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THAT DREADFUL FUDGE RECIPE!
1 pound box powdered sugar
7 tablespoons real butter
1/2 cup unsweetened cocoa
1/4 cup milk
3 teaspoons vanilla
1/4 teaspoon salt
1 cup (or two) chopped pecans
Put all the ingredients above in a saucepan. Stir over low heat just until
melted together and very smooth. No cooking required. Remove from heat and stir
in nuts. Spread quickly into buttered square pan. Cool and cut into squares.
MOTHER'S CHOCOLATE MOUSSE
5
ounces unsweetened chocolate squares
6 eggs
1 cup powdered sugar
3 cups whipping cream
3 tablespoons rum (optional)
2 packages plain Ladyfingers
(Please note chocolate and whipping cream amounts when making mousse.)
Line large 2 quart bowl with Ladyfingers, placing them across the bottom of bowl and up sides.
Melt 4 ounces chocolate in double boiler and cool slightly. Separate eggs. Beat yolks
until thick and lemon-colored. Add sugar gradually while beating. Stir in the melted chocolate.
Beat the egg whites until a stiff peak forms. Whip 2 cups cream. Fold both into the chocolate mixture and blend well. Add the rum if desired. Spoon into the Ladyfinger
lined bowl.
Garnish with remaining whipped cream and grated chocolate. Before beating, I add 1 teaspoon powdered sugar and 1 scant teaspoon of Knox Gelatin to the whipping cream used for garnish, so that it will be slightly sweet and stay fluffy, and then grate about
half the remaining ounce of chocolate onto the top.
Chill at least 4 hours.
UNCLE BILL'S PECAN PIE
BASIC PIE CRUST
Makes 1 9-inch pie crust
Preparation time: 10 minutes
Chilling time: 2 hours
1 1/2 cups all-purpose flour
1/4 teaspoon sugar
1/4 teaspoon salt
1/2 cup vegetable shortening
3 tablespoons ice water
In mixing bowl, combine flour, sugar and salt. Cut in shortening with a pastry cutter or
two knives until the mixture resembles coarse meal. Stir with a fork, and gradually add ice water until a ball of dough is formed. Press down dough with your hand to flatten it, then
wrap in wax paper and chill until ready to roll out. Try not to handle dough too much. The secret to good pie crust is to mix the dough only until it sticks together.
To fill pie pan, place chilled dough on a lightly floured surface and roll it from the center to the edges with a lightly floured rolling pin. Roll to 1/8-inch thickness. Carefully fold pastry in half over rolling pin, lay the folded dough across the center of a lightly greased pie pan, unfold it, and press it loosely on the bottom and sides of the pan. Finish edges by crimping dough around edges with your fingertips, or simply by running a knife around outside edge
of pan to discard dough that hangs off sides. Press dough edges with the tines of a fork for a decorative effect. Chill pie shell and proceed with recipe.
(You can make two shells and freeze the extra one in the pan for a quick quiche or another pie on a busy day. The frozen shells do not have to be thawed, and are actually less apt to
be gummy if used frozen.)
PIE FILLING
3 eggs
1 cup sugar
1 cup light or dark corn syrup
1 teaspoon vanilla
3 tablespoons butter, melted and cooled
2 cups coarsely chopped pecans (or halves)
1 9-inch unbaked pie crust
Preheat oven to 350 degrees. Place eggs in a medium mixing bowl and whisk lightly. Add sugar, corn syrup, vanilla and melted butter. Stir with a wooden spoon to combine well.
Stir in pecans.
Pour filling into prepared unbaked pie crust. Bake 45-55 minutes, or until toothpick inserted
in center comes out clean. Cool on wire rack.