Chocolate Chess Pie

 Chocolate Chess Pie

    This yummy pie is in The Pink Lady Cook Book, a third printing in 1979. It is super easy to make. I would definitely make this again. Try it! I think you'll like it. 

Ingredients:

1 1/2 cups sugar

1 stick butter or margarine (the butter would be best), melted and cooled

2 whole eggs

3 1/2 tbsp cocoa powder

5 1/2 oz evaporated milk

1 tsp vanilla

1 9-inch unbaked pie shell

whipped cream (optional)

ice cream (optional)

Directions:

Pre-heat oven to 325 degrees. Thoroughly combine cooled butter, sugar, eggs, cocoa powder milk and vanilla. Pour mixture into pie shell. Carefully place pie into oven and bake for 45 minutes. Remove from oven and cool. Serves 8. 

Chocolate Chess Pie

Chocolate Chess Pie w/Powdered Sugar Decoration

Chocolate Chess Pie Slice

Chocolate Chess Pie with Chocolate Habanero Ice Cream

Chocolate-Pistachio Bread

 Chocolate-Pistachio Bread

    Okay, so I was excited about making this bread. However, it did not turn out moist as I had hoped it would.  The friend I gave it to said she liked it though. We enjoyed slices over dinner last night and I do feel it would be yummy with hot coffee or tea. It would be yummy served warm with a scoop of ice cream and hot fudge on top. So that would be my serving suggestion, serve warmed with ice cream and hot fudge sauce. The recipe is in my Betty Crocker The Big Book of Bread from 2013. Try it and see what you think. 

Ingredients:

2/3 cup sugar

1/2 cups butter, melted

3/4 cup milk

1 1/2 cups flour

1 cup chopped pistachios

1/2 cups semisweet chocolate chips (I substituted chopped dark chocolate and milk chocolate kisses)

1/3 cup unsweetened cocoa powder

2 tsp baking powder

1/4 tsp salt

sugar crystals for topping if desired

Directions:

Heat oven to 350 degrees F. Grease the bottom of a 9x5 inch glass or shiny metal loaf pan. Do not use a dark colored pan (It will make the bread burn around the edges). Mix sugar, butter, milk and egg in a large bowl. Mix until thoroughly blended. Add in your dry ingredients, stirring until well combined. Bake for 60 to 70 minutes. Remove and cool in pan on a baking rack for ten minutes. Run a knife around the loaf to loosen. Remove loaf from pan and let it cool completely on the baking rack. Wrap tightly if you are not going to eat immediately. This will last up to four days at room temperature or refrigerated. 

Chocolate-Pistachio Bread

Chocolate-Pistachio Bread