When my neighbour, Dwayne, retired this past summer I gave him cards for a baked item once a month for a year. This month he chose chocolate fudge and I was a bit concerned about making it because the last batch that I made didn’t cut well. My recent hint to add 1/8 tsp. of cornstarch to the sugar in a fudge recipe came from a book of 1,000 household hints that I was given. I will continue to do this as it does improve the consistency of the fudge and makes it easier to cut. As the recipe only called for a half can of evaporated milk, I immediately made another batch and it, too, turned out perfectly.
Pumpkin apple soup is in answer to a request that I received. It is a great combination of flavours. The recipe recommended using Granny Smith or Spy Apples. The Granny Smith apples add a bit of extra tartness, but you could cut down on the sugar a little bit if you use sweeter apples. When I made it I used a large can of cooked pumpkin. I chopped the apples really fine and didn’t puree the soup as I thought it would be good with the little bits of apple in it.
Easy green beans and almonds is a great way to enjoy green beans. They take very little time to make and you could substitute any kind of nuts if you don’t have almonds on hand.
Acts of Kindness – Brenda Eyre took homemade chicken soup to her friend who was ill. She also took some of her husband’s homemade spaghetti and some of his beef stew to her 93-year-old next door neighbour. A gentleman shopper at the grocery story got an item from a top shelf for me.
Chocolate Fudge
- 2 generous tablespoons butter
- 2/3 cup evaporated milk
- 1 ¼ cups white sugar
- ¼ tsp. salt
- 1/8 tsp. cornstarch
- 1 ¼ to 1 ½ cups mini marshmallows (don’t skimp)
- 1 ¾ cups chocolate chips
- 1 tsp. vanilla
Spray an 8-inch square baking dish and then line it with a piece of parchment paper. Let the paper hang over two sides of the pan. Combine the butter, salt, and milk in a medium saucepan. Over medium high heat, bring it to a boil stirring constantly. Add vanilla and cook over medium heat for 3 or 4 minutes until slightly thickened. Turn heat off and stir in the marshmallows and chocolate chips until completely melted. As soon as it is all blended together pour into the pan, smoothing it down and into the edges of the pan. Chill for at least 2 hours.
Green Beans and Almonds
- 1 lb. green beans
- 2 Tbsp. butter
- 1 garlic clove
- 2 tsp. lemon juice
- ¼ cup toasted almonds
Wash and cut the green beans into bite sized pieces. Mince the garlic. Cook the beans in boiling salted water and drain. Melt butter in skillet. Add the beans and garlic. Cook and stir together for 2 to 3 minutes and then stir in the lemon juice. Just before removing from the stove, add the toasted almonds.
Pumpkin and Apple Soup
- ¼ cup butter
- 3 cups chopped onion
- 6 cups chopped pumpkin
- 2 cups Granny Smith apples, peeled and chopped
- 1 tsp. brown sugar
- Pinch ground cinnamon
- Pinch of allspice
- 1 tsp. salt
- 5 cups water or vegetable stock
- Freshly ground pepper
- 2 Tbsp. chopped roasted walnuts
- Fresh sage leaves
In large pot, melt butter over medium heat. Add the onion and cook until softened, about 3 minutes. Add the pumpkin and apples and cook until softened, another three minutes. Add the brown sugar and spices, then add the stock or water and simmer for 30 minutes. Remove from heat, blend until smooth with a hand blender or in a food processor. Season to taste with salt and pepper. To garnish, use grilled or pan seared apple slices, roasted walnuts, and a sprig of sage.
HINT: Before you squeeze a lemon, microwave it for 10 seconds and you will get more juice.
FOOD FOR THOUGHT: (from a reader, Carol) In the new year 2023 we should ‘Doubt smaller and Hope bigger’.
