Chocolate, Hot Fudge Sauce Always An Appreciated Gift

Dear Laura: Do you have a recipe for chocolate sauce or hot fudge sundae sauce, preferably using cocoa? What is its storage life and is it freezable? I’d like to give it for Christmas gifts. Thank you. - Dorothy, Reardan, Wash.

Dear Dorothy: The first recipe provides freezer directions. The second uses cocoa powder but gives no storage recommendations. For gift labels, remember to include identification, special instructions and comments, such as: “Fudge Sauce,” “Refrigerate,” “Yummy on ice cream,” “Serve Warm,” “Reheat in microwave on High for 15 to 30 seconds for each 1/2 cup.”

Killer Chocolate Fudge Sauce

Adapted from Judith Choate’s “Gourmet Preserves.”

4 ounces unsweetened chocolate

1/2 cup light brown sugar

6 egg yolks

1 tablespoon grated fresh orange rind

1/4 cup heavy or whipping cream

1/2 cup sweet butter or margarine

1/4 cup liqueur of your choice, optional

Place chocolate in top half of double boiler over very hot water. Stir to melt. Add brown sugar, beaten egg yolks and orange rind. Cook, stirring constantly, until well blended. Add cream and butter. Continue cooking and stirring until sauce is thick. Remove from heat. Stir in liqueur, if desired.

Pour into sterilized containers, leaving 1-inch head space for expansion; seal airtight, label and refrigerate for up to 1 month or freeze for up to 6 months.

Yield: 4 cups, or 4 (1/2-pint) jars.

Cocoa Fudge Sauce

Recipe from Hershey Foods.

1/4 cup unsweetened cocoa powder

3/4 cup sugar

1/2 teaspoon salt

1 tablespoon cornstarch

1/2 cup light corn syrup

1/2 cup milk

2 tablespoons butter or margarine

2 teaspoons vanilla

Combine dry ingredients in saucepan; stir until well blended. Add corn syrup and milk; blend thoroughly. Stirring constantly, bring to a boil; continue stirring and boiling for 5 minutes.

Remove from heat; stir in butter and vanilla. Cool without stirring, until pan feels warm to hand. Serve warm.

Yield: 1-1/2 cups.

Note: If refrigerated, reheat this sauce in a double boiler or microwave oven. In a microwave, reheat on High for 15 to 30 seconds per 1/2 cup of sauce.

Dear Laura: I am looking for a spicy, tea-based punch to serve with appetizers at a holiday gathering. Do you have one? - Lynda, Coeur d’Alene

Dear Lynda: This favorite punch recipe is festive and not too sweet. Happy holidays!

Spicy Harvest Punch

1/4 cup loose tea leaves (or 4 bags)

1/2 teaspoon ground allspice

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

5 cups boiling water

1-1/2 cup sugar

4 cups cranberry juice cocktail

3 cups water

1 cup orange juice

2/3 cup lemon juice

Lemon and/or orange slices, for garnish

Place tea and spices in warmed tea pot or other heatproof container with lid. Add boiling water, cover and let steep for 5 minutes. Strain into punch container. Stir in sugar; let cool if serving cold. Add cranberry juice cocktail, water, orange and lemon juice. Stir to blend. Chill and ice or heat as desired. Garnish with lemon and/or orange. If desired, notch citrus slices and stud with whole cloves.

Yield: About 24 (1/2-cup) servings.

Dear Laura: I’m wondering if you have a good recipe for funnel cakes. - L. H., Mead

Dear L. H.: This funnel cake recipe is from a book that’s been in my collection since the middle ‘80s: “Campbell’s Great American Cookbook.” The preface to the recipe says: “These delicate fried breads come from Pennsylvania Dutch country, where they are made in a spiral pattern. Cooks often use a special pitcher with a spout like the end of a funnel, but a traditional funnel works just as well. Then dust the cakes with confectioners’ sugar, or serve with molasses, maple syrup or jelly.”

Funnel Cakes

3 eggs

1 cup milk

2 cups flour

1 tablespoon sugar

1 teaspoon baking powder

1/4 teaspoon salt

Vegetable oil for frying

Powdered sugar

In small bowl with wire whisk or mixer at medium speed, beat eggs and milk until frothy. Beat in flour, sugar, baking powder and salt until smooth.

In 10-inch skillet, heat 1 inch of vegetable oil to 375 degrees. Holding finger over small opening in funnel, spoon batter into funnel. Using finger to control flow of batter, let batter fall into center of skillet, moving funnel in a spiral to make an 8-inch round. Cook 1 minute until golden. Drain on paper towels. Sprinkle with powdered sugar.

Yield: 10 funnel cakes.

, DataTimes MEMO: Have a food question? Looking for a recipe? Laura Carnie, a certified family and consumer scientist and food consultant in Coeur d’Alene, would like to hear from you. Write to Cook’s Notebook, Features Department, The Spokesman-Review, P.O. Box 2160, Spokane, WA 99210. As many letters as possible will be answered in this column; sorry, no individual replies.

The following fields overflowed: CREDIT = Laura Carnie The Spokesman-Review