I Need a Recipe!

[ebk57]

1 hour ago, BooksRule said:

I'm looking for a recipe for an old-fashioned chocolate pie (not the kind with pudding, milk, and Cool Whip that you chill).  I want the kind with cocoa, egg yolks, sugar, etc. that you cook on the stove into a thick custard and then put into a pre-baked crust.  I know I can find recipes online, but if any of you have one that you think is really good, please let me know. My mom used to make a good chocolate pie, but I don't have her recipe and she's no longer here for me to ask.

No cocoa, and whole eggs, but I've never made anything from Maida Heatter that I haven't loved.   So it's probably great (although I can't guarantee that since I haven't made it).

Maida Heatter's Chocolate Fudge Pie

[BooksRule]

1 hour ago, chessiegal said:

I looked in my Mom's recipe box (which means it is pre-1973) and she has a recipe for chocolate cream pie marked "Hershey's" that calls for Hershey cocoa and starts with scalding milk over a double boiler. Sounds old school if you're interested.

I have two Hershey's cookbooks from quite a few years ago.  I'll do some looking to see if it's there. Thanks!

[chessiegal]

I'm guessing my Mom got the recipe from the back of a can of Hershey's cocoa.

I took out some diaries of my Mom's earlier this year. She made pies about every week.

[Ancaster]

On 12/18/2024 at 11:33 AM, Anela said:

This is one of the soup recipes that I might go back to, to save money (no needing to add things like chicken).

 

I use four cups of stock, and two cups of water, in the instant pot. I use less orzo, too, so that I have a lot of broth. 

And then there's this one:

https://www.101cookbooks.com/immunity-soup/

 

I know it's extra work (and another pot), but if I'm making a soup with any kind of noodle/pasta - orzo, rice noodles, whatever - I've learned to cook it (and store leftovers) separately and add it individually to the bowls of hot soup as you serve.  This way, if the soup is kept on simmer or when you reheat leftovers, the pasta doesn't get impossibly over-cooked.

I remember more than one occasion where, for example, a pot of minestrone has been sitting on the stove top for a couple of hours and become a glutinous mess because the pasta has got gummier and gummier.  And forget about leftovers.

[Bastet]

2 hours ago, Ancaster said:

I know it's extra work (and another pot), but if I'm making a soup with any kind of noodle/pasta - orzo, rice noodles, whatever - I've learned to cook it (and store leftovers) separately and add it individually to the bowls of hot soup as you serve.

That's what I do.  I don't eat a lot of soups with pasta, so it's not often I have to take the extra step, but well worth it when I do in order to preserve the texture of the pasta.

[BooksRule]

My chocolate pie turned out pretty good.  I went with a recipe I found online after comparing several.  Most had similar ingredients, but with some variation (2 eggs instead of 4; evap. milk, whole milk, etc. Mainly amounts of ingredients).

4 T. cocoa powder

3/4 C. sugar

5 T. flour

1/4 t. salt

2 egg yolks, slightly beaten

1 1/2 C. whole milk

Whisk all of these ingredients in a saucepan on medium. Stir constantly (about 5 or 6 minutes) until as thick as you want it to be (it doesn't really thicken up more after you add it to the pie shell). Remove from heat and stir in 1/2 t. vanilla and 1 T. butter.

Pour (spoon) into a baked pie shell.

(You would usually use the egg whites and make a meringue --and brown in the oven-- but my dad doesn't like meringue and this was mainly for him. We just used whipped cream on each slice.)

I liked it because it wasn't overly sweet and kept its shape when you cut a slice. I'll definitely make it again soon.

[EtheltoTillie]

I am looking for a good recipe for crabmeat au gratin.  This used to be a restaurant staple in the 70s.  No one serves it anymore.  I found some on-line recipes and they all have some variations.  I'm going to try one, but not today.