By Ginger Isham
A favorite cookbook “The Best of Country Cooking,” published in 1993 by Reiman Publications, has a variety of wonderful recipes. The following recipes come from this cookbook.
White chocolate fudge
1 package cream cheese (8 ounces)
4 cups confectioner’s sugar
1 1/2 teaspoons vanilla
12 ounces white chocolate
3/4 cup chopped pecans
Beat cream cheese, sugar and vanilla until smooth. Melt chocolate in microwave or over pan of hot water on stove. Fold into cream cheese mixture with pecans. Pour into a greased 8×8-inch baking pan. Chill until ready to serve, cut into squares.
Homemade fudge sauce
1 1/4 cups sugar
1 cup cocoa
1/2 teaspoon cinnamon
1 cup whipping cream (can use all-purpose)
1/2 cup milk
1/2 cup unsalted butter (cut into 8 pieces)
2 teaspoons vanilla
Mix sugar, cocoa and cinnamon in saucepan. Add cream and milk and stir. Over medium heat, bring to a boil and cook 2 minutes, stirring constantly. Remove from heat and cool 15 minutes. Add butter and vanilla. Stir. Cool to room temperature. Cover and place in frig. Stir just before serving.
Chocolate pound cake
8 milk chocolate bars, no nuts, 1.55 ounces each (try dark chocolate)
2 tablespoons water
1/2 cup butter
2 cups sugar (can use 1/2 to 1/3 cup less)
2 teaspoons vanilla
2 1/2 cups cake flour (or remove 2 tablespoons from each cup of regular flour)
pinch of salt
1/4 teaspoon baking soda
1 cup buttermilk
1/2 cup chopped pecans, optional
Melt chocolate and water over low heat. Cream butter and sugar, add eggs one at a time, stir in vanilla and chocolate mix. Blend flour, salt and soda and add alternately with buttermilk. Fold in nuts. Pour into a greased and floured 10-inch tube pan. Bake at 325 degrees for about 1 1/2 hours. Let cool 10 minutes before removing from pan. Sprinkle with powdered sugar. Can bake in two medium sized loaf pans.
Hint: For chocolate lovers, serve pound cake with vanilla ice cream and chocolate sauce.
Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.