4 oz. bar semi-sweet chocolate
1/2 cup water
1 cup butter
2 cups sugar
4 eggs (separated)
1 tsp Vanilla
2 cups unsifted flour
1 tsp baking soda
1 cup buttermilk or strong cold coffee
1/2 tsp salt
Preheat oven to 350 F
Melt chocolate with water over low heat; set aside.
Cream butter w/ sugar til light & fluffy.
Add egg yolks (1 at a time), beating after each addition.
Mix in melted chocolate & Vanilla.
Sift flour with baking soda.
Add dry ingredients alternately w/ buttermilk or coffee to chocolate mixture; mix til smooth.
Beat egg whites w/ salt til v-stiff peaks form; fold into batter.
Bake for 30 minutes.
Cool on rack 10 minutes.
remove cakes.
1 cup butter
1/2 cup brown sugar
1 teaspoon vanilla extract
3 cups quick cooking oats
1 cup semisweet chocolate chips
1/2 cup peanut butter
Grease a 9x9 inch square pan.
Melt butter in large saucepan over medium heat. Stir in brown sugar and vanilla. Mix in the oats. Cook over low heat 2 to 3 minutes, or until ingredients are well blended. Press half of mixture into the bottom of the prepared pan. Reserve the other half for topping.
Meanwhile, melt chocolate chips and peanut butter in a small heavy saucepan over low heat, stirring frequently until smooth. Pour the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon.
Crumble the remaining oat mixture over the chocolate layer, pressing in gently. Cover, and refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.
1 cup white sugar
1/2 cup light corn syrup
1 cup salted peanuts
1 teaspoon butter
1 teaspoon vanilla extract
1 teaspoon baking soda
Butter a cookie sheet.
Combine sugar and corn syrup in a glass bowl and microwave on high 4 minutes. Stir in peanuts and microwave on high 3 1/2 minutes more, then stir in butter and vanilla and microwave for 1 1/2 minutes.
Stir in baking soda until light and foamy. Pour onto
cookie sheet and spread thin.
3/4 cup sugar
1 (8 ounce) package cream cheese, softened
5 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 teaspoon vanilla extract
Preheat oven to 350 F
In a saucepan over medium-low heat, cook sugar, stirring, until golden. Pour into a 10 inch round baking dish, tilting to coat bottom and sides. Set aside.
In a large bowl, beat cream cheese until smooth. Beat in eggs, one at a time, until well incorporated. Beat in condensed and evaporated milk and vanilla until smooth. Pour into caramel coated pan. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
Bake in preheated oven 50 to 60 minutes, until center is just set. Cool one hour on wire rack, then chill in refrigerator 8 hours or overnight.
To unmold, run a knife around edges of pan and invert on a rimmed serving platter.
1 1/2 cup sugar
1 cup butter (softened)
1 cup sour cream
2 eggs
4 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2/3 cup orange juice
3 tbsp grated orange peel
Preheat oven to 375F.
Combine sugar & butter, beat til light & fluffly.
Add sour cream & eggs, blend well.
Add all remaining ingredients, mix well
Drop dough by rounded tsp-ful onto un-greased cookie sheets.
Bake at 375F for 8-11 minutes or til edges are light golden brown.
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