazing. This is one of them! But I promise you this tasted oh, so good!

Into The Forest We Go

When the word “forest” comes to mind, I often think about the first forest I ever visited – the San Isabel National Forest in Colorado.

Time warp 1980. It was the year of my parent’s 25th wedding anniversary and in the San Antonio Express News Mom read about a small, charming getaway in south central Colorado called Cuchara (Spanish for “spoon”). The article tugged at her heart and a family trip to Cuchara was going to happen! Since the only vacations I had been on were to the Texas Coast and one trip to Nuevo Laredo where I spent more time in the hotel sick than out and about, I knew we were in for a big treat – even bigger than when the Brady Bunch went camping.

Our Kiker family of five piled into two cars and with our CB radios at the ready we made the 12+ hour drive from San Antonio to Cuchara. Just inside the Colorado state line I remember my first few moments outside of the car – the air smelled so foreign … and fresh! It was like Mother Nature had sprayed air freshener and beauty in all directions!

Resting at an altitude of 8,468 feet, Cuchara had no stop lights and a year-round population about 100 strong. So this was a place you came to unwind. Fishing, horseback riding, hiking, sitting and staring this way and that (literally) – all the things we didn’t do in our usual city life. Mom and Dad rented a cabin at Yellow Pine Ranch – a working dude ranch with everything you’d expect and more. Here along the Cuchara River there was a pond, horses and even a donkey named “Cucklebur.”

San Isabel National Forest

Into The Forest We Go!

The National Forest was expansive and we had fun enjoying the views from our 1970s Toyota Land Cruiser. Mountains, pine trees and quaking aspens were abound and my Dad later referred to this land as “God’s Country.” It came as no surprise that in November of the same year Mom and Dad were back in Cuchara scouting for land to purchase so they could build a cabin in the woods – a joint venture with their friends Margie and Herb from Waco.

That is the kind of effect the beauty of a forest can create! Now let’s make black forest squares!

foodie tips ~

 As my kitchen smarts continue to deepen, I’m reminded that all pans are not alike! Glass and metal pans cook differently and you might find that if you’re cake is a little burned around the edges, you might switch to metal bakeware. Here’s why.

 In the 1970s while whip cream often came from the can, these days I use my gourmet whipper which creates a super fresh whip. When you make your own whipped topping you can flavor the creams but for this recipe we chose to go with the standard recipe.

i. ingredients

1 package | chocolate cake mix
8 ounces | sour cream
1 package (4-serving size) | instant chocolate pudding mix
1 cup | milk
¼ cup | crème de cassis … or brandy (I had brandy on hand)
16 ounce can | pitted dark sweet cherries
2 tablespoons | sugar
1 tablespoon | cornstarch
to serve | fresh whipping cream
¼ cup | sliced almonds, toasted

ii. what to do

0. Preheat oven to 350°F.

1. Prepare the cake mix according to the package directions. Turn batter into a greased and floured 13 x 9 x 2-inch baking pan. Bake 10-12 minutes or until an inserted knife comes out of the middle clean. Cool completely in pan.

2. In a large mixer bowl beat together the sour cream, dry pudding mix, ⅓ cup of the milk and the crème de cassis or brandy until the mixture is fluffy. Gradually add the remaining milk, beating until smooth. Pour mixture over the cooled cake and chill.

Black Forest Squares by Betty's Cook Nook

3. Meanwhile, drain the cherries, reserving ¾ cups of the syrup. In a sauce pan combine the sugar and cornstarch. Gradually stir in the reserved syrup. Cook and stir over medium heat until thick and bubbly. Cook and stir 1 minute longer. Add the drained cherries, remove from heat and cool.

4. Spread the cool cherry mixture on top of the chilled pudding layer. Cover and chill several hours or overnight.

5. To serve – whip fresh cream to soft peaks. Pipe over cherry mixture in a lattice design. Sprinkle with the toasted almonds. Cut into squares and enjoy!

Yields about 12 squares, depending on size

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

Black Forest Squares Recipe

Here’s a scan of Mom’s original recipe. Ironically it was from a 1980 Betty Homes and Gardens Magazine – the same year we took our awesome trip to Colorado (mentioned above).

From The Cuchara Mountaintop

Over the river and through the wood … we find ourselves above the tree line atop Colorado.


fudge pie

A Fudge Pie Recipe From Betty's Cook NookOh, Fudge!

When things go wrong I’m not quite sure why “oh, fudge” became synonymous with its less appropriate saying but to me “oh, fudge” is a great thing!

Even though one of my favorite movies wasn’t created until 1983, one of the most famous of “oh, fudge” scenes was created in this passage from A Christmas Story. Before we make fudge pie let’s enjoy a bit of this timeless classic:

foodie tips ~

 In the 1970s we would likely have enjoyed whipped cream from the can. Thank you, Reddi-wip! These days I use my gourmet whipper that I scored at Williams-Sonoma – it really creates a great whip. When you make your own whipped topping you can flavor the creams but for this recipe we chose to go with the standard recipe.

A Fudge Pie Recipe From Betty's Cook Nook
i. ingredients

1 stick | unsalted butter (my Mom’s Mom “Nanny” insisted on Falfurrias brand butter)
3 squares | unsweetened chocolate
| cage free eggs, slightly beaten
3 tablespoons | white corn syrup
¼ teaspoon | salt
1 teaspoon | vanilla
1 ¼ cup | sugar
| unbaked pie shell
to serve | fresh whipped cream

ii. what to do

0. Preheat oven to 350°F.

1. Melt butter and chocolate in a double boiler.

2. To the eggs add the corn syrup, salt, vanilla and sugar.

3. Temper the eggs by adding the chocolate mixture in thirds. Turn then pour into the unbaked pie shell.

A Fudge Pie Recipe From Betty's Cook Nook

This Fudge Pie Is Ready For The Oven

4. Bake in preheated oven for 25-30 minutes (we cooked our pie for quite a bit longer – we were using our new gas oven). The pie’s center will be moist and fudgy.

To serve: Let the fudge pie rest until cool. Slice and top with some fluffy whipped cream.

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

A Fudge Pie Recipe From Betty's Cook Nook

A Fudge Pie Recipe From Betty's Cook Nook

A Scan Of Mom’s Fudge Pie Recipe – Compliments Of Mrs. Henry Cohen