Pizza Bread

Another recipe I got from a co worker when I was in my 20s. I made this often to bring to gatherings, and it always was a hit. You can make this with frozen Italian bread dough that has been thawed, or do a quick version of it and use a couple of tubes of Pillsbury biscuits. My prefered method was to use the frozen bread dough. There aren't necessarily measured ingredients to this recipe. Just add whatever amount you would like to. 

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*See my notes below on Variation of this Method for additional toppings

Longer Version

2 loaves frozen Italian bread dough

1 can Italian tomatoes, drained and crushed OR jarred pizza sauce

Italian seasoning

Mozzarella cheese

Grated Parmesan cheese

Chopped pepperoni

Browned Italian sausage, optional

Directions

1. Roll out each dough of thawed Italian bread dough. Place one of the loaves onto a greased rimmed large cookie sheet. 

2. Spread a thin layer of Italian tomatoes over the bread dough and sprinkle with Italian seasoning.

3. Sprinkle on shredded Mozzarella cheese and sprinkle with Parmesan cheese.

4. Top with pepperoni and Italian sausage, if using

5. Roll out the second loaf of thawed Italian bread dough and place on top of the the toppings. Cut a few slits into the top loaf to allow steam to escape.

6. Cover with a towel and allow to rise until doubled in size.

7. Bake 450 degrees for about 15-20 minutes, or until nicely browned and cooked all the way through and crust has browned on the bottom.  

8. Cool a little while, then cut into small squares. Serve.

*Variation of this method:

I have notes where I wrote down that I made the following changes:

1. Roll out one loaf frozen bread dough that I rolled out, then cut in half. 

2. Place one half into a greased 9x13" pan. I layered on Ragu pizza sauce, pepperoni, Mozzarella and Parmesan cheeses.

3. Place the other half on top of the pizza toppings, then I covered the top loaf with additional pizza sauce, and cheese.

4. At this point, I covered with foil and refrigerated for most of the day. The dough did rise, but then I placed on top of the stove in front of the vent and allowed to rise some more, for about 45 minutes. 

5. I baked at 425 degrees for 15 minutes.

6. Instead of refrigerating, you could allow to rise until doubled, then bake.

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Quick Version

2 tubes Pillsbury biscuits OR 2 tubes of the pizza crust

1 can Italian tomatoes, drained and crushed OR jarred pizza sauce

Italian seasoning

Mozzarella cheese

Grated Parmesan cheese

Chopped pepperoni and/or browned Italian sausage

Directions

1. Combine each tube of biscuits that you will roll together to form 2 separate layers.

2. Place one layer on a greased, rimmed baking sheet.

3. Spread the bottom layer with the tomatoes, or pizza sauce and sprinkle with the seasoning.

4. Sprinkle with the cheeses and pepperoni and/or browned Italian sausage.

5. Top with the second layer of biscuit dough. Cut some slits into the top of the dough to allow steam to escape.

6. Bake 350 degrees, I'm guessing about 20 minutes, until everything has browned and cheese has melted and bottom crust has browned.

7. See my notes above Variation of this Method, regarding topping the top crust with additional sauce and cheeses. 

 

Porcupine Meatballs

This is not really a recipe that you see online or in cookbooks, anymore. It is something we made often when I was young, and have made for my own kids when they were little. It's a throwback to a very simple recipe that brings back a lot of memories.

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1 1/2 pounds hamburger

onion, chopped fine

1 tsp salt

1/2 tsp pepper

1 1/2 cups long-grain rice plus a little additional rice

4 cups tomato juice

* See NOTE below

Directions

1. Mix together the hamburger, onion, salt, pepper, and rice. 

2. Form into meatballs and place in a greased 9x13" pan.

3. Pour the tomato juice over all and sprinkle some additional into the bottom of the pan.

4. Cover with foil and bake 400 degrees for 1 to 1 1/4 hours, or til cooked through.

5. Serve with a salad and hot, crusty bread.

*NOTE

For additional flavor, add some chopped green pepper, oregano and basil to the meat mixture before forming into meatballs.

Basic Pot Roast with Vegetables and Gravy

Another old recipe I found in an old Pillsbury cookbook. It was very good.

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Step One

3 to 3 1/2 pound chuck roast

1-2 tbsp vegetable oil

2 tsp salt

1/4 tsp pepper

sliced onion

1 stalks celery, cut into chunks

1 1/2 cups water

1 bay leaf

Step Two

2 stalks celery, cut into chunks

6 medium carrots, peeled and halved

4 medium potatoes, peeled and halved

additional sliced onion

Step Three

3 tbsp flour

1/4 cup water

*See note below

Directions

Step One: 
1. In a Dutch oven, brown the meat in hot oil and season with the salt and pepper. Add sliced onions, and 1 stalk celery, water, and bay leaf.

2. Simmer, covered, for 2 to 2 1/2 hour, or until meat is tender.

Step Two:
1. Add the remaining vegetables.

2. Simmer, covered, and additional 30-45 minutes, or until vegetables are tender.

Step Three

1. Remove the meat and vegetables to a platter.

2. Mix together the flour and water to a smooth paste and stir into the juices to thicken to a gravy. Heat until mixture comes to a boil and boil for one minute, stirring constantly. 

*Note

May add some beef bouillon granules or cubes for a beefier gravy.  

Italian Meatballs

I received this recipe from a friend when I was in my early 20s. It's a nice alternative to your regular meatball recipe and is great served with your favorite marinara sauce over hot pasta.

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1 pound hamburger

1/2 cup shredded Mozzarella cheese

1 tsp dried parsley

garlic salt, to taste

1 tsp oregano

1 tsp basil

1/2 cup milk

1 egg

Mix all the ingredients together and form into meatballs the size of a walnut. Place on a cookie sheet lined with parchment and bake in a 400 degree oven just long enough until they are well browned. They will finish cooking in the marinara sauce. OR, you could bake them until they are completely cooked through, about 20 minutes, or so. 

Drain on paper towels. Add to your favorite marinara sauce, and simmer in the sauce for an additional 20-30 minutes, or until cooked through. Serve over hot, cooked pasta. 

Potato Hamburger Soup

I made this soup often when I was in my late teens and early 20s. I haven't made it in decades, but I do remember it being a very good soup. It's a good base recipe that you can add additional seasonings, or additional water/beef broth to create more broth, whatever suits your tastes, as it is a pretty thick soup.

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1 1/2 pounds hamburger

1 cup chopped onions

1 cup chopped celery

1 cup thinly sliced carrots

3 medium potatoes, cut into bite-sized pieces

1 can diced tomatoes

1 bay leaf

4 cups water*

salt and pepper, to taste

2 cubes beef bouillon, optional - for a more beefy flavor

*I have used 3 1/2 cups water plus 1 1/2 cups tomato juice to give the soup more flavor

Directions

Brown the hamburger and onions, drain. Place in a Dutch oven or stock pot and add all the remaining ingredients. Bring to a boil, then simmer for 1-2 hours.

Our Very Best Meatloaf

Another very old recipe I used to make when my kids were very little. It is a nice, and flavorful change to the traditional meatloaf.

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1 (12-oz) roll Regular Jimmy Dean Sausage, thawed
1 pound hamburger
chopped onion
1 egg
1 cup milk
1/2 tsp thyme leaves
20 saltine crackers, crushed

Topping

1/4 cup brown sugar

1/2 cup ketchup

Mix together all the meatloaf ingredients and form into a loaf, and place in a greased 8" square pan.  Bake 350 degrees for 1 - 1 1/2 hours, or until no longer pink in the center (or reaches an internal temperature of 160 degrees). Spoon the sauce over the last half hour to prevent it from burning. 

Try this alternative to the sauce that tops the meatloaf: 

Honey BBQ Sausage Meatloaf from the Jimmy Dean website

Note that this recipe says to top unbaked meatloaf with 3 tbsp of the sauce before baking, and then spooning the remaining sauce over the loaf during the last 25 minutes.

Mexican Beef in Corn Bread

This recipe came from my mom. It was one we made often, and one I made often when my kids were young. In recent years I've forgotten about the recipe, so I was glad to have come upon it again. It's a simple, but delicious recipe. We usually top this with salsa, instead of the Tangy Tomato Sauce. 

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1 pound hamburger

1/3 cup chopped onion

1 clove minced garlic (I don't add)

1/4 cup ketchup

3/4 tsp salt

1 (10-oz) package corn bread mix

1/2 cup shredded American cheese (Try using Mexican Velveeta)

Brown the hamburger, onion, and garlic until browned. Drain the grease. Stir in the ketchup and salt. Set aside. Prepare the cornbread according to package directions. Spread half of the cornbread batter in a greased 8x8" glass pan. Spoon the hamburger mixture on top of the cornbread batter in the pan, and then sprinkle the cheese on top. Spoon the remaining batter on top and spread as best you can. 

Bake 350 degrees for 30-35 minutes. Let stand for 5 minutes before cutting into squares. Serve with the Tangy Tomato Sauce spooned on top. (I use jarred salsa.)

Tangy Tomato Sauce

1/2 of a can of diced tomatoes

2 tbsp chopped, seeded, rinsed canned green chili peppers

2 tbsp chopped green bell pepper

1 tsp Worcestershire sauce

Mixture of 2 tsp cornstarch and 2 tbsp cold water

In a small saucepan, combine the tomatoes, green chilies, bell pepper, and Worcestershire sauce and bring to a boil. Stir in the cornstarch mixture and cook until mixture boils and thickens. 

Brown-Eyed Susans

I posted these back in 2008. My mom, sisters, and I have been making these for as long as I can remember. These are a favorite, and one we always make at Christmas-time. Along the way, we changed the frosting recipe to one that is thicker, from Martha Stewart. They can be topped with a slivered, or sliced almond ... we've never used whole almonds; but my own family prefers them without the addition of the almonds. The recipe doesn't make a lot, so you will want to at least double it. 

(I have included the original recipe for the frosting below)

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Cookies
1 cup butter
3 tbsp sugar
1 tsp almond extract
2 cups flour
1/2 tsp salt

Cream the butter and sugar. Add the almond extract and beat well. Stir in the flour and salt. Roll into 1" balls. Place on ungreased cookie sheets. Make a thumbprint in the center of each dough ball. Bake 400 degrees for about 12 minutes, or until beginning to lightly brown around the edges. Let cool. Drop a little bit of frosting into the "well" of each cookie, made from your thumbprint. Once cooled, use a spoon to carefully fill the indentation of each cookie. See Frosting recipe below. 

Martha Stewart Frosting 

6 tbsp butter

1 cup semisweet chocolate chips

2 tbsp corn syrup

Melt the butter, chocolate chips, and corn syrup until smooth. Cool slightly and let stand until set. Use just a little bit of the frosting filling the indentations of each cookie. Top with a sliced or slivered almond and let cookies set. Store in a single layer in a covered container. 

Original Frosting 
1 cup pwd sugar
2 tbsp unsweetened cocoa pwd
2 tbsp hot water
1/2 tsp vanilla

Combine the ingredients and stir until smooth.

Surprise Cookies

This is a recipe from Martha Stewart that I made many years ago at Christmas time. They turned out very well and were delicious. The recipe can be found here.

These make about 2 dozen.

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Cookies

1 3/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup (1 stick) unsalted butter, softened to room temperature

1 cup granulated sugar

1 large egg

1/2 cup milk

1 tsp vanilla extract

12 large marshmallows, cut in half horizontally

Directions

1. Preheat oven to 375 degrees.

2. In a medium bowl, whisk together the flour, cocoa power, baking soda, and salt; set aside.

3. In a large bowl, using an electric mixer, cream together the butter and sugar until light and fluffy, about 2 minutes. Add the egg, milk and vanilla, and beat until well combined. 

4. Beat in the flour mixture on low speed until combined.

5. Using a tablespoon or a 1 3/4" ice-cream scoop, drop dough into ungreased cookie sheets about 2" apart. Bake 375 degrees until cookies begin to spread and become firm, about 10-12 minutes.

6. Remove baking sheets from oven and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begin to melt, 2 to 2 1/2 minutes. Transfer cookies to a wire rack to cool completely before frosting,

Chocolate Frosting

2 cups powdered sugar

4 tbsp (half of a stick) unsalted butter, melted and cooled

1/4 cup unsweetened cocoa powder

1/4 cup milk

1/4 tsp vanilla extract

Directions

In a large bowl, whisk together the powdered sugar and cocoa powder. Add the butter, milk, and vanilla and whisk until well combined and smooth. 

Final Touches

Frost the cooled cookies and let sit to dry completely. Store in a covered container. 

Spicy Applesauce Bread

I don't remember where this recipe came from. In searching similar recipes online, I find that they all have a whole lot more spices added, so I'm sure you could at least double the spices, and maybe even add some ground ginger, some ground cloves, and a splash of vanilla. 

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1/2 cup vegetable oil
1 cup granulated sugar
2 eggs, beaten
1 1/4 cups applesauce
3 tbsp milk
2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp allspice
1/4 tsp nutmeg
1/4 tsp salt

Topping

1/4 cup brown sugar

1/2 tsp cinnamon

3/4 cup chopped nuts, divided (optional) May substitute raisins. 

Directions

1. In a large bowl beat together the oil and sugar. Stir in the eggs, applesauce, and milk.

2. In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, allspice, nutmeg, and salt. Stir into the applesauce mixture, blending well. Stir in 1/2 cup chopped nuts. If using raisins, add the entire amount. 

3. Pour into a greased loaf pan.

4. Combine the brown sugar, cinnamon, and remaining 1/4 cup nuts and sprinkle over the batter in the pan.

5. Bake 350 degrees for 1 hour, or til done. Let cool in pan for 10 minutes, then remove loaf from pan and thoroughly on a wire rack. When cooled, wrap with plastic wrap. 

Cherry-Pineapple Dump Cake

I got this recipe from a lady I worked with over 40 years ago. It is excellent. There are MULTIPLE variations of Dump Cake online. This one looks to be very popular. Try it out.

Photo courtesy of Gonna Want Seconds

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21-oz can Cherry Pie Filling

20-oz can pineapple (slices, tidbits, or crushed) in juice, UNDRAINED

1 box Yellow Cake Mix, DRY

8 tbsp (1 stick) cold butter, cut into small cubes

Optional: Whipped Cream or Ice Cream for topping

Directions

1. In a greased 9x13" pan, pour the cherry pie filling into the bottom of the pan. 

2. Pour the pineapple with juice evenly over the pie filling.

3. Sprinkle the dry cake mix over all.

4. Dot with the butter.

5. Bake 350 degrees for 30 to 40 minutes, or until golden brown. Could possibly take up to 50-60 minutes to bake, depending on your oven. You want it golden brown and bubbly. 

6. May top with whipped cream or ice cream, if desired.

Vanishing Oatmeal Raisin Cookies

This recipe is on the inside of the carton of  Quaker Oats oatmeal. They are very good. You can make this with or without raisins, or can substitute dried cherries, dried cranberries or blueberries, ot even chocolate-covered raisins. You can find the recipe here on the Quaker Oats website.

Photo courtesy of Epicurious  

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14 tbsp butter (1 stick, plus 6 tbsp), softened to room temperature
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla extract
1 1/2 cups flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt (optional)
1 cup raisins
3 cups Quaker Oats oatmeal (quick or old-fashioned, uncooked)

Directions

1. Heat oven to 350 degrees.

2. In a large bowl, with an electric mixer, beat the butter and sugars on medium speed until light and fluffy.

3. Add the eggs and vanilla, beat well.

4. In another bowl, combine the flour, baking soda, cinnamon, and salt; mix well.

5. Beat into the creamed butter mixture, and beat well.

6. Add the oatmeal and raisins, and mix well.

7. Drop dough by spoonfuls onto ungreased cookie sheets.

8. Bake 350 degrees for 8-10 minutes or until light golden brown. Cool for 1 minute on the cookie sheet before removing to a wire rack to cool completely. Store in a tightly-covered container. 

Makes 4 dozen

Apple Pie Sweet Bread

This is another recipe that I used to make frequently when I was in my 20s and also when my kids were little. It is so good! You can use Rhodes Frozen White Bread Dough, either the white bread or the sweet bread dough. I don't measure the ingredients.

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Bread
1-2 loaves Rhodes frozen white bread dough, or sweet dough, thawed for 1 1/2 to 2 hours
1-2 cans apple pie filling (sweeten with granulated sugar, if desired)
butter
granulated sugar

Frosting
powdered sugar
butter, softened
milk
vanilla extract


Directions
1. Roll out one of the loaves and place on a large baking sheet lined with parchment paper. Top with the apple pie filling

2. At this point, you may either roll up jelly-roll fashion, or top with another rolled out loaf of bread.

3. Butter top of bread dough and sprinkle with granulated sugar. Let rise in a warm place until doubled in size.

4. Bake 350 degrees until dough has baked through, approximately 30-40 minutes, depending on whether you are using one loaf that is rolled up jelly roll fashion, or you are topping the pie filling with a 2nd loaf of bread. 

5. Make a very thick frosting with some powdered sugar, softened butter, and a little milk. Add the vanilla extract and mix in. Spread over the top of the bread while bread is still warm. Let cool for one hour before cutting.

Cherry Bread

 

In going through my recipe files, I found this recipe that I got from a lady I worked with over 40 years ago. It's easy to make, and is real good. I don't measure the glaze ingredients, but just throw them together. This is a repost from 2009, to bring it back up to the top of the blog. 

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1 loaf frozen bread dough, thawed

1 can Cherry pie filling 
1-2 tbsp granulated sugar stirred into the pie filling (otherwise it is a little on the tart side

butter, softened

additional granulated sugar

Glaze
butter
pwd sugar
milk
dash vanilla or cherry juice if adding maraschino cherries to the top

Topping

maraschino cherries, drained

Directions

1. Thaw the bread dough and roll out into a rectangle on a sheet of parchment paper, making sure not to roll too thin. I have found that once the bread is thawed out, it is still difficult to roll out. To help this problem, I place it in the microwave on the parchment paper on the defrost setting, for about a minute.

2. Place the (rolled out) bread dough on top of the parchment paper onto a rimmed cookie sheet. Spread the pie filling down the center of the bread dough. 

3. Cut strips down the sides of the rectangle at an angle and cross them over the pie filling, sort of like you would a braid. 

4. Butter the top of the dough and sprinkle with a little sugar. 

5. Set cookie sheet in a warm place and allow dough to rise until doubled, about 45 minutes. 

6. Bake at 350° for about 30 - 40 minutes, or until golden brown. Cool slightly. 

7. Make a thick glaze, and drizzle over warm cherry bread. Cut into strips or squares once cooled,  and store in a covered container in the refrigerator.

Blondies

I found this recipe in a cooking magazine and first made these bars in 2006, and my family just loved them. They are a little different than other blondies I've made in that they do not have chocolate in them. The first time I made them, I added some chocolate chips to the top of the bars after they were baked, and spread them when melted. When I made them a second time, I did not add the chocolate and found we preferred them without the chocolate. I did not add the nuts. See my notes at the bottom of the recipe. You can find the recipe here. 

Photo courtesy of FineCooking.com

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8 tbsp (one stick) unsalted butter; more for greasing the pan

1 1/2 cups firmly packed dark brown sugar 

1 large egg, at room temperature

1 large egg yolk, at room temperature

1 1/2 tsp vanilla extract

1 cup plus 2 tbsp all-purpose flour

scant 1/4 tsp salt

3/4 cup coarsely chopped toasted pecans

Directions

1. Position the oven rack to the middle rung. Preheat to 350 degrees.

2. In a medium saucepan over medium heat, heat the butter and brown sugar, stirring frequently, until the butter has melted and the sugar has dissolved. Cook, stirring constantly for about 1 minute longer. The mixture will bubble, but should not boil. Set pan aside to cool for about 10 minutes.

3. Meanwhile, butter an 8x8" square pan and line the bottom with parchment paper, then butter the parchment paper.

4. Once the butter/sugar mixture has cooled for 10 minutes, stir in the egg, egg yolk, and vanilla. Stir until well combined.

5. Add the flour, salt, and nuts if using. 

6. Pour mixture into the prepared pan. Bake at 350 degrees for 25-35 minutes, until the center is springy when touched (the top may still look a little doughy) and a toothpick inserted in the center comes out clean, or with a few moist crumbs clinging to it.

7. Cool on a wire rack until bars are cool enough to handle. Run a paring knife around the edges and invert onto a flat surface and peel off the parchment paper. Flip the bars over again back onto the wire rack and leave to cool completely. Cut into squares with a sharp knife. Store in a covered container.

Recipe Notes

• This recipe can be doubled easily using a 9x13" pan, increasing the baking time slightly.
• The recipe gives a range of baking times. Use the shorter time for metal pans and the longer time for Pyrex glass pans.

My Notes

• These bars will look under baked when they're still hot, but once cooled, they're fine!
• They have a nice caramelized flavor
• Try adding chopped, toasted slivered almonds to make it taste like toffee
• DO use dark brown sugar
• Don't add chocolate
• Bake in an 8x8" glass baking pan
• Try adding some white chocolate chips to the batter before baking

Fantasy Fudge

This was my mom's recipe, and when I was very young, we would make this at christmas time. It was found on the back of the jar of marshmallow creme. It was a family favorite.Recipe can be found online here.

Photo courtesy of MyFoodandFamily.com

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3 cups granulated sugar

3/4 cup butter

2/3 cup evaporated milk (not sweetened condensed milk)

2 cups semi sweet chocolate chips

1 (7-oz) jar marshmallow creme

1 tsp vanilla extract

Directions

1. Grease a 9x13" pan, OR line it with parchment paper with some overhang so the fudge and be lifted out of the pan for easier cutting and removal

2. In a medium-sized, heavy saucepan, combine the sugar, butter and evaporated milk. Heat to melt all, and bring to a rolling boil over medium heat, stirring constantly to prevent scorching. 

3. Boil for exactly 5 minutes, stirring constantly. 

4. Remove from heat and stir in the chocolate chips, stirring until melted.

5. Add the marshmallow creme and the vanilla, beating until melted and well blended. 

6. Quickly pour into and spread in the prepared pan. Cool and cut into squares.

7. If using the parchment paper, after fudge has cooled, cut into even squares and store in a covered container. 

Chocolate Cake with Chocolate Buttercream

 This is a wonderful cake, with the most delicious, satiny frosting. I've also used this frosting on brownies. The recipe came from Land O Lakes and can be found here. 

Photo is courtesy of Land O Lakes.

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Cake
2 cups sugar
1/2 cup butter
1/2 cup sour milk or buttermilk*
1 (1-oz) squares unsweetened chocolate, melted
2 eggs
2 tsp vanilla extract
2 cups all purpose flour
2 tsp baking soda
1/2 tsp salt
1 cup boiling water

Frosting
1/2 cup butter, softened
3 1/4 cups powdered sugar
1/4 cup unsweetened cocoa powder
dash salt
1/4 cup whipping cream (may use more, if needed)
1 oz. unsweetened chocolate, melted
2 tbsp corn syrup

Preheat oven to 350 degrees. To make the cake, combine the sugar and butter in a large mixing bowl. Using an electric mixer, on medium speed, beat until creamy. Add the milk, melted chocolate, eggs, and vanilla. Continue beating until smooth. In another bowl, combine the flour, baking soda and salt; mix well. Alternately add the flour mixture and boiling water to the creamed mixture, starting and ending with the flour until smooth.

Pour batter into a greased and floured 9x13" pan. Bake 350 degrees for 40-45 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cake completely.

To make the frosting, in a mixing bowl and using an electric mixer on medium speed, beat the butter until creamy. In a separate bowl mix together the powdered sugar, cocoa powder and salt. Add this to the creamed butter, alternately with the whipping cream and melted chocolate, beating well after each addition. Stir in the corn syrup last, and mix until well combined. Frost cooled cake.

*To make sour milk, pour milk into a glass measuring cup and add 1 1/2 tsp apple cider vinegar or lemon juice to the milk and stir well. 

Chocolate Chip Bars

 Another recipe that was my mom's that I often made in my teens, that is very good. This recipe is a little different from most of this type in that it uses vegetable oil instead of butter.

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2/3 cup vegetable oil

3/4 cup granulated sugar

3/4 cup brown sugar

2 eggs

1 tsp vanilla extract

1 1/2 cups flour

1 1/2 tsp baking powder

1 tsp salt

1 cup milk chocolate chips

Beat together the oil, granulated sugar and brown sugar. Add the eggs and vanilla, beat well. Stir in the flour, baking powder and salt, mix well. Stir in the chocolate chips and spread in a greased 11x15" jelly roll pan. Bake 350 degrees for 18 minutes, or until done. 

Rich Hot Fudge Sauce

I found yet another recipe for fudge sauce that was in draft form on this blog, just not yet published. The recipe is from Taste of Home and can be found here. 

Recipe courtesy of Taste of Home.

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1 cup heavy whipping cream
3/4 cup butter, cubed
1  1/3 cups packed brown sugar
1/4 cup granulated sugar
pinch  salt
1 cup unsweetened cocoa powder
1/2 cup plus 2 tbsp light corn syrup
2 squares (1-oz each) unsweetened chocolate
3 tsp vanilla extract
1-2 tsp rum extract

In a heavy saucepan, combine cream and butter. Cook and stir over medium-low heat until butter is melted. Add the sugars and salt, and cook until sugar is dissolved, stirring constantly; about 4 minutes. Stir in the cocoa and corn syrup; cook and stir for 3 minutes.

Add the chocolate and cook and stir for 3-4 minutes or until chocolate is melted. Reduce heat to low. Simmer for 12-16 minutes or until desired thickness is reached, stirring constantly. Remove from heat; stir in the extracts. Cool slightly. Serve warm over ice cream. Refrigerate leftovers.

Chocolate Peanut Butter Buddy Bars

I got this recipe on the back of a package of Nestle milk chocolate chips. I would make these when my kids were young, and they were really very good. I posted the recipe here on the blog a few years ago, but thought I'd repost them again for nostalgia's sake. Original recipe can be found here. 

 Photo courtesy of the VeryBestBaking site (Nestle). 

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1 cup creamy peanut butter

6 tbsp (3/4 of a stick) butter

1 1/4 cups granulated sugar

3 eggs

1 tsp vanilla extract

1 cup flour

1/4 tsp salt

1 3/4 cups (11.5 oz package) milk chocolate chips

Directions

1. In a large bowl, cream together the peanut butter and butter until smooth.

2. Beat in the sugar, eggs, and vanilla, beating until well-mixed.

3. Stir in the flour and salt. Mix well.

4. Stir in 3/4 cup of milk chocolate chips, reserving the rest for the melting on top. 

5. Spread dough in an ungreased 9x13" pan. Bake at 350 degrees for 25-30 minutes or until the edges are lightly browned. 

6. Immediately sprinkle the remaining 1 cup chocolate chips on top. Let stand about 5 minutes, and spread when melted. Let cool completely, then cut into bars. 

Revel Bars

 I got this recipe from a friend at church MANY years ago. These bars were always a hit whenever I made them. I wrote on the recipe card "Very rich, but good!" There are numerous variations on this recipe, but I wanted to preserve this original recipe, then see how it compares to others like it.

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Bars

1 cup butter, softened to room temperature

2 cups brown sugar

2 eggs

1 tsp vanilla extract

1 1/2 cups flour

1 tsp baking powder

1/2 tsp salt

2 cups oatmeal

Filling

1 (12-oz) package semi sweet chocolate chips (or about 2 cups)

1 can sweetened condensed milk

1 tsp vanilla extract

To Make the Bars

Cream the butter and brown sugar until light and fluffy, for several minutes. Beat in the eggs, one at a time, then add the vanilla. Beat in the flour, baking powder, and salt, and mix until combined. Stir in the oatmeal. Divide the dough in half, spreading half in a greased 9x13" pan, reserving the other half for the topping.

To Make the Filling

In a saucepan over medium-low heat, melt together the chocolate chips and sweetened condensed milk, stirring until everything has melted and is smooth. Stir in the vanilla.

Final Touches

Pour the filling evenly over the dough in the pan. Drop the remaining dough over the filling, and if possible, try to spread it as evenly as possible. Bake at 325 degrees for 45 minutes, until bars have set and are golden brown. 

Apple Sheet Pie aka Apple Strudel

This is sort of a labor-intensive recipe that is definitely worth the work. It is a nice alternative to making pie. It is delicious, especially with the icing that is drizzled over the top. This resembles a strudel, and would be good with added raisins or nuts tucked into the apple filling. 

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2 1/2 cups flour

1 tsp salt

1 cup cold butter, cut into small cubes

1 egg, separated (will reserve the egg white for the top of the crust)

milk

1 1/2 cups crushed cornflakes

5-6 tart apples, peeled, cored, and thinly sliced (Such as Honeycrisp, Gala, or Granny Smith) 

1 1/2 cups granulated sugar

2 tsp cinnamon

For Icing, see below

Directions

1. Combine the flour and salt. Add the cubed butter and mix well. Will resemble coarse crumbs. 

2. In a glass measuring cup, add the egg yolk and enough milk to measure 2/3 cup of liquid. Ad to the flour mixture, mixing well to make a smooth dough. You may do this by hand, or use an electric mixer. Note the the dough will be somewhat wet, but as you roll it out, you will be adding a little flour, so it is all okay. 

3. Divide dough evenly in half and roll half out onto a floured surface, adding a little bit of flour, as needed. Place the first half onto an ungreased jelly roll pan. Cover the remaining dough with a towel. Sprinkle the crushed corn flakes evenly over the dough. 

4. Combine the apples, granulated sugar, and cinnamon together in a bowl. Spread on top of the corn flakes. 

5. Roll out the other half of the dough onto a floured surface, adding a little additional flour, as needed. Place on top of the apples and seal the edges. 

6. Beat the reserved egg white with a fork until frothy. Brush on top or the crust.

7. Bake at 350 degrees for 1 hour, or until bubbly and golden brown.

Icing

1 cup powdered sugar

4 tsp hot milk

1/2 tsp vanilla extract (may also use maple extract, if desired)

Combine the ingredients until smooth, and drizzle over the warm apple bars.

Hot Chocolate Sauce

Another recipe for fudge sauce to pour over ice cream. This recipe is very similar to the Fronies Chocolate Syrup posted here, so you can know that it is very good. This is another very old recipe that was inside the box of the Nestle pre-melted envelopes of unsweetened chocolate. Remember these? They were discontinued long ago, but I wish they still sold them. They were so convenient to use. 

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1/2 cup sugar

1/4 cup (4 tbsp) butter

1/4 cup heavy whipping cream

1/4 cup light Karo corn syrup

dash salt

2 (1-oz) squares unsweetened chocolate, melted in the microwave

2 tsp vanilla extract

Directions

In a small saucepan, combine the sugar, butter, heavy cream, corn syrup, and salt; mix well. Over moderate heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute, then remove from heat and stir in the melted unsweetened chocolate and vanilla extract. Serve warm over ice cream or cake. 

Velvety Chocolate Sauce

Another recipe for chocolate sauce. You'll need a candy thermometer for this one. 

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1/2 cup light Karo corn syrup

1 cup granulated sugar

1 water

3 (1-oz) squares unsweetened chocolate

1 cup evaporated milk

1 tsp vanilla extract

In a large saucepan, combine the corn syrup, sugar, and water and cook until it reaches the soft ball stage (236 degrees). Remove from heat and stir in the unsweetened chocolate, stirring until the chocolate has melted. Slowly stir in the evaporated milk and vanilla. Stir well. Let cool thoroughly and then store in the refrigerator. Serve warmed or cold over ice cream.

Fronies Chocolate Syrup

I have no idea of the story behind the name of this recipe. I don't know if it is a brand name and this is a copycat version. All I know that it is another family favorite from many years ago. This is not quite as thick as the Fudge Sauce recipe previously posted, but it is smooth and delicious.

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1 1/2 (1-oz) squares unsweetened chocolate

1 tbsp butter

1/2 cup dark or light Karo corn syrup

1/2 cup granulated sugar

1/4 cup whipping cream

pinch of salt

1 tsp vanilla extract

In a saucepan, melt together the unsweetened chocolate and the butter. Add in the corn syrup, sugar, whipping cream, and salt. Bring to a boil and boil for one minute. Add the vanilla and stir well. Let cool and store in the refrigerator. Serve warmed or cold over ice cream.

Fudge Sauce

I'm not a big eater of ice cream ... it's just not something I crave, but I do like the fudge sauce that is drizzled over ice cream. It's all chocolate, so how can you go wrong? I'll be posting four different versions of chocolate sauce. This first one is a reprint of an old post on this blog. 

This recipe came from an old friend of my mom's. It is decades old, but has been a family favorite for just as long. It is worth doubling the recipe. 

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1 ounce square unsweetened chocolate

2 tbsp butter

1 cup granulated sugar   **See Note below**

1 (5-oz) can evaporated milk

1 tsp vanilla extract

In a saucepan, melt together the chocolate and butter over low heat until all has melted. Stir in the sugar until well-combined. Add the evaporated milk and increase the heat Cook rapidly and bring to a rolling boil, stirring constantly. Let boil for 2 minutes, stirring constantly. Remove from the heat and stir in the vanilla extract. Let cool completely, and then store in the refrigerator. The sauce will thicken as it cools. When cold, it will be a very thick sauce perfect for eating off of a spoon, or served over ice cream. 

**Note**

If you can get the C&H Baker's ultrafine sugar, all the better...otherwise you can whirl regular, granulated in a blender to make it ultrafine. If you don't want to bother, it is just fine as is, it is just a little grainy once it is cold, but still delicious nonetheless. 

Brownies Deluxe II

Printable Recipe

This is a reprint from an old post.

I suppose no one can really have too many brownie recipes. This is the one has been a family favorite. They are not too fudgy, not too cakey, but right in between. They're just right! This recipe does get half of its chocolate flavor in the brownies themselves, from semi sweet chocolate chips. If you would prefer not to use the chocolate chips, double the amount of unsweetened chocolate.

2 (1-oz) squares unsweetened chocolate
2/3 cup shortening
2 cups sugar
4 eggs
2 tsp vanilla
1  1/3 cups flour
3 tsp baking powder
1 tsp salt

2-3 cups semi sweet chocolate chips

Melt together the chocolate and shortening in a saucepan over low heat. Remove from heat and cool slightly. Stir in the sugar. Stir in the eggs, one at a time, then add the vanilla. Add the flour, baking powder and salt. Stir in the chocolate chips. pour into a greased 9x13" pan. Bake 350 degrees for 30-35 minutes.

Chocolate Frosting

2 tbsp butter
2 (1-oz) squares unsweetened chocolate
3 cups powdered sugar
5 tbsp milk
2 tsp vanilla

Melt the butter and chocolate together. Beat in the powdered sugar, milk and vanilla until smooth. Spread on brownies.

Chocolate Wafer Icebox Cake

 

Photo courtesy of Butter Your Biscuit 

My mom used to make this simple, yet delicious dessert. We never added sliced almonds to the top of it, but often would crush some extra of the chocolate wafers and sprinkle over on top. Make this ahead of time, because it needs time for the wafers to soften before serving. You can easily adjust the amounts of the ingredients, to make as much or as little of this dessert as you'd like.

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1 pint (2 cups) whipping cream

3 tbsp powdered sugar

1 tsp vanilla extract

1-2 (9-oz) packages of Nabisco Famous Chocolate Wafers

Whip the whipping cream until soft peaks form, using an electric mixer. This will not take very long. Beat in the powdered sugar and vanilla.

In a pretty glass dish, spread some of the sweetened whipped cream onto the bottom of the dish (to prevent the wafers from sliding). Then spread about 1-2 tbsp of the whipped cream between the wafers, setting them up on their side. Spread additional whipped cream on the outside of the "side-stacked" wafers to pretty it up. If you have any leftover wafers, you may crush them and sprinkle over the top. Cover the dish with plastic wrap and chill for up to 8 hours, or overnight. 

Fudge Krispies

Photo is courtesy of the Kellogg's website. Recipe can be found here.

I've been posting old family favorites, many of which I have not made in years, but I wanted to preserve here. This simple recipe is a nice alternative to the traditional Rice Krispie Bar. This version was one of my son's favorites.

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1 (12-oz) package milk chocolate chips

1/2 cup butter

1/2 cup light corn syrup

2 tsp vanilla extract

1 cup powdered sugar

4 cups Rice Krispies cereal

In a large saucepan or skillet. over low heat, melt together the chocolate chips, butter, and corn syrup until everything has melted and is smooth. Remove from heat and stir in the vanilla, and powdered sugar until well mixed. Stir in the Rice Krispies cereal and mix thoroughly. Spread in a buttered 9x13" pan. Let cool and set before cutting into bars. 

Neiman Marcus Chocolate Chip Cookies

Photo is courtesy of the NY Times website.

I'm sure everyone has hear about or read the story behind this recipe. A quick Google search will bring it up. I don't know if any of it is true, but I guess it really doesn't matter. I've made these cookies a few times when I was in my 20s or 30s. You definitely do not want to skip the step of grinding the oatmeal to a fine powder. I do remember that these were very good, but they seemed to dry out more quickly than regular chocolate chip cookies. Therefore, you might want to underbake them a bit, or you can cut the recipe in half so you can eat them before they do dry out. I have a note written at the bottom of the card suggesting to store these in the freezer in an airtight container between sheets of waxed paper. That should help, as well.

Though these seem like a lot of work, they are worth it.

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1 cup butter, softened to room temperature

1 cup granulated sugar

1 cup brown sugar (You may use either light or dark)

2 eggs

1 tsp vanilla extract

2 1/2 cups oatmeal, processed in a blender or food processor to a fine powder*

2 cups flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

2 cups semi sweet chocolate chips

4 ounces of a 7-ounce large Hershey's milk chocolate bar, grated (May use a box grater or a microplane)

Directions

*Place the oatmeal into a blender or food processor and process to a fine powder. Set aside. 

Cream the butter and sugars until light and fluffy. Add the eggs, beating in one at a time, then add the vanilla, beating until well mixed. In another bowl, combine the oatmeal, flour, baking soda, baking powder and salt and add to the creamed mixture in thirds, mixing well. Sir in the chocolate chips and grated chocolate. Roll into balls and place 2 inches apart onto greased cookie sheets. Bake at 375 degrees for 10-12 minutes. 

Pillsbury Rocky Road Fudge Bars

 

Photo is courtesy of the Pillsbury website.

I found this recipe in one of those small paperback cookbooks that were sold by the cash registers in grocery stores MANY years ago (I'm talking like over 40 years ago). After doing a little research, I found that this recipe won a $5,000 prize in the Pillsbury Bake Off Contest in 1972. If you want a little bit nostalgia, you can find a list of the contest winners from 1949 through 2019, here. 

Unfortunately, those cookbooks are not as abundant now, as they were back then. I had a roomate at the time that made these bars, all the time. She said they were THE BEST. Over the years, I've forgotten this recipe, and I don't think I have ever personally made them, but would like to do so, soon. The recipe seems a little putsy, but I've read a lot of positive reviews on them. The recipe can be found online, here. 

If desired, the recipe can be divided in half and baked in an 8x8" pan. 

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Bars

1/2 cup butter, softened

1 ounce square of unsweetened chocolate, chopped

1 cup all-purpose flour

1 cup granulated sugar

1 tsp baking powder

1 tsp vanilla extract

2 eggs

2/3 cup chopped nuts, optional

Filling

1 (8-ounce) package cream cheese, reserving 2 ounces for the Frosting

1/4 cup butter, softened

1/2 cup granulated sugar

2 tbsp all purpose flour

1/2 tsp vanilla extract

1 egg

1/4 cup chopped nuts, optional

1 cup semi sweet chocolate chips

2 cups miniature marshmallows

Frosting

1/4 cup butter, softened

1/4 cup milk

1 ounce square of unsweetened chocolate, cut up

Reserved 2 ounces of cream cheese

3 cups powdered sugar

1 tsp vanilla extract

To Prepare the Bars

1. Preheat oven to 350 degrees. Grease and flour a 9x13" pan, set aside.

2. In a large saucepan, melt 1/2 cup butter and 1 ounce unsweetened chocolate over low heat, stirring until smooth. Remove from heat.

3. In a separate bowl, stir together the flour, sugar, and baking powder, and set aside. 

4. Stir the sugar, eggs and vanilla into the chocolate mixture, then add the flour mixture and stir until blended. Pour and spread into the prepared pan. 

To Prepare the Filling

1. In a medium-sized bowl, beat together the 6 ounces of cream cheese, 1/4 cup of softened butter, 1/2 cup sugar, 2 tbsp flour, 1/2 tsp vanilla, and 1 egg. 

2. With an electric mixer, beat on medium speed for one minute, until smooth and fluffy. Stir in the nuts, if using. 

3. Spread mixture over the chocolate layer and sprinkle evenly with the chocolate chips. 

4. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted in the center comes out clean.

5. Remove from the oven and immediately sprinkle on the 2 cups of miniature marshmallow. Return to the oven and bake another two minutes.

To Prepare the Frosting

1. In a large saucepan, combine the 1/4 cup butter, 1/4 cup milk, 1 ounce unsweetened chocolate, and reserved 2 ounces of cream cheese.

2. Cook over low heat, stirring until well blended. 

3. Remove from the heat and stir in the 3 cups of powdered sugar and 1 tsp vanilla. Stir until well combined and smooth.

4. Immediately pour over the puffed marshmallows and lightly swirl with a knife to marbelize. Let cool.

5. Refrigerate for one hour to firm up before cutting into bars. Store leftovers in the refrigerator. 

Grape Nut Apple Caramel Pudding

This recipe came from my grandmother on my mom's side. It is more like an apple crisp rather than a pudding, so I don't know how it got its name. But since that is what my grandmother called it, I am keeping the title. 

It is a bit unusual in that it calls for Grape Nuts cereal in the topping, instead of the traditional oatmeal. I do remember my mom really liking this and serving it warm or cold, drizzled with whipping cream. She did not whip up the cream first, but just poured it out of the carton. Just a little. It is very good. 

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Filling

5 medium apples (Such as Honeycrisp, Gala, or Granny Smith) peeled and thinly sliced

1/2 cup water

1 tsp cinnamon (The recipe calls for just 1/2 tsp, but with that many apples, it probably needs more)

Topping

1/2 cup butter, softened to room temperature

1 cup brown sugar

1/2 cup flour

1/4 tsp salt

1 cup Grape Nuts cereal

Optional

Heavy whipping cream

Directions

Place thinly sliced apples in a well-greased 1-quart glass casserole dish (This is about the equivalent of a smaller sized loaf pan. See here for a comparison chart on casserole dishes and baking pans.) Sprinkle cinnamon over the apples, and then pour the water on top.

In another bowl, combine the butter, brown sugar, flour, salt, and Grape Nuts cereal. Mix together well until resembles coarse crumbs. Sprinkle over the apples. 

Bake at 350 degrees for about 30 minutes, or until apples are tender and topping is a golden brown. 

Best served warm, drizzled with heavy cream (You could whip up the cream, if desired, or serve with ice cream.)

Applesauce Raisin Spice Bars

I remember bars like these being served at a small private school I went to for a couple of years when I was very, very young. I think everything was made homemade on site, and I remember right, the parents would rotate coming to the cafeteria to help serve lunch to the students. I always really liked those bars, and years later, I found this recipe that is probably very similar to what was served in school. 

I haven't made these since my own kids were very young, so I don't exactly remember how they turned out, but I have written on the recipe card that they were Real Good, and my goal here is to post old family favorites. If you make them, please come back here and let me know how they turned out for you. 

Note: You can add more of the spices, if you like a spicier bar. 

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Bars

1/4 cup Crisco shortening

2/3 cup sugar

1 egg

1 cup applesauce

1 cup flour

1 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1/4 tsp nutmeg

1/2 tsp ground cloves

1/2 cup raisins, optional 

(These are best made with the darker raisins. You may plump them up by placing them in a bowl and pouring just enough boiling water to cover. They should plump up in just a few minutes. Drain very well before adding to the batter.)

Frosting

1/2 cup butter, softened to room temperature

3 cups powdered sugar

1 tsp vanilla extract

2-3 tbsp milk, or enough to reach desired consistency

Directions

To make the Bars:

Beat together the sugar and shortening until smooth. Add the egg and applesauce, mix well. In a separate bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Stir into the applesauce mixture. Stir in the raisins. Spread in a greased 9x13" pan. Bake 350 degrees for 25-30 minutes. Cool, then frost.

To Make the Frosting:

Using an electric mixer, beat the butter until smooth. Add the powdered sugar and vanilla. Add enough of the milk (more or less than what called for, to reach the desired consistency) beating until everything is smooth.

Brownies Deluxe I

This recipe is very, very old. I got it from a lady who I used to babysit for, so I would have been in my early teens. It's been forever since I made them, but another that has gone on my Must Make Soon, list.

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Brownies

2 (one-ounce) squares of unsweetened chocolate
1/3 cup shortening
1 cup sugar
2 eggs
1sp vanilla extract
2/3 cup flour
1 1/2 tsp baking powder
1/2 tsp salt

Frosting

1 (one-ounce) square unsweetened chocolate
1 tbsp butter
1 1/2 cups powdered sugar
1 tsp vanilla
2 1/2 tbsp milk

To Prepare the Brownies: 

In a large saucepan, over medium-low heat, melt together the unsweetened chocolate and shortening, stirring until everything has melted. Using a wooden spoon, stir in the sugar until well blended. Remove from the heat and stir in the eggs and vanilla extract, beating well. Lastly, stir in the flour, baking powder and salt, just until blended. Spread into a greased 8" square pan and bake 350 degrees for 30 minutes, or until set. Let cool completely.

To Prepare the Frosting: 

Melt together the unsweetened chocolate and butter in a medium-sized saucepan over medium-low heat. Stir in the powdered sugar, vanilla and milk, beating until smooth. Spread over the brownies. Cut into bars. 

Gourmet Mint Brownies

These bars are a little fancier than the other mint brownie recipe that I have on the blog. They are more of a dense brownie, since there is no leavening in them and they have a nice mint flavor. They are very good. Original recipe can be found here on the Pillsbury website.

Photo courtesy of the Pillsbury website

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Brownies

1 cup butter, softened to room temperature
4 ounces unsweetened chocolate, coarsely chopped
2 cups granulated sugar
2 tsp vanilla extract
1 cup flour

Filling

1 (8-ounce) package cream cheese, softened
1/4 cup granulated sugar
1 egg
1 tsp mint extract
4 drops of green food coloring

Frosting

2 tbsp butter
2 tbsp corn syrup
2 tbsp water
2 ounces unsweetened chocolate
1 tsp vanilla
1 cup powdered sugar

Heat oven to 350 degrees. Grease and flour a 9 x 13" pan and set aside. 

To Prepare the Filling: In a small bowl, combine the cream cheese and 1/4 cup sugar; beat until smooth. Add 1 egg, the mint extract and food coloring. Mix well and set aside.

To Prepare the Brownies: In a large saucepan, melt 1 cup butter and 4 ounces unsweetened chocolate over very low heat, stirring constantly until the butter and chocolate have melted. Remove from heat and cool for 15 minutes, or until slightly cooled. Stir in the 2 cups sugar and 2 tsp vanilla. Add the 4 eggs, one egg at a time, beating well after each addition. Stir in the flour, and mix well. 

Spread in the prepared pan and carefully spoon the Filling over the brownie mixture. Lightly swirl the filling into the brownie mixture. Bake 350 degrees for 45-50 minutes, or until set. Let cool completely before frosting. 

To Prepare the Frosting: In a medium saucepan, combine the 2 tbsp butter, corn syrup, and water; bring to a boil. Remove from heat and add the 2 ounces of chocolate, stirring until melted. Stir in the 1 tsp vanilla and powdered sugar; and beat until smooth. Frost the cooled brownies and once the frosting has set, cut into bars.

NOTE: Because of the cream cheese mixture, these brownies should be stored in the refrigerator.