If you’re ever heading north from GR to the Upper Peninsula and want a snack about half way, you might consider setting your GPS for a stop at:
the Tasty Treat, 120 N Main St, Lake City, MI 49651. I think they’re not kidding when they advertize “Largest Cones in the North!” This is a medium hot fudge sundae that Alan and I couldn’t finish together,
and it had swirls of fudge all the way to the bottom! Tisk, tisk! And I’m supposed to be on a diet. Well, I confess to having taken some time off with all my kids home this summer and have been enjoying all sorts of tasty treats, like some of the Grand Hotel’s signature desserts. 🙂
(Or should that be a 😦 ???) This is their “Grand Pecan Ball”…a softball size snowball of vanilla ice cream encrusted with pecans swimming in a pool of milk chocolate fudge. Have I made you hungry yet? Mackinac Island is famous for their fudge, and back “in the olden days” when the ingredients were pure and simple (and written on the back of the boxes), I experimented until I came up with a recipe for fudge that tasted like the real deal and became famous in our home. I’ve also developed a very simple recipe for hot fudge sauce that’s relatively inexpensive and competes nicely with anything you might buy at a restaurant, …so —just in case you want to serve the world’s largest sundaes this summer—
here it is:
1 cup granulated sugar
1/2 cup butter (oleo doesn’t taste nearly as good)
1/3 cup milk (you can use cream, but milk works fine)
2 T. (tablespoons) dark cocoa powder
Pinch of salt (optional)
Voila! Throw all the ingredients in a pan and cook until the soft ball stage, stirring faithfully so nothing sticks on the bottom. Allow it to cool slightly so it’s good and thick, serve it up with your kids’ favorite ice cream, and be sure to put plenty of whipping cream on top. It only takes a few minutes, will make you an instant hit as a hostess, and costs only a fraction of what you’d pay to go out!
“Therefore, whether you eat or drink, or whatever you do, do all to the glory of God” (1 Corinthians 10:31).