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.
Posted by Trish | Under Dinner, Poultry
Thursday Dec 24, 2009
Submitted by Whim
Serves 2
| 2 c. Captain Crunch cereal |
|
2 c. corn flakes |
| 1 egg |
|
1 c. milk |
| 1 c. all-purpose flour |
|
1 tsp onion powder |
| 1 tsp garlic powder |
|
½ tsp black pepper |
| 2 lbs chicken breast cut into 1 oz. cube |
|
Vegetable oil for frying |
1. Coarsely grind or crush the two cereals & set aside. Beat the egg with milk & set aside.
2. Stir together the flour, onion & garlic powders & black pepper.
3. Dredge the tenders in the flour, then the egg wash, then the cereal mixture.
4. Either use a deep fryer to fry or pan fry the tenders on low until they are done. Be careful not to turn the temperature up too high or the cereal will start to caramelize.
Chef’s Note: If you like more sweet taste, or less sweet, adjust the cereals to get the right level. Don’t use olive oil for the frying; they don’t taste right.
Posted by Trish | Under Cookies, Dessert
Wednesday Dec 23, 2009
Submitted by Happy13
| 1 c. confectioners’ sugar |
|
2 tsp milk |
| 2 tsp light corn syrup |
|
¼ tsp almond extract (optional) |
| Assorted gel colorings |
|
|
1. In a small bowl, stir together confectioners’ sugar & milk until smooth. Beat in corn syrup & almond extract until icing is smooth & glossy. If icing is too thick, add more corn syrup.
2. Divide into separate bowls, & add food colorings to each to desired intensity. Dip cookies, or paint them with a brush. Let them dry at least 4-5 hours or over night before stacking.
