Martha Washingtons

Martha Washingtons


1 can sweetened condensed milk

2 lbs. powdered sugar

1/2 cup butter

1 quart toasted, finely chopped pecans

2 tsp. vanilla

24 oz. semi sweet chocolate

1/2 block of paraffin wax

Mix the sweetened condensed milk, powdered sugar, butter, pecans and vanilla. Shape into 1 inch balls and chill. In a double boiler melt the chocolate and paraffin wax. Keep on low heat. Dip chilled balls and place on waxed paper to set. Store in refrigerator in airtight container.

A chocoholics dream would be Turtle Fudge Brownies



Brownie Base:

5 oz. unsweetened chocolate, melted

3/4 cup butter, softened

1 3/4 cups sugar

3 eggs

1 tsp. vanilla

1 cup flour

1 cup finely chopped, toasted Pecans

Caramel Layer:

1 1/2 lbs. caramels

1/2 tsp. salt

1 tsp. vanilla

6 tablespoons heavy cream

1 cup finely chopped, toasted Pecans

Fudge Layer:

1 lb. quality semisweet chocolate, chopped

1 cup heavy cream

3/4 cup sugar

1 cup finely chopped , toasted Pecans

Preheat the oven to 350 degrees.  Line with foil and grease a 9x13x2 pan. Leave enough foil over the edge to act as handles.

In a large bowl, combine the melted chocolate and butter with a spatula; mix until smooth. Stir in the sugar until well blended.  Lightly beat the eggs and vanilla together and mix well into the chocolate mixture. Mix in the flour and the nuts. Pour into prepared pan and spread out evenly.

Bake for about 30-40 minutes, or until edges appear set. The center will still be soft. Do not over-bake. Cool completely.

Meanwhile prepare the caramel layer; in a microwave safe bowl add the caramels, cream, salt and vanilla. Microwave in 30 second increments until the mixture can be stirred smooth.  Stir in the nuts. Pour over the top of the cooled brownies and spread out evenly. Allow to set up.

Meanwhile make the fudge layer. Place the chopped chocolate in a heatproof bowl; set aside. In a small saucepan add the cream and sugar. Bring to a boil, stirring constantly until sugar has dissolved. Pour the hot cream mixture over the chopped chocolate and allow to set for about a minute. Stir until smooth. Pour over set caramel layer and spread out evenly. Sprinkle the toasted nuts over the top and lightly press into fudge layer.

Place in refrigerator until set. Cut into squares.

Nothing like warm Sticky Honey Buns for breakfast.

Sticky Honey Buns

Honey Base:

3/4 cup butter

1 1/2 cups packed brown sugar

1/3 cup honey

1/3 cup heavy cream

1/3 cup water

1/4 tsp. salt



1 tablespoon active dry yeast

1/2 cup warm water

4 1/2 cups flour

4 eggs

1/4 cup sugar

2 tsp. salt

1/2 cup butter , room temperature



1/4 cup packed brown sugar

1/4 cup granulated sugar

1/8 tsp. cinnamon

1 cup toasted, chopped pecans


Honey Base:

In a saucepan, melt butter. Whisk in the brown sugar until it’s dissolved. Remove from heat and whisk in the honey, cream, water and salt. Allow to cool to room temperature. You should have 2 cups. Only use 2 cups, if there is extra.


To make the dough, in a bowl of a stand mixer, sprinkle yeast over the water, allow to bloom for a few minutes, then whisk until smooth. Whisk in 1/2 cup of the flour. Cover with plastic wrap and let stand in warm spot for 30 minutes.

Add the eggs, sugar, salt and the remaining flour to the yeast mixture. Fit the mixer with dough hook and knead for 3-4 minutes at medium speed. Add the butter and continue to knead, adding a little flour to reduce stickiness if needed, until dough is smooth. Cover and let rise until double, about 2 hours.

Butter a 9×13 baking dish. Pour honey base into the baking dish. Transfer dough to a floured surface and roll out to a 15×10-inch rectangle. Sprinkle the sugar mixture over the  dough. Sprinkle the half the chopped pecans evenly over the dough. Using a rolling pin , gently roll over the top of the dough sprinkled with sugar and nuts. Starting at the long side cover with sugar and nuts, roll up rectangle snugly and pinch seam together. With seam facing down , cut into 10 equal pieces. Place the pieces cut side up in prepared dish. Cover with plastic wrap and refrigerate overnight.

The next day, remove from refrigerator and let rise until half as high, about 1 hour. Preheat oven to 350 degrees. Bake until golden brown , about 30 minutes. Let rest about 20 minutes before turning out onto a serving dish.