Dr. Becky Verna directs us to where one click on each link will take you to the recipe for a different holiday or special occasion treat!  (11/08)

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Bourbon Chocolate Pecan Pie
Brought by Andrea Martens to the December 15, 2008 meeting:
(Compliments of the Washington Post)

Makes one 9-inch pie

1 cup pecan halves (about 4 oz.)
½ cup bourbon
1 cup packed light brown sugar
1 cup light corn syrup
4 tablespoons (1/2 stick) unsalted butter
1 cup semi-sweet chocolate chips
9 inch homemade or store bought unbaked pie crust
4 large eggs, lightly beaten
1 teaspoon vanilla extract
¼ teaspoon salt

Combine the bourbon and pecans in a small container; seal tightly and shake the container occasionally to promote even soaking.  Allow to stand for 4-6 hours then strain the nuts and reserve the brandy.
Preheat the oven to 325.
Combine the brown sugar, corn syrup and butter in a medium saucepan over medium heat and cook, stirring constantly, until the brown sugar has melted and the mixture is well combined.
Remove from the heat and add the chocolate chips, stirring until the mixture is smooth.  Allow to cool slightly.
Place pie crust in a 9-inch greased glass pie plate, crimp the rim decoratively and place the pie plate on a baking sheet.  Place the soaked pecans on the bottom of the pie crust.
Combine the eggs, ¼ cup of the reserved bourbon, vanilla extract and salt in a medium mixing bowl and mix well.   Gradually add the slightly cooled sugar-chocolate mixture, stirring to combine thoroughly.  Pour the mixture over the pecans in the pie crust.
Bake on the middle oven rack for 50-60 minutes until the center of the pie has set.

Cool completely.  Pie may be stored covered and refrigerated for up to 4 days.

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JL and Mary Combemale’s Famous Chocolate Bread Pudding
Serves 6
Prepare 1 1/2-quart pan
Preheat oven to 350 degrees F

7 or 8 slices (preferably day-old) bread
2 1/2 squares bitter chocolate
1 cup sugar
1 pint whole milk
2 eggs
1 tbsp vanilla

Break up bread. Scald milk (do not boil) add to bread and let cool.  Add sugar, melted chocolate, eggs and vanilla.  Mix all ingredients well.  Bake in preheated 350F degree oven with pudding pan foil covered and standing in pan of water for 1 1/2 hours.

Hard Sauce
4 oz unsalted butter
powdered sugar
half and half

Soften butter with fork until thick and creamy.  Add sugar and a little 1/2 and 1/2 to taste and to maintain smooth but thick consistency.  Add ‘lots’ of vanilla.  Refrigerate until hard.

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The Most Dangerous Cake in the World
Contributed by Nancy Hope Love


1 Coffee Mug
4 tablespoons flour(that’s plain flour, not self-rising)
4  tablespoons sugar
2  tablespoons baking cocoa
1  egg
3  tablespoons milk
3  tablespoons oil
3  tablespoons chocolate chips  (optional)
Small splash of vanilla

Add dry  ingredients to mug, and mix well .  Add the egg and mix thoroughly.
Pour in  the milk and oil and mix well.
Add the chocolate chips (if using) and  vanilla, and mix again.
Put your mug in the microwave and cook for 3  minutes at 1000 watts. The cake will rise over the top of the mug, but don’t be  alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT! (this can serve  2 if you want to share!)

And why is this the most dangerous  cake recipe in the world?  Because now we are all only 5 minutes away from  chocolate cake at any time of the day or night!

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Zucchini Bread
Contributed by Jeanette Heath

3 eggs
1 c. oil
2 c. sugar
2 c. peeled & grated zucchini
2 tsp. vanilla
3 c. flour
1 tsp. baking soda
1/4 tsp. baking powder
1 tsp. salt
3 tsp. cinnamon
1/2 c. nuts

Beat eggs until light and fluffy. Add oil, sugar, zucchini & vanilla. Mix lightly, but well. Mix flour, soda, baking powder, salt & cinnamon in bowl. Add flour mixture to 1st mixture and blend. Add nuts. Bake in two greased 9 X 5 inch loaf pans at 325 degrees for 1 hours or until tests done. Remove from pans at noce and cool on rack.

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Scottish Shortbread
Contributed by Jeanette Heath

1 lb. butter (put in bowl and let stand overnight to soften)
1 1/2 cups sugar
4 1/2 cups sifted flour

Mix together-knead like bread. Divide loaf into 3 equal part. Push gently into pie pans (or shortbread molds). Bake at 300 degrees for 1 hour or until light golden color on top.