For Jennifer Waterman, the concept of tender loving care threads its way throughout her daily life. Whether it is as the owner and operator of a massage and polarity therapy business, her pursuit of her master’s degree as a family nurse practitioner or her talents in the kitchen, Jennifer appreciates the fact that what she does provides comfort and joy for others. She proudly says

“The first place my stepdaughter goes to when she gets home is the cookie jar.”

When it comes to her cooking, Jennifer is quick to note that her family has a definite favorite: anything chocolate! When her husband, Jim, nominated her as our Cook of the Week, Jennifer had a lot of input from her family about which recipes to submit.

“My whole family is a crazy bunch of chocoholics and they told me to enter these recipes!”

Jennifer says that she did cook some as a child, but her interest “blossomed after college.” In spite of her later start to the world of cooking, Jennifer can now say with confidence, “Everyone knows that if they want something good to eat, they can come to my house.”

So, what advice does this busy and talented cook have to share with those who are just starting out in the kitchen?

“Read instructions,” Jennifer says. “I’m a cook that really doesn’t use recipes, but this backfired on me in high school when my mom asked me to make some cream puffs. I didn’t read all the instructions and put all of the eggs in at once and it was ruined.” Jennifer also recommends getting a pie linen and rolling-pin “sock” for the kitchen. This pair is “an important tool,” she explains. “This can be found at any good cooking store. Whenever you have to roll out pies, cookies or bread, this prevents from having a huge mess to clean up and pie crust doesn’t stick to it with a just a dusting of flour!”

Jennifer lives in Sabattus with her husband, Jim, and her children: stepdaughter Cora, 14, and daughters Charlotte, 5, and Sadie, 3. When not cooking in her newly renovated kitchen, working or taking classes, she enjoys gardening, golfing, photography and doing things with her children.

Truffles
Ingredients:
¾ cup unsweetened cocoa powder

¾ cup butter (1½ sticks, need to use real butter, no substituting)

1 14-ounce can sweetened condensed milk

1 teaspoon vanilla

Flavorings to taste: Kahlua, Bailey’s Irish Cream, Grand Marnier, Chambord or 2 teaspoons instant coffee
Method:
Sift cocoa powder through wire strainer to eliminate lumps into 2 quart saucepan, along with butter. Heat on medium heat, stirring. Once this has combined, add sweetened condensed milk, stirring constantly until mixture becomes glossy. Remove from heat, add vanilla and flavoring to taste and mix well.

Chill for two to four hours in refrigerator (or for a shorter time in freezer) until mixture is stiff and cold. Scoop out and roll into 1-inch diameter balls, then roll in coating of your choice (chopped nuts, toasted coconut, sprinkles or cocoa powder). Refrigerate until served. Makes about 24.
Jennifer’s note:
These are good for special holiday treats. She doesn’t recommend doubling the recipe. Instead, she’ll make several batches, each with a different flavoring.
Quick and easy turtle brownies
Ingredients:
1 regular brownie mix (fits 9-by-13-inch pan), plus ingredients listed on box to make brownies: 3 eggs, ½ cup oil and ¼ cup water

15 to 20 individual caramels, unwrapped and cut into chunks

¾ cup slightly chopped pecans

¾ cup chocolate chips
Method:
Mix up brownie mix for cake-like brownies with ½ cup oil, ¼ cup water and 3 eggs; pour into greased 9-by-13-inch pan. Evenly sprinkle chopped caramels, nuts and chocolate chips over top of the brownie mixture. Then bake for 25 to 30 minutes at 350 degrees.
Jennifer’s note:
This is a quick and yummy treat.
Old-fashioned chocolate cream pie
Homemade pie crust Ingredients:
½ cup (1 stick) butter, cold, cut into chunks

1 cup flour and extra flour for surface

Dash of salt

2 teaspoons sugar
Water, enough to make dough stick together (Not too much, see directions at end of recipe.)
Method:
Pie crust instructions: Cut in flour, butter, salt and sugar with a pastry blender until flour coats small particles of butter; then add tiny amounts of water and knead together until dough forms a ball, but isn’t sticky; chill in refrigerator for a few minutes, then flour preparation surface and roll out crust. Put into a 9-inch pie plate, pinch edges of crust, poke bottom with fork and use either pie weights or a smaller-size pie plate set down onto crust and bake crust at 350 degrees until golden and flaky, about 15 minutes. Remove from oven and cool while preparing filling.

Chocolate pudding filling
Ingredients:
¾ cup sugar

1/3 cup cocoa

2 tablespoons cornstarch

2 tablespoons flour

¼ teaspoon salt

2 cups milk (for lactose intolerant, soy milk works, too)

2 egg yolks, slightly beaten

2 tablespoons butter
1 teaspoon vanilla
Method:

In medium saucepan, combine sugar, cocoa, cornstarch, flour and salt; blend in milk and egg yolks. Cook over medium heat, stirring constantly until mixture boils. Boil and stir for 1 minute; remove from heat and blend in butter and vanilla. Pour into baked homemade crust and press plastic wrap onto surface (to prevent pudding making a “skin” and chill.)

Topping Ingredients:
1 pint whipping cream

¼ cup sugar

1 teaspoon vanilla
Method:

Pour chilled whipping cream into bowl and mix on high with mixer until it starts to stiffen; add in sugar and vanilla; whip until stiff, top pie with it and serve.

Jennifer’s note:
This was always my favorite as a kid, going to Grange suppers in summer. Inza Meyers would always make this and it is a little slice of heaven. Every family gathering and holidays, I’m responsible for making this.