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Don
Yield
1 cake
Ingredients
- 1 ½ cup flour
- 3 tbsp cocoa
- 1 tbsp soda
- 1 cup sugar
- ½ tsp salt
- 5 tbsp cooling oil
- 1 tbsp vinegar
- 1 tsp vanilla
- 1 cup water or can use coffee
Directions
- Sift
dry ingredient into bow or greased 8 inch square pan. Make three holes
and put cooking oil in one and the vinegar and vanilla in other two.
Add water and mix well. Bake 350 degrees for 30 min. Double for 9×13
pan.
- Carmel Frosting
- ½ cup butter, 1 cup brown sugar, Cook on low. Heat 2
minutes (gentle boil) Add ¼ cup mil. Cook till boiling. Remove and cool
till lukewarm. Add 2 cups icing sugar. Beat till thick add 1 tsp
vanilla or mapeline is better. (enough for 9×13 pan)
Yield
9×13 pan
Ingredients
- For the apples:
- 3 medium fuji apples, peeled, cored and cut into a 1/2″ dice
- 1/2 cup chopped pecans
- 1/4 cup flour
- 1/4 cup brown sugar
- 1 1/4 tsp ground cinnamon
- 1/2 tsp kosher salt
- For the crumb:
- 2 sticks (1 cup) butter, soften
- 2 cups flour
- 1/2 cup sugar
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1 egg
- For the icing:
- 2 oz cream cheese, softened
- 1/4 cup powdered sugar, sifted
- 2 tbsp milk
- 1/4 tsp kosher salt
- 1/4 tsp ground cinnamon
Directions
- Preheat oven to 350 degrees. Lightly grease an 8×11.5″ glass or ceramic baking dish.
- Place all ingredients for the apples into a mixing bowl. Toss to coat and evenly distribute all ingredients.
- Place first 5 ingredients for the crumb into a mixing bowl. Blend
the ingredients together using a pastry blender or a fork until the
butter has been incorporated and there are crumbs the size of peas. Add
the egg to the crumb mixture and lightly stir just until the egg has
been incorporated. Try not to over work the mixture. You want for there
to still be pea-sized crumbs after incorporating the egg.
- Reserve 1 heaping cup of the crumb mixture. Pour the rest of the
crumb into the prepared baking dish. Using your hands or the back of a
spoon, gently press the crumb mixture into the dish to form a level
crust.
- Next evenly distribute the apple mixture over the crust.
- Finally, sprinkle the reserved crumb mixture evenly over the apples.
- Place into a preheated 350 degree oven. Bake for about 50 minutes or until crumb is golden and apples are soft.
- Remove from oven and cool for 1 hour.
- While the bars are cooling, make the icing. Add all ingredients into a mixing bowl. Whisk or beat until smooth.
- Once the bars are cooled drizzle with the cream cheese
icing. Cut into bars and enjoy! Bars can be made 2 days in advance.
Simply cover the bars once they’ve cooled to room temperature.
Yield
8×8 pan
Ingredients
- ½ cup butter or margarine
- 2 pkg butterscotch chips 6 oz
- 1 pkg chocolate chips 6 oz.
- 1 cup peanut butter
Directions
- In
microwave, melt butter. Add chips, stir and melt. Add peanut butter.
Stir well to mix. Add I bag miniature marshmallows. This amount fits
8X8 pan. Doubles easily, but I don’t double the butter.
Yield
9×13 pan
Ingredients
- 1 ½ cups sifted flour
- 1 ¼ cup firmly packed brown sugar
- 2 eggs separated
- 1/8 tsp salt
- 1/3 cup butter
- ½ cup chopped walnuts
- 1 cups glaced chocolate chips
Directions
- Combine
flour, ¾ cup of the sugar, egg yolks and salt. But in butter until
mixture is constancy of corn meal. Press firmly into bottom of an
ungreased 9 X 13 pan. Sprinkle with about ¾ of the nuts. Press walnuts
into crust. Bake in slow over (300 degree) 15 minutes. Cool Beat egg
whites until foamy. Add remaining ½ cup of sugar, beating well until
peaks are formed. Fold n chocolate and spread over cooled crust.
Garnish with remaining nuts. Bake in a 300 degree oven for 35 minutes.
Yield
8×8 pan
Ingredients
- 1 ½ cup oil
- 1 ½ cup white sugar
- 3 beaten eggs
- 2 cups flour
- 2 tsp baking powder
- 2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp salt
- 1 cup undrained pineapple
- 1 cup angel flake coconut
- 2 cups gratted carrots
- 1 cup walnut
Directions
- Bake in 8 x 8 pan or 7 X 11, probably 35-40 minutes at 350.
- Icing : 2 tbsp pineapple juice, Philadelphia cream cheese, icing sugar.
