1 cup sugar ½ cup flour
2 eggs, slightly beaten 1 cup pecans
1 stick melted butter 6 oz. chocolate chips
1 tsp. vanilla 1 9” unbaked pie crust
Whipped Cream to garnish
Directions: Preheat oven to 325 degrees. Mix together sugar and flour. Add eggs,
butter, nuts, chocolate chips (un-melted), vanilla. Pour into crust. Bake 40-60
minutes.
Comment: A full hour of baking results in a cake-like center. Less baking time
results in a creamier pie.
3 oz. cream cheese
14 oz. sweetened condensed milk
½ cup peanut butter
¼ cup chocolate chips
¼ cup chopped peanuts
1 cup whipping cream, stiffly whipped
1 ready-to-use chocolate flavored pie crust
Chocolate chips or peanuts for garnish
Directions: In large mixing bowl, beat softened cream cheese until fluffy. Beat in
sweetened condensed milk and peanut butter. Stir in chips and peanuts. Gently fold
in stiffly whipped whipping cream. Pour into crust. Freeze 4 hours or until firm.
Remove from freezer 10 minutes before serving. Garnish with additional chips and
peanut if desired.
Comment: To create a marbled chocolate/peanut butter pie, combine ¼ cup
chocolate syrup, 2/3 cup sweetened condensed milk, ½ cup whipping cream and
chocolate chips. Set aside. Then mix cream cheese and peanut butter with
remaining milk and whipping cream. Add peanuts. Pour chocolate mixture into
crust. Add peanut butter mixture. Gently swirl. Freeze.
¾ cup + 1T. unsalted butter, cubed, chilled
1 ¾ cups powdered sugar, sifted
1 cup hazelnuts, finely ground
¼ tsp. salt ½ tsp. vanilla
1 large egg 2 cups flour
3 quarts strawberries, hulled, halved
1 T. lemon juice ½ pint raspberries
3 T. cornstarch ¼ cup brown sugar
Directions: For the dough, beat 10 T. butter in a large bowl or food processor until
creamy. Add 1 cup powdered sugar, ½ cup hazelnuts, salt, vanilla and egg until
smooth. Add 1 2/3 cup flour in three additions and mix until dough consistency.
Gather dough in a ball and wrap in plastic wrap and chill for four hours.
To make the filling, Cook the strawberries and remaining powdered sugar in a
saucepan over medium-high heat until the strawberries just begin to soften, about 7
minutes. Transfer to a medium bowl, cover with plastic wrap, and set aside for 45
minutes. Strain and return the berry juice to the saucepan and cook over high heat
until thickened and reduced to about ¾ cup. Combine the strained strawberries,
lemon juice, cornstarch, and reduced syrup in a large bowl. Fold in the raspberries
and set aside.
To make the topping, place brown sugar, remaining butter, hazelnuts, and flour in a
food processor and pulse just to combine. Set aside.
To prepare the pie, preheat the oven to 400 degrees. Roll the dough, place in a
greased and floured pie pan. Prick with fork. Bake shell until lightly brown, about
12 minutes. Cool. Fill the pie shell with strawberries and top with the hazelnut
mixture. Cover the pie crust edges with strips of foil, place on a baking sheet, and
bake until the filling bubbles, about 40 minutes.
Comment: Time-consuming, but a treat with ice cream.
Cake:
2 sticks butter 2 cups sugar
4 eggs, separated 1 tsp. vanilla
¼ lb. white chocolate, melted 2 ½ cups flour
1 tsp. baking powder 1 cup buttermilk
1 cup chopped pecans
1 cup flaked coconut
White Icing:
1 stick butter 6 oz. cream cheese
¼ lb. white chocolate, melted 1 tsp. vanilla
1 lb. powdered sugar
1 cup chopped pecans
Directions: Grease and flour three 9” cake pans. Preheat oven to 350 degrees.
For cake, cream together butter and sugar. Beat in egg yolks. Add vanilla and
melted chocolate; mix well. Sift together flour and baking powder and add
alternately to the creamed mixture with the buttermilk.
Beat egg whites until stiff. Fold into batter. Fold in nuts and coconut. Pour mixture
into cake pans. Bake for 30 minutes or toothpick comes out clean. When cool, frost.
For icing, beat together butter and soft cream cheese until fluffy. Add melted
chocolate and vanilla; beat until smooth. Gradually add powdered sugar, beating
until smooth. Stir in nuts.
Comment: Good, but expensive.
2 cups sifted flour 1 ½ cups sugar
3 tsp. baking powder 1 tsp. salt
½ cup vegetable oil 7 unbeaten egg yolks
¾ cup cold water 2 tsp. vanilla
7 egg whites ½ tsp. cream of tarter
1 cup walnuts, chopped
Directions: Preheat oven to 325 degrees.
Sift together dry ingredients. Combine with sugar and make a well. Into the dry
ingredient well, add in order: oil, egg yolks, water, vanilla. Beat until smooth.
In separate bowl, beat egg whites and cream of tarter to form very stiff peaks. Fold
stiff egg whites into creamed mixture. Fold in nuts.
Pour into ungreased tube pan. Bake for 55 minutes. Then increase oven temperature
to 350 degrees and bake another 10-15 minutes.
Comment: Grandma Romer’s recipe.
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