Classic Tulsa restaurant recipes including Full Moon Tortilla Soup, St. Michael's Alley chili

THE GARDEN'S BAKED FUDGE 4 eggs 2 cups sugar 1 cup butter 1 cup pecans, broken into large pieces 4 tablespoons cocoa 4 tablespoons flour 2 teaspoons vanilla 1. Beat eggs well. Add sugar and butter, and beat well again.

Sift cocoa and flour together. Add broken pecan pieces. Fold into sugar, butter and egg mixture.



Add vanilla. 2. Pour in a 9-by-12-inch dish or pie tin.

Set pan in a pan of hot water (enough to come 1/2-to-1-inch up on sides of pan), and bake in a 325-degree oven for 45 minutes to 1 hour. Fudge will have the consistency of firm custard and will be crusty on top. Serve with a dollop of whipped cream on each piece.

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