Fudge Flashback

DEAR SOS: When I was about 15, I recall a peanut butter chocolate fudge recipe that contained Reese’s peanut butter chips as well as chocolate chips, but I can’t remember the amounts used. I will be eternally grateful if you can come up with a recipe.

--PAT

DEAR PAT: A great holiday confection it is.

PEANUT BUTTER CHOCOLATE FUDGE

3/4 cup evaporated milk

1/4 cup butter

2 1/4 cups sugar

1 (7-ounce) jar marshmallow cream

6 ounces peanut butter flavor pieces

6 ounces semisweet chocolate pieces

1 teaspoon vanilla extract

1 cup broken walnuts

Combine evaporated milk, butter, sugar and marshmallow cream in heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until mixture begins to boil. Continue cooking and stirring 5 minutes.

Remove from heat and add peanut butter pieces, chocolate pieces and vanilla, stirring until chips melt. Add walnuts. Pour into buttered 9-inch-square pan. Cool and cut into 1-inch squares.

Makes 64 squares.

Each serving contains about:

68 calories; 17 mg sodium; 3 mg cholesterol; 3 grams fat; 11 grams carbohydrates; 1 gram protein; 0.07 gram fiber.

PUDDING FETES WINTER

DEAR SOS: While traveling in Massachusetts last fall, we visited the Wayside Inn in Sudbury and were served a wonderful Indian pudding. Please try to get the recipe.

--MRS. R.M.S.

DEAR MRS. R.M.S.: Chef Steve Pickford of the Wayside Inn sent us this traditional New England pudding recipe that symbolizes the winter holidays.

WAYSIDE INN BAKED INDIAN PUDDING

5 cups milk

3/4 cup cornmeal

1 cup molasses

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

3 eggs

Bring 4 cups milk to boil in heavy saucepan. Add cornmeal to milk and beat with wire whisk until thickened. Add molasses, salt, cinnamon, nutmeg and ginger and bring to boil.

In separate bowl, blend together 1 1/4 cups milk and eggs. Add to hot mixture and stir to mix well. Mixture may appear curdled.

Turn into buttered and sugared 2-quart casserole. Bake at 350 degrees 1 hour. Knife inserted near center should come out clean when done. Let stand 30 minutes before serving.

Makes 8 to 10 servings.

Each serving contains about:

501 calories; 533 mg sodium; 183 mg cholesterol; 10 grams fat; 85 grams carbohydrates; 18 grams protein; 0.17 gram fiber.

Call for Kahlua Cake

Dear SOS: Please print a recipe for chocolate cake soaked with Kahlua for holiday gift giving.

--SUSAN

DEAR SUSAN: Here is a recipe reprinted several times since it appeared in “Pamela Asquith’s Ultimate Chocolate Cake Book” Holt, Rinehart, Winston) and “Eating Together. Recollections and Recipes” by Lillian Hellman and Peter Feibleman (Little, Brown). We hope it’s the recipe you want.

KAHLUA CHOCOLATE CAKE

6 ounces bittersweet chocolate

1/2 cup unsalted butter plus extra for cake pan

1/4 cup Kahlua or other coffee liqueur

1/2 cup sifted cake flour plus extra for dusting

3/4 cup finely ground blanched almonds, packed

3 large eggs, separated

2 tablespoons Kirsch

Melt chocolate in top of double boiler over hot but not simmering water. As chocolate melts, stir in 1/2 cup butter and 2 tablespoons Kahlua. Set aside.

Sift 1/2 cup calke flour and combine with almonds in bowl. Set aside.

Beat egg whites with 1/3 cup sugar until whites keep their shape. Set aside.

Beat egg yolks in remaining 1/3 cup sugar until thick and ribbon-like. Fold chocolate mixture into beaten egg yolks.

Fold beaten egg whites, then flour-almond mixture, a third at a time, into chocolate mixture until all is combined. Mix only until smooth. Do not over-mix.

Pour batter into 9-inch-round cake pan that has been buttered, lines with wax paper, buttered again and lightly dusted with flour. Bake at 352 degrees until knife inserted in center of cake comes out clean, about 25 minutes.

Cool 5 minutes in pan then gently invert onto cooling rack. When cooled, sprinkle with Kirsch and remaining Kahlua. (Cake may be decorated with a chocolate glaze, if desired.)

Makes 8 to 10 servings.

Each serving contains about: 501 calories; 533 mg sodium; 183 mg cholesterol; 10 grams fat; 85 grams carbohydrates; 18 grams protein; 0.17 gram fiber.