Favorite FridaysIn honor of the International Chocolate Day on September 13th, we give you some crowd-pleasing recipes you may not have tried. My personal favorite chocolate memory is when I was twelve years old, someone left a heart-shaped box of chocolates on our doorstep, rang the doorbell and left. A note said it was for me from a “secret admirer.” I never found out who sent it. What is one of your favorite cocoa-induced memories? Feel free to add a recipe to this list.

Chocolate Gravy


(provided by Jane Y. Wilson from her Mountain Born & Fed Cookbook http://janewilsonbooks.tripod.com)

3 cups sugar

4 heaping Tbsp. Cocoa

3 heaping Tbsp. Cornstarch

3/4 cups powdered milk

5 cups hot water

In large cast iron skillet, mix sugar, cocoa, powdered milk and cornstarch until well blended. Use a whisk for they make life so much easier. Stir in hot water. Stir constantly over medium heat until thickened like pudding. Remove from heat and serve over hot biscuits.

Carolina Delights        (also by Jane Y. Wilson)

1 stick margarine

2 ½ cups “quick” oats (oatmeal)

½ cup milk

½ cup peanut butter

4 Tbsp. Cocoa

1/4 t. vanilla flavoring

2 cups sugar

Combine margarine, milk, and cocoa in a heavy saucepan and bring to a boil over medium heat. Boil for 4 minutes. Add oats, peanut butter and vanilla and mix. Drop by spoonfuls on wax paper. You can pour into a 8 x 10″ buttered pan and cut into squares when cool.


Chocolate Nirvana Cheesecake

(provided by author and editor, Judith Geary  www.judithgeary.com)

(adapted from a recipe by Verda Ingle; formulated for low carbohydrate diets and wheat-free)


1 cup pecans, ground in food processor or blender


2 lb cream cheese, room temperature. Beat until smooth

2 cups Splenda (1.5c Splenda and 1/2c Aspertame will taste sweeter but be fractionally higher in carbs.)

4-6 squares unsweetened chocolate, melted.

2 tbsp rum

½ tsp vanilla

dash of cinnamon

*may add ½ tsp caramel extract and/or 1 tsp instant coffee crystals

3 eggs. Don’t over beat after adding.

In a 10″ springform pan, line bottom with pecans, pressing down with fingers. (Extra butter is not necessary for freshly ground pecans. If you substitute “pecan meal” buttering the pan first will be necessary. )

Prepare filling and pour over pecans. Bake at 350 degrees for 40-45 minutes. Chill overnight. (Right!) Be transported.