New Cookbook Request: We have about a dozen new recipes, but we need more as we put together the second cookbook that features the best family recipes from our guests here at the Carriage Way. The cookbook will have one recipe on a page and we would like you to provide a short story that complements the recipe. Send us only your best and if we print your recipe, we will send you a complimentary copy. For inspiration, David and Rosemary from Littleborough in the UK sent us their recipes for Parkin (ginger cake) and Irish Whisky Christmas Cake and we love the background information.
Below is one of John's favorite recipes around the Holidays (because it has chocolate in it, of course!)
Chocolate Pecan Pie
Makes: one 9-inch pie
2 (1 oz.) squares of unsweetened chocolate
3 Tbsp. butter
1 cup light syrup
3/4 cup sugar
1/2 tsp. salt
3 eggs, slightly beaten
1 tsp. vanilla
1 cup pecans, chopped
1 9-inch pie shell, unbaked
In a double boiler, melt chocolate and butter together. In a separate pan combine corn syrup and sugar and simmer for 2 minutes.
Add chocolate mixture and cool. Add salt to egg. Slowly dribble syrup mixture into eggs, while stirring.
blend in the vanilla and pecans. Pour into pie shell. Bake 35-45 minutes at 325 degrees. Top with whipped cream.
Next time you are in St. Augustine, try Claude's Chocolate on King Street
Cleaning tip: If you drop some wax on your clothing, try freezing the garment and then peel off as much as possible. Place an absorbent cloth over the stain and use a hot iron to remove the remaining residue, changing the cloth as needed. If the wax has a dye in it, use rubbing alcohol to remove the color.