1 1/2 c flour
1 c sugar
3T cocoa
1 t soda
1/2 t salt
1 T vinegar
6 T oil
1 t vanilla
1 c cold water
Preheat oven to 325 degrees F. Sift dry ingredients together into an 8 x 8 glass pan. Make three wells and pour one of the first three wet ingredients into each of them. Pour water all over the whole thing and mix well with a fork, paying attention to the corners, until blended. Bake fro 25-30 minutes.
Thanks to Patricia Wrede for my favorite chocolate cake recipe!
¾ c butter
¾ c brown sugar
¾ c white sugar
3 eggs
1 T vanilla
3 T blackstrap molasses
1 c chocolate milk
½ c unsweetened cocoa
1 ½ c flour
½ t salt
1 ½ t baking soda
¾ c mini chocolate chips
Preheat oven to 350 degrees.
Spray a 13″ by 9″ pan. In a large bowl, cream butter until fluffy. Add brown sugar and white sugar and mix thoroughly. Add eggs, vanilla and molasses, beating well after each addition. In a different bowl, stir flour, cocoa, salt, and soda together. Beat into butter mixture, alternating with milk. Beat for 1 – 2 minutes, then add choc. chips. Pour batter into pan, bake 35 – 45 min.
Thanks to Hershey’s for publishing this on a cocoa container when I was a kid 🙂
1 t unflavored gelatin
1 T cold water
2 T boiling water
1⁄2 c sugar
1⁄4 c cocoa
1 c heavy cream (very cold)
1 t vanilla extract
Sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften. Add boiling water; stir until dissolved clear. Cool slightly. Stir together sugar and cocoa, add cream and vanilla. Beat on medium speed until stiff. Add gelatin and beat until blended. Spoon into serving dishes. Refrigerate about 30 minutes before serving. Makes four 1/2 c servings.
Freeze crushed pineapple, mashed banana and lemon juice in a a sugar syrup (1 part sugar to 2 parts boiling water).
Break up and put into serving dishes. Pour ginger ale over fruit and serve with a cherry.
2 beat-up, brown bananas
1 c butter
2 c sugar
4 egg yolks OR 2 eggs
1 t vanilla
1 t lemon extract
1 t baking soda
3 c flour
1 c chocolate chips, mini or regular
1 c diced walnuts
Cream butter and sugar. Mix in eggs, bananas, and extracts. Combine flour and baking soda and add all at once. Mix well and add chocolate ships and walnuts. Bake on a greased cookie sheet at 375 degrees F for 6-8 minutes. Cool on a wire rack.
1 c butter
1 c brown Sugar
1/4 c Honey
3 eggs
3 c flour
1/8 t salt
1/2 t baking soda
1 t each: freshly ground black pepper, nutmeg, cloves, allspice, anise, cardamom
2 t cinnamon
3/4 c candied citron, chopped1 t lemon extract
1 t lemon zest
Bake at 350 degrees F, roll in powdered sugar.
Thanks to Hershey’s for publishing this on a cocoa container when I was a kid 🙂
1 1⁄4 c butter, softened
2 c sugar
2 eggs
2 t vanilla
2 c flour
3⁄4 c cocoa
1 t baking soda
1⁄2 t salt
Cream butter and sugar in large bowl. Add eggs and vanilla; blend well. Combine flour, cocoa, baking soda and salt. Blend into creamed mixture. Bake on an ungreased cookie sheet bake 350° for 8-9 minutes. Cool on cookie sheet about 1 minute, then on wire rack.
3/4 c cocoa
1/2 t baking soda
2/3 c oil, divided
1/2 c boiling water
2 c sugar
2 eggs
1 1/3 c flour
1 t vanilla
1/4 t salt
3/4 c chopped walnuts
2/3 c chocolate chips
Whisk cocoa, baking soda and 1/3 c oil together in a large bowl. Add boiling water and stir until thickened. Add remaining oil, sugar, eggs, and vanilla – mix until smooth. Add flour and salt – blend completely. Fold in walnuts and chocolate chips. Pour into a greased 9 x 13 pan and bake at 350 degrees F for 35-40 minutes.
ICE CREAM INGREDIENTS
1 c milk
1 c cream
1/2 c sugar
pinch salt
dash vanilla
mint extract to taste
CHOCOLATE
1/2 c chocolate chips
1 T cream
Whisk together ice cream ingredients until sugar is dissolved, chill, mix in ice cream maker.
Melt 1/2 c chocolate chips, mix in cream, let cool, layer in new container with finished ice cream.
DRY
2 c flour
3/4 t salt
2 t baking powder
1/3 c chopped walnuts
1/3 c coconut
WET and SUGAR
1/2 c oil
1/2 c brown sugar
1/4 c white sugar
2 over-ripe plantains, mashed until fairly smooth
1/2 c yogurt
2 eggs
1 t vanilla
Whisk dry and wet/sugar ingredients separately, then combine. Pour into greased baking pan and bake at 350 for 50-60 min.
Adapted from Chef Lola’s Kitchen
Also see, for the best of all, Heather’s Perfect Whole Wheat Banana Bread and Double Chocolate Zucchini Bread.
Use Amy’s blueberry cobbler recipe with these proportions to serve 4:
FILLING
1 1/2 c mulberries
1/4 c sugar
4 T lemon juice
2 T tapioca
CRUST
2 T butter
1/4 c wheat flour
3 T brown sugar
pinch salt
3 T sliced almonds
Spread filling in bottom of small (8×4″) glass pan. Mix dry ingredients except nuts, cut in butter, stir in almonds, then sprinkle on top of filling.
Bake at 375 for 15 minutes, then remove and fluff topping with a fork. Return to oven until crust is lightly browned and edges of fruit are bubbling (30+ min). Let sit 10 min before eating.
8 oz cream cheese, softened (warm)
1 t lemon zest
4 T lemon juice
3 T milk
1/4 to 3/4 c powdered sugar (to taste)
1 cup heavy whipping cream, whipped
Beat the cream cheese until there are no lumps, mix with the next four ingredients, gently fold in the whipped cream.
1/2 cup small pearl tapioca
3 cups whole milk
1/4 teaspoon salt
2 eggs
1/3 cup sugar (i.e., reduced from 1/2 in original)
1 teaspoon vanilla extract
1. Presoak tapioca pearls 12 hrs or more.
2. Combine tapioca, milk and salt in 1.5 quart sauce pan and bring to barely simmering, then turn heat to minumim (low) and add sugar gradually until the tapioca pearls plump up and the mixture has thickened (will take 5+ minutes), stirring so the pudding doesn’t stick to the bottom of the pan.
3. Beat eggs in separate bowl, mixing in small amounts of the hot tapioca mixture into the eggs to equalize the temperature to avoid curdling and cooking the eggs.
4. Add egg mixture to pan with the tapioca. Increase the heat to medium and stir for several minutes to achieve a thick pudding consistency. Remove pan from heat and stir in vanilla.
1/4 c white sugar
2 T brown sugar
1/4 c corn starch
1/2 t cinnamon
1 pinch salt
2 c milk
1/2 t real vanilla
1 T butter
3 c cooked rice
Mix dry ingredients in a pan. Add milk and cook until thickened. Add rice and heat through.
3 cups whole milk
1/2 cup quick-cooking tapioca
1/2 cup white sugar
1/4 teaspoon salt
2 eggs, beaten
1/2 teaspoon vanilla extract
Stir together the milk, tapioca, sugar, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to lowest; cook and stir 5 minutes longer.
Beat eggs in a separate bowl. Mix in some of the milk/tapioca mixture very slowly to equalize the temperature of the two mixtures (to avoid curdling).
Then stir the egg mixture back into the milk/tapioca mixture until well mixed. Bring the pudding to a gentle simmer over medium-low heat; cook and stir 2 minutes (if instant tapioca) or longer until the pudding becomes thick enough to evenly coat the back of a metal spoon. Remove from the heat and stir in the vanilla. Serve hot or cold.
Serves 6.
Put 4 cups homemade yogurt in cheesecloth and hang it above a bowl to strain. Turn little oven on at 350 to heat and make a crust of the following –
Crush rice based cold cereal (a 2 to 1 ratio of Rice Chex to Rice Krispies works well) until you have one cup of crumbs. Combine with scant ¼ cup melted butter and 3 T. sugar. Press into heart shaped pan and bake until browned around the edges.
While the crust cools, turn oven down to 250 and combine 4 eggs, ½ cup sugar, ½ teaspoon salt and 1 ½ teaspoons vanilla. Add strained yogurt, discarding liquid and whisk until smmoth. Pour over crust and cook until entire top turns a darker creamy yellow. Cool and eat.
| CAKE 1 cup all-purpose flour 1 cup whole wheat flour 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 1 teaspoon cinnamon ½ teaspoon ginger ¼ teaspoon nutmeg 1 ½ cups white sugar 1 cup vegetable oil 3 eggs 1 teaspoon vanilla extract 2 cups shredded carrots ¾ cup unsweetened flaked coconut 1 cup chopped walnuts ¾ cup drained crushed pineapple ½ cup raisins ICING 1 (8 ounce) package cream cheese 1/4 cup butter, softened 2 cups confectioners’ sugar 1 teaspoon vanilla extract |
| 1. | Preheat oven to 350 degrees F. Grease and flour a 9×13 inch pan. |
| 2. | Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts, raisins and pineapple. |
| 3. | Pour into 9×13 inch pan. Bake at 350 degrees for about 50 minutes. Don’t panic, the center will sink a little. Allow to cool. |
| 4. | To make the frosting: Cream the butter and cream cheese until smooth. Add the vanilla and confectioners’ sugar and beat until creamy. |