SON-Cookbook-2020
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CAROLINE’S CANDIES<br />
Submitted by: Ellen Kurtzman<br />
INGREDIENTS<br />
• 6 Tbs butter<br />
• 1 lb confectioners’/powered sugar (sifted)<br />
• ¹∕ ³ c. crème de menthe<br />
• Semi-sweet chocolate pieces<br />
DIRECTIONS<br />
Melt butter, add sugar and crème de menthe gradually until smooth.<br />
Let sit/cool in refrigerator.<br />
Roll into small balls.<br />
Melt chocolate and coat crème de menthe balls into chocolate .<br />
Place coated balls on wax paper and refrigerate until serving.<br />
CHOCOLATE BOURBON PECAN PIE<br />
Submitted by: Melissa Jacklin<br />
Serves: 8 Prep Time: 30 minutes Cook Time: 1 hour<br />
INGREDIENTS<br />
• 1 9 in pie shell<br />
• 1 c. white sugar<br />
• 1 c. light corn syrup<br />
• ½ c. butter<br />
• 4 eggs, beaten<br />
• 1 tsp. vanilla extract<br />
• ¼ tsp. salt<br />
• 6 oz. semisweet chocolate chips<br />
• 1 c. chopped pecans<br />
• Extra pecans in for decor<br />
DIRECTIONS<br />
Preheat oven to 325 degrees F.<br />
In a small saucepan, combine sugar, corn syrup, sand butter or margarine.<br />
Cook over medium heat, stirring constantly, until butter melts and sugar<br />
dissolves. Cool slightly.<br />
In a large bowl, combine eggs, bourbon, vanilla, and salt. Mix well. Slowly pour<br />
sugar mixture into egg mixture, whisking constantly. Stir in chocolate chips<br />
and pecans. Pour mixture into pie shell.<br />
Bake in preheated oven for 50-55 minutes, or until set and golden.<br />
Optional, decorate with half pecans on top. May be served warm or chilled.<br />
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