Subject: Chocolate Fudge Pie
From: Unicorn (unicorn@indenial.com)
Date: Fri May 25 2001 - 07:27:51 EDT
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F O O D F U N N Y
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Here's one from my friend and card-carrying Recitopian Diane
Staunton, better know by her nom de cuisine "Sweetbyte":
I have a friend who has changed her system for labeling homemade
freezer meals. She used to carefully note in large clear letters,
"Meatloaf" or "Pot Roast" or "Steak and Vegetables or "Chicken and
Dumplings" or "Beef Pot Pie." However, she used to get very
frustrated when she asked her husband what he wanted for dinner
because he never asked for any of those things. So, she decided to
stock the freezer with what he really likes.
If you look in her freezer now you'll see a whole new set of labels.
You'll find dinners with neat, legible tags that say: "Whatever,"
"Anything," "I Don't Know," "I Don't Care," "Something Good," or
"Food." Her frustration is reduced because no matter what her husband
replies when she asks him what he wants for dinner, she knows that it
will be there waiting.
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T O D A Y ' S R E C I P E
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This pie is not only sinfully rich, but it's a cinch to prepare
because you don't have a crust to contend with.
Chocolate Fudge Pie
1 cup (250 ml) sugar
1/2 cup (125 ml) butter
2 egg yolks
2 oz (55 g) melted unsweetened chocolate
1/3 cup (80 ml) all-purpose flour
1 tsp (5 ml) vanilla extract
1 cup (250 ml) coarsely chopped walnuts or pecans,
or whole peanuts
2 egg whites, beaten until stiff
Cream together the sugar and butter. Beat in the egg yolks and
chocolate. Add the flour, vanilla, and nuts, mixing to combine
thoroughly. Fold in the beaten egg whites. Pour into a well greased
8- to 9-inch (20 - 23 cm) pie pan and bake in a preheated 325F (165C)
oven for 30 minutes. Makes 1 pie to serve 6 to 8.
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