CHOCOLATE WALNUT TART
Pastry for single crust pie (9")
1 c. coarsely chopped walnuts
1 c. semi-sweet chocolate chips
3 eggs
¾ c. dark corn syrup
½ c. packed brown sugar
¼ c. butter, melted
1 tsp. vanilla extract
Press pastry onto the bottom and up the sides of an ungreased 9-inch fluted tart pan with removable bottom; trim edges. Sprinkle walnuts and chocolate chips onto crust. In a small bowl, combine the eggs, syrup, sugar, butter and vanilla together. Pour over nuts and chips. Bake at 350°F. for 25-30 minutes until top is bubbly and crust is golden brown. Cool on wire rack. Refrigerate leftovers.
CORN PUDDING
½ c. sugar (or more if you like it sweeter)
3 Tbs. all-purpose flour
4 eggs
1 c. half-and-half
¼ c. melted butter
Couple dashes of salt
½-2 tsp. vanilla extract
1 can whole corn (15¼ oz.), drain completely
1 can cream corn (14¾ oz.)
Combine the sugar and flour. Whisk together t...
To view the rest of this article, you must log in. If you do not have an account with us, please subscribe here.