Better than Sex Brownies

Gotten off the Web
The name of this dessert is not my name... Mairlyn Smith named and invented (?) them this... They are really good.
Set oven at 350 degrees.

1/2 c Unsatlted butter
2 oz. Unsweeted chocolate
2 oz. Semi sweet cholcolate
2 oz. Bitter sweet cholcolate
1 c Sugar
2 Eggs
1/2 t Vanilla
1/2 t Baking Soda
3/4 c Flour

Melt, chocolate in butter over double boiler, add sugar, mix well.
Add one egg and beat for 100 strokes, add other egg and beat 100 stokes, add vanilla, soda and flour, mix well.
Pour into a greased 9" x 9" pan.
Bake at 350 degrees for 21 minutes.

Enjoy... I don't think the hold up to their name, but they are really good...

Coconut Cream Pie

from Trudy Epperly (Really good pie)

8” Baked pie shell or graham cracker crust
½ c Sugar
3 T Cornstarch
¼ t Salt
2 c Milk
3 Egg yokes slightly beaten
1 t Butter or margarine
2 t Vanilla
1 ½ c Coconut (shredded)

Stir together sugar, cornstarch, salt, in saucepan. Blend milk and eggs, gradually stir into sugar mixture. Cook over medium heat stirring constantly until mixture thickens. Boil and stir one minute. Remove from heat. Blend in butter, vanilla, and coconut.

Pour into cooked pie shell and chill.

Christmas Cockaigne Bars

Chocolate Fruit Cake
from Barb Grackie

2 - 9 x 13 pan
350 degrees

2 ¾ c Brown sugar (1 pound)
6 Eggs
4 oz. Chocolate squares

3 c Flour
1 T Cinnamon
1 ½ t Cloves
½ t Allspice
1 t Soda
1 t Salt

½ c Honey or molasses
2 ½ c Citron, candied lemon, orange, pineapple and nuts (blanched
Almonds)

Sift sugar. Gradually beat sugar with eggs. Grate chocolate combine and sift, flour, cinnamon, cloves, allspice, soda and salt. Add sifted ingredients to egg mixture alternating with honey or molasses. Add fruits and nuts. Spread into two greased 9 x 13 pans. Bake at 350 degrees for 25 minutes. Cut into bars.

Or you can take a brownie mix and add fruit and spices for an easy version.

Date Bars

from Better Homes and Gardens Cookbook

Set oven at 350 degrees
9 x 13 Pan

½ c Shortening or butter
1 c Sugar

1 ½ c Flour (sifted)
½ t Soda
1 t Salt
1 ½ c Oats, quick cooking rolled
1 T Water

Date Filling
2 c Pitted dates
1 ½ c Water
Cover, cook, stirring often, until consistency of jam.

Cream together, shortening and sugar. Sift dry ingredients, stir into creamed mixture. Add oats and water. Mix until crumbly. Pat half of mixture in greased 9 x 13 pan. Spread with date filling. Top with remaining mixture, pat smooth. Bake at 350 degrees for 35 minutes. Cool and cut into bars or squares. Makes 32 1 ½” squares.

Caramel Corn

from Judy Cole

Turkey roaster
Set overn to 250 degrees

5 Qts. Popcorn
2 c Brown sugar
1 t Salt
1 c Butter
½ c Light Karo syrup
½ t Baking soda

Mix salt, butter, brown sugar, and syrup. On the stovetop in a heavy pan, stir and cook to 248 degrees (use a candy thermometer). Remove from heat, add soda, mix well (it will bubble up) pour over popped corn. Mix well. Bake in a 250-degree oven for 45 to 50 minutes. Stir every fifteen minutes to cover all corn with caramel. Store in tightly closed plastic bags.

"Bun" Candy

Recipe from Toni Tunistra
No bake - Stove top

1 lb. Confectioner sugar (2 ¾ cups)
½ c Cocoa
¼ t Salt
½ c Butter
4 T Milk
1 T Vanilla
1 c Peanuts
2 c Miniature marshmallows

Top of double boiler, add sugar, cocoa, salt, butter, milk and vanilla. Stir until melted and smooth. Add peanuts, coconut and marshmallows. Stir until marshmallows are slightly melted. Put into a 9 x 5 greased baking dish, refrigerate until cool.

Butter Tarts

Canadian Specialty
from Joyce

Cupcake tins
Set oven to 450/350 degrees

1 c Brown sugar
1 Eggs
1 t Vanilla
1/3 c Butter or margarine
2 T Milk
½ c Raisins or currants (soaked in warm water)

Make pastry and line cupcake tins to form tart shells. Prick dough with fork. Mix ingredients well & fill shells 2/3 full. Bake 450 degrees for 8 minutes. Reduce temperature to 350 degrees bake another ten minutes.

Scotch Shortbreads

Recipe from Barb Grackie

Cookie sheet
Set overn to 325 degrees

½ c Confectioner sugar (sifted)
1 c Butter (softened and creamed)

2 ½ c Flour (double sifted)
½ t Nutmeg (freshly ground)

Sift sugar, add gradually to creamed butter. Blend until light and creamy. Sift flour, add nutmeg and sift again. Mix with creamed sugar and butter mixture a little at a time until thoroughly mixed. Chill

Roll into 1/3” thickness. Cut into squares. I do this on the foil because they break easily. Separate and prick dough well in a pattern with fork.

Bake 325 degrees on foil lined cookie sheet for 20 minutes or until lightly colored.

Snack Squares

Recipe from Hazel Muller

8 square pan
No bake - Stove top

3 c Miniature marshmallows
½ c Peanut Butter, chunky style
½ c Butter or margarine
1 ½ c 100% Natural cereal
1 c Quick or old fashioned oats, uncooked
½ c Raisins or coconut

Melt marshmallows with peanut butter, and butter in heavy sauce-pan over low heat. Stir occasionally, until smooth. Add cereal, oats, raisins or coconut. Mix well. Press mixture into a greased 8” square pan. Cool, cut into squares.

Peanut Butter Treats

Recipe from Barb Grackie

9 x 13 pan
No bake - Stove top

2 c Smooth peanut butter
1 lb. Powdered sugar (about 2 ¼ cups)
1 c Brown sugar
½ c Margarine (softened)
1 t Vanilla

12 oz. Chocolate chips

Combine all ingredients except chips. Mix well until smooth, so not crumbly. Press into a 9 x 13 pan. Melt chips in double boiler. Spread over peanut butter mixture. Cut before chocolate has totally cooled and set. Cut into squares or bars.

Pecan Turtle Bars

Recipe from Barb Grackie

9 x 13 pan
Set oven to 350 degrees

Crumb crust
2 c Flour
1 c Brown sugar
½ c Margarine (softened)

1 c Pecan halves

Caramel sauce
¾ c Margarine
½ c Brown sugar, firmly packed

1 c Chocolate chops

Crumb crust: In large mixing bowl, combine flour, brown sugar, and margarine. Blend medium speed 2 to 3 minutes, until fine crumbs. Pat into 9 x 13 pan un-greased. Lay in pecan halves in an organized manner.

Caramel sauce: In heavy pan combine brown sugar & butter, cook on medium heat until it boils. Stir constantly. Drizzle over crumb crust and pecans.
Bake at 350 degrees for 18 to 22 minutes or until caramel layer is bubbly.
Remove from oven. Sprinkle immediately with chips. Allow chips to melt slightly then swirl with a knife. Do not spread chips, leave some whole.

Cool slightly before cutting.

Caramel Cake - Oooey Gooey Chewy Bars

Or as I call it Oooey Gooey Chewy Bars
Recipe from Lea Behrenwald

9 x 13 pan
Set overn to 350 degrees

1 German cake mix with pudding in mix
¾ c Melted butter or margarine
1/3 c Pet Evaporated Milk

48 Kraft Caramels
1/3 c Pet Evaporated Milk

1 c Nuts
1 c Chocolate chips

Mix cake, butter, and milk. Cut dough in half, pat one half in 9 x 13 pan. Bake at 350 degrees for 6 minutes.

Melt caramels in pet milk in double boiler.

Remove pan from oven, sprinkle nuts and chips, drizzle caramel over the cooked dough. It will be gooey. Try to not have it touch the sides of the pan. Pat out spoonfuls of the rest of the cake mix in your hand and lay as evenly as possible over the caramel mixture.

Bake 20 minutes more at 350 degrees. Cut into bars when half cooled.

Frosted Sugar Cookies

From The Joy of Cooking

Cookie sheet
Set oven at 375 degrees

Sift together and reserve.
2 ¾ c Sifted flour
1 t Baking powder
½ t Salt

Cream together
¾ c Soft butter
1 c Sugar

Add
2 Eggs
1 t Vanilla extract or vanilla & almond extract

Cream butter, add sugar cream until well blended. Beat one egg at a time, until light and fluffy. Pour into flour mixture, mix well. Chill for one hour or until firm. Roll a small amount of dough at a time on floured board to a 1/8” thickness. Keep remaining dough in refrigerator, until ready to use. Cut rolled out dough into desired shapes with floured cookie cutter. Put on a greased cookie sheet. Bake in preheated oven at 375 degrees for 8 to 10 minutes until pale brown. Remove to wire rack. Decorate with confectioners sugar frosting tinted as desired.

Frosting:
1/4 c butter
1 lb. confectionary sugar
1/2 t vanilla
1t of water
Food coloring
Decroative sprinkles

Makes 4 dozen 3” cookies

Orange Cranberry Torte

Recipe from Hazel Muller - This is a fresh tasting fruit cake

Tube pan

Set oven at 350 degrees

2 ½ c Flour

¾ c Sugar

1 t Baking soda

1 t Baking powder

¼ t Salt

1 c Chopped nuts

1 c Chopped dates

1 c Fresh cranberries

Grated rind of 2 oranges

2 Beaten eggs

¾ c Salad oil

1 c Buttermilk

Sauce

1 c Sugar

1 c Orange juice

Sift dry ingredients. Combine with other fruits combined liquids. Add liquid to dry mixture. Stir until well blended. Pour into greased 10” tube pan. Bake 1 hour. Cool in pan until lukewarm. Place ring in deep dish pour over sauce. Wrap in foil refrigerate 24 hours. Serve with whipped cream.