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Recipes, Tips, & Reviews from home cooks better than I am.

Jillian Michael Brownies

Friday Aug 13, 2010

Submitted by Cre8ive
Serves 16

2/3 c. mild honey 1/3 c. unsweetened cocoa powder
½ c. white whole wheat flour ¼ tsp aluminum free baking powder
¼ tsp baking soda ¼ tsp salt
½ c. unsweetened applesauce 2 tbsp olive oil
1 large egg 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


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Fudge

Tuesday Aug 10, 2010

Submitted by Marilyn Braunger

4½ c. sugar 12 oz. Carnation milk
½ stick real butter 24 oz. chocolate chips
16 oz. Hershey’s candy bars 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.


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Rocky Road Bars

Wednesday Jul 21, 2010

Submitted by Michelle Fawver

1 c. butter or margarine 1 c. water
3 tbsp cocoa ½ c. buttermilk or sour milk
2 c. sugar 2 c. flour
2 eggs 1 tsp baking soda
dash of salt

Topping

2-3 c. mini marshmallows ¾ c. chopped walnuts

Frosting

½ c. butter or margarine 7½ tbsp milk
3 tbsp cocoa 6½ c. powdered sugar

Combine butter, water, & cocoa & bring to a boil.  Mix all ingredients, except topping & frosting ingredients, well (batter will be thin).  Bake at 350°F in a greased 11″x16″ pan for 20 minutes. Cover with the topping ingredients.

Bring to a boil the butter & milk from the frosting ingredients.  Add additional frosting ingredients & beat until smooth.  Frost bars.


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Peanut Butter Frosted Brownies

Wednesday Jul 7, 2010

Submitted by Monica Fawver
Serves 4-6

4 oz. unsweetened chocolate 1 c. butter or margarine
4 eggs 2 c. sugar
1 c. flour

Frosting

3 c. powdered sugar 1 c. peanut butter
½ c. butter or margarine 4-6 tbsp milk
chocolate syrup

In a small saucepan, melt chocolate & butter over low heat; set aside.  In a mixing bowl, beat eggs & sugar until light & pale colored.  Add flour & melted chocolate; still well.  Pour into a greased 13″x9″ baking pan.  Bake at 350°F for 25 minutes.

For frosting, beat powdered sugar, peanut butter, & butter in a mixing bowl.  Stir in milk until mixture reaches desired spreading consistency.  Spread over cooled brownies; cover & chill until firm.

If desired, drizzle chocolate syrup over brownies.  Store in the refrigerator.


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Pumpkin Pie Pudding

Monday Oct 12, 2009

Submitted by Trish
Serves 6-8

15 oz. solid pumpkin pack 12 oz. evaporated milk
¾ c. sugar ½ c. Biscuit/Baking mix
2 eggs, beaten 2 tbs. butter or margarine, melted
1 1/2 tsp pumpkin pie spice 2 tsp vanilla extract
whipped topping

1. In a large bowl, combine all ingredients except the whipped topping.  Transfer to a slow cooker coated with nonstick cooking spray.
2. Cover & cook on low for 6-7 hours or until a thermometer inserted reads 160
°F.
3. Serve in bowls with whipped topping if desired.


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