Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

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A Year-Round Guide to Franklin and Nantahala

Yield: 8 servings. ½ cup salted butter, melted 1 cup sugar 4 tablespoons cocoa powder 3 eggs 1 (5-ounce) can evaporated milk 1 teaspoon vanilla extract 1 (9-inch) deep-dish pie

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Rosemary and Goat Cheese Strata

Yield: 8 servings. ½ cup salted butter, melted 1 cup sugar 4 tablespoons cocoa powder 3 eggs 1 (5-ounce) can evaporated milk 1 teaspoon vanilla extract 1 (9-inch) deep-dish pie

Recipes

Chocolate Chess Pie

A few on-hand ingredients pack a flavorful punch. Amid newer, flashier desserts, this classic “pantry pie” holds its own.

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Yield: 8 servings.

½ cup salted butter, melted
1 cup sugar
4 tablespoons cocoa powder
3 eggs
1 (5-ounce) can evaporated milk
1 teaspoon vanilla extract
1 (9-inch) deep-dish pie shell (unbaked)
Whipped cream (optional)

Preheat oven to 325°. In a bowl, combine butter, sugar, cocoa, eggs, evaporated milk, and vanilla. Mix well. Pour the mixture into the pie shell and spread it evenly along the edges. Bake for 45 minutes. Serve with whipped cream (optional).

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This story was published on Jan 29, 2016

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.