A Few Sweet Things

Chocolate Mint Brownies     Cindy Fox

Base:
2 oz (2 squares) unsweetened chocolate
½ c butter
2 eggs
1 c sugar
Pinch salt
½ c flour
½ tsp vanilla
½ c walnuts
Crème De Menthe Layer:
1 ½ c 10X sugar
2 Tb butter softened
2 Tb crème de menthe or 2 tsp milk and ½ tsp peppermint extract
Rich Chocolate Glaze:
1 oz unsweetened chocolate
1 Tb butter
For base: Melt chocolate and butter in top of double boiler or over hot water. Cool. Beat eggs with sugar and salt and beat into chocolate mixture. Beat in flour on low. Beat in vanilla and nuts. Bake in greased 9” pan at 350 for 20-25 minutes. Place in refrigerator or freezer to cool to room temperature. Spread crème de menthe mixture over top and place in freezer for 5 minutes. Melt remaining squares of chocolate and butter over hot water. Pour hot glaze over cool base and tilt to cover. Refrigerate until glaze looks dull. (about 30 minutes) Makes 36 bars.

Chocolate Fudge         Mildred Passaro

2 c sugar
3 Tb cocoa
1 c milk
Hunk of butter (1/2 stick to a stick)
Drip of vanilla
Cook over medium heat stirring constantly until soft ball forms in cold water. Turn into greased 9x9 pan.

Hand Me Down Chocolate Cake
¾ c butter
1 ¾ c sugar
2 eggs
1 tsp vanilla
2 c flour
¾ c cocoa
1 1/4 tsp baking soda
½ tsp salt
1 1/3 c water.
Cream butter and sugar. Add eggs and vanilla and beat 1 minute on medium. Combine next 4 ingredients and add them alternately with water. Pour into 2 greased and floured 8” pans. Bake at 350 for 35 to 40 minutes.

 

Never Fail Chocolate Chip Cookies     Walda Passaro

1 ½ c butter Crisco

1 box dark brown sugar

1 ½ tsp vanilla

2 eggs

4 Tb milk

3 ½ c flour

1 tsp salt

1 ½ tsp baking soda

Cream Crisco, sugar, eggs, and vanilla together. Blend flour, salt and baking soda together. Alternately add flour mixture and milk to creamed mixture. Bake at 375 for 8-10 minutes.

Imperial Pound Cake          Judy Lokey

½ lb butter (can use margarine)

2 c sugar

6 eggs

2 c flour

½ tsp vanilla

Cream butter and sugar and add 1 egg at a time beating after each. Blend in rest of ingredients. Bake in turk’s head pan at 350 for 1 hour. May add nuts, raisins, apples and cinnamon.

Molasses Cakes         Lillian Kurth

1 pt molasses

½ c sugar

½ c Crisco

1 tsp cinnamon

¼ tsp ginger

2 eggs

3 tsp baking soda dissolved in 1 c boiling water.

Flour enough to stiffen (4 cups)

Drop by tablespoon on greased cookie sheet. Bake at 375 for 7-8 minutes
  

Lemon Bars      Leslie Hurley

1 c butter

½ c powdered sugar

2 c flour

Cream these three ingredients and press into 9x13 greased pan.

Bake at 350 for 20-25 minutes.

Mix together:

4 eggs

2 c sugar

4 Tb flour

Rind and juice of two lemons

Pinch of salt

½ tsp baking powder

Pour over prepared crust and bake again for 30 minutes.

Cool, sprinkle with powdered sugar and cut into bars.