CHOCOLATE-COVERED GRAHAM CRACKERS

CHOCOLATE-COVERED GRAHAM CRACKERS

By Gloria Pitzer, as seen in… Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 228). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).]

INGREDIENTS:

The Crackers:

1 cup self-rising flour

2 cups Graham or wheat flour

1 cup each: margarine and packed, brown sugar

½ cup honey

1 teaspoon vanilla

½ teaspoon vinegar

About ¼ cup milk, or as needed

INSTRUCTIONS:

Combine flours and set aside. Cream margarine, adding sugar a little at a time and beating until light and fluffy. Beat in honey, vanilla and vinegar – work in flour, alternately with enough of the milk that you have a smooth dough that can be shaped into a ball like piecrust.

Chill 1 hour. Roll out on lightly floured surface to 1/8-inch thick. Cut into 2.5 x 2.5” squares and place close together on lightly greased baking sheets. Prick tops of each with tines of a fork in several places.

Bake at 350°F for 10 to 12 minutes or until lightly browned around the edges. Remove at once to cool on waxed-paper-covered-surface. Flatten each cracker just slightly with back-side of a pancake turner while still warm. Makes about 1 dozen crackers. Prepare the chocolate coating (below.)

CHOCOLATE COATING FOR GRAHAM CRACKERS

INGREDIENTS:

The Coating:

6 tablespoons melted paraffin

12-ounce package semi-sweet chocolate chips

1 ounce solid, unsweetened, baking chocolate

1 teaspoon vanilla

dash of salt

INSTRUCTIONS:

Keep mixture hot, stirring occasionally to make it smooth, while you pierce the graham crackers with the tip of a sharp knife and dip each to coat them in the hot chocolate mixture. Let excess chocolate drip back into pan.

Place on waxed paper to “set” the chocolate. Paper can be peeled away without taking any of the coating with it, once graham crackers have cooled. If you lift the crackers from the paper, instead of the paper from the crackers, some of the coating may stick to the paper. Makes enough coating for 1 dozen squares of graham crackers. Store at room temperature in covered container.

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Mondays & Memories of My Mom – Fame And Fried Chicken

CHICKEN IN THE GRUFF

CHICKEN IN THE GRUFF

By Gloria Pitzer, as seen in… Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 100). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).]

INGREDIENTS:

3-lb chicken, cut-up fryer pieces (rinsed and drained)

Flour (enough to coat each piece)

Equal amounts of oil and Crisco (sufficient to fill large skillet 1-inch deep)

Season salt (to taste)

[3 to 4 cups] Chicken broth (homemade or canned, sufficient to baste each piece about 5 to 6 times)

INSTRUCTIONS:

Run the cut-up fryer pieces of 3 pounds of chicken under cold water. Drain off excess water. Coat each piece in flour. Heat enough oil and Crisco in equal parts that, when melted, it fills a large heavy skillet to about 1-inch deep.

Brown the floured pieces a few at a time, with the skin-side down first, for about 4 or 5 minutes or until golden brown, sprinkling liberally with season salt. Brown both sides of the chicken pieces and arrange them in a shallow roasting pan with the skin-side up, in a single layer. Do not heap the pieces in the pan.

Drizzle each piece with about 2 tablespoons chicken broth – homemade or canned. Bake uncovered at 375°F for about 30 minutes, basting the pieces every 5 minutes with a spoonful of drippings. Do not turn the pieces while baking them. When the meat of the chicken appears fork-tender and the coating is golden and crispy, it’s ready to serve to 4-6 people.

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Mondays & Memories of My Mom – Fame And Fried Chicken

SHALLOW CUP MARSHMALLOW CANDIES – Mallow Cup Imitation

SHALLOW CUP MARSHMALLOW CANDIES – Mallow Cup Imitation

By Gloria Pitzer, as seen in… Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 233). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).]

Just like my Recess Peanut Butter Cups, this candy is a simple, basic combination. The Boyer Candy Company (Altoona, PA) makes the commercial brand, “Mallow Cup” candy. They’re easy to find in some areas, but my European readers love the idea of being able to make this imitation.

INGREDIENTS:

8-ounce bar Hershey’s Milk Chocolate

4 tablespoons butter

7-ounce jar Kraft Marshmallow Cream

1 cup flaked coconut

24 miniature muffin paper liners

INSTRUCTIONS:

In top of double boiler over gently simmering water, melt chocolate with butter and ½ cup of the marshmallow cream. Stir until smooth. Put coconut on an ungreased cookie sheet in a 375°F oven until lightly browned. Stir coconut frequently to brown it evenly. Cool it and crush it fine with a rolling pin; then, stir into chocolate mixture.

Place rest of marshmallow cream, in a heat-proof bowl, in a pan of simmering water until it is of pouring consistency. Divide half of the chocolate mixture between 24 miniature muffin paper liners. Divide the marshmallow equally over that and let it set a bit. Then, divide remaining half of chocolate over the marshmallow layer. Chill until firm. Makes 2 dozen.

SHALLOW MARSHMALLOW SQUARES [Variation] – By Gloria Pitzer

Rather than fuss with the paper liners (above), make a quick job of it by altering the shape. Take half the chocolate mixture and spread it evenly over the bottom of a buttered, 9-inch square pan, pouring the warm marshmallow cream over that. As soon as the cream has “set” a bit, spread remaining half of chocolate over the top. Let it stand at room temperature about 1 hour to further set. Cut into 24 squares.

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Mondays & Memories of My Mom – You Can’t Please Everyone

ARIZONA BANANA-ORANGE-NUT SALAD

ARIZONA BANANA-ORANGE-NUT SALAD

By Gloria Pitzer, as seen in… Gloria Pitzer’s The American Cookery Cookbook (Happy Newspaper Features, Pearl Beach, MI; July 1976, p. 3).

INGREDIENTS:

1/3 cup oil

2 TB red wine vinegar

½ tsp dry mustard

½ tsp salt

¼ tsp pepper

3 to 4 medium oranges, peeled and sliced [or sectioned]

2 bananas, peeled and sliced

3 to 4 cups coarsely torn, tender greens

1/3 cup pecan or walnut halves

INSTRUCTIONS:

In salad bowl, stir [together] oil, vinegar, mustard, salt, and pepper to mix well. Fold in oranges and bananas; [then] toss lightly. Just before serving, add greens and toss [again]. Sprinkle with nuts. Makes 4 servings.

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Mondays & Memories of My Mom – Summer Memories

NIAGARA FALLS FUDGE – Like Maple Leaf Village’s

NIAGARA FALLS FUDGELike Maple Leaf Village’s

By Gloria Pitzer, as seen in… Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 231). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).]

AT MAPLE LEAF VILLAGE, in Niagara Falls, Ontario, the making of fudge before your very eyes has been an art in the form of entertainment for thousands, upon thousands, of tourists each year. The Swiss Fudge people will tell you the recipe is secret.

I don’t mind! I respect the right to that privilege, but at home we can try to come close to their smooth texture this way… Simply by improving upon my frosting recipe, used for imitating the famous Sanders product. Trust me!

INGREDIENTS:

4 ounces unsweetened solid baking chocolate (4 squares)

½ cup milk

¼ pound butter or margarine (1 stick)

2/3 cup light corn syrup

2 cups granulated sugar

3 ½ cups powdered sugar

2 teaspoons vanilla

INSTRUCTIONS:

Put the chocolate, milk, butter, corn syrup and granulated sugar into a medium-sized saucepan on medium to high heat, stirring constantly until melted and smooth – while bringing it to a brisk boil for 4 to 6 minutes.

While continuing to stir, scrape down the sides of the pan, also. Remove from heat. With portable electric mixer on medium speed, mix in powdered sugar, a little at a time; then, add the vanilla and blend for 6 minutes.

Pour into a well-buttered, 9-inch, loaf pan that is also lined with a strip of greased waxed-paper, placed in the pan so that you have a 2-inch overlap at each end. Chill the fudge several hours or until firm. Use the overlapping waxed-paper ends to remove the fudge loaf from the pan. Slice it as you would a loaf of bread.

NOTE: At the time of this [original] writing [1982], one slice would cost you a $1.89 [Canadian funds.] Each slice is about ½ pound.

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Mondays & Memories of My Mom – Smile Power

FLOWERED JOHN’S SONS’ CHOCOLATE ICE CREAM

FLOWERED JOHN’S SONS’ CHOCOLATE ICE CREAM

By Gloria Pitzer, as seen in… Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 254). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).]

INGREDIENTS:

13-ounce can Pet evaporated milk

6 ounces (¾ cup) Hershey’s chocolate syrup

1 tablespoon granulated sugar

1 ½ teaspoons vanilla

4 ounces heavy cream, whipped stiff

INSTRUCTIONS:

Put the beaters of your portable electric mixer in the freezer. Empty the can of evaporated milk into a 2 ½-quart, aluminum, mixing bowl; placing it, uncovered, in the freezer until small ice crystals begin to form on the surface of the milk at the sides of the bowl.

Remove the milk and put the beaters into the mixer, beating the milk on low speed and increasing it to high as it thickens and soft peaks form. This process will take about 8 to 10 minutes. Don’t begrudge a minute of the beating time! The more air you can incorporate into the milk, the lighter the ice cream will be.

Turn the mixer to lowest speed when the peaks are respectably firm and fold in the syrup, sugar, vanilla and the stiffly beaten whipping cream. Return it to the freezer – covering it this time with plastic wrap or heavy foil. Freeze until firm.

Break it up with a fork and beat it again until creamy. Next, pack it into a freezer container with a tight-fitting lid and re-freeze it until firm enough to “scoop”. Makes a little over 1 quart for about 4 to 6 servings.

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Mondays & Memories of My Mom – The Original

UTAH CHILI

UTAH CHILI

By Gloria Pitzer, as seen in… The American Cookery Cookbook (Happy Newspaper Features, Algonac, MI; July 1976, p. 37)

INGREDIENTS:

1 lb. boneless lean pork, cut in ¾-inch cubes

2 TB shortening

1 cup water

4-6 tsp chili powder

½ tsp salt

1 clove garlic, minced

2 medium potatoes, pared and cut in 1-inch cubes (about 2 cups)

INSTRUCTIONS:

In large saucepan, brown half the meat at a time in hot shortening. Drain off excess fat; return all meat to pan. Add water, chili powder, salt, and garlic. Cover and simmer 35 minutes. Add potatoes. Cover and simmer 20 to 25 minutes more or until meat and potatoes are tender. Makes 4 servings.

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Mondays & Memories of My Mom – Smile

SHARE-A-LEASE MACAROONS

SHARE-A-LEASE MACAROONS

By Gloria Pitzer, as seen in The Second Helping of Secret Recipes (National Homemakers Newsletter, Pearl Beach, MI; July 1977, p. 30)

INGREDIENTS:

½-lb almond paste

2 or 3 egg whites

¼ tsp salt

1 cup fine granulated sugar

½ cup Powdered sugar

INSTRUCTIONS:

Knead almond paste with hands until soft then break into small pieces. Put egg whites with salt in bowl of [countertop] electric mixer. Add sugar and almond paste (a little at a time), mixing until all is added, and mixture is smooth and thick. Beat in powdered sugar, up to ½ cup if necessary, to make batter thick enough to hold its shape.

Cover baking sheets with 2 layers of heavy brown paper. Drop batter onto paper by teaspoonfuls, into mounds about 2 inches apart. Bake at 300°F until lightly browned, 20 to 25 minutes.

Remove from oven. Slide paper off baking sheet onto a damp dish towel folded to same size as baking sheet. Let stand until macaroons are cool or can be removed from paper with small metal spatula. Cool on wire racks. Store in tightly covered container. Makes 3 to 4 dozen.

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Mondays & Memories of My Mom – Smile

WYOMING LAMB KABOBS

 

WYOMING LAMB KABOBS

By Gloria Pitzer, as seen in… The American Cookery Cookbook (Happy Newspaper Features, Algonac, MI; July 1976, p. 40)

INGREDIENTS:

1 (1½-lb.) lamb shoulder

¾ cup French Dressing

1 clove garlic

4 slices [thick] bacon

½ pound button mushrooms (optional)

1 tsp. salt

¼ tsp. pepper

INSTRUCTIONS:

Cut lamb into 1-inch cubes. Pour French dressing over meat; add cut clove of garlic unless dressing already contains garlic. Let stand at least 1 hour or over night in refrigerator.

Cut bacon into 1-inch pieces. Alternate lamb, bacon, and mushrooms on metal skewers. Allow space between for thorough cooking. Season with salt and pepper.

Broil 3 inches from source of heat, about 15 minutes, turning once. Makes 6 servings.

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Mondays & Memories of My Mom – Smile

THIN VANILLA ICING

THIN VANILLA ICING

By Gloria Pitzer, as seen in… The Joy Of NOT Cooking – Any More Than You Have To (Secret RecipesTM, St. Clair, MI; Nov. 1983, p. 182)

INGREDIENTS:

¼ cup hot milk

¼ cup melted butter or margarine

2 tsp vanilla

Dash of salt

1-lb powdered sugar

INSTRUCTIONS:

As listed, put it all into your blender and blend on high-speed about a minute or until smooth. Drizzle over warm, baked cakes or coffeecakes. Makes about 1 2/3 cups icing.

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Mondays & Memories of My Mom – The Last Four Years