This is a recipe I like so much, I have not modified it one little bit. Margaret Ramey was a customer of mine decades ago when I had a sales route. She was the sweetest lady who worked in a little station that was basically a shed in 
front of two gas pumps. Her “station” had the cheapest cigarettes and gas for miles around. It was a quick in and out for customers, and they did a large volume of business. I worked for my dad who had a wholesale candy and tobacco business, and I loved seeing my customers, like Margaret, once or twice every week. The instructions for this fudge are hand-written on the back of a Marlboro Light 100’s cigarette carton lid. This recipe is easy, and doesn’t take long to make. It gets requested every Christmas…rich, rich, rich, sweet and creamy. I always use name-brand ingredients for this fudge. I have no idea if it makes a difference, but I want the results to be consistent. The finished product weighs in about 5 lbs. That should give you an idea about how sweet and rich it is!
4 1/2 c. sugar
1 can evaporated milk
2 sticks butter
18 oz. semi-sweet chocolate chips
8 oz. mini marshmallows
3 c. nuts (optional)
Extra butter
Partially peel back the paper on a stick of butter, and rub butter all over the inside bottom and of a 13″ X 9″ pan so the cool fudge will easily release when cool. In a large dutch oven, mix sugar and milk. Place the pan on the stove bring the milk mixture to a boil over medium heat. Reduce heat to low and cook for 15 minutes, stirring occasionally. Remove mixture from heat, and add butter, chocolate chips, and marshmallows. Stir until all is melted and mixed well. Thoroughly mix in nuts. Pour into buttered pan. Let the fudge mixture sit until cool. I put it on a cooling rack, and it cools more quickly. When it reaches room temperature, cut into squares. Store in a covered container. This fudge is too sweet and rich to eat in large squares, so you may want to cut the squares small. Enjoy!
Mother Jo’s Peach Cobbler
This recipe is so very simple, and so tasty. It’s just the right combination of doughy crust, juice and peaches. It always paired nicely with our Sunday pot roast as I was growing up. Enjoy!
4 tablespoons of butter
1 cup of flour
1 cup of sugar
2 tsp. baking powder
1 tsp. salt
2 cans of sliced peaches (juice included) or 4 cups of frozen or fresh
Place the unmelted butter in the bottom of a medium sized rectangular pan. (I like to use glass pans with fruit recipes.) Place the pan on the oven rack and set the oven to preheat to 350 degrees. While the oven is heating, mix together the dry ingredients in a medium sized bowl. When the butter is melted, pour the dry ingredients over the top in the pan, then add peaches. I like to sprinkle a bit of cinnamon sugar on top. Cook at 350 for 40 minutes or until the crust (which will bubble up through the fruit) is golden brown. This cobbler is delicious as is, or topped with milk or with vanilla ice cream.