January 17th, 2010 by alice
Tags: Brownies, Fudge, Walnut
INGREDIENTS
- 1cupunsalted butter
- 1cupplain flour
- 4ouncessemisweet chocolate(Good quality)
- 4largeeggs
- 2cupssugar
- 1tablespoonvanilla essence
- 1pinchsalt
- 1/2cupwalnut halves, broken into pieces
DIRECTIONS
- Pre-heat the oven to 180*C/350*F.
- Grease and flour the bottom of an 8 inch square glass baking dish; tap out any extra flour.
- Melt the butter along with the chocolate over low heat in a large pot.
- Allow to cool, then stir in the sugar, eggs (one at a time) vanilla, flour and salt, mixing with a wooden spoon and being careful not to over mix, no more than 50 strokes!
- Pour batter evenly into the prepared pan.
- Bake until a toothpick inserted in the centre comes out a littlewet if you want fudgy brownies.
- Bake until it comes out cleaner if you want cake type brownies, about 40 to 45 minutes for the fudgy ones.
- Let cool a bit before cutting into squares.
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December 30th, 2009 by alice
Tags: Fudge, Pie, Walnut
INGREDIENTS
- 1unbaked pastry shell
- 1cup undilutedevaporated milk
- 3tablespoonsbutter
- 1 1/2cups nestle’ssemi-sweet chocolate bits
- 3eggs, slightly beaten
- 1 1/2cupssugar
- 3tablespoonsall-purpose flour
- 1teaspoonvanilla
- 1 1/2cups choppedwalnuts
- freshlywhipped cream
DIRECTIONS
- Prepare pastry shell with high fluted edge and set aside.
- Combine evaporated milk, butter and chocolate in a small saucepan.Stir over low heat until chocolate has melted; remove from heat.
- Mix eggs, sugar, flour and vanilla and stir into chocolate mixture.Add walnuts.Pour into pastry shell.
- Bake at 375° for 30-35 minute until firm.Cool to room temperature.
- Serve in thin wedges with whipped cream.
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August 2nd, 2009 by alice
Tags: Coconut, Cream, Fudge, Pie
INGREDIENTS
- 1cupsweetened flaked coconut, divided
- 1 (13 ounce)packagemacaroons, crushed and mixed with
- 2tablespoons meltedbutter
- 1quartheavy cream, divided
- 1/4cupsugar, plus
- 4tablespoonssugar
- 3 (3 1/2 ounce)packagesinstant vanilla pudding
- 2 1/4cups coldmilk(I use 2 cups to have it set up better)
- 1 1/2teaspoonscoconut extract
- 1 (11 3/4 ounce)jarhot fudge
DIRECTIONS
- Preheat oven to 350 degrees.
- Spread 1/2 cup coconut on cookie sheet (ungreased). Bake 8 minutes, stirring occasionally.
- Lightly grease a 9-inch pie pan and either press macaroons into pan forming a crust or make a graham cracker crust.
- Bake crust at 350 degrees for about 10 minutes. Cool.
- In mixing bowl, at high speed, beat 2 1/2 cups cream with 1/4 cup plus 1 T sugar until almost stiff. Reserve.
- In large bowl, mix dry pudding with milk and extract. Stir in toasted coconut. Fold whipped cream into pudding mixture.
- Heat fudge sauce until just warm. (Two minutes in microwave). Spread 2 cups pudding mixture into crust. Spread 1/2 of fudge sauce over pudding layer. Top with remaining pudding mix; then top with rest of fudge sauce. Cover with plastic wrap and chill at least two hours.
- Just before serving, beat remaining cream and sugar until stiff peaks form. Spread over pie. Sprinkle with toasted coconut.
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May 12th, 2009 by alice
Tags: Butter, Fudge, Grama, Nellies, Peanut
INGREDIENTS
- 3cupssugar
- 3/4cupbutteror oleo
- 1cupevaporated milk
- 1cuppeanut butter
- 1 (7 ounce)jarmarshmallow cream
- 1teaspoonvanilla
DIRECTIONS
- 1) Combine sugar , milk and butter; bring to a boil and cook to soft ball stage. Remove from heat.
- 2) Beat in Peanut butter, marshmellow cream and vanilla by hand or hand mixer.
- 3) Pour into9X13 buttered pan.
- 4) Enjoy.
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February 24th, 2009 by alice
Tags: Brownies, Fudge, Marble
INGREDIENTS
- unsweetened cocoa, for dusting
- 4tablespoonsunsalted butter
- 2ouncesbittersweet chocolate
- 1largeegg
- 1/2cupsugar
- 1/4cupall-purpose flour
- 1pinchsalt
- 4ouncesreduced-fat cream cheese
- 1largeegg yolk
- 1/4teaspoonpure vanilla extract
DIRECTIONS
- Preheat the oven to 325°. Lightly butter two 4-by-1 1/4-inch round fluted tartlet pans with removable bottoms. Dust the molds with unsweetened cocoa powder, tapping out any excess cocoa.
- In a small saucepan, melt the butter (cut into chunks) and chocolate over low heat. Remove the melted chocolate from the heat and let cool slightly. In a medium bowl, whisk the egg with 6 tablespoons of the sugar until blended. Add the melted chocolate and stir in the flour and salt. Pour the batter into the tart pans.
- In a medium bowl, beat the cream cheese with the remaining 2 tablespoons of sugar until smooth. Add the egg yolk and vanilla and beat until smooth. Spoon half of the cream cheese batter over the chocolate batter in each tart pan. Using a fork, decoratively swirl the batters together in 3 strokes.
- Bake the brownies for about 35 minutes, or until lightly browned and slightly puffed, but not completely set in the center. Let cool on a wire rack for 15 minutes before unmolding. Serve warm with whipped cream.
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