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 Cakes, Dessert
Friday Jul 9, 2010
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.
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 Cookies, Dessert
Monday Dec 28, 2009
Submitted by Ruth
| ½ c. self-rising flour |
|
1/3 c. plain flour |
| 150g unsalted butter, softened |
|
1 ¼ c. soft brown sugar |
| 2 eggs |
|
1 tbsp milk |
| 1 tsp vanilla extract |
|
75g walnut halves, chopped |
1. Preheat the oven to 180°C (356°F). Lightly grease a 20cm square (8″) tin & line the base with baking paper.
2. Sift the flours together into a bowl. In a large bowl, beat the butter & the sugar until light & creamy. Add 1 egg, beat well & add 1 tbsp of the flour mixture. Beat in the second egg, milk, & vanilla. Fold in the remaining flour & ½ c. walnuts. Spoon into the tin & smooth the surface.
3. Scatter the top with the remaining chopped walnuts & some extra brown sugar. Bake for 30-45 minutes. Allow to cool in the tin. Carefully turn out & cut into squares.
