| LITTLE BATCH | ||
| 2 T 6 T 4 T 2 T dash |
cocoa sugar whole milk butter vanilla extract |
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| BIG BATCH | ||
| 1/4 cup 3/4 cup 1/2 cup 1/4 cup 1 tsp. |
cocoa sugar whole milk butter vanilla extract |
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| Blend cocoa and sugar, add milk and butter. Boil until thickened. Remove from heat. Add vanilla. | ||
Tag Archive for desserts
Amy’s Party Nuts
| 1 1 T 6 c 2 T 1/2 t 1 t 1 1/2 c 2 T 2 t 1 t 1/2 t |
egg white vanilla extract pecan halves melted butter Tabasco sauce (= 15 shakes) salt sugar molasses cinnamon ginger nutmeg |
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| Whisk egg white and vanilla together until frothy. Toss pecans in egg white mixture until coated. In a separate bowl, mix remaining ingredients until well-blended. Add to pecans all at once and stir until uniform.Spread on greased pan and bake at 250 degrees for 45 minutes, returning to bowl, mixing, and respreading onto pan halfway through baking.
Be careful not to eat all in one sitting. |
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Flan
| 1 can 1 can 1 T 3 1/2 – 1 |
evaporated milk condensed milk vanilla eggs sugar |
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| Melt sugar on low heat. Pour into mold or molds and spoon or spread on sides. In blendar, mix other ingredients. Pour into moldPut mold in water bath. Cook at 350 degrees for 1 – 2 hours, or until fork comes out clean | ||
Stan’s and Amy’s Pecan Pie
| 3-4 3/4 c 2 T 3/4 c 1/4 t 3-4 T 1 t 1/2 c 1 c 1 c |
eggs light corn syrup molasses dark brown sugar salt melted butter vanilla extract pecans, finely crushed pecans, quartered pecan halves |
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| Use 2.25 to 2.5 cups nuts. Toast them first for 5-8 minutes in a 350 degree oven. Cool before combining with eggs. Can also put 1/4-1/2 cups broken chocolate or chocolate chips on the bottom of the crust. Spread quartered pecans over bottom of refrigerated pie crust. Mix eggs, corn syrup, molasses, brown sugar, butter, salt and finely crushed pecans, then pour the mixture into the crust. Top with pecan halves. Bake at 350° F 40-45 minutes. Let cool one hour before serving. | ||
No Crust Coconut Pie
| 4 3/4 c 1 3/4 c 1 T 2 c 2 c 3/4 stick |
eggs, beaten all-purpose flour sugar vanilla whole milk shredded coconut margarine, melted |
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| Combine all ingredients in large bowl and stir until well-blended. Pour into 2 greased 9″ pie plates. Bake at 350 F 30-40 minutes or until golden brown.
Adapted from Chef’s Review Snowflake Coconut package. |
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Sour Cream Pie
| Crust 1 package (1/3 of a box) graham crackers,crushed 1/4 cup powdered sugar 6 tablespoons melted butter or margarine |
Fillings Berry Filling – Mix 1/4 cup brown sugar with one 16 oz. bag slightly defrosted frozen unsweetened berries Sour Cream Filling – Mix one beaten egg with one 16 oz. container of sour cream (approx. 2 cups), 3 tablespoons flour, and 1/4 cup brown sugar |
| Preheat your oven to 400 degrees Farenheight.Mix all the crust ingredients in a pie plate, mush into a crust shape, and set aside.Mix Berry Filling ingredients and set aside.Mix Sour Cream Filling ingredients and put half of the mixture into the crust.Pour and spread all of Berry Filling into the pie.Cover with the remaining half of Sour Cream Filling.Bake for 25-30 minutes. Cool for a couple hours before devouring.HINT – The pie should be barely beginning to show brown spots when you take it out of the oven. You may think it doesn’t look done, but it will continue to set as it cools. |
Dream Cheesecake
| CRUST 6 T 1/2 c 1/2 c 1/4 c 1/8 tFILLING 24 oz 1 c 3 2 t 1/4 t 12 oz |
butter finely chopped walnuts flour powdered sugar salt cream cheese at room temp. sugar large eggs pure vanilla extract salt sour cream |
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| Preheat oven to 325 F. Cream the butter, then blend in the walnuts, flour, sugar, and salt. Press the dough into bottom of greased 11x7x1.5 inch glass pan. Bake until edges are golden brown (20-25 min).Prepare water bath in 9×13 glass baking pan with dish cloth in a double layer on bottom of pan. Preheat oven and water bath to 350 F. Blend the cream cheese and sugar well by hand. Be sure to get out all of the lumps. Add the eggs, blending well. Blend in the vanilla, salt and sour cream. Pour over the baked crust. Bake in the water bath until edges start to brown (about 45 min), then (without opening the oven) turn off the oven and leave the cheesecake in for 30-60 min more. Refrigerate overnight. Top with Amy’s Cranberry Sauce. Serves 14.
Adapted from Cookwise, by Shirley Corriher (filling) and Joy of Cooking by Irma Rombauer (crust). |
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Flourless Chocolate Cake
| 1½ c 1½ c 2½ c 1½ c 8 2 t |
butter, cubed semisweet chocolate chips white sugar unsweetened cocoa powder eggs vanilla |
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| Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom and one inch up the sides of a 9×13 inch pan.Melt the butter in a large saucepan over low heat. Stir in chocolate, and continue to stir until almost melted. Remove from heat, and stir until melted and smooth. In a large bowl, stir together the sugar and the cocoa powder. Whisk in the eggs and vanilla until well blended, then whisk in the chocolate and butter. Pour the batter into the prepared pan.Bake for about 45 minutes in the preheated oven. The cake is ready when the edges have nicely puffed and the surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken. Cool cake in the pan over a wire rack. | ||
Greek Lemon Cake
| 10 Tbs. 1 1/2 c. 3 3/4 c. 2 1/4 c. 2 tsp. 1/4 tsp. 2 Tbs.3/4 c. 1 1/2 c. |
unsalted butter sugar eggs warm milk sifted flour baking powder salt grated lemon rindfresh lemon juice sugar |
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| Preheat oven to 350. Cream butter thoroughly. Add sugar gradually. Beat eggs with lemon rind until light and creamy. Fold into butter and sugar. Stir in milk, then slowly the combined flour, baking powder and salt. Pour batter into well-greased and floured 9×13 pan and bake 25-30 minutes. Just before the cake is ready to come out, squeeze lemons for juice. Add to sugar to moisten but not melt. Spoon mixture evenly over hot cake and return to oven to bake 5 minutes or more until the juice penetrates and the cake top is dry. Cut while warm and cool in pan. | ||
The Chocolate Cake
| 1 box 4 oz 5 16 oz 2 sticks 1 t 2 c |
devils food cake mix instant chocolate pudding mix eggs sour cream butter, melted almond extract chocolate chips |
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| Mix together and pour in greased 12 cup bunt pan.Bake at 350 50-55 min. | ||
Brownies With A Crust
| 1 c 1/4 c 1/2 c 1 can 1/4 c 1/4 c 1/2 t 1 1 t 1 |
flour sugar butter sweetened condensed milk cocoa flour baking powder egg vanilla 7 or 8 oz. chocolate bar |
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| Mix 1 c of the flour with the sugar and margarine. Press into 8″ x 8″ pan and bake @ 350 F for 15 minutes. Meanwhile, mix the condensed milk, cocoa, 1/4 c flour, baking powder, egg, and vanilla.Let crust cool in pan for 3-5 minutes while you break or cut the chocolate bar into chunks. Evenly arrange chocolate chunks on crust. Pour milk mixture over them. Return the pan to the oven for 20 min. or until center has set. | ||
Peanut Butter Nugget Roll
| 1 c 2 c 2 c 1 c 1 c |
peanut butter rolled oats powdered milk raisins honey or corn syrup |
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| Mix peanut butter and rolled oats, then mix in remaining ingredients. Shape into 4 rolls. Leave plain or roll in nuts, dried apricots, coconut, or carob.Adapted from Cooking with Home Storage, p. 245. | ||
Amy’s Oatmeal Cookies
| 1/2 c. 1/2 c. 1 c. 1 c. 2 2 tsp. 2 c. 1 tsp. 1 tsp. 1/2 tsp. 1 1/2 c. 1 1/2 c. 1/2 c. 1/2 c. 1/2 c. |
butter shortening brown sugar sugar eggs vanilla flour baking soda cinnamon salt old fashioned oats quick oats raisins chopped walnuts chocolate chips |
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| Cream butter and shortening together. Add sugars and mix until fluffy. Mix in eggs and vanilla. Add flour, baking soda, cinnamon and salt and mix well. Add both kinds of oats and stir. Add raisins, nut and chocolate chips, stirring until well mixed.Bake at 350 on ungreased cookies sheets until edges and tops just start to brown. Cool on cookie sheets for a couple minutes, then move to a cooling rack to finish cooling. | ||