My morning
Nov. 27th, 2008 09:47 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
valarltdNo day is complete without the smell of scorching chocolate.
I sloshed this:
Chocolate Truffle Pie
2 c. milk
2 1oz squares unsweetened chocolate
1 c. sugar
1/4 c. cornstarch
1/4 tsp. salt
2 eggs
1 1/2 tsp. vanilla
1 9" pastry shell, unbaked
Heat milk and chocolate until well blended. In bowl, combine sugar, cornstarch and salt. Beat
eggs, until just blended, add to sugar with vanilla. Stir to blend, gradually add chocolate. Pour into shell. Bake 400ø for 35 minutes, covering crust with foil for last 10-15 minutes. Cool.
Also made this:
Grandma's Southern Pecan Pie
Beat 3 eggs thoroughly with 2/3 c. sugar, dash salt, 1 c. dark corn syrup and 1/3 c. melted butter. Add 1- 1 1/2 c. pecan halves and 1 TBSP rum. Pour into unbaked 9" pastry shell. Bake 350ø 50 minutes or until knife comes out clean. Cool.
Made these a couple days ago:
Noodles
2 eggs
Dash salt
2 or 3 eggshell halves water
1 tsp. baking powder (not level nor heaping)
Sifted flour
Beat eggs and salt. Then add water and baking powder. Add flour, 1/2 c. at a time until mixture is stiff and sticky. Flour a tea towel well. Pour mixture out and sprinkle flour on top. Knead and add sprinkled of flour on mixture and towel until mixture is stiff and still holds together. Roll out thin as desired. For real thin noodles roll until you can see the embroidered design on the towel. For thicker ones, roll as thick as a pie crust. Let dry. Roll up and cut the width desired. Then spread out and let dry more. Put in zip-lock bag, can be frozen. To cook, bring 2 qts. broth to boil and drop noodles in a few at a time. Stir constantly to prevent sticking. Let cook at least 5 minutes, or until done.
I sloshed this:
Chocolate Truffle Pie
2 c. milk
2 1oz squares unsweetened chocolate
1 c. sugar
1/4 c. cornstarch
1/4 tsp. salt
2 eggs
1 1/2 tsp. vanilla
1 9" pastry shell, unbaked
Heat milk and chocolate until well blended. In bowl, combine sugar, cornstarch and salt. Beat
eggs, until just blended, add to sugar with vanilla. Stir to blend, gradually add chocolate. Pour into shell. Bake 400ø for 35 minutes, covering crust with foil for last 10-15 minutes. Cool.
Also made this:
Grandma's Southern Pecan Pie
Beat 3 eggs thoroughly with 2/3 c. sugar, dash salt, 1 c. dark corn syrup and 1/3 c. melted butter. Add 1- 1 1/2 c. pecan halves and 1 TBSP rum. Pour into unbaked 9" pastry shell. Bake 350ø 50 minutes or until knife comes out clean. Cool.
Made these a couple days ago:
Noodles
2 eggs
Dash salt
2 or 3 eggshell halves water
1 tsp. baking powder (not level nor heaping)
Sifted flour
Beat eggs and salt. Then add water and baking powder. Add flour, 1/2 c. at a time until mixture is stiff and sticky. Flour a tea towel well. Pour mixture out and sprinkle flour on top. Knead and add sprinkled of flour on mixture and towel until mixture is stiff and still holds together. Roll out thin as desired. For real thin noodles roll until you can see the embroidered design on the towel. For thicker ones, roll as thick as a pie crust. Let dry. Roll up and cut the width desired. Then spread out and let dry more. Put in zip-lock bag, can be frozen. To cook, bring 2 qts. broth to boil and drop noodles in a few at a time. Stir constantly to prevent sticking. Let cook at least 5 minutes, or until done.
