Old Dominion Peach Fudge Food

OLD DOMINION PEACH FUDGE

Steps:

• Combine the first four ingredients, bring to a boil (to soft ball stage).
• Stir constantly because the mixture burns easily.
• Remove from heat.
• Add: marshmallow cream, vanilla and powdered sugar (sifted) Blend well; pour into greased pan.
• (the recipe did not specify pan size. I would guess an 8 or 9 inch square pan would make a thick fudge and a 13x9 inch pan if you like it a little thiner).
• Add nuts if desired.
• Cool, cut into squares.

AUNT HELEN'S OLD FASHIONED CHOCOLATE FUDGE WITH PEANUT BUTTER

Steps:

• Butter 1 8x8 inch square glass pan and set aside.
• melt chocolate in milk using sturdy, heavy bottomed pan.
• Stir in salt and sugar with wooden spoon until just mixed.
• Cook the chocolate, milk, salt and sugar mixture on medium or a little less than medium heat until it reaches softball stage. DO NOT STIR and DO NOT SCRAPE THE SIDES OF THE PAN.
• Softball stage: You can use a candy thermometer. I find the thermometers unreliable, so I check the progress of the fudge by dropping a small amount in cold water. If I can easily make a soft ball of it with my fingers, it is ready. With one batch of fudge, this generally takes about 8 minutes or a little longer. Obviously if you double the batch it takes more time. However, don't just assume 8 minutes will work. Either use the softball test or a candy thermometer to make sure. What works on my stove may be different for yours.
• When fudge has reached softball stage, place in a sink partially filled with ice and water. Make sure there's not so much that it could seep into the pan. This is just to cool the pan.
• Stir in peanut butter and vanilla with a wooden spoon. Do not scrape the sides of the pan. Stir until the peanut butter is melted and the fudge begins to thicken and lose some of its gloss. Pour into prepared pan. Cool, slice, and enjoy.
• Don't skip the peanut butter. It gives it an amazing layer of flavor and also helps it set faster. I have only tried this with Jif so I can't guarantee any other peanut butter will be as good.

SUNDOWN CHICKEN STEW

Steps:

• In a 5-quart dutch oven, combine tomatoes and broth and bring to a boil over high heat.
• Add the chicken, potatoes, onions, celery, chopped marjoram, and pepper and return to a boil. Reduce heat to low; cover and simmer for 10 minutes.
• Add lima beans and return to a boil. Cover, reduce heat to low, and simmer until vegetables are fork tender, about 10 minutes.
• Ladle stew into serving bowls. Garnish with parsley or marjoram sprigs. Serve immediately.
• Prepare In Advance: Place the cooked stew in a bowl, cover with plastic wrap, and refrigerate for up to a day. To reheat, place in a dutch oven and simmer over medium-low heat until heated through.

OLD DOMINION CAKE

Steps:

• Preheat oven to 325ºF and set oven rack in middle level.
• Butter and flour a 10 inch Bundt pan.
• Beat the butter with the sugar and vanilla until light; about 4 minutes.
• Add the eggs, one at a time, beating well after each addition.
• In another bowl, combine the flour with the baking soda, 1 Tablespoon cocoa, cinnamon and salt and stir well to mix.
• Combine the hazelnuts and coconut and add a tablespoon of the flour mixture and rub between palms of hands to coat well.
• Add the flour mixture alternately with the sour cream to the butter and egg mixture, beginning and ending with the flour.
• Stir in the hazelnuts and coconut.
• Pour the batter into the prepared pan and smooth top of batter.
• Bake the cake about 45 to 50 minutes, until a toothpick inserted in the center of the batter comes out clean.
• Cool on a rack for about 15 minutes, then invert a rack on the pan and invert to remove the cake.
• Finish cooling completely at room temperature.
• Mix the 1 cup of Confectioners sugar with the Frangelico Hazelnut Liqueur or almond extract and enough water to make an icing that can be drizzled on the cake; divide the mixture in half and add the 1 teaspoon of cocoa powder to one half of the mixture (Add additional water to the cocoa mixture if the addition of cocoa made it too thick to drizzle).
• Drizzle alternately the white and brown icings over the cake; let the icing set and dust the cake with additional powdered sugar (Will look like an avalanche on a snow covered mountain).
• If you have a real sweet tooth, you can serve the cake with a scoop of chocolate chip ice-cream which is nice on a warm summers day; on a cool day or Winter Holiday you might use a dollop of sweetened whipped cream flavored with the Frangelico Liqueur.