Happy Monday and, of course, happy National Chocolate Day!
According to NationalDayCalendar.com, today is National Chocolate Day and was created by the National Confectioners Association. There are other chocolate celebrations throughout the year – just five weeks ago, I discussed the celebration of National White Chocolate Day.
As I mentioned in that blog entry, “Let us Celebrate Chocolate” (Sep. 23, 2019), Mom LOVED chocolate! And who doesn’t? I love chocolate, myself; but, it doesn’t bode well with my limited, daily, carbohydrate allowance. However, like Mom, I investigated ways I could imitate one of my favorite chocolate treats, no-bake cookies, with limited amounts of carbs.
I remember when I was just a little kid, maybe 4 or 5 years old, I liked to call them “mud puddle cookies”! Now, I can enjoy these treats once again – in moderation, of course, at 3 grams of carbs per 1/8-cup-sized cookie. I call my recipe “Heavenly Low-Carb No-Bakes” and I’ll share it with you at the end of this blog; as this website is sub-titled and as Mom liked to say, “Because great recipes need to be shared!”
One name in chocolate that Michiganders know well is Sanders Candy. The official Sanders story can be found at https://www.sanderscandy.com/about-us. When Mom developed her copycat version of Sanders’ Hot Fudge Sauce, one of her original 200 copycat recipes (from the 1970s) that launched her career as the Recipe DetectiveTM, a secret she discovered was that Nestle brand milk chocolate was the key ingredient in replicating it’s creaminess and flavor, as no other brand brought the same flavor and texture that she was trying to achieve. I’ve shared a couple of her Sanders-Style Hot Fudge Sauce imitations in the “Recipes” tab on this website. It was always one of our family’s top 10 favorites of Mom’s copycat creations!
FROM MOM’S MEMORIES…
As seen in…
Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 192)
ONE OF THE MOST FAMOUS BAKERIES of our time is, of course, the Fred Sanders’ Company. What they’ve created for Detroiters, in the decades of their thriving popularity, have made lasting-memories. Each time I visit with a radio station, anywhere around the country, a displaced Detroiter will certainly always request a recipe that would be for one of the Sanders’ products that they can’t find in their new area. It is, indeed, a complement to a company that they’ve remained a popular favorite over many years.
MORE FROM MOM’S MEMORIES…
As seen in…
Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 252-254)
When memories visit you, years from now, you will probably recall among the famous ice cream places were Dairy Queen, Baskin-Robbins, Howard Johnson’s, Sanders and Friendly’s restaurants – as well as the famous specialties like Sander’s hot fudge topping, Eskimo pies, Spumoni (with chunks of cherries, almonds and pistachios included) – [plus], creamy, thick malts and milk shakes. These will remain favorites of an adoring public of loyal fans, despite the critics and experts who would have us replace all these with bean sprouts, alfalfa and carob products…
SANDERS’ HOT FUDGE [SAUCE] was one of the nicest experiences I had in working with imitations of the famous recipes, for John (Jack) Sanders, the grandson and president of the company founded by his grandfather, Fred, was one of the sponsors of Warren Pierce’s [Detroit area] radio show. Imagine my reluctance to share, with his listeners, my version of Sander’s hot fudge.
I had previously had so many threatening letters from food company lawyers that I didn’t know what to expect if I heard from the Sanders people! To my amazement, the letter we anticipated did arrive only 2 days after I gave my version of their hot fudge [sauce] to Warren’s listeners. The letter, however, said – if it wouldn’t ruin my fun in trying to duplicate these famous dishes, would Paul and I and all the kids kindly accept an invitation from Jack Sanders to tour their Oakman Boulevard Bakery and Confection plant and meet their Head Chef, Edy Mader.
It was the beginning of a beautiful relationship, between my Secret Recipes and Fred Sanders’ products and, I learned, encouraged many out-of-state orders for their products whenever I talked about them during my frequent radio visits around the country.
‘When it’s from Sanders, even a little is a big, big treat…’ – historical slogan for Sanders’ restaurant, bakery and candy company
Another delicious, chocolate creation from Mom’s original 200 recipes (again, from the 1970s), which started her Recipe DetectiveTM career, was that for an imitation of Reese’s Peanut Butter Cups. Mom called her copycat version “Recess Peanut Butter Cups”. As I’ve mentioned before, some food companies, like Sanders, were honored by Mom’s efforts of flattery through imitating their products; while most others threatened her with lawsuits!
The Hershey corporation happened to be a slight mixture of both, threatening and flattered. At first, Hershey’s attorneys wrote to Mom to cease and desist the use of her recipe title, “Recess Peanut Butter Cups” because it too closely resembled their trademark name, “Reese’s”, as to cause confusion between the products; inferring lawsuits would follow if she didn’t cooperate. But, instead, Mom explained to them the meaning behind her title, using the word recess (as in a retreat); she also offered to only use (and promote) Hershey’s brand chocolate in the recipe. The Hershey corporation was agreeable to, both, Mom’s explanation and her offer.
I’ve previously shared Mom’s copycat versions of these yummy chocolate delights (mentioned above) in my blogs and you can also find them in the “Recipes” tab on this website. When it comes to chocolate treats like Sanders-Style Hot Fudge Sauce and Recess Peanut Butter Cups, both were always among our family’s top 10 favorites of Mom’s original copycat creations – and they were also top favorites among Mom’s many fans and followers! So, here they are for you again (see below)!
SO, IN CLOSING…
P.S. MORE ON…
MY “DIET” UPDATE:
Almost 32 weeks ago, on the first day of spring, I adopted a low-carb lifestyle based on the “Atkins Diet”. Having hypoglycemia and being at least 55 pounds overweight, I felt 20 years older than I should have felt. I had a lot of joint pain, sciatica and arthritis problems. Thus, I decided to make a life-style change, like I did when I quit smoking cigarettes over 13 years ago. I chose to commit to living without most carbs – like bread, pasta, rice, potatoes and sugar – you know, all the good stuff!
I looked at the Keto diet, but it was too high in fat for me, as I don’t have a gall bladder anymore to filter such things. Those types of carbs that I mentioned above messed with my blood sugar levels, even when I switched to whole grains (though not as much then). In addition, because of my metabolism, it messed with my weight and overall health, as well! I realized that I was only cheating myself whenever I made bad choices on what I ate for meals and snacks. So, I came to terms with the release of most carbs in my life in the same way as I released tobacco from my life-style.
I had to mentally accept that this is a permanent change for me – not just until I reach my goal because, if I go back to my old life-style, then I also go back to my obese weight. I’m done with that! Now, I just continue to make wiser choices regarding what I consume; as well as how much because even if something is “carb-free”, it’s not necessarily free of calories or other content. I find that “everything in moderation” is the best rule by which to live. Below are some comparative pictures of me from last year and today.
After starting out at a 20-gram-carb-limit per day, for a few weeks, I raised my carb-limit to 25 grams a day and have kept it there, for the most part, ever since. So far, for me, that seems to be the magic number at which I feel my best and not regain any of the weight that I’ve lost. However, I know, with a regular exercise routine, I would be even healthier; but, I have yet to make the mental commitment to it. I need to go through the same mental process for exercising that I did for the other healthier life-changes I’ve made – I need to mentally see it as a priority in my life. But, honestly, for now, it is just another goal for which I need to commit and set my “start date” to just do it!
I miss Sanders chocolate, on this low-carb lifestyle. By the way, sugar-free chocolate is not the same as real chocolate! Though, while I miss chocolate (and other carbs), I don’t miss the 50 pounds that I’ve lost so far! I also don’t miss the back pains and joint pains in my hips, knees and feet – all the parts that had to carry all of my extra weight.
As I mentioned at the beginning of this blog, I created a low-carb, no-bake cookie that I can enjoy as much as I did my favorite high-carb version that was, my friend, Karen’s recipe. I don’t know from where Karen originally got her recipe, but they were sinfully good! Unfortunately, my friend Karen passed away from cancer over four years ago. I miss her dearly and I cherish the wonderful, sweet recipes that she shared with me before she left this earth. But, now, I have to revise them to fit my new low-carb life-style.
My next challenge is Karen’s recipe for homemade Peanut Brittle. Again, I don’t know if she developed it herself or got it from another source, but it’s another incredible recipe that I want to enjoy again, especially during the coming holidays! First, I need to come up with a low carb version of corn syrup. That’s where my mom’s talents come in handy, as she has a lot of recipes that she developed for imitating grocery products at home, including a homemade version of Karo’s light syrup product. I will have to experiment with it to create a sugar-free/low-carb version that will be able to be substituted for the real thing and still create the same or similar result in the final product.
For the time being, I was determined to make a copycat version of Karen’s no-bake cookies that was low enough in carbs for me to enjoy again – in moderation, of course. I call my version (below) “Heavenly Low-Carb No-Bakes”…and, as always, asking only for proper credit if you care to share it…
Food-for-thought until we meet again, next Monday…
#NationalBookMonth #NationalReadingGroupMonth #NationalCookbookMonth
‘A cookbook should be as exciting as a good mystery!’ – Gloria Pitzer
Gloria Pitzer’s Cookbook – The Best of the Recipe Detective is available for sale, at $20.99 each, through the publisher, Balboa Press, at https://www.balboapress.com/Bookstore/BookDetail.aspx?BookId=SKU-001062252; it’s also available in eBook form, for $3.99, at https://www.balboapress.com/Bookstore/BookDetail.aspx?BookId=SKU-001062253