A light vanilla cake is baked in a pie crust, with a fudgy chocolate layer that sinks from the top to settle below the cake as it bakes. It’s a curious kind of dessert, for sure, but with charming simplicity.

For the crust:
3 cups all-purpose flour
1 tsp. salt
1/2 cup cold shortening, cubed
1/2 cup cold unsalted butter, cubed
6 to 8 Tbsp. ice water

For the cake layer:
1/2 cup shortening
2 cups sugar
2 large eggs, room temperature
1 tsp. vanilla extract
2 cups all-purpose flour
2 tsp. baking powder
1 cup whole milk

For the chocolate layer:
1 cup sugar
1/3 cup baking cocoa
1 cup boiling water
1/2 tsp. vanilla extract

This recipe makes two pies, so enjoy one and give one to a friend (along with the recipe).

Step 1: Make Your Pastry Dough

In a large bowl, mix flour and salt; cut in shortening and butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk. Wrap; refrigerate for at least an hour or up to overnight.
If you like, you can use a premade pie crust to cut down on prep time.

Step 2: Roll It Out

On a lightly floured surface, roll half of the dough to an eighth-inch-thick circle; transfer to a nine-inch deep-dish pie plate. Trim crust to a half-inch beyond rim of plate; flute edge. Repeat with remaining dough. Refrigerate 30 minutes.

Step 3: Make Your Cake Batter

Meanwhile, preheat oven to 375°F. In a large bowl, beat shortening and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition. Divide batter between pie plates.

Step 4: Pour on the Chocolate

For the chocolate layer, in a small bowl, combine sugar and cocoa. Whisk in boiling water and vanilla until sugar is dissolved. Pour over cake layers.

Step 5: Bake It Up!

Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool completely on wire racks.
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When you pull it from the oven, you’ll see the chocolate layer has “flipped” to the bottom! How fun is that? The result is a fluffy cake with just a hint of sweetness sitting atop a rich, chocolatey layer and a flaky, golden crust. Slice it up and share your own sweet memories.

My Great-Aunt Gladys was from a small mining town in England where pasties were popular. I loved to watch her craft each Cornish pasty, as she made them in different sizes depending on who was eating. Serve with a green salad to make a wonderful meal.


3 cups all-purpose flour
1-1/2 teaspoons salt
3/4 teaspoon baking powder
1 cup shortening
8 to 10 tablespoons ice water

FILLING:
1 pound beef top round steak, cut into 1/2-inch pieces
1-1/2 cups finely chopped onion
1-1/2 cups cubed peeled potatoes (1/2-inch cubes)
1-1/2 cups chopped peeled turnips (1/2-inch cubes)
1 teaspoon salt
1/4 teaspoon pepper
4 tablespoons butter
1/2 cup evaporated milk, optional
Ketchup

​In a large bowl, mix flour, salt and baking powder; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 30 minutes.
Preheat oven to 375°. In another large bowl, combine beef, onion, potatoes, turnips, salt and pepper. Divide dough into 4 equal portions. On a lightly floured surface, roll 1 portion into a 9-in. circle. Mound 1-1/2 cups filling on half of circle; dot with 1 tablespoon butter. Moisten edges with water; fold dough over filling and press edges with a fork to seal.

Place on a parchment-lined rimmed 15x10x1-in. baking pan. Repeat with remaining dough, filling and butter. Cut slits in tops of pasties. Bake 30 minutes. If desired, pour milk into slits. Bake until golden brown, 20-30 minutes longer. Serve with ketchup.

I knew this ham soup recipe was a keeper when my mother-in-law asked for it! The hearty soup—chock-full of leftover ham, veggies and cheese—is creamy and comforting. And even though the recipe makes enough to feed a crowd, don’t expect it to last more than one meal! 


2 cups diced peeled potatoes
2 cups water
1/2 cup sliced carrot
1/4 cup chopped onion
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups 2% milk
1/4 to 1/2 teaspoon salt
1/4 teaspoon pepper
2 cups shredded cheddar cheese
1-1/2 cups cubed fully cooked ham
1 cup frozen peas


In a large saucepan, combine the potatoes, water, carrot and onion. Bring to a boil. Reduce heat; cover and cook until tender, 10-15 minutes.
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Meanwhile, in another saucepan, melt butter. Stir in flour until smooth. Gradually add the milk, salt and pepper. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. Stir into undrained potato mixture. Add ham and peas; heat through.