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Brownie Pie © 1984

Chocolate Crust:
1 cup all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
6 tablespoons cold unsalted butter, cut into 12 pieces
3 tablespoons unsweetened cocoa, preferably Dutch-process
1/2 teaspoon vanilla extract
2 to 3 tablespoons ice water




Filling:
4 ounces unsweetened chocolate
1 stick (4 ounces) unsalted butter
3 eggs
1 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1 cup walnuts, coarsely chopped (optional)

Topping:
1 cup heavy cream

1. Preheat the oven to 325º. Lightly butter a 9-inch pie pan.
2. Prepare the chocolate crust: In a medium bowl, blend together the flour, sugar and salt. Cut in the butter until the mixture is crumbly. Lightly stir in the cocoa and vanilla extract. Using fork to toss and mix, add just enough of the ice water to make a dough that holds together when pressed between your fingers -- it should still be slightly crumbly. Gather the dough together and press it evenly into the prepared pie pan. Trim the edges evenly and chill the crust while you make the filling.
3. Prepare the filling: In a small heavy saucepan, melt the chocolate and butter over low heat. Stir the mixture until blended and set it off the heat to cool slightly.
4. In a mixing bowl, beat the eggs until fluffy, about 2 minutes. Gradually beat in the sugar. Beat in the salt, vanilla and melted chocolate.
5. Sift the flour with the baking powder, then gently mix the dry ingredients into the chocolate egg mixture -- do not over mix. If you're including the chopped nuts, add them now and stir for a moment. Pour the filling into the chocolate crust.
6. Bake the pie in the center of the oven for 20 minutes, or until the edges of the filling are set while the center is still slightly moist. Cool on a rack.
7. Topping: Just before serving, whip the cream until stiff and spread it on top of the pie.

Chocolate Desserts

Hot Brown Sandwich © 2007

I realize that this isn't a "retro" recipe, but it sounded so delicious I had to share it with you.

2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups 2% reduced-fat milk, heated
1 egg yolk
1/4 cup, plus 2 tablespoons, grated Parmesan cheese, divided
1/8 teaspoon kosher salt
Pinch coarselt ground black pepper
4 slices white bread, toasted
8 ounces thinly sliced turkey breast
Paprika
4 bacon slices, cooked
2 small tomatoes, cut in wedges

1. Melt butter in a medium saucepan over medium-low heat. Add flour and stir with a whisk. Gradually stir in milk; cook and stir over medium heat until sauce thickens and comes to a boil. Reduce heat to low. Add egg yolk, 1/4 cup cheese, salt and pepper; cook and stir 2 minutes.
2. Preheat broiler. Place one slice of toast on each of two ovenproof serving plates. Cut remaining bread diagonally in half and arrange 2 pieces on either side of each piece of toast. Cover with turkey and pour sauce over top. Sprinkle with paprika and remaining 2 tablespoons cheese. Broil until speckled brown and bubbly. Cross 2 pieces of bacon on top of each sandwich and sprinkle with tomatoes. Serves 2.

Relish

Macaroni & Cheese Italiani

Again, I apologize for the lack of recipes lately, but my computer crashed and I had to take it into the shop. Back on track now, so without further delay...

4 tablesp. Wesson, pure vegetable oil, or olive oil
1/2 cup chopped onion
1 clove garlic, minced
1/4 cup chopped celery
2 6-oz. cans Hunt's Tomato Paste
2 cups water
1 1/2 teasp. salt
1/2 teasp. sugar
1/4 teasp. basil or oregano
1/8 teasp. pepper
2/3 cup grated Parmesan cheese

1/2 lb. large macaroni, cooked and drained
1 lb. (2 cups) ricotta or cottage cheese

Cook onion, garlic, and celery in Wesson until soft. Blend in Hunt's Tomato Paste, water and seasonings. Bring to a boil, cover and simmer 5 minutes. In a 9-inch square pan, put a thin layer of sauce. Sprinkle with Parmesan cheese and top with half of the macaroni. Spread ricotta cheese on macaroni and cover with half the sauce. Sprinkle with Parmesan cheese. Cover with remaining macaroni and sauce. Sprinkle with remaining Parmesan cheese. Bake in moderate oven (350ºF.) 35 to 40 minutes or until top is brown and sauce bubbles. Makes 4 to 6 servings.

Let's "Cook Italian" With Hunt's Tomato Sauce

Ground Beef Stroganoff

2 pounds ground beef
2 medium onions, chopped
2 cloves garlic, minced
Small can sliced mushrooms, drained
2 1/2 teaspoons salt
1/4 teaspoon pepper
1 cup consomme or bouillon
3 tablespoons tomato paste
1 1/2 cups sour cream mixed with 4 tablespoons flour



Brown ground beef in large skillet; add onions, garlic and mushrooms. Saute until onion is golden brown. Put in CROCK-POT with all remaining ingredients. Stir thoroughly. Cover and cook on Low 6 to 8 hours. Serve over hot buttered noodles* or rice.

*I recommend egg noodles.

Crock-Pot Cookbook

Coconut Almond Macaroons © 1937

5 tablespoons granulated sugar
1 tablespoons flour
1/3 cup ground blanched almonds
2/3 can of Baker's Style Coconut
5 tablespoons powdered sugar
2 egg whites
1/4 teaspoon vanilla

Sift together sugars and flour. Beat egg whites until foamy throughout; then add sugar, 2 tablespoons at a time, beating well. Add almonds; fold in vanilla and coconut. Drop from teaspoon on ungreased heavy paper. Bake in slow oven (325ºF.) 20 to 25 minutes. Makes 18.

Southern Style Coconut Recipes

Strawberry Party Cake © 1973

1 (9-inch) square angel food cake
1 can Eagle Brand Sweetened Condensed Milk
1/4 cup ReaLemon Reconstituted Lemon Juice
1 1/2 teaspoons grated lemon rind
1 cup sliced fresh strawberries, drained
1 pint heavy cream, whipped
Whole strawberries

Use angel food cake mix or store purchased cake. In medium bowl. combine sweetened condensed milk and lemon juice; blend well. Stir in grated rind and strawberries. Cut cake into two crosswise layers. Spread filling on bottom layer. Cover with top cake layer. Frost top and sides of cake with whipped cream. If desired, garnish with whole strawberries. Refrigerate 1 hour before serving.

The Dessert Lover's Handbook