Grandma Holmes's Chocolate Pie

MDS's Grandma Holmes was famous for her sweet tooth. This past Christmas, while staying with Aunt Paula and Uncle Zach, I was able to photograph many of Grandma Holmes's dessert recipes. As you can see from this recipe here, the instructions are not very detailed. But this particular collection of recipes focused on desserts, so more delicious desserts will be posted on this site in the future.

What struck me most about this recipe is the very first ingredient: five 5¢ Hershey bars. It has been a long time since there have been 5¢ Hershey bars. This recipe was likely written in the 1950s. An online search revealed that a 5¢ Hershey bar in the 1950s was a full-sized bar of 1.5 ounces. It turns out that for many years, Hershey sold its bars with the price printed right on the wrapper, which is why recipes like this one referred to the bars by price, not weight. Nowadays, a full-sized bar costs a lot more than 5¢. But the size of the full-sized Hershey bar is essentially unchanged at 1.5 ounces.

When I made this pie, I had no idea just how good it would be. Knowing Grandma Holmes's sweet tooth, I should not have been surprised that her recipes would be excellent. But this one is outstanding.

Chocolate Pie

• 5 5¢ Hershey Bars (7.5 ounces total)
• 20 large marshmallows
• 1/2 cup milk
• 1 tsp. vanilla
• 1/2 pint whipped cream
• Graham cracker crust

In a medium sauce pan, melt the chocolate, marshmallows and milk together until smooth. Allow to cool. Add the vanilla and whipped cream. Fold together until smooth and blended. Pour into a graham cracker crust. Refrigerate for several hours. Enjoy!

Ham Salad

What to do with leftover ham from Easter? Well, most years, Mom would make ham and egg combo and also, this ham salad. This recipe is very easy and can accommodate any amount of leftover ham. There are only three simple ingredients: ham, mayo and pickle relish. I have never actually measured the ingredients, I have just thrown it all together. You can easily adjust the quantities to taste. I happen to like the pickle relish, so I probably add more relish than most would.

I remember having ham salad on ritz crackers, but ham salad is also good on just about any type of bread, especially bread that has been toasted. Or it can be eaten on a bed of greens or just on its own.

Ham Salad

• 2 cups diced ham
• 1/2 cup mayo
• 1/2 cup pickle relish

Finely dice ham. Mix in mayo and relish to taste. Serve on crackers or on bread. Enjoy!

Hot Cross Buns

Every year around Easter, Mom made Hot Cross Buns. They are a traditional Good Friday treat. Besides the cross on top, I am not sure why these are served only on Good Friday. I like the buns more now as an adult than I did when I was a kid, and I think they would be delicious any day of the year.

Hot Cross Buns are a cinnamon and allspice yeast bread. The spices make this bread so tasty. Like all yeast breads, I find it helpful to use a thermometer to make sure the yeast is dissolved in the right temperature liquid. Typically the buns are about the size of a fist with a sugar glaze in a cross on top. The recipe calls for currants, but any raisins will do. This recipe also calls for scalded milk, which is milk heated to about 180 degrees or just as it starts to bubble.

Hot Cross Buns

• 3/4 cup scalded milk 
• 1/3 cup very soft butter or shortening 
• 1/4 cup sugar 
• 1 tsp salt 
• 2 eggs, well beaten 
• 1/2 tsp vanilla about 
• 3 1/2 flour 
• 3/4 cup currants, simmered and drained 
• 3/4 tsp. cinnamon 
• 1/8 tsp. allspice 
• 1 packaged dry yeast dissolved in 1/4 cup warm water 

Pour scalded milk over butter, sugar and salt. When completely melted, add well beaten eggs and vanilla  slowly. When liquid is lukewarm, add dissolved yeast. Blend well. Add spice to flour. Add about half of flour to liquid slowly, beating dough until smooth. Add raisins gradually and blend well. Add the rest of the flour. Beat until dough is smooth and too stiff to mix with a spoon. Turn out dough onto a floured surface and kneed gently about 2-3 minutes. Put into greased bowl and let rise until double in size.

Turn out dough onto floured surface and kneed again about one-half minute. Let double a second time. After second rise, cut dough into 20 buns and shape round with hands. Place buns on greased cookie sheets and allow to double in size. Cut cross into top. Bake on 350 for 20-25 minutes.

 For the coffee cake icing: mix together 1 tsp hot milk, 1/4 tsp vanilla, 1 cup powdered sugar. Top buns with a cross of frosting. Enjoy!