I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Sunday, January 24, 2016

German Chocolate Angel Pie

2 egg whites
1/8 tsp. salt
1/8 tsp. cream of tartar
1/2 cup sugar
1/2 tsp. vanilla
1/2 cup chopped pecans
1 (4 oz.) bar sweet chocolate
3 Tbsp. water
1 tsp. vanilla
1 cup whipping cream

Beat egg whites with salt and cream of tartar until foamy.  Add sugar, 2 tablespoons at a time, beating well after each.  Then continue beating to very stiff peaks.  Fold in vanilla and nuts.  Spoon into lightly greased 8" pie plate to form nest like shell.  Build sides up 1/2 inch above edge.  Bake at 300 degrees for 50 to 55 minutes.  Cool.  Stir chocolate into water over low heat until melted.  Cool until thickened.  Add 1 teaspoon vanilla.  Whip cream adding a small amount of sugar.  Fold into chocolate mixture.  Pile into shell.  Chill 2 hours.

This recipe was given to me by my friend Tom Crapps,  who was a lawyer at our office.  It is his mother's recipe for a delicious and unusual chocolate pie.
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