I hope you can read my writing! Here are some photos of the process.
Only use real butter!
You can use milk chocolate chips (hubby's favorite!) or semi-sweet.
Showing posts with label chocolate. Show all posts
Showing posts with label chocolate. Show all posts
Thursday, December 10, 2015
Time to Make My Christmas Toffee!
Friday, September 12, 2014
My Son's Favorite Chocolate Cookie Dessert-No Baking!
Here's the first layer: melt 3/4 stick of margarine (or butter!) and toss with Oreo cookie crumbs (about 2 rows of cookies). Press down with a fork or back of a spoon to form a crust. Refrigerate.
2nd layer: beat 1 (8 oz.) package of cream cheese, 1/4 c powdered sugar and about 1 1/2 C of Cool Whip in a bowl until smooth. Spread on top of crumb crust in an even layer.
3rd layer: make a large box of chocolate instant pudding according to the box directions (I use 2 1/2 C milk instead of 3 C). Spread in an even layer on top of the cream cheese layer. Cover with clear plastic wrap and chill for a couple of hours. When ready to serve, top with a layer of Cool Whip and stick Oreo cookies halfway down in the top of dessert. Enjoy!
Happy Birthday, Justin!
Monday, December 31, 2012
Sugar-Free Cocoa Mix
Happy New Year! I hope the beginning of the year finds you well and ready to enjoy the moments that 2013 has to offer. My resolutions? I'm going to attempt to not drink pop (that's "soda" for you non-West Virginians) and to read my Bible every day. I've found that the simpler and more concise I make my little deals with myself, the better it goes! When I was younger I used to make a list of 10...way too many resolutions for me to remember them on a daily basis. I figure that if I make 2 and keep them that I'm doing better-than-usual! I've also ruled out impossible life-changing attempts over the years...like giving up chocolate. That's just a crazy idea...my birthday's in January; having no chocolate just isn't going to work! So how about some chocolaty cocoa with no sugar?
Sugar-Free Cocoa
1 1/2 C Splenda
1 C powdered non-dairy creamer
1 C dry milk powder
3/4 C cocoa powder (unsweetened)
In a blender or food processor, combine all dry ingredients. Mix well and store in an air-tight container. To serve, put 2 to 3 TBSP in a mug filled with hot water and stir.
2 TBSP = 51 calories; 1.8 grams fat; 1 mg cholesterol
Favorite Christmas Gift: Having family here !
Adventures in Texas: I bought some ornaments at half price in Macy's at the Dallas Galleria; cowboy hats, spurs, boots, stars...great on the tree!
SWAPS:
All the Small Stuff
33 Shades of Green
My Sweet and Savory
Blessed with Grace
Balancing Beauty and Bedlam
Sugar-Free Cocoa
1 1/2 C Splenda
1 C powdered non-dairy creamer
1 C dry milk powder
3/4 C cocoa powder (unsweetened)
In a blender or food processor, combine all dry ingredients. Mix well and store in an air-tight container. To serve, put 2 to 3 TBSP in a mug filled with hot water and stir.
2 TBSP = 51 calories; 1.8 grams fat; 1 mg cholesterol
Favorite Christmas Gift: Having family here !
Adventures in Texas: I bought some ornaments at half price in Macy's at the Dallas Galleria; cowboy hats, spurs, boots, stars...great on the tree!
SWAPS:
All the Small Stuff
33 Shades of Green
My Sweet and Savory
Blessed with Grace
Balancing Beauty and Bedlam
Friday, May 20, 2011
1915 Cookbook/Asparagus Soup & Chocolate Angel Food
If it was any given Sunday in 1915, you might have been to a place of worship, relaxed with your coffee and the newspaper, and/or spent a slow day reconnecting with family over a special meal. Sounds great, doesn't it? Our old cookbook today is called Fifty-Two Sunday Dinners by Mrs. Elizabeth O. Hiller; published by N.K. Fairbank Publishing.
Even as a child in the 60's and 70's, I enjoyed the slow-paced predictability that Sundays brought. Granted, the Sunday mornings at our house had a quicker pace, with all five of us trying to get ready, and look presentable for church service. My paternal grandparents, however, seemed to have an easier time, with no children to get ready. Their course of action every Sunday morning was to stop by the local grocery store to pick up their newspaper, treats for three expectant grandkids, and do a "candy-drop" at our house on their way to church. It's the little things that are a big deal to kids!
My grandfather, who we lovingly called "Pappy", would leave a treat for us to find every Sunday morning. Early that morning, as he bought his paper at Doak's Market, he would buy three bags of M&M candies; it was always a thrill to find the bags of chocolates on our coffee table. He and Mammam would already be in their pew when we arrived at the church building; Pap liked to get there extra early! Sometimes they would come over after service for lunch, sometimes we went to their house, or out route 7 to visit Mammaw and Pappaw Winland (this visit often included cousins!) It was a day for connecting with family and recharging your spiritual battery. I think this kind of Sunday would benefit us greatly in today's world.
Mrs. Hiller, the author of 52 Sunday Dinners, would agree with me, I believe, that Sunday dinner is a custom that allows families to sit down and bless each others' lives over some chicken or ham. In her book, she gives complete menus for every Sunday in the year. The meal plans are separated by months, with foods that are more festive for holiday seasons, and vegetation that should be at its peak flavor in that particular month. We love asparagus in the spring when it's beautiful in color and a good price, so I'm sharing Mrs. Hiller's recipe for Cream of Asparagus Soup from page 66 for our sample recipe today:
Cream of Asparagus Soup
3 C chicken stock
1 bunch asparagus
2 C cold water
2 slices of onion
4 TBSP butter
2 TBSP flour
1 1/2 C scalded milk
1/2 C hot cream
Process: Wash, scrape and cut asparagus in one-inch pieces, reserve the tips. Cover with boiling, salted water, cook ten minutes; drain, add stock and onion and cook until tender, rub through a sieve (food processor or blender :). Melt butter in a sauce pan, add flour, stir to a smooth paste; remove from fire and add first mixture slowly, stirring constantly. Season with salt and pepper, add hot milk and cream, continue stirring. Cook tips in boiling, salted water until tender, drain. Turn soup into hot soup tureen, add tips and serve.
Cook's note: tips on fresh asparagus should be tight and have a bluish tinge.
***Jen, one of my followers, asked for me to share the Watkins Chocolate Angel Food Recipe from a previous Old Cookbook Review. I always like to keep my followers happy, so here you go, Jen!***
Watkins Chocolate Angel Food Cake from 1938
2 C egg whites
1 1/2 C well-sifted granulated sugar
1/4 tsp salt
1/4 C Watkins Cocoa
1 tsp Watkins Cream of Tartar
3/4 C sifted cake flour
1 tsp Watkins Vanilla
Note: For small cake use one half of recipe. Bake in 9-inch ungreased tube cake tin, about 35 minutes, 350 degrees F.
Prepare flour before beating egg whites. Sift flour several times, sift cocoa several times, combine the two, sift three times. Beat egg whites on large platter with flat wire beater (I think this could be updated:) Add salt and cream of tartar; continue beating until egg whites are stiff, but not dry. Fold in sifted sugar, vanilla and then flour. Fold carefully into ungreased angel food tin, bake in moderate oven 50-55 minutes. Remove from oven, invert pan until cake is cold.
***My blogger friend, Kristen@ We are That Family has contact information and a list of needed items for the tornado victims in Joplin, Missouri. Please visit her blog and do what you can to help out!***
My Adventures in Texas: Town square in Denton on Saturday for great antiques and one of the best used book stores, ever!
Even as a child in the 60's and 70's, I enjoyed the slow-paced predictability that Sundays brought. Granted, the Sunday mornings at our house had a quicker pace, with all five of us trying to get ready, and look presentable for church service. My paternal grandparents, however, seemed to have an easier time, with no children to get ready. Their course of action every Sunday morning was to stop by the local grocery store to pick up their newspaper, treats for three expectant grandkids, and do a "candy-drop" at our house on their way to church. It's the little things that are a big deal to kids!
My grandfather, who we lovingly called "Pappy", would leave a treat for us to find every Sunday morning. Early that morning, as he bought his paper at Doak's Market, he would buy three bags of M&M candies; it was always a thrill to find the bags of chocolates on our coffee table. He and Mammam would already be in their pew when we arrived at the church building; Pap liked to get there extra early! Sometimes they would come over after service for lunch, sometimes we went to their house, or out route 7 to visit Mammaw and Pappaw Winland (this visit often included cousins!) It was a day for connecting with family and recharging your spiritual battery. I think this kind of Sunday would benefit us greatly in today's world.
Mrs. Hiller, the author of 52 Sunday Dinners, would agree with me, I believe, that Sunday dinner is a custom that allows families to sit down and bless each others' lives over some chicken or ham. In her book, she gives complete menus for every Sunday in the year. The meal plans are separated by months, with foods that are more festive for holiday seasons, and vegetation that should be at its peak flavor in that particular month. We love asparagus in the spring when it's beautiful in color and a good price, so I'm sharing Mrs. Hiller's recipe for Cream of Asparagus Soup from page 66 for our sample recipe today:
Cream of Asparagus Soup
3 C chicken stock
1 bunch asparagus
2 C cold water
2 slices of onion
4 TBSP butter
2 TBSP flour
1 1/2 C scalded milk
1/2 C hot cream
Process: Wash, scrape and cut asparagus in one-inch pieces, reserve the tips. Cover with boiling, salted water, cook ten minutes; drain, add stock and onion and cook until tender, rub through a sieve (food processor or blender :). Melt butter in a sauce pan, add flour, stir to a smooth paste; remove from fire and add first mixture slowly, stirring constantly. Season with salt and pepper, add hot milk and cream, continue stirring. Cook tips in boiling, salted water until tender, drain. Turn soup into hot soup tureen, add tips and serve.
Cook's note: tips on fresh asparagus should be tight and have a bluish tinge.
***Jen, one of my followers, asked for me to share the Watkins Chocolate Angel Food Recipe from a previous Old Cookbook Review. I always like to keep my followers happy, so here you go, Jen!***
Watkins Chocolate Angel Food Cake from 1938
2 C egg whites
1 1/2 C well-sifted granulated sugar
1/4 tsp salt
1/4 C Watkins Cocoa
1 tsp Watkins Cream of Tartar
3/4 C sifted cake flour
1 tsp Watkins Vanilla
Note: For small cake use one half of recipe. Bake in 9-inch ungreased tube cake tin, about 35 minutes, 350 degrees F.
Prepare flour before beating egg whites. Sift flour several times, sift cocoa several times, combine the two, sift three times. Beat egg whites on large platter with flat wire beater (I think this could be updated:) Add salt and cream of tartar; continue beating until egg whites are stiff, but not dry. Fold in sifted sugar, vanilla and then flour. Fold carefully into ungreased angel food tin, bake in moderate oven 50-55 minutes. Remove from oven, invert pan until cake is cold.
***My blogger friend, Kristen@ We are That Family has contact information and a list of needed items for the tornado victims in Joplin, Missouri. Please visit her blog and do what you can to help out!***
My Adventures in Texas: Town square in Denton on Saturday for great antiques and one of the best used book stores, ever!
Monday, March 21, 2011
Microwave Brownie Mix: 5 Variations/1 Mix
As promised, I 'm sharing a recipe this week that I found in my box of old clippings. This sounds so practical for Spring and Summer baked treats without the fuss and extra heat in the house from using your oven. There is a master mix for the basic brownie and then the instructions for making the variations will follow :)
(***Please join me Friday for my Old Cookbook Review***)
Norma Schonwetter writes, "There's no need for buying packaged brownie mix with this short-cut technique to preparing brownies at a moment's notice." She's a food column writer (very old newspaper clipping-no idea which area of the country) who says she got this recipe while attending a food media conference. Here you go:
Microwave Brownie Mix
3 C sugar
2 C flour
2 C unsweetened cocoa
1 1/2 tsp baking powder
Combine all ingredients in a large reclosable plastic bag; seal. Shake until ingredients are thoroughly combined. Store mix in plastic bag or tightly-covered container. Shake or mix well before using. Makes 7 cups.
Microwave Brownies
2 C Microwave Brownie Mix (above)
2 eggs
1/2 C mayonnaise
Non-stick spray
In medium bowl combine mix, eggs and mayonnaise, stir until well-blended. Spray a microproof 10 x 6 inch baking dish with non-stick spray. Spread batter evenly in dish. Microwave on Medium (50 %) for 6 minutes, turning dish once. Turn dish; microwave on High 3 minutes or until surface is firm to touch. Cool. Cut in squares. Makes 18 brownies.
-Rocky Road Brownies:
Prepare brownie batter, adding 1/2 C chopped walnuts, spread in prepared dish.Microwave on Medium (50%) 6 minutes, rotating dish once. Remove from microwave. Sprinkle 1/2 C chocolate chips over top, then 1 C mini marshmallows. Microwave on High 4 minutes. With knife, swirl top to marbelize. Cool.
-Peanut Butter Streusel Brownies:
Prepare brownie batter; spread in prepared dish. In medium bowl mix 1/2 C quick oats, 1/2 C confectioners' sugar and 1/2 C chunky peanut butter until crumbly. Sprinkle over batter. Microwave at Medium (50 %) 6 minutes, rotating dish once. Turn dish; microwave on High 4 minutes. Cool.
-German Chocolate Brownies:
Prepare brownies as directed; cool. In microproof medium bowl or 1-qt. casserole, combine 20 caramels, 1 C flaked coconut, 1/2 C chopped pecans, 2 TBSP margarine and 2 TBSP milk. Microwave on High 2 minutes; stir. Microwave 2 minutes longer; stir to melt caramels. Spread over cooled brownies.
-Raspberry Liqueur Brownies:
Prepare brownies as directed; cool. In microproof medium bowl or 1 qt. casserole, microwave 1/4 C margarine 20 seconds on High or until softened. Mix in 1 3/4 C confectioners' sugar and 1
2 1/2 TBSP raspberry liqueur; beat until smooth and creamy. If desired, add a few drops of red food coloring. Spread over cooled brownies. Refrigerate to set topping before cutting into squares.
~Recipes tested in 625-700 watt microwave; adjust times according to the wattage of your microwave~
***Book I'm Reading: Rhett Butler's People by Donald McCaig***
(***Please join me Friday for my Old Cookbook Review***)
Norma Schonwetter writes, "There's no need for buying packaged brownie mix with this short-cut technique to preparing brownies at a moment's notice." She's a food column writer (very old newspaper clipping-no idea which area of the country) who says she got this recipe while attending a food media conference. Here you go:
Microwave Brownie Mix
3 C sugar
2 C flour
2 C unsweetened cocoa
1 1/2 tsp baking powder
Combine all ingredients in a large reclosable plastic bag; seal. Shake until ingredients are thoroughly combined. Store mix in plastic bag or tightly-covered container. Shake or mix well before using. Makes 7 cups.
Microwave Brownies
2 C Microwave Brownie Mix (above)
2 eggs
1/2 C mayonnaise
Non-stick spray
In medium bowl combine mix, eggs and mayonnaise, stir until well-blended. Spray a microproof 10 x 6 inch baking dish with non-stick spray. Spread batter evenly in dish. Microwave on Medium (50 %) for 6 minutes, turning dish once. Turn dish; microwave on High 3 minutes or until surface is firm to touch. Cool. Cut in squares. Makes 18 brownies.
-Rocky Road Brownies:
Prepare brownie batter, adding 1/2 C chopped walnuts, spread in prepared dish.Microwave on Medium (50%) 6 minutes, rotating dish once. Remove from microwave. Sprinkle 1/2 C chocolate chips over top, then 1 C mini marshmallows. Microwave on High 4 minutes. With knife, swirl top to marbelize. Cool.
-Peanut Butter Streusel Brownies:
Prepare brownie batter; spread in prepared dish. In medium bowl mix 1/2 C quick oats, 1/2 C confectioners' sugar and 1/2 C chunky peanut butter until crumbly. Sprinkle over batter. Microwave at Medium (50 %) 6 minutes, rotating dish once. Turn dish; microwave on High 4 minutes. Cool.
-German Chocolate Brownies:
Prepare brownies as directed; cool. In microproof medium bowl or 1-qt. casserole, combine 20 caramels, 1 C flaked coconut, 1/2 C chopped pecans, 2 TBSP margarine and 2 TBSP milk. Microwave on High 2 minutes; stir. Microwave 2 minutes longer; stir to melt caramels. Spread over cooled brownies.
-Raspberry Liqueur Brownies:
Prepare brownies as directed; cool. In microproof medium bowl or 1 qt. casserole, microwave 1/4 C margarine 20 seconds on High or until softened. Mix in 1 3/4 C confectioners' sugar and 1
2 1/2 TBSP raspberry liqueur; beat until smooth and creamy. If desired, add a few drops of red food coloring. Spread over cooled brownies. Refrigerate to set topping before cutting into squares.
~Recipes tested in 625-700 watt microwave; adjust times according to the wattage of your microwave~
***Book I'm Reading: Rhett Butler's People by Donald McCaig***
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