posted by Millie 11-21-98 2:33 AM
Mississippi Mud Pie
4 (1-ounce) unsweetened chocolate squares
1 cup unsalted butter, softened
2 cups sugar
4 large eggs
1 cup all-purpose flour
1/2 teaspoon salt
1 cup chopped pecans
1 teaspoon vanilla extract
2 cups whipping cream
1 cup sifted powdered sugar
2 teaspoons chocolate liqueur
Coffee Ice Cream
1-1/2 cups chocolate syrup
3/4 cup chopped pecans, toasted
Microwave chocolate in a 1-cup glass measuring cup at HIGH 1 minute or until melted, stirring once.
Beat butter at medium speed with an electric mixer until creamy; gradually add granulated sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Add melted chocolate, and beat until blended.
Combine flour and salt; gradually add to butter mixture, beating until blended after each addition. Stir in 1 cup chopped pecans and vanilla. Pour into a greased 11- x 7-inch baking dish.
Bake at 350° for 30 minutes. Cool on a wire rack. Beat whipping cream at medium speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Stir in chocolate liqueur.
Cut brownies into squares; serve with Coffee Ice Cream, whipped cream, chocolate syrup, and toasted pecans. Yield: 12 servings.
Coffee Ice Cream:
4 cups brewed coffee
2 cups milk
3 cups whipping cream
1-1/4 cups sugar
4 large eggs
1/2 teaspoon vanilla extract
Bring brewed coffee to a boil in a small saucepan; boil 30 minutes or until reduced to 1/4 cup. Cool. Cook milk, whipping cream, and sugar in a large heavy saucepan over medium heat, stirring occasionally, 5 minutes or until sugar dissolves. Whisk together coffee, eggs, and vanilla.
Gradually stir about one-fourth hot milk mixture into eggs, and add to remaining hot mixture, stirring constantly. Cook over low heat, stirring constantly, 15 minutes or until mixture coats a spoon. Remove from heat.
Cover and chill 8 hours. Pour mixture into freezer container of a 1-gallon electric freezer. Freeze according to manufacturer's instructions. Pack freezer with additional ice and rock salt, and let stand 1 hour. Spoon ice cream into a freezer-safe container; cover and freeze until ready to serve. Yield: 1-1/2 quarts.
From Southern Living.
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