Cook of the Week: Toni Randolph Recipes

By NEMS Daily Journal

Chocolate Pie
3 tablespoons self-rising flour
3 tablespoons cocoa
1 cup sugar
1⁄2 teaspoon salt
2 eggs yolks
2 cups milk
2 tablespoons butter
1 teaspoon vanilla
1 (9-inch) pastry shell, baked

Meringue
4 egg whites
Dash of salt
1⁄4 cup sugar
1⁄2 teaspoon cram of tartar
1 tablespoon vanilla
For the pie, combine flour, cocoa, sugar and salt; stir in egg yolks. Add milk. Cook mixture in a double boiler until thick. Remove from heat and add butter and vanilla. Pour filling into baked pastry shell and top with meringue.
For the meringue, beat egg whites. Add salt, sugar, cream of tartar and vanilla. Beat until stiff with a mixer. Spoon meringue on top of pie, being careful to spread meringue all the way to the edges. (Don’t leave any chocolate showing.) Bake at 350 degrees for 12 to 15 minutes, or until meringue is lightly browned.

Chocolate Chip
Pound Cake
1 box Betty Crocker yellow cake mix with pudding
1 small box sugar-free chocolate pudding mix
1⁄4 cup sugar
1⁄4 cup Splenda
3⁄4 cup vegetable oil
3⁄4 cup water
3 large eggs
1 (8-ounce) container fat-free sour cream
6 ounces mini semi-sweet chocolate chips
Combine cake mix, pudding mix, sugar and Splenda. Add oil, water, eggs, sour cream and chocolate chips. Pour batter into a greased and floured Bundt pan. Bake at 350 degrees for 1 hour.

Puppy Chow
9 cups Chex cereal, any flavor
6 ounces semi-sweet chocolate chips
1⁄2 cup peanut butter
1 teaspoon vanilla
11⁄2 cups powdered sugar
Place cereal in a large bowl and set aside. In a 1-quart saucepan, heat chocolate chips and peanut butter over low heat, stirring frequently, until melted. Remove from heat; stir in vanilla. Pour chocolate mixture over cereal in bowl, stirring until evenly coated. Pour coated cereal into a 2-gallon ziptop bag; add powdered sugar. Seal bag and shake until well-coated. Store in an airtight container in the refrigerator.

Fantasy Fudge
3 cups sugar
11⁄2 sticks butter
1 (5-ounce) can evaporated milk
11⁄2 packages (12 squares) Baker’s semi-sweet baking chocolate, chopped
1 (7-ounce) jar marshmallow cream
1 teaspoon vanilla
Chopped pecans (optional)
Bring sugar, butter and milk to a full rolling boil in a heavy 3-quart saucepan, stirring constantly. Boil over medium heat until a candy thermometer reaches 234 degrees, stirring constantly to prevent scorching, about 4 minutes. Remove from heat and stir in chocolate and marshmallow cream until melted; add vanilla and pecans, if using. Spread mixture immediately in a 9-inch square foil-lined pan. Cool at room temperature at least 4 hours. Cut into 1-inch squares. Store in an airtight container.
Makes 3 pounds.

Almond Bark Candy
1 (16-ounce) package white or chocolate almond bark
5 ounces salted peanuts
6 ounces dried cherries
Melt almond bark in the microwave according to package directions. When melted, stir in peanuts and dried cherries. Spread onto a greased cookie sheet to desired thickness. Let cool, them break into bite-size pieces.

Lola’s Meatloaf
2 pounds ground beef
11⁄2 cups breadcrumbs
1 tablespoon Accent
1 envelope Lipton onion soup mix
10 saltine crackers, crushed
2 eggs
3⁄4 cup ketchup
1 cup warm water
1⁄2 cup onion, chopped and sautéed

Glaze
3 tablespoons brown sugar
1⁄4 cup ketchup
2 tablespoons prepared mustard
Combine all meatloaf ingredients. Form into a loaf, place in a pan, cover with foil and bake at 350 degrees for 1 to 11⁄2 hours.
For the glaze, combine brown sugar, ketchup and mustard.
The last 20 minutes of cooking, uncover the meatloaf and spread the glaze on top and sides. Return meatloaf, uncovered, to oven and cook until done.

Hush Puppies
1 cup self-rising cornmeal
1⁄2 cup self-rising flour
1 large onion, chopped
1 egg
2⁄3 cup milk
1 tablespoon sugar
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
Cooking oil
Combine all ingredients except oil and refrigerate at least 1 hour or all day. When ready to cook, drop by teaspoons into 350-degree oil and fry until brown. You may have to turn the hush puppies over halfway through cooking to get both sides brown.
Note: You can add chopped jalapeños, if desired.