Impossible Hot Fudge Pudding Cake
Ingredients & Directions 1 c Bisquick 1/2 c Milk 1 c Sugar 1 ts Vanilla 3 tb Unsweetened Cocoa Powder 1 2/3 c Hot Water 1/3 c Unsweetened Cocoa Powder Preheat oven to 350~. In a greased 8″ square pan, mix Bisquick, 1/2 C sugar and 3 T cocoa powder. Stir in milk and vanilla until blended. Sprinkle evenly with remaining sugar and cocoa powder. Pour water over top. DO NOT STIR. Bake 40 minutes or until top is firm. Dust lightly with confectioner’s sugar if desired. Spoon into dessert bowls while hot. Tastes great with a scoop of vanilla ice cream or whipping cream on top. Yields 1 servings
Fudge Cakes
Ingredients & Directions 2/3 c Pillsbury’s Best All-Purpose -Flour*, sifted 1/2 ts Double-acting baking powder 1/2 ts Salt 1/4 c Butter 1 c Sugar 2 Egg yolks; unbeaten 1/4 c Milk 2 oz Unsweetened chocolate; -melted 1/2 c Funsten’s Nuts; chopped 2 Egg whites; stiffly beaten Sift together the flour, baking powder, and salt. Cream butter and gradually add sugar, creaming well. Add egg yolks, milk and melted unsweetened chocolate. Blend in the dry ingredients;mix thoroughly. Stir in nuts. Fold in 2 stiffly beaten egg whites. Turn into 9 x 9 inch pan, well greased and lightly floured on bottom. Bake in moderate oven (350 degrees) 25 to 30 minutes. Cool and frost with Chocolate Frosting. Cut into bars or squares. *For use with Pillsbury’s Best Self-Rising Flour, omit baking powder and salt. FOR CUPCAKE BROWNIES: Fill muffin pans, lined with paper baking cups, 1/4 to 1/3 full. Bake 15 to 20 minutes. Cool and frost. NOTES : Developed by Ann Pillsbury. Yields 1 Servings
Peanut Butter Cup Cookies
Ingredients & Directions 1 1/2 c Finely packed brown sugar 1 c Margarine or butter; -softened 3/4 c Peanut butter; not reduced -fat peanut butter 2 Eggs 2 ts Vanilla 1 1/2 c All-purpose flour 1/3 c Unsweetened cocoa powder 1 ts Baking soda 1/4 ts Salt; optional 2 c Quaker oats; such as quick -or old fashioned, uncooked 9 oz Miniature peanut butter cup -candies * * one package — unwrapped cut into halves or quarters yields about 35-candies. Heat oven to 350 F. Beat sugar, margarine, and peanut butter until creamy. Add eggs and vanilla; beat well. Add combined flour, cocoa powder, baking soda and salt; mix well. Stir in oats and candy; mix well. Drop dough by level 1/4 cupfuls 3 inches apart on ungreased cookie sheets. Bake 12 to 14 minutes or until cookies are slightly firm to the touch. (Do not overbake.) Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered. (No yield given) Notes: * Yields 1 Servings
Quick Tea Biscuits
Ingredients & Directions 2 c Flour 4 ts Baking powder 1 ts Salt 1/2 c Shortening 3/4 c Milk 1. Combine flour, baking soda, and salt in a large bowl. Cut in shortening. 2. Add milk all at once, stirring with a fork to form a sticky dough. 3. Turn out onto a lightly floured surface and knead 10 times. Roll out to about 1/2 inch thick and cut into 2 inch rounds with a cookie or biscuit cutter. 4. Bake at 425 degrees on an ungreased baking sheet for 10-12 minutes or until lightly browned. NOTES : You can make many varitions of this: cheese such as cheddar, swiss or mozarella, crispy cooked and crumbled bacon, sauteed onions, fresh chives, chopped sun dried tomatoes can all be added to the dry ingredients after the shortening is cut in. Yields 15 Servings
Reese's Chewy Chocolate Cookies
Ingredients & Directions 2 c All-purpose flour 3/4 c Hershey’s Cocoa 1 ts Baking soda 1/2 ts Salt 1 1/4 c Butter or margarine – softened 2 c Sugar 2 Eggs 2 ts Vanilla extract 10 oz Reese’s Peanut Butter Chips Heat oven to 350 degrees Fahrenheit. Stir together flour, cocoa, baking soda and salt. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.) Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 4-1/2 dozen cookies. Pan Recipe: Spread batter in greased 15-1/2×10-1/2×1-inch jelly-roll pan. Bake at 350 degrees Fahrenheit 20 minutes or until set. Cool completely in pan on wire rack; cut into bars. About 4 dozen bars. Ice Cream Sandwich: Prepare CHEWY CHOCOLATE COOKIES as directed; cool. Press small scoop of vanilla ice cream between flat sides of cookie. Wrap and freeze. High Altitude Directions Increase flour to 2 cups plus 2 tablespoons. Decrease baking soda to 3/4 teaspoon. Decrease sugar to 1-2/3 cups. Add 2 teaspoons water with flour mixture. Bake at 350 degrees Fahrenheit, 7 to 8 minutes. Yield increases to about 6 dozen. Hershey’s is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal- Yields 72 Servings
Quick Potato Pancakes
Ingredients & Directions 6 lg Potatoes; peeled and -quartered 2 md Onions; peeled and cut in -pieces 1/4 c Milk 2 Eggs 1/4 c Flour 1/8 ts Baking powder 1 ts Salt 1/8 ts Pepper Put potatoes and onions in blender; add milk and chop. Add rest of ingredients; turn to blend. Blend until mixed. Heat electric frying pan to 350 degrees; grease lightly. Drop potato mixture by large tablespoonful into fry pan. Cook until golden brown on underside; turn and cook on other side until golden brown. Serve hot with sour cream or butter and syrup. Makes 24 pancakes. busted by sooz Yields 4 Servings
Lemon Poppy Seed Bread
Ingredients & Directions 3/4 c Water 3 c Bread flour 1 1/2 tb Dry milk 1 ts Salt 1 1/2 tb Butter 3/4 c Lemon Yogurt 2 tb Honey 1/2 c Almonds, toasted & sliced 1 tb Lemon peel 3 tb Poppy seeds 2 ts Lemon extract 2 ts Yeast You can also use sour cream instead of the yogurt for a bit of a different taste. Load as directed for your bread machine. Yields 12 Servings
