2-1/4 c flour
1/2 t soda
1 t salt
1 c shortening
1/2 c brown sugar
1 c white sugar
3 eggs, beaten
2 t vanilla
1 c chopped nuts
1 c chocolate chips
Sift flour, soda, and salt together. Cream shortening, brown and granulated sugars together. Add eggs and vanilla. Beat thoroughly. Add sifted dry ingredients. Fold in nuts and chocolate chips. Drop from teaspoon onto greased cookie sheet. Bake in moderate oven (350°F) about 10 minutes.
1 c sugar
1/2 c butter
2 eggs
1/2 c milk
1 c chopped walnuts
1-1/2 c flour
1 t baking powder
2 squares chocolate, melted
Mix in order given. Drop by tablespoon, one in each section of a waffle iron. Bake three minutes. Do not substitute shortening for butter.
Note: These were a special dessert when we were kids. Mom served them with whipped cream.
4 c sugar
1/2 lb butter
1 large can evaporated milk
1/8 t salt
14 oz chocolate chips
1 pint marshmallow creme
1 t vanilla
Cook to a soft but firm ball, stirring most of the time. When it has reached the right consistenc, add the chocolate chips and the marshmallow creme. Beat until cool, and add the vanilla. Optionally add nuts, raisins, coconut, or peanut butter.
3/4 c sifted cake flour
1/2 t baking powder
1/8 t salt
1/3 c shortening
2 oz (squares) chocolate
1 c sugar
2 eggs, well beaten
1/2 c chopped walnuts
1 t vanilla
Sift flour, baking powder, and salt. Melt shortening with chocolate. Beat sugar into eggs, add chocolate mixture and blend. Add sifted ingredients, nuts, and vanilla, and mix well. Bake in a greased 8"x8" pan in a moderate oven (350°F) about 35 minutes
Cool and cut into squares. Makes about two dozen
2/3 c butter
2 c sugar
4 egg yolks
3/4 c cold applesauce
1/2 c milk
2-1/2 c cake flour
3 t baking powder
1 t cloves
1 t cinnamon
1/2 t nutmeg
1/2 t allspice
4 T cocoa
1 t vanilla
2/3 c raisins
1/2 c nut meats
4 egg whites
Cream butter; add sugar; add egg yolks & applesauce. Beat until smooth, then add milk alternately with cake flour, which should be sifted 4-5 times with baking powder, cocoa, and spices. Add vanilla, raisins, and nuts. Fold in whites. Turn into greased layered cake tins and bake in moderate overn for 40 minutes.
Mrs. Jeffers (1943)
To 3 squares chocolate, add 1/2 c. cold water. Put in saucepan over low flame, stir until chocolate is melted. Add 1/2 c sugar & dash of salt. Blend, stir & boil for 5 min. cool. When cool fold in 1/2 c whipped cream. Flavor with vanilla. To serve, put a good sized T of mixture in cup and pour hot milk over.
2 c cake flour
1-1/4 t soda
1/4 t salt
1/2 c shortening
1 c sugar
2 eggs
2 sq chocolate or 6 T cocoa
3/4 c sour milk (or 3 t vinegar in 3/4 c sweet milk
1 t vanilla
1/3 c boiling water
Sift, then measure flour. Sift 3 times with soda & salt. Cream butter until lemon colored. Gradually add sugar. Add eggs that are well beaten. Combine milk and vanilla. Add boiling water & beat well. Bake 45 min. at 350°
To 3 sq chocolate add 1/2 c cold water. Put in saucepan over low flame, stir until chocolate is melted and smooth. Add 1/2 c sugar & dash salt. Blend, stir and boil for 5 min. Cool. When cool fold in 1/2 c cream whipped fairly stiff. Flavor with vanilla. To serve put a small ladle or good tablespoonful of mixture in ea. cup. Pour over hot milk.
Mildred McIlvaine
3/4 cup sifted cake flour
1 cup sugar
1/2 teaspoon baking powder
2 eggs, well beaten
1/8 teaspoon salt
1/2 cup chopped walnuts
1/3 cup shortening
1 teaspoon vanilla
2 ozs. (squares) chocolate
Sift flour with baking powder and salt. Melt shortening with chocolate. Beat sugar into eggs, add chocolate mixture and blend. Add sifted ingredients, nuts and vanilla and mix well. Bake in greased 8 in. pan in moderate oven (350) about 35 minutes. Cool and cut in squares.
Prudence Burlison
2 cups sugar
1 cup nut meats
5 tablespoons cocoa
1 teaspoon vanilla
1/8 teaspoon salt
2 tablespoons butter
1 cup milk
16 marshmallows
2 tablespoons syrup
2 cups graham cracker crumbs
Mix dry ingredients and add milk and syrup. Cook until soft ball stage. Remove from heat, add vanilla, butter and marshmallows. Beat until marshmallows are melted. Add nuts and crumbs.
Prudence Burlison
To 3 squares of chocolate add 1/2 cut cold water. Put in saucepan over low heat until chocolate is melted. Add 1/2 cup sugar and a dash of salt. Blend, stir and boil for 5 minutes. Cool. When cool fold in 1/2 cup cream whipped fairly stiff. Flavor with vanilla. To serve, put a small ladle or a large tablespoon of mixture in each cup and pour hot milk over it.
This is another "Susan" recipe that I have since discovered comes from an old Betty Crocker™ cookbook. Susan gave this recipe to my mother, and my mother told me that it came from Betty Crocker. Sure enough, I looked up Betty, and there it was! The ironic twist to all of this, is that I grew up with the Betty Crocker Cookbook, but we never had this dessert while I was growing up. See, marriage does many good things for you. I don't advocate marriage for all gay men, but for some, marriage is a treasure trove of great recipes and laundry tips. Check it out, guys.
1-1/2 cups flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons cocoa
3/4 cup milk
3 tablespoons vegetable oil
1-1/3 cup chopped nuts
6 tablespoons cocoa
1-1/3 cup brown sugar
2-3/4 cups very hot water
Sift together the flour, baking powder, salt, sugar, and 3 tablespoons cocoa. Stir in the milk and vegetable oil. Stir in the nuts. Spread the mixture in a 9"x13" pan. Sprinkle the batter with the remaining cocoa and the brown sugar. Pour the hot water over the batter.
Bake at 350 for 45 minutes. Serve warm with whipped cream or topping, although it's really good just by itself.
This recipe comes way back from the days when I was married and living in Kennewick, Washington. These were originally "Sister Hall's Rocky Road Brownies." My former wife, Susan, brought them home one day from Relief Society. These are killers--guaranteed to please. I got these as part of the divorce settlement.
3 sticks butter, divided
2 cups sugar
2/3 cup cocoa, divided
4 eggs
1-1/2 cups flour
1/4 teaspoon salt
1 cup walnuts
4 teaspoons vanilla, divided
1 small package miniature marshmallows
2 cups powdered sugar (1 lb package)
1/3 cup evaporated milk
Grease a 9" x 13" cake pan. Preheat the oven to 350 F. Cream 2 sticks of butter, sugar, and 1/3 cup cocoa. Add eggs, one at a time, beating well after each. Add flour, 2 teaspoons vanilla, and salt. Fold in the nuts. Spread in the cake pan, and bake for 25 minutes. Remove from the oven and cover with the marshmallows. Return to the oven for three minutes. Remove the brownies from the oven and cool completely.
Frost the brownies: Cream the remaining stick of butter. Mix in the powdered sugar, the remaining cocoa, milk, and vanilla. Add a pinch of salt. Beat at medium to high speed until very creamy.
These brownies are a deeply satisfying chocolate experience.
Aunt Virgie and Uncle Harry live in St. Maries, Idaho. When my cousin, Jeannie, lived in Miami, my aunt loved to go and bet at the dog races, which is another story entirely. She also picked up this recipe, which is a great birthday cake.
1 cup (6 oz.) chocolate chips
1/2 cup graham cracker crumbs OR 1 cup angel flake coconut
1/2 chopped walnuts
1/3 cup butter, melted
2 cups flour
1/2 cup butter
1-1/4 cups sour or buttermilk
1 teaspoon soda
1 teaspoon salt
2 eggs
1 teaspoon vanilla extract
Grease and flour two 9-inch layer pans.
In a small saucepan, melt the 1/3 cup butter. Stir in the crumbs or coconut and nuts. Cool, then add 2/3 cup chocolate chips. Set aside.
Melt the remaining 1/3 cup chocolate chips. Cream the 1/2 cup butter. Gradually add the sugar and cream until light and fluffy. Add the eggs, one at a time. Blend in the melted chocolate and the vanilla. Sift dry ingredients together. Divide the dry ingredients and milk and add each alternately in two additions, mixing well after each addition. Pour into the layer pans and sprinkle with the crumb mixture. Bake at 350 F for 30 to 40 minutes, until done.
Cool the cakes completely. Fill and frost the sides of the cake and a small rim around the top with fluffy white frosting (marshmallow, anyone?), or frost with whipped cream.
