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.
