Provincetown Portuguese Cookbook

Doces

Rolled Cookies | Rocks | Sweet Potato Pastries | Egg Cookies | Sighs | Mariana's Tea Biscuits | Sherried Cookies | Egg Cake | Russian Tea Cakes | Andrew's Fudgies | Molasses Cookies | Brigadiers | Torta de Viana | Honey Bread | Crème Caramel à la Portugaise | Port Flan | Maria's Portuguese Sweet Rice Pudding | Del's Sweet Rice Pudding | Brazilian Fresh Corn Pudding | Almond Tart | Joyce's Choice Cheesecake | Milk Sweet

Rachel Silva White

Rachel White's friend Mary Anastasi, who was born in Portugal, obtained this recipe as a gift for her husband Andrew from a baker in Fatima. Hence the name Andrew's Fudgies. In exchange for the recipe, Mary had to give the baker all of her silk stockings as a gift for his wife, including the pair she was wearing. She flew home happy, but bare legged.

The baker told Mary that the original recipe called for one cup of oil and two or three squares of solid chocolate. He was forced to substitute cocoa and increase the oil because solid chocolate was not available in Portugal in the 1960's.

2/3 cup plus 1/4 cup Wesson oil

3/4 cup Sultana cocoa or any good Dutch cocoa

2 eggs, unbeaten

2 cups sugar

21/2 cups sifted flour

1 tsp. baking soda

1/2tsp. salt

1 tsp. vanilla

11/2 cups cold water

1 cup chocolate bits

1 cup chopped walnuts or pecans

In a large bowl add the 2/3 cup oil, cocoa and the 1/4 cup oil. Add the rest of the ingredients, in order and mix together thoroughly. Pour into a 9" x 13" or 11" x 17" ungreased pan. The bigger the pan the thinner the fudgies. It's your choice. Spread evenly in the pan and sprinkle with the chocolate bits and the chopped nuts.

Bake at 350° for 30 to 35 minutes.

Cool and cut into squares or bars.