Food Historian

From the Kitchen of: Kara Brenzel
kbrenzel@prodigy.net

Merry Christmas Sam!

Thank you so much for welcoming me into you class when I am in Clearwater pet sitting or house sitting!

As you can see from my favorite Tampa Bay client, Bella, she has enjoyed a few too many pieces of this awesome pie that can serve as a dessert with an embedded aperitif!

Just kidding - she's not really looped - Bella's tongue just likes to hang out when she's relaxing!

Jave a wonderful holiday and see you in January! All the best for 2009!

Kara Brenzel
kbrenzel@prodigy.net

Kentucky Pie

This recipe is essentially the Kentucky Pie recipe right off the Louisville stoneware pie plate bottom. Being from Louisville myself, I always add an extra nip or two of real Kentucky bourbon, of course, plus more chocolate chips than what is listed below.

Cream together 1/4 cup butter and 1 cup sugar.

Add

• 2 eggs
• 3/4 cup light corn syup
• 1/4 tsp salt
• 1 tsp. vanilla
• 1/2 cup chopped walnuts
• 1/2 cup chocolate chips
• 2Tbs. Kentucky Bourbon (Makers Mark is my choice and I like to add a little more bourbon - to taste, you know?)

Mix well.

Pour into 8 inch pie shell.

Bake 40 to 45 minutes on 375 degrees oven.

Cool and serve.