When it comes to making cakes and pies, there are two kinds of folks in this world: cooks and bakers. So for those who know me, it goes without sayin' that I’m a cook. For me, recipes are mere suggestions that if followed, will no doubt give me a predictable and perfectly edible outcome time and time again. If, and this is a big if, I also sprinkle in obedience, exactness and patience; all of which I tend to run consistently short on. I have to admit, that when it comes to bakin’ a cake, the recipe is gospel. While I know the rules and the science, the devil usually gets the best of me and the cake falls!
Lately, I’m startin' to find out that pies are different, they’re much more forgivin' and most even thrive on bein' cheated a teaspoon or two. The other night Tadius cooked one; a coconut cream that ended up bein' eaten with a spoon, but you know, it didn’t matter, it was like puddin’ with a crust and not one person complained.
But I digress; all this is just to say that in this crazy world, sometimes our most trusted recipe fails us and we have no idea why. Sometimes it just happens. Science, gospel, tradition, it’s all subject to tamperin'. But whatever fails you, try actin more like pie.
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From: Lera Randall
Date: Sun, Nov 6, 2011 at 4:09 PM
Subject: Fwd: Chocolate Chess Pie
Chocolate Chess Pie
This recipe makes 1 Deep Dish Pie
Preheat oven to 350 degrees
Ingredients
1 stick of butter
1/4 cup of cocoa
1/4 cup of milk
1 1/2 cups of sugar
3 eggs
1 teaspoon vanilla
Pinch of salt
In a medium saucepan, melt butter on low heat. Stir in cocoa and
milk until smooth. Take off heat.
In a separate bowl, mix eggs, sugar, vanilla and salt until blended.
Mix cocoa mixture in to the egg mixture until well blended. Pour into Unbaked Deep Dish pie shell.
Bake for 45 minutes or until the middle doesn't shake.
Allow to cool before cutting. ENJOY!!
Love, Aunt Lera
