Baker’s One Bowl Brownies

As you can tell from the title this one is not mine but it is a goodie. I hope you guys enjoy!

What you need:

4 squares Baker’s Unsweetened Chocolate (you can use 2 sweetened and 2 unsweetened)

3/4 cup (1 & 1/2 sticks) butter or margarine
2 cups sugar
3 eggs
1 tsp vanilla
1 cup flour

Optional:
1 cup coarsely chopped planters pecans

Make it:

1. Heat oven to 350 degrees F. Line 13×9 pan with foil, with the ends of foil extending over sides, grease foil.

2. Microwave (or on a stove top like us with out a microwave) chocolate and butter in large bowl on high 2 min or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and nuts, mix well. Spread into prepared pan.

3. Bake for 30 to 35 min. or until a toothpick inserted in center comes out with fudge crumbs (do not over bake). Cool completely (Heidi I am looking at you). Use foil to lift brownies from pan before cutting to serve.

Variations:

Cream Cheese Brownies:

Prepare batter as directed, using 4 eggs, spread into prepared pan. beat 1 pkg, (8oz) softened Philadelphia cream cheese, 1/3 cup sugar, 1 egg and 2 Tbsp flour until well blended; drop by spoonfuls over brownie batter. Swirl with knife. Bake as directed, increasing baking time to 40 min.

Peanut Butter Swirl Brownies:

Prepare batter as directed, reserving 1 Tbsp of the butter and 2 Tbsp of the sugar. Spread batter into prepared pan. Melt reserved butter. Add to reserved sugar along with 2/3 cup peanut butter; mix well. Spoon over batter in pan Swirl with knife. Bake as directed.

Fat-Free Carrot Cake

Far from being junk food, this cake provides almost a whole days supply of vitamin A in each serving.

Ingredients:

3 cups unbleached flour

1 1/2 cups sugar

2 1/2 teaspoons baking soda

2 teaspoons ground cinnamon

1 1/3 cups orange juice

3/4 cup fat-free egg substitute

2 teaspoon vanilla extract

4 cups grated carrots (about 8 medium)

1/2 cup golden raisins or chopped walnuts (optional) We used a 1/2 cup of each and we used regular plump raisins.

Cream Cheese Frosting ( we did not use this one but it sounds good)

1 cup nonfat or reduced fat cream cheese

1 1/2 cups nonfat ricott cheese

1/2 cup sugar

1 tablespoon lemon juice

1 1/2 teaspoon vanilla extract

2 tablespoons instant vanilla pudding mix

Directions:

1. In a large bowl, combine the flour, sugar, baking soda and cinnamon, and stir to mix well. Stir in the orange juice, egg substitute, and vanilla extract. Fold in the carrots, raisins, and the walnuts.

2. Coat a 9×13-inch pan with nonstick cooking spray. Spread the batter evenly in the pan, and bake at 300 F. for 50 to 55 minutes, or just intil a wooden toothpick inserted in the center of the cake comes out clean. Cool to room temperature.

3. To make the frosting, place all the frosting ingredients except the pudding mix in the bowl of a food processor until the frosting is well mixed.

4. Spread the frosting over the cooled cake. Cut into squares and serve immediately or refrigerate.

Additional Information:

We made a round layered cake with two cake pans. We then added frosting in the center as well. This was very nice and looked great for a party.

Nutritional Facts:

Calories: 248
Fat: 0.3
Protein: 10 g
Cholesterol: 2 mg
Fiber: 1.5 g
Sodium: 261 mg

Chocolate Chip Cookie Pie

Ingredients:

2 eggs
1/2 cup flour
1/2 cup sugar
1/2 cup brown sugar
1 cup butter, melted and cooled
1  1/2 cup semisweet chocolate chips
1 cup chopped nuts (or use 2 1/2 cups chips instead of the nuts)
1 9″ pie crust (see this website)

Directions:

Preheat oven to 325 degrees F. Beat eggs well in large bowl. Add flour and sugars and mix until well blended. Stir in the melted butter. Add chips and nuts if using. Pour into unbaked pie shell, and bake at 325 for 55-65 minutes or until puffy and golden brown. Let cool at least 2 hours before serving.

Makes 8-12

100% Whole Wheat Maple Zucchini Bread

Ingredients:

3 eggs
1/2 cup melted butter
1/2 cup raw coconut oil, melted
1 1/4 cup real maple syrup
Zest and Juice of 1 Lemon
3 cups well packed shredded zucchini
2 1/2 cups whole wheat flour
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. baking powder

Directions:

Preheat oven 325 F.

1. In a large bowl, beat eggs, butter, oil, lemon zest, lemon juice, and syrup together. In a separate bowl, whisk the flour, salt, cinnamon, baking soda, and baking powder. Stir the dry ingredients into the wet and flod in the zucchini.

2. Pour batter into two greased 9 inch loaf pans. Bake 50 minutes or a tester comes out clean. Enjoy!

Homemade Lemon Curd

Had this at my Mother-in-laws and it was wonderful. Marcia is her name and cooking is her game. You really should try this. It can be used on a lot of things.

Prep time: 5 min

Cook time: 8 min

Ingredients:

1 cup fresh lemon juice (about 5 lemons)
2 teaspoons lemon zest
1 cup sugar
3 tablespoons firm butter, cut-up
3 eggs, slightly beaten

Preparation:

Mix lemon juice, zest and sugar in top of double boiler. Stir in butter and eggs. Stir constantly for about 8 minutes. Mixture should coat back of spoon. Immediately pour into 1-pint covered container. Keep in refrigerator for 2 months. Makes about 2 cups.

Snow Balls

This is a great candy for kids, who tend to be big fans of white chocolate. However, if you are making these for kids, you’ll want to omit the alcohol and add 2 more tablespoons of cream or milk to the mixture in step 2.
CLOCKWATCH: The white chocolate mixture has to be chilled for 1 hour before you can roll the balls.

Total time: 1 hour 25 minutes
Hands-on time: 25 minutes

Pecan Pie

This is wonderful

INGREDIENTS 

• 1 (9 inch) deep dish pie crust
• 2 cups light brown sugar
• 1 tablespoon all-purpose flour
• 1/2 cup melted margarine
• 1 cup evaporated milk
• 1 teaspoon vanilla extract
• 3 eggs
• 1 cup chopped pecans
• 1 cup pecan halves

DIRECTIONS

1. 
   Preheat oven to 350 degrees F (175 degrees C.)
   
2. 
   In a large bowl, combine brown sugar, flour, margarine, milk, vanilla
   and eggs. Blend until smooth. Stir in chopped pecans. Pour into pie
   crust. Place whole pecan meats gently on top in decorative manner.
3. 
   Bake in the preheated oven for 35 to 40 minutes, or until golden brown and filling is set.
   

Coconut Macaroons

Easy to make great to taste 

Best Sweet Potato Pie Ever!!!

Yummy Pie Crust

2 Cups Flour 

Coconut Cream Pie

Pumpkin Oatmeal Goodness!

NO EGG PUMPKIN COOKIES

1 c. brown sugar, packed

1 c. pumpkin

1/2 c. oil

1 tsp. vanilla

1 c. sifted white flour

1/2 c. whole wheat flour

½ c. instant Quaker oats

1 tsp. soda

1 tsp. baking powder

1/2 tsp. each salt, cinnamon & nutmeg

1/4 tsp. ground ginger

1 c. raisins

1/2 c. chopped nuts

In mixing bowl beat together sugar, pumpkin, oil and vanilla. Sift together dry ingredients; add and stir until smooth. Blend in raisins and nuts. Drop by teaspoon on greased baking sheet. Bake at 350 degrees for 12 to 15 minutes. Makes 3 to 4 dozen. NO EGGS needed in these moist, soft cookies

Fudge Oat Bars

Eclair Cake

This is a very quick and simple
no bake dessert cake. It uses graham crackers
and a pudding mixture. It tastes just like an
eclair, but there is enough for a crowd! It is a
great recipe for children who are learning to
cook, there is no baking involved or any power
kitchen tools. Just a bowl and a spoon.

Original recipe yield:

1 – 13×9 inch pan

Prep Time: 25 min

Ready in 4 Hrs 25 min

INGREDIENTS



2 (3.5 ounce) packages instant vanilla pudding mix

1 (8 ounce) container frozen whipped topping, thawed

3 cups milk

1 (16 ounce) package graham cracker squares

1 (16 ounce) package prepared chocolate frosting

DIRECTIONS

1. In a medium bowl, thoroughly blend the pudding
mix, whipped topping, and milk.

2. Arrange a single layer of graham cracker squares
in the bottom of a 13×9 inch baking pan. Evenly
spread half of the pudding mixture over the crackers.
Top with another layer of crackers and the remaining
pudding mixture. Top with a final layer of graham
crackers.

3. Spread the frosting over the whole cake up to the
edges of the pan. Cover and chill at least 4 hours
before serving.

Note: The frosting will be easier to spread if the
cake is covered and chilled for about 30 min. before
spreading.

Simply Citrus Cream Cake

Sour Cream and lemon pudding make
this citrus cake amazingly rich and moist.

Prep: 15 min

Total: 45 min

INGREDIENTS

1 pkg. (two layer size) yellow or white
cake mix

1 pkg. (4 serving size) Jell-o Lemon flavor instant
pudding & Pie Filling

1 1/3 cups Sour Cream, divided

3 eggs

1/4 cup vegetable oil

2 Tbsp. rated orange peel

1/4 cup powdered sugar

1 tub (8 oz) Cool Whipped topping Thawed

1 can (11 oz) mandarin orange segments, drained



DIRECTIONS

Preheat oven to 350 F. Lightly
grease and flour 2 (9-inch) round cake pans; set
aside. Place cake mix, dry pudding mix, 1 cup sour
cream, eggs, oil, 3/4 cup water and orange peel in
large bowl. Beat with electric mixer on low speed 1
min.; scrape bowl. Beat on medium speed an additional
2 min. Pour evenly into prepared pans.

Bake 25 to 30 min. or until toothpick inserted
in centers comes out clean. Cool completely.

Beat remaining 1/3 cup sour cream and powdered
sugar in large bowl with wire whisk until well
blended. Gently stir in whipped topping. Set aside.

Place One of the cake layers on large serving
plate; spread with half of the whipped topping
mixture. Top with half of the orange segments. Repeat
cake and topping layers. Garnish with remaining
orange segments. Refrigerate until ready to serve.

Makes 18 servings.

Treasured Brownie Treats

Prep time: 10 min

Bake time: 30 – 35 min

4 squares Baker’s Unsweetened Chocolate

3/4 cup (1 and 1/2 sticks) margarine or butter

2 cups sugar

3 eggs

1 teaspoon vanilla

1 cup all purpose flour

1 cup chopped nuts (optional) or chocolate chips

—————-

Directions

—————-

Makes about 24 fudgy brownies

Heat oven to 350 F (325 for a glass dish). Line 13 x
9 baking pan with foil extending over edges to form
handles. Grease foil.

Microwave chocolate and margarine in large
microwavable bowl on High 2 min. or until butter is
melted. Stir until chocolate is completely melted.

Stir sugar into melted chocolate mixture until well
blended. Mix in eggs and vanilla. Stir in flour and
nuts until well blended. Spread in prepared pan.

Bake for 30 to 35 min. or until toothpick inserted in
center comes out with fudgy crumbs. Do not over bake.
Cool in pan. Lift out of pan onto cutting board. Cut
into squares.

Tips:

For cake like brownies, stir in 1/2 cup milk with
effs and vanilla. Increase flour to 1 1/2
cups.

Sweet Minglers (Puppy Chow)

This snack mix is perfect for a late-night treat or a
pick-me up anytime of day. It’s always eaten up
quickly.

1 cup (6 ounces) Semisweet chocolate chips

1/4 cup creamy peanut butter

6 cups corn or rice chex cereal

1 cup confectioners’ sugar (powdered sugar)

——————

Directions

——————

In a large microwave safe bowl, melt chocolate chips
on high for 1 minute. Stir; microwave 30 seconds
longer or until the chips are melted. stir in peanut
butter. Gently stir in cereal until well coated; set
aside. Place confectioners’ sugar in a 2 gal.
resealable plastic bad. Add cereal mixture and shake
until well coated. Store in an airtight container in
the refrigerator.

Yield about 6 cups.

Anzac Biscuits

Anzac
Biscuits are wonderful. A student Luke made these for
the class and I have to say they were wonderful.

Ingredients

1 Cup rolled oats

3/4 cup coconut

1 cup plain flour

1 cup sugar (you can use 1/2 honey instead)

4 oz butter

2 tablespoons honey

1/2 teaspoon baking soda

1 tablespoon water

——————————————–

Preheat oven to 300F

——————————————–


Directions:

Mix oats, flour, sugar, and coconut together.

Melt syrup and butter together.

Mix soda with boiling water and add to melted butter
and syrup.

Add to dry ingredients.

Place 1 tablespoonfuls of mixture on greased tray
(allow room for spreading)

Bake for 20 minutes.

Loosen while warm, cool on trays.

(Makes about 35)

Carrot Cake

Ahhhhh Java Dock. This was a coffee house that was in
my home town of Port Washington Wisconsin. I have
been going there since I was a sophomore in
high-school. I love so many of there treats. I was
able to wrangle a few of my favs out of the owner
before they sadly closed their doors. Here is my
friend Kurtis’ favorite treat from the old dock.

2 cups flour

1 cup raw sugar

1 cup granulated sugar

1/2 teaspoon baking soda

2 teaspoons baking powder

1 teaspoon cinnamon

4 eggs

4 cups grated carrots

1 cup canola oil

For cream cheese frosting:

4 tablespoons butter, softened

6 ounces cream cheese

2 teaspoons vanilla

2 cups sifted powdered sugar

Combine dry ingredients and set aside.

Beat eggs slightly, then add carrots and oil. Mix
together the wet and dry ingredients, stirring until
well combined.

Pour batter into greased 9 x 13 inch baking pan. Bake
in 350-degree oven for 30 to 40 minutes.

In mixing bowl, blend together butter and cream
cheese until well combined and smooth. Add 1 cup
powdered sugar and beat until smooth. Add remaining
powdered sugar and beat until smooth and fluffy.
Spread over cooled cake.