KATHY'S RECIPES
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More to come.
JOSH'S FAVORITE CHOCOLATE PIE |
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3/4 cup sugar 3 tablespoons corn starch 1/2 teaspoon salt 2 1/2 cups milk 1 teaspoon salt 2 squares baking chocolate Combine all of the ingredients and cook over medium high heat until thickens like pudding. Pour in a graham cracker crust. Refrigerate and serve with a dollop of cool whip. Back to top |
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FLORIDA PIE |
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6 egg whites 2 cups sugar 40 Ritz Crackers crushed 1/2 cup nuts 1 teaspoon vanilla 1/2 cup cocoa 2 1/4 cups plus 2 tablespoons powdered sugar 1/2 cup soft butter 1/3 cup egg beaters 1 teaspoon vanilla 1 pint whipping cream grated chocolate In a large bowl beat egg whites till stiff. gradually add 1 cup sugar: beat until stiff. Crush crackers and mix with nuts, remaining sugar, and vanilla. Fold mixture into egg whites. Bake in buttered 9 x 13 Pyrex pan for 30 minutes at 325 degrees. If you don't have a Pyrex pan use a regular one but bake at 350 degrees. Mix cocoa, 2 cups powdered sugar, butter, egg beaters and vanilla. Spread mixture on cooled meringue layer. Whip cream and remaining powdered sugar. Spread on chocolate layer. Garnish with grated chocolate. Chill overnite. Back to top |
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REESE'S COOKIES |
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1/2 cup butter 1/2 cup brown sugar 1/2 cup sugar 1 egg 1/2 teaspoon salt 1 cup peanut butter 1/2 teaspoon vanilla 1/2 baking soda 1 1/2 cups flour Cream butter and both sugars. Beat in remaining ingredients. Roll into balls (walnut size). Roll in sugar. Put in small greased muffin tins. Bake at 375 degrees for 8 to 9 minutes. Press Reese's cup into each ball and set in freezer. Back to top |
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