More re-orders for Tastes & Treasures II

After re-ordering 6 times, Write Ons definitely knows Tastes & Treasures II. Joan Andrews takes a box of books for the store from Ruth McLeod. Great customer service and unique merchandise makes this store on 7th St and Rose Lane a fun place to shop.


























Lons at Hermosa Inn has also re-ordered many times. Thanks to Patt Walker for delivering more books to Pam Swartz at Hermosa Inn. Note their distinctive door is on the cover of Tastes & Treasures II . . . definitely a SW Arizona look.

More re-orders for Tastes & Treasures II. Stop by El Chorro for a book and fabulous lunch or dinner. Katie Roberts receives boxes of books from Linda Corderman.

Unique Silent Auction items at David Wright House fundraiser April 9

Unique and one-of-a-kind items will be in the Silent Auction at the David Wright House fundraiser April 9. We are excited to raise funds for NHDAZ.org at this Historical League event.

www.HistoricalLeague.org

Taliesin West/Frank Lloyd Wright Foundation has donated a fabulous Frank Lloyd Wright lamp. Dinner for eight with Historymaker Marshall Trimble is also featured. The restaurant and wine basket is getting filled.  So good to see that businesses support worthy causes. Also have a wonderful selection of books by Arizona authors, Marshall Trimble, Lisa Schnebly-Heidinger, Roger Naylor, Jan Cleere, Terri Fields, Barbara Fenzl, Kyle McKoy, Historical League . . .

Monkey Bread - A Holiday Tradition

Try this for a Merry Christmas Morning Treat.
Monkey bread, Sticky buns, Cinnamon rolls, whatever name you call it, these buns are delicious.

Other recipes for Cinnamon Buns in Tastes & Treasures cookbook.

Ingredients:
13.5 ounces all-purpose flour (about 3 cups)
4.75 ounces whole-wheat flour (about 1 cup)
1 teaspoon salt
1 package quick-rise yeast (about 2 1/4 teaspoons)
1 cup very warm fat-free milk (120° to 130°)
1/4 cup very warm orange juice (120° to 130°)
1/4 cup honey
2 tablespoons butter, melted
Cooking spray
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
4 1/2 tablespoons fat-free milk, divided
2 tablespoons butter, melted
1/2 cup powdered sugar
1 tablespoon 1/3-less-fat cream cheese
1 teaspoon vanilla extract

Directions:

1. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, salt, and yeast in the bowl of a stand mixer with dough hook attached; mix until combined. With mixer on, slowly add 1 cup milk, juice, honey, and 2 tablespoons butter; mix dough at medium speed 7 minutes or until smooth and elastic. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.)
2. Combine granulated sugar, brown sugar, and cinnamon in a shallow dish. Combine 3 tablespoons milk and 2 tablespoons butter in a shallow dish, stirring with a whisk.
3. Punch dough down; divide into 8 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), roll into an 8-inch rope. Cut each dough rope into 8 equal pieces, shaping each piece into a 1-inch ball. Dip each ball in milk mixture, turning to coat, and roll in sugar mixture. Layer balls in a 12-cup Bundt pan coated with cooking spray. Repeat procedure with remaining 7 dough ropes. Sprinkle any remaining sugar mixture over dough. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until almost doubled in size.
4. Preheat oven to 350°.
Bake at 350° for 25 minutes or until golden. Cool 5 minutes on a wire rack. Place a plate upside down on top of bread; invert onto plate. 

5. Combine powdered sugar, remaining milk, and remaining ingredients in a small bowl, stirring with a whisk. Microwave at HIGH 20 seconds or until warm. Drizzle over bread.

Cookbooks for historic El Chorro Lodge

Remodeled and looking better than ever, the restaurant is spacious and welcoming with Tastes and Treasures cookbook featured in the lobby. The famous Sticky Buns, recipe on page 78-79, are as delicious as ever.

El Chorro's Sheila Gaskell with Tastes and Treasures cookbook in the lobby cupboards.

Tastes and Treasures A Storytelling Cookbook of Historic Arizona has been reordered many times with El Chorro Lodge on E. Lincoln in Paradise Valley. We were happy to deliver more cookbooks yesterday and to continue working with such a charming, historic restaurant.

Tex Mex Crock Pot Chicken

We like Black Bean and Salsa Soup from page 81 in Tastes & Treasures cookbook, compliments of El Chorro Lodge.  Here's another tasty soup. Nothing like hearty, zesty, comfort-food goodness. . .

Tex Mex Crock Pot Chicken



Ingredients:

1 1/2 lbs. raw boneless skinless chicken breasts, halved 

1 tsp. ground cumin 

1 tsp. chili powder 

1/2 tsp. garlic powder 

1/2 tsp. onion powder

One 15-oz. can black beans, drained and rinsed 

One 14.5-oz. can diced tomatoes, drained 

One 7-oz. can diced green chiles, drained 

1 cup frozen sweet corn kernels 

1 cup chopped onion 

1 cup chopped bell pepper 

1 tsp. chopped garlic 

1/8 tsp. cayenne pepper 

4 cups reduced-sodium chicken broth 

1/2 cup light sour cream 

1/2 cup shredded reduced-fat Mexican-blend cheese 

 1/2 cup chopped cilantro 

Optional seasonings: salt and black pepper



Directions: 
Season chicken with cumin, chili powder, garlic powder, and onion powder. 

Place chicken in a crock pot. Add all remaining ingredients except broth, sour cream, cheese, and cilantro. Top with broth, and stir well. Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until chicken is fully cooked. 

Transfer chicken to a large bowl. Shred with two forks -- one to hold the chicken in place and the other to scrape across and shred it. Return shredded chicken to the crock pot, and stir well. 

Top each serving with 1 tbsp. each sour cream, cheese, and cilantro. Enjoy!


MAKES 8 SERVINGS
1/8th of recipe (about 1 1/4 cups): 234 calories, 4g fat, 713mg sodium, 21g carbs, 4.5g fiber, 6g sugars, 27.5g protein
Thanks to Hungry Girl for recipe 



Big Thank You to Arizona author Cobe Frobes

An Arizona history supporter, we are so glad to have Cobe Frobes sharing the history and stories in Tastes & Treasures cookbook. As the author of Streets of Forest Highlands, she appreciates a good read. She has sold over 70 cookbooks since March 15.

When asked how she does it, "It is a beautiful book and it sells itself. 
         I do explain that it is helping the Arizona Historical Society. People like that. Then I explain how you divided the state into three sections and selected historic restaurants from each section. I mention El Tovar at the Grand Canyon, Garlands in Sedona, The Camelback Inn, El Chorro's sticky buns, The Arizona Inn and the Copper Queen because I think those might be familiar to them. I tell them the history of the restaurants is included so it's a great book just to read and look at.
          Sometimes I mention that I am friends on facebook with Marshall Trimble and lately he has mentioned the cuts the government has made to the budget.
          (Many of these folks just winter down here from other places.) I like to show a couple [any] of the beautiful pictures because they are all wonderful. Sometimes I mention that a friend of mine once served a dinner party for the family of just salads with recipes that came out of this book. Then I tell them they make wonderful gifts. One friend has 3 daughters-in-law so she bought 4.
           Most of our parties are pot lucks + BYOB. They are at an age where they are not acquiring 'stuff '.  In fact they are trying to get rid of stuff...but they know a value when they see it."

Paradise Valley's El Chorro Lodge

Historic El Chorro is featured in Tastes & Treasures cookbook with it's fascinating history, celebrities that dined there and now the Dorrance family that has remodeled and restored it. Sheila called to re-order the book, making the comment, "Visitors love to hear about the Lodge and take home a cookbook with the Sticky Buns recipe."

We are happy to partner with El Chorro Lodge and share Arizona's history.

Sticky Buns Breakfast Ring- another version of yummmmmy goodness!

Sticky Bun Breakfast Ring - Treat yourself for Christmas morning . . . Tastes & Treasures Cookbook has two recipes for this delicious treat. Also called Monkey Bread. All versions are worth it! For an extra treat - add sliced apples, or jelly in between each biscuit before baking.

Sticky Buns Breakfast Ring
Ingredients:
2 small tubes refrigerator Buttermilk Biscuits OR 1 tube Pillsbury Grands Buttermilk Biscuits
3 Tbsp. butter, melted
1/2 cup pancake syrup (any brand you like)
1/3 cup packed light brown sugar
1/2 tsp. cinnamon
1/4 cup chopped pecans, optional
1/4 cup chopped almonds, optional

Directions:
Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired). Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top. Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring. Top with remaining syrup and sugar mixtures. Bake at 375F degrees for approximately 20-25 minutes or until golden brown. Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!
Thanks to BeRinged for the recipe.

Sticky Buns in the Crockpot

Tastes and Treasures Cookbook was given the delicious recipe for Sticky Buns from El Chorro Lodge. Sticky Buns are famous in the Phoenix area and have been a standard at El Chorro Lodge for years. Here's a new version.

Sticky Buns in the Crockpot

Ingredients:

16.3 oz. Pillsbury Grands biscuits
1/2 c. sugar
1/2 c. dark brown sugar
4 tsp. cinnamon, ground
8 oz. butter, stick, melted - (use butter, not margarine)
1/2 c. chopped pecans (optional)

Directions:
Use a slow cooker liner in a 5 quart slow cooker and spray the liner with cooking spray.
Melt butter in a microwave safe bowl. Mix sugars and cinnamon together in another bowl.
Cut each biscuit into quarters.

Line up the following ingredients in this order: biscuits, butter, sugar cinnamon mixture.
Dip biscuits into butter then roll in sugar cinnamon mixture and put in one layer on the bottom of the slow cooker. They will fit very snugly. (Note: If adding pecans (optional) sprinkle them in now.)
Place paper towel over top of crock. (This will keep the condensation from dripping down on the monkey bread.)
Cover. Cook on Low for 2-3 hours. Each crock cooks differently, so you will need to check!
When biscuits are done, lift out the liner and transfer to a plate.
A simple way to remove from the liner is to roll it down over the sides of the plate, and slide off with a large spatula!
Mix a cup of confectioners sugar and a couple tablespoons of milk for the icing. (Optional)
Drizzle over the top of of the monkey bread. (Optional…but very good)

Soup Basic Recipe

As a chill hits the air, soup sounds mighty good. Here is a basic soup recipe that can be altered by adding chicken, beef or seafood. Add your favorite spices to make it your personal recipe.

Another wonderful recipe in Tastes & Treasures is Rustic Tomato Soup from historic El Chorro Lodge.

Ingredients:
1 onion
 chopped
1 cup  chopped celery
1 cup chopped red, yellow or orange sweet pepper
1 large potato
 chopped
Ham (a little over a cup)
1/2 gallon of milk
1 cup frozen corn
1/2 cup frozen carrots
Flour 3-4 tablespoons
Salt and pepper to taste

Directions:
Cook onions in some butter or oil until translucent or brown them for a caramelized flavor.
Add celery, sweet pepper and potatoes and cook for several minutes until you see some browning on the potatoes.
Add milk and watch closely. Once the milk heats up, remove about a cup of liquid and mix with 3-4 tablespoons of flour. Blend well and add back to the soup. Small lumps are ok and won't be noticeable. Remember it will thicken more as it heats but you can always adjust by adding more flour or milk depending on how thick you want it.
Add ham, corn, and carrots.
Being to a simmer but watch closely. The flour makes the milk more stable but it can still curdle if it gets too hot.
Simmer lightly until potatoes are cooked.

Additional ingredients: any kind of beans, split peas, top with grated cheese . . . use your imagination!

Breakfast or Dessert? French Toast Casserole

This reminds me of the Sticky Buns recipe on page 78 in Tastes & Treasures cookbook. The recipe was given to the Historical League by historic El Chorro Lodge.

It is also one of those great recipes you can make ahead for company.

Ingredients:
1 cup brown sugar, packed
1/2 cup butter
2 cup corn syrup
1 loaf French bread, sliced
5 eggs, beaten
1 1/2 cup milk
1 tsp. vanilla extract
1 tsp. cinnamon
Garnish: powdered sugar, maple syrup

Directions:
Melt together brown sugar, butter and corn syrup in a saucepan over low heat; pour into a greased 13" x 9" baking pan. Arrange bread slices over mixture and set aside. Whisk together eggs, milk and vanilla; pour over bread, coating all slices. Cover and refrigerate overnight. Uncover and bake at 350 degrees for 30 minutes, or until lightly golden. Sprinkle with powered sugar; serve with warm syrup. Makes 6-8 servings

Options: To make Peachy French Toast - Omit the corn syrup. Put a layer of peaches down on the brown sugar mixture. Then add the bread.
Options: Add 1 1/2 cup chopped pecans

Sticky Buns Breakfast Ring

Gooey and Delicious. We have two versions of this recipe in Tastes & Treasures cookbook, the original one on page 78 is from historic El Chorro Lodge.

Here's another version-

Sticky Bun Breakfast Ring - Easy and Delicious

Buttermilk Biscuits – 1 1/2 tubes Pillsbury Grands (12 pieces total)
Butter – 3 Tablespoons, melted
Maple Syrup – 1/2 cup
Brown Sugar – 1/3 cup, packed
Cinnamon – 1/2 teaspoon, ground
Pecans – 1/4 cup, chopped (optional)
Walnuts – 1/4 cup, sliced (optional)

•Preheat oven to 375 Degrees.
•Spray a fluted pan with non-stick spray. Combine the melted butter and maple syrup in a small bowl and set aside.
•In another bowl, combine the brown sugar, ground cinnamon and nuts (if desired).
•Place about half of the butter and maple syrup mixture in the bottom of the pan. Then, sprinkle half of the brown sugar mixture on top.
•Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring.
•Top with remaining butter and maple syrup and brown sugar mixtures.
•Bake for approximately 20 minutes or until golden brown.
•Remove pan from oven, and cool for 1 minute in the pan. Then, invert onto a serving platter and enjoy!

Rosemary Raisin Bread from Patti Goss

New League Member shares some thoughts about Tastes & Treasures cookbook.

"I have enjoyed reading the book as well as using the recipes. It also makes a wonderful gift to those who appreciate our Arizona history. The recipes I have used most often are Chicken Salad Pie, Garland’s Apple Tart, Orange Vinaigrette, Breakfast Casserole, Easy Sticky Buns and Rosemary Raisin Bread. The buns and bread are always enjoyed by my guests. I have not tried the El Charro Lodge Famous Sticky Buns because the ones I make are so good and easy.

Often I look at the recipes for inspiration and then combine some of the ideas. I am not a cook or baker that sticks with the exact recipe so I cannot repeat exactly what I do, except I do have fun. I am so thankful to all of the ladies who have contributed hours of their time preparing the cookbook.

Rosemary Raisin Bread - page 47 Tastes & Treasures cookbook

Ingredients:
1 cup raisins
2 cups warm water
1 tablespoon dry yeast
1 cup warm water
1 cup warm milk
1/4 cup sugar
1 tablespoon salt
1 tablespoon chopped fresh rosemary leaves
3 eggs, beaten
1/4 cup olive oil
2 cups whole wheat flour
4 cups bread flour

Directions:
Soak the raisins in 2 cups warm water in a bowl for 5 minutes to plump; drain well.
Dissolve the yeast in 1 cup warm water. Combine the warm milk, sugar, salt and rosemary in a bowl of a stand mixer fitted with a dough hook. Add the beaten eggs and mix at low speed for 1 minute. Mix in the olive oil and then the yeast mixture. Add the whole wheat flour and 3 cups of the bread flour. Mix at low speed until the dough begins to come together. Add the remaining bread flour a small amount at a time, mixing at low speed until the dough forms a ball and leaves the side of the bowl. Add the well-drained raisins gradually, mixing constantly at low speed.
Place the dough in a lightly oiled large bowl. Cover with plastic wrap and let rise in a warm place for 2 hours or until doubled in bulk. Remove the plastic wrap and let rise in a warm place for 2 hours or until doubled in bulk. Remove the plastic wrap and turn the dough onto a clean work surface. Lightly sprinkle flour over and around the dough and knead until smooth and elastic. Divide the dough into two equal portions and shape into a ball. Cover with plastic wrap and let rest for 10 minutes.
Press each portion into an 8X10-inch rectangle. Shape into loaves by rolling up the dough from the top of the rectangle towards you, pressing at the edge with your thumbs to seal. Place seam side down intwo lightly oiled 5X9-inch loaf pans. Cover with plastic wrap and let rise in a warm place for 40 to 60 minutes or until doubled in bulk.
Preheat the oven to 350 degrees. Make three diagonal cuts int he top of each loaf and place on the middle oven rack. Bake for 40 to 50 minutes or until the tops are brown and the loaves sound hollow when tapped on the bottom. Cool completely on a wire rack.

Makes 2 loaves

Easy Sticky Buns - Breakfast Treat

Girls' weekends involve relaxing, shopping, chatting and indulging. We went to a lovely cabin in the Prescott mountains. Try this sticky, gooey, delicious treat for your next get-together.

Easy Sticky Bus, Monkey Bread, Pull-Aparts, Butterscotch Ring - call them anything you want. Enjoy and stay in your pajamas until noon.

1 package frozen yeast rolls (about 18)
1 (4-ounce) package Butterscotch Pudding and Pie Filling mix (we used Cook N Serve pudding)
1/2 cup packed brown sugar
1 1/2 cups butter (2 1/2 sticks)
1 cup chopped pecans or walnuts
2 teaspoons ground cinnamon

Spread the walnuts over the bottom of a bundt pan (or 8 X 12" pan) sprayed with nonstick cooking spray and top with the rolls.

Cook the remaining ingredients in a saucepan until blended, stirring frequently. Pour over the prepared layers. Let rise, covered with plastic wrap and a kitchen towel, for 8 to 10 hours. Preheat the oven to 350 degrees and bake for 20 to 25 minutes. Let stand for 15 minutes and invert onto a serving platter. Serve immediately.

Serves 12

Recipe can be found on page 199 Tastes & Treasures cookbook. El Chorro Lodge has it's traditional recipe for Famous Sticky Buns on page 78.

Cinnamon Rolls

Historic El Chorro is famous for it's Sticky Buns - delicious and finger-licking good. The recipe is on page 78 in Tastes & Treasures cookbook. They are worth going to the Lodge to enjoy but also check out the newly renovated buildings. It now has plenty of outdoor seating. Perfect patios with big blue umbrellas for the Arizona sun and cozy fireplaces for the evening chill. You can purchase a copy of the cookbook from your waiter.

The calories in these famous Sticky Buns might scare you away. So here's a scaled down version for those of us working off those extra pounds we gained over the Holidays.

Ingredients:
Filling
1/4 cup brown sugar (not packed)
1 tbsp. light whipped butter or light buttery spread
1 1/2 tsp. cinnamon
1/8 tsp. salt

Buns
1 package refrigerated Pillsbury Crescent Recipe Creations Seamless Dough Sheet

Topping
3 tbsp. fat-free or light caramel dip

2 tbsp. light whipped butter or light buttery spread

2 tbsp. sugar-free pancake syrup
1 tbsp. brown sugar (not packed)
3 tbsp. chopped pecans

Directions:
Preheat oven to 350 degrees. Spray 8 cups of a 12-cup muffin pan with nonstick spray and set aside.

To make filling, combine brown sugar with butter in a small microwave-safe bowl. Microwave for 10 seconds, or until butter has mostly melted. Mix in cinnamon and salt. Set aside.

Lay dough on a dry surface with the short sides on the left and right and the long sides on the top and bottom. Roll or stretch out dough into a large rectangle of even thickness. Evenly spread filling onto dough, leaving a 1-inch border around all edges.

Tightly roll up dough from the bottom, forming a log. Pinch the long seam to seal. Gently turn so the seam side is down. Cut log widthwise into 8 equally sized buns. Place a bun in each of the 8 sprayed muffin cups, spiral side up. Set aside.

In a medium microwave-safe bowl, combine all topping ingredients except pecans. Microwave for 30 - 45 seconds, until butter has mostly melted. Add pecans and mix well. Evenly distribute topping among buns, about 1 tbsp. each.

Bake in the oven until golden brown, 12 - 15 minutes.

Let cool slightly. Gently remove buns from pan while still warm. Enjoy!

MAKES 8 SERVINGS

Thanks to Hungry Girl for the lower calories/fat recipe.

Hot soup for a Frosty Day

Phoenix, Arizona is full of sunshine, right? Not the past two days with highs of 40 degrees and sprinklers in the park creating a spectacular winter wonderland.

My thoughts for the kitchen include a hearty bowl of soup. El Chorro Lodge contributed a great Black Bean and Salsa soup to Tastes & Treasures cookbook found on page 81.

You should also try this yummy recipe from Hungry Girl.

Beany Bacon Soup

Ingredients:

6 slices center-cut bacon
2 cups chopped onion (about 1 large onion)

1 tsp. chopped garlic

4 cups reduced-sodium fat-free chicken broth

Two 15-oz. cans cannellini (white kidney) beans, drained and rinsed

2 cups chopped carrots (about 3 carrots)

1 cup chopped celery (about 3 stalks)

1/4 tsp. ground thyme

1 bay leaf

4 cups roughly chopped spinach

2 tbsp. reduced-fat Parmesan-style grated topping



Directions:

Spray the bottom of a large pot with nonstick spray and bring to medium heat on the stove. Add bacon and cook until crispy, about 4 minutes per side, working in batches if needed. Once cool enough to handle, break into pieces or roughly chop. Set aside.

Remove pot from heat. If needed, clean and dry. Re-spray with nonstick spray and bring to medium-high heat. Add onion and garlic and, stirring often, cook until fragrant, about 4 minutes.

 Add all ingredients except spinach, Parm-style topping, and cooked bacon. Stir well and bring to a boil. 

Reduce to a simmer and cook until veggies are tender, about 20 minutes. Remove pot from heat and allow to cool slightly.

 Remove and discard bay leaf. Transfer 1/4th of the mixture (about 2 cups) to a blender. Blend until smooth, and then return to the pot.

 Add spinach, Parm-style topping, and cooked bacon. Mix well. Set stove to medium heat and cook until spinach has wilted and soup is hot, about 5 minutes.



MAKES 8 SERVINGS

PER SERVING (1/8th of recipe, about 1 cup): 146 calories, 2.5g fat, 929mg sodium, 21g carbs, 6g fiber, 3.5g sugars, 10g protein -- PointsPlus™ value 3* 


AHS website new and improved

Thanks to Kyle McKoy and the education staff at the Arizona Historical Society Museum, www.arizonahistoricalsociety.org has a new and improved look. Especially inviting is the Kids Only Section with activities, puzzles, history and recipes to follow. The Easy Sticky Buns may not be the traditional, historical recipe from El Chorro (found in Tastes & Treasures page 78) but it is a fun one for children.

www.arizonahistoricalsociety.org/education/kids_only

Celebrate 4th of July with Chocolate Icebox Cake

A Thank You to those men and women who serve in our armed forces as we celebrate Independence Day.

Frozen desserts are very popular ones for a hot 4th in Phoenix. They are cool to eat and you don't heat up the house turning on the oven. Try this recipe from El Chorro Lodge. As an historic venue for the valley, we are happy to report that El Chorro is spruced up and looking wonderful after it's remodeling with new owners.

Chocolate Icebox Cake pg 80 Tastes & Treasures cookbook
2 cups graham cracker crumbs
3 tablespoons granulated sugar
¼ cup (1/2 stick) butter, melted
1 ¾ pounds semisweet chocolate
7 cups heavy whipping cream
2 ounces (1/2 cup) confectioners’ sugar
7 egg whites
2/3 cup granulated sugar
1 teaspoon cream of tartar
1 ½ tablespoons unflavored gelatin
1/3 cup hot water
1 cup chopped walnuts, lightly toasted

Preheat the oven to 350 degrees. Process the graham cracker crumbs, 3 tablespoons granulated sugar and the butter in a food processor until combined. Press over the bottom of a 9 X 13-inch baking pan. Bake for 10 to 12 minutes or until golden brown. Remove from the oven to cool.

Melt the chocolate in a double boiler over simmering water and keep warm. Whip the cream with the confectioners’ sugar and the cream of tartar in a mixing bowl until stiff peaks form. Fold in the melted chocolate. Add half the whipped cream mixture and mix until thoroughly incorporated. Dissolve the gelatin in the hot water. Add to the remaining whipped cream mixture. Fold into the chocolate mixture. Pour into the cooled crust and sprinkle with the walnuts. Freeze, uncovered, for 8 to 10 hours. Cover with plastic wrap and freeze until ready to serve.
Serves 15
Note: Avoid turning on the oven by buying a pre-made graham cracker crust.
We have made it into an Icebox Pie in the past but this time decided to make it into cupcakes, omit the walnuts and top with blueberries and fruit for a 4th of July tribute.