Posted by Trish | Under Confections, Dessert
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.
Posted by Trish | Under Confections, Dessert
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.
Posted by Trish | Under Dessert, Pastries
Monday Jul 5, 2010
Submitted by Monica Fawver
Serves 6-8
| 2 c. flour |
|
2½ tsp baking powder |
| ¼ tsp salt |
|
½ c. shortening |
| ¾ c. sugar |
|
1 egg |
| ½ c. milk |
|
2 c. fresh or frozen berries |
| ½ c. flour |
|
½ c. sugar |
| ½ tsp ground cinnamon |
|
¼ c. butter or margarine |
Grease bottom & ½” up sides of a 9″x9″x2″ baking pan.
Combine the 2 c. flour, baking powder, & salt. In another mixing bowl, beat shortening for 30 seconds. Add the ¾ c. sugar. Beat on medium to high speed until light & fluffy. Add egg; beat well. Add dry mixture & milk alternately to beaten egg mixture, beating until smooth after each addition. Spoon batter into prepared pan. Sprinkle with fruit. Combine the ½ c. flour, ½ c. sugar, & cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over berries. Bake in a 350°F oven for 50-60 minutes or until golden.
Chef’s Note: We had this at a friend’s house for Thanksgiving and loved it so much we made it for Christmas!
Posted by Trish | Under Confections, Dessert
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.
Posted by Trish | Under Confections, Dessert, Poultry
Tuesday Jun 16, 2009
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.
