Site Updated:
April 4, 2015

This Month's Recipe

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Each month galley expert and cookbook author Janet Groene develops a recipe exclusively for

She blogs weekly at


Weathered In Fudge
            Fogged in? Rained out? Becalmed? Make fudge and get out the Monopoly board. You won't have to spend hours over the galley stove, stirring and hoping you'll know when the fudge reaches soft ball stage. The only cooking here is to melt the chocolate in the microwave or over a pan of hot water.

8-ounce brick of cream cheese
16-ounce box of powdered sugar
Pinch of salt
1 teaspoon vanilla extract
4 squares, one ounce each, unsweetened baking chocolate, melted
1/2 cup chopped nuts (optional)

            Butter or spray a 9 x 12-inch pan or dish. Let cream cheese soften to "room" temperature and thoroughly work in the sugar, salt and vanilla extract. Stir in melted chocolate and nuts. Spread in the pan. Chill about 30 minutes while chocolate hardens and flavors blend. Cut in squares.

BONUS RECIPE: When you make your favorite salsa, add a tablespoon or two of finely chopped pickled jalapeno peppers.


See more of Janet Groene’s galley-ready recipes at

Each week she posts a Galley Recipe of the Week plus a Pantry Recipe of the Week using provisions you can stow today, without refrigeration, and use weeks and even months later.

Groene also rates galley gear and products at

Any other ideas? E-mail and we’ll credit you and the name of your boat. 

Twitter: @GroeneWriter  

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