Here’s what Maida has to say about rescuing fudge batches:

If you’re fudge turned to sugar, or if it is stiffened in the saucepan,
or if it crumbled when you cut portions (because you beat it too long),
add 2 tablespoons of cream and stir over very low heat (cutting up the
fudge with a wooden spatula while you stir). Cook and stir only until
warm and slightly softened but not until hot or thin. Remove from heat,
beat again until smooth and thick, and them turn it out of the saucepan
again. (Some cooks think that this twice cooked fudge is creamier and
more smooth than otherwise.)

If you have the opposite problem of fudge that did not set, you didn’t
cook it long enough or you poured it too soon. If you think that you did
not cook it long enough, add 1/4 cup milk or cream, then cook and stir
constantly until it reaches 236 degrees again. Cool as above, and beat
again. But if you think that you cooked it enough and simply poured it
too soon, transfer the mixture to a marble, tile, or formica countertop.
Then squeeze it between your hands and knead it as though it were bread
dough until it is firm enough to hold a shape. Then roll it into a
sausage shape, or form it into a square about 1 inch thick. Let stand for
just a few moments and them slice the sausage shape or cut the square
into portions.

Unless someone wants to lick the pan, the fudge that remains can be
scraped out, kneaded with your hands until it’s smooth and creamy, and
rolled into marble size balls

Title: GATEAUX JOS LOUIS (JOE LOUIS CAKES)
Categories: Cakes, Kids, French can, Armstrong
Yield: 1 servings

————————————CAKE————————————
1/2 c Butter
1/2 c Sugar, granulated
2 Eggs;beaten
1 c Milk
1 tb White vinegar
1 ts Baking soda
2 c Flour;all purpose
1 ts Baking powder
1/4 c Cocoa powder;unsweetened
1/2 ts -Salt
1 1/2 ts Vanilla

——————————VANILLA FILLING——————————
2 Egg whites
1/2 c Sugar, granulated
1 pn -Salt
2 tb -Water
1 ts Vanilla

——————————CHOCOLATE ICING——————————
2 tb Butter
2 tb Cocoa powder;unsweetened
2 tb Light cream; up to 3 T
1/2 ts Vanilla
1/2 c Icing (Confectioner’s) sugar
-approximate

Gateaux Jos. Louis

Home-made versions of this best selling commercial snacking cake turn
up in recipe collections throughout the Beauce. A product of the
giant Vachon bakery at St. Marie, it was launched by founder-bakers
Arcade and Rose-Anna Vachon who named it for their eldest two sons
Joseph and Louis and not, as some believe , after the heavyweight
boxing champion, Joe Louis. Home recipes use a drop-cookie method and
~sometimes- a marshmallow filling. The baking cake is made
automatically with a diameter of 3 1/2 inches (9 cm). To achieve a
symmetrical look and a light texture, I adapted a recipe belonging to
Mariette Scully Bourque of Notre Dame des Pins to the muffin tin.

CAKE: Grease 12 medium muffin tins or 24 small ones. In a large bowl,
cream butter and sugar together until fluffy. Measure milk into a 1
cup measure and stir in vinegar, then baking soda. In another bowl,
sift or mix together flour, baking powder, cocoa powder and salt.
Combine dry ingredients with butter mixture with milk; stir in
vanilla. Fill prepared muffin tins half full of batter. Bake in a
preheated 350F oven for about 10 minutes or until a tester inserted
in centre comes out clean. Cool for 10 minutes in pan. Turn out onto
rack and cool completely.

VANILLA FILLING: In top of a double boiler, set over boiling water,
combine egg whites, granulated sugar, salt and water. With an
electric mixer, beat until stiff and fluffy, about 3 to 4 minutes.
Remove from heat and beat in vanilla.

CHOCOLATE ICING: Cream soft butter with cocoa powder. Blend in cream
and vanilla. Stir in sifted icing (confectioner’s) sugar until icing
is of spreading consistency.

Slice cakes in half horizontally. Fill with Vanilla Filling and
spread tops and sides with Chocolate Icing.

MAKES:about 12 MEDIUM or 24 SMALL MUFFIN SIZED CAKES SOURCE: _A Taste
of Quebec_ by Julian Armstrong

—–

Grape Harvester’s Soup

Recipe By : Pampille’s Table
Serving Size : 6 Preparation Time :0:00
Categories : Beef French
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cloves garlic — slivered lengthwise
3 lb stewing beef (boneless chuck) — whole
cold water
1/4 lb carrots — sliced
2 med onions — sliced
1 savor cabbage — sliced
1 tbsp olive oil
2 ribs celery — chopped
2 leeks, white pale green only — chopped
2 med white turnips — chopped
2 tbsp all-purpose flour — flour
1 lb plum tomatoes — seeded, chopped
salt and pepper
1 bouquet garni:
sprigs parsley
fresh thyme
bay leaf
garlic, optional

Insert slivers of garlic into the meat. Place in a large pot and add
water to cover and bring to a boil.

Skim and add carrots, onions, and cabbage. Simmer.

In the meantime, brown the celery, leeks and turnips in the olive oil in a
pan over moderate heat.

Sprinkle with the flour and stir well. Add to the pot.

Place the tomatoes in a separate saucepan, crush them and cook over
moderate heat. Season them well with salt and pepper and a bouquet
garni.

After 20 minutes, rub them through a food mill into the pot with the meat
and vegetables.

Simmer for another 2 hours before serving. Taste for tenderness and cook
longer if necessary.

Shared by Sherilyn Schamber

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NOTES : Eat this soup in the middle of the vineyards after a riotous
morning’s work in the fresh air of the Gironde river. This soup
is worth more than any of the fancy dishes on menus at refined
restaurants.

Title: MAPLE PECAN PIE BY JUNE CLARK
Categories: Pies
Yield: 1 servings

1 x Pastry for one crust
3/4 c Sugar
1 c Dark maple syrup
2 ea Eggs, slightly beaten
4 T Butter or margarine
1 t Vanilla
1 c Pecans – coarsely broken

Line pie plate with pastry. Boil sugar and syrup for about 2 minutes.
Pour slowly over beaten eggs, stirring vigorously. Add butter (or
margarine), vanilla and nutmeats. Pour into unbaked pastry lined pie
plate. Bake at 400ø for about 30 minutes.
From Maple Dessert Recipes by Massachusetts Maple Syrup

—–

BEEF SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Beef shank
1/3 c Diced carrots
1 tb Minced onion
1/4 ts Celery salt
1/8 ts Pepper
3 qt Cold water
1/3 c Diced turnips
1 Bay leaf
1 t Salt
2 tb Cooking fat

Wipe beef shank. Cut meat in small pieces. Crush
bone. Brown meat in hot cooking fat. combine meat,
bone, bay leaf, celery salt, water, salt, and pepper.
Cover. Simmer slowly 4-5 hours. Skim as necessary.
Brown vegetables in hot cooking fat. Add to meat
broth. Simmer until vegetables are tender. 6 servings.

The Household Searchlight

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PRINCESS POOPOALIS PORTUGUESE SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Ham shanks
3 qt Water
2 Stalks celery
1 Garlic clove
12 oz Package portuguese
-sausage, cut into 1/2 inch
-pieces
1 Carrot cubed
1 lg Onion, cut in wedges
1 cn Stewed tomatoes
8 oz Tomato sauce
3 lg Potatoes, sliced
30 oz Kidney beans
1/2 Head cabbage, cut in wedges
1 d Pepper and paprika
Salt, if desired

Simmer ham shanks in water 1-1/2 to 2 hours or until meat falls off bones.
Remove bones. Add sausage. Simmer 20-30 minutes. Add carrots,onions,
tomatoes and tomato sauce; cook until carrots are at parboil stage. Add
potatoes, beans, cabbage and seasonings. Simmer until vegetables are done.

– – – – – – – – – – – – – – – – – –

Chili with White Beans

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds Ground beef
6 cups Water
1 Bay leaf
60 milliliters Garlic — minced
2 teaspoons Salt
1 teaspoon Oregano
1/2 teaspoon Cayenne
2 tablespoons Paprika
1 teaspoon Cumin powder
1/2 pound Dry navy beans
1 teaspoon Brown sugar
1 tablespoon Chili powder

Brown beef thoroughly. Add all remaining ingrdients and cook over low flame for
4 hours. Add more water if mixture becomes too thick. This is a mild ,slightly
sweet chili.

– – – – – – – – – – – – – – – – – –

Basic White Bread

Recipe By : The Bread Machine Cookbook
Serving Size : 20 Preparation Time :4:00
Categories : My Favorite Recipes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup water
1/4 cup butter
1 whole egg
2 tablespoons sugar
1 teaspoon salt
3 cups bread flour
1/4 cup nonfat dry milk
2 1/4 teaspoons yeast

Remember to place liquids in bread machine first, then dry ingredients,
then yeast.

– – – – – – – – – – – – – – – – – –

Per serving: 109 Calories; 3g Fat (24% calories from fat); 3g Protein; 17g
Carbohydrate; 15mg Cholesterol; 1

Title: Little Jam Cakes
Categories: Desserts, Heirloom
Yield: 1 Servings

4 Eggs, separated
1 c Sugar
1 ts Vanilla
1 ts Lemon juice
1 1/2 c All purpose flour (measured
Then sifted)
1/4 ts Salt
1 c Melted butter or margarine
1 c Gooseberry jam

Beat egg yolks until thick and beat in the sugar,
vanilla and lemon juice. Fold in sifted flour and salt
alternately with melted butter. When smooth, fold in
stiffly beaten egg whites. Line 16 large or 24 small
muffing pans with paper cups. Place a spoonful of
batter in the bottom of each cup and a heaping
teaspoon of jam. Cover with remaining batter. Bake at
350F for 15 to 25 minutes depending on the size.
These are good as a sweet dessert anytime or to pack
in lunch boxes. Source: Heritage Recipes ch.

—–

SPRING GREEN POTATO SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Safflower oil
1 lg Onion — minced
1 lg Russet potato — peeled,
– cut into 1-in cubes
1 lg Sweet potato — peeled,
– cut into 1-in cubes
6 c Chicken stock
-ÿÿCanned Broth
-(preferably low-sodium)
1 t Dried dillweed
1/8 ts Cayenne pepper
1 c Frozen peas
1 c Packed sliced Romaine leaves
Salt to taste

This isn’t made with green potatoes, but is rather
made green by the addition of peas and lettuce.

HEAT OIL IN 3-QUART SAUCEPAN over medium-high heat.
When hot, add onion. Cook until softened, about 4
minutes, stirring often. Add all potatoes and cook 1
minute, stirring constantly. Add 4 cups stock or
broth, dillweed and cayenne. Bring to boil. Simmer,
covered, 20 minutes. Add peas and lettuce. Cook until
potatoes and peas are completely tender, about 5
minutes. Puree soup in food processor with metal blade
until smooth, about 2 minutes. Return to pan. Thin as
desired with remaining stock or broth. Adjust
seasoning. It’s bright green when freshly made; the
color lightens on storage but it’s still appealing.
Can be made 3 days ahead and refrigerated. Can also be
frozen as long as 3 months. Serve hot or chilled.
Makes 6 1/2 Cups

– – – – – – – – – – – – – – – – – –