This morning, while I was searching for an appliance book on the shelf where I keep my recipes, a folded blue paper floated down to the floor. Typed on it was a recipe for “Double Fudge Fancifills.” I don’t remember making the dessert, but I know that I did because the paper has chocolate spots on it. I think it may have been given to us by one of my husband’s co-workers when he worked in Greeley.
Anyway, the Easter holiday will be here soon so maybe you’d like to try the dessert for your dinner. And since we always seem to have ham left over after Easter, this week’s column also features a simple recipe for making “Ham Loaf.”
There’s still time to call me with your favorite Easter recipes. Do you have a favorite method for coloring eggs? Call 970-824-8809 or write to PO Box 415, Craig, CO 81626.
Double fudge fancifills
8-ounce package cream cheese, softened
2 tablespoons margarine or butter
1/4 cup sugar
1 tablespoon cornstarch
2 tablespoons milk
1/2 teaspoon vanilla
1 package devil’s food cake mix
1/3 cup oil
1 cup water
Preheat the oven to 350 degrees. Grease and flour a 9x13-inch cake pan. In a small bowl, blend all of the filling ingredients; beat at the highest speed of your mixer until smooth and creamy. Set aside. In a large bowl, beat the cake mix, eggs, oil and water until moistened. Then beat 2 minutes at highest speed. Pour half of the batter into the pan. Pour the cream cheese mixture over the batter, spreading it to cover. Pour the remaining cake batter over the cream cheese mixture. Bake at 350 degrees for 45 to 55 minutes or until a toothpick inserted into the middle comes out clean. Cool completely. Frost with your favorite fudge frosting. Store in the refrigerator. Note: For Easter, decorate with jellybeans or other candies.
2/3 pound ground ham
1 1/2 pound ground pork
1 cup dry bread crumbs
1/4 teaspoon pepper
2 eggs, beaten
1 cup milk
Preheat the oven to 350 degrees. Combine all of the ingredients. Mix thoroughly. Form into an oblong loaf in a baking dish. Bake 1 hour.