| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Candy |
48 |
Servings |
INGREDIENTS
| 3 |
|
(1-oz) squares unsweetened chocolate |
| 1 |
c |
Butter |
| 2 |
c |
Sugar |
| 1 1/3 |
c |
Unsifted flour |
| 2 |
ts |
Vanilla |
| 4 |
|
Eggs; beaten |
| 2 |
c |
Chopped pecans |
| 48 |
|
(2.5-inch) paper baking cups |
| 4 |
tb |
Butter |
| 2 |
|
(1-oz) squares unsweetened chocolate |
| 4 |
c |
Powdered sugar |
| 1/2 |
c |
Cold prepared coffee |
INSTRUCTIONS
ICING
Melt chocolate and butter in double boiler over low heat. Mix in sugar,
flour, vanilla and eggs. Add nuts and stir. Fill paper baking cups 1/2
full. Bake in a muffin tin or on a cookie sheet for 12 to 15 minutes at
350°. While deadlies are cooking, melt butter and chocolate. Add sugar and
enough coffee to make a smooth mixture. Ice while hot. Yield: 48 servings.
MRS. A.T. MULLIGAN
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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