Meridian Star


December 19, 2012

The perfect gift




Holiday Favorites

 Muz’s Fudge Cake


4 Squares Bakers Chocolate

2 sticks Butter

4 Eggs

2 cups Sugar

1 cup Flour

1 tsp Pure Vanilla Extract

1 cup Pecans, chopped

Pinch of salt


    Preheat oven to 350-degrees.

    Melt chocolate and butter together in a double boiler. Once incorporated let cool slightly. Cooled chocolate should still be in liquid form.

    Mix together the four eggs and gradually and the two cups of sugar until completely incorporated. SLOWLY pour the slightly warm chocolate mixture into the egg/sugar mixture.

    Slowly incorporate the flour into the chocolate/egg mixture. Add vanilla, nuts, salt, and mix.

    Line a pan with waxed paper or parchment. Pour in the chocolate mix. Bake at 350 approximately 30 minutes or until an inserted toothpick comes out clean.

    Remove from oven. Let cool five minutes. Carefully flip the fudge cake and finish cooling. Once cooled completely, remove wax paper and cut into squares.


Larry Foote’s Salty Cocktail Pecans


1 1/2 lbs Pecan halves

Unsalted butter, to taste (cut into 1 Tbl. Pats)

Salt, to taste


    Preheat oven to 320 degrees.

    Place pecans in a 13 x 9 aluminum baking pan with two-inch sides. Dot with five pats of butter and lightly salt the pecans. Place in oven for 10 minutes. Remove pan from oven and gently fold (stir) pecans with a wooden spoon, adding three pats of butter and a light sprinkling of salt. Repeat this cooking procedure every 10 minutes, slightly increasing the amount of salt each time, while lightly decreasing the amount of butter. Never add more butter than the pecans can absorb in a 10 minute period and be very gently when stirring the pecans.

    The entire process takes 60-65 minutes. When done, spread a layer of wax paper and dig in.


Mary Virginia’s Orange Sweet Rolls


1 cup Boiling water

1 cup Shortening (or 2 sticks of butter)

1 cup Sugar

1 1/2 tsp Salt

2 Eggs (large)

2 Tbl Yeast (2 packages)

1 cup Warm water

Dash Sugar

6 cups  Flour

1 stick Butter

1 1/4 cup Granulated sugar

1 1/2 Tbl Cinnamon

1 lb Confectioner’s sugar

Grated rind of two navel oranges

Enough orange juice to make a glaze


    Pour water over shortening, sugar and salt. Blend and let cool. Add eggs and beat well. Let yeast stand in water with a dash of sugar until bubbly.

    Add yeast mixture to shortening mixture when it is absolutely cool. Then beat in the flour. Cover and refrigerate three to four hours.

    Preheat oven to 350

    Using melted butter, grease six aluminum-foil lined nine-inch cake pans.

    Roll out dough into a large rectangle (1 foot by 3 feet). Sprinkle with granulated sugar and cinnamon.

    Roll up dough, jellyroll style, from the long side. Cut 3 /4-inch thick and place into prepared cake pans. Let rise until doubled in size (about 1 hour).

    Bake for 15 minutes.

    Make a glaze using confectioner’s sugar, orange rind and orange juice. Ice rolls while they are hot. These rolls freeze well in zip-loc bags, but if you are like me, they won’t last long enough to make it to the freezer. Yield: Not enough.

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