Chocolate Almond Bark, like Sanders!

Sanders Candy logo

CHOCOLATE ALMOND BARK – Like Sanders!

By Gloria Pitzer, part of her original 200 recipes collection, developed in the early-to-mid 1970s.

[As seen in Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 233).]

When you look at all the marvelous candies that Sanders offers, be sure to look for their almond bark. If you are not in an area where Sanders products are available, you can try my “poor man’s” version; which, while I was living in California, and couldn’t find Sanders products, was sufficient to remind me of the days when I had a Sanders right around the corner – and loved it!

Ingredients:

12-ounce package Nestle’s semi-sweet chocolate chips [Note: for a white chocolate bark, use the Nestle’s brand of white chocolate chips]

14-ounce can Eagle Brand sweetened condensed milk

1 cup chopped almonds

Instructions:

In top of double boiler over simmering water, melt the chocolate and stir in the milk. When piping hot, smooth and completely melted, keep water in lower pan turned to lowest possible heat point and allow chocolate mixture to cook that way for about 20 minutes, stirring occasionally, and scraping down sides of pan often. Then remove from the heat and add almonds. Spread over bottom of greased jellyroll pan, 10 x 15.5 x 1”, to a very thin layer. Allow to harden at room temperature. Break into pieces and store in covered container away from warm places or humidity. Makes oodles!

Beginagain’s Awesome Potato Cheese Soup

Beginagain’s Awesome Potato Cheese Soup

By Gloria Pitzer,  as seen on her Fall Media Free Offer sheet (2002-2004)

Ingredients:

14-oz. can drained, whole potatoes (cut up)

2 cans (10-oz. each) Campbell’s Chicken Broth

10-oz. can cream of chicken soup

12-oz. tub whipped cream cheese (original)

1 TB dry minced onion

16 square saltine crackers, blender-ground to fine powder

season salt and pepper, to taste

Instructions:

In medium sauce pan, on medium heat, combine all but the cracker crumbs, stirring until cheese melts. Bring to serving temperature, then stir in cracker powder and heat for 3 minutes or so to let crumbs dissolve to thicken the soup. Add season salt and pepper, to taste. Divide between 6 soup bowls and garnish the top of each with 1 TB Hormel’s Real Bacon Pieces, scissor-snipped green onions and 1 TB shredded sharp cheddar cheese.

Mrs. Meadow’s Chocolate Chip Cookies [*with options]

Mrs. Meadow’s Chocolate Chip Cookies [*with options]

By Gloria Pitzer, Gloria Pitzer’s Secret Fast Food Recipes (Secret Recipes, St. Clair, MI; March 1985, p. 86)

Ingredients:

2 sticks butter (1/2 lb.)

1 cup granulated sugar

1 cup brown sugar

3 eggs

3 cups self-rising flour

12-oz. bag chocolate chips

Instructions:

Cream together the butter, sugars and eggs. Add flour a little bit at a time. Work in chips. Drop by tablespoonful onto a Pam-sprayed baking sheet (wiping off any excess spray first). Bake at 350°F for 15 minutes or until golden blonde. Cool on baking sheet a few minutes, then transfer onto paper towels to finish cooling.

*Option 1: Turtle Sundae Cookies – [to the recipe above] when you add the chocolate chips, also add a 10-oz. bag English toffee bits and 1 cup chopped pecans. Continue as the recipe directs.

*Option 2: Peanut Butter Cookies – [to the initial recipe, above] with the flour, also add 1 1/2 cups blender-chopped peanuts and 12-oz bag peanut butter morsels (in place of the chocolate chips). Continue as the recipe directs. Makes about 5-dozen cookies.

 

No Egg Pudding Cake

No Egg Pudding Cake

By Gloria Pitzer, “Cookbook Corner” (Happy Newspaper Features, Algonac, MI; 1973)

Ingredients:

1 cup flour

2 tsp. baking powder

1/4 tsp. salt

3/4 cup sugar

2 TB unsweetened cocoa

1/2 cup milk

2 TB oil

1 cup broken walnuts

1 cup brown sugar, combined with 1/2 cup additional unsweetened cocoa

1 3/4 cup hot tap water

shredded coconut or chopped walnuts, to garnish

Instructions:

In a roomy bowl, combine the first 8 ingredients, as listed. Pour mixture into an 8-inch buttered pan. Sprinkle batter with the sugar-cocoa mixture. Carefully pour the hot tap water over this and DO NOT STIR! Slide it, undisturbed, into a 350°F oven and bake for 45 minutes. Remove from oven and let cool for 2-3 minutes. Invert it onto a platter, scraping down excess topping. Sprinkle top with shredded coconut or chopped walnuts, to garnish. Best served while warm.

Pepper Casserole

 

Pepper Casserole

By Gloria Pitzer, “Cookbook Corner” (Happy Newspaper Features, Algonac, MI; 1973)

Ingredients:

1 1/2 lbs. hamburger

1 pkg. dry onion soup mix

4 green peppers [halved, with seeds & ribs removed]

2 lbs. canned stewed tomatoes

1 cup celery, sliced thin

2 vegetable bouillon cubes, dissolved in 1 C. boiling water

2 TB Worcestershire

Parsley flakes for garnish

Instructions:

Mix the hamburger and soup mix together. Fill the 8 pepper halves with the meat mixture and place in an accommodating Dutch oven, with lid. Cover stuffed peppers with the rest of the ingredients, as listed. Place the lid on the Dutch oven and bake at 400°F, for 50 minutes. Sufficiently serves 6.

BBQ BEEF SANDWICHES, like A&W’s

BBQ BEEF SANDWICHES, like A&W’s

By Gloria Pitzer, The Copycat Cookbook (Secret Recipes, St. Clair, MI; April 1988, p. 10)

Ingredients:

4 cups shredded, cooked beef roast (or round steak)

1 cup Heinz Ketchup

1 cup apple butter

1 cup Catalina dressing

¼ cup Heinz 57 sauce

2 TB Worcestershire

Instructions:

Combine all ingredients in a 2 ½-qt baking dish.

Cover tightly and bake at 375°F for 45 minutes or until piping hot.

Fill 8 hamburger buns and serve at once!

DREARY QUEEN FROZEN CUSTARD

Illustration by Gloria Pitzer

DREARY QUEEN FROZEN CUSTARD

By Gloria Pitzer

As seen in Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 257)

Here is an at-home imitation of the very popular soft-serve custard ice cream product that has made many restaurant names famous [since the 1950s]!

Ingredients:

3 1/8-ounce package vanilla pudding (NOT instant)

1 2/3 cup milk

1 egg yolk

2 tablespoons butter

½ pint whipping cream

a dash of salt

1 teaspoon vanilla

1/3 cup powdered sugar

2 egg whites

3 tablespoons corn syrup

Instructions:

Prepare pudding with milk and egg yolk beaten into it.

Stir mixture in medium saucepan over medium-high heat until smooth and mixture “just” comes to a boil.

Remove from heat at once and stir in butter until melted and smooth.

Chill pudding in freezer for about 45 minutes.

Beat together whipping cream, salt, vanilla and powdered sugar until very thick and stiff.

Beat chilled pudding with an electric mixer for 1 minute. Don’t mind the darkened coating on top of the pudding – that blends right back in when you beat it well.

Then, thoroughly STIR (do NOT beat) the whipped cream mix into the smooth pudding.

Transfer to a 6-cup freezer container and freeze until firm.

Break it up in a chilled, stainless steel or aluminum mixing bowl, using chilled beaters on an electric hand-mixer.

Beat egg whites, in a small bowl, until stiff but not dry; adding the corn syrup.

Set aside and beat the whipping cream mixture until smooth and creamy.

Fold egg white mixture into that, using lowest speed of mixer.

Freeze until firm enough to scoop. Makes 1 ½ quarts. Freezes up to 6 months.

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; eBooks are also available for $3.99 at https://www.balboapress.com/Bookstore/BookDetail.aspx?BookId=SKU-001062253

French Fries

FRENCH FRIES

By Gloria Pitzer

As seen in Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 16)

‘NOBODY DOES IT LIKE McDONALD’s CAN’ – [was] the popular television jingle that advertised some of the best French-fried shoestring potatoes to come down the pike in a long while. The French did not invent French fries – American fur trappers did. Potatoes were not well-thought of in the early days of this country. But, fur trappers would melt down bear grease in large open kettles over their campfires and, when the grease began to bubble, they’d spear chunks of their dressed game meat, roots and potatoes on the end of a sharply pointed stick, setting them in the hot grease to cook to the individual’s liking and then eat off the stick – much like modern-day shish kabobs or fondue.

TO MAKE FRENCH FRIES at home – long, white Russets work best! Peel and cut in half lengthwise. Place cut sides on a cutting board and remove a thin slice from each end, as well as from the rounded long-sides. You now have sort of rectangle blocks to work with. Slice these into 1/4-inch thick strips and place in a deep refrigerator container. Mix 1-quart water with ½ cup vinegar and pour over potatoes, repeating this process until you have enough to cover the potatoes. Cover and chill for several hours to draw out the starch that makes a fried potato hold the grease and become limp.

After chilling, drain them well on paper towels. Drop a few at a time, using a French-frying basket, into 425°F oil that’s at least 4” deep. A good combination is 1-pint corn oil to 1 cup Crisco, using as much as is needed for the amount you are preparing, keeping it 4 inches deep; and, if the oil is not hot enough, the fries will turn out greasy. Let the potatoes “Blanche” in the oil rather than fry completely, removing them after just one minute. Drop them on a cookie sheet and put in your freezer for 10 minutes. Return them to the oil to fry until golden brown and drain them well on paper towels. Salt them as you wish, which also helps to evaporate any excess grease on the finished potatoes. Most of the salt will fall off when the fries are transferred to serving plates.

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; eBooks are also available for $3.99 at https://www.balboapress.com/Bookstore/BookDetail.aspx?BookId=SKU-001062253

Pancakes, like Perkins’

 

Recipe developed by Gloria Pitzer

PANCAKES, LIKE PERKINS’

by Gloria Pitzer

Ingredients:

12-oz can of 7-Up (or Sprite – diet or regular)

2 eggs

2 TB sugar (or an equal sugar substitute)

2 TB oil

3 C Bisquick

Instructions:

Put it all into a blender on high speed, using an on-off pulse to agitate for 2 minutes or until smooth. Let batter stand for 10 minutes before using it. Allow ¼ cup of batter for a 6-inch round pancake prepared on a hot, lightly greased griddle. Makes 16 pancakes. The batter freezes well, to use within 3 months.

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; eBooks are also available for $3.99 at https://www.balboapress.com/Bookstore/BookDetail.aspx?BookId=SKU-001062253

BARBECUED BABY CHICKEN LEGS

BARBECUED BABY CHICKEN LEGS

By Gloria Pitzer

As seen in Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 91)

These are chicken wings, split at the joints, with the boney wing-tips discarded. Arrange them side-by-side in a single layer in a greased, shallow baking pan. Coat liberally in any barbecue sauce. Bake at 375°F, uncovered, for 20 minutes per pound of chicken (3 pounds will serve 6 to 8.) About every 10 minutes or so, apply additional barbecue sauce to the pieces as they’re baking, without turning them.

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; eBooks are also available for $3.99 at https://www.balboapress.com/Bookstore/BookDetail.aspx?BookId=SKU-001062253