Wednesday, March 3, 2010

Chocolate Glaze

1 Stick Butter
2 C. Powdered sugar
1 1/2 C. Evaporated milk
6 Oz. Chocolate chips
1 t. Vanilla
  • Over low heat, combine butter and sugar
  • Once hot, add milk, chocolate chips, and cook until hot again
  • Add vanilla
This will keep in your fridge for 2 weeks! Loves it!

Miss Mary's Pound Cake

3 Sticks Butter (softened)
3 C. Sugar
6 Eggs (separated, save both whites and yolks)
3 C. Flour (sifted)
1/4 t. Salt
1/4 t. Baking soda
8 Oz. Sour cream
1 t. Vanilla
1 t. Almond extract

  • Cream butter and sugar together
  • In separate bowl, combine all dry ingredients
  • Add 1 egg yolk at a time, mixing only until blended
  • Alternately add sour cream and dry ingredients until all is blended well
  • Add vanilla and almond extract ( Miss Mary uses only almond extract)
  • In separate bowl, beat the egg whites until stiff (meringue-like)
  • Gently fold egg whites into batter
  • Prepare your bundt pan with butter and flour, making sure to cover every nook and cranny with the butter followed by sprinkling the flour over the butter until every surface is covered by both, turn pan upside down in sink to shake out excess flour
  • Spoon batter into the bundt pan
  • Bake at 325 for 30 minutes and 300 for an additional 45 minutes
  • When done baking, turn bundt pan upside down to extract cake
This is an enormous, ridiculous pain in the rear, but if you love pound cake - there is NO BETTER, YUMMIER recipe on earth! Thanks, Miss Mary

Chocolate Mayonnaise Cake

2 C. Flour
1 C. Sugar
1 t. Baking soda
1 1/2 t. Baking powder
1/2 t. Salt
4-6 T. Cocoa
2 t. Vanilla
1 C. Mayo
1 C. Water

Icing:
1 Stick Margarine
4 T. Cocoa
6 T. Milk
1 Box Powdered sugar
1 t. Vanilla
1 Pkg. Pecans

  • Blend all dry ingredients with a fork in large bowl
  • In separate bowl, mix all wet ingredients
  • Mix contents of both bowls together thoroughly
  • Pour mixture into 9x13 pan coated in Pam
  • Bake at 375 for 30 minues
Icing:

  • Melt margarine, cocoa, milk in a pan and bring to a boil
  • Pour mixture over powdered sugar in small bowl and mix well
  • Add vanilla and nuts
  • Pour over hot cake

Chocolate- Caramel Bars

1 C. Flour
1 C. Oats (quick cook)
3/4 C. Brown sugar
1/2 t. Baking soda
1/4 t. Salt
3/4 C. Butter (barely softened)
1 Bag Chocolate chips
12 Oz. Caramel syrup topping
1 Pkg. Pecans (crumbled)

  • Place butter in the bottom of a large bowl and then add the oats, brown sugar, baking soda, and salt on top of the butter
  • Mash/blend using a pastry blender until the mixture is coarse and crumbly
  • Coat a 9x13 pan with Pam
  • Layer 1/2 of the above mixutre into the bottom of the pan
  • Bake on 350 for 10 minutes
  • Remove from oven and - in this specific order - add the chocolate chips, caramel syrup, pecans, and the last 1/2 of the original mixture in layers in the pan
  • Bake on 350 for another 20 minutes
  • Let thoroughly cool before serving
These are an Abby favorite!

Basic Chocolate Icing

1 Stick Butter
4 T. Cocoa
6 T. Milk
1 Box Powdered sugar
1 t. Vanilla

  • Bring the butter, cocoa, and milk to a boil
  • Remove from heat and add other ingredients, stir until smooth
  • Pour over any dessert you like!

Yankee Brownies

8 Squares Unsweetened chocolate (melted and cooled)
1 C. Butter (melted)
5 Eggs
3 C. Sugar
1 T. Vanilla
1 1/2 C. Flour

  • Combine melted butter and chocolate
  • In separate, large bowl, beat the eggs, sugar, vanilla, and flour for 10 full minutes
  • Add chocolate mixture to the above and mix only until blended
  • Coat your 9x13 pan with Pam, pour in mixture
  • Bake at 375 for 35 to 40 minutes
These brownies are like crack they are so good, but DONT OVERBAKE! It ruins their amazing texture and don't keep well when overbaked. We like to add our "basic chocolate icing" to this recipe. See that recipe under desserts as well!

Tuesday, March 2, 2010

Chocolate Chip Chess Pie

1/2 C. Butter
1 C. Sugar
1/2 C. Flour
2 Eggs
1 t. Vanilla
1 Bag Chocolate chips
1 Pie shell (frozen Pillsbury brand preferred)

  • Mix all ingredients except for, obviously, shell together
  • Pour into pie shell
  • Bake at 325 for 50 minutes

Brownie Cupcakes

2 Sticks Margarine (melted, Fleishman's preferred)
1 3/4 C. Sugar
1 C. Flour
4 Eggs
1 t. Vanilla
4 Squares Semi-sweet chocolate (melted)
1 1/2 C. Pecan chips

  • Mix melted margarine and chocolate
  • In separate bowl, mix in flour, sugar, and eggs
  • Fold into the chocolate mixture
  • Add vanilla and pecans
  • Line muffin tin with liners
  • Fill liners with mixture
  • Bake at 325 for 25 to 30 minutes

Butter Gooeys

1 Egg
1 Stick Butter (melted)
1 Box Yellow OR chocolate fudge cake mix (Duncan Hines preferred, yellow used in original recipe)
8 Oz. Cream cheese
1 Box Powdered sugar
2 Eggs

  • Toss out all ingredients that accompany the cake mix, except for the powdered portion only
  • Mix 1 egg, butter, and dry cake mix together; blend thoroughly
  • In a separate bowl, mix cream cheese, powdered sugar, and final 2 eggs together
  • Spray your 9x13 baking pan with Pam, and layer the cake mix mixture into bottom of pan
  • Pour secondary mixture over the first layer
  • Bake at 350 for 30 minutes

Chocolate Crinkles

1/2 c. Vegetable oil
4 Squares Unsweetened chocolate (melted)
2 C. Sugar
4 Eggs
2 t. Vanilla
2 C. Flour
2 t. Baking powder
1/2 t. Salt
1 C. Powdered sugar

  • Cream oil, chocolate, and sugar
  • Blend in one egg at a time
  • Add vanilla
  • Stir in all dry ingredients, except for powdered sugar, just until well mixed
  • Chill in refrigerator for 2 hours
  • Form into small balls and roll them in the powdered sugar for baking
  • Bake at 350 for 10 minutes

Chocolate Shortbread Cookies

3/4 C. Butter (softened)
1/2 C. Sugar
1 2/3 C. Flour (sifted)
3-4 T. Cocoa powder
1/8 t. Salt

  • Beat butter and sugar together
  • Add dry ingredients, beat just until mixed
  • Form into small balls for baking
  • Place balls onto baking sheet at least a couple of inches apart
  • Mash balls with the backside of a fork to flatten out slightly and create "hash" mark pattern
  • Bake at 350 for 10 minutes

Dixie Sugar Cookies

1 C. Sugar
1 C. Powdered sugar
1 C. Margarine (Fleishman's preferred)
1 C. Crisco
2 Eggs
2 t. Vanilla
4 C. and 4 T. Flour
1 t. Soda
1 t. Cream of tartar
1/4 t. Salt

  • In large bowl, cream all butters, sugars, eggs, and vanilla
  • In separate bowl, mix all dry ingredients
  • Add dry ingredients mixture to wet mixture 1 C. at a time, mix thoroughly after every cup
  • Beat until stiff
  • Form into small, walnut-sized balls for baking
  • Bake at 375 for 12 to 15 minutes