For the February recipe feature, we are delighted to offer this collection of chocolate recipes courtesy of Bruce's First Lady,
Charlotte Oakley. She was kind enough to gather them together, and share some of her favorite memories of them as well.
These are from family, friends, and former
students I had at Ole Miss over the years.
They’re on cards, backs of check stubs,
We only had fabulously delicious, yet simple, food when
we were growing up. This is
Mother’s (Viola Beckett's) recipe, but it come to her from
2 cups sugar
½ cup flour
¼ cup cocoa
2 cups milk
3 large eggs, separated (save whites for the meringue)
½ stick of margarine or butter (2 Tbs is adequate if you want to lower the fat)
Optional: ½ tsp vanilla
1 Recipe of Meringue -- (See Below)
1 8 or 9-inch baked pie crust -- (See Below)
Mix the dry ingredients before adding the milk. Gradually add the milk and blend
well. Cook over medium heat
stirring to prevent scorching.
Return to the range and continue cooking the custard for at
least 2 minutes longer to cook the egg yolks. Don’t skimp on this step to ensure
3 egg whites
6 Tbs sugar
½ tsp cream of tartar
½ tsp vanilla (optional)
Beat egg whites to the foam stage; add the cream of tartar
and begin adding the sugar.
Add sugar gradually and in small amounts—no more than
Assemble the Pie
Pour the warm pie filling into the baked pie crust. Pile the meringue onto the warm
filling. Careful spread the
meringue all the way to the edge of the
Bake the pie in a preheated, moderate oven (325-350 °F) for
15-25 minutes to completely cook the meringue. The common practice of just
Serve the pie warm or chilled.
On the off chance any of your readers has time to
prepare their own pie crust recipe, here is the classic recipe. I learned to make this pastry in
For 1 8 or 9-inch pie crust:
1 cup all purpose flour
½ tsp salt
1/3 cup shortening (Crisco, of course)
2-4 Tbs cold water
Mix flour and salt.
Use a pastry blender to cut in shortening until the mixture has
uniform coarse crumbs.
Gradually add the cold water, 1 Tbs at a time,
Using a lightly floured surface and rolling pin, roll the ball
of dough into a circle at least 1 inch larger, all the way around, than
the top circumference
For our Chocolate Pie and other pies that have a cooked filling
added to the crust, bake the pie crust first. Prick holes in the bottom and
sides of the
Bake in a preheated 375 °F oven until the crust is lightly
golden and completely baked. The filling can be added while the pastry is hot
or when cooled.
Meal Management Practice Meal Standard Dessert
Late Dr. Louise Burnett, Ole Miss Home Economics Department
This is soooo simple and equally delicious. It is a very old fashioned recipe
that mimics the very popular lava cakes we see in many
1 cup sifted all purpose flour*
2 tsp baking powder*
¼ tsp salt*
¾ cup sugar
½ cup milk
2 Tbs shortening, melted
½ cup chopped nuts
2 Tbs cocoa
*Note: if using self-rising flour, omit the baking powder and salt.
Sift dry ingredients together in a bowl. Stir in milk and melted shortening. Blend in nuts. Spread in a 9-inch baking pan or small Pyrex casserole dish.
¼ cup brown sugar
4 Tbs cocoa
Blend brown sugar and cocoa. Sprinkle mixture over the batter.
Bake in a preheated 350 °F oven for 30-45 minutes. Check at 30 minutes. The pudding will look “set” on the
top when done. Serve while still warm.
Chocolate Truffle Cookies
Source: Pillsbury’s Loving from the Oven bulletin
This was a class favorite when we had our baking lab at
Ole Miss. Everyone loved the
cookie lab, including the faculty.
Once the cookies started
Yield: approximately 4 dozen cookies
½ cup powdered sugar
1 cup butter or margarine, softened (I use butter)
1 ½ tsp vanilla
1 oz (1 square) unsweetened chocolate, melted (I use Bakers)
2 ¼ cup all purpose flour (not self-rising!)
¼ tsp salt
6 oz (1 cup) semi-sweet chocolate chips (I use Nestlé’s chips)
¼ cup powdered sugar
2 Tbs unsweetened cocoa
Heat over to 375 °F.
Lightly grease cookie sheets.
In large bowl, beat ½ cup powdered sugar and butter until light and
fluffy. Add vanilla and
Shape into 1-inch balls; place on prepared cookie sheets. Bake at 375 °F for 10-12 minutes. Cool completely.
In small bowl, combine remaining powdered sugar and cocoa. Roll cooled cookies in cocoa mixture to coat.
Milk Chocolate Pound Cake
This is the best chocolate pound cake recipe I have ever
baked or eaten. I baked one
for Ms. Bert one time and she gave me an A+ (this was
1 cup butter
1 ½ cup sugar
9 oz of Hershey’s milk chocolate bars (this is 8 bars), melted
1 cup buttermilk
1 ½ cups flour
¼ tsp soda
1 cup chopped pecans
1 (5 ½ oz) can Hershey’s chocolate syrup
½ tsp vanilla
Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add melted candy and buttermilk; mix well.
Combine flour, salt, and soda; add to batter, mixing well. Add pecans, syrup, and vanilla. Blend well.
Spoon batter into a greased and floured 10-inch tube or
Bundt pan. Bake in a
preheated 325 °F oven for 1 hour and 15 minutes or until done
Cool in pan for 10 minutes; turn onto a wire rack to complete cooling. When cool, sift powdered sugar over cake.
Serve the cake with vanilla ice cream and warm chocolate
syrup! You can warm the cake
slightly if you like warm desserts.
To warm the cake, top with
Tips for Best Results:
Hot Fudge Pie
Oxford Holiday Inn
Some of our older friends will remember the original
Oxford Holiday Inn and its wonderful restaurant. One of the most popular desserts
1 ½ cup sugar
1 tsp vanilla
1 stick oleo (margarine)
3 ½ squares chocolate
3 Tbs white Karo syrup
Pinch of salt
1 9-inch unbaked pie crust
Beat eggs; add sugar and beat well; add vanilla. Melt together the oleo and
chocolate; mix with egg and sugar mixture; add salt and Karo. Beat well.
Enjoy warm with really good vanilla ice cream and a little chocolate syrup!