FoodAskew » Confections

Rocky Road Bars

Trish — Wed, 21 Jul 2010 19:00:26 +0000

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.

Peanut Butter Frosted Brownies

Trish — Wed, 07 Jul 2010 19:00:18 +0000

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.

Pumpkin Pie Pudding

Trish — Mon, 12 Oct 2009 19:00:39 +0000

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.

Nana’s Gooey Brownies

Trish — Tue, 16 Jun 2009 19:00:27 +0000

Submitted by Michelle Fawver

1 lb. caramels, unwrapped		5 oz. evaporated milk (1 can)
1 German Chocolate cake mix		¾ c. butter or margarine, melted
1 c. walnuts, chopped		6 oz. chocolate chips (1 pkg)

1. Melt caramels & 1/3 c. evaporated milk, stirring constantly.
2. Mix by hand cake mix with melted butter & 1/3 c. evaporated milk; add nuts to mix.
3. Place approximately 2/3 of cake mixture into an ungreased 9″ x 13″ pan. Press evenly into bottom of pan.
4. Bake for 8 minutes at 350°F. Sprinkle with chocolate chips while hot & pour melted caramels evenly over top, being careful not to get caramel close to the sides of the pan.
5. Crumble remainder of cake mixture over top. Bake 18 minutes at 350°F. Do not overbake.

Brad’s Bachelor Chicken and Rice

Trish — Wed, 03 Jun 2009 19:00:43 +0000

Submitted by Brad Waller
Serves Approximately 4

1 lb. chicken breasts		1 pkg. Chicken Rice-a-Roni
1 tbsp butter		2½ c. water
6 oz. broccoli (1 pkg)

1. Dice breasts & prepare to brown in a large skillet.
2. As you get started, add butter as specified on rice box & prepare as if there was no chicken.
3. Chop & add broccoli before the boil off step for the rice & cover as per directions on the box.

Candy Coated Pecans

Trish — Thu, 26 Mar 2009 19:00:04 +0000

Submitted by NutsOnTheNet.com
Serves 6-8

1 large egg white		¼ c. loosely packed light brown sugar
½ tsp vanilla extract		2 c. Zenobia Mammoth Pecans
¼ c. sweetened coconut flakes

1. Preheat the oven to 250°F. Line a baking sheet with parchment paper.
2. Place the egg white in a medium sized stainless steel bowl & whisk until frothy. Add the brown sugar & vanilla & stir until smooth.
3. Add the pecans & coconut, if desired, & stir until well coated. Pour the mixture onto the prepared baking sheet & arrange in a single layer.
4. Set aside at least 30 minutes & up to two hours. Transfer to the oven & bake, stirring occasionally, for 1 hour.
5. Immediately loosen the nuts with a spatula & set aside to cool.

White Chocolate Ice Cream

Trish — Sun, 01 Feb 2009 19:00:49 +0000

Submitted by Roman
Yields 1 qt.

1 c. milk		2 large eggs
12 oz. white chocolate chips (1 bag)		1½ c. heavy cream
1 tsp vanilla extract

1. Start with a saucepan that will fit everything, & bring the milk to a simmer. While that is heating, beat the eggs in a medium mixing bowl. Add the hot milk very slowly to the eggs. Once it is combined very well, put the egg & milk mixture back in the pan & put it over low heat.
2. Whisk the mixture (now a custard) until it thickens & will coat the back of a spoon & leave a trail when you run a finger over it. Remove it from the heat & stir in the chocolate until it’s melted.
3. Pour the mixture through a mesh strainer into a large clean bowl. Allow it to cool slightly, then stir in the cream & vanilla.
4. Cover the bowl & refrigerate until cold or overnight. Stir the mixture one more time, then put it in your ice cream maker following the manufacturer’s directions.
5. Eat immediately for soft serve or freeze for at least two hours for a firmer consistency.

Chef’s Note: For a slight change up, I added roughly chopped peppermint bark candy to the ice cream maker about 5 minutes before the ice cream was done in the machine.

Chocolate Passion Bowl

Trish — Mon, 15 Dec 2008 18:30:10 +0000

So while this recipe technically came from a book, one of my best friends & the best budding freelance bakers I know made it for our Christmas party last year and it killed!

From Simply Stunning Holiday Desserts
Makes 16 2/3 c. Servings

3 c. cold milk		2 pkg. Chocolate flavor instant pudding (4 svg. size)
8 oz. Cool Whip French Vanilla, thawed & divided		5½ c. 1″ brownie cubes
1 pt. raspberries

1. Ahead of time, bake a batch of brownies in a 9″ square dish. Once cooled and cut into 1″ cubes you should have enough for the brownie layer here.
2. Beat milk & dry pudding mixes in large bowl with wire whisk 2 minutes or until blended.
3. Gently stir in 1 c. of the whipped topping.
4. Place half of the brownies in a 2 qt. serving bowl; top with layers of half each of the pudding mixture, remaining whipped topping, & raspberries. Repeat all layers.
5. Refrigerate at least 1 hour. Store leftovers in refrigerator.

Chef’s Note: If desired, use Baker’s One Bowl Brownies to bake a 13×9″ brownie batch. Cut enough of the brownies into 1″ cubes to measure for this recipe. Reserve remaining brownies for snacking!

Happy Four Twenty

Trish — Sun, 20 Apr 2008 23:20:33 +0000

Alright you askewbies… considering that we all come from a community based on the stoner humor of Jay & Silent bob, it’s appropriate that I did some googling to share these recipes with you.

I’m not going to “reprint” them here, just links. And I have no idea how accurate they are, but I have on good authority that they’re not going to lead you entirely astray.

First, you have to make the butter.

Then you can make some rice krispy treats.

For the chocolate lover, fudge or caramel might be in order.

Peanut Butter Balls

Trish — Sun, 06 Apr 2008 17:30:57 +0000

Submitted by AnyasMom
Serves 6-8

2 sticks of margarine or butter		1 1/3 c. crunchy peanut butter
1lb. powdered sugar		1 c. graham cracker crumbs, finely crushed
1-2 pkg. semi-sweet chocolate chips		¼lb. paraffin/bakers wax

Mix all ingredients together slowly in order above except for the chocolate chips & bakers’ wax. Roll into small balls & chill at least 6 hours.

Melt semi-sweet chocolate chips and wax. Mix well. Use a spoon & toothpick to dip balls into chocolate. Place on a cookie sheet covered with wax paper. Let cool/dry, then enjoy. Keep refrigerated for best taste.