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Desserts

January 1, 2012
Fudge Brownies
From Sue G.
(See her notes at  the end of recipe)
2 sticks butter
4 squares unsweetened chocolate
1 pkg chocolate chips (6 oz or 1 cup)
(I usually go heavy on these –like a heaping measure of chips–and make it with half semi and half milk; I have been making this for so many years I don’t remember what the original recipe calls for. If you love dark chocolate,  I would make them half and half.)
2 cups sugar
2 cups flour
4 eggs
2 tsp. vanilla
1 cup walnuts
Combine butter, chocolate and chips in 5 qt. dutch oven. Stir over low heat and cook til melted. Remove from fire and add (one at  a time and mix before next ingredient) sugar, eggs, flour and vanilla. Add nuts or sprinkle on top if desired. Bake at 325  in 9×13 lightly greased pan for 30-35 minutes.

Icing (optional)
2 oz unsweetened chocolate
2 tbl butter
2 cups powdered sugar
3 tbl hot water

ADDED INFO TO THE BROWNIE RECIPE:

These are sweet enough without the frosting; if I don’t use frosting, I dust them with powdered sugar just for show. What I love about this recipe is that it can be made at the last minute because it doesn’t want softened butter, it wants melted butter.

The nuts are optional. I love them and put them in with the batter. My aunt prefers to sprinkle them on top, an option that is viable but would require LESS THAN A CUP OF NUTS! In fact, just sprinkle them on in the amount you desire. And no nuts at all is okay, too.

Also, the frosting: You melt the butter and chocolate on top of the stove in a pan (what? you wanted to melt it in the micro? ok, but watch carefully. nothing tastes worse than burned chocolate AND burned butter! I only melt chocolate in the micro for my peppermint bark ). I just want to make sure for those of you who use the already melted packets of baking chocolate that the butter needs to be melted too. I have never used the already melted chocolate, so I would stick with my recipe using the bars of baking chocolate to ensure the proper outcome.

This brownie is very much like fudge rather than a cake type brownie.  Hope you enjoy them.


Hot Fudge Ice Cream Bar Dessert
From Sue G.

(Sue hasn’t made these yet, but the recipe was shared with her and she wanted to pass it along)

Ingredients

  • 1 (16 ounce) can chocolate syrup (I wonder if this is hot fudge syrup because of the name of the recipe?)
  • 3/4 cup peanut butter
  • 19 ice cream sandwiches
  • 1 (12 ounce) container frozen whipped topping, thawed
  • 1 cup salted peanuts

Directions
Pour the chocolate syrup into a medium microwave safe bowl and microwave 2 minutes on high. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature.

  1. Line the bottom of a 9×13 inch dish with a layer of ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, 1 hour. Cut into squares to serve.

 

Cherry Pineapple Crunch Cake
From Sharon Price  

1 can Cherry Pie Filling
1 can Crushed Pineapple
1 cup Chopped Pecans
1 box Yellow Cake Mix
2 sticks margarine, melted 

Fill bottom of long casserole dish with pie filling.  Add pineapple on top of this (spread carefully if necessary).  Pour box of cake mix evenly over fruit.  Sprinkle nuts evenly over top.  Pour melted margarine on top.  Bake at 325 degrees for about 1 hr & 15 min or until lightly browned.

Store in refrigerator.

 

Chocolate Cherry Dr. Pepper Cake
From Janet

1 box chocolate cake mix
12 oz Diet Dr. Pepper

Mix two ingredients together and bake according to time and temperature directions on cake mix box in a 9 X 13 inch cake pan.
Cool completely then top with one can of cherry pie filling.
Add a teaspoon of whipped topping per serving if desired.

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