Scene - Blogs - Baked fudge and blackbottom pie

Baked fudge and black-bottom pie
Published: 9/6/2007 8:29 PM
Last Modified: 9/6/2007 8:29 PM

Anytime we mention The Garden – the beloved, but long-closed restaurant in Utica Square – it leaves readers talking days after they’ve thrown their newspapers into the recycle bin.

Wednesday’s Reader Exchange included one reader’s interpretation of the little toasts, served with a light chicken broth, that were a staple at the tea room.

For years, readers have tried to nail down the recipes for The Garden's toasts, broth and baked fudge. One Muskogee reader even said she would make anyone who found these recipes, "an honorary Okie from Muskogee."

The Tulsa World has printed the recipe for the baked fudge a few times. But no one has yet to perfect the broth and toasts.

Another restaurant whose recipes are coveted by readers is Pennington's. A few people out there, including this food writer, are lucky enough to have a copy of the Pennington's cookbook.

Baked fudge, black-bottom pie – they’re recipes we trade and discuss, all the while longing for the real thing … for the doors of The Garden to reopen, and for the lights on the Pennington's sign to shine again.

The Garden's Baked Fudge
4 eggs
2 cups sugar
1 cup butter
1 cup pecans, broken into large pieces
4 heaping tablespoons cocoa
4 rounded tablespoons flour
2 teaspoons vanilla
1. Beat eggs well. Add sugar and butter, and beat well again. Sift cocoa and flour together. Add broken pecan pieces. Fold into sugar, butter and egg mixture. Add vanilla.
2. Pour in a 9- by 12-inch dish or pie tin. Set pan in a pan of hot water (enough to come 1/2- to 1-inch up on sides of pan), and bake in a 325-degree oven for 45 minutes to 1 hour. Fudge will have the consistency of firm custard, and will be crusty on top. Serve with a dollop of whipped cream on each piece.

This comes from "The Original Pennington's Cook Book."
Black Bottom Pie
9-inch pie shell, baked
6 tablespoons cocoa
2 tablespoons butter
1 teaspoon butter extract/flavoring
1 teaspoon vanilla extract
3 1/4 cup milk
1 1/3 cups sugar
1/3 cup cornstarch
Pinch of salt
4 eggs
1 capful red food coloring
Whipped Topping
1. Make a high, fluted edge on pie shell when preparing shell to hold the filling.
2. Melt butter in a large double boiler over high heat. Add red food color, vanilla and butter extract. Add 3/4 of milk and heat through. Reserve 1/4 of milk.
3. Mix all dry ingredients in a large bowl. Add in remaining milk, blending until smooth. Separate eggs, storing whites in metal bowl in refrigerator. Add yolks, whisking until smooth and well blended.
4. When the mixture in double boiler reaches 180 degrees, add cornstarch mixture, stirring until mixture thickens. Turn heat to low, and cook for 1 hour.
5. Whip the egg whites until stiff peaks are formed. Fold the chocolate mixture into the egg whites very gently, just until no white streaks appear. Refrigerate until pie is completely cooled. Top with whipped topping just before serving.

Whipped Topping
1 cup whipping cream
1/4 to 1/3 cup confectioners' sugar, or to taste
1. Pour whipping cream into chilled mixing bowl.
2. Add sugar and mix with chilled beaters. Mix on medium speed until peaks begin to form. Spread on pie with spatula. It should have peaks and waves on the surface.

Reader Comments

5 Total

Show: Newest First

Learn About Our Comment Policy

Loyal Reader (5 years ago)

My friend's Mother owned the Garden. He used to bring me the broth and toasts when I didn't feel good-it was comforting. She has since passed, and maybe the recipe with her...The Garden's baked fudge was good, but so is my Mother's! We used to call it Brownie Pie, and I say used to, because she hasn't made it in a long time. I have fond memories of both! Thanks for sharing. Love your writing.

Cindy Salikof (5 years ago)

Is the recipee for Penningtons tartar sauce is available?

Cindy Salikof (5 years ago)

Is the recipee for Penningtons tartar sauce is available?
Also, I am trying to find recipees for Country Fares corn chowder and their house dressing.
Lasagne from The Italian Inn . Can you help or direct me, please!

YFvBMqPeObVZnRoW (5 years ago)

doors1.txt;3;5

Kathleen Angel (4 years ago)

I was walking down memory lane (virtually) through Google maps and I came across Utica Square. The place brings back so many memories for I grew up in Tulsa as a child and Utica Square was a family ritual every Saturday. Included in that ritual was Ms. Jackson's for shopping and The Garden Tea Room for lunch.

It seems as though it's the small things from childhood that you remember. My memories will always include the lights and decorations during Christmas time, Russell Stovers chocolates, the broth and the little toasts before the meal and of course my favorite every time my family would go would be the baked fudge.

Part of my travels down memory lane included the sad news that The Garden had closed when I came across your article through a search on Google. Thank you so much for bringing back some warm reminders.

5 comments displayed

To post comments on tulsaworld.com, you must be an active Tulsa World print or digital subscriber and signed into your account.

To sign in to your account, go to tulsaworld.com/signin.
To activate your print subscription for unlimited digital access and to post comments, go to tulsaworld.com/activate.
To purchase a subscription, go to tulsaworld.com/subscribe.

Taste

Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

Follow Nicole Marshall Middleton on Twitter

Subscribe to this blog

2/16/2013		Valentine's weekend is last call for hearts
2/14/2013		Have you tried ... greek frozen yogurt
2/14/2013		5 to Find: Last-minute Valentine's Day gift ideas
2/13/2013		Recipes: Meatless main dishes make great meals for Lent
2/13/2013		Eggs and croutons made from the heart
2/12/2013		Puff pastry a timely bit of food from the heart
2/10/2013		Nothing conjures love more than chocolate
2/9/2013		Chocolate filigree hearts great for Valentine's Day cupcakes
2/9/2013		Leftovers inspire a Valentine treat
2/7/2013		Have you tried cacao nibs?
2/7/2013		Mardi Gras mystery: Strange events at S & J Oyster Co. lead to talk of haunting
2/7/2013		What are you ...? with the King and Queen of Blue Dome District's Mardi Gras parade

2/2013	1/2013	12/2012	11/2012	10/2012	9/2012
8/2012	7/2012	6/2012	5/2012	4/2012	3/2012
2/2012	1/2012	12/2011	11/2011	10/2011	9/2011
8/2011	7/2011	6/2011	5/2011	4/2011	3/2011
2/2011	1/2011	12/2010	11/2010	10/2010	9/2010
8/2010	7/2010	6/2010	5/2010	4/2010	3/2010
2/2010	1/2010	12/2009	11/2009	10/2009	9/2009
8/2009	7/2009	6/2009	5/2009	4/2009	3/2009
2/2009	1/2009	12/2008	11/2008	10/2008	9/2008
8/2008	7/2008	6/2008	5/2008	4/2008	3/2008
2/2008	1/2008	12/2007	11/2007	10/2007	9/2007
8/2007	7/2007	6/2007

Your bookmark will appear on your Profile page. Please give it a title, and short description so that visitors to your page will understand where the bookmark leads.
Bookmark Title :

Bookmark Text :