Chocolate Pie
In a bowl, mix:
1/4 cup sugar
1/4 cup cocoa
1/4 cup flour
pinch of salt
In another bowl, mix:
3/4 cups sugar
3 egg yolks
3 cups milk
Combine the two mixtures.
Cook on slow heat until thick.
Add 1 tsp. vanilla flavoring.
Remove from fire and set in pan of cool water for 2 minutes.
Pour in a baked pie shell.
Beat egg white for meringue.
Add sugar.
Pour over pie.
Brown in moderate oven.
My mother, Doris Blaser, was raised in Durham, North Carolina.
She has this recipe of her mother’s (Vena Draughon) for Corn Meal Bread.
1/4 cup flour
3/4 cups meal
1 Tbsp. sugar
1 tsp. baking powder
1 egg
1/2 cup milk or water
Use a teaspoon corn oil and a Tablespoon Butter mixed.
Bake in pie pans or muffin pans.
Bake 400’F.
Grandma Draughon gave me this recipe when I was visiting her in North Carolina. I have the recipe in her own handwriting on Grandpa Draughon’s Durham Life Insurance notepad paper. She liked this cake.
(Submitted by Jean Barber)
Ingredients
2 cups sugar
2 cups self-rising flour
2 eggs
1 can fruit cocktail
¼ tsp. cinnamon
Mix sugar, eggs, and fruit cocktail juice.
Add flour and cinnamon and blend well.
Next add fruit cocktail and stir lightly.
Pour into casserole oblong dish or pan which has been well greased.
Bake at 325’F for 1 hour.
Icing
1 small can evaporated milk or whole milk
1 cup sugar
1 stick butter
½ cup grated coconut
¾ cup chopped nuts
Cook the first three ingredients 15 minutes over low heat.
Remove and pour coconut and nuts in and pour over hot cake.