"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Toll House Pie, by Kim Ingram Soderberg, is from The Lucky Duck Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Kim Ingram Soderberg Added: Wednesday, August 6, 2008
2 eggs 1/2 c. flour 1/2 c. sugar 1/2 c. packed brown sugar 1 c. melted butter at room temperature 1 c. chocolate chips 1 c. chopped walnuts 1 9 inch pie crust
Preheat oven to 325 degrees. In a large bowl, beat eggs until foamy. Add flour and sugar and beat until well-blended. Blend in melted butter. Stir in chocolate chips and nuts and pour into shell. Bake 1 hour.
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