FRENCH SILK PIE

From my daughter, Jennifer.

Prepare Baked Pastry Shell and set aside.

For filling, in a large bowl beat with an electric mixer on medium speed about 4 minutes or until fluffy:

        3/4 cup butter

        3/4 cup sugar

Stir in:

        1 cup semisweet chocolate pieces, melted and cooled

        1 teaspoon vanilla

Gradually add:

        3/4 cup refrigerated or frozen egg product, thawed

Beat on high speed and scraping side of bowl constantly until light and fluffy.

Pour filling into pastry shell. Cover and chill in refrigerator for 5 hours. If desired, garnish with whipped cream and chocolate curls. Makes 10 servings.

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.

HARD BOILED EGGS

Place desired number of eggs in cold water, covering at least an inch, and bring them to a boil.  Turn off the heat, cover and let sit for 20 minutes. Eggs will be hard boiled at this point.

To remove shells, rinse lightly under cold water - just enough so you can hold the egg without it being too hot. 

If you are going to use the eggs cold, it is okay to chill them before removing shell.  Hit middle  side of egg on counter, then slide spoon under shell, with outer curve facing the shell,and slip it around the egg.  Do this on both ends of the egg.  Rinse to remove any shell residue.

Note:  older eggs are easier to remove shells than fresh eggs.

WHEAT BREAD

  Yield: 3 large loaves or 45 2-oz rolls.

1. Measure 1/2 cup dark brown sugar.  Place about 1 Tbsp. into
   mixing bowl and set aside the rest to be used in step 4.

2. Add to mixing bowl, stir, and let sit about 5 minutes:

     4 cup warm water (about 85-90^o F)

     2 Tbsp. yeast

  

3. Combine in separate bowl and set aside:

     1 Tbsp. salt

     6 cups white bread flour

     4 cups wheat flour

     1/2 cup vital wheat gluten

     1/2 cup wheat germ

     1/2 cup cracked wheat

4. Add to yeast mixture:

     1/4 cup shortening

     1/2 cup dark brown sugar (less the 1 Tbsp. 
     used in the first step)
     Flour mixture

5. Mix together, then knead on low setting 
    (#2 on Kitchen Aid) for 8 minutes.

6. Turn into greased bowl (I use pan spray) then flip dough 
    over and press into bottom of bowl.

7. Cover with towel and let rise in warm place* for 45 minutes 
    to double the size.

8. Punch down and place in greased bread pans. Turn over and
    press into pans.

9. Cover with towel and let rise in warm place about 45 minutes.

10. Bake 350^o for 35 minutes.

11. Remove from oven and turn out onto cooling rack.

12. Cool thoroughly before slicing.

For rolls: Cut off 2-oz. pieces of dough and shape into a balls.  Place in greased 9x13 pan about an inch apart to allow for expansion.  Bake at  350^o for about 30 minutes.

OPTION: Brush butter over top of bread or rolls after baking.

*You can turn on your oven for about 30-45 seconds to warm it a little. Caution: do not make it too warm! Set bread pans on a hot pad or cloth so they don't sit right on the racks, which can be a little too warm.

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.