Brownies Two Ways

 

You know those little cookbooks put together

for fundraisers or family reunions?

Sometimes you can find hidden gems of recipes in them.

Such is the case with this Brownie recipe by Julie Godden which

I found in the Stirring Your Heart for Watoto's Children Cookbook.

Not only is it moist and delicious the first day,

but it stays that way for days afterwards.

It is one of my favorite things to send to my daughter in college

as I know they will taste just as moist and delicious

when she gets them as the day I made them.

 

 

Ingredients

1-1/2 cups flour

1 tsp salt

1/2 cup cocoa

2 tsp vanilla

1 cup oil

4 eggs

1/4 cup cold water

1/2 cup chocolate chips

2 cups sugar

 

 

Place all ingredients in bowl in order listed.

Beat by hand or on low speed of mixer until smooth.

Don't overbeat.

 

 

Pour into greased 9x13 pan.

Bake at 350F or until center is done,

about 25 minutes.

 

 

These make a great Brownie Sundae when you top a piece or two

with ice cream and drizzle with chocolate sauce.

 

 

And if there's any left they are delicious just as they are

and they also are great to pack in lunches!

Such a quick and simple recipe

for a yummy dessert or lunchtime treat!

 

 

~Finding the amazing in the simple~

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Frosted Banana Snack Cake

For some reason at the end of the week

I always seem to have a few bananas that are overripe

and need using up so I am always on the lookout for

recipes that use bananas.

I like this moist cake but the frosting is what makes is super yummy.

This recipe is from the Pillsbury Complete Book of Baking.

Ingredients

3/4 cup sugar

1/3 cup margarine or butter, softened

3/4 cup mashed, ripe banana

1/4 cup buttermilk

1 tsp vanilla

1 egg

1-1/4 cups all purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1/8 tsp cloves

1/8 tsp nutmeg

1/4 cup chopped walnuts or pecans

Frosting

2 cups icing sugar

1 (3-oz) pkg cream cheese, softened

2 Tbsp margarine or butter, softened

1 Tbsp milk

1/2 tsp vanilla

Heat oven to 350F.  Grease and flour 8 or 9-inch square pan.

In large bowl, beat sugar and 1/3 cup margarine until light and fluffy.

Add bananas, buttermilk, vanilla and egg; mix well.

Add remaining ingredients except nuts; mix well.

Stir in nuts.

Spread batter in greased and floured pan.

Bake at 350F for 25 to 30 minutes

or until golden brown and toothpick inserted in center comes out clean.

Cool completely.

In medium bowl, combine all frosting ingredients;

beat until smooth and creamy.

Spread over cooled cake.

Store in refrigerator.

Yield:  9 servings.

(Note:  I usually double this recipe and use a 9x13-pan)

~Finding the amazing in the simple~

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Rocky Road Cake

All I can say is that I got so busy making

and then eating this cake

that I didn't take too many pictures

but it is a delicious cake.

I found the original recipe at Cooks.com

Ingredients

2 cups all purpose flour

2 cups sugar

1/4 cup cocoa

1 tsp baking soda

1 cup butter

1/2 cup buttermilk

2 eggs

1 Tbsp vanilla

1 cup hot coffee

Chocolate frosting

1 cup chopped pecans

1 1/2 cups small marshmallows

Sift dry ingredients together and then add

butter, buttermilk, eggs and vanilla.

Mix, blending well and then add 1 cup hot coffee.

Pour batter into well greased 9x13-pan.

Bake at 350F for approximately 30 minutes.

Frost immediately with chocolate frosting

and sprinkle top with pecans and marshmallows.

~Finding the amazing in the simple~

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Blueberry Strata

When I saw the original recipe for this

Overnight Blueberry Strata at Kraft Kitchens

I immediately added it to my must try list.

Ingredients

6 slices thick sliced bread, cut into 1/2-inch cubes (about 4 cups)

1 cup fresh or frozen blueberries, divided

1/2 pkg. (250g) cream cheese, cut into 1/4-inch cubes

4 eggs

1-1/4 cups milk

1 tsp ground cinnamon

1/2 cup maple syrup, divided

1/8 cup packed brown sugar

Spread half the bread cubes onto bottom of  8x11 baking dish

sprayed with cooking spray,

cover with 1/2 cup blueberries, cream cheese and remaining bread.

Whisk eggs, milk and cinnamon in medium bowl until well blended.

Add 3 Tbsp.  maple syrup and brown sugar; mix well.

Pour over bread.

Refrigerate 12 hours or overnight.

Heat oven to 350F.  Bake strata, covered, 1 hour

or until center is set and top is lightly browned,

uncovering after 30 minutes.

Bring remaining syrup and blueberries to boil in saucepan, stirring constantly;

simmer on medium-low heat 1 minute, stirring constantly.

Serve over individual servings of stata.

Serves:  4

This recipe did not disappoint.

It was delicious and my family loved it.

I will be adding it into my regular rotation of breakfast meals

but I will have to double the Blueberry sauce, it was so good.

~Finding the amazing in the simple~

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Butter Tart Bars

These Butter Tart Bars are made extra special

with the addition of chocolate chips - yumm!!

Ingredients

1 cup margarine, softened

2/3 cup brown sugar, packed

2-1/2 cups flour

4 eggs

2 cups brown sugar, packed

1/2 cup flour

1-1/2 tsp. baking powder

1/2 tsp. salt

3 cups raisins

1 cup chocolate chips

Bottom Layer

Crumble first 3 ingredients together in a bowl.

Press into ungreased 9x13-inch pan.

Bake in 350F oven for 10 minutes.

Top Layer

Beat eggs and second amount of sugar until light and thick.

Add the rest of the ingredients.

Stir and spread over bottom layer.

Bake in 350F oven for approximately 30-40 minutes

or until center is almost firm.

~Finding the amazing in the simple~

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Italian Coconut Cream Cake

When I came across this recipe

and saw the ingredients were coconut and cream cheese

I immediately added it to my "Must Try" list.

To see the original recipe please visit Cooking with K

Ingredients for Cake

1/2 cup shortening

1/2 cup butter

2 cups sugar

2 cups flour

5 egg yolks, beaten

1 tsp. vanilla

1 tsp. baking soda

1 cup buttermilk

2 cup shredded coconut

5 egg whites

Preheat oven to 350F.  Grease and flour two 9-inch round cake pans. Set aside.

In separate bowl, beat egg whites until stiff.

In large bowl cream shortening, butter and sugar until fluffy.

Add vanilla and egg yolks.

Add flour and baking soda alternately with buttermilk

and beat until smooth.

Fold in coconut and egg whites.

Spread equal amounts of batter into pans.

Bake for 30 minutes or until cake is done.

Remove from oven and let set for 10 minutes before removing from pans.

Cool completely and frost with Coconut Cream Cheese Icing.

Cream Cheese Icing

2 (250g) pkg cream cheese (softened)

1/2 cup butter

6 cups icing sugar

1-1/2 tsp vanilla

3 Tbsp. cream

1 cup coconut

Mix together until smooth.

(I chilled the icing before decorating)

I made this cake for my daughter's birthday

and it was delicious.

Definately a keeper recipe.

~Finding the amazing in the simple~

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Strawberry Rhubarb Crumble

Nothing says spring is here like this Rhubarb Crumble.

I found the original recipe in the Company's Coming Lunches Cookbook.

It is super delicious,

especially when made with fresh rhubarb and strawberries.

Ingredients

1/2  cup butter or margarine

1-1/2 cups all-purpose flour

1-1/2 cups rolled oats

1 cup brown sugar, packed

4-1/2 cups rhubarb, cut in 1 inch lengths

1/2 cup strawberries, cut up

(I use strawberries that I have on hand so the final total

for the rhubarb and strawberries should be 5 cups)

1 cup water

1 cup granulated sugar

2 Tbsp. cornstarch

1 tsp. vanilla

Melt butter in medium saucepan.

Stir in flour, rolled oats and brown sugar.

Press half of this into ungreased 9x9-inch pan.

Arrange rhubarb and strawberries over top.

Stir water, sugar, cornstarch and vanilla together

in separate saucepan over medium heat

until it boils and thickens.

Pour over rhubarb.

Cover with remaining crumbs.

Bake in 350F oven about 45 minutes

or until cooked and browned.

Cuts into 9 pieces.

Leftovers may be frozen.

(if there are any)

~Finding the amazing in the simple~

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