FoodAskew » margarine

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.

Berry Buckle

Trish — Mon, 05 Jul 2010 19:00:34 +0000

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!

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.

Broccoli Casserole

Trish — Mon, 05 Jan 2009 19:00:26 +0000

Awhile back, the church my husband’s family attends in Oregon put together a recipe book as a fundraiser for the church. It is a professionally printed and bound book, Generations of Cherished Recipes from St. Thomas Becket Parishioners. My mother-in-law gave me a copy for Christmas because the family submitted heavily, so it was her way of passing on a lot of their family recipes to me. So I’m going to periodically publish some of the recipes bestowed upon me and spread the love!

Submitted by Marilyn Braunger (my grandmother-in-law!)
Serves 4

10 oz. frozen broccoli (1 pkg)		1 pint cottage cheese
1 egg, beaten		1 pkg saltine crackers
1 cube butter or margarine		1 pkg Lipton Onion Soup mix

Melt butter. Mash crackers. Mix together. Cook broccoli as directed on package. Do not drain the broccoli. Mix everything together and bake at 350°F for about 45 minutes until brown on top.

Sweet Corn Tomalitos

Trish — Wed, 14 May 2008 22:51:00 +0000

Submitted by Trish
Serves 6-8

5 tbsp margarine, softened		¼ c. masa harina flour
1/3 c. sugar		2 c. corn kernels (fresh or frozen, thawed)
½ c. cornmeal		½ c. water
1 tsp baking powder		½ tsp salt
2 tbsp milk		1 tsp milk

1. In a small bowl, mix the margarine, masa, & sugar with a mixer until light & fluffy, about 1 minute.
2. Blend ½ the corn kernels with the water in a blender until smooth.
3. Combine with margarine mixture, stirring well.
4. Add the remaining corn, cornmeal, baking powder, salt & milk.
5. Bring a medium saucepan of water to boil.
6. Pour the mixture into an 8″ baking dish.
7. Tightly cover with plastic wrap & set atop the saucepan of boiling water.
8. Keep pan tightly wrapped & steam for 50 minutes to 1 hour.
9. Check water level often, until a toothpick inserted into the center comes out clean.

Chef’s Note: This has also been made in the oven, setting the pan in a water bath. Not sure of the temperature or time.

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.

Goop Sandwich Filling

Trish — Sun, 30 Mar 2008 05:20:23 +0000

Submitted by Trish
Yields: 2 sandwiches

1 c. margarine or butter		1 c. creamy peanut butter
3 tbs. Light Karo Corn Syrup

Mix margarine & peanut butter in equal parts. Slowly add Karo syrup until filling is easy to spread. You may need more or less Karo depending on desired consistency. Spread on bread & serve.

The Ultimate Grilled Cheese Sandwich

Trish — Sun, 30 Mar 2008 05:19:05 +0000

Submitted by Foghorn Leghorn

2 slices of bread (your choice of type)		Butter or Margarine in a squeeze bottle
2 slices provolone cheese (from deli is best)		1 slice Kraft American Singles

Use a small grill like a George Foreman but off brand works just as well. You can also do it the old fashioned way & use a skillet but the counter top griddle is faster. Spread the “butter” on one side of the bread on both slices & take both slices of the provolone & put the Kraft American slice in the middle of the provolone. Stick the sandwich in the griddle & close the top. When the buttered slice is a little brown take the sandwich out. Eat & enjoy.