Straight Talk from a Comfort Foodie - Moms Remedy for the Blues
As puberty crept up and I became a passive passenger on the roller coaster of hormones, there'd come days that I just couldn't shake the blues. It was a Jekyll and Hyde scenario that would haunt me for most of my fertile years. I never thought to look at the cause: my body was gearing up for a wham-bam of reproductive activity. I would only treat the symptoms, which were moodiness and the ability to bite someone's head off. My mother, Champion of Chocolate, held the key to my happiness. We were driving in her car one night, my mother in that flame red Cadillac sedan Deville, when she turned to me and said,
"How's about a hot fudge sundae?"
They were words of salvation as we pulled into Turner's ice cream parlor. That old building, near Hyannisport, with its clapboard siding and rickety double-hung windows, had been written about by JFK. A yellowed note signed by the former president hung in a frame on one of the "if-these-walls-could-talk" walls. I don't know if the gray-haired woman who sat behind the counter, in her starched man tailored blouse and apron, was Mrs. Turner-I just assumed it. Both the building and the woman were relics of the "Olde Cape Cod" that Pattie Page sang about. It was decades before Ben met Jerry, and imported ice cream was nothing but fiction. This was honest to goodness homemade stuff, with flavors like penuche pecan, fresh summer melon, and the unicorn of all delights, frozen pudding-a concoction of cream and dried candied fruit that seemed like a cross between holiday eggnog and cannoli filling.
We'd sit in that quaint shop that had never been renovated, to look the part, and be served hot gooey chocolate fudge, the kind where you can almost taste the sugar granules between your teeth rather than the pasteurized goop that floats over soft serve today. A young girl, working her summer job, would open a refrigerator and pull out a large stainless steel bowl with a spatula stuck right in it. She'd give the contents a few turns and top the heavy glass dish that held our overflowing dessert with a healthy dollop of freshest whip cream on Earth.
We made outings to Turner's a weekly event. Mom always went for the fudge. I experimented with ice cream and topping combinations, growing particularly fond of ginger ice cream with claret sauce. The spicy bits of candied ginger were tempered by the sweet red sauce that tasted more like jelly apples than wine. I brought many of my girlfriends to Turner's - girls that hadn't yet found a food outlet for their hormonal highs and lows. I was very surprised when my senior year science teacher didn't accept my thesis topic on "The Science of Ice Cream and Emotions". I suppose it was too far-fetched a topic for the times. In 1972, PMS was only an acronym used for "post meridian standard".
Over thirty years later, mom's remedy for the blues, i.e. hot fudge, along with its curative powers, still has the ability to pull me out of the lion's den of emotion.
Mom's Remedy for the Blues Hot Fudge
4 ounces unsweetened chocolate
1 cup sugar
4 tablespoons butter, unsalted
1/2 cup milk
1 teaspoon baking powder
1 teaspoon vanilla
1. Melt chocolate, sugar and butter in top of double boiler over low heat, until sugar is dissolved.
2.Stir often to avoid burning.
3. Slowly add milk. Stir till blended smooth.
4. Add baking powder and vanilla. Stir till thick
Hot Fudge for one?Please
2 slices (3 x 3 x 1/2 inch) pound cake
1 (3x3 inch) vanilla ice cream square
4 tablespoons hot fudge, heated
2 ˝ tablespoons whipped cream
1 maraschino cherry
1. Place 1 square of cake on serving plate.
2. Top with the ice cream square; place the second square of cake on top of the ice cream.
3. Drizzle hot fudge over each of the 4 cake corners.
4. Place whipped cream in the top center of the cake square.
5. Top center with a well-drained maraschino cherry half to garnish.
Marti Ladd is the cookbook author and food product designer of "The Recipe Company". See her media kit at http://www.martiladd.com or visit her virtual cookbook store at http://www.ecookbookstore.com
This RSS feed URL is deprecated, please update. New URLs can be found in the footers at https://news.google.com/news
Justin Gellatly's indulgent Christmas baking recipesThe GuardianI've always been massively into Christmas. When I was growing up, it was one big feast, with breakfast rolling into a huge lunch and then glorious leftovers on Boxing Day. Brandy butter was my favourite treat â€“ I remember eating it cold from the fridge ...
Yotam Ottolenghi's stuffing recipesThe GuardianIn today's chicken recipe, for example, I give you the best and greediest (and most controlled experiment) of all: enough stuffing to fit inside the cavity with some left over to bake alone. Generally, though, I prefer to cook my stuffing separately ...
The Best Inflammation-Fighting Recipes Of 2017mindbodygreen.com"This heavenly bowl of goodness really is a delicious way to nourish yourself when you are under the weather or just feeling depleted, exhausted, and overtired," Rose says. "Any recipe prepared with broth provides nourishment, but the ingredients in ...
Low Carb Christmas Enchiladas!
How to Make Kaiser Rolls
Want to impress your family and friends at the next gathering? Serve sandwiches on Kaiser Rolls. They'll look so professional--like they came from the bakery.
Fortunate Lemon Chicken
A delicious chicken meal for you to prepare at home. The lemon sauce is fresh and tangy and somehow I always end up eating too much :-).
Chicken with White Wine & Pasta
Here is a great recipe that is so simple to make. You will find that most of the ingredients are relatively inexpensive as well.
Ediths Cake That Thrilled the French
Twenty-three chefs who cooked for world royalty and heads of state (The Club des Chefs des Chefs) were, during their 1987 visit to the U.S.
London Broil - Garlic
London broil - Garlic
? 2 lbs. London Broil beef ? 1 ˝ cups cubed, peeled carrots? 1 ˝ cups cubed cabbage? ˝ cup cubed Spanish yellow onion? 2 cups halved, unpeeled red potatoes? 1 teaspoon salt? 1 tablespoon of canola vegetable oil? 4 quartered cloves of garlic from bulb? ˝ cup of water
Step One - take the 2 lb.
How to Bake Quick Bread: Apricot-Orange Nut
We love moist, fruity quick breads--and this is one of our favorites. It's nutty, flavorful, and full of wholesome ingredients.
Wonderful Holiday Recipe Ideas
The Holiday Season is upon us and soon we will be frantically searching for yummy recipes to serve our family and friends. Many of the leading food manufacturers have spent 1000's of hours testing and perfecting recipes for you to enjoy.
Prime Rib Cooking Times
As you look over a couple of prime rib recipes you'll notice a wide range of prime rib cooking times. Some recipes call for a cooking time of one hour and some recipes say that the roast should be cooked for six hours.
Teas from Wild Plants and Their Benefits
All these teas (unless specified) are brewed with one teaspoon of driedleaves or two teaspoons of fresh leaves to one cup of water. You should always steep the teas.
My Mothers Recipe Box
Remember the days when cookbooks weren't so readily available, and you or your mother relied on only one or two different cookbooks for cooking all of your family's meals? I still have my mother's old cookbooks, as well as my grandmother's. Each one is worn from age and use--if you flip through the tattered pages it is obvious which recipes were turned to time and time again.
How to Make Your Own Low Fat Vanilla Ice Cream
Sometimes, when you have set yourself in the weight loss journey, you may miss your old friends: snacks.But life does not have to be miserable for you to lose weight.
Rowan Jelly (Mountain Ash - Pyrus aucuparia)
Sharp and sour but sweet and succulent all at the same time, this traditional accompanyment to cold meat is bursting with flavour, and folklore !'Rowan tree and red thread - have the witches all in dread'On May eve Rowan crosses used to be worn in UK and were sometimes fastened to cattle (or their barns) for protection against witches and other 'evil doers'. Legend has it that the crosses had to be made without a metal knife to work properly.
No Bake Cookies Are Easy to Make and Fun to Eat
Got an urge for a homemade cookie snack but don't feel like mixing up a bunch of ingredients and baking? No problem. Whip up a batch of no bake cookies to satisfy your hunger craving.
Low Fat Banana Toasts
I love bananas for breakfast.I think bananas a convenient food that can be easily combined with other things to make delicious meals, especially for breakfast.
Canarian Recipes for Shrove Tuesday
For the British at least, Shrove Tuesday is probably better known as Pancake Day. Those wonderful delicacies, smothered in sugar and lemon and often tossed around in village competitions.
No-Bake Peanut Butter Cookies
Homemade cookies from scratch in 20 minutes!!? 2 six-ounce packages of butterscotch chips? 1 1/2 cups of chunky peanut butter? 4 to 5 cups of corn flakes? 1 cup dry roasted peanutsMelt the butterscotch chips and peanut butter together in a large microwave-safe bowl in the microwave.Then stir in 4 to 5 cups of corn flakes and 1 cup of dry roasted peanuts.
Ice Cream In A Baggie
Yes, it sounds dangerous and the potential for messes seems highly likely, but you'll be surprised at the good, "clean" fun you'll enjoy when you make ice cream.This recipe is enough for one person to make a dish!1/2 cup milk1/2 teaspoon vanilla1 tablespoon sugar4 cups crushed ice4 tablespoons salt2 quart size Zip-loc bags1 gallon size Zip-loc freezer baga hand towel or gloves to keep fingers from freezing as well!Mix the milk, vanilla and sugar together in one of the quart size bags.
Crab Stuffed Salmon with Lobster Sauce
I served this dish at an event I catered and people are still talking about it a year later. The lobster base used in the sauce can be found at stores offering specialty foods or you can order it off the internet.
Swiss Chard - What Do I Do With That?
Originally, all foods were "organic" - grown and prepared without pesticides, herbicides, chemical fertilizers, hormones, irradiation to prevent spoilage, and microwave cooking.Our food these days, whether of vegetable or animal origin, is not only deficient in nutrients but also full of pollutants and farm chemicals.