February 08, 2006 in crockpot, desserts | Permalink | Comments (0)
One of my very favorite desserts, I love it slightly heated and with a big glass of milk. Great with whipped cream or ice cream, too.
2 eggs
1/2 cup flour
1/2 cup sugar
1/2 cup brown sugar
1 cup butter, melted and cooled
6 oz. chocolate chips (about one cup)
1 cup chopped walnuts
1 unbaked pie shell (bottom crust only)
Preheat oven to 325 degrees F. In a large bowl, mix all ingredients and pour into pie shell. Bake for one hour.
April 06, 2003 in desserts | Permalink | Comments (0)
6 regular size Hershey chocolate bars
½ cup chocolate syrup
1 cup butter or margarine, softened
1 ½ cups sugar
4 eggs
1 tsp. vanilla extract
2 ¾ cups all-purpose flour
½ tsp. salt
½ tsp. baking soda
1 cup buttermilk
Confectioners' sugar, optional
In a saucepan, heat the candy bar and chocolate syrup over low heat until melted; set aside to cool. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in chocolate mixture and vanilla. Combine flour, salt and baking soda; add to creamed mixture alternately with buttermilk. Pour into a greased and floured 10-inch fluted tube pan. Bake at 350 degrees F for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool in a pan on a wire rack for 15 minutes. Remove from pan and cool completely. Dust with confectioners' sugar if desired. Makes 12-14 servings.
April 06, 2003 in desserts | Permalink | Comments (0)
2 1/3 cups all-purpose flour
½ cup shortening
1/3 cup sugar
1 cup molasses
¾ cup hot water
1 tsp. baking soda
1 tsp. ground ginger
1 tsp. ground cinnamon
¾ tsp. salt
1 large egg
Heat oven to 325 degrees F. Grease bottom and sides of 9x9-inch pan with shortening; lightly flour. Beat all ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Pour into pan. Bake 50 to 55 minutes or until toothpick in center comes out clean. Sprinkle with powdered sugar if desired.
April 06, 2003 in desserts | Permalink | Comments (0)
3 tablespoons butter
2 tablespoons unsweetened cocoa
3 ounces semisweet or bittersweet chocolate
½ teaspoon vanilla extract
2 egg yolks
2 egg whites
2 tablespoons sugar
pinch salt
pinch cream of tartar
Preheat oven to 375 degrees F. Use 1 tablespoon of the butter to grease two 8-ounce ramekins. Coat the ramekins with the cocoa, tapping out the excess. In a large bowl, over a pan of simmering water, melt the chocolate and remaining butter. Stir occasionally until smooth. Remove from heat and add the vanilla. Whisk in the yolks one at a time until smooth. Set aside.
In a clean bowl, beat the egg whites with the sugar, salt, and cream of tartar until stiff (but not dry) peaks form. Gently fold the egg-white mixture into the chocolate. Spoon into the ramekins. (The recipe can be made to this point up to one day ahead. Cover with plastic wrap and refrigerate.) Bake until puffed and set, about 20 minutes. (If baked directly from the refrigerator, add five to ten minutes). Serve immediately.
April 06, 2003 in desserts | Permalink | Comments (0)
These scones are easy to make and have a simple, elegant taste. They're really only good served hot from the oven, so be sure to have friends on hand to help you eat them.
3 /12 cups flour
pinch of salt
3/4 cup butter
1 Tbs. baking powder
1/2 cup sugar
1 egg
1/2 cup milk
1/2 cup raisins
Cut together butter, flour, salt and baking powder. Add sugar and raisins. Make well in the center of dry mix, add egg and a little milk. If dry add more milk. Blend to a nice, smooth dough. Roll on a floured surface to 1/2 inch thick. Cut into circles using 2-inch cutters. Place on a lightly greased baking sheet, brush with beaten egg. Bake at 350 degrees F for 10-15 minutes, until the centers of the bottom of the scones are lightly colored.
April 06, 2003 in breads, desserts | Permalink | Comments (0)
2 cups graham cracker crumbs
1 Tbsp. sugar
1 stick butter or margarine, melted
2 eggs
2 sticks butter or margarine, softened
2 cups powdered sugar
3 or 4 bananas
1 20-oz. can crushed pineapple, well-drained
8 oz. Cool Whip
1/2 cup chopped walnuts
maraschino cherries
Mix first three ingredients in 13x9-inch pan; flatten over bottom to make a crust. Mix eggs, two sticks butter, and powdered sugar with a mixer on high speed for ten minutes. Spread over crust. Slice bananas and layer over filling. Spread pineapple over bananas. Spread Cool Whip over top; sprinkle with walnuts and dot with cherries. Chill one hour before serving.
April 06, 2003 in desserts | Permalink | Comments (0)
One of my all-time favorites.
6 cups pared sliced apples (about 6 medium)
½ cup sugar
1 tsp. cinnamon
¾ cup flour
½ cup firmly packed brown sugar
¼ cup soft margarine
Place apples in greased 8-inch square on 1 ½ quart casserole dish. Combine sugar and cinnamon, sprinkle over apples. Combine flour, brown sugar and butter, spread mixture over sugared apples. Bake at 350 for 45-50 minutes or until fruit is tender and top is golden brown. Serves 4-6.
April 06, 2003 in desserts | Permalink | Comments (0)