From The Kitchen: Fudge and Floods

“Good food is a unifying thread, which runs through our lives. Being able to sit down around a big table with family and friends affords us all the opportunity to share countless laughs over unforgettable memories, while enjoying dishes that are just as nostalgic and exciting,” says Mackenzie Kimbro, author of Roots Run Deep: Our Ranching Tradition. Her cookbook (cover pictured below) compiles favorite recipes from family and neighbors in southeastern Arizona.

“Whether you want to whip up a quick beef dish for dinner or craft a good old-fashioned pear pie to have as dessert (or with breakfast the next morning, which we totally recommend), my cookbook has got it all,” says Kimbro. “Down here, we like to think of it this way: Ranch, Rope, Ride... Live, Love, Laugh... They are one in the same,” adds Kimbro.

Inside the pages of the cookbook, readers will get a taste of life on the ranch with favorites like her great-grandmother’s recipe for Margaret’s Fudge (recipe below), which will bring smiles ‘round.

The J Bar A is a place filled with memories and great stories. Kimbro’s great-grandparents, Marvin and Margaret Glenn, lived their lives ranching and guiding lion hunts there. They supplemented their income by hosting kids and teens in the summer as a guest ranch.

It was an awesome experience for the city youth that came and went. They learned to work cattle, ride, garden, be a family unit, honor the Lord, dance, play cowboy poker and be a part of the team.

Visitors to the ranch learned to pray for rain, appreciate the simple life by growing their own food, helping to clear the table after a meal, doing dishes, making beds, cleaning corrals and any other general ranch duty.

A simple, yummy tradition that Margaret carried out every time the creek flooded was to make a fresh batch of fudge! Most chefs won’t make a batch of fudge when the humidity is high, yet Margaret made dozens of batches over the years and they never failed.

To make this fudge, combine 3 c. sugar, 3/4 c. margarine and 2/3 c. milk in heavy 2 1/2 qt. saucepan; bring to a full rolling boil, stirring constantly. Continue boiling for 5 minutes over medium heat

or until a candy thermometer reaches 234 degrees F. Be sure to stir constantly to prevent scorching.

Remove from the heat and stir in one 12 oz. bag of semi-sweet chocolate chips until melted. Add one 7 oz. jar of marshmallow crème, 1 c. chopped pecans (or nut of choice) and 1 tsp. vanilla; beat until well blended.

Pour into a greased 9 in. x 13 in. pan. Cool at room temperature; cut into squares; yield is 3 lbs.

Enjoy while you watch the creek rise!

To purchase Kimbro’s cookbook (at right) featuring more than 200 pages filled with ranching stories, history and recipes, or to find out more about this author and 6 th generation cattle rancher, visit www.colablancaproductions.com.