ZUCCHINI CAKE

This recipe came from a friend.

Combine: 

        1/2 cup margarine or butter (I prefer butter)

        1 3/4 cups sugar

Add: 1 cup applesauce

        2 eggs

        1/2 cup sour milk (1/2 cup milk; 1 tsp. vinegar or lemon 

                   juice - let sit a few minutes.)

        1 tsp. vanilla

Combine and add to above ingredients: 

        2 ½ cups flour

            (I use 3/4 cup whole wheat for part of the flour)

       1 tsp. salt

       1 tsp. soda

       1 tsp. baking powder

       1/2 tsp. each cinnamon, nutmeg, cloves

       1/4 cup powdered cocoa

Stir in 2 cups grated zucchini

Sprinkle over top: 

       3/4 cup brown sugar and 6 oz. chocolate chips

Bake in a greased 9x13 pan at 350 degrees for 40-45 min. Test with toothpick.

NOTE: You can shred and freeze zucchini to use in recipes. Be sure to add all that is in the container, including the water that separates from the zucchini. I usually put one cup shredded zucchini in a zippered sandwich bag, lay it flat and freeze. Thaw before using.

RASPBERRY SYRUP

YIELD: Approximately 

1 pint syrup 

1/2 cup jam

1. Combine in heavy 3-quart saucepan:

        1 cup sugar

        1 cup water

        2 cups clean raspberries

2. Bring to a boil on medium-high heat, then reduce heat and
    simmer 10 minutes, stirring occasionally.

3. Place wire sieve over medium-large bowl.

4. Pour mixture into sieve and let it drain into the bowl.

5. Gently press mixture to get as much syrup out of it as you can.

6. Let sit a few minutes until it is drained.

7. Pour clear syrup into storage container.

8. Scrape raspberry residue into small container (about ½ cup size)
    and use as jam.

Use syrup on pancakes, in smoothies, over ice cream, in Italian Sodas (see recipe under BEVERAGES,) etc.

BLANCMANGE (CORNSTARCH) PUDDING

My mother used to make this for us and often put a dollop of egg white on top of each dish of pudding.  We called it Floating Island Pudding.  It is still one of my favorites. My mother used whole milk, but I find it delicious with skim milk.

Mix in 2-3quart Pan:

        1/2 cup sugar (can use up to half Splenda)

        1/3 cup cornstarch

        1/4  tsp. Salt

Gradually add while stirring with a whisk:

         4 cups skim milk or prepared powdered milk

Stir constantly from this point on.

Cook over medium heat for about 10 minutes, until mixture begins

 to thicken.

Turn heat to medium low and continue cooking for 8-10 minutes.

Slowly add 1 cup of mixture into:

        2 well-beaten eggs

Whisk well.

Add egg mixture to milk mixture and continue cooking 2 minutes.

Do not overcook.

Remove from heat and cool 2-3 minutes.

Add: 1 tsp. Vanilla (real vanilla is best).

Pour into molds, small bowls, or one larger bowl.

Cool slightly, then cover and refrigerate.  Will store well for several days in the refrigerator.

This pudding is also delicious served warm.

HINTS:

  If pudding is too thick, just add a little more milk.

  If you have a recipe that calls for egg whites, you can use up the yolks by altering this recipe using 1 whole egg and 2-3 egg yolks.

  In a hurry?  Add about 1 cup milk to sugar mixture as directed.  Place remaining milk in microwave for a few minutes to heat it (not too hot) then add to sugar mixture as directed.  This will take several minutes off cooking time.

  Add a few chocolate chips or piece of chocolate candy bar to warm pudding cup and let it sit a few seconds.  Swirl through pudding and enjoy!

WHIPPED CREAM

1. Chill quart bowl in freezer.

2. Place 1 cup whipping cream  in bowl and whip on high with mixer.

3. When peaks start to form, add:

            1/2 tsp. vanilla

            2 Tbsp. (more or less) sugar

Continue to whip on high until cream starts to stiffen.  

Don't over mix.

Hint:  If you do not use all the whipped cream, and are going to use it within a day or two, store it in the refrigerator and simply whip it up again when needed.  

   

FOR LONGER STORAGE:  
1. Place dollops of whipped cream on a cookie sheet or plate lined with waxed paper.  
2. Place in freezer.  
3. When frozen, cut waxed paper in squares around each dollop. 
4. Place each in a single layer in a container, with the waxed paper on the bottom of each dollop.  
5. Carefully place a second or third layer as needed- don't squish.
6. Place tight lid and store in freezer.  

To use, remove what you need from freezer and place in refrigerator to thaw, or if in a hurry, let sit on counter or on top of dessert a few minutes until thawed. 

Cream can be served as individual dollops, or combined (after thawed) and mixed for a bowl of cream.

     

PINEAPPLE ANGEL FOOD CAKE

Found this recipe on Facebook June 2014 from HealtyHappyHelpers.  It is delicious and worth keeping. The one I found had no frosting options, so I tried the whipped cream, and it is fantastic that way.  It is also good without the cream.


*The recipe I found said that Angel Food cake mixes that have two packets instead of one do not work.  I am going to try mixing the two packets together and proceeding that way.  I will post my results. 

RESULTS:  The batter looked okay at first, but when I baked it, it didn't rise like the mix that has just one packet.  It turned out sort of rubbery.  So now you know! (^_^)

Combine and blend with spoon:

       1 box of Angel Food Cake mix*

       1 can(20 ounces) crushed pineapple in its own juice

When you do this, something magical happens. The mixture starts to froth and it turns into an amazingly airy, fluffy bowl of deliciousness right before your eyes.

Pour into a greased 9X13 cake pan and bake at 350^o for 

30 minutes.  Serve warm or cold.

TO FROST, cool cake thoroughly.   Spread whipped cream over the top, or cut into pieces and place a dollop of whipped cream on each piece.  

SEE WHIPPED CREAM RECIPE ON THIS BLOG

QUICK BROWNIE CAKE

I came up with this cake when I needed one in a hurry and didn't have a cake mix. However, I had boxes of brownie mix.  It turned out delicious! 

This recipe makes a more dense cake, more like a thicker, lighter brownie.

   Last  Piece!

BROWNIE CAKE

1. Mix 1 Brownie Mix according to directions on box,

    adding 1 extra egg (I used Betty Crocker Fudge 
    Brownie Mix)

2. Bake as directed in 9x13 pan.

3. Remove from oven and let cool.

FROSTING

Mix together, then beat on high until light and fluffy:

       3/4 cup BUTTER or margarine

       1 Tbsp. baking cocoa

       3 cups powdered sugar

       3-4 Tbsp. evaporated milk (start with less; 
             add more as needed)

Stand mixer takes about a 1-3 minutes; hand mixer will 
take longer.

Spread on cooled brownies to about 1/2” thick – use all the frosting.

OPTION: Sprinkle top liberally with chopped walnuts (fine to coarse pieces.)

NOTE: If you don't have evaporated milk, you can use half milk and half whipping cream, or Half and Half. If you have no immediate use for the leftover evaporated milk, freeze it in ice cube trays. When frozen, remove from trays and store in heavy ziploc-type plastic bag. Remove just what you need for your next recipe.

MINT BROWNIES

See end of this post for quick mint brownie suggestion.

I did a taste test around the neighborhood, and all but one said "they are to die for!" The one felt the peppermint was too strong. All others thought it was just right. So, if you like just a light peppermint flavor, try using half the amount of flavoring. Note: BUTTER makes it better!

FIRST LAYER*: (You can make this a day ahead.)

1. Melt together:

     1 square (1/4 lb.) BUTTER or margarine

     2 squares (2 oz.) baking chocolate – unsweetened

2. Combine in mixing bowl:

     1 cups sugar

     2 eggs

     1 scant cups flour

     1 cups walnuts – chopped (optional)

3. Add butter/chocolate to the mixing bowl mixture 

    and mix thoroughly.

4. Spread batter in 9x13 pan lined with parchment paper on 
    the bottom only.

5. Bake at 350^o F for 20-25 minutes (toothpick should come

    out not quite clean, but the batter should not be runny.)

6. Cool thoroughly in pan then chill at least one hour

    in refrigerator.

*A brownie mix can be used, if preferred. Use a dark chocolate mix, OR use standard chocolate brownie mix and 2 Tbsp. cocoa powder plus an extra Tbsp. of water. Having said that, this is the BEST brownie recipe I have ever found!

For quarter sheet pan (18 x 13), double the brownie recipe, or use two brownie mixes, and bake about 20-23 minutes. Check with toothpick – should come out almost clean.

SECOND LAYER:

Mix together then beat on high a minute or two:

     3/4 cup BUTTER or margarine

     3/4 tsp. Peppermint extract

     1 Tbsp. evaporated milk (more or less)

     3 cups powdered sugar

     3 drops green liquid food coloring (more or less) 

       or a small dab of paste coloring

Spread on cooled brownies to about 1/2”-3/4” thick – use all the frosting.

Chill 2 hours.

NOTE:  If you don't have evaporated milk, you can use half milk and half whipping cream.  If you have no immediate uses for the leftover evaporated milk, freeze it in ice cube trays, then remove just what you need for your next recipe.

For quarter-sheet pan, use 1 cup butter, 1 tsp. Peppermint, about 2 Tbsp. evaporated milk,   4 cups powdered sugar, 4 drops food coloring.

THIRD LAYER:

Melt together:

     1/2 cup (1 stick) BUTTER or margarine

     12 oz. Chocolate chips (I prefer Nestle's semi-sweet)

Spread over top of frosting layer.

Chill until top layer is set.

NOTE: Let brownies sit outside the refrigerator for at least a half hour before cutting. Chilled brownies are harder to cut. You can then refrigerate them again, if you wish.

DECORATING TIPS:

A. Save out about 1/2 cup of the mint frosting and add a little milk to make it thinner. OR make new frosting: About 1/2 cup powdered sugar,1/2 tsp. butter, a drop of food coloring, and enough milk to make it a little runny. Put in plastic sandwich bag. Cut tiny hole in bottom corner of bag. Squeeze to drizzle rapidly across top of uncut brownies. Let it set. (See picture on left.)

B. Put a dollop of chocolate frosting on the top of each brownie square after cutting. Place an Andie's Mint at about a 45 degree angle on top of the frosting. (See picture on right.)

C. Drizzle with Cream Cheese Frosting:  - I have not tried this,
but it looks like a good recipe. (from Cooks.com)

     3 oz. (small package) cream cheese, softened

     1 cup confectioners sugar

     1 tsp. Milk

     Food coloring, if desired.

D. Use different colors of food coloring for frosting and drizzle – maybe pink for Valentines day, green for St. Patrick's, pale orange for Halloween, etc. Pastel colors are best – more appetizing.

E. Cut into squares and place on tray. Refrigerate. Serve cold. YUM!

Don't have time or want to do a quicker method, try this:

1. Omit third layer
2. Spread mint frosting onto brownies.
3. Drizzle with chocolate frosting (about 1/2 tsp. softened butter,1/2 cup powdered sugar, cocoa powder - enough to make a good brown color, milk to thin frosting.) 
Frosting should be a little runny.  Place into ziploc bag and cut a small hole in one corner. Pipe frosting onto mint frosting.

OR: 
Cut brownies into squares.  
Pipe mint frosting onto each brownie.
Chop Andie's Mints into small pieces.
Sprinkle over mint frosting.

PEANUT BUTTER BARS from KRAFT

This came via Facebook from my niece's daughter-in-law, Kristine.  They are easy and quick to make.

Yield: about 24 squares

Line 9x13 pan with foil, with ends of foil extending over sides of pan.

Melt: 1/2 cup butter or margarine (I prefer butter) in large microwaveable bowl on HIGH for about 45 seconds.

Add and mix well:

        2 cups powdered sugar

        1 1/2 cups graham cracker crumbs 
                     (about 1 packet of crackers: 10 crackers)

        1 cup Peanut Butter – creamy or chunky (I prefer chunky)

Spread mixture into prepared pan.

Cover with:

        1 ½ pkg. BAKER'S Semi-Sweet Chocolate* (12 squares) melted.**

Refrigerate until chocolate is set – about one hour.

Lift bars from the pan with the foil.

Cut into squares.

*Semi-sweet chocolate chips can be used, but I found the Baker's semi-sweet chocolate had a better flavor. Make sure it is SEMI-SWEET, not unsweetened!

**Easy melt method: place chocolate squares in microwaveable bowl and microwave on high about 30 seconds. Stir, then heat for another 30 seconds. May need to do this for another 30 seconds, but don't overcook – just melt.

 

Spread chocolate over peanut butter mixture

 Cut into squares

SUSY'S BROWNIES

 This recipe came to me from my friend Susy Carter, from college days long ago.

Cream together:

         1 2/3 cups sugar

         1 1/2 sticks butter, softened

Add, just till mixed in:

         3 eggs

         2 1/4 teaspoons vanilla

Add sifted dry ingredients just till mixed - do not over mix!

         1 cup flour

         1/2 teaspoon baking powder

         3/4 teaspoon salt

         1/2 cup cocoa

Option:  add 1/2 - 1 cup chopped nuts (walnuts, pecans, etc.)

             

Bake 30-35 minutes at 350^o F in a 9x13 inch pan (toothpick should come out almost clean.)

Cool thoroughly before frosting.

Frosting – See Butter Cream Frosting (chocolate version) on this Blog.

CHOCOLATE SYRUP

Received this recipe from my daughter, Jennifer, who got it from my other daughter, Heather.

YIELD:  About 2 1/4 cups

In a medium size pot, mix:

        1 1/2 cups water

        1 1/2 cups cocoa

Heat and stir to dissolve the cocoa.

Add: 2 1/2 cups sugar and whisk to dissolve.

Boil for about 3 minutes over medium heat.

Watch it to make sure it doesn’t get too hot and boil over.

Remove from heat and add

        1 teaspoon vanilla extract
        1/4 teaspoon salt

Let cool.

Store in the refrigerator.

Note: If you like dark chocolate, try making this with Hershey's Special Dark Cocoa.

MUD BARS

I'm not sure where I got this recipe - maybe from Nestle's.
See bottom of this page for my healthier take on this recipe!

Preheat oven to 375^oF.

In small bowl combine and set aside:

      1 cup + 2 Tbsp. white flour

       1/2 tsp. baking soda

       1/2 tsp. salt

In large bowl, combine and beat until creamy:

      3/4 Cup firmly packed brown sugar

       1/2 cup butter, softened

       1 tsp. vanilla

Add 1 egg and beat well.

Gradually add flour mixture and mix well.

Stir in:

      1 1/3 cups chocolate chips

       1/2 cup chopped nuts (I prefer walnuts)

Spread into foil-lined 9-inch square baking pan.

Bake at 375^o for 25 minutes or until toothpick comes out clean.

Remove from oven.

Sprinkle over top:

     2/3 cup chocolate chips

Allow to stand until chips become shiny, then spread with spatula.

Let cool (about 1 hour.)

Chill in freezer about 15 minutes to set chocolate.

Cut into bars.

Yield: 16 bars approximately 2" square.

For double batch: bake in 9x13 pan for 30 min.


GrammaNita's Healthier version:
   (Approximately 1.5 grams of fiber per 2" square bar.)
 
Use equal parts white flour and whole wheat flour.
Fill 3/4 cup measuring cup with half brown sugar and half Splenda or Stevia.
For those who do not like to use artificial sweeteners, just use 1/2 cup brown sugar.

PINEAPPLE-CHERRY UPSIDE DOWN CAKE

Grease 9x13 pan.

Spread in bottom of pan:

          1 20-oz. can crushed pineapple

          1 20-oz. can cherry pie filling

Sprinkle over top:

          1 box yellow or white cake mix

Top with:

          1 1/2 cubes butter, sliced

Bake 350^o F for ½ hour or until done.

PEANUT BUTTER BARS

This recipe came to me from my daughter, Heather, who got it from her friend, Keri.

Combine:

  

     1 cup butter

     1 cup brown sugar

     2 cups oats

     2 cups flour

     1/2 tsp. salt

     1/2 tsp. vanilla

     1 cup peanut butter (chunky or regular - 

           I like chunky)

     3 eggs

Spread in greased 9x13 pan (pan spray is okay.)

Bake at 350 degrees for 15 min.

Remove from oven and spread 1 cup creamy peanut butter over top, then let cool thoroughly.

Frost and enjoy!

FROSTING

      1/2 cup butter

     3 Tbsp. milk

     3 Tbsp. cocoa powder

     1 lb. powdered sugar (more or less)

Combine on low then whip on high.  If too stiff, add a little more milk; if too soft, add a little more powdered sugar.)

NOTE:  I found this recipe to be very rich and think it would be fine to omit the layer of creamy peanut butter, if desired.