Andy’s Brownies Recipe

August 22, 2012 Leave a Comment

 

Andy’s Brownies

I was living in Albany, NY in 1989, and I was working full time at bakery called Cowan & Lobels (I started work at 5 A.M.), was a mommy, I sold cookies and cakes for people out of my house.  I guess you can say that I didn’t sleep much.  Well, my next door neighbor was a lady named Andy, and one day she came over my house with a tray of these delicious brownies, and sat me down in my kitchen…and we ate almost the whole tray of brownies with an ice cold glass of milk.  I can remember it like it was yesterday!

Andy’s Brownies Recipe

Andy’s Brownies

4 (1 oz. squares) unsweetened chocolate

2 stick margarine

2 cups sugar

1 cup flour

2 tsp. baking powder

2 tsp. vanilla

4 eggs

Preheat the oven to 350 F.  Grease and flour pan.  Melt the chocolate and margarine.  Then add it to the sugar, flour, baking powder and vanilla; mix together.  Then add the eggs; mix well.  Pour into pan and bake 50 – 60 minutes on 350 F.    makes 15 brownies

When they are done; cool for a while.  Sprinkle with powdered sugar.

(you can add:  icing,  chocolate chips, peanut chips, banana’s)

(Recipe for Andy’s Brownies was from a neighbor in Albany, NY)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the end of the recipe.  I would like to know what you think of the recipes.

Hope you enjoyed making Andy’s Brownies recipe, if so, click “Like”.   I look forward to hearing from you, so let me know how you liked it!!

 

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Choffee Chiffon Cake Recipe

August 15, 2012 Leave a Comment

Choffee Chiffin Cake

In 1988, I was living in Albany, NY.  I was looking through the Pillsbury 100 Prize Winning Bake-Off Recipes, and I decided to make the Choffee Chiffon Cake, which was the first time I had seen a chiffon cake with coffee in the cake.  I made the cake, and boy oh boy was it good.

Choffee Chiffon Cake Recipe

Choffee Chiffon Cake

7 eggs, separated

1 tsp. cream of tartar

½ tsp. salt

1 cup sugar

1 Tbsp. instant coffee granules or crystals

1/3 cup water

1 cup flour

2 oz. (2 squares) semi-sweet chocolate, grated

2 tsp. vanilla

Frosting:   2 cups whipping cream

2 oz. (2 squares) semi-sweet chocolate, grated

1/3 cup powdered sugar

1 ½ tsp. instant coffee granules or crystals

1 tsp. vanilla

Preheat oven to 325F.  In large bowl, beat egg whites, cream of tartar and salt until mixture forms soft peaks.  Gradually add ½ cup of sugar, beating until stiff peaks form.  In small bowl, beat egg yolks until thick and lemon colored.  Gradually add remaining ½ cup sugar, beating until thick.  Dissolve 1 Tbsp. instant coffee in 1/3 cup water.

Blend coffee mixture, flour, 2 oz. grated chocolate and 2 tsp. vanilla into egg yolk mixture.  Beat 1 minute at low speed or just until blended.  Gently fold egg yolk mixture into egg whites.  Pour into ungreased 10-inch tube pan.

Beat at 325F. for 50 to 60 minutes or until top springs back when touched lightly in center.  Invert cake on funnel or bottle; cool completely.  Remove from pan.  In large bowl, beat whipping cream until slightly thickened.  Reserve 1Tbsp. grated chocolate for top.  Add remaining grated chocolate, powdered sugar, 1 ½ tsp. instant coffee and 1 tsp. vanilla to cream; beat until firm peaks form (do not overbeat).  Slice cake in half horizontally to form 2 layers.  Fill and frost cake.  Sprinkle reserved 1 Tbsp. grated chocolate over top.  Store in refrigerator.  20 servings

HIGH ALTITUDE – Above 3500 feet:  Increase flour to 1 cup plus 3 Tbsp.  Bake at 350F. for 45 to 55 minutes.

(Recipe for the Choffee Chiffon Cake was in the Pillsbury Classic Cookbook; 100 Prize Winning Bake-Off Recipes, 1987)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the end of each recipe.  I would like to know what you think of the recipes.

Hope you enjoyed making the Choffee Choffon Cake recipe, if so, click “Like”.   I look forward to hearing from you, so let me know how you liked it!!

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Raspberry Ripple Crescent Coffee Cake Recipe

August 13, 2012 Leave a Comment

Berry Ripple Coffee Cake

This Raspberry Ripple Crescent Coffee Cake is so simple to make, guaranteed this wouldn’t be the only time you’ll make it.  I had a package of crescent rolls left over, so I decided to give it a try.  I couldn’t believe how great it was and simple.

Raspberry Ripple Crescent Coffee Cake Recipe

Berry Ripple Coffee Cake

¾ cup sugar

¼ cup margarine

2 eggs

¾ cup ground almonds

¼ cup flour

1 tsp. lemon or orange peel

1 (8 oz.) pkg. Pillsbury Refrigerated Crescent Rolls

¼ cup almond slices

Preheat oven to 375F.  Beat until smooth the sugar, margarine and eggs.  Add ground almonds, flour and lemon peel; mix well, then set aside.

Lay out the 8 crescents; put 1 teaspoon of strawberry on each.  Roll up each crescent, starting at the shortest side of triangle; rolling to the opposite point.

Place rolls in greased 9 inch pan in 2 circles; 5 rolls on the outside edge, then 3 in the center. Pour the ground almonds mixture over the rolls, then top with sliced almonds.

Bake on 375F. for 25 minutes; after 15 minutes put foil on top of pan; after it baked for a total of 25 minutes, take foil off.  Then bake 10 minutes longer.

 

Recipe for the Berry Ripple Coffee Cake came from a friend of mine.

Go onto my site: annettes-sweet-treats.com, and leave me a message – it’s at the end of the recipe.   I would like to know what you think of the recipes.

Hope you enjoyed the Raspberry Ripple Crescent Coffee Cake, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!!

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Banana Cake Recipe

August 3, 2012 Leave a Comment

Banana Cake with Mock Whipped Cream

My mother-in-law, Marie Shea, made this delicious Banana Cake, mostly for birthdays.  In 1986, we were living in Albany, NY, and I had made this cake for my son, Daniel’s 2nd birthday.  My husband’s family was there, so my son’s birthday was something special because he had most of his family there, and a really good cake.

Banana Cake Recipe

Banana Cake

¾ cup Crisco

1 tsp. salt

¾ tsp. ginger

1 ½ tsp. vanilla

1 ½ cups sugar

3 eggs

3 cups flour

1 Tbsp. baking powder

¾ cup sour milk

½ tsp. baking soda

1 ½ cups mashed bananas

Preheat oven 350F. Cream together first 5 ingredients.  Add eggs one at a time, beating after each egg.

Put 1 tablespoon of vinegar in ¾ cup; then fill it with milk. Give it 5 minutes to curdle.  Then mix the flour and baking powder together; then mix the sour milk and baking together.  Alternately add the flour mixture and milk mixture with the bananas; mix all together.  Bake at 350F. for 25 – 30 minutes.

 

Mock Whip Cream

1 cup sugar

1 cup white Crisco

1 cup flour

1 cup milk

1 tsp. vanilla

Cream sugar and Crisco.  Then, in gravy shaker; shake the flour and milk, when smooth, heat mixture in pot until it becomes thick (barely warm) stir constantly.

Pour flour mixture into sugar mixture while whipping, then add vanilla.  Continue to whip for a long time; until it gets really fluffy like whipped cream.

 

(Recipe for the Banana Cake and Mock Whip Cream is from Marie Shea)

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Cappuccino Swirl Cheesecake Recipe

July 30, 2012 Leave a Comment

Cappuccino Swirl Cheesecake

I always try to look for cheesecake recipes with a twist.  That’s why I love the Cappuccino Swirl Cheesecake recipe.  Years ago, I made this cheesecake for a party, when the party was over; only 3 pieces were left over.  Which wasn’t bad, because there were 5 other different desserts?

Cappuccino Swirl Cheesecake Recipe

 

Cappuccino Swirl Cheesecake

2 packages (8 oz. each) Philadelphia Cream Cheese, softened

½ cup sugar

½ tsp. vanilla

2 eggs

1/8 tsp. cinnamon

2 Tbsp. Instant Coffee, any variety

1 prepared chocolate flavor crumb crust (6 oz. or 9 in.)

Preheat oven to 350F.  Beat cream cheese, sugar, and vanilla in large bowl with electric mixer on medium speed until well blended.  Add eggs; mix until blended.

Stir cinnamon into 1 cup of batter in small bowl.  Stir instant coffee into remaining batter and pour into crust.  Spoon cinnamon batter over coffee batter.  Swirl with knife to marbleize.

Bake for 35 to 40 minutes or until center is almost set.  Cool completely on wire rack.  Refrigerate at least 3 hours or overnight.  Makes 8 servings.

(Coffee Cool Whip:  Dissolve 1 tsp. Instant Coffee in 1 tsp. water in large bowl.  Gently stir in 1 tub (8 oz.) Cool Whip Whipped Topping, thawed, until blended.  Store covered in refrigerator.  Spoon over cheesecake).

 

(Recipe for Cappuccino Swirl Cheesecake, I found in the Sunday coupons, 1989)

 

Hope you enjoyed making the Cappuccino Swirl Cheesecake recipe, if so, click “Like”.   I look forward to hearing from you, so let me know how you liked it!!

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Cappucino Fudge Brownies

July 24, 2012 Leave a Comment

Cappucino Fudge Brownies

You add instant coffee to the Cappucino Fudge Brownies to the brownie, and brewed coffee in the frosting.  What better way to get your coffee!!  It’s one way of keeping you UP!

Cappucino Fudge Brownies

Cappucino Fudge Brownies

Brownie:   5 oz. (5 squares) unsweetened chocolate, cut in pieces

¾ cup margarine

2 Tbsp. instant coffee granules or crystals

1 Tbsp. vanilla

2 ¼ cups sugar

1 tsp. cinnamon, 4 eggs

1 1/3 cups flour

1 ½ cups coarsely chopped pecans

Frosting:    ½ cup margarine, softened

2 cups powdered sugar

½ tsp. vanilla

2 Tbsp. brewed coffee

Glaze:   1 oz. (1 square) semi-sweet chocolate

1 tsp. shortening

Heat oven to 375F.  Grease 13×9 inch pan.  In small saucepan, melt unsweetened chocolate and ¾ cup margarine over low heat, stirring occasionally.  Remove from heat.  Stir in coffee granules and 1 Tbsp. vanilla; set aside.

In large bowl, beat sugar, cinnamon and eggs about 7 minutes or until sugar is dissolved.  Fold chocolate mixture, flour and pecans into egg mixture just until blended.  Pour batter into greased pan.  Bake at 375F. for 25 to 35 minutes.  DO NOT OVERBAKE.  Cool completely.

In small bowl, beat ½ cup margarine until light and fluffy.  Add powdered sugar, ½ tsp. vanilla and brewed coffee.  Beat until smooth.  Spread over cooled brownies.

In small saucepan, melt semi-sweet chocolate with shortening over low heat, stirring occasionally.  Drizzle glaze in horizontal parallel lines about 1 inch apart over top of brownies.  Immediately draw knife through glaze in straight vertical lines to form pattern.  Refrigerate until firm.  Cut into bars.  36 bars

(Recipe for Cappucino Fudge Brownies was in Pillsbury Classic Cookbooks, Poppin’ Fresh Homemade Cookies, page 57, October 1989 issue)

Hope you enjoyed making the Cappucino Fudge Brownies, if so, click “Like”.   I look forward to hearing from you, so let me know how you liked it!!

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Lemon Cheesecake Bars Recipe

July 23, 2012 Leave a Comment

:Lemon Cheesecake Bars

My son, Danny, loves cheesecake.  I had gotten this recipe for the Lemon Cheesecake Bars in the market, and when my son read it, he wanted to TRY and make it.  So he went back to the market to get the things he needed, and started to make the cheesecake when he returned.  I was there to help him if he needed it.  Well, the cheesecake came out really good…so if he made it…anyone could!!

Lemon Cheesecake Bars Recipe

Lemon Cheesecake Bars

2 cups graham cracker crumbs

4 Tbsp. margarine, melted

2 pkg. (8 oz.each) cream cheese, softened

Zest 1 lemon and 1 Tbsp. juice from lemon

½ tsp. vanilla

2 eggs

 

Preheat oven to 350F.  Spray 8 inch square pan with PAM, then melt the margarine, then put the crumbs in the pan; then press the crumbs.

Beat the cream cheese, sugar, zest and juice from the lemon and vanilla until well blended.  Add the eggs; mix until blended.  Pour the cream cheese mixture on top of the crumbs.

Bake on 350F. for 30-40 minutes or until cake is cracked.  Cool completely; then refrigerate 3 hours.  Then cut and serve.  Makes 16 servings

 

(Recipe for the Lemon Cheesecake Bars is a Kraft recipe, 2012 )

Hope you enjoyed making the Lemon Cheesecake Bars recipe, if so, click “Like”.   I look forward to hearing from you!!

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Rum Cake Recipe

July 22, 2012 Leave a Comment

Rum Cake

When I was 18 year old, and worked for Grumman Data Systems on the night shift.  I really think that it was the BEST job I ever had.  The night supervisor, was a lady named Verdell Myers, she was great to work for.  She was not only my boss…but she treated everyone like we were her daughter’s too.  Every time I see this Rum Cake Recipe…I will always think of Verdell.

Rum Cake Recipe

Rum Cake

1 cup chopped pecans or walnuts

1 yellow cake mix

1 (3 34 oz.) package Vanilla Instant Pudding & Pie Filling

4 eggs

½ cup cold water

½ cup oil

½ cup Bacardi Dark Rum

Glaze:   ¼ cup butter

¼ cup water

1 cup sugar

½ cup Rum

Preheat oven to 350F.  Grease and flour 10 inch tube pan.  Sprinkle nuts on the bottom of pan.  Mix cake ingredients; then pour on top of nuts.

Bake cake for 1 hour.  Cool, then invert on serving plate.  Prick top of cake; then spoon and brush the glaze all over the cake; until it’s gone.  For the glaze: melt butter; stir in the water and sugar.  Boil 5 minutes stirring constantly.  Remove from heat.  Stir in the rum.

 

(Recipe for the Rum Cake came for the liquor store.)

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Banana Brownies with Mocha Frosting

July 19, 2012 1 Comment

Banana Brownies with Mocha Frosting

Unbeatable flavors of banana, chocolate chip and mocha come together in this moist brownie.  The next time you’re in the mood for a tasteful brownie…why don’t you try to make the Banana Brownies with Mocha Frosting?

Banana Brownies with Mocha Frosting

Banana Brownies with Mocha Frosting

21 ½ oz. pkg. Pillsbury Fudge Brownie mix

½ cup water

½ cup oil

½ cup (1 large) mashed banana

1 egg

½ cup semi-sweet chocolate chips

Frosting:   3 Tbsp. unsweetened cocoa

1 tsp. instant coffee granules or crystals

1/3 cup margarine, softened

4 cups powdered sugar

¼ tsp. salt

1 tsp. vanilla

5 to 6 Tbsp. milk

Heat oven to 350F.  Grease bottom only of 13×9 inch pan.  In large bowl, combine brownie mix, water, oil, banana and egg; beat 50 strokes by hand.  Stir in chocolate chips.  Spread in greased pan.  Bake at 350F. for 28 to 35 minutes.  DO NOT OVERBAKE.  Cool completely.

In large bowl, beat cocoa, coffee granules and margarine until light and fluffy.  Add remaining frosting ingredients, adding enough milk until frosting is of desired consistency; blend until smooth.  Spread over cooled brownies.  Cut into bars.  36 bars

(Recipe for Banana Brownies with Mocha Frosting is from Pillsbury Classic Cookbooks, Poppin’ Fresh Homemade Cookies, page 56, October 1989 issue)

Hope you enjoyed making the Banana Brownies with Mocha Frosting, if so, click “Like”.  ”   I look forward to hearing from you, so let me know how you liked it!!

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Magic Cookie Bars Recipe

July 17, 2012 Leave a Comment

For the past 5 years, I have been making cookie and cakes for my husband’s office. I LOVE to bake, so it’s so easy to bake 3 different every week.   Here is the Magic Cookie Bars recipe, which I make for his office.

Magic Cookie Bars Recipe

 

Magic Cookie Bars

½ cup margarine

1 ½ cups graham cracker crumbs

1 (14 oz.) can Sweetened Condensed Milk (NOT evaporated milk)

1 (6 oz.) package semi-sweet chocolate chips

1 (3 ½ oz.) can flaked coconut (1 1/3 cups)

1 cup chopped nuts

Preheat oven to 350F. (325F for glass dish).  In 13×9 inch baking pan, melt margarine in oven.  Sprinkle crumbs over margarine; pour sweetened condensed milk evenly over crumbs.  Top with remaining ingredients; press down.  Bake 25 to 30 minutes or until lightly browned.  Cool.  Chill if desired.  Cut into bars.  Store loosely covered at room temperature.

(Recipe for the Magic Cookie Bars is from Ladies’ Home Journal, February, 1988)

 

Hope you enjoyed making the Magic Cookie Bars recipe, if so, click “Like”.   I look forward to hearing from you, so let me know how you liked it!!

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