For the big day, the attractive nuisance’s favorite family recipe.
Chocolate Pecan Pie
- 1 pie shell
- 1 cup chocolate chips
- 2 eggs, slightly beaten
- 1 cup sugar
- 1/2 cup corn syrup
- 1/2 cup flour
- 1 stick melted butter, cooled
- 1 cup pecans
- 1 teaspoon vanilla
Sprinkle bottom of pie shell with chocolate chips. Combine eggs with sugar, corn syrup, and flour. Gradually mix butter, then nuts and vanilla. Pour carefully over chocolate chips.
Bake at 325 for one hour. Serve with whipped cream or ice cream!
And for the day after, Mark Bittman’s recipe to use up some of that leftover cranberry sauce.
Combine 2 cups flour, 1 cup sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda and 1 teaspoon salt in a food processor. Pulse in 4 tablespoons chilled butter. Add 3/4 cup buttermilk, 1 tablespoon orange zest and 1 egg and pulse just until combined. Pour into a greased loaf pan and swirl in 1 cup cranberry sauce with a knife. Bake at 350 until a toothpick inserted into the middle comes out clean, at least 45 minutes.