I would like a recipe for either chocolate or maple fudge BUT I would like it to be a little bit hard when ready. Not the soft creamy type. If anyone knows a recipe please post. Thanks

I did a Google search and came up with many links; here are a few: http://allrecipes.com/recipe/prune-whip/ http://www.cooks.com/rec/search/0,1-00,prune_whip,FF.html http://www.tasteofhome.com/Recipes/Closest-to-Mom-s-Prune-Whip http://www.food.com/recipe/prune-whip-26761 http://eatjax.com/?p=5870

Dear Gary... I read your request a few years ago, and was wondering if you ever found the original Stickney's BBQ sauce recipe? Stickney's was a staple in my family's life, all the way through the early 80's until they shut down San Jose's Stickney's on Steven's Creek...I always ordered the hot pork sammies and dipped the fries in that OMG sauce! lol..The Chicken Noodle Soup and mile high strawberry pies were off the charts too..The closest I've come to getting that original taste, is Heinz 57 BBQ sauce with honey...I miss my childhood haunts...Santa's Village & Frontier Village as well! XO, Julie

Here's Barefoot Contessa's recipe for lemon bread 1/2 pound (2 sticks) unsalted butter, at room temperature 2 1/2 cups granulated sugar, divided 4 extra-large eggs, at room temperature 1/3 cup grated lemon zest (6 to 8 large lemons) 3 cups flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon kosher salt 3/4 cup freshly squeezed lemon juice, divided 3/4 cup buttermilk, at room temperature 1 teaspoon pure vanilla extract For the glaze: nocoupons 2 cups confectioners' sugar, sifted 3 1/2 tablespoons freshly squeezed lemon juice Directions Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired. Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest. Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean. Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely. For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.