Lindy's Recipes

This recipe comes from Baker’s Chocolate

Ingredients:            

Directions:

1. Microwave chocolate and 2 Tbsp. of the milk in large microwavable bowl on HIGH for 1 ½ to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is melted completely.
2. Beat in cream cheese, sugar and remaining milk until well blended. Refrigerate about 10 minutes to cool.
3. Gently stir in whipped topping until smooth. Spoon into crust.
4. Freeze 4 hours or until firm. Garnish as desired. Let stand at room temperature or in the refrigerator about 15 minutes until pie can be cut easily.

Store leftover pie in freezer.

This recipe comes from Aunt Pat

Ingredients:

Directions:

1. Cream butter, sugar and vanilla.
2. Add eggs and beat well.
3. Blend in chocolate, then stir in flour and nuts.

Bake in greased 9″ pan at 350° for 30-35 minutes.

Yield: about 4 dozen

Ingredients:

Directions:

1. In a large mixing bowl, beat the cream cheese and extract until smooth. Gradually add confectioners’ sugar, beating well. Shape into 1-in. balls. Place on waxed paper-lined baking sheets. Flatten int0o patties. Cover and refrigerate for 1 hour or until chilled.

In a microwave, melt chips and shortening; stir until smooth. Cool slightly. Dip patties in melted chocolate; place on waxed paper until firm. Store in the refrigerator.

This recipe comes from Mom

Ingredients:

Directions:

1. Preheat oven to 350°. Beat flour, brown sugar and butter in a small bowl until crumbly. Press mixture on bottom of greased 13 x 9-inch baking pan. Bake 12 to 15 minutes, or until lightly browned.

For filling; beat eggs, corn syrup, granulated sugar, butter and vanilla in medium bowl with wire whisk. Stir in chocolate and nuts. Pour evenly over baked crust. Bake for 25 to 30 minutes or until set. Cool in pan on wire rack.

This recipe comes from “Tea Time” Restaurant

Ingredients:

Directions:

1. Mix all ingredients together.
2. Pour into greased pie plate.

Bake at 350° until knife inserted in center comes out clean. (Approximately 30 minutes.)

Ingredients:

Directions:

1. Line two baking sheets with parchment paper, set aside. In a 4-quart saucepan, combine buttermilk, baking soda, and sugar. Over medium-high heat, bring to a rolling boil, stirring constantly. To prevent crystals from forming during cooking, wash side of pan with a pastry brush dipped in water.

Cook, without stirring, until a candy thermometer registers 240° (soft-ball stage), about 15 minutes. Remove from heat. Add butter and bourbon; stir with a wooden spoon until butter melts. Stir in pecans; beat with wooden spoon for 30 seconds. Immediately spoon 1 tablespoon of pecan mixture onto prepared baking sheet, forming a 2-inch disk. Repeat with remaining mixture. If mixture begins to harden, return to heat for 1 minute, scraping down sides and stirring. Let disks stand until set, about 1 hour.