chocolate pecan ritz pie

Chocolate Pecan Ritz Pie Recipe From Bettys Cook Nook

Sweet Formations

In honor of my brother’s birthday today (Betty’s son Tim), I’m making pie.

I broke away from my recent sequence of making recipes in the order I find them in Mom’s two cookbooks by skipping right to the dessert section of the green index card file that has about 100 recipes in it. A funny little recipe (see below) caught my eye because it had no name. So I chose it without doubt.

I almost named this “no name pie,” but I thought I could do better than that so “Chocolate Pecan Ritz Pie” seemed suitable enough.

Tim is the oldest of 3 of Louis and Betty’s kids. I’ve known him to be a fan of hunting and fishing, sports and good Tex Mex. Shown here is a picture of Tim as a yell leader at MacArthur High School from the 1970s – a time when our family was eating many of the recipes here at Betty’s Cook Nook.

I hope you enjoy this pie as much as I did. Hats off to you on your sweet day, big bro!

MarArthur Cheerleaders & Yell Leaders, 1975

Here’s a pic of my brother Tim when he was a Yell Leader at MacArthur High School. He’s the 3rd Yell Leader from left to right. #PerfectPosture

 

foodie tips ~

  Whipping cream or whipped cream? So whipped cream is whipping cream after it has been whipped. I’m not sure if this recipe really called for whipping cream to be poured on top, so I whipped mine. I prefer my whipped cream with tall, thick peaks – not flimsy and runny rivers which is what I associate with canned whipped cream.

I suppose I’m a bit of a whipped cream snob as I have a gourmet whipper that I, ahem, whip out when it’s time for the best. It only takes a few moments to make fresh whipped cream and I can sweeten and flavor the cream to my liking. Chocolate whipped cream? I’ve done it, and so can you!

  Here in Texas “nuts” is an abbreviation for “Texas Pecans.” Giddy up!

  If you also top the pie with more chopped pecans, I’m likely to high five you. #ThisIsTexas!

i. ingredients

| egg whites
1 cup | sugar
1 teaspoon | baking powder
1 cup | nuts, chopped (see above for cooking tip)
21 | Ritz brand crackers, crushed
to line pie plate | butter – better make it Falfurrias (my Grandmother’s favorite)
1 cup | whipped cream
to top | hershey chocolate bar, shaved

Chocolate Pecan Ritz Pie Recipe

ii. what to do

0. Preheat oven to 350°F.

1. Beat the egg whites until stiff.

2. Stir together the sugar and baking powder and add to the egg whites and gently fold in.

3. Add the pecans and the Ritz crackers and fold in.

4. Pour your mix into a buttered pie plate and bake in your preheated oven for about 25 minutes. Nobody likes charred pie so please watch carefully so that you don’t overcook this sweet dish!

5. Remove the pie from the oven and let it cool thoroughly. Use a cooling rack if you’re in somewhat of a hurry.

6. Top the pie with some fresh whipped cream and chocolate shavings and chill in the fridge for 1-2 hours. Serve chilled.

Yields about 6 – 8 servings

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

Chocolate Pecan Ritz Pie Recipe

A scan of Mom’s pie recipe. It was penned without a name so I coined it “Chocolate Pecan Ritz Pie.”

 

Chocolate Pecan Ritz Pie Recipe From Bettys Cook Nook

Flashback 1970s

I thought it would be fun to have a look at some vintage 60s and 70s whipped cream advertising.

While we often had Reddi-wip at the ready in our fridge, it looks like they didn’t run commercials in the good ol’ days (just print). Here’s one of the most peculiar print ads I found which seems to promise that serving Reddi-Wip will get you a man or sex. Or both. (Sous Chef‘s Note: We all know sex is really guaranteed after serving the Pineapple Cheese Salad recipe cleverly included in the ad. Um, NO thank you!

Reddi Wip Mate Bait

Since my family also enjoyed the fresh non-dairyness of Cool Whip Whipped Topping, here are some of their funny commercials:

I don’t have the heart to tell Little Susie that with Cool Whip “Swiggle” she really CAN keep her cake forever – that stuff surely lasts the test of time! #cardboard. Enjoy this 1970s spot:

Gomer Pyle and Cool Whip make for the perfect promotion for all Americans*. *Except those in Wisconsin.


black forest squares

Black Forest Squares Recipe

Just like bad hair days, not every single food photo I take turns out amazing. This is one of them! But I promise you this tasted oh, so good!

Into The Forest We Go

When the word “forest” comes to mind, I often think about the first forest I ever visited – the San Isabel National Forest in Colorado.

Time warp 1980. It was the year of my parent’s 25th wedding anniversary and in the San Antonio Express News Mom read about a small, charming getaway in south central Colorado called Cuchara (Spanish for “spoon”). The article tugged at her heart and a family trip to Cuchara was going to happen! Since the only vacations I had been on were to the Texas Coast and one trip to Nuevo Laredo where I spent more time in the hotel sick than out and about, I knew we were in for a big treat – even bigger than when the Brady Bunch went camping.

Our Kiker family of five piled into two cars and with our CB radios at the ready we made the 12+ hour drive from San Antonio to Cuchara. Just inside the Colorado state line I remember my first few moments outside of the car – the air smelled so foreign … and fresh! It was like Mother Nature had sprayed air freshener and beauty in all directions!

Resting at an altitude of 8,468 feet, Cuchara had no stop lights and a year-round population about 100 strong. So this was a place you came to unwind. Fishing, horseback riding, hiking, sitting and staring this way and that (literally) – all the things we didn’t do in our usual city life. Mom and Dad rented a cabin at Yellow Pine Ranch – a working dude ranch with everything you’d expect and more. Here along the Cuchara River there was a pond, horses and even a donkey named “Cucklebur.”

San Isabel National Forest

Into The Forest We Go!

The National Forest was expansive and we had fun enjoying the views from our 1970s Toyota Land Cruiser. Mountains, pine trees and quaking aspens were abound and my Dad later referred to this land as “God’s Country.” It came as no surprise that in November of the same year Mom and Dad were back in Cuchara scouting for land to purchase so they could build a cabin in the woods – a joint venture with their friends Margie and Herb from Waco.

That is the kind of effect the beauty of a forest can create! Now let’s make black forest squares!

foodie tips ~

 As my kitchen smarts continue to deepen, I’m reminded that all pans are not alike! Glass and metal pans cook differently and you might find that if you’re cake is a little burned around the edges, you might switch to metal bakeware. Here’s why.

 In the 1970s while whip cream often came from the can, these days I use my gourmet whipper which creates a super fresh whip. When you make your own whipped topping you can flavor the creams but for this recipe we chose to go with the standard recipe.

i. ingredients

1 package | chocolate cake mix
8 ounces | sour cream
1 package (4-serving size) | instant chocolate pudding mix
1 cup | milk
¼ cup | crème de cassis … or brandy (I had brandy on hand)
16 ounce can | pitted dark sweet cherries
2 tablespoons | sugar
1 tablespoon | cornstarch
to serve | fresh whipping cream
¼ cup | sliced almonds, toasted

ii. what to do

0. Preheat oven to 350°F.

1. Prepare the cake mix according to the package directions. Turn batter into a greased and floured 13 x 9 x 2-inch baking pan. Bake 10-12 minutes or until an inserted knife comes out of the middle clean. Cool completely in pan.

2. In a large mixer bowl beat together the sour cream, dry pudding mix, ⅓ cup of the milk and the crème de cassis or brandy until the mixture is fluffy. Gradually add the remaining milk, beating until smooth. Pour mixture over the cooled cake and chill.

Black Forest Squares by Betty's Cook Nook

3. Meanwhile, drain the cherries, reserving ¾ cups of the syrup. In a sauce pan combine the sugar and cornstarch. Gradually stir in the reserved syrup. Cook and stir over medium heat until thick and bubbly. Cook and stir 1 minute longer. Add the drained cherries, remove from heat and cool.

4. Spread the cool cherry mixture on top of the chilled pudding layer. Cover and chill several hours or overnight.

5. To serve – whip fresh cream to soft peaks. Pipe over cherry mixture in a lattice design. Sprinkle with the toasted almonds. Cut into squares and enjoy!

Yields about 12 squares, depending on size

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

Black Forest Squares Recipe

Here’s a scan of Mom’s original recipe. Ironically it was from a 1980 Betty Homes and Gardens Magazine – the same year we took our awesome trip to Colorado (mentioned above).

From The Cuchara Mountaintop

Over the river and through the wood … we find ourselves above the tree line atop Colorado.


fudge pie

A Fudge Pie Recipe From Betty's Cook NookOh, Fudge!

When things go wrong I’m not quite sure why “oh, fudge” became synonymous with its less appropriate saying but to me “oh, fudge” is a great thing!

Even though one of my favorite movies wasn’t created until 1983, one of the most famous of “oh, fudge” scenes was created in this passage from A Christmas Story. Before we make fudge pie let’s enjoy a bit of this timeless classic:

foodie tips ~

 In the 1970s we would likely have enjoyed whipped cream from the can. Thank you, Reddi-wip! These days I use my gourmet whipper that I scored at Williams-Sonoma – it really creates a great whip. When you make your own whipped topping you can flavor the creams but for this recipe we chose to go with the standard recipe.

A Fudge Pie Recipe From Betty's Cook Nook
i. ingredients

1 stick | unsalted butter (my Mom’s Mom “Nanny” insisted on Falfurrias brand butter)
3 squares | unsweetened chocolate
| cage free eggs, slightly beaten
3 tablespoons | white corn syrup
¼ teaspoon | salt
1 teaspoon | vanilla
1 ¼ cup | sugar
| unbaked pie shell
to serve | fresh whipped cream

ii. what to do

0. Preheat oven to 350°F.

1. Melt butter and chocolate in a double boiler.

2. To the eggs add the corn syrup, salt, vanilla and sugar.

3. Temper the eggs by adding the chocolate mixture in thirds. Turn then pour into the unbaked pie shell.

A Fudge Pie Recipe From Betty's Cook Nook

This Fudge Pie Is Ready For The Oven

4. Bake in preheated oven for 25-30 minutes (we cooked our pie for quite a bit longer – we were using our new gas oven). The pie’s center will be moist and fudgy.

To serve: Let the fudge pie rest until cool. Slice and top with some fluffy whipped cream.

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

A Fudge Pie Recipe From Betty's Cook Nook

A Fudge Pie Recipe From Betty's Cook Nook

A Scan Of Mom’s Fudge Pie Recipe – Compliments Of Mrs. Henry Cohen


pistachio ice cream

A Pistachio Ice Cream Recipe From Betty's Cook Nook

This One’s For You, Dad

Back in the 1970s when we made homemade ice cream we crafted it by pouring the cream mixture into an old-fashioned hand-crank machine container and surrounding it with some ice, rock salt, and a whole lotta love.

Ice cream from the good ole days!Losing my Dad when I was 15 years young was a nightmare I hate to remember. Luckily I knew Dad long enough to cling to special things about him that I hold near and dear more than 30 years later:

  • His love of the Texas Coast including key essentials like how to hypnotize a Texas crab, how to transform a cola can into a mini “bait bucket” you can wear around your neck (no kidding), and of course the joy of wade fishing.
  • How to properly shave by wetting your finger and wiping it across your lips to remove any shaving cream that covers your lips (this trick I noticed before I was old enough to begin shaving).
  • The love of outdoor grilling.
  • And Dad’s love of pistachio ice cream.

While ice cream makers have advanced over the years, I know for certain that this Cuisinart recipe would have been one of Dad’s favorites. I hope you try your hand at this creamy, lip-smakin’ pistachio-y bowl of awesome!

foodie tips ~

  This ice cream kept extremely well in my “third pan” in the freezer for more than a week. After that the highly coveted ice cream was all gone … POOF!

  2 ¼ cups of pistachios? You will enjoy a lotta nutty goodness in every single bite! You’ll also enjoy more pistachio taste than what you’ll get from store brand ice creams.

How to make pistachio ice cream

i. ingredients

2 ½ cups | whole milk
| whole vanilla bean, halved and seeds scraped
⅔ cup | granulated sugar, divided
2 ¼ cups | unsalted pistachios, shelled, roasted and divided
2 cups | heavy cream
a pinch | salt
6 large | egg yolks
¼ teaspoon | pure almond extract
to make | a cuisinart® ice cream maker … or your favorite hand-crank ice cream maker

ii. what to do

1. In a medium saucepan set over medium-low heat, stir together the milk, vanilla bean (including the pod), half of the sugar and 1 ½ cups of the pistachios. Bring the mixture just to a boil. Remove from heat; let mixture steep for 1-2 hours. After steeping, add the cream and salt and gradually return the mixture just to a boil over medium-low heat.

2. When the pistachio-cream mixture is reheating, combine the yolks and remaining sugar in a medium bowl. Using a hand mixer on low speed or a whisk, beat until everything is pale and thick.

3. Once the pistachio-cream mixture has come to a slight boil, whisk about ⅓ of the hot mixture into the yolk-sugar mixture then the final ⅓. Add another ⅓ of the mixture, then return the combined mixture to the saucepan. Using a wooden spoon, stir everything constantly over low heat until it thickens slightly and coats the back of the spoon. This mixture must NOT boil or the yolks will overcook. This process should only take a few minutes.

4. Stir in the almond extract and pour the mixture through a fine mesh strainer, discarding the vanilla pods and pistachios. Bring to room temperature. Cover and refrigerate 1-2 hours, or overnight.

5. Turn on your Cuisinart ice cream maker. Pour the mixture into the frozen freezer bowl and let mix until thick, about 20 minutes. When the ice cream is almost done churning, add the remaining toasted pistachios through the opening at the top of the ice cream maker. The ice cream will have a soft, creamy texture. If a firmer consistency is preferred, transfer the ice cream to an airtight container and place in freezer for about 2 hours.

To serve, remove from freezer 15 minutes before serving; if you’re lucky you’ll see creamy globs of awesome form on the ice cream.

Enjoy the greatness!

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook


spaghettini bolognese

A Spaghettini Bolognese Recipe From Betty's Cook NookCrazy For This Bolognese

I’m confident this is the first of Mom’s recipes I found cut out with Pinking Shears (see the pic below).

Mom was an expert artist, although she would never consider herself as such [insert a Betty-blush here]. Mom’s artistic mediums spanned food, paper, wood, plants and cloth, where her pinking shears were one of her essential tools.

Mom loved sewing so much she found a way to include a sewing closet into her and Dad’s bedroom so there’s no doubting her passion for handmade clothes. Mom made many of her dresses, my band uniforms – she even sewed printed labels bearing my name into my clothes. I wish I still had the hand-painted denim shirt she made me based on my wish – a red barn complete with a scattering of farm animals painted in her “Oh, Betty” style.

I love it when I can find evidence of when Mom’s recipes came into existence. This one was from the May 1975 issue of Family Circle. I hope you enjoy it as much as we did. My partner Joe said this sauce was better than his sauce. That really says a lot since his Red Sauce recipe is my favorite.

foodie tips ~

  Spaghettini? We had to look it up. And we briefly lived in Italy. It’s thin spaghetti. How to pronounce “bolognese?” This dish hails from Bologna, Italy, so it’s pronounced with four syllables – not three. Like boh-loh-NYEH-zeh. If you’re doubting your Italian pronunciation you can simply refer to it as a ragù, making sure to pepper your pronunciation with some hearty Italian hand gesturing.

  Pump up the jam. I added more carrot, celery and garlic. More cowbell? Well, that’s an ingredient for another special recipe.

  Why not serve this dish with some sidekicks? Some pepperoni-cheese bread and a side salad would hit the spot. It’s called a side salad so there’s more room for the bread. :~)

i. ingredients

¼ pound (about 1½ cups) | mushrooms, sliced
| carrot, sliced
1 clove | garlic, crushed or minced
½ cup | onion, chopped
½ cup | celery, chopped
½ cup | green pepper, chopped
2 tablespoons | wesson oil*
¾ pound | Italian sausage, casings removed and broken-up with a spoon
2 15-ounce cans | Hunt’s tomato sauce
½ cup | water
¼ cup | dry red wine (not optional)
1 teaspoon | sugar
¼ teaspoon | Italian herb seasoning

* We argued over this one. I wanted to use olive oil and Joe said “stick to the recipe the first time,” my very own cardinal rule. Joe won. But I still snuck-in more carrot, celery and fresh garlic since I wasn’t changing an ingredient. Besides, who gets all excited over one carrot, celery stalk or garlic clove?! Not me, that’s who!

ii. what to do

1. In a medium pan or Dutch oven, sauté the mushrooms, carrot, garlic, onion, celery and green pepper in the oil.

2. Add the sausage and cook until it’s no longer pink. Drain the fat (or not) … we don’t judge.

3. Add the remaining ingredients and simmer, uncovered, for about 40 minutes. Stir occasionally.

4. About 25 minutes into the simmer you can prepare your spaghettini by preparing your pasta according to the instructions.

5. Serve the bolognese over hot, cooked thin pasta.

Yields 5+ servings.

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

Here’s a scan of Mom’s original recipe.

A scan of Mom's Spaghettini Bolognese recipe ... as clipped from the May 1975 issue of Family Circle Magazine.

A scan of Mom’s Spaghettini Bolognese recipe … as clipped from the May 1975 issue of Family Circle Magazine.


onion lover’s twist

Onion Lover's Twist Bread RecipeAre You Bready For This?

After setting my appetite on making this twisted bread, I realized that Mom’s cut-out recipe had a seriously odd shape and some of the article was missing (see the original far below). I flipped the time-worn clipping over and realized that Mom must have really cut out the recipe on the reverse as the shape and article size were spot on. Finger to forehead!

An Artist's Rendering Of The 1968 World's Fair in San Antonio

An Artist’s Rendering Of The 1968 World’s Fair in San Antonio

What was on the back, er front, of the recipe? A 1970s story about NIOSA which included a recipe for Quiche Lorraine – a dish that garnered serious street cred at the 1968 World’s Fair held in my hometown of San Antonio. H.R. Pufnstuf debuted at the fair – something I just learned!

A few words about this recipe: I was super-surprised to learn that the recipe’s creator – Mrs. Nan Robb – won $25,000 for the recipe … in 1970!

$25,000 is a lot of money today. So while I joked about eating $25,000 bread, today I found out that after inflation, in 2015, $25,000 of 1970 money is really worth about $155,000! For real!

So now you have a funny story to serve along with this bread!

 

Patrick's Bucket List. I'm Honing In On SNL, The Lotto, Ellen And Oprah!foodie tips ~

❤  I’ve had a few foodie fails here at Betty’s Cook Nook. My first attempt at making the dough for this recipe is one of them! Turns out the yeast I had on hand was old and after mixing everything together I think the bread actually fell rather than rose. LOL. So make sure and score some fresh yeast from the store to ensure your bread will rise to the rooftops.

  Feeling a little insecure about my ability to rise bread, I resorted to some online research to look for tips. Warm ovens and heating pad suggestions aside, I netted out with boiling some water in a glass measuring cup to warm my microwave. I covered my dough-filled bowl with a towel, inserted it into the microwave along with the water and let it do its thing for an hour. The dough more than doubled in size. Magic!

  You can easily half this recipe. What I wound up with was about the size of a boogie board. You can also make two “half-sized” loaves by cutting the dough strips in half before braiding – what better way to give a $12,500, er $77,500 gift (post inflation) to a friend?!

  I’m not going to point out the obvious but since I obviously pointed something out … you can introduce any of your favorite ingredients into the filling for this twisted bread recipe. I’m thinking of ham and cheese or bacon and maybe a little scallion.

i. ingredients

for the dough:
1 package | active dry yeast
¼ cup | warm water
4 cups | flour (separated into two 2 cup piles)
¼ cup | sugar
1 ½ teaspoons | salt
½ cup | hot water
½ cup | whole milk
¼ cup | butter, softened (Mom’s Mom “Nanny” always insisted on Falfurria’s brand butter)
| cage free egg

for the filling: 
¼ cup | butter (you know what to do)
1 cup | onion, finely chopped (we used yellow)
1 tablespoon | parmesan cheese, grated (we used 2-3 tablespoons)
1 tablespoon | sesame seeds or poppy seeds (we used sesame)
1 teaspoon | garlic salt
1 teaspoon | paprika

ii. what to do

1. Grease a large cookie sheet and set aside. That was easy!

2. In a large mixer bowl dissolve the yeast in warm water. There’s no need to sift the flour – add 2 cups of the flour to the yeast mix (reserving the 2 cups of flour for later), and add the sugar, salt, water, milk, butter and egg. Blend at low speed until moistened then crank up the speed to medium and beat for 2 minutes. By hand, stir in the remaining 2 cups flour to form a soft dough. Mix it well! Cover the dough and let it rise in a warm place until light and it has doubled in size, about 45-60 minutes.

Onion Lover's Twist Bread Recipe From Betty's Cook Nook3. While the dough is doing it’s thing let’s make the filling. Melt the butter in a saucepan over medium heat. Add the remaining filling ingredients above and mix well. Let rest.

4. After the dough has risen, stir it down. Transfer from bowl then toss it around on a floured surface until no longer sticky. Roll the dough out to a 18″ x 12″ rectangle. Cut the dough into three 18″ x 4″ strips.

5. Spread each strip with the filling mixture, making sure to leave about a half inch around all edges filling-less so you’ll be able to pinch and seal the edges together (you’ll want them sticky). Start with the 18″ side and roll each strip up and press/seal the edges together so the filling is safe inside the doughy roll-up.

6. On your prepared cookie sheet, braid the 3 rolls together. Cover and let it rise in a warm place until light and doubled in size, about 45-60 minutes.

7. Bake in a preheated 350°F oven for 30-35 minutes, until golden brown.

I loved this bread warm and fresh out of the oven. You could also slice it to make a savory sandwich bread.

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

Here’s a scan of Mom’s original recipe.
I joked above about the odd shape of this cut out. Here’s another Betty’s Cook Nook recipe with a funky shape!

A Scan Of Mom's Onion Lover's Twist Recipe

Winner! Winner! Chicken Dinner!

It’s not a chicken dinner per se but today is your lucky day – I’m posting the reverse side of the Onion Lover’s Twisted Bread recipe! Go on, click on it for a larger view of what’s coming next to Betty’s Cook Nook!

Special Preview : A Scan Of Mom's Coveted Quiche Lorraine Recipe


mississippi mud pie

From MS to TX. With Love.
A Mississippi Mud Pie Recipe From Betty's Cook Nook

This recipe is dedicated to Lou Bodin and Louis Kiker.
I wish y’all had met in person.

~      ~

In this crazy world there are few things that shake the heart in a great way.

This recipe is one of them.

My sister-in-law’s sister-in law “Dollie” may sound like a far distant relative but I can assure you she is loved family through the heart. And through this recipe.

Dollie gifted me one of the most amazing presents ever – a handmade cookbook of her Mother-in-Law’s recipes. Each page of the cookbook was made with the beauty only time and artistic grace can create – picture recipes and family photos adorned with layers of shiny jewels, custom cutouts, ribbons and more surprises with every turn of the page. The cookbook sits on my highly coveted shelf of Betty’s Cook Nook recipes.

What I find amazing is that Dollie really had no reason to make me a cookbook but as she crafted some books for her family she included me, which means a lot. Her prized recipes helped bolster the family recipes I have from my Mom “Betty” so a new culinary door has been opened!

This pie? I think of it like a super tasty brownie with a magical middle. We ate every last bit of it! If you like chocolate and marshmallow, scroll down now and get started!

Lou Bodin's Cookbook Made By Dollie Bodin

Lou Bodin’s Cookbook Lovingly Made By Dollie Bodin

foodie tips ~

  In Texas, “nuts” is an abbreviation for pecans. If you think I’m joking, just ask the squirrels. They are crazy for ’em as our doggies Boomer and Harley.

  Butter vs. margarine differences aside, my Grandmother Nanny insisted on Falfurrias brand butter so it’s a staple in my kitchen. I have 3 boxes in my fridge right now – just so I don’t accidentally run out. :)

i. ingredients

for the cake

| cage free eggs
2 cups | sugar
2 sticks | butter, melted
1 ½ cups | flour
⅓ cup | cocoa
1 teaspoon | vanilla
2 cups | nuts, finely chopped
1 cup | coconut (optional and suggested)
1 jar | cream of marshmallow

for the icing

1 stick | butter
6 tablespoons | milk
⅓ cup | cocoa
1 teaspoon | vanilla
1 box (1 pound) | powdered sugar
2 cups | nuts, finely chopped

ii. what to do

1. Heat It Up: Preheat your oven to 350°F.

2. Make Dough:
 Beat eggs until “lemoney.” Add sugar, a little bit at a time, and beat two minutes with an electric mixer. Add to this the two sticks of melted butter.

3. Mix It Up: Sift the flour and cocoa together. Add gradually to the egg-sugar mixture. Add the vanilla, nuts, and lastly the coconut (if used). PS ~ I used coconut!

4. To Bake: Pour the dough into a greased and floured 9″ x 13″ pan (or close to that size). Bake your preheated oven for 30 minutes. While still warm, spread the marshmallow cream over the top of the cake. Oooey gooey awesomeness!

5. To Frost: Mix together the butter and milk and warm it all together. Add the cocoa. Gradually add the powdered sugar and the vanilla. Top with the nuts.

Serves: 18 or more servings, depending on the size of your cut 

Thank you, Lou, for this recipe! And thank you, Dollie, for your generous gift!

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

Here’s a scan of Lou’s recipe that Dollie included in her cookbook gift – click the image to zoom-in on detail of the recipe instructions … and the crafting skills of Dollie. :)

A Scan Of Lou Bodin's Mississippi Mud Pie Recipe

 If you’re still reading why not check out another recipe of Lou’s? Chocolate Covered Peanut Butter Balls!