Table of Contents:
Dense Fudge Pie
Brownies To Die For
Sugared Pecans
Cinnamon Almond Coffee-Cake
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DENSE FUDGE PIE
The Fanny Farmer Baking Book (1984) p149
(one 9-inch pie)
The best fudge pie I have ever found -- creamy, thick, and chocolaty.
Chocolate crumb crust for 9-inch pie shell
8 tablespoons (1 stick or 1/2 cup) butter
2 ounces (2 squares) unsweetened chocolate
(I found some Ghirardelli 100%)
2 eggs
1 cup sugar
4 tablespoons flour
1/4 teaspoon salt
2 teaspoons vanilla extract
Preheat oven to 350F.
Pat the crumb mixture (recipe below) into a 9-inch pie pan and bake at
350F for 8 to 10 minutes. [Note, this can also be served in a regular
graham cracker crust, or a baked pie-shell.]
Combine butter and chocolate in a heavy-bottomed saucepan. Cook over
low heat, stirring occasionally, until the chocolate has melted. Remove
from heat and set aside.
Put the eggs in a mixing bowl and beat briskly with a fork or a
whisk. Add the sugar, flour, salt, and vanilla. Beat until smooth. Stir
in the chocolate mixture and blend well. Pour into the pie shell and
bake in the preheated 350F oven for about 30 minutes, or until the
center seems gently set; it gives a little when you touch it, but it
shouldn't be liquid.
Let cool and serve with unsweetened whipped cream, if you wish (or
reheat and serve with vanilla ice cream -- oh YUM)
CHOCOLATE CRUMB CRUST
The Fanny Farmer Baking Book (1984) p69
(one 9-inch pie)
1 1/2 cups chocolate wafer crumbs (about 30 wafers)
If you can't find these, use chocolate cookies -- but cut the
butter in half.
I didn't, and ended up adding in about 3/4 cup graham crackers
to sop up the butter -- it was REALLY good, but....
1/4 cup sugar
8 tablespoons butter or margarine, melted
2 teaspoons powdered instant coffee (optional)
Combine crumbs and sugar in a bowl, then add butter and optional coffee.
Stir with a fork until all crumbs are moistened. Empty the mixture into
the pie plate, then pat and press the mixture evenly all around the
bottom and sides of the plate. Before filling, either bake in a
preheated 350F oven for 8 to 10 minutes, or chill for about an hour --
simply make the crust firm, but, in the final analysis, baking is
preferable.
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Brownies to Die For
19.8 oz pkg brownie mix
1 cup sour cream
16 oz coconut pecan frosting
1 cup semisweet chocolate chips
1 cup chopped pecans
Preheat oven to 350* F. Grease one 9x9 inch baking pan.
Mix the brownie mix according to box directions, omitting 1/2 of the oil
asked for. Add the sour cream and coconut pecan frosting mix and spread
in the prepared pan.
Bake for 20 to 30 minutes. Be careful not to overbake or they will
harden and be impossible to eat! About 5 minutes before brownies are
done take the pan from the oven and sprinkle semi sweet chocolate chips
all over the top along with chopped pecans. Place back in the oven for 5
minutes, take out and use a spatula to spread the chocolate chips around
to frost the brownies.
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This is sort of a bread, sort of a dessert. Hot Roll Mix makes this
yeast coffeecake easy to prepare. Shape and filling offer many options
to make it your own personal recipe idea.
Cinnamon Almond Coffee-cake
Mixed Fruit Filling:
2 1/2 cups chopped mixed dried fruit
1 1/2 cups apple cider or unsweetened apple juice
1 cup Equal® Spoonful*
1 teaspoon grated lemon peel
Coffeecake:
1 (16-ounces) package hot roll mix
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
2 teaspoons grated lemon peel
3/4 cup Equal® Spoonful**
1 large egg
2 tablespoons stick butter or margarine
1/2 cup fat-free sour cream
3/4 cup very hot tap water
1/4 cup toasted sliced almonds (optional)
For Mixed Fruit Filling: Combine dried fruit, apple cider, 1 cup Equal®
and 1 teaspoon lemon peel in medium saucepan. Heat to boiling. Reduce
heat and simmer, uncovered, about 10 minutes or until cider is almost
evaporated, stirring occasionally. Cool.
For Coffeecake: Combine flour and yeast from hot roll mix in medium
bowl. Add spices, lemon peel and 3/4 cup Equal®; mix well. Stir in
remaining ingredients except Mixed Fruit Filling and almonds, to make
soft dough.
Knead dough on lightly floured surface about 5 minutes or until smooth.
Cover dough with bowl; let stand 15 minutes.
Divide dough into 2 equal pieces. Roll 1 piece on floured surface into
20 x 6-inch rectangle. Spread half of Mixed Fruit Filling over dough to
within 1-inch of edges. Roll up dough, beginning with long edge.
Place dough, seam side down, on sprayed baking sheet; shape into a ring,
pinching ends together to seal. Cut around sides of ring with scissors,
cutting through center of dough and leaving top and bottom of ring
uncut. Gently open cut surfaces of dough to expose filling. Repeat with
remaining dough and filling. Let stand in warm place about 45 minutes or
until doubled in size.
Bake coffeecakes in preheated 350°F oven about 15 minutes or until dough
is browned. Slide coffeecakes onto wire racks to cool. Sprinkle with
almonds, if desired. Makes 16 servings.
* May substitute 24 packets Equal sweetener
** May substitute 18 packets Equal sweetener
Tips: Coffeecakes can also be made into a heart, horseshoe or other
desired shapes. After forming, cut dough as directed above in recipe. A
single dried fruit such as apricots, pears or apples can be substituted
for the mixed dried fruit, if desired.
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