Agnes’s Mocha Velvet Pie
1 8-inch pie shell
1/2 c Butter
3/4 c Sugar
1 Square unsweetned chocolate Melted
1 ts Vanilla
1 1/2 tb Instant coffee grounds
2 Eggs
1/2 c Cream for whipping
1. Prepare 8-inch pastry shell.
2. Cream butter in medium-size bowl and gradually add sugar, creaming well
3. Cool melted chocolate; blend into butter-sugar mixture with instant coffee
4. Add eggs, one at a time, beating VERY WELL after each addition.
5. Turn into baked pastry shell; chill 1 – 2 hours. Ad whipped cream just before serving,
APPLE CRISP
4 cup of Sliced Apples
1/3 cup All-purpose flour
1/2 cup brown sugar
1 cup oatmeal
1 teaspoon cinnamon
1 Tablespoon lemon juice
1/4 cup butter or melted margarine
Salt as necessary
Peel, quarter and core cooking apples. Cut apple quarters into thin slices and place it in a bowl. Blend nutmeg and cinnamon then sprinkle over apples. Sprinkle with lemon rind. Add lemon juice and toss to blend. Arrange slices in a large baking dish. Make a mixture of sugar, flour and butter in a mixing bowl then put over apples, smoothing it over. Place the dish in the oven. If dish is very full, put a pan under the dish to catch spills. Bake at 370° for 60 minutes, until browned and apples are tender.