First of all, Marina, I know how to post a pix, just don't know the buzz terms to tell you. Daphne, Labs, Denise or some other nerdie (meant lovingly, you know
) will be by soon to help you out.
The fudge pie recipe is posted here somewhere just posted it the other day for Theresa... I think.
* Exported from MasterCook *
Caribbean Fudge Pie
8 squares Baker's Semi-Sweet Baking Chocolate -- (1 box)
1 unbaked 9-inch pastry shell ( or just buy Pillsbury pie crust)
1 tsp. rum extract or vanilla
1/4 cup flour
3 eggs
1 cup chopped walnuts
3/4 cup firmly packed brown sugar
1/4 cup butter -- (1/2 stick) room temp.
2 tsp. instant coffee granules
1/2 cup walnut halves
Heat oven to 375 F.
Microwave chocolate in microwaveable bowl on HIGH 2 minutes or until almost melted, stirring halfway thru heating time. Remove and stir until completely melted Set aside.
Beat butter and sugar in large bowl until light and fluffy. Add eggs, 1 at a time, beating well after each addition.
Add chocolate, coffee and rum extract; mix well. Stir in flour and chopped walnuts. Pour into pastry shell. Decorate top of pie with walnut halves.
Bake in lower third of oven 25 minutes. Cool on wire rack. Refrigerate at least 1 hour or until ready to serve. Top with whipped cream or ice cream, if desired.
From Kraft Recipe card - early 90s.
Yes, Billy.....yyyyyeeeeewwwww, the heads were on.
Gloria, you've missed a great deal during you hiatus from the forums - I've mentioned Lefse quite often lately and probably even posted the recipe a time or two. Lefse is a Norwegian bread made from mashed potatoes and is cooked on a dry griddle. They look very much like a very large flour tortilla. You spread softened butter on them and sprinkle with granulated sugar and just enjoy the heck out of them as the melted butter runs down your arms.
This is my Grandmother's recipe -
* Exported from MasterCook *
Mom Shelledy's Lefse
5 large white potatoes (the old & mushy type)
2 cups sweet cream -- half & half, or milk & water
1 tsp. salt
3 T. butter
Flour for rolling the lefse out
1. Boil potatoes and mash until very fine.
2. Add cream, salt, and butter; beat until light.
3. Let cool (fairly)
4. Add flour until workable.
5. Roll out and bake on top of griddle (or wood burning stove)
More traditional instructions -
Follow above through #4 - the dough will be fairly dry, but stay together to be rolled out.
Wrap in plastic wrap and chill for 1 hour.
Roll the dough out into ropes and cut into one inch chunks.
Roll chunks into thin circles like tortillas.
Heat a griddle to about 400 F.
Place a circle of lefse on the griddle and cook until brown spots appear on the heated surface.
Flip and cook the same way on the other side.
Place between paper towels while coking the rest of the lefse.
To serve: Some folks like just butter, my family always smeared the softened butter over and topped with a sprinkling of granulated sugar.(some folks like cinnamon also Fold twice or roll into a cylinder. Eat and enjoy!!
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NOTES : My grandma made lefse for the family for all my life and probably years before that! I don't know how she kept up with us when the whole family was around her huge round kitchen table, soft butter and the sugar dish in front of us just waiting as the lefse came off her old wood stove. I know we must have eaten faster than she could cook them. This recipe is how she dictated her recipe to my sister, Joan, many years ago.
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And...that is probably more than you ever wanted to know about lefse.
![[Image: sweetbreads.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/sweetbreads.jpg)
![[Image: caribbeanfudgepie.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/caribbeanfudgepie.jpg)
