Posted by Trish | Under Confections, Dessert
Friday Aug 13, 2010
Submitted by Cre8ive
Serves 16
| 2/3 c. mild honey |
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1/3 c. unsweetened cocoa powder |
| ½ c. white whole wheat flour |
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¼ tsp aluminum free baking powder |
| ¼ tsp baking soda |
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¼ tsp salt |
| ½ c. unsweetened applesauce |
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2 tbsp olive oil |
| 1 large egg |
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¾ tsp pure vanilla extract |
1. Preheat oven to 350°F. Spray an 8″ square pan with olive oil. Set aside.
2. Place the honey in a large glass measuring cup. Microwave on high power until the honey is runny & just bubbling, 45 to 60 seconds. Add cocoa & stir with a fork until well combined. Let cool to room temperature.
3. Meanwhile, in a small bowl, place the flour, baking powder, baking soda, & salt. Whisk until well combined.
4. In a large bowl, combine the applesauce, oil, egg, & vanilla. Whisk together until well blended. Add honey, cocoa mixture & whisk until smooth. Add the flour mixture to the liquid mixture & stir until no traces of flour remain. Scrape the batter into the prepared pan.
5. Bake until the surface looks dry around the edges of the pan & a toothpick inserted in the center comes out with moist crumbs clinging to it, about 25 minutes. Do not overbake. Place the pan on a cooling rack & let cool completely before slicing into 16 squares. (Store the brownies in an airtight container at room temperature for up to 3 days)
6. Cover pot & let soup simmer on low for 30 minutes.
7. Serve in a bowl, top with spoon full of sour cream & shredded cheese.
Nutritional Facts: calories: 82.8 fat: 2.3 g protein: 1.3 g carbohydrates: 16.2 g fiber: 1.2 g
Posted by Trish | Under Confections, Dessert
Tuesday Aug 10, 2010
Submitted by Marilyn Braunger
| 4½ c. sugar |
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12 oz. Carnation milk |
| ½ stick real butter |
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24 oz. chocolate chips |
| 16 oz. Hershey’s candy bars |
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1 large glass jar marshmallow creme |
Break the Hershey’s candy bars into small pieces. Put all ingredients into a very large mixing bowl. Bring to a boil the sugar, milk, & butter & boil for 5 minutes, stirring constantly. Pour hot mixture over chocolate, Hershey’s, & marshmallow mixture; stir until melted.
Put part of the fudge in an 8″ square buttered glass dish & add nuts to the remainder. Put the remainder in a 9″x13″ buttered glass dish.
Posted by Trish | Under Cakes, Dessert
Monday Aug 2, 2010
Submitted by Marilyn Braunger
| 2 1/3 c. sugar |
|
½ c. water, boiling |
| ½ c. shortening, softened |
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1 1/3 tsp salt |
| 3 eggs |
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2 1/3 c. sifted flour |
| 2½ tsp baking powder |
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1 tsp vanilla extract |
| ½ c. cream |
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6 tbsp butter |
| 3 c. sifted powdered sugar |
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Melt 1 c. sugar in heavy skillet over low heat, stirring constantly. Heat until melted to a golden brown syrup, stirring constantly. Remove from heat. Add boiling water & stir over low heat until lumps are dissolved. Pour into measuring cup ¼ c. of caramel mixture & add enough cold water to make 1 c. of liquid.
Cream together the softened shortening & remaining sugar until fluffy. Beat in thoroughly eggs. Sift together the flour, baking powder, & 1 tsp. salt. Stir in alternately with caramel mixture. Pour into two 9″ layer pans or 13″x9″ oblong pan & bake 35 minutes in preheated 350°F oven.
Heat together remaining caramel mixture, cream, & butter to make the burnt sugar frosting. Beat in the powdered sugar, salt, & vanilla extract.
Chef’s Note: You can substitute 2½ c. Softasilk cake flour for the sifted regular flour
Posted by Trish | Under Cakes, Dessert
Thursday Jul 29, 2010
Submitted by Marilyn Braunger
| ¼ c. butter |
|
¼ c. shortening |
| ¼ tsp salt |
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1½ c. sugar |
| ½ tsp vanilla extract |
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3 eggs |
| 2 c. sifted all-purpose flour |
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1 tsp baking soda |
| 1 tsp baking powder |
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1½-2 tsp ground nutmeg |
| 1 c. buttermilk or sour milk |
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Cream together butter & shortening; gradually add sugar, creaming until light. Add vanilla & then eggs (one at a time), beating well after each. Sift together dry ingredients; add to creamed mixture alternately with buttermilk, beating after each addition. Pour into greased & lightly floured 13″x9″x2″ pan. Bake in 350°F preheated oven for 30 minutes or until done. Cool & frost.
Posted by Trish | Under Cookies, Dessert
Sunday Jul 25, 2010
Submitted by Marilyn Braunger
| 1 c. butter flavored Crisco |
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1 c. sugar |
| 1 egg |
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2 c. flour |
| ½ tsp baking soda |
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½ tsp salt |
| ½ tsp cream of tartar |
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1 tsp vanilla extract |
| colored sugar |
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Blend Crisco & sugar; add egg & mix well. Add remaining ingredients & blend. Roll into walnut size balls. Roll into colored sugar & flatten with a glass. Bake 7-10 minutes in preheated 350°F oven.
