Chocolate cake for a crowd

 4 sticks butter, (room temperature)

8 Tablespoons cocoa powder

4 cups flour

4 cups sugar

1/2 t salt

2 cups boiling water

1 cup buttermilk

2 tsp baking soda 

2 tsp vanilla 

4 beaten eggs

Oven at 350 degrees

Grease and add parchment to the bottom only of 2 - 9 inch round cake pans and prepare for 22 cupcakes by lining muffin tins cupcake paper.

Combine flour, sugar, and salt in a very large mixing bowl 

Melt butter in heavy sauce pan, add sifted cocoa and stir together. Then add 2 cups boiling water . Allow this to boil for :30 minutes. Turn off heat.

Pour butter/ cocoa/ water mixture over dry ingredients- stir lightly.

Combine buttermilk, baking soda, vanilla, and beaten eggs in a separate bowl bowl.

Stir buttermilk mixture into the butter/ chocolate mixture.

Fill muffin cupcake tins and round cake pans. 

Bake cupcakes 18-20 minutes and cakes :30 minutes or so.

Let cool and I refrigerated them overnight.

Frosting- this was challenging!!

3 cups heavy cream ( I would use 2 cups next time)

24 oz semisweet chocolate chips 

2 tsp. Vanilla

Pour chocolate chips in a mixing bowl.

Heat cream in a heavy sauce pan until hot. 

Pour the hot cream over the chocolate chips and let them sit awhile until the chocolate melts. Stir.

Refrigerate frosting until it gets to the consistency of thick pudding. 

When completely cooled add vanilla and beat. Maybe 1 or 2 minutes (don’t beat too long or it will curdle) 

Use frosting for filling and to frost the top and sides of the cake. Frost the cupcakes. 

Zucchini Chocolate Cake

Beat together the following.

1/2 cup butter

1/2 cup oil

1 3/4 cup sugar

2 eggs

1 tsp. Vanilla

1/2 cup milk- soured with 1tsp. Vinegar 

Add to the above and beat until think

2 1/2 cups flour (sift- I use a screen colander to sift the flour) 

4. Tablespoons cocoa

1/2 teaspoon baking powder 

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon cloves

1 teaspoon soda

Fold in;

2 cups grated zucchini

Pour in cake pan and add topping

Topping

1/2 cup sugar, 1/2 cup chocolate chips, 1/4 cup chopped nuts

Bake 325, 40 minutes ( depending on your oven temp )

Story- this is Grandma Cay’s recipe. We had lots of extra zucchini!

Hot Fudge Cheesecake Brownies

 

Ingredients

 

FOR THE BROWNIES:

• ▢ 1 cup unsalted butter
• ▢ 1 1/4 cups semisweet chocolate chips or milk chocolate
• ▢ 3/4 cup unsweetened cocoa powder
• ▢ 2 cups granulated sugar
• ▢ 1/4 cup brown sugar packed
• ▢ 1 teaspoon vanilla extract
• ▢ 1/2 teaspoon salt
• ▢ 4 large eggs
• ▢ 1 1/4 cups all purpose flour
• ▢ 1 1/2 cups mini chocolate chips or additional chocolate chips or chopped peanut butter cups, for topping

FOR THE CHEESECAKE:

• ▢ 8 ounces cream cheese softened
• ▢ 1 jar about 12-16 ounces hot fudge topping

• 
  
  Instructions: Preheat oven to 350°F. Line a 9x13" pan with foil and spray with nonstick cooking spray.
• Make the brownies: Place the butter and 1 1/4 cups chocolate chips in a large microwave safe mixing bowl and heat on high power in 30-second increments, stirring between each, until melted and smooth. Stir in cocoa powder until completely incorporated. Add both sugars, vanilla, and salt, stirring to combine. Stir in eggs, one at a time, until completely mixed through. Gently stir in flour until incorporated and no more flour is visible. The batter will be thick.Spread 2/3 of the brownie batter in the prepared pan and set the rest aside. 
  
  
  Make the hot fudge cheesecake: beat together the cream cheese and hot fudge until smooth and no lumps remain. It's best to do this with a hand mixer. Gently spread over the bottom brownie layer. (It's best to drop spoon the batter evenly over the top and then spread to avoid mixing the layers together.) Carefully layer the rest of the brownie batter on top of the cheesecake layer. (It's best to drop spoon the batter evenly over the top and then spread to avoid mixing the layers together.) Sprinkle with mini chocolate chips, regular sized chocolate chips, or chopped peanut butter cups. 
  
  
  Bake for 30-38 minutes until the brownies are set with just a little wiggle in the center and they are starting to pull away slightly from the edges of the pan. Cool completely then chill at least 2 hours before cutting. Store in refrigerator in sealed container.
  
  
  Story: My manager made these for nurses week and they are AMAZING. 
  
  
  
  

Chocolate Pudding Cake

 3/4 Cup Flour

3 Tablespoons powered cocoa

2 teaspoons baking powder

1/4 teaspoon salt

3/4 Cup white sugar

Sift flour and cocoa powder and mix in baking powder, salt, and sugar. Set aside

1/2 Cup whole milk

1/4 Cup melted butter (cooled slightly)

2 teaspoons vanilla 

Mix together with dry ingredients and scrape batter into a 8X8 or 9X9 plan

To make pudding mix the following together and sprinkle on top of cake batter

1/4 Cup cocoa powder (sift to remove any lumps)

1/3 Cup brown sugar

1/3 Cup granulated sugar

Pour over batter and pudding mix

1 1/2 Cup boiling water- 

Bake 350 degree oven for 25-30 minutes

Let cool :15 minutes, serve warm with ice cream or whipped cream.

Spicy Dark Gingerbread

3 cups flour
1/2 tsp salt
1 tsp soda
1 tsp cinnamon
1 tsp allspice
2 Tbsp ground ginger
2 Tbsp peeled and grated fresh ginger
1 cup butter
1 cup firmly packed light brown sugar
1 large egg
1 cup light molasses
1 cup buttermilk
Cream Cheese frosting

Preheat oven to 350. Butter a 10 inch bundt pan. Dust lightly with flour and shake out any excess. In a large bowl, whisk together the flour, salt, baking soda, cinnamon, allspice, ground ginger, and fresh ginger. In another large bowl, using an electric mixer, beat the butter and brown sugar until light and creamy. Beat in the egg. Add the molasses and beat until well blended, about 2 minutes. Beat in the dry ingredients in 3 additions alternately with the buttermilk in 2 additions, beginning and ending with the flour mixture. Pour the batter into the prepared pan.

Bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes. Let cool in pan on a wire rack for 10 minutes, then turn out of the pan, slipping a knife between the cake and pan to loosen any stuck edges. Turn the cake right side up and let cool for at least 15 minutes before serving. Serve slices with cream cheese frosting.

Made this for New Years 2018. Fantastic! Dense and flavorful.

S ' more Dessert

3 cups crushed graham crackers
3/4 to 1 cup melted butter
4 Tablespoons sugar ( optional)

Press in very large pie plate or square pan
Bake 350 degrees for 10 minutes - cool

1 pound marshmallows
1 Cup milk

Microwave until marshmallows are just melted and COOL

Whip 1 cup heavy whipping cream
2 teaspoons vanilla

Combine by folding the marshmallow mixture into the whipped cream.
Grate about 1-1/2 oz bitter chocolate and fold this into whipped cream/marshmallow mixture.

Grate about 1 oz bitter chocolate on the top

Very light dessert. I've made this at Christmas time. The recipe is another delicious recipe from Gramma Dean.

Carrot cake

2 1/2 carrots, grated (I use food processor for this)

1 Apple - medium. Grated

1/2 orange, peeled and blended with;

1/3 cup water (if using sugar not syrup increase water to 1/2 cup)

1/4 cup oil

3/4 cup maple syrup (can use 1 cup sugar instead of syrup)

Add blended ingredients to;

2 cups flour

1/4 cup corn starch

1 teaspoon baking soda

1/2 teaspoon allspice

1 teaspoon cinnamon

1 teaspoon salt 

Bake in 9x9 cake pan or the equivalent. 350 degrees for :30 minutes.

Frosting;

Use a hand mixer and blend the following.

1  - 8 ounce package cream cheese

1 teaspoon vanilla

1/3 to 1/2 cup maple syrup. ( add just enough to get the sweetness you like, and the consistency)

Chopped pecans (optional)

Story- I made this for Will's birthday in 2011, he thought it was the best carrot cake recipe. At that time I used sugar. In 2016 after we made maple syrup, I have been using the syrup as a sweetener. I works nicely in this recipe. 

Brownie in a mug

2 Tbsp butter, melted

2 Tbsp water
1/4 tsp vanilla extract
1 dash salt
2 Tbsp sugar
2 Tbsp unsweetened cocoa
4 Tbsp flour

In a 12 oz coffee mug, add water, butter, vanilla, and dash of salt. Stir well. Add cocoa, stir. Add sugar, stir. Add flour, stir. Microwave for 60-90 seconds. (I think I did 75 seconds) Do not overcook. Enjoy with a spoon. Now you have one serving of a fresh, fudgy brownie whenever you want! Plus you don't have to worry about what to do with the leftovers!

For an ever better sized portion, I halved the recipe and cooked it for 1/2 the time.

Caramel Sauce

5 Minute 5 Ingredient Caramel Sauce

1/2 cup (1 stick) salted butter
1 cup brown sugar
2/3 heavy cream
1 tsp. pure vanilla extract
1/8 tsp. salt

1. In a medium saucepan set over medium-low to medium heat and melt butter.  Mix in brown sugar and stir for 2 minutes (or until the sugar has completely dissolved).  Mix in heavy cream and stir for 2 more minutes.  Remove pan from heat and stir in vanilla and salt until well incorporated.
2. Pour hot caramel sauce in a jar and allow to cool completely.  Store in refrigerator for up to a month.

I made this at Laura's for Thanksgiving.  We were looking for a "fruit dish" to bring over to the Vigesaa's.  I found this recipe and it seemed simple enough.  The sauce was a hit served with green apples.  It also goes well with ice cream or just on a spoon!  So easy, and I usually have the ingredients on hand so it's easy to whip up a batch quickly to bring to someone's house.

Pistachio Ice cream Dessert

45 Ritz crackers (crushed)

1 stick butter (melted)

Mix melted butter and crushed crackers together and put in a 9 X13 inch pan, bake 325 degrees for 20 minutes. Cool

2 packages pistachio instant pudding (can use chocolate or what ever flavor you would like)

1/2 cup milk

Mix milk and pudding together with a hand mixer

Stir in......or use the hand mixer....

1 quart ice cream (softened)

Spoon over cooled crust and freeze until ready to serve.

Top with

1 large container of cool whip

Sprinkle top with crushed Heath bars or chocolate shavings

This is from a cook book published from the Sheldon community in the 1960's. Even though we eat mostly whole foods now, and few desserts, frozen desserts are wonderful to have on hand when company is here.

Date Dessert

From Kate Pizzey

18 Oreo cookies-crumbled
3/4 cup water
1 cup chopped dates
1/4 tsp salt
2 cups miniature marshmallows
1/2 cup chopped pecans
1 cup whipping cream

Spread all but a 1/4 cup of the Oreo cookie crumbs in a 8x8 pan. Mix dates, water, and salt. Bring to a boil. Simmer slowly until thick. Mash while cooking. Remove from heat and add the marshmallows and and stir to melt. Cool. Add the pecans and spread over the crumbs. Whip cream and add a little vanilla. Pour over dates. Top with remaining 1/4 cup crumbs. Refrigerate.

Fresh apple cake

1 egg

2/3 cup sugar (or less if you like)

1 tsp. cinnamon

1/3  plus 1 tablespoon cooking oil

1 cup all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

Mix together and add

2 cups finely peeled and chopped apples 

1/2 cup chopped pecans

Bake in 9 X 9 inch cake pan

:45 minutes at 350 degrees

Caramel sauce

1/2 cup white sugar

1/4  cup cream

1/4  cup butter

1/2 teaspoon vanilla

Dash of salt

Combine a d bring to a boil, serve warm sauce over arm cake.

Delicious.

Double this in a 9 X 13 cake pan

Story- I was looking for a good from scratch cake recipe for Gramma Evanson's 96th birthday party. This was excellent, I served it with ice cream and the caramel sauce. Easy, and good

Okinawa Family Toffee

1 cup butter
1 cup sugar
1 tablespoon corn syrup
3 tablespoons water
1 cup chopped pecans
3/4 cup milk chocolate chips

In a nonreactive sauce pan, combine butter, sugar, corn syrup, and water.  Cook over medium heat, stirring constantly until a temperature of 290 degrees is reached measuring with a candy thermometer (takes about 20-30 minutes).  Mixture will be a rich caramel color.  Be careful not to over or under cook.  When ready stir in 1/2 cup chopped pecans.  Pour into a cookie sheet lined with parchment paper and spread evenly.  Wait 1 minute until it is slightly set and sprinkle with chocolate chips.  Wait 5 minutes and spread the melted chips.  Sprinkle with remaining pecans.  When cool, break into pieces.


This is another recipe from Joanne Baldwin from Okinawa.  She tweaked the recipe until it was perfect.  She would send this to the marines overseas so it definitely ships well.  I made it while at the lake for Christmas 2013.  It flew off of the pan.  I don't think it ever made it into a serving dish!  Granted, we were all indulging a bit much!

Easy Cheesecake

1 graham cracker crust, 9 inch
1 (8 oz) package cream cheese, soft
1 (14oz) can sweetened condensed milk
1/3 cup lemon juice
1 tsp vanilla
1 (21 oz) your choice canned fruit pie filling or make your own!

Notes/Story: Place softened cream cheese in a mixing bowl; add condensed milk, lemon juice, and vanilla. Beat until well blended. Pour mixture into graham cracker crust. Chill for 5 hrs. Do not freeze. Before serving, pour pie filling on top.

This has been a favorite in the family for years, especially in February. Kristin and I made this when I came to visit after Zane was born. Always delicious.

Cheescake with Blueberry Sauce

Crust
1 1/2 cups graham cracker crumbs - crushed
1/4 Cup melted butter

Mix cracker crumbs and butter together and pat into a springform pan - spray with cooking oil

Cake
4 (8 oz) packages of cream cheese-softened
1 1/4 cup sugar
2 large eggs
2 large egg whites
1 Tablespoon lemon juice
2 teaspoons vanilla

With an electric mixer, beat cream cheese until smooth. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition. Beat in egg whites, lemon juice and vanilla

Pour over prepared crust.

Bake in a 350 degree oven until center of cheescake jiggles slightly - about 55 - 60 minutes.

Refrigerate at least 8 hours before serving

Blueberry sauce
1/4 cup sugar
1 Tablespoon cornstarch
2 Cups fresh or frozen (thawed) blueberries
1 Tablespoon water
1 Tablespoon lemon juice

Stir together sugar and cornstarch in a medium saucepan. Add blueberries and water. Cook over medium heat, stirring until berries soften and sauce bubbles and thickens-about 4 minutes.(I used the blueberries we picked in MN during the summer-delicious)

This dessert is easy to make, and published in the 2011 Weight Watchers Cookbook.

Oreo Dessert

1 pkg of regular Oreos
1/2 c. of butter
1 lg box of instant chocolate pudding
2-8 oz cool whips
8 oz. of cream cheese, softened
1 c. powdered sugar

Notes/Story: Crush the whole package of cookies either with a food processor, or in a bag and a rolling pin. Save a 1/2 c. to sprinkle on top of dessert when it's done. Pour remaining crumbs in a 13x9 pan. Melt butter and pour into crumb mix. Stir it up good and press crumbs in bottom of pan to make a crust. Make chocolate pudding according to package directions and let it setup in the fridge. In a mixing bowl blend cream cheese until nice and smooth and then add powdered sugar, mix. Then fold in 1-8 oz thing of cool whip. Top oreo layer with cream cheese mix, then pudding, then your last 8 oz thing of cool whip, and then sprinkle remaining Oreo's on top. Cover and refridgerate until ready to serve.

I made this for our girls' weekend for Sunday after meeting. It was super!

Cream puffs

1 Cup water
1/2 Cup butter
Bring the above ingredients to a rolling boil and add:
1 cup flour -all at once
Stir until dough leaves the side of the pan and forms a ball now add:
4 eggs
Beat them in with an electric mixer-1 egg at a time beating well after each addition.

Directions and Story:  You can drop this dough by Tablespoon on to a UNGREASED cookie sheet and bake at 400 degrees for 15 minutes-turn the oven to 350 degrees and bake an additional :30 minutes.
OR
You can spread the dough in a 11 X 15 inch pan and bake for 370 degrees for 30 minutes.
Any way you want to serve these, DON"T OPEN THE OVEN DOOR while they are baking.

The little cream puffs can be filled with pudding with whipped cream on top, or they are great filled with chicken salad and served with fresh fruit in the summer.
If you choose to make them spread in a pan, top with:
2 packages instant vanilla pudding
3 cups whole milk
1 3 oz package softened cream cheese

Top the filling with cool whip and drizzle chocolate syrup on top. this should be served right away as the bottom will get soggy and the chocolate will run on to the cool whip and it won't look as nice as when it is first put together.
Story: A very easy dessert that Grandma C made often during the winter months. Grandma I introduced 'Moon dessert"-which is spreading the cream puff dough onto a large pan. this is easier to do, but tastes the same. I have made this often as we always have the ingredients on hand.

Brownie Goody Bars

1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix

Water, vegetable oil and egg called for on brownie mix box

1 cup Betty Crocker® Cream cheese frosting (from 16 oz container)

1/2 cup salted peanuts, coarsely chopped

2 cups crisp rice cereal

2/3 cup creamy peanut butter

1 1/3 cups (8 oz) semisweet chocolate chips

Notes/Story: Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan with cooking spray or shortening. Make and bake brownies as directed on box. Cool completely. Frost brownies with frosting. Sprinkle frosting with peanuts; refrigerate while making cereal mixture:

Measure cereal into medium bowl; set aside. In 1-quart saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Pour over cereal in bowl, stirring until evenly coated. Spread over frosted brownies. Refrigerate 1 hour or until set before cutting. For bars, cut into 4 rows by 4 rows. Store tightly covered at room temperature or in refrigerator.

I found this recipe on Pinterest and boy they are GOOD. I just about fainted with my first bite. No joke. Good thing I have a plan for these bars and bringing them to work...otherwise they would not last very long around here!

Blueberry Cheesecake Bars

2 Tablespoons sugar
2 teaspoons cornstarch
1 cup blueberries (fresh or frozen)
1/4 cup orange juice
2 cups flour
1/2 cup powdered sugar
1 cup butter
1 (8-ounce) cream cheese at room temperature
1/2 cup sugar
1 Tablespoon flour
2 eggs
1 teaspoon vanilla

Notes/Story: Put the sugar, cornstarch, orange juice, and blueberries in a small saucepan.Cook over medium heat until it is thickened and has come to a bubble. Take off the heat and set aside.

Put the flour, powdered sugar, and butter in the mixer and mix until it comes together. It will be crumbly. Press into a foil or parchment lined 9×13 pan. Bake for 20 minutes in a preheated 350 degree oven.

While the crust is cooking, cream together the cream cheese and sugar. Add the Tbsp flour. Add the eggs and vanilla. Pour the cream cheese mixture over the hot crust.

Spoon the reserved blueberries over the cream cheese mixture. Take a knife and swirl the blueberries throughout the cream cheese.

Put the pan back into the 350 degree oven and bake for another 20 minutes or until the bars are set. Let the pan cool on a rack for an hour. Then put the bars back into the fridge for at least 1 hour or overnight.

Caramel Apple Pie (The best pie I have ever tasted.)

Pie crust for double crust pie
8 peeled and sliced apples
1/2 cup butter
3 Tbsp all purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1 Tbsp cornstarch
1 tsp vanilla

Notes/Story: Preheat oven to 350. Melt butter in saucepan. Stir in flour to make a paste. Add water, white sugar, brown sugar, cinnamon, nutmeg, cornstarch, and vanilla and bring to a boil. Reduce temperature and let simmer. Pour 2/3 of caramel sauce over apples and mix well. Reserve 1/3 of sauce for top of pie.

Place the bottom crust in your pan. Fill with apples. Place top crust over apples and drizzle the rest of the caramel sauce on top. Bake in preheated oven for 1 hr.