• 2 oz. unsweetened chocolate
• 1 cup sugar
• 1 cup boiling water
• 3 Tbsp. flour
• 2 eggs, separated
• 1 Tbsp butter
• 1 tsp. vanilla

• 1 baked 8″ or 9″ pie shell

Stir flour and sugar in top of double boiler.  Add boiling water.  When smooth add chocolate and stir micture over hot water until chocolate melts.  Remove from fire, add yolks beaten with 1 Tbsp water.  Then add butter.  Cook in double boiler 10 minutes, stirring occasionally.  Cool and add vanilla.  Place in baked  pie shell.  Top with whipped cream and chocolate shavings or with meringue.

Posted by Carol under Dessert, Oma's favorites

• 1 1/2 cup pumpkin**
• 1/4 cup brown sugar
• 1 Tsp cinnamon
• 1/2 tsp. ginger
• 1/2 tsp. salt
• 2 eggs, slightly beaten
• 1 1/2 cup milk
• 1/2 cup cream

• 1 9″ unbaked pie shell

** You can also use butternut squash. Cut in half, take out the seeds, and bake face down at 350 for an hour.

Mix ingredients and pour into pie shell.  Bake in preheated oven at 425 degrees for 15 minutes then reduce heat to 350 degrees and bake another 45 minutes or until knife inserted in center of pie comes out clean.

Posted by Carol under Dessert, Oma's favorites

• 2 egg whites
• 1 tsp. vanilla
• 1/4 tsp. cream of tartar
• 1/4 tsp. salt
• 3/4 cup sugar
• 6 oz. (1 cup) semi-sweet chips

Beat egg whites, vanilla, cream of tartar and salt until soft peaks.  Gradually beat in sugar until mixture is very stiff and glossy.  Fold in chips.  Drop by teaspoonfuls onto baking sheet lined with brown paper or foil.  Bake at 300 degrees, on top rack of oven for 25 minutes (or a little less).

Posted by Carol under Cookies, Oma's favorites

Serves 4 to 6 as a first course

• 6 tablespoons extra-virgin olive oil
• 1 red bell pepper, cut into 1 by 1/4 inch pieces
• 1 pound asparagus, trimmed of tough ends and cut on bias into 1-inch pieces
• table salt and ground black pepper
• 1 medium shallot, sliced thin (about 1/4 cup)
• 4 teaspoons sherry vinegar
• 1 medium garlic clove, minced
• 1 bag of baby spinach
• 4 ounces goat cheese

Heat 2 tablespoons oil in 12-inch nonstick skillet over high heat until beginning to smoke; add red pepper and cook until lightly browned, about 2 minutes, stirring only once after 1 minute. Add asparagus, 1/4 teaspoon salt, and 1/8 teaspoon pepper; cook until asparagus is browned and almost tender, about 2 minutes, stirring only once after 1 minute. Stir in shallot and cook until softened and asparagus is tender-crisp, about 1 minute, stirring occasionally. Transfer to large plate and cool 5 minutes.2. Meanwhile, whisk remaining 4 tablespoons oil, vinegar, garlic, 1/4-teaspoon salt, and 1/8-teaspoon pepper in medium bowl until combined. In large bowl, toss spinach with 2 tablespoons dressing and divide among salad plates. Toss asparagus mixture with remaining dressing and place a portion over spinach; divide goat cheese among salads and serve.

Posted by Carla under Salad

This casserole is pretty easy to make.  It is tasty and hearty, good for a cold evening!

• 4 tablespoons extra-virgin olive oil
• 4 large artichokes
• 2 pounds Yukon Gold potatoes, thinly sliced
• 4 large portobello mushroom caps, thinly sliced
• 6 ounces soft fresh goat cheese
• 3 garlic cloves, minced
• 3 tablespoons freshly grated Parmesan cheese
• 1/2 cup dry white wine

Preheat oven to 425°F. Brush 13×9x2-inch glass baking dish with 1 tablespoon oil. To trim artichoke, add the juice from half a lemon to a large bowl of cold water. Cut off the artichoke’s stem; rub cut surface with the other lemon half. Peel off all the leaves. Cut off top one inch of artichoke. Using a spoon with a serrated edge, scrape out the fibrous choke from the center. Rub the artichoke all over with lemon and drop it into lemon water. Drain before using.

Slice artichoke hearts. Arrange half of potatoes in dish, covering bottom completely. Top with half of artichoke hearts and half of mushrooms. Coarsely crumble half of goat cheese over. Sprinkle with half of garlic, salt, and pepper, then 1 tablespoon Parmesan. Drizzle with 1 tablespoon oil. Cover with remaining mushrooms, then artichokes, goat cheese, garlic, 1 tablespoon Parmesan, and 1 tablespoon oil. Top with remaining potatoes. Pour wine over; drizzle with remaining 1 tablespoon oil. Cover dish with foil. Bake 40 minutes. Reduce oven temperature to 400°F. Sprinkle top with remaining 1 tablespoon Parmesan. Bake uncovered until potatoes are tender and top is brown, about 25 minutes. Cool slightly and serve.

Posted by Carla under Casserole