Fudge Brule

2 cups sugar
1/2 cup flour
1/2 cup cocoa
4 eggs well beaten
1/2 pound melted butter
2 tsp vanilla
1 cup chopped pecans - optional

Preheat oven to 300 degrees. Mix sugar, flour, and cocoa. Add to beaten eggs, and blend thoroughly. Add butter, vanilla and nuts. Pour into a 9x9 pan or glass baking dish. Place the filled pan inside a pan of hot water and bake for 45 minutes to an hour. You can test for doneness by inserting a knife. It will have the consistency of custard, but will not be stiff. As it cools it will become more firm. Serve with whipped cream or ice cream.

Double Cream Lemon Pie

1 ½ C sugar                                                

3 tbls. Cornstarch                                      

3 tbls. All –purpose flour                        

1 ½ C water                                                  

3 egg yolks, slightly beaten

2 tbls. butter, sliced

2 tsp. finely shredded lemon peel

1/3 lemon juice

1 baked pie crust

Sour cream topping

In medium sauce pan, stir together the 1 ½ cups sugar, the cornstarch and flour; gradually stir in 1 ½ cups water.  Bring to boiling, stirring constantly.  Reduce heat; cook and stir over medium heat for 2 minutes.

Remove from heat; gradually stir about 1 cup of the hot mixture into beaten egg yolks; pour yolk mixture into remaining hot mixture in saucepan.  Bring to gentle boil; cook for 2 minutes more, stirring constantly.

Remove from heat; stir in butter and shredded lemon peel.  Slowly stir in 1/3 C lemon juice.  Pour into pie shell, sprinkle with lemon zest if desired.  Chill.

SOUR CREAM TOPPING

1 envelope unflavored gelatin powder                                    

7 tbls. cold water                                                      

1 C sour cream                                                          

½ C sugar

1 tbls. cream cheese

Salt

1 tsp. vanilla extract

1-2 C sweetened whipped cream

Dissolve gelatin in 7 tbls. water and set aside.

Mix sour cream, sugar, cream cheese, dash of salt in a pan warm on low, watch that mixture does not burn or dry out.  When all is smooth and blended add vanilla and stir.  Then Gradually add gelatin mixture; sitr until mixture has a firm constancy of soft pudding.

Remove from heat; cool sour cream mixture until thick.

Stir in whipped cream.  Spread over pie and chill.

Remove from heat; cool sour cream mixture until thick. 

Spread Sour Cream Topping over pie and chill