Brownie Pudding

I was trolling my Better Homes & Gardens cookbook on Monday, and came across this recipe. I thought I'd try it for our FHE treat, and it didn't disappoint! I baked it while we were eating dinner, pulled it out right as we finished, and then it cooled while we had FHE.  Perfect timing!

It is labeled as a "Best Loved" recipe, and now I know why! I would describe it as a molten lava cake-brownie. Not really a pudding at all like the name says. You end up with a warm chocolate sauce underneath the brownie.  Sehr lecker!!  To quote the cookbook: "This classic cake comes from the pages of the January 1944 issue of Better Homes and Gardens magazine."

BROWNIE PUDDING

Prep: 15 min  Bake: 40 min Oven: 350 Cool: 45 min  Makes: 6-8 servings

1 cup all-purpose flour

3/4 cup granulated sugar

2 tbsp unsweetened cocoa powder

2 tsp baking powder

1/4 tsp salt

1/2 cup milk

2 tbsp cooking oil

1 tsp vanilla

1/2 cup chopped walnuts

3/4 cup packed brown sugar

1/4 cup unsweetened cocoa powder

1 1/2 cups boiling water

vanilla ice cream (not really optional)  ;)

1.  Grease an 8x8x2-inch baking pan; set aside.  In a medium bowl stir together the flour, granulated sugar, the 2 tbsp cocoa powder, the baking powder, and salt.  Stir in the milk, oil, and vanilla.  Stir in the walnuts.

2.  Pour batter into prepared baking pan.  In a small bowl stir together the brown sugar and the 1/4 cup cocoa powder; stir in the boiling water.  Slowly pour water mixture over batter.

3.  Bake in a 350 degree oven for 40 minutes.  cool on a wire rack for 45 to 60 minutes.  Serve warm.  Spoon cake into dessert bowls; spoon sauce over cake.  If desired, serve with vanilla ice cream.

Chocolate Crinkles

This recipe comes from Judy Bivin (from the 30th ward?)

Cream:
1/2 cup shortening + 2Tbsp
1 2/3 granulated sugar
2 tsp vanilla

Add:
2 eggs
2 1-oz squares unsweetened chocolate, melted (6T cocoa)

Sift:
2 cups sifted, all-purpose flower
2 tsp baking powder
1/2 tsp salt

1/3 cup milk
1/2 cup chopped walnuts (optional)

Add flour mixture alternately with milk.  Chill 3 hours.  Form 1 inch balls.  Roll in confectioners sugar.  Place on greased cookie sheet.  Bake at 350 for 15 min.

Chocolate Cake (Dorothy Boyd)

For anyone outside the family reading this, this chocolate cake is AMAZING. Our dad used to make it every Sunday after church because he (and we ) all love it.  We eat ridiculously large portions and never feel guilty.  When asked how much you want, it's typically "Half row or third?"  Just make sure you have milk to go along with it!

And again, apologies.  I don't have any directions, just ingredient list.  That's how we Lukes do it apparently. 

2 cups sugar

1 cup shortening
2 eggs
2 1/2 cups sifted flour
2 teaspoons soda
Pinch salt
1/2 cup cocoa
1 cup sour milk
1 cup boiling water

Bacon large loaf pan at 350° for 30 minutes. (*Dad wrote this using his Dragon software and I love that it says Bacon!)  I find that in Nebraska it's more like 40 minutes.

 Butter Chocolate frosting

1/4 cup softened margarine
1 teaspoon vanilla
Pinch salt
4 cups powdered sugar
6 tablespoons cocoa
1/3 to 1/2 cup milk

Mom's Fudge

Here's how you make fudge:

Buy the Kraft marshmallow creme...follow the recipe on the back for fantasy fudge.  Voila!  Mom might have a few tricks to tell us how she really makes it.  I think she changes the timing and uses chocolate chips, so she has a measurement for that.

Chocolate Chip Pancakes

Chocolate Chip Pancakes

I originally found this recipe here and me and the kids love them! I get a lot of great recipes from her site. She makes them with whole wheat flour and I've just always used regular white flour.

I use her suggestion and freeze extras, then my kids can have pancakes on days that I'm too lazy to make them. :)

Chocolate Chip Pancakes

2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
2 beaten eggs
2 cups milk, buttermilk or sour milk*
4 tablespoons melted butter (you can also use oil or coconut oil, but we prefer butter)
1/3 cup chocolate chips

Combine flour, sugar, baking powder and baking soda in a bowl. Combine the eggs, milk and melted butter in a separate bowl.

Make a well in the center of the flour mixture and add egg mixture and chocolate chips. Stir until just moistened.

Cook on a greased pancake griddle. Serve immediately or cool and freeze.

To freeze: Lay cooked and cooled pancakes on a baking sheet and stick in the freezer for 30 minutes to an hour (until frozen). Remove from pan and place in airtight freezer bags or containers.
To thaw: Take desired number of pancakes out of freezer bags and heat one to two at a time in the microwave for one to two minutes. Or, place on a baking sheet and cook in a 350-degree oven for 15 to 20 minutes until heated through. Serve immediately.
Makes around 10 regular-sized pancakes. I usually double or quadruple the recipe when I make it for the freezer.