Stir Crazy Cake

Stir Crazy Cake

2 1/2  c.  all-purpose flour
1 1/2  c. sugar
1/2 c. cocoa
2 tsp. baking soda
1/2  tsp. salt
2/3  c.  cooking oil
2 T. vinegar
1 T. vanilla
2 c. cold water or coffee
1/4 c. sugar
1/2 tsp. cinnamon

Put flour, 1 1/2 cups sugar, cocoa, soda and salt into an ungreased 13X9X2 inch metal baking pan. Stir with a fork to mix;form 3 wells in flour mixture. Pour oil into one well, vinegar in one and vanilla in one. Pour cold coffee over all ingredients and stir with fork until well mixed. Do not beat. Combine remaining sugar and cinnamon; sprinkle over batter.
Bake in 350 deg. oven for 35-40 mins.

Sour Cream Apple Coffee Cake

Sour Cream Apple Coffee Cake   
From Bountiful Harvest Cookbook

INGREDIENTS
1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) sour cream
1-1/2 cups chopped peeled baking apples

TOPPING:
1/2 cup packed brown sugar
1/2 cup chopped pecans
2 tablespoons butter or margarine, softened
1 teaspoon apple pie spice
DIRECTIONS
In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine flour, baking soda and salt; add alternately with sour cream to the creamed mixture. Fold in apples. Spoon into a greased 9-in. square baking pan. In a small bowl, mix topping ingredients; sprinkle over batter. Bake at 350° for 35-40 minutes or until done. Yield: 9 servings.

Raspberry Cream Cheese Crumb Cake

Raspberry Cream Cheese Crumb Cake

CHEESE FILLING
8  ounces  natural cream cheese — room temperature
1/2 cup  sugar
1/4 teaspoon  grated lemon peel
1  egg yolk
1  Tablespoon  flour

CRUMB TOPPING
6  Tablespoons  unsalted butter — room temperature
1 cup  flour
1/2  cup  sugar

CAKE
10 Tablespoons  unsalted butter — room temperature
3/4 cup  sugar
2  eggs
1 teaspoon  pure vanilla extract
1 1/4 cups  flour
1/2 teaspoon  baking powder
1/4 teaspoon  salt
1/3  cup  milk
1/2 pint  raspberries — rinsed carefully & well drained

CHEESE FILLING – Preheat oven to 350 degrees.  Butter the bottom & sides of a 9″ springform pan & set aside.  Beat cream cheese in a medium bowl with a large spoon or mixer until creamy.  Beat in sugar, lemon zest, lemon juice, egg yolk & flour.  Continue beating until the mixture is very smooth, set aside.

CRUMB TOPPING – Combine butter, flour & sugar in a small bowl with a spoon or fingers until mixture forms big crumbs, set aside.

CAKE – Cream butter in large bowl; gradually add the sugar & continue beating until the mixture is light & fluffy.  Beat in the eggs, one at a time; add vanilla.  In small bowl, stir together the flour, baking powder & salt; add alternately with the milk to the butter mixture, mixing just until blended.  Spread the batter in the springform pan, building up the sides slightly, working to within 1/2″ of the pan.  Scatter half of the raspberries over the batter, spoon the cheese mixture evenly over the top, pressing them in gently so they adhere to the batter.

Bake until the cake & crumbs are golden.  1 hour 10 minutes to 1 hour 20 minutes.  Cool the cake in the pan on a wire rack.

Source:
  “Country Cooking in Illinois 1993″

Iced Brownies

Iced Brownies

1/2 cup Butter or Margarine
1 cup Sugar
4 Eggs
16 ounces Chocolate Syrup
1 cup Flour
1/2 cup Nuts, chopped
Icing:
1 1/4 cups Sugar
6 tablespoons Butter or Margarine
6 tablespoons Milk or half & half cream
1 teaspoon Vanilla
1 cup Chocolate Chips, semi-sweet

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add syrup and flour; mix well. Stir in nuts. Pour into a greased 13 x 9 inch baking pan. Bake at 350 degrees F 30 – 35 minutes or until top springs back when lightly touched. Cool slightly. Meanwhile, for icing, combine sugar, butter and milk in a small saucepan. Cook and stir until mixture comes to a boil. Reduce heat to medium and cook for 3 minutes, stirring constantly. Remove from the heat; stir in vanilla and chocolate chips until chips are melted. (Mixture will be thin.) Immediately pour over brownies. Cool completely before cutting.

Source: “Recipes We Grew Up With, from Taste of Home books”

Diarrhea Delights

Diarrhea Delights
Makes about 2 pounds of dandy doo-doo

 3 pk (6-oz) semi-sweet chocolate -chips
1 cn (14-oz) sweetened condensed -milk
1 ds Salt
2 ts Vanilla extract
1 1/2 c Chopped, dried mixed fruit -(the type used for fruit cake)

Line the bottom of a 9-inch square pan with waxed paper and set aside.

Pour chocolate chips, sweetened condensed milk and salt into large heavy saucepan. Melt mixture over low heat, stirring constantly with a whisk. When mixture is completely melted, remove saucepan from heat. Pour in vanilla and dried mixed fruit. Use a wooden spoon to thoroughly blend fruit into chocolate mixture.

Pour chocolate mixture into lined pan and spread it evenly with your rubber spatula. Place pan in the refrigerator and chill for at least two hours.

When thoroughly chilled, invert chocolate mixture onto cutting board and cut into one inch squares.

Create loads of uniquely shaped diarrhea dumps by rolling each square between the palms of your clean, dry hands. Make some flat, round disks, some short, thick poops, and some long, skinny ones!

Makes about 2 pounds of dandy doo-doo.

Crockpot Triple Chocolate Mess

CrockPot Triple Chocolate Mess

1 package chocolate cake mix
1 pint sour cream
1 small package instant chocolate pudding (4 serving size)
1  small bag chocolate chips (6oz, but I have used up to 12 oz and it works)
3/4 cup oil
4 eggs
1 cup water

Spray crockpot with non-stick spray. Mix all ingredients. Pour into crockpot.

Cook on low for 4-5 hours.

Serve in a bowl with ice cream, or eat straight out of pot!

Cream Puffs with coffee and chocolate

CREAM PUFFS (WITH COFFEE AND CHOCOLATE)
MAKES: 12 CREAM PUFFS

1 cup milk
1 stick unsalted butter
1/2 tsp sugar
1/4 tsp salt
1 cup flour
4 eggs
1 cup heavy cream
2 tsp freeze dried coffee
6 tbs chocolate sauce
1 tbs confectioners sugar

HEAT OVEN TO 400 DEGREES. In saucepan, bring first 4 ingredients to a boil. Add flour, stir until ball forms, cook 1 min. Remove from heat, transfer to bowl. Let cool 5 min. Add eggs, beat well until mixture is shiny and smooth. Spoon into pastry bag without a tip. Pipe 12 puffs, 3 inches in diameter, onto ungreased baking sheet.

BAKE 15 MIN. REDUCE OVEN HEAT TO 350 DEGREES and bake 15 min. or until puffed and golden.

Remove puffs from sheet, poke a hole in the bottom of each puff. Place upside down on baking sheet, return to oven and let sit 10 min. with door ajar then cool.

In bowl, combine heavy cream and coffee, let sit 5 min. Add 2 tbs chocolate sauce. Beat until stiff peaks form. Cut puffs in half horizontally, spoon whipped cream into puffs. Replace top of cream puffs. Drizzle plates with remaining chocolate sauce, place puffs on top. DUST WITH CONFECTIONERS SUGAR. Serve immediately WITH  A GLASS OF COLD MILK.

Chocolate Crinkles

Chocolate Crinkles
This is a great long time recipe, easy to make and the kids will just love it.

Ingredients:
1/2 c. plus 4 T. vegetable oil
12 T. baking cocoa
2 c. sugar
4 eggs
2 tsp. vanilla
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 c. confectioners’ sugar

Directions:
Mix all of the oil, cocoa, and sugar together in large bowl. Add one egg at a time, stirring well after each is added. Add vanilla and stir.

In separate bowl, whisk together the flour, baking powder, and salt. Add to the cocoa mixture, stir. Cover and chill several hours or overnight.

Preheat oven to 350 degrees. Roll dough into 1-inch balls and roll in confectioners’ sugar, coating each ball heavily. Place on cookie sheet covered with parchment paper. Bake 10-12 minutes. Cool 2 -3 minutes before removing from cookie sheet.

Blue Slime Sipper

Blue Slime Sipper

Ingredients
1 6-ounce package blueberry-flavored gelatin
3 cups lemonade, chilled
3 cups lemon-lime carbonated beverage, chilled
2 cups boiling water
4 cups cold water
Directions
1. In a large mixing bowl, combine gelatin and two cups of boiling water; stir until dissolved. Stir in 4 cups of cold water. Cover and chill at least 4 hours. Gelatin will be partially set.

2. To serve, stir gelatin with a large spoon, fork, or wire whisk until gelatin is broken into small pieces. Place 1/4 cup of the lemonade in a large, clear glass or plastic tumbler. Add 1/2 cup of the gelatin to the lemonade, then add 1/4 cup of the carbonated beverage.

3. Stir slightly and you’re ready to slurp some slime. Makes 12 servings.

Blender Chocolate Mousse

Blender Chocolate Mousse

1/4  cup  milk
2  envelopes  unflavored gelatin
6  ounces  semisweet chocolate chips
1/2  cup  strong brewed Folgers coffee
2/3 cup  sugar
1  teaspoon  vanilla extract
1   cup  heavy cream
1  cup  ice cubes
Grated semisweet chocolate — for garnish

1. Pour the milk into a blender jar. Sprinkle in the gelatin. Pulse on for just a few seconds to moisten the gelatin.

2. Allow to sit for 2 to 3 minutes to soften.

3. Pour the coffee into a heatproof glass measuring cup and heat in the microwave to boiling.

4. Pour the chocolate chips in the blender and then pour in the boiling coffee.

5. Process at high speed until all of the chocolate is melted, stopping once to scrape the sides of the blender jar with a rubber spatula.

6. Add the sugar, vanilla, and cream. Process for a minute or two or until smooth.

7. With the motor running, add ice to the blender one cube at a time through the center of the lid. (Hold hand or a paper towel over the opening in the lid to prevent spattering.) Process at highest speed until ice is chopped and melted into the mixture.

8. Pour immediately into a serving dish or individual serving dishes.

9. Chill for at least 30 minutes or until mixture is set.

10. Garnish with grated semisweet chocolate.

Source:   Folgers.htm  6/06
NOTES : For a lighter version, substitute light cream or half-and-half for the heavy cream.