Brownie Mix Rocky Road Bars Note from Cheri: The recipe and text below is reprinted with permission from The Ultimate Brownie Book by Bruce Weinstein (2002, William Morrow). This encyclopedic reference to America's favorite treat contains thousands of ways to make brownies, blondies, frostings and even doctored brownie mix recipes for easy desserts. Rocky Road candy was popularized in the 1920s, at a time when the roads across the nation were first being paved; the bumps of marshmallows and nuts looked, of course, like old country roads. Since a rocky road was a primitive one, this candy was popularized as a "homemade" Ozark delight. (It was actually a Fannie Farmer recipe picked up by a nut company.) Here we've brought that classic combination of marshmallows, nuts, and chocolate to a doctored brownie mix for a quick and easy treat. unsalted butter for the pan all-purpose flour for the pan 1 package (19.9-ounce) brownie mix, or any brownie mix suitable for a 9 X 13-inch baking pan 3 large eggs, at room temperature, lightly beaten 8 tablespoons (1 stick) unsalted butter, melted 1 1/4 cup milk (whole, low-fat, or fat-free) 3 cups mini marshmallows 1 cup chopped walnuts 6 ounces semisweet chocolate chips (about 1 cup), or chopped semisweet chocolate Makes twenty-four 2 1/4 X 2 1/8-inch Brownie Bars 1. Position the rack in the lower third of the oven. Preheat the oven to 350°F. Butter and flour a 9 X 13-inch baking pan; set it aside. 2. Place the brownie mix, beaten eggs, melted butter, and milk in a large bowl; stir with a wooden spoon until smooth, then pour into the prepared pan. Bake for 30 minutes, or until a toothpick or cake tester comes out with a few moist crumbs attached. 3. The moment the pan is out of the oven and on a wire rack, sprinkle the marshmallows over the top, followed by the nuts and the chocolate chips. Cover the pan with aluminum foil to hold in the heat for 5 minutes; then uncover the pan and cool for an additional 30 Minutes. 4. Cut the brownies into 24 pieces while they're still in the pan. Carefully remove them with an offset spatula. Serve immediately, or let cool completely before covering tightly with plastic wrap for storage at room temperature for up to 4 days. The brownies can also be tightly wrapped in wax paper, sealed in a freezer-safe bag, and frozen for up to 3 months; allow them to thaw at room temperature before serving. To Vary This Recipe: Substitute chopped pecans for the walnuts. Instead of the semisweet chocolate chips, you can substitute: butterscotch chips milk chocolate chips mint chocolate chips peanut butter chips white chocolate chips and/or stir any of the following flavorings into the batter with the milk: 1 tablespoon vanilla extract 2 teaspoons rum extract 2 teaspoons ground cinnamon 1 teaspoon almond extract
Candied Orange, Grapefruit or Lemon Peel Note from Cheri: This recipe, which is a frugal way to use up an over-abundance of citrus fruit, is from Tawra Jean Kellam's wonderful book Not Just Beans: 40 years of Frugal Family Favorites. peels from 3 large oranges, grapefruits or lemons* 1 teaspoon salt 3 cups sugar water Cut the peel on each fruit into quarters. Pull the peel off in these quarter sections. Slice peel into 1/4 inch-wide strips. In a saucepan add salt and cover with cold water. Boil 15 minutes, pour off water and add fresh water. Boil 20 minutes. Change water again and boil another 20 minutes. Drain and cover with 2 1/2 cups sugar and 1 cup water. Simmer, stirring constantly, until all the syrup has boiled away. Do not let the peels scorch. Spread on wax paper. Roll peels in remaining sugar. Let dry. Store in an airtight container. Keeps one week or can be frozen. *If non-organic fruit is used wash peels thoroughly before peeling.
Apple Pandowdy Note from Cheri: Shoo Fly Pie and Apple Pandowdy. The song by Dinah Shore was one of the best selling records of 1946. Lately a new generation has been introduced to the catchy tune, due to its use in a popular Lexus TV commercial. But unlike their older music loving counterparts, most of today's kids have never had the pleasure of eating these two old fashioned desserts that Dinah just "couldn't get enough of." Shoo Fly Pie is a traditional Pennsylvania Dutch dessert. Brown sugar, molasses, shortening, salt, and spices were all non-perishable ingredients that could survive the long ocean's crossing to America made by German immigrants. The pie's unusual name is said to be due to the fact that pies were traditionally set to cool on windowsills, and due to the sweet ingredients, the cook would constantly have to shoo the flies away. Apple Pandowdy is one of a family of simple desserts, known in different parts of the world as cobblers, duffs, grunts, slumps and pandowdies. These desserts have subtle variations, but the base of all of them is fruit baked with a sweet biscuit or cake dough top. The exact origin of the name Pandowdy is unknown, but it is thought to refer to the dessert's plain or "dowdy" appearance. Looks can be deceiving, apple pandowdy is delicious, especially topped with a bit of ice cream or whipped cream. Both these desserts are super easy to make, yet win rave reviews from diners. Try some tonight. Your dinner guests just won't be able to get enough of that wonderful stuff! 1 1/4 C butter 2/3 C sugar 1 egg 1 C milk 2 1/2 C flour 3 tsp. baking powder 1/2 tsp. salt 4 C peeled, sliced apples 1/3 C brown sugar 2 tsp. cinnamon 1/2 tsp. nutmeg whipped cream or ice cream for garnish Serves 8 Preheat oven to 350° F. Combine flour, baking powder and salt, set aside. Butter a 9" square baking dish. Place sliced apples in buttered baking dish and sprinkle with a mixture of brown sugar, cinnamon and nutmeg. Cream butter and sugar until fluffy. Mix in egg. Add flour mixture, alternating with milk, beginning and ending with flour mixture to make a stiff batter. Spread batter evenly over apples (see photo) and bake for about 50 minutes or until golden brown. Cool for at least ten minutes before serving. You can serve this dish right out of the pan, or invert it onto a serving plate like an upside-down cake, warm or at room temperature. Top with whipped cream or ice cream. Shoo Fly Pie Recipe 1 unbaked 9" pie crust Crumb Topping: 1 C flour 1/2 C light brown sugar 1 tsp. cinnamon 1/2 tsp. nutmeg 1/3 C butter Liquid Bottom 1 C boiling water 1/2 C light molasses 1/2 C dark corn syrup 1 tsp. baking soda 1 egg, beaten whipped cream for topping Note: You can make this pie using a full cup of molasses instead of the molasses/corn syrup mixture, but I find the flavor to be a little stronger than my liking, which is why I recommend the mixture. Serves 6-8 Preheat oven to 325° F. Mix the crumb topping ingredients together with a pastry blender until well mixed and mixture resemble fine crumbs. Set aside. Crumb topping is a bit of misnomer as the crumbs will be absorbed into the liquid bottom layer, but we'll get to this later. Mix molasses and corn syrup, add boiling water and stir to mix. Add baking soda and beaten egg and mix well. Spoon into an unbaked piecrust. Spoon the crumb mixture over the top of the pie. Place the pie on a baking sheet covered in aluminum foil ) trust me, if the pie shell overflows you don't want burning sugar syrup all over your oven) and bake for about 40 minutes or until pie is medium set and dark brown. Serve warm or chilled, top with whipped cream.
Berry Trifle Note from Cheri: The recipe and text below is reprinted with permission from Holly Clegg's Trim and Terrific Home Entertaining the Easy Way (2003, Courage Books). This book makes home entertaining easy with lots of great menus, recipes and entertaining tips. Best of all the recipes are all light and healthy (although you wouldn't know it to taste them and neither will your guests). Layers of cake, custard, and berries in a magnificent presentation is hard to beat! I am partial to a homemade custard but instant vanilla pudding may be substituted for a speedy version. Make ahead and refrigerate until serving. 1/2 cup sugar 1/3 cup cornstarch 3 cups skim milk 2 egg yolks, slightly beaten 1 teaspoon vanilla extract 1 reduced fat frozen pound cake (10 3/4 oz.), thawed 1/4 cup seedless raspberry jam 1/3 cup orange liqueur or orange juice 1 quart raspberries, strawberries, sliced or blueberries 1 container (8oz.) fat free frozen whipped topping, thawed 2 tablespoons sliced almonds, toasted Makes 16 Servings In a medium saucepan, stir together the sugar and cornstarch. Gradually add the milk, stirring until smooth. Stir in the beaten egg yolks. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Boil for 2 minutes, and remove from the heat. Stir in the vanilla, refrigerate until chilled. Cut pound cake into 1 inch slices. Arrange half of the slices on bottom of trifle bowl or deep glass bowl. Spread with raspberry jam and drizzle with orange liqueur. Layer with half the berries, half the custard and half the whipped topping. Repeat the layers with the remaining ingredients beginning with the pound cake and ending with the whipped topping. Top with toasted almonds.
4th of July Lemon Bar Flags Note from Cheri: Our friend Heidi Ott from CraftersCommunity.com gave us this clever cookie recipe. The color scheme is perfect for 4th of July Celebrations, but they're so delicious, you'll probably want to serve them all summer long. Shortbread Crust 1/2 cup (1 stick) butter , softened 1/2 cup firmly packed light-brown sugar 1 1/2 cups all purpose flour 1 teaspoon grated lemon rind Lemon Filling 1 1/2 cups sugar 1/2 cup lemon juice 1/2 cup water 2 tablespoons cornstarch 2 eggs 2 teaspoons grated lemon zest Toppings 1/4 cup confectioners sugar 1/4 cup blueberries 1 tube red gel frosting Heat the oven to 350°F. Grease a 9-inch square baking pan. Prepare the shortbread crust: In a large bowl, with an electric mixer on medium speed, beat the butter and brown sugar until light and fluffy. Reduce the mixer speed low, and beat in the flour and lemon rind until well combined; pat the mixture evenly into the prepared pan. Bake the crust 15 minutes, or until golden. Cool the crust in the pan on a wire rack. Meanwhile, prepare the Lemon Filling: In a 2-quart saucepan, mix 1 cup granulated sugar, the lemon juice, water, and cornstarch until well combined. Heat the mixture to boiling over medium-high heat, stirring constantly; cook 1 to 2 minutes longer or until the mixture thickens. Remove from the heat. In a medium-size bowl, with a wire whisk, beat the remaining 1/2 cup granulated sugar, eggs and the lemon rind until thick and lemon colored. Slowly beat the lemon mixture into the egg mixture until well combined. Pour the filling into the prepared crust. Bake the cookies 15 to 20 minutes, or until the filling is firm. Cool the cookies completely in the pan on a wire rack. Cut the cookies into 6 rectangular bars. Place the bars on a serving plate. Sprinkle confectioners sugar over the cookies. Create stripes across the bars with the red gel frosting. Place 6 blueberries in the top corner of each bar.
Backpacker Bars Note from Cheri: These bars are so good, you'll look forward to your next hike or camping trip. Don't be afraid to play around a bit with the ingredients. Don't like almonds? Use peanuts. Not so hot on raisins? Substitute dates or even dried apricots. Ditto butterscotch chips for chocolate. Or any combinations, thereof. You get the picture. 1 C butter 1 1/2 C brown sugar 1 C quick cooking oats 1 C whole wheat flour 1 C all purpose flour 1/2 C wheat germ 4 tsp. grated orange zest 4 eggs, lightly beaten 2 C sliced almonds 1 C chocolate chips 1 C chopped raisins 1/2 C shredded coconut Makes 12 Bars Preheat oven to 350°F. Cream butter with 1 cup brown sugar. Stir in oats, wheat flour, white flour, wheat germ, and orangezest. Press mixture into bottom of an ungreased 9 x13" baking pan. Combine eggs, almonds, chocolate chips, raisins, coconut (or whatever mixture you decide to use) and remaining 1/2 cup brown sugar. Mix gently, but thoroughly. Pour over butter mixture. Spread evenly. Bake 30-35 minutes and cool before cutting into bars.
Buttermilk Brownies Note from Cheri: This recipe and text below is reprinted with permission from Meals on the Move: Rush Hour Recipes by Holly Clegg, a Trim & Terrific (TM) cookbook. Holly says this recipe is perfect for when you have to bring dish, or provide food for a meeting -- like the PTA, scouts, or whatever committee or group you may have to feed. These rich brownies with a yummy icing are a chocoholic's dream. Sprinkle with toasted walnuts or mix walnuts with the frosting, if desired. Cut into small squares for pick ups! Buttermilk, made from nonfat milk, is low in fat -- with no butter at all! By using cocoa, you are getting chocolate without the saturated fat. 1 C water 1/3 C canola oil 2 C flour 2 C sugar 1/4 C cocoa 1/2 C buttermilk 1 teaspoon baking soda 1 large egg white, well beaten Chocolate Buttermilk Frosting (see recipe) Makes About 3 1/2 Dozen Brownies Preheat oven to 400° F. Combine water and oil in a small saucepan; bring to a boil. Combine flour, sugar, and cocoa in a mixing bowl. Add hot water mixture and stir well. Combine buttermilk and baking soda; stir until soda dissolves. Add buttermilk mixture and egg to batter; mix well. Spoon into a greased 15X10X1-inch jelly roll pan coated with nonstick cooking spray. Bake for 15 minutes. Frost brownies with Chocolate Buttermilk Frosting while warm. Cool and cut into squares. Chocolate Buttermilk Frosting (recipe) Buttermilk, made from nonfat milk, is low in fat -- with no butter at all! By using cocoa, you are getting chocolate without the saturated fat. 6 tablespoons margarine 1/3 C buttermilk 1/4 C cocoa 1 box (16 oz.) confectioner's sugar 1/2 teaspoon vanilla extract Combine margarine, buttermilk, and cocoa in a medium saucepan; bring to a boil. Add confectioner's sugar and vanilla, blend until smooth
Chocolate Peanut Butter Bars By Amanda Formaro A great way to get kids involved in the kitchen, is by preparing a recipe that will satisfy their sweet tooth. Many children love the opportunity to measure, mix, and bake, and don't even mind the clean up afterward. Try this easy to make, tasty treat with your kids. 1 C creamy peanut butter 6 tablespoons butter, softened 1 1/4 C sugar 3 eggs 1 teaspoon vanilla extract 1 C flour 1/4 teaspoon salt 2 C milk chocolate chips Makes 48 Bars Preheat oven to 350° F. In large mixer bowl, beat peanut butter and butter until smooth, about 1 minute. Add sugar, eggs and vanilla, and beat until creamy. Blend in flour and salt. Stir in 1 cup of the chocolate chips. Spread into ungreased 13x9 inch baking pan. Bake 25-30 minutes, or until edges begin to brown. Immediately sprinkle remaining morsels over cookie layer. Let stand 5 minutes until morsels become shiny and soft. Spread the rest of the chocolate chips evenly over top. Cool completely.
Chocolate Cream Cheese Marble Brownies Note from Cheri: This recipe is reprinted with permission from the Recipe Hall of Fame Dessert Cookbook. 4 oz. German sweet chocolate 2 tablespoons butter 2 eggs 1 teaspoon vanilla 3/4 C sugar 1/2 C flour 1/2 teaspoon baking powder 1/4 teaspoon salt Cheese Mixture 3 oz. cream cheese 1/4 C sugar 1 egg 1/2 teaspoon vanilla Makes 9 Brownies Preheat oven to 350° F. Grease and flour an 8-inch square baking pan. Prepare cheese mixture by creaming together cream cheese and sugar until fluffy. Blend in egg and vanilla. Set aside. Melt chocolate and butter together and cool. Beat eggs, vanilla and sugar together in a small bowl until thick. Sift together flour, baking powder and salt; then add to the egg mixture and beat well. Blend in cooled chocolate mixture. Spread half chocolate mixture in the prepared pan. Pour cheese mixture over and top with remaining chocolate mixture and swirl to marble (just stir through the layers with the blade of a butter knife). Bake for 40-45 minutes. Cool completely before cutting into squares.
Chocolate Drop Cookies Note from Cheri: These big, soft chocolate cookies are a favorite of kids of all ages. 1/2 C shortening 1 3/4 C flour 1 C sugar 1/2 tsp. baking soda 1 egg 1/2 tsp. salt 3/4 C buttermilk 1/2 C unsweetened cocoa powder 2 tsp. vanilla 1 C chopped walnuts or pecans (optional) Makes about 2 dozen Pre-heat oven to 300° F. Lightly grease a cookie sheet or line with parchment paper. Mix dry ingredients together. Cream sugar and shortening, beat in eggs, buttermilk and vanilla. Mix in nuts, if desired. Place rounded tablespoonfuls of dough on prepared baking sheets. Bake for 8-10 minutes. Cool on baking sheet for 3-5 minutes before moving to a wire rack to cool completely.
