Aunt Nedra's Fudge Sauce

My dear Aunt Nedra is an amazing cook. 

My sisters and I with Aunt Nedra (minus Joan)

My sisters and I visited her last fall.  She made a delicious lunch for us, including cream puffs with fudge sauce over the top.  I took a picture of the recipe, but as you can see, the picture didn't include the amounts.  I emailed her and got the amounts.  It is easy and delicious over cream puffs or ice cream.

Fudge Sauce

3 1/2 c. powdered sugar

1/2 lb butter

1/4 c. cocoa

1/8 tsp salt

1/2 c. milk

Put together over medium-high heat and stir till smooth. Bring to a boil. Let it boil for a 

minute Serve. It will go grainy if cooled. To reuse,this sauce, add some milk, reheat and stir.

Power Muffins

I made these for my kids and they disappeared pretty fast--I've made 2 batches in less than a week. They have fruits and veggies in them as well as whole wheat--healthy and yummy!

Ingredients:

1 cup whole wheat flour (I sifted mine because I grind my own wheat)

1 cup all purpose flour

1 tsp baking soda

1/2 tsp salt

1/4 tsp nutmeg

1/2 tsp cinnamon

1/2 cup sugar

4 Tbsp butter, softened

2 large eggs

1 tsp vanilla extract

1/2 cup brocolli florets, steamed

1 small zucchini, halved and chopped in 2 inch chunks, steamed with broccoli

1 1/2 medium carrot

1/2 medium Apple

1 medium banana

2 Tbsp apple juice

1/4 cup Applesauce, unsweetened

1/4 cup plain yogurt

Directions:

1. Preheat oven to 350 degrees

2. In a medium sized bowl, mix together flours, baking soda, salt, nutmeg and cinnamon (dry ingredients). Set aside.

3. In a mixer or a large bowl, mix the sugar, eggs, butter and vanilla (wet ingredients). Beat well and set aside. 

4. Shred carrots. If you don't want shreds in your muffin then combine your carrots with the rest of the fruits and veggies in the food processor in the next step.

5. In a food processor or Blend Tec blender mix up steamed broccoli, steamed zucchini, Apple, banana, apple juice, and applesauce. 

6. Combine fruit and veggie purée, carrots (if you want the shreds), and yogurt into the wet ingredient mix and beat until well mixed.

7. Finally, add the dry ingredients to the wet ingredients and stir just until incorporated.

8. Spray muffin pan with cooking spray unless yours does not need it--mine are silicone and do not need it.

9. Scoop the mixture into the holes. Fill each spot about 3/4 full.

10. For mini muffins bake in a 350 degree oven for 13-18 minutes. My oven is hot and only took 13 minutes.

11. For regular size muffins bake in a 375 degree oven for 20-25 minutes.

12. Bake until tops are slightly brown and a toothpick comes out clean or the bounce back when touched lightly. 

The original source for these muffins came from superhealthykids.com.

Ham and Ham Sauce

I got this recipe many years ago from my sister who got it from her mother-in-law, who is a wonderful cook- in her 90s and still going strong.  It is our Easter tradition to have this ham and sauce with Funeral potatoes, asparagus, rolls, and strawberry pie for our Easter feast.  We have it for Christmas sometimes, too. 

I

Glazed Ham

Large bone-in ham, spiral cut is good

Glaze:

1/2 cup vinegar

2 cups orange juice

1 cup brown sugar

1 teaspoon dry mustard

1 teaspoon ginger

Mix the glaze ingredients together and pour over the ham.  Bake at 300 for about three hours in a roaster oven or large covered pot(enameled cast iron pot.)  Baste with the glaze while roasting.  Don't turn the heat higher as the glaze may burn!  (Voice of experience!)   Serve with Grandma Stratford's Ham Sauce.

Grandma Stratford's Ham Sauce

Beat 1 egg.  Put it in a 2 quart saucepan.  Add:

5 T. water

5 T. vinegar

1/4 cup sugar

1 T. flour

1 T. dry mustard

pinch of celery seed

1/4 teaspoon each of salt and pepper

Cook on medium heat until thickened.  Cover and cool completely.  

Whip 1/2 cup whipping cream.  Fold it into the above mixture.  Serve with the ham.