Tag Archive | chocolate

Fudgy Chocolate Sauce Recipe from May 61 Woman’s Day


A reader wrote in that she'd like the recipe for the fudgy chocolate sauce shown in the Westinghouse Buffet Fry Pan in my Woman's Day post. So here it is.

Preheat Westinghouse Immerse-A-Matic (love that name!)  Fry Pan to 300 degrees.

When light goes off, turn heat indicator to "off."

Melt 1/4 cup butter in fry pan.
Stir in 1 cup chopped California walnuts.
Add one 6oz package (1 cup) Nestle's Semi-Sweet Chocolate Morsels
Stir till melted and smooth.
Serve warm over ice cream on cake.

If you don't have a Westinghouse Fry Pan,  you can always heat the chocolate in the microwave or in a regular pan on the stove at a very low temperature.

But for true authenticity here's a link to a vintage Westinghouse skillet. 

Westinghouse electric fry pan

After doing an extensive Google search, I discovered this brand of fry pan is scarcer than hen's teeth!  If you want one, I suggest you snap this one up right away.  It's only $20.00.

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Retro Recipe Challenge #9-The Candy Man


These Retro Recipes Challenge’s are lots of fun and a welcome break from cleaning, mending, steaming and photographing vintage clothing. Not that I don’t love my vintage business, it’s just that once in a while I still feel the  need to mess with food since it’s what I previously did for a living and still enjoy it!

This month’s theme is named appropriately  "The Candy Man" and   Dolores from Chronicles in Culinary Curiosity  is kind enough to be hosting this challenge. 

The recipe submitted has to be from before 1980.  So I dug out the dessert edition of my 1972 "Family Circle Illustrated Library of Cooking"  and lo and behold, there was a whole chapter on making candy.

I chose a recipe for Raisin Bon Bons because it involves three of my favorites foods, peanut butter, raisins and chocolate. I figured how bad could it be? 

Raisin Bon Bons

1/2 c seedless raisins
8 tablespoons peanut butter
1 tbsp softened butter
1/2 cup 10X powdered sugar
6 oz. semi sweet chocolate chips

1. Line a baking sheet with wax paper. Chop raisins.
2. Place peanut  butter, butter and 10X sugar in a bowl and mix until smooth. Stir in raisins.
3. Shape into balls about 1/2" in diameter (this was a little tricky). Refrigerate.
4.  Place chocolate pieces in a medium bowl over hot, not boiling water and leave until melted (I microwaved for a few seconds at  a time , stirring in between)
5.Dip raisin/peanut butter balls in chocolate, remove with a fork, drain and place on wax paper. Let stand until firm. Store in an airtight container.

Here’s the finished product.   I sprinkled orange, black and purple jimmies on top that I had leftover from baking Halloween cupcakes.

They taste just like Reese’s Peanut Butter Cups, with a hint of raisin flavor. I put these out in addition to a dessert I served at a recent dinner
party and everyone liked them, though a couple of people didn’t care
for the raisins. I suppose they’d taste fine without them.  I was also thinking they might be  good dipped in white chocolate too. Maybe I’ll try that another time.

What I did notice was they really do start to melt if left out too long. So I’m not going to be able to give them out for Trick or Treat. I used Ghiardelli semi sweet chocolate chips and the candies just won’t stay firm for very long after taking them out of the refrigerator. Of course, I live in Florida and the humidity here has been unbelievable lately. So that may have something to do with it!

I’m thinking next time I would use the chocolate they sell for dipping strawberries, as that forms a nice hard shell when it cools and pretty much stays that way. It seems to hold up a bit better in the Florida weather. 

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Recipes for an Old Fashioned Fourth of July


Independence Day celebrations definitely call for some old timey, stick to your ribs, comfort type party food.  It’s a day to kick back, relax and get the family and friends together to celebrate our freedom to feast on anything we damn well please! After all, what’s says "American" more than a Fourth of July  BBQ or picnic?  Combined with the requisite pyrotechnics, of course!

What’s Cooking America  has some mouth watering recipes for a good old fashioned 4th of July picnic, complete with barbequed baked beans , favorite potato salad, southern fried chicken  and sweet ice tea.

Let’s not forget the cocktails, though, because everyone knows mixing alcohol with explosives is an old tradition that goes way back! Check out these drink recipes  at the UV Vodka website. It’s American made, from Minnesota. With names like the "Cherry Bomb" and the "Blue Bombsicle" you’re sure to have a bang up time.

Of course, a perfect ending to a classic holiday would be this classic fruit trifle in red, white and blue. Guaranteed to be the grand finale of your patriotic pigout! Courtesy of HGTV

Trifle1 Red, White and Blue Fresh-Fruit Trifle


2-1/2 cups heavy cream
2 lbs. white chocolate pieces (the small round ones  work best for this recipe)
yellow cake mix (check box for required ingredients,  you will need three 8-inch cakes)
strawberries (quartered)

Preparation for ganache:

one cup (the rest will be needed later) heavy cream to a boil and pour
over the white-chocolate pieces. Cover this mixture with plastic wrap
and let it set for 10 to 15 minutes until the temperature has cooled.
(The chocolate should be completely melted.) Mix and blend well with a
wire whisk until all the pieces of chocolate are dissolved. Set aside
and let the mixture go to room temperature.

Whip 1-1/2 cups
heavy cream to 2/3 whipping peak and add the white chocolate mixture
(ganache) and blend. This mixture will become thick quickly. Set aside.

Assembling the trifle:

Bake the yellow cake according to
the directions provided on the box. Three eight-inch round yellow cakes
are needed. According to the size of your glass cake dish, make as many
layers possible.

Place the first layer of cake in the bottom of
the glass cake dish and add some of the ganache with some strawberries.
Add another layer of cake and more ganache with blueberries. Continue
adding as many layers as it takes to reach the top of the cake dish.
Smooth the ganache with a hot knife to make the top level.

off the dessert with quartered strawberries around the edge and filled
in with raspberries and blueberries. Sprinkle with confectioner’s sugar.



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