Chocoate-Walnut Pie

 Chocolate-Walnut Pie

    This pie recipe is in the Southern Living Annual Recipes - 2005 cookbook.  I made this pie to take to dinner with a friend and it was a hit! It was easy to make and I would make it again. The recipe calls for a 9-inch pan and I accidentally used a 9.5-inch pan. The pie turned out great, but I did have an extra bit of crust at the top. If you love crust, this is not an issue, so make it with a 9.5-inch pan if you like. I would make sure to try it with the 9-inch pan the next time. 

Pie Ingredients:

1/2  package 15 oz refrigerated pie crust or, one home-made pie crust (below)

1 cup sugar

1/2 cup all-purpose flour

1/2 cup margarine, melted and cooled

2 eggs, lightly beaten

1 tsp vanilla extract

3/4 cup chopped walnuts

3/4 cup semi-sweet chocolate chips

Crust Ingredients:

1 cup all-purpose flour, sifted

1/2 tsp salt

1/3 cup shortening

3-4 tbsp very, cold water

Directions:

Preheat oven to 350 degrees. Fit pie crust into 9-inch piepan; fold edges under and crimp as desired. In a large bowl, stir sugar, flour, margarine and eggs until well blended. Stir in chocolate chips and walnuts. Pour filling into pie crust. Bake at 350 degrees for 30 minutes or until pie is set. Remove from oven and cool on a wire rack. Makes 8 servings.

Pie Crust Directions:

Sift flour and salt into a bowl. Cut in shortening until pea sized. Using clean hands or spoon, stir in water a little at a time. Make dough into a ball; roll out into desired size, using dusting of flour to prevent sticking. 

Chocolate-Walnut Pie

Serving Suggestion - Serve wedges of pie with a dollop of whipped cream or ice cream.

Sour Cream Cocoa Cookies

 Sour Cream Cocoa Cookies

    Mmmmm.  This recipe comes from Hershey Chocolate's Hershey's Recipes recipe booklet, published in 1940. I needed something to take to my church ladies group potluck and wanted to take something for dessert. I chose these cookies and I'm glad I did, because the cookies (2) which I sampled, were yummy. The recipe booklet says this makes about 4 dozen. I used a cookie scoop and got 4 3/4 dozen. My original thought was to make these and then do a drizzle of white chocolate over the top, but I decided not to do that. The recipe booklet also says to bake for about 10 minutes and I feel they need closer to 12 minutes at 375 degrees F. The recipe calls for sifted flour and then to sift with the cocoa, spices, salt, but I didn't pre-sift the flour. These cookies have nuts, but feel free to leave out the nuts, substitute pecans in lieu of walnuts or maybe add mini chocolate chips. Whatever you decide to do, you should make these. 

Ingredients:

1 1/2 cups sifted flour

1/3 cup Hershey's Cocoa powder (or your favorite brand)

1/2 tsp salt

1 tsp baking powder

1/4 tsp baking soda

2/3 cup shortening

1 cup sugar

2 eggs

1 tsp vanilla

1/2 cup chopped walnuts

1/2 cup sour cream

Directions:

Sift flour, cocoa, salt, baking powder and baking soda into a small bowl and set aside. In a large bowl, cream shortening, then add sugar gradually and cream until fluffy. Beat in eggs. Stir in vanilla and walnuts. Add flour mixture alternately with sour cream (I forgot to alternate, but they turned out fine). Mix thoroughly, then use a cookie scoop or spoons to drop onto greased baking sheets (I used un-greased stoneware pans). Bake at 375 degrees F for 10-12 minutes. This recipe will make at least 4 dozen cookies. 

Hershey's Recipes booklet

Sour Cream Cocoa Cookies

Easy Brie

 Brie and Easy

Recipe 51 of 52

Appetizer #7

"Brie and Easy", quite a simple name for this dish. Rightfully so, as this four ingredient dish was so simple to make. I made it for Christmas lunch with my good friend and her mom, and we all enjoyed it.  The recipe is in the Hearts & Flours Cookbook - A Sampler of Recipes from the Heart of Texas, produced by the Junior League of Waco in 1988.  There is an inscription at the front of the book. Dated in 1997, it reads "Claire - Hope you enjoy this book as much as I have. Best wishes, Celeste". I really, liked this recipe and definitely plan to make this again. Modifications in italics. 

Ingredients:

one round of brie (I used a wedge which weighed about .67 lbs and I really liked how the wedge melted)

1/2 cup chopped walnuts

1/4 cup chopped raisins (I used a mix of dried cranberry, cherry, blueberry & raisin)

1/2 cup chopped green onion

Directions:

Preheat your oven to 350 degrees. Thinly slice off the top of the brie and place into an oven safe dish (I used a Pyrex pie dish). In a small bowl, mix together the chopped walnuts, raisins or dried berries and green onion. Sprinkle the walnut mixture over the brie and bake for about 15 minutes, or until the brie softens. Serve with crackers or thinly sliced tart, green apples. 

Brie and Easy 

Week 35 - Chocolate Walnut Orange Torte

 Chocolate Walnut Orange Torte

Week 35 of 52

Dessert #5

    This Summer I traveled to Las Vegas, Nevada, for the first time. My oldest, friend, moved there after retiring, so I stayed with her, while another good friend was there to celebrate her 40th birthday. Being able to travel to help one friend celebrate her birthday, and to see another, was pretty awesome.  We all live in different parts of the country and I don't get to see either of them very, often. A bonus was that two of my best friends got to meet each other for the first time. 

    One of the fun things we did together, was visit The Mob Museum - National Museum of Organized Crime & Law Enforcement. That was a fun museum to visit. It was fun and educational. For an additional cost, you can add on one of three experiences to your tour and I can't remember off-hand, what they all are, but the one I did was the "Speak Easy Experience". You have to be 21 or older for that add-on experience. You learn about Prohibition in this "experience" and get to sample moonshines that the museum makes, sells and enters into competitions. You also have the opportunity to enjoy their Underground bar/speak-easy and to purchase keepsake bottles of moonshine. I bought the tiniest jar of moonshine they had, although I hadn't actually finished any of my samples (there were two 100 proof and one 90 proof samples and I just couldn't do it). Anyhow, I digress. In the museum's gift shop, I bought a copy of Henry Hill and Priscilla Davis' The Wiseguy Cookbook. The recipe are Henry Hill's favorites from his life as a "GoodFella" and on the run. The movie "GoodFellas" was based on Henry's life. This delicious Chocolate Walnut Orange Torte is the first recipe I've made from this book. It was not difficult to make and it turned out good. I liked the walnuts and the hint of orange from the zest. You should try it! If you do, let me know what you think. My notes in italics.

Ingredients:

1 stick unsalted butter, softened and more for greasing pan

3/4 cup flour and 1/8 cup for pan

10 ounces semi or bittersweet chocolate (1 3/4 cups) (I used a combination of dark chocolate chips and chocolate bar)

1 teaspoon baking powder

1/8 teaspoon salt

1 1/2 cups chopped walnuts

7 eggs, separated (You'll use both the yolks and the whites)

3/4 cup sugar

1 tablespoon orange zest (I used a little less than a tablespoon, because I'd gotten one orange and it's zest did not quite fill up a tablespoon)

1/4 - 1/2 cup confectioner's sugar

whipped cream (optional)

shaved chocolate (optional for decoration)

fresh mint leaves (optional for decoration)

Directions:

    Preheat oven to 350 degrees. Butter the bottom and sides of a 9 inch round cake pan. Cut out a circle of waxed paper or parchment paper and place in the bottom of the pan. Butter the paper and then lightly coat the bottom and sides with flour, shaking/tapping the pan upside down, to remove excess flour. Melt your chocolate (If you're using a chocolate bar, break it into smaller pieces)  in a double boiler, or small bowl over water. Myself, I actually just melted the chocolate in a pan, on the lowest setting, on my stove; stirring to ensure that it melted evenly and did not burn. Cool the melted chocolate to room temperature. 

    Mix together your flour, baking powder and salt. Stir in your orange zest and chopped walnuts. In a separate bowl, cream butter and sugar until a little fluffy. Add egg yolks one at a time and beat until they are a pale yellow. Add your cooled chocolate and beat for about a minute, until it is well mixed. Mix in your flour mixture and thoroughly combine. 

    Beat egg whites to stiff peaks and fold into the cake batter mixture. Pour into your prepared pan and bake for one hour. Cool to room temperature on the counter (which will take longer) or on a wire rack. Loosen sides, place a plate over the pan, turn it over and tap the bottom of the pan to remove the cake. Turn your plate right side up, and using a small sieve, shake powdered sugar on top of the cake. Shave extra chocolate bar over the confectioner's sugar for an extra little decoration and add fresh mint leaves for decoration. Serve with whipped cream or even a nice scoop of vanilla ice cream.  

Chocolate Walnut Orange Torte

Chocolate Walnut Orange Torte - Side View

 

Week 22 - Cranberry Walnut Cream Cheese Spread

 Cranberry Walnut Cream Cheese Spread

Recipe 22 of 52

Appetizer #3

    This appetizer come from Holloway Campus Faculty & Staff Favorite Recipes published in 2016. This facility is I believe, in Texas, as the lady who published it, is the sister of a retired co-worker of mine. She and her sister submitted this recipe to the book. This spread was super easy to make. You can serve it on toasted bread, crackers, bagels or use it stuff celery with it. I tried it first on crackers (picture attached) and then today had it in a tortilla roll-up as a snack. Yum. If you're going to make this for a party, I would consider doubling the recipe. I really liked this spread and will make it again. 

Ingredients:

1 8oz package cream cheese, softened

1/4 cup fresh cranberries or dried cranberries (I used dried cranberries and chopped them)

1/4 cup chopped walnuts

4 slices apple, chopped (I used half of a cosmic apple, peeled and chopped)

2 tablespoons lemonade or orange juice (I used bottled strawberry lemonade)

Directions:

Place cranberries/craisins and chopped walnuts in a bowl. Add the softened cream cheese and smoosh (my word) it all together with a large spoon until thoroughly combined. Stir in lemonade or orange juice, one tablespoon at a time, making sure that each tablespoon is well incorporated. Use immediately or chill. 

Cranberry Walnut Cream Cheese Spread

Cranberry Walnut Cream Cheese Spread on Crackers

Week 5 - 3-Minute Salad (Jello Dessert)

3-Minute Salad (Jello Dessert)

Recipe 5 of 52 in 2022 

Dessert #1

    This 3-Minute Salad, Jello dessert, is so quick and easy. It is also one of those Jello salads, that your aunt brings to family potlucks. The recipe was in a cookbook which one of my friends gave me a few years ago and I've modified it slightly. I was thinking about this recently and when it popped up in my Facebook memories, I knew I had to make it for Lemonchickcooks.  I cannot remember which cookbook it was in, but based on the font and the pictures in my photo that I posted on Facebook, it's probably mid to late 1960s, to early 1970s. It was submitted to the cookbook by someone named Linnea Carlson.  I'll note my changes in italics.

Ingredients:

12 oz creamy cottage cheese (drain any extra liquid)

1 3-oz package lime jello (you can use any flavor or sugar-free flavor)

1 4 1/2 oz carton of whipped topping (I don't know if they even sell this size anymore; I had an 8oz carton,                                                               and used a little more than half of it)

1 13 1/2 oz can crushed pineapple, drained (I had a 20 oz can and used about 2/3 of the can)

1/4-1/3 cup finely chopped pecans or walnuts (optional) (I used pecans)

1 cup mini marshmallows

Directions:

In a large bowl add your cottage cheese and Jello powder. Stir well. Mix in your whipped topping and pineapple, mixing until thoroughly combined. Stir in your pecans/walnuts and mini-marshmallows, if you are using them. You can serve right away or let it chill for awhile. Stored in the refrigerator, it keeps well for several days.

3-Minute Salad (Jello Dessert)

Fruit & Honey Candy

 FRUIT & HONEY CANDY

    Okay, so I found the recipe for this candy tucked into the Laurel (Iowa) Centennial Cookbook (1881-1981).  The Laurel Centennial Cookbook has multiple recipes submitted from members of my family and I inherited this copy by my Aunt this past year. I'm very, proud of the fact that on both sides of my family, I have ancestors who founded or co-founders of towns, so it is cool to have this cookbook from a town which some of my ancestors helped to found. This recipe had been cut out of a magazine in 1989/1990.  I love when I can date clippings that I find tucked into cookbooks and this clipping was for a recipe from Sue Bee Honey and had a coupon for .15 cents off a bottle of Sue Bee Honey.  It expired on 02/28/1990. 

    This isn't something I'd ordinarily make, but I wanted to try my hand at something healthy and something different.  This recipe fit the bill on both fronts.  Reading the recipe, I couldn't figure out what they meant by "fruit bits", so I tweeted the question to Sue Bee Honey (@SueBeeUSA) and they responded pretty quickly.  Some fine person at Sue Bee Honey had actually researched this on my behalf and provided the answer.  That answer was that the Sun-Maid Fruit Company, famous for their raisins (that's how I know them) made/makes a product called "fruit bits".  The fruit bits are exactly what they sound like. Little bits of mixed dried fruits.  I couldn't find any, so that was one of the dried fruits I ordered off of Amazon; I just ended up with a different brand, because I couldn't find the Sun-Maid brand. I also ordered dried apricots, apples and peaches in addition to a large bottle of Sue Bee Honey. The other ingredients are orange extract, quick oats (Um, I just got regular oats and it seemed to work fine) and walnuts.  

    Honestly, this was a little time consuming to make, mostly because the food processor I have is small and I could not fit all of the ingredients in it, so I had to process all the fruits in batches and then I used my really small one to finely chop the walnuts.  I also processed the oats, to make the pieces smaller and I liked how it turned out, with some not all of the pieces totally ground up as I didn't want all of the oats in large pieces.  One slight hiccup which really didn't matter in the end was that the bag of mixed fruit I ordered was large pieces, not bits.  I hadn't realized it, but no biggie. They were going to get chopped up anyhow. I simply cut up those pieces a little smaller, before processing with the other dried fruits. Since my food processor was not large enough to process the "ton" of fruit, nuts and oats, after I processed each smaller batch of mixed fruits, I put the fruit in a large mixing bowl. I mixed the honey and orange extract in the food processor with the fruits.  I hand mixed in the oats and finely chopped walnuts with a wooden spoon, making sure that all the ingredients were incorporated.  The recipe says to process the nuts and some of the walnuts in the food processor, but mixing them in with the wooden spoon, worked just fine. 

    I'd ordered mini-baking cups, so I set out a bunch of those, grabbed my small cookie scoop and started scooping balls.  The recipe only calls for 7oz of walnut pieces, divided, but I used more than the 1 cup you set aside for rolling the balls in. There are so many balls that I had to crush up some more nuts.  You can do this to taste, like I did. I wanted to ensure I had a decent amount of crushed walnuts on the outside of the balls. Using my small cookie scoop was an excellent decision.  It made the perfect size ball. The recipe says the yield is approximately 7 dozen and I made 83/84 balls.  I can't remember if I counted before I sampled one. 

    What did I like about this recipe? I like that it is a healthy recipe with no added sugar besides what is naturally in the honey and dried fruits. I thought it tasted pretty good, considering it's not what I normally would reach for as a treat.  I liked that it is something that I can share with my neighbors & friends who may follow certain food restrictions, specifically no dairy or certain animal products. Would I make this again?  I think so. When after COVID restrictions are lifted and life can get more back to normal, I would make this for my church ladies group annual fund-raiser (canceled this year because of COVID). I think this healthy alternative might do well with the crowd at my church.  

    A picture of the recipe is attached below. If you try this out, feel free to let me know how you like it.