Oh my. This sounds decadent and delicious. I am not much of a candy maker but I might just try this recipe because it sounds so darn good. It might also be a fun project for kids, since kids often like to get their hands all messy. The challenge might just be keeping little ones … Continue reading
These days we don’t use uncooked eggs in icing, it just isn’t done what with all the fears of salmonella and other icky things, but you cannot beat the light and airy texture that can be obtained with an egg. I wouldn’t make this icing simply because of the egg, even with the chocolate being … Continue reading
There appear to be a large variety of recipes on the internet for Boston Fudge Cake. Some are very modern and do not use sour milk, some use sour cream, some use buttermilk. From what I can tell, a fudge cake is going to be more like a brownie, more dense than a standard chocolate … Continue reading
You can’t beat a traditional Devils Food Cake. If you are anything like me, you wonder where some of these names for cakes come from. Devils Food is considered the opposite to Angel Food Cake – the light and airy sponge cake that my father loves. Devils Food is moist, rich and airy. The recipe … Continue reading
This recipe from Maggie Ritchey might remind you of one of her previous entries, Corn Flour Shape, but I bet it doesn’t taste all that bad. In fact, I suspect this would taste lovely. It is chocolate, after all. It sounds like a pudding, but not in the traditional sense that it was boiled in … Continue reading
Gram's Recipe Box 