Theta tales of cooking
by the Omaha alumnae
Kappa Alpha Theta Omaha alumnae, date unknown
Cooking on page 95 (a rogue page explained below)
My mother belonged to the Kappa Alpha Theta sorority. She joined at Purdue University in the 1940s and for much of her life she was part of the alumnae chapter in Omaha Nebraska.
This cookbook belongs to my sister, Jane, and when I visited her I searched for something on page 32. Actually I was hoping to find one of mum’s recipes there as I did (a brownie recipe) a few years ago at another sister’s, Susan.
But in this book, my mum’s recipe was on page 35 and was one of the most hated dishes from my childhood—a baked chop suey. What makes it worse is that I know that at least three ingredients are missing from this printed recipe. Mom had a habit of forgetting to mention ingredients or steps when she shared recipes.
So I flipped on and found a recipe for fudge pie on page 95 (that’s 32 x 3–1). I figured that was close enough to being a page 32, and the best thing is that it‘s a recipe from Mrs. Warren Buffett. Yes, yes, that Warren Buffett. He’s from Omaha and I had no idea his first wife was a Theta.
I had to share, and here it is.
Ingredients and method
1 stick (4 ounces) melted butter
1 cup sugar
beat in 2 eggs, one at a time
Add in and mix well:
1 square (1 ounce) melted chocolate
1/2 cup sifted flour
1 tsp. vanilla
1/2 cup pecans
Pour into well greased 9-inch pie plate (glass} and bake at 325°F for 25 minutes. When cool serve like pie ala mode. Serves 8.
How it played out
When a Buffett is in charge, I guess you do what they say. So I followed the instructions as written.
I wasn’t really sure what ‘serve like pie ala mode’ meant, but assumed it referred to adding a topping of ice cream. We added small scoops of double chocolate ice cream and lemon sorbet. A perfect combination.
We all loved the flavour of this easy-to-make dessert, but the filling was super runny. By the next day, the leftover pie had cooled completely and the consistency was about perfect. So if you want a firmer result, you should make this a day in advance—or add more flour.
I’m sure to make this again, if only to say whose recipe it is. 🙂 Oh yeah, and it’s delicious and easy-to-make. No brainer.
P.S. I forgot to note the number of pages in the book, so instead have a look at the Indian ‘sugar bomb‘ dessert we had in India.