Chocolate Chiffon Pie

• 1 pkg. (6 ounces) semi-sweet chocolate pieces
• 1/3 cup sugar
• 1/3 very hot water
• 1 teaspoon vanilla
• 4 eggs separated
• 1 9" baked pie crust (purchased graham cracker or vanilla wafer crust works well)

1. Place chocolate, sugar, water & vanilla in blender container. Cover and process until smooth. With blender continuing to run remove feeder cap & slowly add egg yolks. Increase to high speed & process about 60 seconds until thick.
2. Beat egg whites until stiff peaks form. Carefully fold chocolate mixture into egg whites with wire whisk or rubber spatula. Fold only until combined.
3. Turn into baked shell. Refrigerate until firm. Makes 8 servings.

Toffee Squares

• 2 Cups flour
• 1 cup brown sugar (packed)
• 1 teaspoon salt
• 1 tablespoon vanilla
• 1 egg
• 1 cup butter

• 8 ounces chocolate* (plain candy bars, broken or nestles pieces)
• ground walnuts

1. Mix flour & butter (etc) in food processor. Pat into lightly buttered 9" x 15" pan.
2. Bake at 350 degrees. After 15 minutes sprinkle the chocolate and then put back into the oven for 5 more minutes.
3. Bake 5 minutes more (total 20). As soon as the pan comes out of the oven, spread chocolate.
4. Sprinkle with walnuts if you want.

Frosting for Brownies

• 1 Can (14 oz) Borden's condensed milk
• 2 squares Bakers Chocolate
• 2 tablespoons butter (melted)