- 1 recipe of your favorite pie pastry
- 3 squares unsweetened chocolate
- 1/2 cup butter
- 4 eggs
- 2 cups sugar
- 2 tsp vanilla
- 1 51/2-oz. can evaporated milk
- Whipped cream or vanilla ice cream to serve with pie
- Line a 9" pie plate with pastry
- In a saucepan, melt chocolate and butter together over medium heat.
- In a bowl, beat eggs. Add sugar, vanilla and evaporated milk. Mix well. Add chocolate-butter mixture and blend.
- Pour filling into pie shell and bake at 350 (F) for 35 minutes or until firm to touch. When serving, garnish with whipped cream or the vanilla ice cream.
- Serves 6 - 8 (or even 1) :-)
Can you believe that Christmas Day is one week from today??? Perhaps you are scrambling for ideas on things to bake for that special day? Well, here is a recipe, tried and found to be true, that I suggest:
Provence-Style Pork Roast
This weekend I am going to make this recipe because my nephews (read three of them) our visiting and we will be doing our Christmas celebration. My thought is that on Friday afternoon after they get here, I will fill them up with hearty appetizers: crackers, hot clam dip, meatballs, cheeses, etc. Then we will take BART into the City a visit the Embarcadero skating rink, see the cascading Christmas lights at the Hyatt Regency, go to Union Square and see the tree there as well as the one at Needless Markup (aka Nieman-Marcus)...before finally adjourning to what I hope is a delicious dinner at Eureka Restaurant (in the Castro).
I digress. This recipe I am planning on making for our Sunday dinner. Each of them will have an assigned food to make...but this is what I will make:
Tangy Chipped Beef Ball
Years ago, during the Friday Night Social Club days (and that is a whole 'nother story), I used to do an open house on Christmas Eve. The basic idea was lots of appetizers, lots of adult beverages, and then the guests that were that were still there later on the evening were welcome to stay for a baked ham dinner or a roasted turkey dinner. Quite often there were a good seven to eight people that stayed on in the evening just for dinner.
Here is one of the appetizers that I served...a tried and true recipe:
Hot Cider Bracer
Brrrrrr! It is just darn cold regardless whether you are in the Midwest and are enduring almost sub-zero cold and digging out from yesterday's snow...or you are here in Pacifica which was a bone-chilling 31 degrees (F) this morning...with a strong wind from the NNW right off of the Pacific Ocean.
Here is a perfect antidote:
In the spirit of the season here are two recipes: one for an appetizer and one for a libation to go with the appetizer!
Each of the recipes posted are tried and true. The hot clam dip has been a family staple for Christmas for more years than I can count (and I can count a lot of them). The Tom & Jerry recipe...well that is primarily a Midwestern thing to be enjoyed:
Hot Clam Dip
Tom & Jerry Batter
Cherry Pecan Bread
I originally found this recipe in a little Canadian cookbook called "I've Got to Have THAT Recipe Too!" This is a tried and true recipe that I've made and given away as a simple little gift:
Do you like horseradish? I do. I can also say that the stronger that it is the better it is...you know that point when you have a touch too much and you can feel the heat searing your sinuses?!? Well, here is a recipe to temper the heat...yet it goes deliciously with pork, beef, and as a sandwich spread. It is also far far better than any type of horseradish sauce you can find at the store:
You are sitting there at the table hankering for something different than warmed up turkey, dressing, gravy. You don't want another turkey, dressing, salad dressing, cranberry sauce sandwich for the next 10 years. Well, here is a recipe that I've had for years for a simple casserole (yes the Midwestern thing in me is alive and well) using leftover turkey. It may be just the thing to make this evening and use up the last of your Thanksgiving turkey:
Family, friends and home are the treasures that bring me the most pleasure. Through my blog, I wish to share part of my life and heart with readers.