Fudge Pecan Pie

Fudge Pecan Pie

½ cup butter
3TBSP cocoa
¾ cup hot water
2 cups sugar
½ cup flour
1/8 tsp salt
1 tsp vanilla
½ can evaporated milk (6 oz)
1 cup pecan halves
Pie Crust
Whipping Cream

Preheat oven and cookie sheet to 359 degrees. In medium sauce pan, melt
Butter, add cocoa, and stir until dissolved. Add hot water and stir again.
With sire whisk blend in sugar, flour, salt, vanilla, and evaporated milk.
Stir until custard is smooth. Mix in pecans and pour into pie shell. (I use the glass
deep dish pie pan). Bake on preheated cookie sheet for 50 minutes or until custard sets.
Remove from oven and allow to cool for at least 1 to 2 hours. Garnish with whipped topping.

Posted by: Lois

Buttery Herb Loaves of Bread

Buttery Herb Loaves Recipe

Ingredients
4 to 5 cups all-purpose flour
1 package (1/4 ounce) active dry yeast
1/4 cup sugar
1 teaspoon salt
1-1/4 cups 2% milk
1/3 cup butter, cubed
2 eggs

FILLING:
1/2 cup butter, softened
1 garlic clove, minced
1/2 teaspoon dried minced onion
1/2 teaspoon dried basil
1/2 teaspoon caraway seeds
1/4 teaspoon dried oregano
1/8 teaspoon cayenne pepper
Directions
In a large bowl, combine 2 cups flour, yeast, sugar and salt. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
In a small bowl, combine filling ingredients; set aside. Punch down dough; divide in half. Turn onto a lightly floured surface. Roll each portion into a 15-in. x 9-in. rectangle. Spread filling over each to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal and tuck ends under.
Place seam side down in two greased 9-in. x 5-in. loaf pans.
Cover and let rise in a warm place until doubled, about 30 minutes.
Bake at 350° for 20-25 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves (16 slices each).
Nutrition Facts: 1 slice equals 109 calories, 5 g fat (3 g saturated fat), 27 mg cholesterol, 116 mg sodium, 13 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.


Posted by: Lois