Desserts

Chocolate Pecan Pie- Haley

Unbaked 9" pastry shell 2 squares unsweetened chocolate 3 tablespoons butter ¾ cup turbinado* sugar 1 cup maple syrup 3 eggs, slightly beaten 1 teaspoon vanilla 1 cup coarsely chopped pecans ½ cup cream, whipped Combine chocolate and butter. Melt at low heat in microwave. Combine sugar and syrup in saucepan. Bring to a boil over high heat, stirring until the sugar is dissolved; reduce heat and boil 2 minutes. Add melted chocolate mixture. Cool slightly. Pour slowly over slightly beaten eggs, stirring constantly. (Better to cool the syrup mixture slightly). Add vanilla and chopped pecans, stirring to mix well. Pour mixture into a pastry-lined 9” pie pan. Bake at 375 degrees for 45 to 50 minutes, or until filling is puffed completely across the top. Cool. Serve with sweetened whipped cream, if desired. Garnish whipped cream with a few pecan halves. *turbinado sugar is better, but the original recipe used plain old “white death”. I also use a generous amount of pecans, maybe a total of 1 ½ cups.

Maggie's Chocolate Chunk Cookies

TOOLS: Huge saucepan to go on the stove- as large as possible Whisk Baking Sheet INGREDIENTS: 10 tbs butter 2 eggs 1 tsp vanilla ¾ cup granulated sugar ¾ cup firmly packed brown sugar (light or dark) 1 ¼ cup all-purpose flour 1 tsp baking soda 1 tsp salt 2 cups chocolate chips 1 cup chopped toasted walnuts or pecans Mix together flour and baking soda Put huge pot on the stove- melt butter over medium heat, add sugar, stirring until completely combined- Mix vanilla and eggs with whisk in a separate bowl When vanilla and eggs are incorporated, turn off heat under the butter and sugar Then quickly add vanilla/egg mixture to the sugar/butter mixture, stirring vigorously so eggs don’t scramble A thick, shiny, smooth sauce should result- Add flour mixture to wet ingredients- mix until just combined (do not overmix) Let mixture cool completely After cooled, add nuts and chocolate Chill in fridge for at least two hours Pre-heat oven to 350º Place medium-sized nubs on ungreased baking sheet (Maggie uses an ice-cream scoop) Bake in the middle of the oven for 9-11 minutes (switch tray levels half-way if doing 2 at once) until golden brown on edges- take care not to burn the bottoms Loosen immediately- after a few minutes place on a rack to cool

Snicker doodles - Earl's mom

Cream together: 1 cup shortening 2 eggs 1.5 cups sugar Mix in: 2.75 cups flour 1 tsp cream of tartar 1 tsp baking soda 1/2 tsp salt Roll dough into walnut size balls. roll in 2 tblsp. sugar mixed with 2 tsp. cinn. Bake at 400 for 8 min on cookie sheet

Sour Cream Poppyseed Cake - Francette

1/2 cup butter 3/4-1 cup sugar 3 egg yolks 1 tp vanilla 1 cup flour, sifted before measuring 1/2 tp salt 1/2 tp baking soda 1/2 cup sour cream 3 egg whites 1/3 cup poppy seeds Butter and flour 8 inch tube pan Cream butter and sugar until fluffy, beat in yolks , one at a time, add vanilla. sift flour, salt and Baking powder, fold in butter mixture alternatively with sour cream. Beat egg whites, fold in batter. Folf in seeds. Bake at 350 until top is brown and toohpick comes out clean. Serve plain, or dusted with powdered sugar. or frosted with cream cheese frosting or with strawberries and whipped cream, or a good creme anglaise. Many delicious options.

Lemon Sponge Custard  - Francette

Lemon Sponge Custard, from Joy of Cooking delicious with beautiful meyer lemons so plentiful in Marin Preheat oven to 350 Cream: 3/4 cup sugar, 1 1/2 TB butter, 2 tps lemon rind( I put more) Add and beat well: 3 egg yolks Stir in : 3 TBs flour, alternately with: 1/4 cup lemon juice 1 cup milk Beat until stiff but not dry: 3 egg whites Fold them in yolk mixture. Put in baking bowl Place Bowl in pan with 1 inch of hot water Bake for about 1 hour or less Can be eaten cold or warm, as is or with thick cream or rapberry sauce

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