Potato Hamburger Soup

I made this soup often when I was in my late teens and early 20s. I haven't made it in decades, but I do remember it being a very good soup. It's a good base recipe that you can add additional seasonings, or additional water/beef broth to create more broth, whatever suits your tastes, as it is a pretty thick soup.

Print

1 1/2 pounds hamburger

1 cup chopped onions

1 cup chopped celery

1 cup thinly sliced carrots

3 medium potatoes, cut into bite-sized pieces

1 can diced tomatoes

1 bay leaf

4 cups water*

salt and pepper, to taste

2 cubes beef bouillon, optional - for a more beefy flavor

*I have used 3 1/2 cups water plus 1 1/2 cups tomato juice to give the soup more flavor

Directions

Brown the hamburger and onions, drain. Place in a Dutch oven or stock pot and add all the remaining ingredients. Bring to a boil, then simmer for 1-2 hours.

Our Very Best Meatloaf

Another very old recipe I used to make when my kids were very little. It is a nice, and flavorful change to the traditional meatloaf.

Print

1 (12-oz) roll Regular Jimmy Dean Sausage, thawed
1 pound hamburger
chopped onion
1 egg
1 cup milk
1/2 tsp thyme leaves
20 saltine crackers, crushed

Topping

1/4 cup brown sugar

1/2 cup ketchup

Mix together all the meatloaf ingredients and form into a loaf, and place in a greased 8" square pan.  Bake 350 degrees for 1 - 1 1/2 hours, or until no longer pink in the center (or reaches an internal temperature of 160 degrees). Spoon the sauce over the last half hour to prevent it from burning. 

Try this alternative to the sauce that tops the meatloaf: 

Honey BBQ Sausage Meatloaf from the Jimmy Dean website

Note that this recipe says to top unbaked meatloaf with 3 tbsp of the sauce before baking, and then spooning the remaining sauce over the loaf during the last 25 minutes.

Mexican Beef in Corn Bread

This recipe came from my mom. It was one we made often, and one I made often when my kids were young. In recent years I've forgotten about the recipe, so I was glad to have come upon it again. It's a simple, but delicious recipe. We usually top this with salsa, instead of the Tangy Tomato Sauce. 

Print

1 pound hamburger

1/3 cup chopped onion

1 clove minced garlic (I don't add)

1/4 cup ketchup

3/4 tsp salt

1 (10-oz) package corn bread mix

1/2 cup shredded American cheese (Try using Mexican Velveeta)

Brown the hamburger, onion, and garlic until browned. Drain the grease. Stir in the ketchup and salt. Set aside. Prepare the cornbread according to package directions. Spread half of the cornbread batter in a greased 8x8" glass pan. Spoon the hamburger mixture on top of the cornbread batter in the pan, and then sprinkle the cheese on top. Spoon the remaining batter on top and spread as best you can. 

Bake 350 degrees for 30-35 minutes. Let stand for 5 minutes before cutting into squares. Serve with the Tangy Tomato Sauce spooned on top. (I use jarred salsa.)

Tangy Tomato Sauce

1/2 of a can of diced tomatoes

2 tbsp chopped, seeded, rinsed canned green chili peppers

2 tbsp chopped green bell pepper

1 tsp Worcestershire sauce

Mixture of 2 tsp cornstarch and 2 tbsp cold water

In a small saucepan, combine the tomatoes, green chilies, bell pepper, and Worcestershire sauce and bring to a boil. Stir in the cornstarch mixture and cook until mixture boils and thickens. 

Brown-Eyed Susans

I posted these back in 2008. My mom, sisters, and I have been making these for as long as I can remember. These are a favorite, and one we always make at Christmas-time. Along the way, we changed the frosting recipe to one that is thicker, from Martha Stewart. They can be topped with a slivered, or sliced almond ... we've never used whole almonds; but my own family prefers them without the addition of the almonds. The recipe doesn't make a lot, so you will want to at least double it. 

(I have included the original recipe for the frosting below)

Print

Cookies
1 cup butter
3 tbsp sugar
1 tsp almond extract
2 cups flour
1/2 tsp salt

Cream the butter and sugar. Add the almond extract and beat well. Stir in the flour and salt. Roll into 1" balls. Place on ungreased cookie sheets. Make a thumbprint in the center of each dough ball. Bake 400 degrees for about 12 minutes, or until beginning to lightly brown around the edges. Let cool. Drop a little bit of frosting into the "well" of each cookie, made from your thumbprint. Once cooled, use a spoon to carefully fill the indentation of each cookie. See Frosting recipe below. 

Martha Stewart Frosting 

6 tbsp butter

1 cup semisweet chocolate chips

2 tbsp corn syrup

Melt the butter, chocolate chips, and corn syrup until smooth. Cool slightly and let stand until set. Use just a little bit of the frosting filling the indentations of each cookie. Top with a sliced or slivered almond and let cookies set. Store in a single layer in a covered container. 

Original Frosting 
1 cup pwd sugar
2 tbsp unsweetened cocoa pwd
2 tbsp hot water
1/2 tsp vanilla

Combine the ingredients and stir until smooth.

Surprise Cookies

This is a recipe from Martha Stewart that I made many years ago at Christmas time. They turned out very well and were delicious. The recipe can be found here.

These make about 2 dozen.

Print

Cookies

1 3/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup (1 stick) unsalted butter, softened to room temperature

1 cup granulated sugar

1 large egg

1/2 cup milk

1 tsp vanilla extract

12 large marshmallows, cut in half horizontally

Directions

1. Preheat oven to 375 degrees.

2. In a medium bowl, whisk together the flour, cocoa power, baking soda, and salt; set aside.

3. In a large bowl, using an electric mixer, cream together the butter and sugar until light and fluffy, about 2 minutes. Add the egg, milk and vanilla, and beat until well combined. 

4. Beat in the flour mixture on low speed until combined.

5. Using a tablespoon or a 1 3/4" ice-cream scoop, drop dough into ungreased cookie sheets about 2" apart. Bake 375 degrees until cookies begin to spread and become firm, about 10-12 minutes.

6. Remove baking sheets from oven and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begin to melt, 2 to 2 1/2 minutes. Transfer cookies to a wire rack to cool completely before frosting,

Chocolate Frosting

2 cups powdered sugar

4 tbsp (half of a stick) unsalted butter, melted and cooled

1/4 cup unsweetened cocoa powder

1/4 cup milk

1/4 tsp vanilla extract

Directions

In a large bowl, whisk together the powdered sugar and cocoa powder. Add the butter, milk, and vanilla and whisk until well combined and smooth. 

Final Touches

Frost the cooled cookies and let sit to dry completely. Store in a covered container. 

Spicy Applesauce Bread

I don't remember where this recipe came from. In searching similar recipes online, I find that they all have a whole lot more spices added, so I'm sure you could at least double the spices, and maybe even add some ground ginger, some ground cloves, and a splash of vanilla. 

Print

1/2 cup vegetable oil
1 cup granulated sugar
2 eggs, beaten
1 1/4 cups applesauce
3 tbsp milk
2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp allspice
1/4 tsp nutmeg
1/4 tsp salt

Topping

1/4 cup brown sugar

1/2 tsp cinnamon

3/4 cup chopped nuts, divided (optional) May substitute raisins. 

Directions

1. In a large bowl beat together the oil and sugar. Stir in the eggs, applesauce, and milk.

2. In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, allspice, nutmeg, and salt. Stir into the applesauce mixture, blending well. Stir in 1/2 cup chopped nuts. If using raisins, add the entire amount. 

3. Pour into a greased loaf pan.

4. Combine the brown sugar, cinnamon, and remaining 1/4 cup nuts and sprinkle over the batter in the pan.

5. Bake 350 degrees for 1 hour, or til done. Let cool in pan for 10 minutes, then remove loaf from pan and thoroughly on a wire rack. When cooled, wrap with plastic wrap. 

Cherry-Pineapple Dump Cake

I got this recipe from a lady I worked with over 40 years ago. It is excellent. There are MULTIPLE variations of Dump Cake online. This one looks to be very popular. Try it out.

Photo courtesy of Gonna Want Seconds

Print

21-oz can Cherry Pie Filling

20-oz can pineapple (slices, tidbits, or crushed) in juice, UNDRAINED

1 box Yellow Cake Mix, DRY

8 tbsp (1 stick) cold butter, cut into small cubes

Optional: Whipped Cream or Ice Cream for topping

Directions

1. In a greased 9x13" pan, pour the cherry pie filling into the bottom of the pan. 

2. Pour the pineapple with juice evenly over the pie filling.

3. Sprinkle the dry cake mix over all.

4. Dot with the butter.

5. Bake 350 degrees for 30 to 40 minutes, or until golden brown. Could possibly take up to 50-60 minutes to bake, depending on your oven. You want it golden brown and bubbly. 

6. May top with whipped cream or ice cream, if desired.

Vanishing Oatmeal Raisin Cookies

This recipe is on the inside of the carton of  Quaker Oats oatmeal. They are very good. You can make this with or without raisins, or can substitute dried cherries, dried cranberries or blueberries, ot even chocolate-covered raisins. You can find the recipe here on the Quaker Oats website.

Photo courtesy of Epicurious  

Print

14 tbsp butter (1 stick, plus 6 tbsp), softened to room temperature
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla extract
1 1/2 cups flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt (optional)
1 cup raisins
3 cups Quaker Oats oatmeal (quick or old-fashioned, uncooked)

Directions

1. Heat oven to 350 degrees.

2. In a large bowl, with an electric mixer, beat the butter and sugars on medium speed until light and fluffy.

3. Add the eggs and vanilla, beat well.

4. In another bowl, combine the flour, baking soda, cinnamon, and salt; mix well.

5. Beat into the creamed butter mixture, and beat well.

6. Add the oatmeal and raisins, and mix well.

7. Drop dough by spoonfuls onto ungreased cookie sheets.

8. Bake 350 degrees for 8-10 minutes or until light golden brown. Cool for 1 minute on the cookie sheet before removing to a wire rack to cool completely. Store in a tightly-covered container. 

Makes 4 dozen

Apple Pie Sweet Bread

This is another recipe that I used to make frequently when I was in my 20s and also when my kids were little. It is so good! You can use Rhodes Frozen White Bread Dough, either the white bread or the sweet bread dough. I don't measure the ingredients.

Print

Bread
1-2 loaves Rhodes frozen white bread dough, or sweet dough, thawed for 1 1/2 to 2 hours
1-2 cans apple pie filling (sweeten with granulated sugar, if desired)
butter
granulated sugar

Frosting
powdered sugar
butter, softened
milk
vanilla extract


Directions
1. Roll out one of the loaves and place on a large baking sheet lined with parchment paper. Top with the apple pie filling

2. At this point, you may either roll up jelly-roll fashion, or top with another rolled out loaf of bread.

3. Butter top of bread dough and sprinkle with granulated sugar. Let rise in a warm place until doubled in size.

4. Bake 350 degrees until dough has baked through, approximately 30-40 minutes, depending on whether you are using one loaf that is rolled up jelly roll fashion, or you are topping the pie filling with a 2nd loaf of bread. 

5. Make a very thick frosting with some powdered sugar, softened butter, and a little milk. Add the vanilla extract and mix in. Spread over the top of the bread while bread is still warm. Let cool for one hour before cutting.

Cherry Bread

 

In going through my recipe files, I found this recipe that I got from a lady I worked with over 40 years ago. It's easy to make, and is real good. I don't measure the glaze ingredients, but just throw them together. This is a repost from 2009, to bring it back up to the top of the blog. 

Print

1 loaf frozen bread dough, thawed

1 can Cherry pie filling 
1-2 tbsp granulated sugar stirred into the pie filling (otherwise it is a little on the tart side

butter, softened

additional granulated sugar

Glaze
butter
pwd sugar
milk
dash vanilla or cherry juice if adding maraschino cherries to the top

Topping

maraschino cherries, drained

Directions

1. Thaw the bread dough and roll out into a rectangle on a sheet of parchment paper, making sure not to roll too thin. I have found that once the bread is thawed out, it is still difficult to roll out. To help this problem, I place it in the microwave on the parchment paper on the defrost setting, for about a minute.

2. Place the (rolled out) bread dough on top of the parchment paper onto a rimmed cookie sheet. Spread the pie filling down the center of the bread dough. 

3. Cut strips down the sides of the rectangle at an angle and cross them over the pie filling, sort of like you would a braid. 

4. Butter the top of the dough and sprinkle with a little sugar. 

5. Set cookie sheet in a warm place and allow dough to rise until doubled, about 45 minutes. 

6. Bake at 350° for about 30 - 40 minutes, or until golden brown. Cool slightly. 

7. Make a thick glaze, and drizzle over warm cherry bread. Cut into strips or squares once cooled,  and store in a covered container in the refrigerator.

Blondies

I found this recipe in a cooking magazine and first made these bars in 2006, and my family just loved them. They are a little different than other blondies I've made in that they do not have chocolate in them. The first time I made them, I added some chocolate chips to the top of the bars after they were baked, and spread them when melted. When I made them a second time, I did not add the chocolate and found we preferred them without the chocolate. I did not add the nuts. See my notes at the bottom of the recipe. You can find the recipe here. 

Photo courtesy of FineCooking.com

Print

8 tbsp (one stick) unsalted butter; more for greasing the pan

1 1/2 cups firmly packed dark brown sugar 

1 large egg, at room temperature

1 large egg yolk, at room temperature

1 1/2 tsp vanilla extract

1 cup plus 2 tbsp all-purpose flour

scant 1/4 tsp salt

3/4 cup coarsely chopped toasted pecans

Directions

1. Position the oven rack to the middle rung. Preheat to 350 degrees.

2. In a medium saucepan over medium heat, heat the butter and brown sugar, stirring frequently, until the butter has melted and the sugar has dissolved. Cook, stirring constantly for about 1 minute longer. The mixture will bubble, but should not boil. Set pan aside to cool for about 10 minutes.

3. Meanwhile, butter an 8x8" square pan and line the bottom with parchment paper, then butter the parchment paper.

4. Once the butter/sugar mixture has cooled for 10 minutes, stir in the egg, egg yolk, and vanilla. Stir until well combined.

5. Add the flour, salt, and nuts if using. 

6. Pour mixture into the prepared pan. Bake at 350 degrees for 25-35 minutes, until the center is springy when touched (the top may still look a little doughy) and a toothpick inserted in the center comes out clean, or with a few moist crumbs clinging to it.

7. Cool on a wire rack until bars are cool enough to handle. Run a paring knife around the edges and invert onto a flat surface and peel off the parchment paper. Flip the bars over again back onto the wire rack and leave to cool completely. Cut into squares with a sharp knife. Store in a covered container.

Recipe Notes

• This recipe can be doubled easily using a 9x13" pan, increasing the baking time slightly.
• The recipe gives a range of baking times. Use the shorter time for metal pans and the longer time for Pyrex glass pans.

My Notes

• These bars will look under baked when they're still hot, but once cooled, they're fine!
• They have a nice caramelized flavor
• Try adding chopped, toasted slivered almonds to make it taste like toffee
• DO use dark brown sugar
• Don't add chocolate
• Bake in an 8x8" glass baking pan
• Try adding some white chocolate chips to the batter before baking

Fantasy Fudge

This was my mom's recipe, and when I was very young, we would make this at christmas time. It was found on the back of the jar of marshmallow creme. It was a family favorite.Recipe can be found online here.

Photo courtesy of MyFoodandFamily.com

Print

3 cups granulated sugar

3/4 cup butter

2/3 cup evaporated milk (not sweetened condensed milk)

2 cups semi sweet chocolate chips

1 (7-oz) jar marshmallow creme

1 tsp vanilla extract

Directions

1. Grease a 9x13" pan, OR line it with parchment paper with some overhang so the fudge and be lifted out of the pan for easier cutting and removal

2. In a medium-sized, heavy saucepan, combine the sugar, butter and evaporated milk. Heat to melt all, and bring to a rolling boil over medium heat, stirring constantly to prevent scorching. 

3. Boil for exactly 5 minutes, stirring constantly. 

4. Remove from heat and stir in the chocolate chips, stirring until melted.

5. Add the marshmallow creme and the vanilla, beating until melted and well blended. 

6. Quickly pour into and spread in the prepared pan. Cool and cut into squares.

7. If using the parchment paper, after fudge has cooled, cut into even squares and store in a covered container. 

Chocolate Cake with Chocolate Buttercream

 This is a wonderful cake, with the most delicious, satiny frosting. I've also used this frosting on brownies. The recipe came from Land O Lakes and can be found here. 

Photo is courtesy of Land O Lakes.

Print

Cake
2 cups sugar
1/2 cup butter
1/2 cup sour milk or buttermilk*
1 (1-oz) squares unsweetened chocolate, melted
2 eggs
2 tsp vanilla extract
2 cups all purpose flour
2 tsp baking soda
1/2 tsp salt
1 cup boiling water

Frosting
1/2 cup butter, softened
3 1/4 cups powdered sugar
1/4 cup unsweetened cocoa powder
dash salt
1/4 cup whipping cream (may use more, if needed)
1 oz. unsweetened chocolate, melted
2 tbsp corn syrup

Preheat oven to 350 degrees. To make the cake, combine the sugar and butter in a large mixing bowl. Using an electric mixer, on medium speed, beat until creamy. Add the milk, melted chocolate, eggs, and vanilla. Continue beating until smooth. In another bowl, combine the flour, baking soda and salt; mix well. Alternately add the flour mixture and boiling water to the creamed mixture, starting and ending with the flour until smooth.

Pour batter into a greased and floured 9x13" pan. Bake 350 degrees for 40-45 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cake completely.

To make the frosting, in a mixing bowl and using an electric mixer on medium speed, beat the butter until creamy. In a separate bowl mix together the powdered sugar, cocoa powder and salt. Add this to the creamed butter, alternately with the whipping cream and melted chocolate, beating well after each addition. Stir in the corn syrup last, and mix until well combined. Frost cooled cake.

*To make sour milk, pour milk into a glass measuring cup and add 1 1/2 tsp apple cider vinegar or lemon juice to the milk and stir well. 

Chocolate Chip Bars

 Another recipe that was my mom's that I often made in my teens, that is very good. This recipe is a little different from most of this type in that it uses vegetable oil instead of butter.

Print

2/3 cup vegetable oil

3/4 cup granulated sugar

3/4 cup brown sugar

2 eggs

1 tsp vanilla extract

1 1/2 cups flour

1 1/2 tsp baking powder

1 tsp salt

1 cup milk chocolate chips

Beat together the oil, granulated sugar and brown sugar. Add the eggs and vanilla, beat well. Stir in the flour, baking powder and salt, mix well. Stir in the chocolate chips and spread in a greased 11x15" jelly roll pan. Bake 350 degrees for 18 minutes, or until done. 

Rich Hot Fudge Sauce

I found yet another recipe for fudge sauce that was in draft form on this blog, just not yet published. The recipe is from Taste of Home and can be found here. 

Recipe courtesy of Taste of Home.

Print

1 cup heavy whipping cream
3/4 cup butter, cubed
1  1/3 cups packed brown sugar
1/4 cup granulated sugar
pinch  salt
1 cup unsweetened cocoa powder
1/2 cup plus 2 tbsp light corn syrup
2 squares (1-oz each) unsweetened chocolate
3 tsp vanilla extract
1-2 tsp rum extract

In a heavy saucepan, combine cream and butter. Cook and stir over medium-low heat until butter is melted. Add the sugars and salt, and cook until sugar is dissolved, stirring constantly; about 4 minutes. Stir in the cocoa and corn syrup; cook and stir for 3 minutes.

Add the chocolate and cook and stir for 3-4 minutes or until chocolate is melted. Reduce heat to low. Simmer for 12-16 minutes or until desired thickness is reached, stirring constantly. Remove from heat; stir in the extracts. Cool slightly. Serve warm over ice cream. Refrigerate leftovers.

Chocolate Peanut Butter Buddy Bars

I got this recipe on the back of a package of Nestle milk chocolate chips. I would make these when my kids were young, and they were really very good. I posted the recipe here on the blog a few years ago, but thought I'd repost them again for nostalgia's sake. Original recipe can be found here. 

 Photo courtesy of the VeryBestBaking site (Nestle). 

Print

1 cup creamy peanut butter

6 tbsp (3/4 of a stick) butter

1 1/4 cups granulated sugar

3 eggs

1 tsp vanilla extract

1 cup flour

1/4 tsp salt

1 3/4 cups (11.5 oz package) milk chocolate chips

Directions

1. In a large bowl, cream together the peanut butter and butter until smooth.

2. Beat in the sugar, eggs, and vanilla, beating until well-mixed.

3. Stir in the flour and salt. Mix well.

4. Stir in 3/4 cup of milk chocolate chips, reserving the rest for the melting on top. 

5. Spread dough in an ungreased 9x13" pan. Bake at 350 degrees for 25-30 minutes or until the edges are lightly browned. 

6. Immediately sprinkle the remaining 1 cup chocolate chips on top. Let stand about 5 minutes, and spread when melted. Let cool completely, then cut into bars. 

Revel Bars

 I got this recipe from a friend at church MANY years ago. These bars were always a hit whenever I made them. I wrote on the recipe card "Very rich, but good!" There are numerous variations on this recipe, but I wanted to preserve this original recipe, then see how it compares to others like it.

Print

Bars

1 cup butter, softened to room temperature

2 cups brown sugar

2 eggs

1 tsp vanilla extract

1 1/2 cups flour

1 tsp baking powder

1/2 tsp salt

2 cups oatmeal

Filling

1 (12-oz) package semi sweet chocolate chips (or about 2 cups)

1 can sweetened condensed milk

1 tsp vanilla extract

To Make the Bars

Cream the butter and brown sugar until light and fluffy, for several minutes. Beat in the eggs, one at a time, then add the vanilla. Beat in the flour, baking powder, and salt, and mix until combined. Stir in the oatmeal. Divide the dough in half, spreading half in a greased 9x13" pan, reserving the other half for the topping.

To Make the Filling

In a saucepan over medium-low heat, melt together the chocolate chips and sweetened condensed milk, stirring until everything has melted and is smooth. Stir in the vanilla.

Final Touches

Pour the filling evenly over the dough in the pan. Drop the remaining dough over the filling, and if possible, try to spread it as evenly as possible. Bake at 325 degrees for 45 minutes, until bars have set and are golden brown. 

Apple Sheet Pie aka Apple Strudel

This is sort of a labor-intensive recipe that is definitely worth the work. It is a nice alternative to making pie. It is delicious, especially with the icing that is drizzled over the top. This resembles a strudel, and would be good with added raisins or nuts tucked into the apple filling. 

Print

2 1/2 cups flour

1 tsp salt

1 cup cold butter, cut into small cubes

1 egg, separated (will reserve the egg white for the top of the crust)

milk

1 1/2 cups crushed cornflakes

5-6 tart apples, peeled, cored, and thinly sliced (Such as Honeycrisp, Gala, or Granny Smith) 

1 1/2 cups granulated sugar

2 tsp cinnamon

For Icing, see below

Directions

1. Combine the flour and salt. Add the cubed butter and mix well. Will resemble coarse crumbs. 

2. In a glass measuring cup, add the egg yolk and enough milk to measure 2/3 cup of liquid. Ad to the flour mixture, mixing well to make a smooth dough. You may do this by hand, or use an electric mixer. Note the the dough will be somewhat wet, but as you roll it out, you will be adding a little flour, so it is all okay. 

3. Divide dough evenly in half and roll half out onto a floured surface, adding a little bit of flour, as needed. Place the first half onto an ungreased jelly roll pan. Cover the remaining dough with a towel. Sprinkle the crushed corn flakes evenly over the dough. 

4. Combine the apples, granulated sugar, and cinnamon together in a bowl. Spread on top of the corn flakes. 

5. Roll out the other half of the dough onto a floured surface, adding a little additional flour, as needed. Place on top of the apples and seal the edges. 

6. Beat the reserved egg white with a fork until frothy. Brush on top or the crust.

7. Bake at 350 degrees for 1 hour, or until bubbly and golden brown.

Icing

1 cup powdered sugar

4 tsp hot milk

1/2 tsp vanilla extract (may also use maple extract, if desired)

Combine the ingredients until smooth, and drizzle over the warm apple bars.

Hot Chocolate Sauce

Another recipe for fudge sauce to pour over ice cream. This recipe is very similar to the Fronies Chocolate Syrup posted here, so you can know that it is very good. This is another very old recipe that was inside the box of the Nestle pre-melted envelopes of unsweetened chocolate. Remember these? They were discontinued long ago, but I wish they still sold them. They were so convenient to use. 

Print

1/2 cup sugar

1/4 cup (4 tbsp) butter

1/4 cup heavy whipping cream

1/4 cup light Karo corn syrup

dash salt

2 (1-oz) squares unsweetened chocolate, melted in the microwave

2 tsp vanilla extract

Directions

In a small saucepan, combine the sugar, butter, heavy cream, corn syrup, and salt; mix well. Over moderate heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute, then remove from heat and stir in the melted unsweetened chocolate and vanilla extract. Serve warm over ice cream or cake. 

Velvety Chocolate Sauce

Another recipe for chocolate sauce. You'll need a candy thermometer for this one. 

Print

1/2 cup light Karo corn syrup

1 cup granulated sugar

1 water

3 (1-oz) squares unsweetened chocolate

1 cup evaporated milk

1 tsp vanilla extract

In a large saucepan, combine the corn syrup, sugar, and water and cook until it reaches the soft ball stage (236 degrees). Remove from heat and stir in the unsweetened chocolate, stirring until the chocolate has melted. Slowly stir in the evaporated milk and vanilla. Stir well. Let cool thoroughly and then store in the refrigerator. Serve warmed or cold over ice cream.