Great Granny’s Chocolate Pie

Prep Time: 10 minutes | Cook Time: 45 minutes | Total Time: 55 minutes | Yield: 1 pie.

Ingredients:

  • 1 pie crust
  • 1 1/2 cups sugar
  • 3 TBSP cocoa powder
  • 4 TBSP melted butter, can use margarine
  • 2 large eggs, beaten
  • 3/4 cups PET milk
  • 1 tsp vanilla
  • 1/4 tsp salt

Directions:

  1. Preheat oven to 350F. Prick pie cruist and cook until crust is dry, but not brown.
  2. Whisk sugar, cocoa and butter together.
  3. In a separate bowl, add eggs to milk with vanilla. Pour this into sugar mixture and whisk until smooth.
  4. Pour into crust and bake about 45 minutes or until a little jiggly in the middle.

Notes:

Recipe Origin: From my great-grandmother via my aunt.

The Best Caramel Cake in the World

Prep Time: 20 minutes | Total Time: 1 hour| Yield: 1 tall cake or 3 single layer cakes

Ingredients:

  • 1 box Duncan Hines Butter Recipe Golden cake mix (MUST be this one)
  • 4 eggs
  • 1/2 cup water
  • 1/2 cup sugar
  • 1/2 cup oil
  • 2 tsp vanilla
  • 8 oz cream cheese

Directions:

  1. Preheat oven to 350F. Get out your mixer.
  2. Combine all ingredients. Mix slowly for 1 minute. Scrape the bowl, and mix on medium for 2 minutes.
  3. Pour into 3 (three)  8″ pans and bake at 350F for 20 minutes or until toothpick comes out clean. I’ve also made this in 2 (two) 9″ pans, and it turned out fine. Bake for 30 minutes if you do this.

CARAMEL ICING

Ingredients:

  • 2 sticks butter
  • 1 cup dark brown sugar
  • 1 cup light brown sugar
  • 1/2 cup cream
  • 4 cups 10x confectioner’s sugar
  • 2 tsp vanilla

Directions:

  1. Have all your ingredients pre-measured and your tools at hand. This goes very quickly.
  2. Melt butter, dark and light brown sugar. Bring to boil.
  3. Add cream and bring to full boil again.
  4. Stir in confectioner’s sugar and vanilla.
  5. Pour through strainer/sieve. Pour over cakes immediately.

Notes:

Recipe Origin:  I’ll never tell.

Cinnamon Bread

Servings: Makes 2 loaves | Total Time: 1 hour

Ingredients

Batter:

  • 1 cup butter, softened
  • 2 cups sugar
  • 2 eggs
  • 2 cups butter milk
  • 4 cups flour (White Lily is my favorite)
  • 2 TSP baking soda

Cinnamon sugar mixture:

  • 2/3 cups sugar
  • 2 TSP cinnamon

Directions:

  1. Preheat oven to 350 F.
  2. Grease two 9×5 loaf pans.
  3. With a mixer, cream together butter, 2 cups sugar, and eggs.  Add milk, flour, and baking soda. Mix well.
  4. Put 1/4 of batter in each greased loaf pan.
  5. With a whisk or a fork, in a separate bowl, mix the 2/3 cup sugar and cinnamon together.
  6. Sprinkle 3/4 of the cinnamon mixture on top of the batter in each pan.
  7. Add remaining batter to pans; sprinkle the remaining cinnamon topping. Swirl with a knife.
  8. Bake for 45-50 minutes or until toothpick tester comes clean.
  9. Cool for 20 minutes before removing from pans.

Notes: Great warm, also good toasted. I would freeze this in individual slices and send to school as well. Could also make muffins.

Recipe Origin: Facebook post!

The Best Apple Crisp Recipe

Prep Time: 10 minutes | Cook Time: 30-40 minutes | Total Time: 40-50 minutes | Yield: 1 apple crisp

Ingredients:

  • 6 Cups peeled, cored, and sliced apples or other fruit (can use pears or whatever)
  • 1 tsp ground cinnamon
  • Juice of 1/2 lemon
  • 2/3 cup brown sugar
  • 5 TBSP cold unsalted butter, cut into bits, plus more for greasing the dish
  • 1/2 cup rolled oats
  • 1/2 cup all-purpose flour
  • 1/4 cup chopped pecans or other nuts (optional) – I don’d add this most of the time
  • Good quality vanilla ice cream

Directions:

  1. Preheat oven to 400F.
  2. Go get your food processor off the shelf and plug it in. (This is the hardest part of this recipe.)
  3. Toss the fruit with 1/2 tsp cinnamon, the lemon juice and 1 TBSP brown sugar.
  4. Lightly butter an 8 or 9 inch square baking dish.
  5. Pour in fruit mixture and level out with a spatula. Don’t mash it.
  6. Combine all the other ingredients- including the remaining 1/2 tsp cinnamon and almost 2/3 cup of brown sugar (and the nuts if you are using)- in the container of a food processor and pulse a few times, then process a few seconds more until everything is uniform.
  7. Spread the topping over the apples and bake 30 to 40 minutes, until the topping is browned and the apples are tender. Serve hot, warm, or at room temp.

Notes: INSANELY GOOD WITH VANILLA ICE CREAM. Original recipe called for 1/4 cup shredded coconut, which I can’t stand. This is also good cold.

Recipe Origin: From Mark Bittman book The Minimalist Entertains.

Wondertime Powerball Cookies

Prep Time: ? minutes | Cook Time: 0 minutes | Total Time: ? minutes | Yields: 40 cookies

Ingredients:

  • 1 cup peanut butter
  • 1/2 cup honey
  • 3 cups old fashioned oats
  • 1/2 cup ground flaxseed
  • 1/2 cup mini chocolate chips
  • 1 cup any combination of nuts and soft dried fruit (try 1/2 cup coarsely chopped peanuts or almond slivers and 1/4 cup each of unsweetened dried cherries and chopped unsweetened dried apples)

Directions:

  1. In a stand mixer or by hand, combine peanut butter and honey until smooth. Gradually add oats and ground flaxseed.
  2. Add chocolate chips and desired nut and fruit combination, mix in gently.
  3. Roll dough into golf ball-size cookies.
  4. For maximum presentation value, put in paper mini muffin cups.
  5. You can eat them right away, but they’ll be less sticky after a night in the fridge.
  6. They freeze well too, layered on wax paper in an airtight container.

Notes: Never give honey or foods with honey to a child younger than 12 months.

Variations:

1/3 cup finely ground raw almonds
1/3 cup peanut butter
1/4 cup real maple syrup
2 TBSP ground flax
1/2 cup sunflower seeds
1/2 cup Hershey’s dark choc chips (chopped to make finer)
1/2 cup dried sour cherries

Recipe Origin: Wondertime. Great magazine that is no longer.

Wondertime Applesauce

Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Yield: 8 Servings

Ingredients:

  • 2 pounds apples
  • 1 vanilla bean, halved lengthwise, or 1/2 teaspoon vanilla extract
  • Juice from 1 lemon (about 3 tablespoons)
  • 2/3 cup sugar
  • 1/2 cup water

Directions:

  1. Cooking InstructionsWash, peel, and core the apples. Cut each apple into quarters; cut each quarter in half. Let your child put the apples in a pot.
  2. Into the same pot, scrape the seeds from the vanilla bean with the tip of a knife, then toss the pod in too (or add the vanilla extract). Stir in the other ingredients and cover. Cook over low heat, stirring occasionally, until the apples are softened, about 15 minutes.
  3. Remove the vanilla bean pod. If you prefer a smoother sauce, mash the apples lightly with a potato masher.

Notes:

Recipe Origin: Wondertime. Great magazine that is no longer.

Carrot Cake with Cream Cheese Icing

Prep Time: ? minutes | Total Time: ? | Yield: 1 cake

Ingredients:

  • 3/4 pound carrots
  • 4 eggs
  • 1 1/4 cups vegetable oil
  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup coarsely chopped pecans or walnuts

Directions:

  1. Trim ends of carrots; discard. Peel carrots. Shred with shredding disk of food processor or hand shredder. Measure 2 1/2 cups; set aside.
  2. Preheat oven to 350 degrees F. Grease and lightly flour sides of 13/9-inch baking pan.
  3. Beat eggs and oil in small bowl. Combine flour, sugar, baking powder, baking soda, cinnamon and salt in large bowl. Add egg mixture; mix well. Stir in carrots and pecan. Pour into prepared pan.
  4. Bake 40 to 45 minutes or until cake tester or wooden pick inserted in center comes out clean. Cool completely on wire rack.

CREAM CHEESE ICING

Ingredients:

  • 4 cups (16-ounce box) powdered sugar
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup margarine, softened
  • 1 teaspoon vanilla

Directions:

  1. Sift powdered sugar into large bowl with fine-meshed sieve or sifter.
  2. Beat cream cheese, margarine and vanilla in another large bowl with electric mixer at medium speed until smooth, scraping down side of bowl occasionally.
  3. Gradually add powdered sugar. Beat with electric mixer at low speed until well blended, scraping down side of bowl occasionally.
  4. Spread over cooled cake.

 

Notes:

Recipe Origin:  Momocracy blog