Chocolate Sauce

Combine in a saucepan over medium heat:

 

3/4 cup granulated white sugar

1/2 cup butter

2 oz bakers chocolate

2 Tbs Karo syrup

1/4 tsp salt

 

Stir until blended cooking all the while until smooth. I use a whisk. Add 1/3 Cup milk.  Stir constantly until sauce thickens somewhat.  Remove from heat.  Add 2 tsp vanilla extract.

 

Stores well in refrigerator.  Heat on medium low heat in microwave, if you have any leftover from the initial serving J

 

 PS  I have been known to use Vanilla Delight Coffee Creamer or whipping cream or whatever milk  (like) substance I have in the 'fridge.

 

PPS  I think this makes a delightful teacher's gift or gift to another family at Christmas.

PPPS  Favorite ways to serve:  1) drizzled over vanilla ice cream, really any flavor, but especially peppermint around the holidays  2) Cherry Pie a la mode (chocolate ice cream & chocolate sauce)  3) for dipping leftover cubes of vanilla pound cake  4)  coat the  rim of chilled cocktail glass before pouring in the prepared chocolate or coffee martini 5) sneak a refrigerated spoonful just to get my "chocolate fix"

Banana Pudding

Combine in blender the following 5 ingredients.


Use low setting to stir.


2 cups whole milk
1/2 cup granulated white sugar
1/3 cup all-purpose flour
dash of salt
4 egg yolks (save whites)








Pour liquid into a heavy saucepan or the top of a double boiler (safer).  Cook over medium heat, stirring constantly until thickened.  Reduce heat and cook stirring occasionally, for five more minutes.  Do not let pudding boil.  Remove from heat.  Add 1/2 tsp vanilla extract.

Line the bottom and sides of 1 1/2 qt casserole with a single layer of vanilla wafers.  Spread a layer of vanilla pudding (perhaps 1/2 cup).  Top with a layer of sliced bananas.  Repeat layering (wafer, pudding, banana) three times.  This will take 5-6 medium-sized ripe bananas and a full box of wafer (and all the pudding.)

Beat four egg whites until soft peaks form; gradually add 1/4 cup sugar and beat until stiff peaks form.  Spoon meringue on top of pudding, covering entire surface and sealing well to the edges of casserole.  Bake at 425 for 5 minutes or until delicately browned.

Even though this recipe makes 8 servings, I always double it, preparing it in several dishes in order to share ~

Lemon Curd Trifle with Fresh Berries

*Trifles and Truffles are easy to eat Delicious Delightful Delectable Treats

 * A trifle is an English treat
 It's tasty and it's very sweet
 It's made with cake and jam and cream
 So fattening it could split a seam.

 Frederick S. Goldstein Bobbye S. Goldstein

 Recipe Links
 http://hiddenart.xanga.com/2009/04/14/lemon-curd-trifle-with-fresh-berries/ http://www.foodnetwork.com/recipes/tyler-florence/lemon-curd-trifle-with-fresh-berries-recipe.html

Sue Lucey Cookies

Cream together:
1/2 cup peanut butter
1/2 cup butter
2 cups brown sugar

Add to creamed mixture:
2 eggs
1 tsp vanilla

Sift together:
 1 3/4 cup flour
2 tsp baking soda
3/4 tsp salt

Add dry ingredients to creamed mixture, stirring to combine.

Then add:
1 1/2 cups oatmeal
1/2 cup chocolate chips

Drop teaspoonfuls onto ungreased cookie sheet and bake in preheated 350 oven for 12-15 minutes.

Cool  on racks or brown paper.

Makes 3 dozen

Vodka Cake
from Being Dead Is No Excuse

1 box Duncan Hines yellow cake mix
1 (3.4 ounce box) AND 1 (5.9 ounce) box of
chocolate pudding mix
4 eggs at room temp, beaten
1 cup vegetable oil
1/2 cup Kahlua
1/2 cup vodka

1 container store-bought chocolate fudge icing

Preheat oven to 350 degrees

Combine, in the bowl of your mixer, the cake mix, chocolate pudding mises, and eggs.  Mix until creamy.  Add the oil, Kahlua, and vodka, and twirl around until there are no lumps.  Pour into a prepared (buttered/floured) bundt pan (8 cup size) and bake for appox 45 minutes.

Take it out of the oven and allow it to sit a minute.  Flip it out onto the serving plate and while it is still hot, spread store-bought chocolate fudge icing.

Serves 12

PS  I did not ice mine.  I served it with raspberry ice cream.
The cookbook recommends cinnamon ice cream.

Molasses Cookies

1 1/2 Cups butter
2 Cups sugar
Cream those two in an electric mixer with wire whisk.

Add
1/2 Cup molasses
2 eggs (one at the time)

Sift together the following six ingredients and then add to *wet* mixture:
4 Cups flour
2 tsp baking soda
2 tsp ginger
2 tsp cloves
2 tsp salt
2 tsp cinnamon

Stir until well blended. Chill the dough before rolling it into small balls.

Bake at 375 degrees on ungreased cookie sheets for 10-12 mins, depending on the size of the ball :)

Makes 7 dozen?

Chocolate Pie


Prepare a baked pie shell.

In the blender combine:

1 cup sugar 2 cups whole milk
1/2 cup all purpose flour 3 egg yolks
1/2 tsp salt

Pour contents of blender into a double boiler and cook over - not in - boiling water for 10 minutes or until mixture thickens. Stir constantly and do not walk away, as it is easy to curdle this mixture.

Remove from heat and add:

2 Tbs butter
2 oz cut up or grated unsweetened chocolate
2 tsp vanilla

Cool slightly before tourning into the crust. Top with meringue made from the remaining egg whites.


Meringue Topping

Preheat oven to 350 degrees.

Whip until frothy 3 egg whites and then add 1/4 tsp cream of tartar. Continue to whip until they are stiff, but not dry. They should stand in peaks that lean over slightly, when the beater is removed. Beat in one tablespoon at the time 3-4 Tbs of sugar. Do not overbeat. Add 1/2 tsp vanilla.

Spread over pie. Bake 10 - 15 mins in preheated oven.

Taken from Joy of Cooking.

Chocolate Cherry Trifle

One 8x8" brownie square (or other dry chocolate cake)
4 C boiled custard (or vanilla pudding)
4 oz cherry preserves
3-4 Tbs cherry liqueur
1/2 C slivered almonds, toasted
15 oz cherry pie filling(or fresh, pitted cherries, lots)
4 C whipped cream (2 C heavy cream whipped with 2 T xxxsugar until stiff)

In a deep glass dish, place bite sized pieces of cake or brownie. Drizzle with liqueur. Spread cherry preserves as a thin layer. Cover with pudding. Spread a layer of cherry pie filling or use lots of fresh pitted cherries. Sprinkle a few toasted almonds. Repeat the process until all the ingredients are used. Top with a thick layer of whipped creme to seal the trifle. Make decoration on top with cherries and almonds. Cover with saran and refrigerate overnight.

Boiled Custard
(from Joy of Cooking)

4 C milk, scalded
4 egg yolks
1/2 C sugar
1/4 tsp salt

In a double boiler, slowly add the slightly beaten egg yolks to the warm milk. Stir in the sugar and salt. Cook the custard over (not in) boiling water, stirring constantly. The custard should not be allowed to boil at any time. Do not expect it to be as firm as baked custard. It is more like a thick custard sauce. Again stir constantly until it begins to thicken. This takes longer than one would like. Remove from heat. As it cools, beat to release the steam. Before chilling, add flavoring, such as 1 tsp vanilla ( or rum or dry sherry).

Brownies

4 oz unsweetened bakers chocolate
2 C sugar
1 C butter
2 C flour
4 eggs
1 C pecans, chopped
1/4 tsp salt
2 tsp vanilla

Melt chocolate and butter in a double boiler. Remove from heat. Add sugar. Stir. Add eggs one at the time, stirring well after each. Add flour and salt. Stir. Add nuts. Stir. Add vanilla. Stir. Bake in two 8x8" prepared pans at 325 degrees for 20-25 minutes.

Trifle

Every hostess needs to perfect this elegant dessert for three reasons:

1. It can be made ahead.
2. It is easy to prepare.
3. It makes a pretty presentation.

The basis of this particular trifle is a leftover 8" square brownie cake which has been in my freezer for several months. Even though today is Saturday, I am thinking about this dessert for Tuesday. On hand I have the kirsch (cherry liqueur), fruit preserves, and toasted almonds. I will purchase some fresh cherries on Monday and perhaps a can of thickened pie cherries for backup. I will make a rich, boiled custard and store until ready to assemble. The whipping cream will be done at the last minute. For this task, I highly recommend chilling the mixing bowl and beaters.

If you have time, read this article.

Peanut Butter Cookies

1 cup shortening (butter)
1 3/4 cup granulated white sugar
1 cup smooth peanut butter
2 eggs
2 1/2 cups all purpose flour,
      sifted with 1 tsp soda and pinch of salt
1 tsp vanilla

Cream together first three ingredients.  Add eggs and vanilla.  Add flour, mixing slowly until combined.  Pinh into small balls.  Press onto cookie sheet with two fingers or tongs of dinner fork.

Bake in preheated 375 degree oven for 8-12 minutes.

Lemon Ice-Box Pie

Lemon Ice-Box Pie

1 can Eagle Brand Sweetened Condensed Milk
6 egg yolks
2/3 Cup freshly squeezed lemon juice
1 T grated lemon rind.

Combine and chill thoroughly. Pour into a baked but cooled graham cracker crust. Top with meringue. Bake 5 minutes in an oven which has been preheated to 425 degrees.

Meringue

6 egg whites
6 Tbs granulated white sugar
1/4 tsp cream of tartar (opt)

Beat at high rate of speed in mixer until eggs whites are stiff, but not dry. For example, when you pull the whisk out of the whites, the peaks should fall over slightly. In addition, when you rub a little of the mixture in between your fingers, it should not feel gritty.

Graham Cracker Crust

1 1/3 cups graham crackers crumbs
(approx 24 crackers)
1/2 cup melted butter
1 Tbs sugar

Combine in large mixing bowl. Then press into a 9" glass pie plate. Bake 5-7 minutes at 350. Cool. Then fill.

Peach Trifle

Leftover pound cake, torn/cut into bite-sized chunks
Peachtree Schnapps (peach brandy)
Vanilla pudding (from vanilla wafer box, thinned w/juice from peaches)
Peaches (using ones "canned" by a friend last summer) 1 qt
Blueberries, approx 1 C (been frozen in freezer since last summer)
Whipped Cream

In a large glass bowl, layer pound cake and drizzle with a little brandy. Top with pudding, then peaches, then blueberries. Repeat the layers until all your ingredients are used, having chosen enough to serve your guests. Top with freshly whipped cream. Cover with saran. Refrigerate overnight. Serve with a "rice" spoon.


The beauty of a trifle is that it can not only be made ahead of time, but also be made from ingredients one has on hand. So, I feel particularly economical to be recommending this dessert.

Chocolate Chip Pie


2 eggs
1/2 cup flour
1/2 cup brown sugar
1 cup butter, melted & cooled to room temp
6 oz chocolate chips
1 cup pecans, chopped
1 9" pie shell, unbaked

Preheat oven to 325 degrees. Beat eggs until foamy. Add flour and sugars, stirring until well-blended. Stir in melted (soft) butter. Add chocolate chips and nutes, blending gently. Pour into pie shell. Bake 1 hour.

Serves 8

Another easy, elegant dessert....

Bake a brownie recipe in a pie pan. Top with a scoop of vanilla ice cream and raspberry sauce. The raspberry sauce is made by putting frozen sweetened raspberries in the blender.