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Sought-after fudge recipe special to reader
Published August 5, 2009
Hi Gin,
There are two things I am looking for and hope someone can help.
The first is a special fudge recipe. I want the fudge that was sold at the Lake Charles Civic Center several years ago in the craft fairs. I have a business card from the people who made the fudge. It says Candy Kitchen and Corliss Griffith on Tara Drive in Carlyss, La.
I was hoping someone would have the recipe or one like it. It was creamy and smooth. The one I always bought did not have nuts and was chocolate-and-cream-colored versions swirled together. He had several other styles.
This candy was completely smooth on top, so it must have been somewhat liquid when poured. It did not have that shiny crust-like top that the recipes I use have. It also cut without the edges of the cut cracking.
It was sold by the pound in Styrofoam packages with a plastic-wrap top — like meat comes in.
The other recipe I would like is one for meatballs like they make at Tony’s Pizza in Lake Charles, La. I know Tony’s won’t give you the recipe, but maybe someone has one much like theirs that they would share.
I have a hint for your readers. My onion powder and garlic powder always clumped up as soon as they were opened. I started putting the smaller jar into a little larger jar before putting it on the shelf.
My larger jars are ones dried parsley came in. One is plastic and the other is glass and both work great. Now the garlic and onion powders never clump.
Love your column. My husband complains about the “holes in the paper” on Wednesdays and Sundays.
Thanks,
Beryl Moreno, Lake Charles, La.
Beryl,
I hope we get both recipes you are looking for! Tell Mr. Moreno he better stop complaining … that’s not pretty!
Great hints on the powders with all the humidity we have in our neck of the woods.
Now I have a question: Let’s just suppose someone buys beer salt and the moment you open it and sprinkle it one time on the neck of your beer bottle, it immediately clumps up.
First of all, let me be quick to add no self-respecting lady would be seen licking salt off the neck of a beer bottle … unless it had been washed beforehand. I don’t use it, but I have friends that do and when I prepare them this beverage, I wash the bottle, dry it, squeeze lime around the neck and then try to sprinkle the clumped-up beer salt around it. It ain’t easy.
I’ve tried keeping it in the freezer — doesn’t work. This stuff clumps the moment you open it.
With all the money they spend on researching why ladybugs have a spot on their back you would think …
• • •
Dear Gin,
I read the recipe in our local newspaper, The Lake Charles American Press, for beer bread, using Shiner Bock beer. Just this summer, I tried twice to make this bread, but for some reason this bread would never rise. I even tried using a bread maker and still no luck.
Did you publish the whole recipe, or what? Here is the one you published: 3 cups self-rising flour, 3 tablespoons sugar and 1 12-ounce can of beer. Stir all ingredients together until mixed well. Pour into a 9- by 5- by 3-inch loaf pan.
Bake at 350 degrees until done (about 1 hour.) Well, what else goes into the process? Please let me know. This seems like it would be a great-tasting bread.
Thanks,
Wilton Carrier, West Lake, La.
Wilton,
That’s the whole ingredient list. The only thing I can think of that caused it not to work would be the self-rising flour. If the flour is too old, forget about it. It ain’t gonna happen. I am giving you this recipe to try.
Let me know if it does or doesn’t work. This is a great-tasting bread, so I hope it works for you.
Beer Bread
3 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 tablespoon baking powder
11/2 cups beer.
Combine all dry ingredients and add beer slowly. Mix until combined. Do not over-mix. Pour into a greased 8-inch loaf pan. Bake in preheated 375-degree oven for about 45 minutes. Let cool on a rack for rack for 10 minutes then remove from pan.
Be standing there with butter and knife in hand.
• • •
Patsy,
You wanted a strawberry cake recipe … well, you got one or 50. I’ll send you this one, then I’ll cull through the rest of them for any different ones and send those as well.
Hi Gin,
I think this might be the recipe Patsy was looking for.
Strawberry Cake
1/2 cup water
1 box strawberry Jell-O
3/4 package frozen strawberries
2/3 cup Wesson Oil
4 eggs
1 box white cake mix.
Dissolve strawberry Jell-O in water. Combine with strawberries, Wesson Oil and cake mix. Add eggs one at a time, beating after each addition. Beat mixture 2 minutes on medium speed. Bake 30 to 35 minutes in a 350-degree preheated oven.
Icing
Combine the following:
1 box powdered sugar
1 stick butter
1/4 package frozen strawberries.
Spread on cake while it is warm.
Thank you for your great columns in The Facts.
Georgia, Lake Jackson
Georgia,
Thank you for the recipe and the nice compliment!
• • •
Charlotte Prouty sent me some one-liners she learned while living in Louisiana.
I love this one: A possum is a flat animal that sleeps in the middle of the road. (It has probably been the mystery meat at many a gathering, Charlotte … in Louisiana as well as here in Texas.) Fish is the other white meat.
If you have recipes or tips to share, or a request, send Conversations with Gin, P.O. Box 334, Clute, TX 77531, or e-mail ginscolumn(at)hotmail.com.
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