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Hey, guys. Dar still has to transcribe the recipe, but when she gets the time to do that, I'll post it here.
I baked two of these for shearing day, and I'm happy (and relieved) to report that they were a huge hit. I promised ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
sffan that I would post the recipe, so here goes. It's as easy as, well, pie :) Enjoy
Old-Fashioned Fudge Pie
Ingredients
* 2 squares (2-ounces) semisweet chocolate
* 1/2 cup (1 stick) butter
* 1 cup sugar
* 2 eggs, beaten
* 1 (9-inch) unbaked pie crust
Directions
Preheat oven to 375 degrees F.
Melt the chocolate and butter together in a heavy saucepan over low heat. Remove the pan from the heat and add the sugar, then the eggs; beat well. Pour the filling into the pie crust and bake for 25 minutes or until just set. Serve warm or cold, with ice cream or whipped cream.
sffan that I would post the recipe, so here goes. It's as easy as, well, pie :) EnjoyOld-Fashioned Fudge Pie
Ingredients
* 2 squares (2-ounces) semisweet chocolate
* 1/2 cup (1 stick) butter
* 1 cup sugar
* 2 eggs, beaten
* 1 (9-inch) unbaked pie crust
Directions
Preheat oven to 375 degrees F.
Melt the chocolate and butter together in a heavy saucepan over low heat. Remove the pan from the heat and add the sugar, then the eggs; beat well. Pour the filling into the pie crust and bake for 25 minutes or until just set. Serve warm or cold, with ice cream or whipped cream.
Two things
25 May 2009 21:471. There are some mad bacon lovers out there, and for them I provide this link to the bacon explosion. I wouldn't touch it with a 10 foot pig snout, but I can think of several people who would just squeee over this. So here you go.
2. This afternoon is the antithesis of yesterday afternoon, all because I spent an hour and change shoveling out the composted layers on top of the barn floor. Intense fatigue, intense burning, numbness, and tingling in my hands and feet, and strong joint pain. Plus a flaming malar rash. It's a flare, and I can't begin to tell you how much I hate it - not for the symptoms it brings but because of the reality behind it. I'll always have to pay if I do anything more than lay around. I don't care. I'm finishing that section of the barn tomorrow.
2. This afternoon is the antithesis of yesterday afternoon, all because I spent an hour and change shoveling out the composted layers on top of the barn floor. Intense fatigue, intense burning, numbness, and tingling in my hands and feet, and strong joint pain. Plus a flaming malar rash. It's a flare, and I can't begin to tell you how much I hate it - not for the symptoms it brings but because of the reality behind it. I'll always have to pay if I do anything more than lay around. I don't care. I'm finishing that section of the barn tomorrow.
I made this last night as part of darlong's birthday dinner, and it was a hit. And easy to make, so it's a complete winner in my book.
Curried Potato, Spinach and Chick Pea Soup
1 15.5 oz. can chick peas, drained
2 tablespoons olive oil
1 cup coarsely chopped onion
2 1/2 teaspoons curry powder
1/2 pound small red-skinned potatoes, cut into 1/2 inch cubes
1 14.5 oz can vegetable broth
1/2 cup canned unsweetened coconut milk
1 cup (packed) baby spinach leaves
Transfer 1/3 cup chick peas to a small plate. Using fork, mash beans to paste.
Heat oil in heavy medium saucepan over medium-high heat. Add onion and saute until beginning to brown, about 6 minutes.
Add curry powder; stir 10 seconds.
Add potatoes and stir to coat.
Add broth, coconut milk, whole chick peas, and mashed chick peas. Bring soup to boil. Reduce heat to medium-low and simmer uncovered until potatoes are tender, about 18 minutes.
Add spinach; stir until spinach wilts, about 2 minutes.
Season with salt and pepper.
darlong's birthday dinner, and it was a hit. And easy to make, so it's a complete winner in my book.Curried Potato, Spinach and Chick Pea Soup
1 15.5 oz. can chick peas, drained
2 tablespoons olive oil
1 cup coarsely chopped onion
2 1/2 teaspoons curry powder
1/2 pound small red-skinned potatoes, cut into 1/2 inch cubes
1 14.5 oz can vegetable broth
1/2 cup canned unsweetened coconut milk
1 cup (packed) baby spinach leaves
Transfer 1/3 cup chick peas to a small plate. Using fork, mash beans to paste.
Heat oil in heavy medium saucepan over medium-high heat. Add onion and saute until beginning to brown, about 6 minutes.
Add curry powder; stir 10 seconds.
Add potatoes and stir to coat.
Add broth, coconut milk, whole chick peas, and mashed chick peas. Bring soup to boil. Reduce heat to medium-low and simmer uncovered until potatoes are tender, about 18 minutes.
Add spinach; stir until spinach wilts, about 2 minutes.
Season with salt and pepper.
I want to store this in memories for future use, but I thought some of you might like a copy, too.
Spicy Pumpkin and Kielbasa Soup
This unusual hearty soup makes a nice change for those cool Fall evenings. The unexpected blend just may become a soup and sandwich favorite. The yogurt gives it a smooth taste and the Kielbasa makes it hearty.
Ingredients
1 1/2 lbs pureed pumpkin meat (unsweetened canned or make your own)
1 small Kielbasa (about 1 pound sliced into 1/4" rounds)
1 large onion, chopped
4 cups chicken stock
1 tbsp virgin olive oil
1 cup plain yogurt
2 cloves garlic, minced
Salt and pepper to taste
Dash of hot pepper sauce
Directions
1. Saute Kielbasa in pan. When edges are browned slightly, remove from pan and place on paper towels*. Leave kielbasa juices and flavorings in pan.
2. Saute onion in oil in large pot until transparent. Add pureed pumpkin and garlic and blend.
3. Add chicken stock, stir and cook on medium low heat for 50 minutes. Add dash of hot pepper sauce. Taste and add salt and pepper if needed.
4. Let soup cool a bit then add yogurt and blend well. Stir Kielbasa into soup. Sprinkle fresh basil over top and serve with a crusty bread. If you like a spicier soup, add more hot pepper sauce.
Makes about 10-1 cup servings.
Spicy Pumpkin and Kielbasa Soup
This unusual hearty soup makes a nice change for those cool Fall evenings. The unexpected blend just may become a soup and sandwich favorite. The yogurt gives it a smooth taste and the Kielbasa makes it hearty.
Ingredients
1 1/2 lbs pureed pumpkin meat (unsweetened canned or make your own)
1 small Kielbasa (about 1 pound sliced into 1/4" rounds)
1 large onion, chopped
4 cups chicken stock
1 tbsp virgin olive oil
1 cup plain yogurt
2 cloves garlic, minced
Salt and pepper to taste
Dash of hot pepper sauce
Directions
1. Saute Kielbasa in pan. When edges are browned slightly, remove from pan and place on paper towels*. Leave kielbasa juices and flavorings in pan.
2. Saute onion in oil in large pot until transparent. Add pureed pumpkin and garlic and blend.
3. Add chicken stock, stir and cook on medium low heat for 50 minutes. Add dash of hot pepper sauce. Taste and add salt and pepper if needed.
4. Let soup cool a bit then add yogurt and blend well. Stir Kielbasa into soup. Sprinkle fresh basil over top and serve with a crusty bread. If you like a spicier soup, add more hot pepper sauce.
Makes about 10-1 cup servings.