The Garden's baked fudge recipe still highly sought after (2024)

NATALIE MIKLES World Scene Writer

Baked fudge may just be Tulsa's official dessert.

Of all the desserts we've written about in these Tulsa World food pages over the years, baked fudge takes the cake. We've written about it more than cherry pie, butterscotch pudding or lemon cake, and we've printed the recipe more than nearly any other single dessert.

We're not the only ones with such a fondness for baked fudge. McCall's magazine published the recipe, attributing it to its origins at the Garden in Utica Square.

So, those of you who have already jotted down the recipe a time or two may be thinking, "Again with the baked fudge?" But wait.

Last week, we talked to Millie Roberson, chef at the Heatheridge assisted living center. Almost in passing, she said, "Come back to see me sometime, and I'll make you a pan of baked fudge." Thank you, Miss Millie. "I worked at the Garden for 10 years. I can give you the recipe." OK, now she had our full attention.

Recipes from the Garden, the now-closed ladies tea room at Utica Square, are coveted.

Of all the recipes in our Reader Exchange column, recipes from the Garden remain the most requested.

Readers want the baked fudge, even though it's been printed more than a dozen times, the toast points, the chicken consommé, the hot rolls, the chicken salad.

More than recipes, we get the feeling readers want the Garden.

The Garden, which was located in the spot where the Wild Fork now sits, was the place to be seen, for ladies who lunch and 10-year-old girls celebrating birthday parties. Even in its later days when some could argue the menu and décor were showing their age, the Garden remained elegant, a throwback to days when lunch was an event, with women wearing hats and gloves - and no one would dare come in flip-flops.

Roberson told us this time of year was her favorite at the Garden.

"We had a room called the Tulip Room, and wherever you sat, you could see the tulips out front," she said.

At lunchtime, Roberson made plates of salad Nicoise and sherbet filled in hollowed-out oranges. Tea time was at 2 o'clock, when trays of finger sandwiches and hot tea were presented.

"Every morning we had prayer before we opened. It helped all of us get our day started," Roberson said.

Maybe it was a combination of butter and prayer that made the baked fudge so good.

Sometimes the memory of something is better than the reality, but Roberson says that's not the case with the Garden. It's as good as we remember, she said.

Recipes

This is the recipe, in its original form, from Millie Roberson. At the Garden this made two 9-by-13-inch pans. You can half the recipe to make one pan.

THE GARDEN'S BAKED FUDGE

16 eggs

2 pounds butter, melted

8 cups sugar

1 cup flour

1 cup cocoa

2 teaspoons vanilla

2 cups walnuts

1. Whip eggs until light and creamy.

2. Fold cocoa and sugar into eggs. Take the hot melted butter and pour into cocoa mixture. Gently mix together. Fold in flour, vanilla and walnuts.

3. Pour into 2 (9-by-13-inch) pans. Make a hot water bath by placing each pan into a larger pan filled with about 1 inch of water. Bake for 45 minutes at 250 degrees.

THE GARDEN'S CONSOMME

Roberson couldn't give us exact measurements for the Garden's consomme, which was served in tiny cups before lunch, but she did give us an idea of how it was made.

The consomme began with a rich turkey stock, made from the reserved turkey carcass used to make turkey or chicken salad. To that, add chicken base. Chicken base can be found near the bouillon in the grocery store. Next, add sherry. Mix until well combined.

This broth simmered all day on the stove at the Garden.

"Sherry is the secret. That and letting it simmer so that all the flavors come together," Roberson said.

THE GARDEN'S TOAST POINTS

Crisp toast points were served with the consomme. They're easy to make at home, Roberson said. Thinly slice a loaf of French bread. Butter each slice, and sprinkle with dried tarragon and basil. Bake until crisp.

Requests

Pam O'Donnell would like a recipe for a strawberry jelly roll cake She remembers a version with whipped cream and fresh strawberries.

A reader named Cal loves the Truckstop Meatloaf from the Stonehorse Cafe and would like to recreate it at home. Anyone have any tips?

Susan Pitts is looking for a recipe for earthquake cake Does anyone remember it?

A reader emailed with a request for a good homemade fruit yogurt If anyone has any tips or recipes, we would love to see them.

If you have a recipe for one of our readers or a request of your own, send it to Natalie Mikles at natalie.mikles@tulsaworld.com or 315 S. Boulder Ave., Tulsa, OK 74103.

Natalie Mikles 918-581-8486

Original Print Headline: Distinguished dessert