1 cup sugar
1/4 cup vegetable oil
2 eggs
1 tsp vanilla extract
2 sq. unsweetened chocolate, melted
1/2 cup sifted enriched flour or 2/3 cup sifted cake flour
1/2 tsp salt
1/2 cup finely chopped walnuts
Combine sugar, oil, eggs and vanilla. Beat until light and smooth. Stir in chocolate. Sift together flour and salt; add to chocolate mixture. Beat until smooth. Stir in nuts. Spread in greased 8x8x2-inch pan.
Bake in moderate oven (350) about 30 minutes. While warm, cut into squares. Cool before removing from pan. Makes 16 brownies.
Sunday, December 20, 2015
Oatmeal Cocoa Chippers
1-1/4 cups all-purpose flour
1/2 cup cocoa
2 tsp baking soda
1/2 tsp salt
1 cup margarine, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 tsp vanilla extract
2 eggs
2 cups semi-sweet chocolate morsels (12-oz)
2 cups old-fashioned uncooked oats
1 cup chopped walnuts
Preheat oven to 350. In a small bowl, combine flour, cocoa, baking soda and salt; set aside. In a larger bowl, combine margarine, brown sugar, granulated sugar and vanilla extract. Beat until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate morsels, oats and walnuts. Drop by rounded measuring tablespoonfuls onto ungreased cookie sheet. Bake 9 to 11 minutes for chewy cookies, 12 to 13 minutes for crisp cookies. Let stand 2 minutes before removing from cookie sheet, Cool completely. Makes 4 dozen cookies.
1/2 cup cocoa
2 tsp baking soda
1/2 tsp salt
1 cup margarine, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 tsp vanilla extract
2 eggs
2 cups semi-sweet chocolate morsels (12-oz)
2 cups old-fashioned uncooked oats
1 cup chopped walnuts
Preheat oven to 350. In a small bowl, combine flour, cocoa, baking soda and salt; set aside. In a larger bowl, combine margarine, brown sugar, granulated sugar and vanilla extract. Beat until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate morsels, oats and walnuts. Drop by rounded measuring tablespoonfuls onto ungreased cookie sheet. Bake 9 to 11 minutes for chewy cookies, 12 to 13 minutes for crisp cookies. Let stand 2 minutes before removing from cookie sheet, Cool completely. Makes 4 dozen cookies.
Snickerdoodles (Pam Waterman's recipe)
1-1/2 cups sugar
2 eggs
1 cup soft shortening
2-3/4 cups flour
2 tsp cream of tarter
1 tsp baking soda
1 tsp salt
3 tsp cinnamon
2 TB sugar
Mix together shortening, sugar and eggs. Sift together flour, cream of tarter, baking soda and salt. Stir into sugar mixture. Chill thoroughly (overnight).
Roll into balls ( the size of cherry tomatoes). Mix 2 TB of sugar with 3 tsp of cinnamon. Dip top of cookie ball into cinnamon sugar mixture and place dipped side up on a ungreased cookie sheet.
Bake at 375 until lightly brown on underside of cookie. Makes about 4 dozen cookies.
2 eggs1 cup soft shortening
2-3/4 cups flour
2 tsp cream of tarter
1 tsp baking soda
1 tsp salt
3 tsp cinnamon
2 TB sugar
Mix together shortening, sugar and eggs. Sift together flour, cream of tarter, baking soda and salt. Stir into sugar mixture. Chill thoroughly (overnight).
Roll into balls ( the size of cherry tomatoes). Mix 2 TB of sugar with 3 tsp of cinnamon. Dip top of cookie ball into cinnamon sugar mixture and place dipped side up on a ungreased cookie sheet.
Bake at 375 until lightly brown on underside of cookie. Makes about 4 dozen cookies.
Peanut Butter Cookies (Fannie Farmer)
Preheat oven to 350.1/2 cup butter or margarine
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1/2 tsp vanilla
1/2 tsp salt
1/2 tsp baking soda
1 cup flour (preferably pastry)
Cream butter and margarine together. Beat in sugars. Stir in the rest of the ingredients.
Arrange by spoonfuls on cookie sheets. Press flat with a floured spoon or mark with a floured fork. Bake until firm (about 10 minutes). Makes about 60 cookies.
For a holiday cookie:
Press a Hershey's Kiss into the center of each cookie as soon as the cookies are removed from the oven. Move to a cookie sheet to cool.
Over Seas Fudge (Grandmother Brown's [Goff's] recipe)
1 lb. confectioners' sugar3 Tb top milk (heavy cream)
3 sq. bitter sweet chocolate
1 egg, well beaten
1 Tb butter
1 tsp vanilla
pinch of salt
Melt chocolate and butter in top of double boiler. Add beaten egg, milk, salt and vanilla. Gradually add sifted confectioners' sugar, beating well between additions. If necessary, add 1 more tablespoon (max) of top milk. It will be quite stiff. Spread in an 8 X 8 buttered pan.
Monday, July 13, 2015
Perfect Chocolate Cake from McCall's Cooking School: Step-By-Step Directions for Mistake-Proof Recipes
Cake Ingredients:
1 cup unsifted unsweetened cocoa
2 cups boiling water
2 3/4 cups sifted all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup butter or regular margarine, softened
2 1/2 cups granulated sugar
4 eggs
1 1/2 teaspoons vanilla extract
Preheat oven to 350F. Grease well and flour lightly three 9 X 1-1/2 inch round cake pans.
In medium bowl, combine cocoa with boiling water, mix with wire whisk until smooth. Cool completely. Sift flour with soda, salt, and baking powder. In large bowl of electric mixer, at high speed, beat butter, sugar, eggs, and vanilla, scraping bowl occasionally, until light - about 5 minutes. At low speed, beat in flour mixture (in fourths), alternating with cocoa mixture (in thirds), beginning and ending with flour mixture. Do not overbeat. Divide evenly into prepared pans. Bake 25 to 30 minutes, or until surface springs back when gently pressed with fingertip. Cool in pans 10 minutes. Craefully loosen sides with spatula; remove from pans; cool on racks.
Frosting:
6 oz semisweet chocolate pieces
1/2 cup light cream
1 cup butter or regular margarine
2-1/2 cups unsifted confectioners' sugar
In medium saucepan, combine chocolate pieces, cream, butter; Stir over medium heat until smooth. Remove from heat. With whisk, blend in 2-1/2 cups confectioners' sugar. In bowlset over ice, beat until it hold shape.
Filling:
1 cup heavy cream
1/4 cup unsifted confectioners' sugar
1 teaspoon vanilla extract
Whip cream with sugar and vanilla; refrigerate.
To Assemble:
On plate, place one layer, top side down; spread with half of cream filling. Place second layer, top side down; spread rest of cream filling. Place third layer, top side up. To frost: with spatula, frost sides first, covering whipped cream; use rest of frosting on top, swirling decoratively. Refrigerate at least 1 hour before serving. To cut, use a thin-edged sharp knife; slicing in sawing motion.
Serves 10-12.
1 cup unsifted unsweetened cocoa
2 cups boiling water
2 3/4 cups sifted all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup butter or regular margarine, softened
2 1/2 cups granulated sugar
4 eggs
1 1/2 teaspoons vanilla extract
Preheat oven to 350F. Grease well and flour lightly three 9 X 1-1/2 inch round cake pans.
In medium bowl, combine cocoa with boiling water, mix with wire whisk until smooth. Cool completely. Sift flour with soda, salt, and baking powder. In large bowl of electric mixer, at high speed, beat butter, sugar, eggs, and vanilla, scraping bowl occasionally, until light - about 5 minutes. At low speed, beat in flour mixture (in fourths), alternating with cocoa mixture (in thirds), beginning and ending with flour mixture. Do not overbeat. Divide evenly into prepared pans. Bake 25 to 30 minutes, or until surface springs back when gently pressed with fingertip. Cool in pans 10 minutes. Craefully loosen sides with spatula; remove from pans; cool on racks.
Frosting:
6 oz semisweet chocolate pieces
1/2 cup light cream
1 cup butter or regular margarine
2-1/2 cups unsifted confectioners' sugar
In medium saucepan, combine chocolate pieces, cream, butter; Stir over medium heat until smooth. Remove from heat. With whisk, blend in 2-1/2 cups confectioners' sugar. In bowlset over ice, beat until it hold shape.
Filling:
1 cup heavy cream
1/4 cup unsifted confectioners' sugar
1 teaspoon vanilla extract
Whip cream with sugar and vanilla; refrigerate.
To Assemble:
On plate, place one layer, top side down; spread with half of cream filling. Place second layer, top side down; spread rest of cream filling. Place third layer, top side up. To frost: with spatula, frost sides first, covering whipped cream; use rest of frosting on top, swirling decoratively. Refrigerate at least 1 hour before serving. To cut, use a thin-edged sharp knife; slicing in sawing motion.
Serves 10-12.
Beef and Vegetables in Rich Burgundy Sauce from Slow Cooker Casseroles & More
8 ounces sliced mushrooms
8 ounces baby carrots
1 medium bell pepper, cut into thin strips
2 1/2 pounds chuck roast
1 can golden mushroom soup
1/4 cup dry red wine or beef broth
1 Tablespoon Worcestershire sauce
1 package dried onion soup mix
1/4 teaspoon black pepper
2 Tablespoons water
3 Tablespoons cornstarch
4 cups hot cooked noodles
Chopped fresh parsley (optional)
Place mushrooms, carrots and bell peppers in slow cooker. Place roast on top of vegetables. Combine soup, wine, Worcestershire sauce, soup mix and black pepper in medium bowl; mix well. Pour soup mixture over roast. Cover and cook on LOW 8-10 hours.
Blend water into cornstarch in cup until smooth; set aside. Transfer roast to cutting board, cover with foil. Let stand 10-15 minutes before slicing.
Turn slow cooker to HIGH. Stir cornstarch mixture into vegetable mixture; cover and cook 10 minutes or until thickened. Serve over cooked noodles. Garnish with parsley, if desired.
Makes 6-8 servings.
8 ounces baby carrots
1 medium bell pepper, cut into thin strips
2 1/2 pounds chuck roast
1 can golden mushroom soup
1/4 cup dry red wine or beef broth
1 Tablespoon Worcestershire sauce
1 package dried onion soup mix
1/4 teaspoon black pepper
2 Tablespoons water
3 Tablespoons cornstarch
4 cups hot cooked noodles
Chopped fresh parsley (optional)
Place mushrooms, carrots and bell peppers in slow cooker. Place roast on top of vegetables. Combine soup, wine, Worcestershire sauce, soup mix and black pepper in medium bowl; mix well. Pour soup mixture over roast. Cover and cook on LOW 8-10 hours.
Blend water into cornstarch in cup until smooth; set aside. Transfer roast to cutting board, cover with foil. Let stand 10-15 minutes before slicing.
Turn slow cooker to HIGH. Stir cornstarch mixture into vegetable mixture; cover and cook 10 minutes or until thickened. Serve over cooked noodles. Garnish with parsley, if desired.
Makes 6-8 servings.
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