2 cups sugar
4 eggs
1/4 cup cocoa
1 cup melted butter
2 T. vanilla
1 t. salt
1 1/2 cups flour
1 1/2 cups nuts (optional, but not really cuz nuts are the yummiest!)
Grease 9x13 pan. Bake at 375 for 25 minutes. (I always have to play with the time... Rebby bakes them at 350 for 30? or something.)
Frost when cooled completely.
Frosting
1/2 cup melted butter
2 T. cocoa
3 cups powdered sugar
milk, as needed
Whisk butter and cocoa until smooth. Add powdered sugar. Mix well. Add milk if necessary for consistency.
YUM!!
Showing posts with label chocolate. Show all posts
Showing posts with label chocolate. Show all posts
Sunday, September 5, 2010
Monday, August 30, 2010
Coconut Cream Pie (Nene’s Variation)
Vanilla Cream Pie (for variations, see noted at end)
10-inch pie * (amounts for two pies)
10 inch baked pie shell
¾ cup sugar …………………. (1 ½ c.)
¼ cup + 3 T. cornstarch ………. (3/4 c. mounded about 1 T. more)
1 tsp. salt ……………………… (2 tsp.)
4 cups milk (use whole or 2 %) … (8 c.)
5 egg yolks ……………………….. (10 yolks)
3 Tbsp. butter softened ……… (6 Tbsp.)
1 Tbsp. plus 2 tsp. vanilla… (3 T. (or so)
Bake pie shell. Stir together sugar, cornstarch and salt in saucepan. Blend milk and egg yolks; gradually stir into sugar mixture, stirring to get lumps out as you slowly pour into sugar. Cook over medium heat until thickened and then boil for one minute. (it's a very slow boil) Remove from heat and blend in butter and vanilla. Immediately pour into baked pie shell; press plastic wrap (I used wax paper or parchment paper) onto filling. Chill pies thoroughly, at least 2 hours. If desired, serve pie with sweetened whipped Cream.
Variations:
Coconut Cream Pie: Make vanilla pie filling except – decrease vanilla to 2 tsp. (4 tsp.) and stir in 1 c., or more to taste, flaked coconut (2 c.). Sprinkle coconut on top of whipped cream to garnish (and add flavor, of course).
Chocolate Cream Pie: Make vanilla filling except – increase sugar to 1 ½ cups (3 c.) and cornstarch to 1/3 c. (2/3 c.). Omit butter and stir in 2 oz. melted unsweetened chocolate with the vanilla.
10-inch pie * (amounts for two pies)
10 inch baked pie shell
¾ cup sugar …………………. (1 ½ c.)
¼ cup + 3 T. cornstarch ………. (3/4 c. mounded about 1 T. more)
1 tsp. salt ……………………… (2 tsp.)
4 cups milk (use whole or 2 %) … (8 c.)
5 egg yolks ……………………….. (10 yolks)
3 Tbsp. butter softened ……… (6 Tbsp.)
1 Tbsp. plus 2 tsp. vanilla… (3 T. (or so)
Bake pie shell. Stir together sugar, cornstarch and salt in saucepan. Blend milk and egg yolks; gradually stir into sugar mixture, stirring to get lumps out as you slowly pour into sugar. Cook over medium heat until thickened and then boil for one minute. (it's a very slow boil) Remove from heat and blend in butter and vanilla. Immediately pour into baked pie shell; press plastic wrap (I used wax paper or parchment paper) onto filling. Chill pies thoroughly, at least 2 hours. If desired, serve pie with sweetened whipped Cream.
Variations:
Coconut Cream Pie: Make vanilla pie filling except – decrease vanilla to 2 tsp. (4 tsp.) and stir in 1 c., or more to taste, flaked coconut (2 c.). Sprinkle coconut on top of whipped cream to garnish (and add flavor, of course).
Chocolate Cream Pie: Make vanilla filling except – increase sugar to 1 ½ cups (3 c.) and cornstarch to 1/3 c. (2/3 c.). Omit butter and stir in 2 oz. melted unsweetened chocolate with the vanilla.
Banana Cream Pie: 2 Ripe bananas (4). Peel and slice bananas, arrange layer of banana slices about 1/2" deep in baked pie shell. Pour in cooled filling. Chill thoroughly. Top with sweetened whipped cream.
If you have too much filling then put it in bowl and eat it ☺
Brony’s Pie Crust
2 c. flour
1 tsp. salt
2 tsp. sugar
2/3 c. shortening including at least 2 Tbsp. butter (Clancy uses all butter)
5 – 7 Tbsp. water
Combine flour, salt, and sugar in large mixing bowl. With pastry cutter or fork, cut shortening/butter into flour mixture until it is all fine meal texture. Stir in water. Form 2 balls. Roll into desired size. Note: Originally, this had no sugar or butter. The less you work the dough, the flakier this will be.
If you have too much filling then put it in bowl and eat it ☺
Brony’s Pie Crust
2 c. flour
1 tsp. salt
2 tsp. sugar
2/3 c. shortening including at least 2 Tbsp. butter (Clancy uses all butter)
5 – 7 Tbsp. water
Combine flour, salt, and sugar in large mixing bowl. With pastry cutter or fork, cut shortening/butter into flour mixture until it is all fine meal texture. Stir in water. Form 2 balls. Roll into desired size. Note: Originally, this had no sugar or butter. The less you work the dough, the flakier this will be.
Chocolate Sauce/Hot Fudge
1/2 c. butter
4 oz. semi-sweet chocolate (abt 1 c.)
1 c. sugar
½ c. cream
1/3 c. Karo
dash of salt
Bring to boil. Boil for 1 minute then add a lid full of Vanilla. (app.1/2 teaspoon)
4 oz. semi-sweet chocolate (abt 1 c.)
1 c. sugar
½ c. cream
1/3 c. Karo
dash of salt
Bring to boil. Boil for 1 minute then add a lid full of Vanilla. (app.1/2 teaspoon)
Boston Brown Betty
8x8 Pan (Doubled = 9x13)
1 c. flour (2 c. flour)
2 t. baking powder (4 t. baking powder)
½ t. salt (1 t. salt)
2/3 c. sugar (1 1/3 c. sugar)
2 T. cocoa (¼ c. cocoa)
2 T. melted shortening (¼ c. melted shortening) or butter or oil
1 t. vanilla (2 t. vanilla)
½ c. nuts. (1 c. nuts)
½ c. milk (1 c. milk)
Stir all ing. til smooth, add nuts. Put in 8x8 greased pan. Mix 1 c. (2c) brown sugar & 2 T. (1/4 c.) cocoa, sprinkle over top of batter. Pour 1 c. (2 c) boiling water over all. Bake at 350° 20-30 min.
1 c. flour (2 c. flour)
2 t. baking powder (4 t. baking powder)
½ t. salt (1 t. salt)
2/3 c. sugar (1 1/3 c. sugar)
2 T. cocoa (¼ c. cocoa)
2 T. melted shortening (¼ c. melted shortening) or butter or oil
1 t. vanilla (2 t. vanilla)
½ c. nuts. (1 c. nuts)
½ c. milk (1 c. milk)
Stir all ing. til smooth, add nuts. Put in 8x8 greased pan. Mix 1 c. (2c) brown sugar & 2 T. (1/4 c.) cocoa, sprinkle over top of batter. Pour 1 c. (2 c) boiling water over all. Bake at 350° 20-30 min.
Texas Sheet Cake
Texas Sheet Cake
2 c. sugar 2 c. flour
1 c. butter 4 T. cocoa
1 c. water ½ c. buttermilk
2 eggs lightly beaten 1 tsp. soda
½ tsp. cinnamon 1 tsp. vanilla
Sift sugar and flour together, set aside. Melt butter and stir in cocoa, then add water and bring to a rapid boil. Pour cocoa mixture into sugar and flour mixture and stir till beaten well. Add the buttermilk, eggs, soda, cinnamon and vanilla and stir till blended. Pour into jelly roll pan and Bake about 25 minutes at 350°.
Frosting - Make 5 minutes before cake is done.
½ c. butter (1 stick) 4 T. cocoa
¼ c. plus 2 T. milk 1 tsp. vanilla
1 c. chopped nuts 1 box powdered sugar, sifted
Melt butter, stir in cocoa to blend. Stir milk into mixture and bring to a boil.
Add powdered sugar, vanilla and nuts and stir until blended. Spread on warm cake.
2 c. sugar 2 c. flour
1 c. butter 4 T. cocoa
1 c. water ½ c. buttermilk
2 eggs lightly beaten 1 tsp. soda
½ tsp. cinnamon 1 tsp. vanilla
Sift sugar and flour together, set aside. Melt butter and stir in cocoa, then add water and bring to a rapid boil. Pour cocoa mixture into sugar and flour mixture and stir till beaten well. Add the buttermilk, eggs, soda, cinnamon and vanilla and stir till blended. Pour into jelly roll pan and Bake about 25 minutes at 350°.
Frosting - Make 5 minutes before cake is done.
½ c. butter (1 stick) 4 T. cocoa
¼ c. plus 2 T. milk 1 tsp. vanilla
1 c. chopped nuts 1 box powdered sugar, sifted
Melt butter, stir in cocoa to blend. Stir milk into mixture and bring to a boil.
Add powdered sugar, vanilla and nuts and stir until blended. Spread on warm cake.
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