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1 Stuart Glass
9 Shannon Umana
2 Steven Glass
10 Gina Sinner
3 Dan Glass
11 Jennifer Chu
4 John Wondrasek
12 Cheryl Turner
5 Jen Beck
13 John Warner
6 Liz Foley
14 Nicole Ford
7 Mary Ann Barnhart
15 Robert Dahlgren
8 Lynnae Sanchez
16 Dan Nowak
Cookbook illustration and design by INCOMAR SERVICES.
Snowball Surprise recipe by Lynnae Sanchez
Instructions Cream the butter and sugar until fluffy. Add the vanilla and mix well. Add flour, combine well, add mini chocolate chips and wrap in plastic wrap and refrigerate for half an hour. Preheat oven to 350°. Take dough out of refrigerator and break into balls large enough to cover a Hershey’s Kiss. Insert the Kiss and wrap dough around it, making sure it is completely covered. Bake on ungreased cookie sheet until cooked through, about 10 to 12 minutes. Remove cookies from baking sheet to wire rack. While still warm, sift powdered sugar on top. Cool completely.
8 oz unsalted butter, softened 3⁄4 cup sugar 1 teaspoon vanilla extract 2 cups all-purpose flour, sifted 1 cup mini chocolate chips 30 Hershey chocolate kisses, unwrapped powdered sugar
Hungarian Palascinta recipe by Bob Dahlgren
Instructions 3 large eggs (beaten) 1 cup whole milk 1/3 cup club soda 1/3 cup orange juice 1 1/4 cups all-purpose flour 2 tablespoons sugar 1/2 teaspoon salt 1 teaspoon vanilla extract 2 tablespoons butter
I n a medium mixing bowl, combine eggs, milk, club soda and orange juice. Stir in flour, sugar, salt and vanilla to form a smooth batter. Heat 1 teaspoon butter in an 8-inch skillet. Use a small ladle to add enough batter to coat bottom of the pan in a thin, even layer, rotating pan as needed to cover. Cook for 2 minutes on the first side and 1 1/2 minutes on the second side or until the pancake is lightly browned. Remove and keep warm while cooking the rest of the pancakes with the remainder of the butter and batter. Fill with any combination of fruit preserves, sugared ground nuts, whipped cream and fresh fruit, pie filling, etc., and roll or fold into triangles. Dust with confectioners’ sugar and serve with a dollop of whipped cream, a grating of chocolate, or a fruit, custard or chocolate sauce, if desired.
Banana Bread recipe by Steven Glass
Instructions Preheat oven to 350°. Grease loaf pan or spray with non-fat cooking spray. In mixer, combine bananas, butter, egg, sugar, flour, and baking soda. Mix until smooth. Add nuts if desired. Pour into greased loaf pan. Bake at 350° for 1 hour, or until toothpick inserted 2 inches from end comes out clean. Cool out of pan on a wire rack.
3 mashed very ripe bananas 1/3 cup melted butter 1 egg 1 cup sugar 1 ½ cup flour ½ cup chopped nuts 1 tsp baking soda
Easy Fruit Cobbler recipe by Cheryl Turner
Instructions 4 tablespoons butter 3/4 cup all-purpose flour 3/4 cup sugar 1 teaspoon baking powder 1/4 teaspoon salt 3/4 cup milk 2 cups of sliced fresh berries, or a combination of fruits (or a 12-ounce package of frozen berries) 1 tablespoon sugar
djust oven rack to upper-middle position, and A heat oven to 350°. Put butter in an 8-inch square or 9-inch round pan; set in oven to melt. When butter has melted, remove pan from oven. hisk flour, 3/4 cup of sugar, baking powder W and salt in small bowl. Add milk; whisk to form a smooth batter. Pour batter into pan, then scatter fruit over batter. Sprinkle with remaining sugar. ake until batter browns and fruit bubbles, B 50 to 60 minutes. Serve warm or at room temperature with a dollop of whipped cream or a small scoop of vanilla ice cream, if desired.
M&M Brownie Ice Cream Sandwich recipe by Dan Glass
Instructions Prepare the cake pans by greasing them and lining the bottoms (not the sides) with wax paper. Prepare brownie mix according to the package directions. Divide batter between the two prepared cake pans. Bake according to the package directions. Remove and cool completely. Run a small paring knife around the edges of each brownie, loosening it from the pan. Invert one layer onto a cookie sheet, and spread vanilla ice cream on top, coming right to the edge (you can slightly soften the ice cream first). Place the other brownie layer on top, and press gently to secure. Place in the freezer until firm, about 2 hours. Just before serving, press M&M’S® Brand Chocolate Candies into the ice cream. Cut into thin wedges and serve right away.
1 box (19.9 oz. each) brownie mix 3 ½ cups vanilla low fat frozen yogurt ½ cup M&M’S® Brand Chocolate Candies 2 8-inch round cake pans Wax paper
Favorite Brownies recipe by Gina Sinner
Instructions ½ cup butter 1 cup sugar 2 eggs 1 tsp vanilla ¾ cup flour 2 squares chocolate (melted cocoa is fine)
ream together the butter and sugar, add eggs C one at a time and beat. Add remaining ingredients. Bake in an 8x8 pan at 350° for 20 minutes. Optional:
Sprinkle powdered sugar over top when cool
Banana (Nut) Cake recipe by John Wondrasek
Instructions Beat butter and sugar until creamy. Add eggs until blended. Add salt and baking soda. Add flour a little at a time. Add bananas (and nuts). Beat well. Pour in bundt pan or loaf pan that has been very well greased and floured. Bake 350° for 50-60 minutes. Add icing or sprinkle powdered sugar.
1 cup butter 3 cup sugar 4 eggs 3 cups flour 2 tsp baking soda 6 large, very ripe bananas ¼ tsp salt ½ cup walnuts (optional)
Mint Thins recipe by Jen Beck
Instructions 1 bag Andes Creme de Menthe baking chips Ritz crackers
elt the Andes chips in a double boiler over M low heat. Stir until melted and smooth. One at a time, drop a Ritz cracker in the chocolate. Coat in chocolate. Lift out with a fork and gently shake off the excess chocolate. Place the crackers on wax paper and let harden at room temperature. Store the thin mints in the refrigerator or freezer. Wait and see how long they last – or don’t! Note:
One bag of chocolate should cover 2 sleeves of Ritz crackers.
Okinawan Sweet Potato Haupia Pie recipe by Jennifer Chu
Instructions CRUST: Mix the dry ingredients together, then add nuts and butter, cutting with a pastry cutter until crumbly, then press into pie pan. Or you can use a premade crust, which is what I did. OKINAWAN SWEET POTATO LAYER: Cream butter and sugar until smooth in medium bowl. Add eggs, then mashed potato, then the remaining ingredients. Spread into the crust but leave a half inch for the haupia on top. Bake the pie at 350° for 30 min. (mine took 40 min.) until the crust is golden and the potato filling is lightly browning. Let cool.
CRUST 3/4 c cold, unsalted butter (1 1/2 sticks) 2 Tbsp sugar 1 3/4 c flour 1 c macadamia nuts, well chopped OKINAWAN SWEET POTATO layer 1/2 c butter, softened 1 c sugar
Do not start until the potato filling is cool. HAUPIA layer: Put the milk and water into pan. Mix sugar and cornstarch together, then add to the liquids. Turn on medium heat and stir constantly until dissolved and thickened, several minutes. Quickly pour haupia over pie evenly and refrigerate for a few hours or overnight. Cut and serve when cooled.
2 eggs, beaten 2 c Okinawan sweet potatoes, peeled, boiled and mashed 1/2 c evaporated milk 1 tsp vanilla extract 1/4 tsp salt HAUPIA layer 13.5 oz can coconut milk 1/2 c water 1/3 c sugar 1/3 c cornstarch
Chocolate Cake recipe by John Warner
Instructions 2 cups sugar ½ teaspoon salt 2 cups flour 1 stick butter 1/2 cup vegetable oil 2 cup water ¼ cup cocoa 2 eggs 1 tsp baking soda ½ cup buttermilk 1 tsp vanilla Icing 1 stick butter cubed 3 tbsp cocoa 6 tbsp milk 1 tsp vanilla 16 oz box powder sugar 1 cup chopped pecans (optional)
Preheat oven 350°. Combine sugar, sale and flour, and set aside. Combine butter, vegetable oil, water and cocoa in a saucepan and bring to a boil. Remove from heat and stir into above flour mixture. Beat eggs, baking soda, buttermilk and vanilla, then add to your chocolate mixture. Pour into greased/floured 13x9 baking pan. Bake for 25 minutes or until a toothpick comes out clean. Icing Melt together butter & cocoa. Add milk and vanilla. Remove from heat and pour over powdered sugar. Beat. Spread on warm cake. Note:
I make the icing as soon as I take the cake out of the oven while the cake is still warm.
Chocolate Peanut Butter Shortbread Bars recipe by Liz Foley
Instructions Preheat oven 350°. Line a 9x9 inch square pan* with and over-hanging piece of waxed paper or parchment paper. Mix butter, sugar and flour until it resembles wet sand. Press evenly into pan. Bake for 15 minutes. Meanwhile, mix peanut butter and sweetened condensed milk until well combined. Pour over shortbread crust. Bake 20 minutes. The top will change from shiny to matte when ready. Remove from oven and immediately top with 2 cup Reese’s minis. Cool completely before cutting. Recipe Notes:
Store in an air-tight container in refrigerator up to one week. *An 8x8 inch square pan may also be used. You may need to cook 1 to 2 more minutes, so keep an eye on it.
2/3 cup butter 1/4 cup granulated sugar 1 and 1/4 cup all-purpose flour 14 ounce can sweetened condensed milk 1/2 cup Peanut Butter & Co Dark Chocolate Dreams 2 cup Reese’s minis
OREO Cookie Balls recipe by Lynnae Sanchez
Instructions 1 pkg. (8 oz.) brick cream cheese, softened 36 OREO Cookies, finely crushed 4 pkg. (4 oz. each) semi-sweet baking chocolate, melted
ix cream cheese and cookie crumbs until M blended. Shape into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Refrigerate for 1 hour or until firm. Keep refrigerated.
Cinnamon Logs recipe by Mary Ann Barnhart
Instructions Cut crust off of the bread. Using a rolling pin, roll each slice flat. Beat cream cheese, egg yolk, and granulated sugar. Spread mixture on each slice of bread. Roll each slice tightly into the shape of a log. Melt margarine and put into shallow bowl. Mix cinnamon and sugar in another shallow bowl. Dip each log in butter then roll in cinnamon sugar. Place logs seam side down on cookie sheet (ungreased). Freeze overnight. Heat oven to 400. Remove logs from freezer and while frozen cut into 1/2 “ pieces, if desired. Bake for 15 minutes.
1 Large loaf white sandwich bread 8 oz cream cheese 1 egg yolk 1/4 cup granulated sugar Topping 2 sticks butter 3 tsp cinnamon 1 1/2 cups granulated sugar
Gummy Worms & Mud Bucket recipe by Nicole Ford
Instructions 1 (18 oz) package chocolate sandwich cookies (Oreo®) 3 1/2 cups milk
ulse the sandwich cookies in a blender until P finely ground; set aside. Pour the milk into a mixing bowl, then whisk in the pudding mix until no dry lumps remain.
2 (3.5 oz) packages instant vanilla pudding mix
Beat together the cream cheese and margarine until smooth, then stir in the pudding.
1 1/2 (8 oz) packages cream cheese, softened
Fold in the cookie crumbs and whipped topping until evenly blended.
1/4 cup margarine, softened 1 (8 oz) container frozen whipped topping (Cool Whip), thawed
Spoon into a “Bucket”, cover, and refrigerate at least 30 minutes before serving.
Brickhouse Cookies recipe by Shannon Umana
Instructions Preheat oven to 350° Place the butter in the baking pan and melt it in the oven. Layer graham cracker crumbs over butter. Top with remaining ingredients in order listed (coconut, butterscotch chips, chocolate chips, & pecans). Pour condensed milk evenly on top. Bake 30 minutes or until lightly browned. Cool or chill if desired. Cut into bars.
1 stick butter 1 cup graham cracker crumbs 8 oz (1 can) sweetened condensed milk (eagle brand) 8 oz (1 package) flaked coconut 10 ½ oz butterscotch chips 10 ½ oz semi-sweet chocolate chips 1 cup chopped pecans
One Big NESTLÉ® TOLL HOUSE® Cookie recipe by Steven Glass
Instructions 1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Dough 1 cup ready-to-use frosting Decorator sugar and sprinkles (optional)
Drive to grocery store and buy one 16.5 oz tube of NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Dough. Preheat oven to 325°. Grease 10- to 12-inch pizza pan or baking sheet. Place whole bar of dough on prepared pan. Allow to soften for 5 to 10 minutes. Using fingertips, pat dough gently to form 8-inch circle. Bake for 18 to 20 minutes or until light golden brown. Cool on baking sheet for 10 minutes; remove to wire rack to cool completely. Decorate with icing, sugar and sprinkles, as desired.
Anything Pound Cake recipe by Dan Nowak
Instructions Heat oven to 325°. Heavily coat a bundt pan with 1 tbs of butter and 3 tbs of sugar. Whisk together 10 ounces (2 cups) AP flour, baking powder, and salt in bowl. Combine the remaining butter and sugar together. Mix for 5 minutes in a stand mixer, until the color lightens showing it has taken enough air in. Add the eggs, one at a time, mix for 2 minutes. Add vanilla and beat for 3 minutes until fluffy. Add the flour and mix until just combined… do not overbeat. Combine your chosen fruit with the remaining 5 ounces (1 cup) flour in bag and shake. Gently add fruit and flour into batter. Pour into greased/sugared pan. Bake for 1 hour and 15 minutes or until it registers 210°. Cool in the pan 15 min before recovering and cooling completely.
8 ounces room temp soft butter, plus 1 tbs for the pan 15 oz (2 cups) sugar, plus 3 tbs for the pan 15 oz (3 cups) AP flour (2c+1c) 1 tsp baking powder 1/2 tsp kosher salt 4 lg eggs 1-1/2 tsp vanilla 2 cups fresh blueberries, raspberries, cherries, or strawberries
Pistachio Bundt Cake recipe by Cheryl Turner
Instructions 1 package yellow cake mix (regular size) 1 package (3.4 oz) instant pistachio pudding mix 4 large eggs 1-1/2 cups water 1/4 cup canola oil 1/2 teaspoon almond extract Confectioners’ sugar Finely chopped pistachios, optional
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine the first six ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pan. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. Dust with confectioners’ sugar. If desired, sprinkle with pistachios
Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies recipe by Stuart Glass
Instructions Preheat oven to 375°. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
2 1/4 cups all-purpose flour 1 tsp baking soda 1 tsp salt 1 cup (2 sticks) butter, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 teaspoon vanilla extract 2 large eggs 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
Peanut Butter Blossoms recipe by Gina Sinner
Instructions 1 ¾ cups sifted flour 1 tsp baking soda ½ tsp salt ½ cup butter ½ cup peanut butter ½ cup sugar ½ cup packed brown sugar 1 beaten egg 2 tablespoons milk 1 tsp vanilla
Sift together flour, baking soda and salt Cream together butter, peanut butter, sugar and packed brown sugar Add egg, milk and vanilla Blend in dry ingredients. Mix well. Shape dough into balls using round teaspoon for each. Roll each ball in sugar and place on ungreased sheets. Bake at 375° for 8 mins. Remove from oven and place Hershey Chocolate Kiss in center so cookie cracks around the edge (turn slightly). Bake again for 2 to 5 mins until golden brown.
Key Lime Pie recipe by John Wondrasek
Instructions Combine condensed milk, yolks, and juice. Blend until Smooth. Pour filling into crust. Bake at 350* for 10 minutes. Allow to stand 10 min before refrigerating. Up to 3 hours before serving, whip 1 pint of chilled whip cream until stiff. Sweeten with 1 or 2 Tablespoons of sugar. Whip hard and spread on entire pie. Garnish with real lime
1 – 9” prepared graham cracker crust 1 – 14 oz can sweetened condensed milk 3 egg yolks (make meringues with whites) ½ cup bottled key lime juice
Shortbread Cookies recipe by Jen Beck
Instructions 3/4 pound unsalted butter, at room temperature 1 cup sugar, plus extra for sprinkling 1 teaspoon pure vanilla extract 3 1/2 cups all-purpose flour 1/4 teaspoon salt 6 to 7 ounces very good semisweet chocolate, finely chopped
Preheat the oven to 350°. In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes. Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature. When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don’t trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it’s completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier. Drizzle 1/2 of each cookie with just enough chocolate to coat it. Serve.
M&M Cookies recipe by Dan Glass
Instructions In a large bowl, mix sugar, eggs, shortening, and vanilla thoroughly. Add flour, salt, and baking soda to creamed mixture. Blend well. Add 3/4 cup candies. Drop dough by teaspoonful onto baking sheet. Slightly push a few candies on top of each dough ball with remaining candies.
1 cup packed brown sugar 1/2 cup white sugar 1 cup shortening 2 eggs 1 1/2 teaspoons vanilla extract 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 1/2 cups candycoated milk chocolate pieces (such as M&M’sŽ)
S’mores Rice Krispies Treats Pinwheels recipe by Jennifer Chu
Instructions 10 oz miniature marshmallows ¼ cup Challenge butter (plus more for greasing) 5 cup Rice Krispies cereal ¾ cup graham cracker crumbs 7 oz jar marshmallow creme 6 Hershey’s chocolate bars
Preheat oven to 200°. Line a 10x15 jelly roll pan with wax or parchment paper. Butter the paper and set aside. Combine marshmallows and one quarter cup of butter in a microwave-safe bowl. Cover and heat on high for 30 seconds, stir. Repeat until completely blended. Stir in cereal and graham cracker crumbs. Press mixture into prepared pan. Transfer marshmallow creme into a microwave safe and bowl and microwave for 30 seconds or until easily stirred. Spread marshmallow creme on top using an offset spatula. Place Hershey’s bars on top of the marshmallow creme. Place in oven for two minutes or until chocolate has softened. Use an offset spatula to spread the softened chocolate. Let cool for 10 minutes or until chocolate has started to set up again. You want it pliable but not melted. Roll up jelly roll style (like a cinnamon roll), starting on the long side. Peel away the paper as you roll. Pinch the seams together. Place seam side down and refrigerate for 30-45 minutes or until chocolate has set. Slice and serve!
Peanut Butter Balls (Buckeyes) recipe by John Warner
Instructions Mix together powdered sugar, peanut butter, butter and vanilla, and roll into balls. In a separate bowl, melt and mix together chocolate chips and paraffin wax. Dip each ball with toothpick in chocolate. Drop onto wax paper & let dry.
3 lbs powdered sugar (2) – 18 oz jars of peanut butter 1 lb melted butter (4 sticks) 3 TBSP Vanilla (2) – 12 oz pkg’s Chocolate Chips
Note:
I like to keep them in the refrigerator. Or you can keep them in a tin in a cool place.
¼ Stick Paraffin Wax
Oreo Truffles recipe by Liz Foley
Instructions 1 15.35-ounce package chocolate sandwich cookies with white filling 1 8-ounce package cream cheese, softened 1 2/3 cups dark chocolate pieces or white baking pieces (10 ounces) 2 tablespoons shortening 1/3 cup white baking pieces or dark chocolate pieces (2 ounces)
Place one-quarter of the cookies in a food processor. Cover; process until finely crushed. Transfer crushed cookies to a large mixing bowl. Continue processing and transferring with the remaining cookies. Beat crushed cookies and cream cheese with an electric mixer on low speed until well combined. Shape the mixture into 1-inch balls. Place balls on a waxed paper-lined baking sheet and freeze for 15 minutes or until firm. Meanwhile, in a medium, heavy saucepan, melt the 10 ounces of chocolate and shortening over low heat, stirring until smooth. Remove from heat and cool slightly. se a fork to dip truffles into chocolate mixture, U allowing excess chocolate to drip back into saucepan. Place truffles on a parchment or waxed paper-lined baking sheet; freeze for a few minutes until firm or chill in the refrigerator about 30 minutes or until firm. In a small, heavy saucepan, melt the 2 ounces chocolate over low heat, stirring until smooth. Place melted chocolate in a quart-sized resealable plastic bag. Snip a small corner of bag and drizzle chocolate over tops of the truffles. Chill for a few minutes until set. Store in refrigerator. Let stand at room temperature for about 30 minutes before serving.
After School Apple Cake recipe by Bob Dahlgren
Instructions Preheat Oven to 350°. Grease and flour 13 X 9� Baking Pan. Place Apples in a large bowl and sprinkle in Cinnamon. In a separate bowl blend Oil, Eggs, and Sugar. Add Baking Powder to both Flours and blend until combined. Pour all batter over Apples gently stirring until Apples are coated then pour into pan. Have apples in an even layer and bake 45-55 minutes (or until a knife comes out clean).
6 Apples Peeled, Cored and Sliced 2 Tsp Cinnamon 3/4 Cup Vegetable Oil 4 Eggs 1 1/4 Cup Sugar 1 Tbsp Baking Powder 1 Cup of All Purpose Flour 1 Cup Whole Wheat Flour
Peanut Butter Caramel Brownies recipe by Mary Ann Barnhart
Instructions 1 stick butter 4 cups chocolate chips (divided) 2 eggs 1 tsp vanilla extract 1 cup granulated sugar 1/2 tsp baking powder 1/2 cup flour 1 cup peanut butter 1/2 cup powdered sugar 1 cup caramel dip 1/2 cup chopped peanuts (optional)
Heat oven to 350°. Microwave butter and 1 cup chips for 1 minute. Whisk in eggs, vanilla, granulated sugar, baking powder, and flour. Pour into parchment lined 8� baking dish. Bake 30 minutes. Let cool. Beat on low speed, peanut butter and powdered sugar. Spread mixture over the brownie base. Top with Caramel. Chill 10 minutes. Microwave remaining chips for 1 minute. Pour over brownies. Sprinkle peanuts on top (optional). Chill 30 minutes. Cut into squares
Sugar Cookies recipe by Nicole Ford
Instructions Preheat oven to 375°. In a small bowl, stir together flour, baking soda, and baking powder. Set aside. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.
2 3/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1 cup butter, softened 1 1/2 cups white sugar 1 egg 1 teaspoon vanilla extract
Chocolate Melting Muffins recipe by Dan Nowak
Instructions 8 oz Good Semi-Sweet Chocolate about 65% 8 oz butter + Additional to grease pan ½ tsp Vanilla ½ Cup Sugar 3 tbs AP Flour 1/2 tsp Espresso Powder ¼ tsp Kosher Salt 4 Lg Eggs 1 tbs Good Cocoa
Preheat oven to 375°. In a double boiler slowly melt chocolate and butter. Remove and add Vanilla. In a bowl combine sugar, espresso, flour and salt. Stir into chocolate and mix well. Add eggs one at a time mixing well in-between. Beat on high until creamy and color lightens (approx. 5m). Place in fridge to chill. Grease a large muffin tin with butter and dust with cocoa. Fill each cup with 4 oz of batter. Bake 10-11 minutes. The exterior will be cake like and centers will be very soft. Optional:
Top with a quick Crème Anglaise, melt some high-quality vanilla ice cream to use as a sauce.
Chocolate Éclair Cake recipe by Shannon Umana
Instructions Line buttered 9 x 12 dish with graham crackers. Combine pudding mix with milk. Fold in Cool Whip. Pour half of the mixture over crackers. Add second layer of crackers. Add remaining pudding mixture. Add final layer of graham crackers. Over medium heat, melt chocolate glaze except for the powdered sugar. Remove from heat. Beat in 1-1/2 cups powdered sugar. Pour over crackers and freeze overnight.
1 (1 lb) box honey graham crackers Filling 2 packages French vanilla instant pudding 1 (8 ounce) container Cool Whip, thawed 3 cups milk Chocolate Glaze 2 ounces unsweetened chocolate 3 tablespoons butter 3 tablespoons milk 2 tablespoons Karo syrup 1 teaspoon vanilla 1 1â „2cups powdered sugar
Chewy Fudge Brownies recipe by Stuart Glass
Instructions 1 Box Duncan Hines® Chewy Fudge Brownie Mix 1/4 Cup Water 1/2 Cup Oil For Fudge-like Brownies
2 eggs For Cake-like Brownies
3 eggs
Preheat oven to 350° for metal and glass pan, 325° for dark or coated pan.* Grease bottom of pan. Empty brownie mix, eggs, water and oil in a large bowl. Stir until well blended (about 50 strokes). Spread into greased pan and bake immediately. Bake in center of oven at 350° following the chart below. *Add 3-5 minutes for dark or coated pan. Brownie is done when toothpick inserted 1 inch from the edge of pan comes out clean. Cool completely in pan on wire rack before cutting and serving. Pan Size and Bake Times 13 x 9 inch 21-23 min 9 x 9 inch 27-30 min 8 x 8 inch 31-34 min
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