Wednesday, May 6, 2015

Hot Fudge Sauce

I'm posting this recipe as a Mothers Day tribute to a very special lady.   Not my own mom.   A lady who never had children of her own.    But someone whose life was dedicated to mothering just the same.   My very dear friend Juanita became friend, mentor and confidante to countless young people attending Kenyon College.   She and husband Yauncey opened their home and hearts to them.  They offered a home-away-from-home to young people away from their own families for the first time.  They "adopted" overseas students who found themselves alone during the holidays.   One of their favorite activities to do at the parties they threw for sports teams and groups of students was to make home-made ice cream, the old-fashioned way.    Complete with hand-cranked wooden churn, salt, cream and farm-fresh eggs.    It was delicious.    And even better when served with home-made hot fudge sauce.   Sadly for us, Juanita passed away just before Mothers' Day last year.   But I have inherited her incredible collection of recipes and cookbooks, including the ones for that delicious ice-cream.    If you don't have time to make hand-cranked ice-cream, this sauce is equally as delicious drizzled over store-bought ice cream, pound cake, or fruit.   It's even good for breakfast - make French Toast or Waffles, put sliced bananas over top and drizzle with this hot fudge sauce.   Yuuumm.

INGREDIENTS
1 cup (2 sticks) of butter
1 - 12 oz. can evaporated milk
2 cups white sugar
1/3 cup of cocoa powder
1 teaspoon vanilla extract

DIRECTIONS
You'll need a medium size saucepan.   Melt butter over low heat.   Add evaporated milk, sugar, and cocoa powder and whisk together.    Increase heat to medium and bring to a boil, stirring frequently.  Reduce heat to low enough to just keep ingredients at a low simmer.    Simmer for 4 to 5 minutes.  Remove from heat and stir in vanilla extract.    Allow to cool slightly before use.   Store any unused portion in the refrigerator and reheat before use.   (microwave carefully - just long enough to get warm, but do not allow to re-boil)

The White Oak Inn 
http://www.whiteoakinn.com
Yvonne Martin
The Ohio Broad
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Best Mother's Day Bacon!

Not all mothers are vegetarians, so from Arkansas here's an easy bacon recipe to serve mom, or your entire family!

INGREDIENTS

2 pounds thick sliced top-quality bacon, (we use smoke applewood bacon)
1/4 cup dijon mustard
3/4 cup brown sugar

 DIRECTIONS
Line baking sheet (we use a cookie sheet, with a narrow rim) with aluminum foil, with no splits in the foil. Lay out bacon on the baking sheet (s).

Bake at 350 degrees, until the bacon is approximately half cooked.  The fat will still be white.

Remove bacon from oven, and using a basting brush paint each slice of bacon with a light film of dijon mustard. Next sprinkle with your fingers the brown sugar atop the bacon.

Continue baking at 350 degrees for approximately 15-20 more minutes.  When cooked to your liking, remove bacon from oven. Drain bacon slices on paper towels. Serve warm, or may be held in warming drawer.

Serves 6-8

Looktout Point Lakeside Inn 
http://www.LookoutPointInn.com
Kristie Rosset
Proud ot be a southern Broad!
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Sunday, May 3, 2015

A really easy marinade for Mother's Day

Just in case you are planning to grill something for Mother's Day (to make the day easy for Mom), here is a great marinade that could not be easier.
I would normally use a London Broil for this but you may have a favorite of your own.
And just a note...the Hasselback Potatoes would be a great accompaniment to this meat dish!


 - --- INGREDIENTS ---
Equal parts of Soy Sauce (low salt is a good option here)
Equal parts of Worcestershire Sauce
Plastic bag

 --- DIRECTIONS ---
In a measuring cup, measure equal parts of the two sauces.
Place beef in plastic bag and pour marinade over.
Seal securely and place in fridge for about 30 minutes.
Grill to your likeness.

 --- The William Henry Miller Inn http://www.millerinn.com Lynnette Scofield Bed and Breakfast Foodie
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Hasselback Potatoes

Happy Mothers Day everyone!

I don't know about you, but I LOVE potatoes.  Any size, any shape, any way.
This is a recipe that I've been using for years and the name has always intrigued me---have no idea where it came from.
For this recipe you can use white potatoes, red or yellow butter.  You could even use sweet potatoes or yams.
With the exception of using a sharp knife, kids would love to help with this, I'm sure!
This will serve four but the beauty of this recipe is that it is "expandable or retractable" (but leftovers would make fabulous home fries!)

 --- INGREDIENTS ---
4 medium sized potatoes
5 Tablespoons melted butter
1 medium white onion peeled and sliced thinly
1 teaspoon salt
1 Tablespoon bread crumbs (can be Panko)
1 Tablespoon grated Parmesan cheese

 --- DIRECTIONS ---
Preheat oven to 425 degrees.
Scrub potatoes well leaving the skins on.
With very sharp knife, slice the potato crosswise every 1/2 inch but do NOT cut all the way through. Cut a 1/4 inch slice and remove the 1/4 inch of potato.
Slice the onion in thin slices and place a slice in the little potato slit.
Place your spud in a buttered pie plate.
Drizzle with 2 Tablespoons of the melted butter and sprinkle with salt.
Bake 30 minutes.
After 30 minutes, sprinkle potatoes with the bread crumbs and drizzle with the remaining butter. Return to the oven for 20 minutes.
After 20 minutes, sprinkle with the Parmesan cheese and baste with the butter in the pie pan.
Bake for 10 more minutes or until tender.


 --- The William Henry Miller Inn http://www.millerinn.com Lynnette Scofield Bed and Breakfast Foodie
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