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Sunday, May 13, 2012

FRENCH SILK PIE

From my daughter, Jennifer.

Prepare Baked Pastry Shell and set aside.
For filling, in a large bowl beat with an electric mixer on medium speed about 4 minutes or until fluffy:
        3/4 cup butter
        3/4 cup sugar
Stir in:
        1 cup semisweet chocolate pieces, melted and cooled
        1 teaspoon vanilla

Gradually add:
        3/4 cup refrigerated or frozen egg product, thawed
Beat on high speed and scraping side of bowl constantly until light and fluffy.

Pour filling into pastry shell. Cover and chill in refrigerator for 5 hours. If desired, garnish with whipped cream and chocolate curls. Makes 10 servings.

SUSY'S BROWNIES

 This recipe came to me from my friend Susy Carter, from college days long ago.

Cream together:
         1 2/3 cups sugar
         1 1/2 sticks butter, softened

Add, just till mixed in:
         3 eggs
         2 1/4 teaspoons vanilla

Add sifted dry ingredients just till mixed - do not over mix!
         1 cup flour
         1/2 teaspoon baking powder
         3/4 teaspoon salt
         1/2 cup cocoa

Option:  add 1/2 - 1 cup chopped nuts (walnuts, pecans, etc.)
             
Bake 30-35 minutes at 350o F in a 9x13 inch pan (toothpick should come out almost clean.)
Cool thoroughly before frosting.

Frosting – See Butter Cream Frosting (chocolate version) on this Blog.

Wednesday, May 9, 2012

CHOCOLATE SYRUP

Received this recipe from my daughter, Jennifer, who got it from my other daughter, Heather.

YIELD:  About 2 1/4 cups

In a medium size pot, mix:
        1 1/2 cups water
        1 1/2 cups cocoa
Heat and stir to dissolve the cocoa.
Add: 2 1/2 cups sugar and whisk to dissolve.
Boil for about 3 minutes over medium heat.
Watch it to make sure it doesn’t get too hot and boil over.
Remove from heat and add
        1 teaspoon vanilla extract
        1/4 teaspoon salt
Let cool.
Store in the refrigerator.

Note: If you like dark chocolate, try making this with Hershey's Special Dark Cocoa.