Brownie Pudding

 Brownie Pudding

13x9 greased pan 350*

Sift together: 

 2 c flour

  1 tsp salt

  4 Tbsp cocoa

  4 tsp b. powder

  1 ½ c sugar

Add:

 1 c milk

 4 Tbsp melted butter/marg

 2 tsp vanilla

Mix til smooth. Add 1 c chopped nuts if desired.

Pour into greased 13x9” pan. 

Sprinkle over batter:

   2 c brown sugar

   4 Tbsp cocoa

Pour 3 c HOT (not boiling) over batter. Bake @ 350* for 45 min.

Serve w/ice cream while hot, sauce on top

Brownie Pudding 8x8 greased pan 350*

Sift together: 

  1 c sifted flour

  ¾ c sugar

  2 Tbsp cocoa

  2 tsp b. powder

  ½ tsp salt

Add:

 ½ c milk

 2 Tbsp melted butter/marg

 1 tsp vanilla

Mix til smooth. Stir in ¾ c chopped nuts if desired.

Pour into greased 8x8” pan.

Mix together: 

  ¾ c brown sugar

  ¼ c cocoa

Then sprinkle over batter in pan.

Pour 1 ¾ c HOT water over entire batter. Bake @ 350* for 45 min.

Makes 6-8 servings w/ ice cream.

Best Briscoe Bread

Best Briscoe Bread

Time: 2hr. 15 min.

Dissolve 2 tablespoons yeast into 1/2 cup warm water.

In a large bowl, mix:
2 C. hot water
3 TBS. sugar
1 TBS. salt
5 TBS. oil
3 C. unsifted flour

Stir together with wooden spoon. Add yeast mixture. Stir in additional 3 cups unsifted flour.

(DO NOT KNEAD THE BREAD)

Let dough rise for 10 minutes, stir with spoon. Let rise additional 10 minutes and stir with spoon until dough lets down. Repeat process for a total of 5 rising patterns, stirring every 10 minutes.

Divide dough into two loaves and place into greased loaf pans. Let rise for half an hour and bake at 350 degrees for 35-40 minutes.

Very Lemony Meringue Pie

Very Lemony Meringue Pie

1 ¼ c. sugar

1/3 c. cornstarch

1 c. cold water

3 egg yolks

1 c. lemon juice

3 TBS. butter/margarine

1 pastry shell (9-in.) baked

Meringue:

1 TBS. cornstarch

1/3 c. cold water

3 egg whites

1 tsp. vanilla

dash salt

6 TBS. sugar

In a saucepan, combine sugar and cornstarch. Stir in water until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks to temper the eggs (so they don't scramble). Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.

Remove from the heat. Add lemon juice and butter; stir until butter is melted and mixture is blended. Pour hot filling into baked pastry shell.

In a saucepan, combine cornstarch and water until smooth. Cook and stir over medium-low heat until mixture is thickened, about 2 min. Remove from the heat. In a mixing bowl, beat egg whites, vanilla and salt until foamy. Gradually beat in sugar, one tablespoon at a time, on medium speed until soft peaks form and sugar is dissolved. Gradually beat in cornstarch mixture, a tablespoon at a time, on high until stiff peaks form.

Spread evenly over hot filling, sealing edges to crust. Bake at 325* for 18-20 minutes or until meringue is golden. Cool on a wire rack for an hour. Refrigerate pie for at least 3 hours before serving. Refrigerate leftovers. Yield: 6-8 servings.

French Silk Chocolate Pie

French Silk Chocolate Pie

Crust:

1 recipe pie crust (can use prepared refrigerated crust)

Filling:

3 oz. Unsweetened chocolate, cut into pieces

1 c. butter, softened (do not use margarine)

1 c. sugar

½ tsp. vanilla

4 PASTEURIZED eggs or 1 c. refrigerated or frozen fat-free egg product, thawed

Topping:

½ c. sweetened whipped cream

Chocolate curls, if desired

1. Heat oven to 450*. Prepare pie crust for one-crust baked shell using a 9-in. glass pie pan. Bake at 450* for 9-11 minutes or until light golden brown. Cool 30min. or until completely cooled.
2. Melt chocolate in small saucepan over low heat; cool. In small bowl, beat butter until fluffy. Gradually add sugar, beating until light and fluffy. Add cooled chocolate and vanilla;blend well.
3. Add eggs, one at a time, beating at high speed for 2 minutes after each addition. Beat until mixture is smooth and fluffy. Pour into cooled, baked shell. Refrigerate at least 2 hours before serving. Top with whipped cream and chocolate curls. Store in refrigerator. Makes 10 servings.

Chocolate Swirl Cheesecake

Chocolate Swirl Cheesecake

1 TBS. butter

1/3 c. crushed graham crackers

2 tsp. sugar

1 3-oz. package softened cream cheese

¼ c. sour cream (should be real dairy)

3 TBS. sugar

¼ tsp. vanilla

1 egg

2 TBS. chocolate syrup

Cut butter into crackers, stir in 2 TBS sugar. Press into small pie pan. Bake 5-7 min. at 350*.

Beat cream cheese, sour cream, sugar and vanilla together. Add egg, beating until combined; pour into crust. Drizzle with syrup, gently swirl. Bake for 25-30min., until set. Cool, chill for 3 hrs. before serving.

Makes 2 servings

Briscoe Cheesecake

Briscoe Cheesecake

Crust:

2 c. graham crackers, crushed

½ c. sugar

½ c. buttermilk

1^st Layer:

2 8-oz. packages cream cheesecake

2 eggs

2/3 c. sugar

1 tsp vanilla

2^nd layer:

1 c. sour cream

2 TBS. sugar

1 tsp. vanilla

Crush graham crackers, add sugar, stir in melted butter—form crust in 2 pie tins; set aside.

Beat cream cheese, add eggs, sugar, vanilla and beat until mixture is smooth. Pour into pie tins. Bake for 20min. at 375*. Remove from oven and cool 15min.

Mix sour cream, vanilla and sugar; spread over first layer. Bake for 10min. at 425*. Remove from oven, let cool and serve with fruit topping.

*Recipe tastes better when made day before you eat it.

Graham Cracker Pie Crust

Graham Cracker Pie Crust

1 2/3 c. crushed graham cracker crumbs (about 9 crackers)

¼ c. sugar

1/3 c. soft butter/margarine

Blend ingredients well with fork. Press mixture into 9-in. pie pan, sides and bottom evenly. Make at 375* for 8 minutes, cool.

For no bake crust: chill in refrigerator for 30min. before using. Fill with chilled pie filling or freeze for ice cream pie.

Funnel Cake

Funnel Cake

2 eggs

1 c. milk

1 c. water

½ tsp. vanilla

3 c. flour

¼ c. sugar

1 TBS baking powder

¼ tsp. salt

Oil for deep-fat frying

Confectioners' sugar

In a mixing bowl, beat eggs. Add milk, water and vanilla; mix well. Combine flour, sugar, baking powder and salt; beat into egg mixture until smooth.

In an electric skillet or deep-fat fryer, heat oil to 375*. Cover the bottom of a funnel spout* with your finger; ladle ½ c. of batter into the funnel. Holding the funnel several inches above the skillet, release your finger and move the funnel in a spiral motion until all the batter is released (scraping with a rubber spatula if needed). Fry for 2 minutes on each side or until golden brown. Drain on paper towels. Dust with confectioners' sugar and serve warm.

Yield: 8 cakes.

*The batter can be poured from a liquid measuring cup instead of a funnel.

Buttermilk Doughnuts

Buttermilk Doughnuts

4 eggs

2 c. sugar

1/3 c. melted butter/margarine

1 tsp. vanilla

5 ½ – 6 c. flour

2 tsp. baking powder

2 tsp. baking soda

1 tsp. salt

1 tsp. nutmeg

2 c. buttermilk

Oil for deep-fat frying.

Additional sugar, cinnamon-sugar, or confectioners' sugar, optional.

In a mixing bowl, beat eggs and sugar until light and lemon-colored. Add butter and vanilla; mix well. Combine the flour, baking powder, baking soda, salt and nutmeg; add to egg mixture alternately with buttermilk. Cover and refrigerate for 2-3 hours.

On a lightly floured surface, roll dough to ½-inch thickness. Cut with a 3-in. doughnut cutter.

In an electric skillet or deep fat fryer, heat oil to 375*. Fry doughnuts, a few at a time, for 1 minute on each side or until golden. Drain on paper towels. Roll in sugar if desired. Yield: 4 dozen.

French Breakfast Muffins (Conference Muffins)

French Breakfast Muffins (Conference Muffins)

Cream:

1/3 c. shortening (butter flavored Crisco)

½ c. sugar

1 egg

Sift:

1 ½ c. flour

1 ½ tsp. baking powder

½ tsp. salt

¼ tsp. nutmeg

Stir flour mixture into creamed mixture, alternately with ½ c. milk.

Fill greased muffin pans 2/3 full. Bake for 20-25min. At 350*.

Roll in 6 TBS. melted butter/margarine.

Then roll into mixture of:

½ c. sugar

1 tsp. cinnamon

Makes 1 dozen muffins.

Pumpkin Chip Muffins

Pumpkin Chip Muffins

In a large bowl, beat:

4 eggs

2 c. sugar

1 16-oz. can pureed pumpkin

1 ½ c. vegetable oil

In a separate bowl, combine:

3 c. flour

2 tsp. baking soda

2 tsp. baking powder

1 tsp. cinnamon

1 tsp. salt

Add flour mixture to pumpkin mixture, combine well.

Fold in: 2 c. chocolate chips.

Fill paper-lined muffin cups about ¾ full. Bake at 400* for 16-20 minutes. Makes about 2 dozen.

For 29oz. can of pumpkin:

Follow directions as given, but use:

7 eggs

3 ½ c. sugar

1 29-oz. can pumpkin (or 2 15-oz.)

2 2/3 c. oil (or 2 c. oil. 2/3 c. applesauce for lower-fat)

5 ¼ c. flour

3 ½ tsp. baking soda

3 ½ tsp. baking powder

1 ¾ tsp. cinnamon

1 ¾ tsp. salt

3 ½ c. chocolate chips

Makes about 4-5 dozen muffins.

Banana Bread

Banana Bread

Sift:

2 c. flour

1 tsp. salt

1 tsp. baking soda

½ tsp. baking powder

Cream:

½ c. butter/margarine, softened

1 c. sugar

Add to creamed mixture: 2 beaten eggs

Mix in sifted flour mixture, stir well.

Combine:

1 ½ c. banana pulp (about 3 bananas, mashed)

2 TBS. sour milk (butter milk*)

Add banana mixture to rest of batter, stir well.

May stir in: ¾ c. chopped nuts and/or chocolate chips.

Bake in greased loaf pan about 55 minutes at 350*. Insert toothpick in center to check if done.

*If you don't have buttermilk, place 1 TBS vinegar or lemon juice in a 1-cup measuring cup. Fill the measuring cup the remaining way with milk. Let stand for 5 minutes, then use the amount called for in recipe.

Lemon Loaf/Pound Cake

Lemon Loaf/Pound Cake

Sift:

1 ½ c. flour

1 tsp. salt

1 tsp. baking powder

1 ½ tsp. lemon peel (or rind of one lemon, grated)

In a separate bowl, cream together:

½ c. shortening (butter flavored Crisco)

1 c. sugar

2 eggs

½ c. milk

Mix both bowls together well. Pour into greased loaf pan. Bake at 325* for 65 minutes.

Mix 2 TBS. lemon juice with ½ c. powdered sugar. Pour over bread while still hot.

Gingerbread

Gingerbread

½ c. shortening

1 c. brown sugar

2 eggs

1 tsp. grated orange rind

2 c. flour

1 tsp. nutmeg

1 tsp. baking soda

1 tsp. salt

1 ½ tsp. ginger

½ c. boiling water

½ c. dark molasses

Cream shortening and sugar until light in color. Add eggs, one at a time, beating well. Stir in orange rind. Sift flour with nutmeg, baking soda, salt and ginger. In a third bowl, combine boiling water and molasses. Alternately add dry ingredients and molasses mixture to butter mixture, beating constantly. Pour into a greased 8x11in. pan and bake at 350* for 40 minutes.

Coffee Cake

Coffee Cake

Cream:

¾ c. sugar

¼ c. shortening (butter flavored Crisco)

1 egg

Stir in: ½ c. milk

Sift in separate bowl:

1 ½ c. sifted flour

2 tsp baking powder

½ tsp. salt

Add flour mixture to creamed, mix well. Spread into greased and floured 9-in. square pan.

Sprinkle with (mix together first):

½ c. brown sugar

2 TBS. flour

2 tsp. cinnamon

2 TBS. melted butter/margarine

½ c. chopped nuts

Bake at 375* for 25 minutes.

Peanut Butter Cake

Peanut Butter Cake

Sift:

2 c. flour

1 ½ c. sugar

1 TBS. baking powder

1 tsp. salt

Add:

1/3 c. shortening (butter flavored Crisco)

1/3 c. peanut butter

1 c. milk

Beat 2 minutes. Add 2 eggs. Beat 2 more minutes.

Pour into greased and floured 13x9in. Pans (bake 35-40min.) or layer pans (bake 25-30min.) at 350*.

Best with home-made chocolate fudge frosting.

Low-Fat Pumpkin Cake

Low-Fat Pumpkin Cake

Mix well:

1 yellow cake mix (with pudding in it—lemon tastes great)

1 15-oz. can pureed pumpkin

Spread batter into sprayed 13x9in. pan.

Sprinkle on streusel topping:

2 TBS. melted margarine

2 tsp. cinnamon

½ c. brown sugar

2 TBS. flour

½ c. quick oats

¼ c. chopped nuts (optional)

Bake according to cake mix package directions.

Optional: Melt ¼ c. cream cheese frosting and pour over cake (after baked) in a lattice design.

Alternate: Instead of streusel, spread cool whip over cake (this must be stored in fridge).

Lemon Bars

Lemon Bars

Crust

Combine and mix well:

1 c. soft butter/margarine

½ c. powdered sugar

2 c. flour

dash salt

Press into greased 13x9in. pan. Bake at 350* 15 min. or until lightly browned.

Filling:

4 beaten eggs

2 c. sugar

¼ c. flour

6 TBS. lemon juice

Pour filling into slightly cooled crust. Bake at 350* for 25min. or until set.

Sift powdered sugar over top immediately upon removal from oven.

Blonde Brownies

Blonde Brownies

Melt: 2/3 c. margarine/butter (turn off heat if using a saucepan).

Add: 2 c. brown sugar

Blend in:

2 eggs, slightly beaten

2 tsp. Vanilla

In a separate bowl, mix:

2 c. flour

1 tsp. baking powder

¼ tsp. baking soda

1 tsp. salt

Mix flour mixture gradually to creamed mixture, blend well. Spread into greased 13x9in. pan. Sprinkle with 1 c. chocolate chips. Bake at 350* for 30 minutes. Cool and cut.

Fudgy Oatmeal Bars

Fudgy Oatmeal Bars

In a large bowl, cream:

1 c. soft butter/margarine

2 c. packed brown sugar

2 eggs

1 tsp. vanilla

Stir in:

2 ½ c. flour

1 tsp. baking soda

½ tsp. salt

Stir in 3 c. oats

Press 2/3 of batter into greased 15x10in. Pan. (If using 13x9 pan, press ¾ of batter into it).

Heat on low in microwave:

1 14-oz. can sweetened, condensed milk

1 package chocolate chips

2 TBS. butter/margarine

Stir in:

1 tsp. vanilla

½ tsp. salt

1 c. chopped nuts (optional)

Spread over oatmeal batter in pan evenly. Drop remainder of batter onto chocolate mixture. Bake until golden, 25-30 minutes at 350*.