12/25/2006

Recipe of the Week

Toll House Walnut Pie

Dawn Brown of Interlochen sent today's recipe for a favorite holiday treat at her family's house.

"It's been in our family for 10 years,” she writes. "My sister-in-law Cindy Nelson from Walled Lake started making it and we all love it. Enjoy!”

Toll House Walnut Pie

• 2 eggs
• ½ c. flour
• ½ c. sugar
• ½ c. brown sugar
• ½ c. butter melted and cooled (very important)
• 1 6-oz. package chocolate morsels
• 1 c. chopped walnuts
• 1 9-inch unbaked pie shell
• Whipped cream or ice cream (optional)

Preheat oven to 325°. In a large bowl, beat eggs until foamy; beat in flour, sugar and brown sugar until well blended. Blend in melted butter, stir in chocolate chips and walnuts. Pour into pie shell. Bake 1 hour. Serve warm with whipped cream or ice cream if desired.

Yummy.

Enjoy cooking? How would you like a new apron? We'll send a Record-Eagle "We've got you covered” apron to readers whose recipes are printed here as a Recipe of the Week. If you have a recipe that friends and relatives rave over and ask for, please send it, along with your name, mailing address, phone number and some details on you, where you got the recipe and the reactions it gets to: Recipe of the Week, Record-Eagle, P.O. Box 632, Traverse City, MI 49685; fax (231) 946-8632; e-mail kgibbons@record-eagle.com. Please make sure recipes include information on the number of servings they make, along with specific sizes on cans and jars of ingredients.