Mom's Fudge

Mom received this recipe when she was first married. They were doing fundraisers to help build the Skowhegan LDS Ward Building in Skowhegan, Maine and the women would make this fudge to sell to help raise money. Mom has been making it ever since and it is always part of our Christmas goodies! Mom also made this fudge and sold it in several convenience stores both in Maine and in Utah. Dad is always recruited to help since there is a lot of stirring! Mom and Dad like the nut version but the kids usually go for the plain. It is very rich, so a little goes a long way!--Elnora


4 c. sugar
20 large marshmallows
1 1/3 c. evaporated milk
2 tsp. vanilla
12 oz. chocolate chips
1 c. margarine
chopped walnuts (optional)

Put chocolate chips and margarine into a large mixing bowl and set aside. Put sugar, marshmallows and evaporated milk into a heavy saucepan and bring to a boil, stirring constantly. Boil for 10 minutes on reduced heat. Remove from heat and add vanilla. Pour into mixing bowl over chocolate chips and margarine. Beat with a wooden spoon for 5 minutes. Stir in nuts, if desired. Pour into a greased 9" X 13" pan. Let cool and then refrigerate.

(You can use the same recipe for peanut butter fudge but use 1/2 c. margarine and 1 1/2 c. peanut butter with no chocolate chips. You can also reduce the boiling time and the beating time.)

"After a Barbeque, you need a piece of fudge or at least M&M's but M&M's are too expensive." (a direct quote by Mom when she was at Elnora's in September 2009! So there you go--this fudge is less expensive than M&M's!)

Mom's Cheesecake

We have a traditional Valentine dinner at our home. It consists of: chicken crescents, potato casserole, steamed asparagus, chocolate covered strawberries and my mom's cherry cheesecake!-Elnora



2 (8 oz.) cream cheese, softened
1/2 c. sugar
3 eggs, beaten
1 tsp. vanilla
gram cracker crust
cherry pie filling

Beat cream cheese, sugar, eggs and vanilla until smooth. Pour into crust. Bake at 350 degrees for 30 minutes. Cool well. Top with topping. Refrigerate and serve cold.

Kale and White Bean Soup

This soup is very good and easy to make. All my kids love it. Serve it with rolls or breadsticks to soak of the broth.--Elena

1 TBS olive oil

4 garlic cloves, chopped

1 head kale, chopped

8 c chicken broth (4 cans)

2 15 oz can cannelini beans, drained

2/3 lbs italian sausage links

Parmesan cheese

1/4 tsp pepper

salt to taste

Slice the sausage into rounds and brown in a soup pot until cooked through. Remove. In same pan heat 1 TBS of olive oil over medium-low heat. add the garlic and saute until fragant (about 2 minutes). Add the kale and saute until wilted (about 2 min) Add the chicken broth, beans, sausage, and cheese. Cover and simmer 30 minutes.

Mom's Chocolate War Cake

I made this cake all the time growing up. I even used it for a demonstration for Mr. Denbow's class in Junior High! The recipe uses no milk or eggs so it was made during war time. The recipe instructs you to divide the dry ingredients into four wells to add each of the four wet ingredients to before mixing. I have ALWAYS done it this way since I have a hard time not following directions. My husband assures me that it would taste the same if you just mix it all together at once. He may be right--I dare you to give it a try. Who knows, maybe I'll one day throw caution to the wind and try it myself! Of course, I had to make Mom's peanut butter frosting to go with it. Mom said that the "crisco" ingredient was her mom's secret for having frosting with a nice and smooth consistency. This cake comes with a warning...be sure to have a glass of cold milk standing by!--Elnora




Cake:

3 c. flour
2 c. sugar
6 Tbsp. cocoa
2 tsp. soda
2 scant tsp. salt

1/2 c. plus 2 Tbsp. oil
2 Tbsp. vinegar
2 tsp. vanilla
2 c. cold water

Sift the dry ingredients into a 9" X 13" pan. Mix completely. Divide into four different wells. Add one wet ingredient to each of the wells and then mix thoroughly. Bake at 350 degrees for 30-40 minutes or until toothpick comes out clean.

Peanut Butter Frosting:

1/2 bag of powdered sugar (approximately 3 cups)
1 tsp. vanilla
large spoonful of peanut butter (to taste)
dash of salt
1 1/2 tsp. crisco
4-5 Tbsp. milk (until desired consistency)

Beat ingredients until smooth. This recipe can be adjusted with more or less of the ingredients to your taste.

Minister's Delight

This is a warm, non-chocolate dessert that my family loves. Scott and I used to have this during college days but we didn't use a crock-pot then. I later found this crock-pot version from a lady who would make it every Sunday (hence the name) and it has been a family favorite for years. It's especially good with vanilla ice cream on the side!--Elnora



1-2 cans cherry pie filling (can use different filling...apple, peach...)
1 pkg. yellow cake mix (I've also used white cake mix)
1/2 cup melted butter

Spread pie filling in bottom of a greased slow cooker. Sprinkle the dry cake mix over the top. Pour melted butter over the top of the cake mix. Cover and cook on high heat for 2 hours or on low heat for 4 hours. Serve warm with ice cream if desired.

Chocolate Chip Blondies

My family loves these brownies and they are very similar to my Grandma Merrill's Polka-Dot Brownies. I'll include the recipes for both. Either way, you can't go wrong!--Elnora



Chocolate Chip Blondies:

1 1/2 c. packed brown sugar
1/2 c. butter (no substitutes), melted
2 eggs, beaten
1 tsp. vanilla extract
1 1/2 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
1 c. (6 oz.) semi-sweet chocolate chips

In a large bowl, combine brown sugar, butter, eggs and vanilla just until blended. Combine flour, baking powder and salt; add to brown sugar mixture. Stir in chocolate chips. Spread into a greased 9" X 13" baking pan. Bake at 350 degrees for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars.

Grandma Merrill's Polka-Dot Brownies:

1/2 c. shortening
1 c. brown sugar
2 eggs
1 tsp. vanilla
1 1/4 c. sifted flour
1 tsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts (optional)
1 c. (6 oz.) semi-sweet chocolate chips

Cream shortening and sugar until light. Add eggs and vanilla. Beat well. Sift dry ingredients and add to sugar mixture. Mix well. Spread into a greased 8" square pan. (Double recipe for 9" X 13 " pan) Bake at 350 degrees fro 25 minutes or until brown.

Homemade Oreo Cookies

I introduced these little wonders to the Merrill family this past summer (2009) and they were a hit, especially with David! I got the recipe from a good friend, Danaca Phoung, who worked for my husband. They are surprisingly simple but oh so yummy!--Elnora



Cookie:
2 pkgs. Devil's Food Cake mix (not "Super Moist")
2/3 c. oil
4 eggs

Mix together. Spray cookie sheet with Pam. Roll into balls and bake at 350 degrees for 8 minutes.

Filling:
1 pkg. (8 oz.) cream cheese--softened
2 c. powdered sugar

Whip together and spread between two cooled cookies.