Submitted by Marilyn Braunger
| 1 c. butter flavored Crisco | 1 c. sugar | |
| 1 egg | 2 c. flour | |
| ½ tsp baking soda | ½ tsp salt | |
| ½ tsp cream of tartar | 1 tsp vanilla extract | |
| colored sugar |
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.
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.
Submitted by Mary Clare Fawver
| 4 c. flour | 1½ tsp baking soda | |
| 1 tsp salt | 1½ c. butter | |
| 1¼ packed brown sugar | 1¼ c. sugar | |
| 3 eggs | 1½ tsp vanilla extract | |
| 2 c. chocolate chips |
Heat oven to 350°F. Cream butter & sugar. Add eggs & vanilla extract. Add dry ingredients. Add chocolate chips. Bake about 10 minutes.
Submitted by Monica Fawver
| 1 c. butter, softened | 2 c. chopped pecans, toasted | |
| 2 c. sugar | 4 eggs | |
| 2 tsp vanilla extract | 3 c. flour | |
| 2 tsp baking powder | ½ tsp salt | |
| 1 c. milk |
Frosting
| 8 oz. cream cheese, softened | 1 c. butter, softened | |
| 2 lb. powdered sugar | 2 tsp vanilla extract | |
| 2-3 tbsp milk | 2/3 c. chopped pecans, toasted |
In a large mixing bowl, cream sugar & butter. Add eggs, one at a time, beating well. Add vanilla. Combine the flour, baking powder, & salt; add to creamed mixture alternately with milk. Beat just until combined. Fold in pecans. Pour into three greased 9″ round baking pans. Bake at 350°F for 25-30 minutes. Cool for 10 minutes before removing from pans; set aside & cool completely.
For frosting, beat the cream cheese, butter, powdered sugar, & vanilla. Beat in enough milk to achieve spreading consistency. Spread frosting between layers, inserting toothpicks to stabilize layers. Frost top & sides of cakes. Sprinkle with pecans. Store in refrigerator.
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.
