Quick And Easy Fudgey Brownies

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Ingrients & Directions


4 oz Hershey’s Baking Chocolate
-(Unsweetened)
-broken into pieces
3/4 c Butter or margarine
2 c Sugar
3 Eggs
1 1/2 ts Vanilla extract
1 c All-purpose flour
1 c Chopped nuts (optional)

OPTIONAL
FROSTING (recipe follows)
3 oz Hershey’s Baking Chocolate
-(Unsweetened)
-broken into pieces
1 c Miniature marshmallows
1/2 c Butter or margarine
– softened
1/3 c Milk
2 1/2 c Powdered sugar
1/2 ts Vanilla extract

Heat oven to 350 degrees Fahrenheit. Grease 13x9x2-inch baking pan. In
large microwave-safe bowl, place chocolate and butter. Microwave at HIGH
(100%) 1-1/2 to 2 minutes or until chocolate is melted and mixture is
smooth when stirred. Add sugar; stir with spoon until well blended. Add
eggs and vanilla; mix well. Add flour and nuts, if desired; stir until well
blended. Spread into prepared pan. Bake 30 to 35 minutes or until wooden
pick inserted in center comes out almost clean. Cool completely in pan on
wire rack. Frost with QUICK & EASY CHOCOLATE FROSTING, if desired. Cut into
squares. About 24 brownies. Quick & Easy Chocolate Frosting

In medium saucepan over low heat, melt chocolate, stirring constantly. Add
marshmallows; stir frequently until melted. (Mixture will be very thick and
will pull away from sides of pan). Spoon mixture into small mixer bowl;
beat in butter. Gradually add milk, beating until smooth. Add powdered
sugar and vanilla; beat to desired consistency. About 2-1/4 cups frosting.

Hershey’s is a registered trademark of Hershey Foods Corporation. Recipe
may be reprinted courtesy of the Hershey Kitchens.

Meal-

Yields
24 Brownies

Ed’s Peanut Butter Fudge

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Ingrients & Directions


1 lb Peanut butter, smooth
-(natural)
1 lb Sugar, powdered
1/2 lb Butter (2 sticks,
-save the wrappers)
1 ts Vanilla extract
12 oz Chocolate, semi-sweet
-(otherwise known as
-1 bag chocolate chips)

Melt the chocolate in a bowl over hot water or the top of a double
boiler. Make sure you don’t get even a drop of water in the
chocolate. Stir frequently with a spatula while doing the following
steps and remove it from the hot water just as soon as it’s melted.

Melt the butter. Mix together the powdered sugar, the melted butter
and the vanilla. Don’t bother sifting the powdered sugar. Just stir
everything together with a wooden spoon until it’s smooth and creamy.
Stir in the peanut butter. This will break most flimsy wooden spoons
if you’re not careful. Mushing everything together with your hands
works well and is lots of fun.

Press the fudge into a buttered 8 or 9 square pan. You don’t need
much butter, just wipe the butter papers over the inside of the pan.
You can also line the pan with foil and butter that; this works
especially well if you’re making several batches in a row to give to
people as holiday presents. Press the fudge in firmly; you don’t want
any air bubbles in it. You will get your hands messy here.

Pour the chocolate over the fudge and spread it in an even layer. The
easiest way to do this is to shake the pan gently until the chocolate
is even. Let the chocolate cool to room temperature. DO NOT PUT IT
IN THE REFRIGERATOR.

Using a sharp knife cut the fudge into 1 squares. If you defied my
instructions and put it in the refrigerator, the chocolate layer will
shatter when you try to cut it. Unless you are going to serve it
immediately, store it in the refrigerator. Let it come to room
temperature before serving.

Again, don’t scrimp on the peanut butter! Skippy simply will not do.

NOTES:

* An extremely rich candy — I got this recipe from a friend, Ed
Firestone, who is arguably the best cook in Palo Alto. The results
resemble Reese’s Peanut Butter Cups that have attained Nirvana. Don’t
scrimp on the peanut butter; get the best you can find or make it
yourself. If there’s anything besides peanuts and salt in it, find
another brand.

* Unless you use the foil method, you will inevitably destroy at
least one piece getting it out of the pan. The best method is to
line the pan with foil, let the fudge cool, lift it out, peel off the
foil, put it back in the pan and cut it. This keeps it from sticking
to the pan. If you try to cut it out of the pan, it tends to fall
apart.

: Difficulty: moderate.
: Time: 20 minutes preparation, 15 minutes cooling.
: Precision: no need to measure.

: -paul asente
: decwrl!glacier!cascade!asente asente@SU-Cascade.ARPA
:
: You got peanut butter on my chocolate!

:
Yields
3 pounds

Peanut Butter Magic Cookies

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Ingrients & Directions


1 1/2 c Flour
1/2 c Cocoa
1/2 ts Soda
1/2 c Sugar
1/2 c Brown sugar
1/2 c Margarine; softened
1/4 c Peanut butter
1 ts Vanilla
1 Egg

FILLING
3/4 c Peanut butter
3/4 c Powdered sugar

Date: Thu, 12 Aug 93 09:33:35 +0200

From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) (COLLECTION)

From: “Judy Robinson” jrobinso@magnus.acs.ohio-state.edu
1. Combine filling ingredients and blend well. Form into 30 (1-inch) balls.
Set aside.

2. Beat sugars, margarine, and peanut butter until light and fluffy. Add
rest of ingredients.

3. With floured hands, take about 1 tbs dough and wrap around p.butter
ball, covering completely. Place 2″ apart on ungreased cookie sheet.
Flatten with bottom of glass dipped in sugar.

4. Bake at 375 for 7-9 min or until set and slightly cracked. Cool on wire
racks. About 30 cookies.

REC.FOOD.RECIPES ARCHIVES

/COOKIES

From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,

Yields
30 Servings

Spicy Molasses Drop Cookies

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Ingrients & Directions


2 1/2 c All-purpose flour
1 1/4 ts Baking powder
1/2 ts Baking soda
1/8 ts Salt
1 tb Ground ginger
1/2 ts Ground cinnamon
1/4 ts Ground cloves
1/2 c Packed brown sugar
6 tb Dark corn syrup
1/4 c Canola oil
1/4 c Molasses
1 Egg white
2 1/2 ts Vanilla

Homey and easy to make, these chewy drop cookies are great for lunch boxes
or after-school snacks. Store in an airtight container for up to a week.

Per cookie: Calories: 76 Fat: 1.7 g. (22% of calories) Saturated fat:
0.1 g. Cholesterol: 0 mg. Sodium:
45 mg.

Coat several baking sheets with no-stick spray and set aside.

In a medium bowl, mix the flour, baking powder, baking soda, salt, ginger,
cinnamon and cloves.

In a large bowl, combine the brown sugar, corn syrup, oil, molasses, egg
white and vanilla. Beat with an electric mixer until smooth. Beat in half
the flour mixture, just until blended. Stir in the remaining flour mixture
until evenly incorporated.

Drop heaping teaspoons of the dough about 2 1/2 inches apart on the
prepared baking sheets.

Bake at 375 degrees F for 5 to 8 minutes, or until the cookies are just
slightly darker at the edges than at the center. Transfer the baking sheet
to a wire rack. Let stand for 2 minutes. Remove the cookies and arrange on
wire racks to cool thoroughly. Makes 25.


Yields
25 Servings

Cookie Nests

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Ingrients & Directions


3 c Chow mein noodles
7 oz Marshmallow creme
1/4 c Reduced fat peanut butter
1/4 c Coconut, flaked
1/2 c M&Ms? plain chocolate candy,
-in pastel colors
2 tb Reduced fat margarine,
-softened
1 ts Pure vanilla extract
45 Pcs jelly beans

In a mixing bowl, combine noodles, marshmallow creme, peanut butter,
coconut, candy pieces, margarine, and vanilla extract until smooth. Chill
until easy to handle. On waxed paper, form mixture by 1/4 cupfuls into nest
shape. Repeat with remaining mixture. Place nests on wax paper. Let dry.
Fill each nest with 3 jelly beans each.

Per serving: 201 Calories; 6g Fat (28% calories from fat); 3g Protein; 33g
Carbohydrate; 1mg Cholesterol; 99mg Sodium


Yields
15 Servings

Jack And Jill Cookies

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Ingrients & Directions


1 c Butter or margarine; soft
3/4 c Sugar
1 Egg
1 ts Vanilla
1 1/2 c Sifted all-purpose flour
1 ts Soda
1/4 ts Salt
1 1/2 c Quaker Oats, uncooked
— (quick or old-fashioned)

Beat butter until creamy. Gradually add sugar, beating until fluffy.
Blend in egg and vanilla. Sift together flour, soda and salt. Add
to creamed mixture; blend well. Stir in oats. For ease in handling,
chill dough about 1 hour.

Shape to form 1-inch balls. Place on ungreased cooky sheets. Flatten
slightly with bottom of glass dipped in sugar. Insert flat wooden
stick or wooden skewer into each. Bake in preheated moderate oven
(375 F.) 10 to 12 minutes; cool.

Frost cookies with confectioners’ sugar frosting. Attach chocolate
shot for hair and gumdrop pieces for eyes, nose and mouth. For girl
cookies, pipe a bow onto hair with thick frosting. Tie a ribbon bow
onto stick for boy’s bow tie.

When frosting is set, insert sticks into large gumdrops so that
cookies stand up.


Yields
36 cookies

Cocomalt Cookies

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Ingrients & Directions


3/4 c Brown sugar
1/2 c Shortening
3/4 c Cocomalt
1 Egg, well beaten
1/2 c Milk
1 1/2 c Flour
1/4 ts Salt
1/2 ts Baking soda
1 ts Baking powder
1 c Chopped nuts

Combine sugar and cocomalt. Add shortening. Cream thoroughly. Add
egg. Mix well. Sift flour, measure, and sift with baking soda,
baking powder, and salt. Add dry ingredients alternately with milk to
first mixture. Add nuts. Mix thoroughly. Drop by teaspoonfuls onto
well-oiled baking sheet. Bake in hot oven (410 F) about 15 minutes.
24 servings. The Household Searchlight

Yields
4 Servings

Cheese Cake, White Chocolate

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Ingrients & Directions


-DRND29A
3/4 c Blanched almonds; ground
3/4 c Quick oats; uncooked
3/4 c Graham cracker crumbs
1/4 c Sugar
1/4 c +2 T butter; melted
2 pk (8oz) cream cheese; softened
1 c Sugar
16 oz Sour cream
1 ts Vanilla extract
8 oz White chocolate; melted
4 Egg whites
1/8 ts Cream of tartar
1 tb Powdered sugar

Combine first 5 ingredients in medium bowl; blend well. Press into bottom
and 2″ up sides of 10″ spring form pan. Bake at 350 for 5 min. Cool.
Combine cream cheese and 1 cup sugar; beat at medium speed until fluffy.
Add sour cream and vanilla; mix well. Stir in melted white chocolate. Beat
egg whites at high speed until foamy; add cream of tartar beating until
soft peaks form. Fold egg whites into Cream cheese mixture; spoon into
crust. Bake at 325 degrees for 55 minutes; turn oven off. Leave cheesecake
in oven 30 min., open oven door and leave in an additional 30 minutes.
Cool. Chill 8 hours. Remove from pan. Yield: 10 – 12 servings (From Andra
Schabo)

NOTE: This take some time to put together but is well worth the effort. We
always make this for holidays.

From

Yields
12 Servings

Pepsi-cola Cake With Peanut Butter Frosting

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Ingrients & Directions


2 c Flour
2 c Sugar
1/2 lb Butter
2 tb Cocoa
1 c Pepsi
1/2 c Buttermilk
2 lg Eggs, beaten
1 ts Baking soda
1 ts Vanilla
1 1/2 c Miniature marshmallows

FROSTING
6 tb Butter
1 c Brown sugar
2/3 c Peanut butter
1/4 c Milk
2/3 c Peanuts, chopped

Preheat oven to 350~. Grease a 9x13x2 inch pan. Combine flour and sugar in
bowl. Melt butter, add cocoa and Pepsi. Pour over flour and sugar mixture.
Stir well. Add buttermilk, eggs, baking soda and vanilla-mix well. Stir in
marshmallows and pour into pan. bake 40 minutes. Frost while warm.

FROSTING: Cream butter, sugar and peanut butter. Add milk, stir well. Add
nuts. Cool.


Yields
1 Servings

Cheesecake Brownies

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Ingrients & Directions


18 1/4 oz German chocolate cake mix
1 Egg; beat
1/2 c Butter or margarine; melt
1 c Nuts; chop
Topping
8 oz Cream cheese; soft
1 c Sugar
2 Eggs; beat
1 ts Vanilla extract

In a mixing bowl, combine cake mix, egg, butter and nuts; mix well.
Press into a greased 13×9 baking pan; set aside. Combine topping
ingredients in another bowl and beat until smooth. Carefully spread
over batter. Bake at 350~ for 30 to 35 minutes or until golden brown.
Cool on a wire rack. Store in the fridge.


Yields
2 servings