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Chocolate mix cookies
- 1 pkg. (21.5 oz.) Betty crocker fudge brownie mix
- 1/4 c. Flour
- 1/4 c. Vegetable oil
- 3 tbsp. Water
- 2 eggs
- 1/2 c. Chopped nuts
- 1 c. Chocolate chips, peanut butter chips, butterscotch chips or m&m's®
combine all ingredients.
Someone asked if i had a recipe for eggless brownies. I was cleaning my apartment and found this recipe in my kitchen. It's the best tasting eggless brownie recipe i've found, but it's not perfect. You really have to add stuff to make the brownies taste good. I would definitely add the walnuts or any other type of nut. Also, add chocolate chips (try mixing a few types... White, semi-sweet, and milk). The flour "paste" prevents the floury taste many eggless baked goods end up with.
- 1/3 cup all-purpose flour
- 1 cup water
- /2 cup butter
- /3 cup unsweetened cocoa powder
- 2 cups white sugar
- 1 teaspoon vanilla extract
- cups all-purpose flour
- 1/2 teaspoons baking powder * 1/2 teaspoon salt
- 1/2 cup chopped walnuts (optional)
- 1. Preheat oven to 350 degrees f (175 degrees c). Grease a 9x13 inch pan. In a heavy saucepan combine the 1/3 cup of flour and water. Cook over medium heat stirring constantly until thick. Transfer to a mixing bowl and set aside to cool.
- In a small saucepan, melt butter. When butter has melted, add the cocoa and mix until smooth; set aside to cool. Beat the sugar and vanilla into the cooled flour mixture. Stir in the cocoa mixture until well blended. Combine the flour, baking powder and salt, stir into the batter until just blended. Fold in walnuts if desired. Spread evenly in the prepared pan.
- Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool before cutting into bars.
A rich, dark chocolate brownie which is ideal for a tea party or even as a dessert if served with a dollop of vanilla ice-cream.
Preparation time : 15 mins.
Cooking time : 5 mins.
Makes 1 brownie (8 pieces).
- 1 cup plain flour (maida)
- ½ teaspoon baking powder
- ½ teaspoon soda bi-carbonate
- 2 cups (250 grams) dark chocolate, chopped
- ½ cup butter, softened
- ¼ cup castor sugar
- ¼ cup curds, beaten
- 1 teaspoon vanilla essence
- ½ cup walnuts, chopped
- 1 teaspoon butter for greasing
- grease proof paper for lining
to grease and line is to first grease the bowl with butter or vabaspati and then line with a piece of greaseproof paper.
- Grease and line a 150 mm. (6") diameter shallow, microwave safe bowl and keep aside.
- Sift together the flour, baking powder and soda bi-carb and keep aside.
- In a microwave safe bowl, add the chocolate pieces and microwave on high for 1 minute. Remove and stir lightly to get a smooth mixture. Keep aside.
- In another bowl, add the butter and castor sugar and stir with a wooden spoon till the mixture is soft and creamy.
- Add the melted chocolate to the butter mixture and mix lightly.
- Add the curds, vanilla essence, flour mixture and walnuts and mix lightly.
- Pour the batter into the greased and lined dish and microwave on high for 3 minutes.
- Reduce the temperature to 70% power and microwave for another 1 minute. Remove and keep aside.
Preheat oven to 350 degrees f (177 degrees c). Place rack in the middle of the oven. Line 16 muffin pans with paper liners or spray with a non stick vegetable spray.
In a medium sized bowl, whisk the ricotta cheese and then add the eggs, one at a time, beating well after each addition. Add the milk, vanilla extract, and cooled and melted butter, mixing well. Set aside.
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and cocoa powder. Add the ricotta mixture to the flour mixture. Stir just until combined and then fold in the chocolate chips. Do not over mix this batter or the muffins will be tough when baked.
Divide the batter amongst the 16 muffin cups using two spoons or an ice cream scoop.
Place in the oven and bake about 20 minutes or until lightly browned and a toothpick inserted in the center of a muffin comes out clean. Remove from oven and place on a wire rack to cool.
Makes 16 regular-sized muffins.
1 cup cheese
2 large eggs
1 1/3 cup (320 ml) milk
1 tablespoon pure vanilla extract
4 tablespoons (57 grams) unsalted butter, melted and cooled
2 cups (260 grams) all-purpose flour
1 1/4 cups (250 grams) granulated white sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup (60 grams) dutch processed cocoa powder, sifted
1 cup (170 grams) semisweet chocolate chips
cool whip fruit salad
1 lg. Can fruit cocktail
1 lg. Can cling peaches
1 reg. Can crushed pineapple
1 sm. Can mandarin oranges
1 c. Mini marshmallows
1 handful coconut & walnuts
1 sm. Pkg. Pistachio pudding
1 lg. Cool whip
drain fruit. Mix all ingredients. Chill.
Whipped cream fruit salad
1 (17 oz.) Can fruit cocktail, drained
1 can mandarin oranges, drained
1 sliced banana
1 med. Apple, cut in chunks (may take skin off or leave on)
3/4-1 c. Miniature marshmallows
1-2 c. Whipped cream
mix all ingredients (except whipped cream) together in large bowl. Fold in whipped cream and mix together to coat all fruit.
Fruit whip pie
2 c. Fruit pulp
3 egg whites
3/4 c. Sugar
1/2 c. Nuts
put fruit pulp (fresh or canned) through coarse strainer. Add sugar, nuts, and egg whites beaten. Stiff. Pour into pie shell. Bake 20 minutes at 300 degrees. Cool and cover with whipped topping. Fruit is whatever you wish.
Graham Cracker Crust
Here is a lovely cranberry cream cheese tart that is dressed for the holiday season. It has a ginger and graham cracker crumb flavored crust, a no bake cream cheese filling, and is topped with a delicious homemade cranberry-raspberry sauce. It is quick and easy to make and is enjoyed by both children and adults.
Your browser may not support display of this image. This is an easy dessert to put together as it uses a graham cracker crumb crust which is, by far, the simplest of all the pie crusts. If you have problems with getting the right crust consistency, the test to see if you have the right amount of crumbs to melted butter is, once you have mixed the ingredients together, to squeeze some in your fist and if they hold together, you have the perfect crust. To liven up the flavor of the crust with a subtle ginger taste, i have added some crushed ginger cookies along with the graham cracker crumbs. Once the crust is made and left to chill in the refrigerator, the next step is to simply mix the filling ingredients together. The filling is then poured into the crust, covered, and left to chill in the refrigerator several hours or even overnight.
While this tart is excellent with a medley of fresh berries, it is lovely with a cran-raspberry sauce. The sauce has a nice sweet tangy flavor and is made by cooking fresh cranberries and either fresh or frozen raspberries with sugar and a little lemon or orange zest. If you like you can also add a splash of cherry brandy (kirschwasser or kirsch). I like to serve the sauce separate, alongside the tart, so everyone can have as much, or as little, as they like.
Crust: mix together the graham cracker crumbs, ginger cookie crumbs, sugar, and melted butter. Press onto the bottom and up the sides of a well greased 8-9 inch (20-23 cm) tart pan with removable bottom. (a spring form pan can also be used. Press the crumb mixture onto the bottom and about one inch (2.5 cm) up the sides of the pan.) Cover with plastic wrap and place in the refrigerator to chill while you make the filling.
Filling: in the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the sugar and beat until light and fluffy. Scrape down the sides of the bowl and beat in the vanilla extract.
In a clean bowl, beat the whipping cream until soft peaks form. Gradually fold or beat the whipped cream into the cream cheese mixture. Pour the filling over the chilled graham cracker crust and smooth the top. Cover and refrigerate several hours or overnight. Serve with the cran-raspberry sauce.
Cran-raspberry sauce: in a large saucepan combine all the ingredients. Cook over medium heat, stirring often, until the sauce thickens and is bubbly. Remove from heat and let cool. (note: taste and add more sugar as needed.) Cover and store in the refrigerator. Makes about 2 cups (480 ml).
Serves about 6 - 8 people.
Graham cracker crust :
1 cup (100 grams) graham cracker crumbs or digestive biscuits (crushed)
1/2 cup (50 grams) crushed ginger cookies (homemade or store bought)
2 tablespoons (30 grams) granulated white sugar
5 - 6 tablespoons (70 - 85 grams) unsalted butter, melted
one 8-ounce (227 grams) cream cheese, at room temperature
1/4 cup (50 grams) granulated white sugar
1 teaspoon pure vanilla extract
1 cup (240 ml) heavy whipping cream
Cran-raspberry Sauce :
3 cups (300 grams) frozen unsweetened raspberries
2 cups (200 grams) fresh cranberries
1/2 cup (100 grams) granulated white sugar (or more to taste)
zest of a lemon or orange (optional)