From the Clabber Girl Recipe Book
“RECIPES TO WARM THE HEART””
Originally printed in the 1985 “”Clabber Girl Recipe Book”””
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From the Clabber Girl Recipe Book
“RECIPES TO WARM THE HEART””
Originally printed in the 1985 “”Clabber Girl Recipe Book”””
1/3 cup water
1/2 cup whole pecans
1 1/4 tsp vanilla extract
1 cup all-purpose flour, sifted
1 1/4 tsp Clabber Girl Baking Powder
1 9-inch unbaked pie shell*
1/2 tsp salt
1 cup sugar
1/4 cup shortening
1/4 cup cocoa
1 egg
1 tbsp instant coffee
1/2 cup milk
Combine 1/4 cup sugar, cocoa, coffee, water and 1/2 teaspoon vanilla extract; set aside. Cream shortening, 3/4 cup sugar, 3/4 teaspoon vanilla extract; beat in 1 egg. Sift together flour, Clabber Girl Baking Powder and salt. Add flour mixture to creamed mixture alternately with milk. Beat until blended. Pour cocoa mixture into pie shell. Without blending, spoon batter on top of cocoa mixture. Arrange pecans on top. Bake at 375 F for 40 minutes, or until firm. Cool. Serve with whipped cream.
1/3 cup water
1/2 cup whole pecans
1 1/4 tsp vanilla extract
1 cup all-purpose flour, sifted
1 1/4 tsp Clabber Girl Baking Powder
1 9-inch unbaked pie shell*
1/2 tsp salt
1 cup sugar
1/4 cup shortening
1/4 cup cocoa
1 egg
1 tbsp instant coffee
1/2 cup milk
Combine 1/4 cup sugar, cocoa, coffee, water and 1/2 teaspoon vanilla extract; set aside. Cream shortening, 3/4 cup sugar, 3/4 teaspoon vanilla extract; beat in 1 egg. Sift together flour, Clabber Girl Baking Powder and salt. Add flour mixture to creamed mixture alternately with milk. Beat until blended. Pour cocoa mixture into pie shell. Without blending, spoon batter on top of cocoa mixture. Arrange pecans on top. Bake at 375 F for 40 minutes, or until firm. Cool. Serve with whipped cream.