Mint Brownies

BROWNIES
1 c melted butter
1/2 c cocoa powder
2 c sugar
4 whole eggs beaten
1 tsp vanilla extract
1/2 tsp salt
1 1/2 c flour

MINT FROSTING
1/2 c butter, softened
2 T milk
2 c powdered sugar
1 tsp peppermint extract
5 drops green food coloring

GANACHE TOPPING
1/2 c butter
1 1/2 c semi-sweet chocolate chips

Preheat oven to 350 degrees.
Note: Increasing amounts to 1 1/2 times the original amount will yield a baker's half sheet (large cookie sheet) of brownies, to make 4 dozen brownies.

For the brownies, whisk together melted butter and cocoa powder. Then add sugar, beaten eggs, vanilla, and salt. Mix well and then add sifted flour. Stir in by hand. Do not over mix. Pour into a 9x13 pan sprayed by cooking spray. If making 1 1/2 recipe, pour into a baker's half sheet (large cookie sheet). Bake at 350 degrees for 25-28 minutes. Cool for a few minutes and then place in the freezer for 20 minutes.

While brownies are in the freezer, make the first layer of topping. Mix the mint frosting ingredients thoroughly. Evenly frost brownies and put back in the freezer for 20 minutes.

Make the chocolate ganache top layer. Melt the butter and chocolate and whisk together. (I melt them together in a Pyrex measuring bowl in the microwave for one minute. Be careful not to overheat. It won't look melted but once whisked, it will.) Drizzle warm chocolate over brownies and spread smooth with a spatula. Put back in the freezer for another 20 minutes.

No-Bakes

2 c sugar
2 T cocoa
1/2 c butter
1/2 c milk
pinch salt
3 c oats
1/2 c p. butter
1 tsp vanilla

Combine first five ingredients in a saucepan. Over medium-high heat, bring to a rolling boil. Boil for 1 minute (you may need to add 15 seconds if your sauce tends to not set). While waiting for the chocolate mixture to boil, measure oats p. butter, and vanilla in a mixing bowl. Pour boiled sauce over oat mixture and stir to combine. Drop by spoonfuls onto waxed paper. Let set.

Yields: Approx. 24

Carrot Cake with Philly Cream Cheese Icing

Recipe Originally from Philadelphia

This has quickly become a family and friend favorite. Enjoy!

Cake:
2 c flour
2 tsp b powder
1 tsp b soda
1 T cinnamon
1/4 tsp nutmeg
Dash of cloves
1/2 tsp salt
4 eggs
1 1/4 c oil (can use half to full amount apple sauce)
2 c sugar
2 c grated carrots
1 (19 oz) can crushed pineapple, well drained
1/2 c chopped walnuts or pecans

Icing:
1 (250 g) package Philadelphia Brick Cream Cheese, softened
1/4 c butter, melted
2 c icing sugar
1 tsp lemon juice
1/2 tsp grated lemon peel

Directions:
1. Cake: Heat over to 350 degrees F. Sift together flour, baking powder, baking soda, spices, and salt in medium bowl; set aside. Beat eggs and oil in large bowl with wire whisk until well blended. Gradually add granulated sugar, mixing until blended. Add flour mixture, carrots, pineapple, and walnuts; mix well. Pour into greased and floured 12-cup fluted tube pan or 10-inch (3L) tube pan.

2. Bake 50 min. to 1 hour or until wooden toothpick inserted in center comes out clean. Cool 10 min.; loosen from sides of pan with spatula or knife and gently remove cake. Cool completely on wire rack.

3. Icing: Beat cream cheese and butter in large bowl with electric mixer until well blended. Gradually add icing sugar, juice, and peel, beating until well blended after each addition. Spread on top of cake. Store leftover cake in refrigerator.

Spudnuts

2 cups milk (warm)
1/2 cup shortening
1/2 cup sugar
1/2 tsp salt
2 1/4 cup dry yeast dissolved in 1/4 cup warm water
7 cups flour
1 cup mashed potatoes (instant works fine)
2 eggs

Mix sugar, shortening, potatoes, & warm milk.  Add remaining ingredients except flour.  Add flour a little and a time & knead.  Let rise until double (1 1/2 to 2 hours).  Roll and cut.  Let rise 25 minutes and fry in deep fat fryer at 365 degrees.  Glaze or sugar doughnuts.  Rapidly deliver them to all of your favorite neighbors.  Bring some to me.  Makes 45 medium doughnuts.

Glaze:
6 cups powdered sugar
3/4 to 1 cup milk
1 tsp vanilla

Sour Cream Lemon Pie

Ingredients:

1 cup sugar
3 tbsp plus 1 1/2 tsp cornstarch
1 tbsp grated lemon peel
1/2 cup fresh lemon juice
3 egg yolks, lightly beaten
1 cup milk
1/4 cup butter, cubed
1 cup (8 oz) sour cream
1 9-inch pastry shell, baked
1 cup heavy whipping cream, whipped and sweetened
Lemon twists for garnish

Method:

Combine sugar, cornstarch, lemon peel, juice, egg yolks and milk in heavy saucepan; cook over medium heat until thickened.  Stir in butter and cool mixture to room temperature.  Stir in sour cream and pour filling into pie shell.  Spread with whipped cream and garnish with lemon twists.  Chill & serve.

Cream of Coconut Cake

1 white cake mix
1 small box instant vanilla pudding
3 eggs
1 1/2 c water
1/4 c oil
1 can cream of coconut
1 container cool whip

Mix cake mix, pudding mix, 3 eggs, water, & oil.  Pour into greased 9x13" pan & bake at 350 for 25-35 minutes.  As soon as cake comes out of the oven poke holes all around it and pour 3/4 to all of the coconut cream onto the cake.  Let cool.  Spread cool whip and refrigerate.

Old Fashioned Caramels

1 c butter
2 1/4 c firmly backed brown sugar
1 c light corn syrup
14 oz can sweetened condensed milk
1 1/2 tsp vanilla

Line 9" square pan with foil and butter lightly.  In heavy 3-quart saucepan, melt butter.  Add brown sugar.  Mix well. Stir in corn syrup.  Cook over medium-low heat until sugar dissolves and mixture is well blended.  Remove pan from heat.  Stir in can of milk.  Cook over medium heat stirring constantly until candy reaches firm ball stage (242 degrees if you're lucky enough to have a candy thermometer), this takes about 30-40 minutes.  Remove from heat.  Stir in vanilla.  Pour mixture into prepared pan.  Cool to room temperature (3-4 hours).  When candy has set completely, carefully remove from pan.  Using a thin bladed knife and using a light sawing motion, cut into small pieces.  Wrap individual pieces in squares of waxed paper.

Strawberry Topped Cake

cake mix
oil (as directed on box)
eggs (as directed on box)
water (as directed on box)
8 oz cream cheese
2 c powdered sugar
1/2 pt whipping cream
danish dessert
1 pkg frozen strawberries

Follow directions on box for 1 yellow cake mix.  Pour into approximately 11x14x2 pan (you'll need extra space for the added toppings, so your typical 11x13 is not big enough).  Bake as directed on box. 

Mix cream cheese & powdered sugar.  Whip whipping cream & fold into cream cheese mixture.  Spread over cake.

Follow directions on package for Danish Dessert (as a topping).  Then, add frozen strawberries to it.  Cool for 5-10 minutes before spreading over the cake & whipped cream mixture.

Cool. 

Lemon Bars

2 c. flour
1/2 c powdered sugar
1 c butter or margarine
4 eggs, beaten
2 c sugar
1/3 c lemon juice
1/4 c flour
1/2 tsp baking powder

Sift together 2 c flour & powdered sugar.  Cut in butter until mixture clings together.  Press into 9x13" baking pan.  Bake 375 for 15-20 minutes or until lightly browned.  Then, beat together eggs, granulated sugar, & lemon juice.  Sift together 1/4 c flour & baking powder.  Pour over baked crust.  Bake 25 minutes at 350.  Sprinkle with additional powdered sugar.  Cool.  Cut into bars. 

Zucchini Chocolate Cake

1/2 c butter, softened
1 1/2 c sugar
3 eggs
1/2 c vegetable oil
3 tsp vanilla
1 3/4 c flour
1/4 c baking cocoa
2 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
2 c shredded zucchini
1 c chopped walnuts
1/2 c semisweet chocolate chips

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in oil and vanilla. Combine the flour, cocoa, baking soda, baking powder and cinnamon; gradually add to the creamed mixture. Fold in zucchini and walnuts if desired.

Spread into a greased 13x9x2 baking pan. Sprinkle with chocolate chips. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

12 servings

Old-Fashioned Soft Pumpkin Cookies

2 1/2 c all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 1/2 c sugar
1/2 c butter, softened
1 c pumpkin
1 large egg
1 tsp vanilla
Glaze (recipe follows)

Preheat oven to 350F. Grease baking sheets.

Combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg, and vanilla until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle glaze over cookies.

Glaze:
Combine 2 c sifted powdered sugar, 3 T milk, 1 T melted butter, and 1 tsp vanilla extract in small bowl until smooth.

Makes 36 cookies (These are incredible!)

Choco-Zucchini Cupcakes

2 c shredded zucchini
3 eggs
2 c sugar
3/4 c oil
2 tsp vanilla
2 c flour
2/3 c cocoa powder
1 tsp b. soda
1 tsp salt
1/2 tsp b powder
3/4 c chocolate chips

Preheat oven to 325 degrees. Prepare muffin cups. Mix wet ingredients. Add dry ingredients. Add chocolate chips. Fill prepared muffin cups half full. Bake for 25 min. Cool. Top with peanut butter frosting (recipe below).

Peanut Butter Frosting

1/2 c p. butter
1/3 c softened butter
1 T milk
1/2 tsp vanilla
1 1/2 c powdered sugar

Beat together p. butter, butter, milk, and vanilla. Gradually add 1 1/2 c p. sugar.

Fluffy Pudding Frosting

1 c cold milk
1 (3 1/2 oz) pkg instant pudding mix (any flavor)
1/2 c. powdered sugar
3 1/2 c Cool Whip

With a whisk beat the pudding, sugar, & milk together in a bowl.  Fold in the Cool Whip.  Keep this in the refrigerator until ready to use.  Eat immediately after frosting. 

Oatmeal Chocolate Chip Cookies

2 c butter
2 c brown sugar
2 c sugar
4 eggs
2 tsp vanilla
4 c flour
5 c blended oatmeal (measure then blend to a fine powder in blender or food processor)
1 tsp salt
2 tsp baking soda
2 tsp baking powder
3 c chopped nuts (optional)
2 bags semi-sweet chocolate chips

Cram butter and both sugars.  Add eggs and vanilla.  Mix in flour, oatmeal, salt, baking powder, and baking soda.  Add chips & nuts.  Refrigerate 1/2 hour (or not).  Roll into balls and place 2" apart on cookie sheet.  Bake 8 minutes at 375 degrees.  This makes about 10 dozen cookies.  Recipe can be halved. 

Michelle's Carrot Cake & Cream Cheese Frosting

4 eggs
2 c. sugar
3 small baby food jars of carrots
1 1/2 c. oil (or 3/4 c. applesauce & 3/4 c. oil)
2 1/2 c flour
2 tsp baking soda
2 tsp cinnamon

Mix in order.  Pour in greased cookie sheet.  Bake at 350 degrees for 25-30 minutes.

Cream Cheese Frosting
1/2 c butter
1 8 oz brick cream cheese
1 tsp vanilla
powdered sugar (add until desired consistency)

Michelle's Quick & Delicious Chocolate Chip Cookies

1/2 c butter
1/2 c sugar
1/2 c packed brown sugar
1 egg
1 c flour
1 c quick cooking oats
1/2 tsp baking soda
1/2 tsp cinnamon
1 pkg chocolate chips

Heat oven to 375 degrees.  Beat butter, sugars, and egg until well blended.  Beat in flour, oats, soda, and cinnamon on low until just combined.  Stir in chocolate chips.  Bake 9 minutes or until lightly browned.  Cool on sheet for 2 minutes. 

Four Layer Dessert

1st layer
1 1/2 c. flour
3 Tbsp sugar
3/4 c. butter

2nd layer
8 oz softened cream cheese
2/3 c powdered sugar
12 oz cool whip

3rd layer
lg pkg instant chocolate pudding
2 3/4 c. milk
1 tsp vanilla

4th layer
additional cool whip
chopped nuts or chocolate chips

Mix & cut in 1st layer ingredients until crumbly.  Press into a 9x13" pan & bake at 350 degrees for 13-15 minutes.  Cool completely.  Whip together cream cheese & powdered sugar.  Fold in cool whip.  Spread over cooled crust.  Mix together 3rd layer ingredients.  When thick spread over 2nd layer.   Frost with additional cool whip & sprinkle with chopped nuts or chocolate chips.

Variation:
Replace the 3rd layer with this berry mixture: Prepare 1 package of Danish Delight according to package directions.  Add 1 package frozen berries.  Spread over 2nd layer. 


 

Crepes

1 1/2 cup flour
1 Tbsp sugar
1/2 tsp baking powder
1/2 tsp salt
2 cups milk
2 Tbsp margarine or butter, melted
1/2 tsp vanilla
2 eggs

Mix dry ingredients.  Add remaining ingredients & beat with hand beater until smooth.  Lightly butter a 6-8 inch skillet; heat over medium heat until bubbly.  For each crepe pour scant 1/4 cup batter into skillet; immediately rotate skillet to coat with batter.  Cook until lightly brown.  Turn and cook other side until light brown.  Fill with applesauce, yogurt, fruit, nutella, whipped cream, jam, etc.  Roll up.  Sprinkle with powdered sugar if desired.

Makes approximately 12 crepes.

Never Fail Pound Cake

Another great recipe from lanascooking.com

1 cup butter at room temperature

2 cups sugar

4 eggs at room temperature

½ tsp. baking soda

1 cup buttermilk

3 cups all-purpose flour

1/8 tsp. salt

2 tsp. vanilla extract

Cream butter and sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition.

Dissolve soda in buttermilk. Combine flour and salt. Add buttermilk and flour to creamed mixture alternately beginning and ending with flour mixture. Mix well after each addition. Stir in vanilla flavoring.

Pour batter into a greased and floured 10-inch tube pan. Bake at 350 for 1 hour or until a wooden pick inserted in center comes out clean. Remove from oven and cool in pan for 10-15 minutes. Remove from pan and cool completely on a rack.

Warm Berry Compote

2 cups frozen, mixed berries

¼ cup sugar

Juice of 1 lemon

1 tsp. cornstarch

Place all ingredients in a small saucepan. Bring just to a boil over medium to medium-high heat. Reduce heat and simmer for a few minutes until thickened.

Enjoy!

Turnovers

There are four easy steps to making your pies: roll out the dough, add the filling, bake the pies, and glaze them.  It’s easy and it doesn’t take long.

Step 1—roll and cut the dough:  Roll the dough out until it is no thicker than 1/4 inch—a little thinner is perfect.  Using your dough press or a lid from a pan, cut the dough into six-inch circles.
Step 2—Add the filling:  For the filling, use either a fruit filling—a commercially canned one works fine—or pudding for a cream filling.  We used Jell-O® brand pudding mixes in both instant and cooked varieties.   Both worked.  The cooked pudding seemed to set up a little more.  The pudding is less likely to leak during baking if you cool it for an hour before using it.  We made lemon turnovers, banana cream turnovers, and chocolate turnovers as well as fruit-filled turnovers.  Place a dough circle on the dough press.  The dough will follow the bowl-shaped contour of the press.  Place 1/4 cup filling in the formed bowl.  Brush the edges of the dough with a little water to help create a seal.  Using the dough press, fold the dough over to make a turnover and press firmly to seal.  (A good seal is necessary so that the filling does not leak out.)  Repeat with the other circles.
Step 3—Bake the pies:  Place the turnovers on a lightly greased baking sheet and bake in your preheated oven at 375 degrees for 15 minutes or until lightly golden.  Remove the pan from the oven and remove the turnovers to a wire rack to cool for 15 minutes.
Step 4—Glaze the pies:  Make a glaze from powdered sugar and water.  One cup powdered sugar is about right for this size recipe.  Add enough water, about 1 1/2 tablespoons, to reach drizzling consistency and brush the glaze on the tops of the turnovers while still warm.

Fruit filled turnovers can be served warm.  Cream filled turnovers should be cooled to let the filling become firmer.  Most cream filled turnovers should be refrigerated.