1 unbaked pie crust 1 stick butter 2 squares Baker’s semi-sweet chocolate squares or ½ cup chocolate chips1 cup sugar 2 eggs beaten 1 teaspoon vanilla Dash of salt
Melt butter and chocolate. Blend other ingredients together. Slowly add chocolate mixture to the other ingredients. Pour into crust and bake 35 minutes at 350°F.
1 cup natural peanut butter (creamy or crunchy)
Combine all ingredients in a small saucepan. Cook and stir over low heat until the chocolate chips are melted and blended in (about 30 seconds).
Spread fudge into an 8×8 inch pan. Refrigerate until solid. Cut into 1 inch squares.
(from Threadgills in Austin)
This is a delicious pecan pie recipe with an extra special ingredient. The molasses makes it especially yummy.
3 Tbsp melted butter, plus more for brushing crust
1 cup packed light brown sugar
2 Tbsp all purpose flour
4 eggs, lightly beaten
2 cups light corn syrup
3 Tbsp molasses
4 tsp vanilla
2 cups pecan halves
Fit Piecrust in 9 inch deep dish pie plate. Brush with a little melted butter. Heat oven to 350 degrees. In a large bowl with an electric mixer, blend brown sugar, 3 Tbsp of melted butter, flour and eggs on low speed. Add corn syrup, molasses, and vanilla, and mix well. Put 2 cups pecan halves in pie shell and pour mixture over pecans. Bake at 350 degrees for 50-55 minutes or until filling is set. Remove to wire rack and cool completely. Refrigerate for at least 1 hour before serving. Enjoy with a scoop of Blue Bell vanilla ice cream!