Chefs Susan Feniger and Mary Sue Milliken pay tribute to their Mothers with two sweet recipes.
Ruthie Feniger’s Frozen Fruit Mold
1 pint sour cream
3/4 cup sugar
1 tablespoon lemon juice
1 can crushed pineapple, drained
walnuts, toasted and chopped
maraschino cherries or fresh, pitted cherries
Lightly butter a ring mold. Combine all ingredients together in a mixing bowl and spoon into the ring mold. Freeze until solid. Unmold onto a platter and garnish with fresh fruit in the middle of the ring.
Ruth Milliken’s Hot Fudge Sauce
8 ounces unsweetened chocolate, chopped
2 cups granulated sugar
3 tablespoons coffee, double strength
2 tablespoons vanilla extract
Pinch of salt
1 1/3 to 1 1/2 cups evaporated milk
Melt the chocolate in a bowl or double boiler over simmering water. Add the sugar and stir to combine. Cover and continue cooking over hot water for 30 minutes.
Add the coffee, vanilla and salt. Stir to combine. Then gradually add the evaporated milk, stirring until smooth and glossy. Serve over cold custard or ice cream. Fudge Sauce keeps in the refrigerator for several weeks.
To reheat, warm in the microwave at full power 1 minute or on the stovetop over low heat. Serve with your favorite ice cream.