Wanted to write a quick note today to all of you leaving such wonderful comments on my last couple posts! Thank you so much! Welcome to my new followers and thanks for stopping by!
We are packing up for a weekend road trip to visit my family. Will probably be the last time for awhile since school starts Sept. 1st. here. My husband and his twin brother will be off on a fishing trip! :-)
I hope to catch up on visiting everyone's blogs this evening. Some I was able to do before we left.
Thought I'd leave you all a quick recipe:
1/2 cup butter or margarine
3 squares (3 ounces) unsweetened chocolate cut up
3 beaten eggs
1 1/2 cups sugar
1/2 cup flour
1 teaspoon vanilla
1 cup chopped walnuts
pastry for 9 inch single crust pie
vanilla or coffee ice cream (optional ;-) )
For filling, in a small heated saucepan melt margarine or butter and chocolate over low heat, stirring frequently. Cool for 20 mins. In a large mixing bowl stir together eggs, sugar, flour,and vanilla. Stir in the cooled chocolate and walnuts. pour filling into a pastry lined 9 inch pie plate.
In a heavy small saucepan melt 1/2 cup margarine or butter and two squares unsweetened chocolate over low heat, stirring frequently. Stir in two cups sifted powder sugar and one 5 ounce can 2/3 cup evaporated milk. Bring to boiling, reduce heat. Simmer uncovered for 8 to 10 mins, stirring frequently. Remove from heat. Stir in 1 teaspoon vanilla. Serve warm. Makes 1 2/3 cups.
Bake in a 350 degree oven for 50 to 55 minutes or till knife inserted near center comes out clean. Cool on a wire rack. Serve warm with chocolate sauce. If desired, top with ice cream. Makes 8 servings.
Pastry for 9 inch single crust pie:
In a mixing bowl stir together 1 1/4 cup flour and 1/4 teaspoon salt. Cut in 1/3 cup shortening or lard till pieces are the size of a small peas.
Using a total of 3 to 4 tablespoons cold water, sprinkle 1 tablespoon over part of the mixture; gently toss with a fork. Push to side of bowl, repeat till all is moistened. Form dough into a ball.
On a lightly floured surface,flatten dough with your hands. Roll dough from center to edges, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin. Unroll into a 9 inch pie plate. Ease pastry into the pie plate, being careful not to stretch pastry.
Trim to 1/2 inch beyond edge of pie plate; fold under extra pastry. Make a fluted, rope-shaped, or scalloped edge. DO NOT PRICK PASTRY. Line the bottom of a pastry lined 9 inch pan with a double thickness of foil. Bake for 450 degrees for 5 mins. Remove foil bake 5 more mins.
Looks like a lot of steps and work, but it is so yummy! Enjoy your weekend!