Annie Lauries Cold Oven Pound Cake. The recipe is in a much earlier blog (.http://sunniefood.blogspot.com/2007/09/annie-lauries-cold-oven-pound-cake.html )
Turned out way better than the first time I tried making it. Can't wait to have a taste.
Someone in my family used to make these next two pies for family gatherings.. Can't remember who, but I decided to make them and they taste really really good
Lemon Chess Pie
Ingredients:
9-inch unbaked pie shell
Rind of 2 lemons
1-1/2 cups sugar
4 eggs
1/4 cup milk
1/3 cup lemon juice
1 Tablespoon flour
2 Tablespoons cornmeal
1/4 cup melted margarine or butter
Note: When using the food processor to grind the peel, you get more lemon flavor because the lemon oil is released into the sugar.
Directions:
Preheat the oven to 350 degrees.
Peel two lemons thinly, cutting very little of the white pith just under the rind. Fit the food processor with the steel blade. Turn the machine on. Drop the lemon rind in and 1/2 cup sugar. Continue to grind until it makes a paste.
Stop the machine. Add the remaining ingredients; pulse until well mixed.
Pour into an unbaked pie shell. Bake in the preheated oven on the lower rack for 35 to 45 minutes until knife inserted between the center and the outer edge comes out clean.
Cool on a wire rack.
Without a food processor: grate lemon peel. Combine lemon peel, sugar and eggs. Beat well. Add the remaining ingredients and mix well. Pour into an unbaked pie shell and continue as above.
Note: You can get 9 slices by making cuts at "12 o'clock, 4 o'clock and 8 o'clock." Then slice each segment into 3 wedges
Chocolate Chess Pie
1 1/2 c. sugar
3 T. unsweetened cocoa powder
2 eggs
1 (5 oz.) can evaporated milk
1/4 c. melted butter (1/2 stick)
1 t. vanilla extract
Preheat oven to 350 degrees.
Mix sugar and cocoa together. Beat the eggs then add the cocoa mixture. Beat in the milk, melted butter, and vanilla. Pour mixture into a 9-inch unbaked pie shell (I use Pillsbury refrigerated pie crusts) and bake for 45 minutes or until set.
You may want to coverthe pie's edges with foil or a pie guard after the first 20 minutes, or when edges attain a good brown color... so they don't burn.) Let cool before slicing.
