Great Grandma M. Vereen Morris John's Rocky Road Cake

1/2 c. Margarine
1/2 c. Oil
1 c. Water
In a small saucepan bring to boil. Remove from heat and let cool 10 min.
2c. Flour
1 3/4 c. Sugar
1 tsp. Salt
1/4 c. Cocoa
Combine in large bowl in large bowl, pressing out lumps. Pour in liquid mixture and stir till smooth.
2 eggs
1/2 c. Buttermilk
1 1/2 c. Vanilla
1 tsp. Baking soda
Beat in eggs. Add remaining ingredients until fully mixed.
Pour into greased 9x13 pan.
Frosting:
1/4 c. Cocoa
1/3 c. Buttermilk
1/2 c. Margarine
Combine ingredients in a saucepan.  Heat mixture over low heat until margarine melts and mixture is smooth.
Transfer mixture to a bowl. Beat 3 1/2 c. Powdered sugar until mixture is satiny and spreading consistency.
2/3 c. Mini marshmallows
1/2 c. Chopped walnuts
1 tsp. Vanilla
Stir in ingredients and spread on top of cake.

Peanut Butter Cyclops Cookies

1/2 c. butter

1/2 c. peanut butter

1/2 c. white sugar

1/2 c. packed brown sugar

1 egg

2 T. milk

1 tsp. vanilla

1 3/4 c. flour

1 tsp. baking powder

1/4 tsp. salt

1/8 tsp. baking soda

milk chocolate candy kisses, unwrapped...please

In a large mixer bowl beat the butter or margarine and peanut butter with an electric mixer on medium speed for about 30 seconds. Add 1/2 cup of the white sugar and the brown sugar and beat until fluffy. Add the egg, milk and vanilla and beat well.

In a medium mixing bowl stir together the flour baking powder, salt and baking soda. With the mixer on low speed gradually add the flour mixture to the peanut butter mixture. Beat until well combined. Cover and chill dough for 1 hour.

Preheat oven to 375 degrees F (205 degrees C).

Shape dough into 1 inch balls. Place about 2 inches apart on ungreased cookie sheets.

Bake at 375 degrees F (205 degrees C) for 10 to 12 minutes or until the edges are firm. Immediately press a chocolate kiss atop each cookie. Transfer cookies to a cooling rack and let cool.

Koolaid Popcorn

3 quarts popped popcorn*
1 c. sugar
1 stick butter
1/4 c. light corn syrup
1/4 tsp baking soda
1 packet of unsweetened koolaid**

Sort unpopped kernels from popcorn. Place popcorn in a large bowl and set aside. In a saucepan, combine sugar, butter and corn syrup. Bring to boil over medium heat; boil and stir until mixture is golden, about 2 minutes.
Remove from heat; stir in baking soda and koolaid. Pour over popcorn and toss to coat. Cool slightly; break apart while warm. Store in air tight container.

*it is about 1/2 c. of unpopped kernels.
**if you don't want to make koolaid flavored popcorn, substitute 1/2 tsp vanilla extract. Makes a pretty tasty vanilla popcorn as well.

Oatmeal Scotchies :)

2 c flour

2 tsp baking powder

1 tsp salt

1 c softened butter

1 1/2 c packed brown sugar

2 eggs

1 T water

1 1/2 c oats

2 c butterscotch morsels

1/2 tsp orange extract

Combine butter, sugar,eggs, and water. Beat til creamy. Add extract. Add dry ingredients, then flour. Stir in oats, butterscotch chips. Drop heaping spoonfuls onto greased cookie sheets.
375 degrees for 9-12 minutes-until golden. Makes 4 dozen.

Fruit Pizza

2 1/2 c. flour
1/2 c. whole wheat flour
1/2 tsp. baking soda
1/2 tsp baking powder
1 1/2 stick margarine, melted
1 egg
1 c. sugar

Combine flours, baking powder and baking soda in bowl, set aside. In separate bowl, cream egg and sugar together. Add melted margarine to sugar mixture. Add flour mixture. Blend. Press onto greased 12x18x1-inch jelly roll pan (cookie sheet). Bake 15 minutes at 350 degrees. Cool completely.

Cream Cheese Spread
8 oz. cram cheese, softened
1/3 c. sugar
1 c. sour cream
1/2 tsp. vanilla extract

Cream together and spread over cooled crust. Arrange fruit slices on top. Chill one hour. Cut, serve, enjoy.

Midnight Brownies

1 (15 oz) can black beans, drained
1/2 c. agave nectar
1/2 c. self-rising flour
2 eggs
1/4 c. unsweetened cocoa
2 T. vanilla extract
1 tsp. baking powder
6 T. mini semi sweet chocolate chips

Lightly spray 8x8 baking dish with nonstick cooking spray. In food processor mix all ingredients (except choc. chips) together. Chop on high until smooth. Clean off sides and blend for another 20 sec. Add choc. chips and stir well. Spread in 8x8 baking dish. Bake for 20 min. until toothpick inserted in center comes out clean. Cool for 1 hr. at room temperature. Frost with Midnight Brownies Frosting.

Midnight Brownies Frosting
6 oz fat-free cream cheese 1/4 c. agave nectar
2 T. vanilla extract
2 T. mini semi sweet chocolate chips, melted

With whisk attachment on mixer, blend cream cheese, nectar and vanilla until light and fluffy. Spread over brownies. In microwave, melt chocolate chips with a 2 sec spray of non stick cooking spray. Using a spoon, swirl chocolate on top of frosting. allow to set in refrigerator for 20 min.

Marbled Cheesecake

3 pkg. (8 oz each) fat-free cream cheese, softened
1 c. Splenda
3/4 c. dry milk powder
3 eggs
1 c. (1/2 pint) whipping cream, divided
2 tsp. vanilla extract
2/3 c. (1/2 of 8 oz. pkg.) Hershey's sugar-free Choc. chips

Heat oven to 350 degrees. Prepare Shortbread Chocolate Crumb Crust (follows below)
Beat cream cheese, Splenda, and dry milk until smooth. Add eggs, one at a time, beating well after each addition. Set aside 2 T. whipping cream; blend remaining whipping cream and vanilla into cheese mixture. Set aside 3/4 c. of batter: pour remaining batter into prepared crust.
place choc. chips into microwave safe bowl. Microwave at MEDIUM for 30 seconds, stir. If necessary, microwave on MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture smooth when stirred. Gradually blend into reserved cheesecake batter. Blend in remaining 2 T. whipping cream. Drop chocolate batter by tablespoons over vanilla batter. Swirl with knife for marbled effect.
Bake at 35 to 40 minutes or until almost set. Remove from oven to wire rack. With knife, loosen cake from sides of pan.Cool completely, remove side of pan. Cover, refrigerate several hours or until chilled. Garnish as desired. Refrigerate leftover cheesecake. 12 Servings

Shortbread Chocolate Crumb Crust
Heat oven to 350 degrees, Stir together 3/4 c. Sugar-free shortbread cookie crumbs (about 20- 1 3/4 inch cookies), 1 1/2 T. Cocoa powder, and 2 T. Splenda. Blend in 3 T. melted butter or margarine, mixing well. Press crumb mixture evenly on bottom of 9-inch spring-form pan. Bake 8 minutes, cool.

Sugared Marshmallows :)

Amber-I don't know if this belongs on this blog or the other.

Either way...l.o.v.e.i.t !!!

So simple.
Collect all supplies (as you have to work fast).
lg marshmallows
some kind of stick prong
colored sugar (or sugars)
Boil small amount of water in pot. Hold skewered marshmallow (one at a time) over steam until glossy and a little sticky (make sure you get all sides).
Quickly spoon sugar over marshmallow. Takes about 1 tsp per marshmallow (unless they were the giant ones like mine. Then it is closer to 2.)
Tada!!!

Cream Cheese Brownies :)

Make one brownie mix, as directed on box.

Set aside.

In separate bowl, beat 4 oz cream cheese until smooth.

Add 1 egg, 3 T sugar and 1/4 tsp vanilla.

Spread 3/4 of the brownie mix in 9x9 square pan. Spread cream cheese mixture evenly over top. Add spoonfuls of remaining brownie mix on top. Cut knife back and forth through brownies (to swirl brownie and cream cheese mixture).

Bake 350 degrees for 45-50 mins, until toothpick inserted in brownie 1-inch from edge comes out "mostly" clean.

Easy Pumpkin Cookies

1 can pure pumpkin
2 boxes of spice cake mix
12 oz. bag chocolate chips

Mix pumpkin and cake mixes till smooth. Stir in chocolate chips. Drop by spoonful onto greased cookie sheets. Bake at 350 degrees 20 minutes.

Better Than Sex Cake

1 Devils Food cake
3/4 c. fudge topping
3/4 c. carmel topping
3/4 c. sweetened condensed milk
8 Heath candy bars
1-12 oz tub of whipped topping

Prepare Devils Food cake mix as directed by box instructions. Bake in 9x13 pan. After baking, do not remove cake from pan to let cool.  After completely cooled, using a fork, make several holes covering the top of the entire cake. Pour (one at a time) fudge, carmel, and condensed milk over the top of the cake and let each soak in before adding the next. Crush 3 of the candy bars and sprinkle on top. Frost the cake with the whipped topping and crush the remaining candy cares to decorate the top.

Quick Coffee Cake

3 T. margarine, softened
1/2 c. sugar
1 egg
1 c. flour
1 1/4 tsp. baking powder
1/4 tsp. salt
1/3 c. milk
1/4 tsp. vanilla

Mix the margarine and sugar. Add egg and beat until creamy. In different bowl mix: flour, baking powder and salt. Combine flour mixture and milk to sugar. Add vanilla. Mix till smooth. Spread batter in greased 8 - inch baking pan.

Mix:
1/3 c. brown sugar
1/2 tsp. cinnamen
Sprinkle on top of batter.

Melt 2 T. margaine and dot cake.

Bake at 350 degrees for 25 to 30 minutes.

Brownie Pie

3/4 stick butter
2 c. chocolate chips

Melt and cool

3 eggs
1 c. sugar
1 T coffee powder
1/2 tsp vanilla

Beat 3 minutes.

1/2 c flour
1 c chocolate chips
1 c chopped walnuts
1/4 tsp Baking powder
1/4 tsp salt

Add cooled chocolate to egg mixture and mix well. Add flour mixture and mix until combined.

9 in. greased and floured pie pan.

350 degree 35-40 minutes

1/4 c. chocolate chips and 2 Tbl cream. Melt together and drizzle over cooked pie.

Original and Modified Zucchini Brownie Recipes

Original Zucchini Brownies

Brownies
2 c grated zucchini
1 c oil
1 tsp salt
½ tsp baking soda
2 tsp vanilla
1/3 c baking cocoa
1 ½ c granulated sugar
2 c unbleached all purpose white flour
Nuts (optional)

Blend zucchini and oil. Add and mix other ingredients as listed. Pour into an ungreased 9x13 can. Bake 350 degrees F for 20-25 minutes.

Frosting
1 c. confectioners’ sugar
1/2c baking cocoa
½ c butter, softened but still cool
2 Tbl milk
1 tsp vanilla

Beat ingredients until creamy. Add 2 c. confectioners’ sugar and ¼ c. milk.



Modified Zucchini Brownies
Brownies
2 heaping cups firmly packed grated zucchini
2/3 c oil
1/3 c unsweetened applesauce
1 tsp salt
½ tsp baking soda
2 tsp vanilla
1/3c + 2 Tbl baking cocoa
1 ½ c sugar
1 1/2 c unbleached all purpose white flour
½ c whole wheat flour

Follow directions for Original Zucchini brownies. Spray pan. Don’t add more whole wheat flour—it makes the brownies taste too fruity and not enough chocolatey.

Frosting Recipe is the same.

Zucchini Carrot Cake :)

Beat until frothy
4 eggs
2 c sugar
Gradually beat in
1 1/2 c oil
Add
1 tsp salt
2 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
2 1/2 c flour
Stir in
2 c grated zucchini
2 c grated carrots
Pour in 11x15 pan. Cook 30 mins at 350 til top springs back. (1/2 recipe will make 9inch square-bake for 35 min)

Cream Cheese Frosting:
Blend together
1 8oz pkg cream cheese-softened
6 T margarine-softened
Add
2 T vanilla
4 c powdered sugar
Spread over cooled cake

Blackberry Pie

1 pie dough recipe for top and bottom crust


5-6 cups blackberries, rinsed, picked clean, patted dry (if you use frozen berries, defrost and drain them)

1/2 cup to 3/4 cup sugar (depending on how sweet your berries are)

1 teaspoon lemon juice

1 teaspoon lemon zest

1/2 teaspoon ground cinnamon

1/4 teaspoon almond extract

3 Tbsp quick cooking instant tapioca (can usually find in the baking aisle of your local supermarket)

Method

1 Place blackberries, sugar, lemon zest, lemon juice, cinnamon, almond extract, and quick cooking instant tapioca in a large bowl. Gently fold the berries until they are all well coated with sugar. Let sit for 30 minutes.



2 Preheat oven to 400°F. You should have two balls of pie dough, one for the bottom crust, one for the top crust. Roll out one of the balls of pie dough on a lightly floured surface to 12-inch diameter if you are using a 9-inch pie pan, or 13-inch diameter if you are using a 10-inch pan. Line the bottom of your pie pan with the dough. Chill in refrigerator while you roll out the bottom crust.



3 Roll out the second ball of pie dough for the top crust. If you would like to do a lattice top, weave the dough strips as described in How to Make a Lattice Top for a Pie Crust.



4 Spoon the berry mixture into the dough-lined pie dish. For a lattice top, weave strips of pie dough over the top of the fruit-filled pie dish. For a solid top, place the second rolled-out pie dough crust on top of the pie. Press ends of strips into the rim of the bottom crust. Use scissors to trim the edges to 1/2-inch from the outer edge of the pie pan. Fold the edges back over themselves and use your fingers to crimp to seal the edges. If you are using a solid top crust, score the top with a sharp knife to create air vents for the steam to escape.



5 Place the pie on the middle rack of the oven. Put a baking sheet on the lower rack to catch any juices that might bubble out of the pie while it's cooking. Bake the pie in two stages. First bake it at 400°F for 30 minutes. Then place a sheet of aluminum foil over the pie to protect the edges and tops from getting too burnt. (A pie protector is quite useful here.) Reduce the heat to 350°F and bake for an additional 30 minutes, until crust has browned and filling is bubbly.



Remove from oven and place on a wire rack. Cool completely before serving.



Makes 8 servings.

Snickerdoodles

Sift together:

2 3/4 c. flour
1 tsp. cream of tarter
1/2 tsp. baking soda
1/2 tsp. salt

In separate bowel combine:

1 c. shortening
1 1/2 c. sugar
2 eggs

Mix together flour mixture and shortening mixture. Chill dough. Separate and form balls. Roll balls in:

2 T. sugar
2T. cinnamon

Bake for 8 to 10 minutes at 400 degrees.

Giant Cinnamon Rolls

6 T. yeast
3 c. flour
3 1/2 c. warm water
1 1/3 c. sugar
Mix together briefly and then let mixture stand for 15 minutes.

Add:
1 c. oil
2 tsp. vanilla
5 c. flour
4 eggs
1 tsp. salt
Mix for 5 minutes and then let stand for 5 minutes.

Add:
4 to 5 c. flour.
Mix and then let rise for another 5 minutes. Roll dough out on floured counter top, about 1/4 inch thick. Spread 1/2 c. melted butter on dough. Sprinkle cinnamon and 1 lb. dark brown sugar. Roll into jelly role. Use dental floss to slice roll.

Place on lightly greased baking sheet. Bake at 350 degrees for about 20 to 25 minutes.

While warm, top with your choice of icing. Enjoy :)

Icing
1/2 c. butter
1 lb. powdered sugar
1 tsp. butter extract
1 tsp. vanilla extract
small amount of evaporated mix (use as much as you need to make it the consistency you want)

Cream Cheese Frosting
1/4 c. butter, softened
4 oz. cream cheese, softened
vanilla
1 lb. powdered sugar

Pumpkin Chocolate Chip Cookies

• 1 cup canned pumpkin
• 1 cup white sugar
• 1/2 cup vegetable oil
• 1 egg
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon milk
• 1 tablespoon vanilla extract
• 2 cups semisweet chocolate chips
• 1/2 cup chopped walnuts (optional)

1. Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
2. Add vanilla, chocolate chips and nuts.
3. Drop by spoonful on greased cookie sheet and bake at 350 degrees F for approximately 10 minutes or until lightly brown and firm.

Gluten-free, Egg-free, Dairy-free Sugar Cookies : )

Amber told me I had to post this recipe, even though no one else but me is ever going to be making it. So here it is. It has a bit of a grainy texture, but nothing that a bit of frosting can't hide :)

Sugar Cookies
1/4 c milk-free margarine
1/4 c shortening
1/2 c sugar
2 tsp vanilla
1 tsp baking powder
3 T oil, 3 T water, 2 tsp baking powder, 1 tsp xanthan gum - mixed together (added all at once)
1 1/4 c - 1 3/4 c white rice flour
Roll cookie 1/4 inch thick. Cut as desired. 350 for 10-12 min on parchment lined sheet. Makes about 20.