Schwarzwälder Kirsch Torte

Recipe from Alina Kunze's Grandmother (3/2017)

So first you make what we call "biskuitboden", that is the thin layer of cake that goes between the other layers.
For that you need:

5 eggs
175 g of white sugar (3/4 cup)

125 g of flour (1 cup)
A tbs full of baking powder
50 g of corn starch (1/4 cup)
15g of Cocoa powder (1/8 cup)
Vanilla

Instructions:
Separate the eggs and beat the egg whites with half of the sugar until they are firm.
Then mix the egg yolks with the rest of the sugar. Combine the two masses slowly by hand.
Mix flour, baking powder, starch and cocoa and carefully mix under the mass. Add vanilla.

You need to preheat the oven to around 180 degrees Celsius and bake the dough in a "springform" baking tin ( I hope you know what I mean here that's all my translator told me). It needs to bake for around 25 minutes and then be taken from the tin and cooled all the way down.

Then you will need
around 350 g of cherries ( the same that I described above)
30 g of starch (1/4 cup)
25 g of sugar
And a sip of cherry water ( it's a liquor, and can also be left out)

You need to separate the cherries from the juice and keep 250 ml of it. Then take four spoons of that juice and mix it with the starch and the sugar. Bring the rest of the juice to a boil and slowly mix in the starch mix to thicken everything.
Let it cool down and then mix in the cherries and add as much alcohol as you'd like.

The last component is the cream. For that you need:
800g of cream (28 oz)
40g of sugar
Vanilla
2 packages of the powder that helps making cream hard is it cream of tartar in English?
Just mix everything together until it is really firm

When the cake has completely cooled down, you should cut it into three layers horizontally. One of them will be the base of the cake. If you put it back in the baking tin, it will be easier to layer but you can also do it free style
So on the first cake layer, you put a layer of cherries, then cream and repeat until you have used all three cakes. Be sure to keep some cream for the sides, to make the cake look pretty on top of the outer layer of cake you can put little dollops of cream and then sprinkle the whole cake with chocolate shavings

It should then go into the fridge for at least 3-4 hours

Pecan Lazers

This recipe is from my mom's recipe box. She made these at Christmas time. You will need small muffin pans.

First the Crust
1/2# butter
6 oz cream cheese
2 cups flour

Mix above ingredients like a pie crust. I use one of those pie crust utensils. Then add a few Tablespoons of water until you can shape the mixture into small balls.  Don;t get it too wet. Put balls into small muffin pans and press on the bottom and side until you get a nice indentation.

Second the Filling
2 1/4 brown sugar
3 eggs
1 teaspoon salt
3 Tablespoons melted butter
1/2 teaspoon vanilla
1 1/2 cup pecans, chopped (Save 1/4 cup to sprinkle on top)

Beat eggs slightly, add other ingredients and nuts. Pour into crust shells ( I use a teaspoon.), sprinkle with a few chopped pecans on top. Bake at 350 degrees F for 20 minutes.

Carmelized Upside Down Pear Tart

I received a bag of organic pears from the whole food store in my weekly share and set out to find

a cool recipe to try.  Thank you Ruth Reichl for this amazingly delicious and simple recipe from your book "The Gourmet Cookbook"  2004, pg 782. Apparently this is a spin off from a French recipe which used apples.

INGREDIENTS
1/2 stick butter (4 Tablespoons) unsalted butter
1/2 cup sugar
4 firm but ripe Bocs pears ( 2 pounds total), peeled halved and cored ( I use whatever type of pears I have on hand on that come with the share :)
1/2 teaspoon ground cinnamon
Basic Pastry dough for a tart shell. ( use a pie crust recipe)

Accompaniment:whipped cream or vanilla ice cream
Special Equipment: 9 or 10 inch ovenproof nonstick skillet or well seasoned cast iron skillet

DIRECTIONS
Heat butter in skillet over moderate heat until foam subsides. Stir in sugar (sugar will not dissolve yet). Arrange pears cut side up in skillet, with wider ends out. Sprinkle cinnamon over the pears and cook without stirring, until sugar mixture becomes a deep golden caramel, 15 to 25 minutes (depending on the skillet and stove.) Remove from heat and cool pears completely in skillet.

Put a rack in middle of oven and preheat oven to 425 degrees F.

Roll out dough on lightly floured surface with a lightly floured rolling pin into a 91/2 to 101/2 inch round. (I actually take the time to cut this to size.  It makes the next step even easier.) Lay over pears in skillet and tuck edges in around pears.

Bake until pastry is golden brown, 30 - 35 minutes. Remove tart from the oven and let stand for 5 minutes.

Wearing oven mitts, invert a rimmed serving plate slightly larger than the skillet over tart, keeping plate and skillet firmly pressed together, invert tart onto plat Serve warm or at room temperature with whipped cream or ice cream.  Enjoy!!!!!

Apple Dumplings via The Pioneer Women

http://thepioneerwoman.com/cooking/2008/02/apple_dumplings/

I was looking for an apple dumpling recipes and stumbled upon this one. It is not how my mom made apple dumplings. The use of crescent rolls made it super simple. I am not sure what the purpose of the Mt Dew was but the result was delicious. Oh and one more thing, there is  ridiculous amount of butter.

Ingredients

• 2 whole Granny Smith Apples
• 2 cans (8 Oz. Cans) Crescent Rolls
• 2 sticks Butter
• 1-1/2 cup Sugar
• 1 teaspoon Vanilla
•  Cinnamon, To Taste
• 1 can (12 Oz.) Mountain Dew Soda

Preparation Instructions

Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan.

Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 
350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

WARNING: Prepare this dish at your own risk. It is beyond imaginable.

Chocolate Pecan Pie

This recipe is from "The Kitchen Detective" by Christopher Kimball from America's Test

When you make this recipe it
helps to have GREAT sous-chefs

Kitchens, 2003.  I love  America's Test Kitchen!!!!  I served this for Thanksgiving.  My family isn't too crazy about pecan pie but this combo they love!!!

FOR THE CRUST
5 T unsalted butter
1 1/4 c. all-purpose flour, plus more for dusting the dough and work surface
1/2 t. table salt
2 T granulated sugar
5 T all-vegetable shortening (Crisco), chilled
4 - 6 T ice water

FOR THE FILLING

2 c. pecan halves
4 ounces semisweet or bittersweet chocolate
2 T unsalted butter
3 large eggs
1 c dark corn syrup
1/2 c packed dark brown sugar
1 t vanilla extract
1 T bourbon or dark rum
1/2 c heavy cream
1/2 t table salt

1, FOR THE CRUST. (I suggest using your favorite crust recipe or buying a crust.) Cut the butter into 3/4 inch pieces and place it in the freezer for 15 minutes.  Mix the flour, salt and sugar in a food processor fitted with the steel blade. Place the shortening in 1-T. lumps into the food processor along with the frozen butter pieces. Pulse about 8 times (1 second pulses) or until the dough appears slightly yellow, pebbly in texture and the butter is reduced to very small pieces, the size of peas or smaller.  Check the dough after 5 pulses and every pulse thereafter. Turn the mixture into a medium bowl. (this dough can also be made by hand.  Use your finger to work the butter and shortening into the flour.)

2. Sprinkle 4 T. of ice water over the mixture.  With the blade of a large rubber spatula, use a folding motion to mix., then press down on the dough with the broad side of the spatula until the dough sticks together, adding more water if the dough will not come together. (Do NOT worry about adding more water; add as much as you need to make sure the dough easily comes together and is moist. If the outside of the dough becomes very wet, simply flour it before you warp it in plastic.) Work slowly, mixing the dough to evenly distribute the water.  This should take abut 1 minute. Shape the dough into a ball with your hands, then flatten it into a 4 inch wide disk. Dust lightly with flour, wrap in plastic and refrigerate for at least 1 hour before rolling.  (Overnight is best.)

3. FOR THE FILLING. Adjust the oven racks to the lower and middle positions and heat the over to 375 degrees. Spread the pecans on a baking sheets and toast on the middle rack until slightly darker and fragrant, about 7 minutes. Check frequently to avoid burning. Chop coarsely.  Increase the oven temperature to 425 degrees.

4. Melt the chocolate and butter in a microwave oven at 50% power for about 2 minutes.  Stir to mix. (Heat in additional 30 second intervals, if necessary.) In a large bowl, beat the eggs with a whisk until blended.  Whisk in the corn syrup, brown sugar, vanilla, bourbon, heavy cream, salt and the melted butter-and-chocolate mixture.

5. Roll out the pastry dough and fit it into a 9 inch Pyrex pie plate. Trim, leaving 1/2 inch overlap. Fold the excess dough back under the crust and crimp with your fingers or a fork.

6. Fold the pecans into the filling and pour the filling into the pie shell. Bake on the lower oven rack for 10 minutes. Reduce the heat to 375 degrees and bake until the edges puffy and cracked and the center 3 - 4 inches is slightly wobbly, about 20 minutes.  Do not over bake; the pie will become tough. Cool to room temperature (about 4 hours) before serving.

Blueberry Pie

This recipe is from Kyle Gruening. it's a perfect bit of sweetness with a bold berry taste.  Thanks Kyle!

9" baked pie shelll

3/4 c. sugar

3 T. cornstarch

1/8 tsp. salt

1 c. water

3-4 c. fresh blueberries

1 T. butter

In medium saucepan, combine sugar, corn starch and salt. Stir in water and 1 c. of the blueberries. Cook and stir over medium heat until thickened. Remove from heat. Stir in butter. Cool and stir in remaining blueberries. Pour into pie shell. Serve with whipped cream (or ice cream). It is also great with honey Greek Yogurt (BD). Refrigerate any remaining pie after serving. (Some people like to refrigerate the entire pie before serving.)

NOTE: it takes a little time to prepare the pie crust and to let to cool before adding the blueberry picture, otherwise this is a very quick recipe and a great way to take advantage of blueberries in August.

Monster Cookies a.k.a. Wisconsin Whoppers

 Recipe from: The Sunday Cook by Grace Howaniec
              "A two-fisted high-energy cookie designed for hiking, skiing and all manner of

outdoor           exercise. Made with lots of old-fashioned oats, peanut butter, apricot bits and chocolate chip, this is a cookie for cookie-lovers. I like to you Jif brand of peanut butter for best results. These are flourless cookies.

ABSOLUTELY DELICIOUS!

Ingredients:
2/3 cup unsalted butter
1 1/4 cup light brown sugar
3/4 cup granulated sugar
3 large eggs
1 1/2 cups chunky style peanut butter
6 cups old-fashioned oats
2 tsps. baking soda
1 1/2 diced dried apricots or craisins (dried cranberries)
4 squares (1 ounce each) semisweet chocolate
1 package (6 ounces) semisweet chocolate chips
1/2  tsp. vanilla extract

Directions

1. Soften butter on paper plate in microwave on defrost or 30 percent power for 30 seconds.
2. With heavy-duty mixer, cream butter in large mixing bowl until light colored, about 1 minutes. Gradually beat in brown sugar and granulated sugar; scrape down sides of bowl. Cream until light and fluffy, about 3 minutes.
3. Beat in eggs, 1 at a time; beat 1 minute more after final addition. Add peanut butter; beat until blended, 1 minute. Add oats and baking soda, beating only until blended, about 30 seconds; set aside.
4. Dice apricots by hand with sharp knife or processor bowl of food processor using off/pulse button until diced in 1/4 inch pieces. (If using craisins, add whole to cookies.) Add to creamed mixture
5. Cut squares of chocolate in half with sharp knife. Process in food processor until finely chopped, about 1 minute. Blend into cookie mixture. Add chocolate chips and vanilla.
6. Using a 1/4 cup metal measuring cup or a number 20 stainless steal scoop, fill with cookie dough, pressing lightly into cup or scoop; tap edge of cup to release dough onto lightly-greased baking sheets. Flatten cookies to 3 inches in diameter with bottom of glass tumbler that is dipped frequently in water. Place cookies 2 inches apart. Bake at 350 degrees about 15 minutes. Remove to cool on wire rack

Makes about 24 cookies

Wisconsin Whoppers

These are high energy cookies designed for hiking, skiing and all manner of outdoor exercise. Made with lots of old-fashion oats, peanut butter, apricot bits and chocolate chips, this is a cookie for cookie lovers.  These are flourless cookies.

2/3 c. unsalted butter

1 ¼ c. light brown sugar

¾ c. granulated sugar

3 large eggs

1 ½  c. chunky-style peanut butter

6 c. old-fashioned oats

2 t. baking soda

1 ½ c. diced apricots &/or craisins

4 squares (1 oz. each) semisweet chocolate

1 package (6 oz.) semisweet chocolate chips

½ t. vanilla

Soften butter.

With a heavy-duty mixer, cream butter in a large mixing bowl until light-colored, about 1 minute. Gradually beat in brown sugar and granulated sugar; scrape down sides of bowl. Cream until light and fluffy, about 3 minutes.

Beat in eggs, 1 minute at a time; beat 1 minute more after final addition. Add peanut butter; beat until blended, 1 minute. Add oats and baking soda, beat only until blended, about 30 minutes; set aside.

Dice apricots by hand with a sharp knife or process in bowl of food processor using the Off/Pulse button until diced in ¼ inch pieces. (If using craisins, add whole to cookies. I usually use craisins only.) Add to creamed mixture.

Cut squares of chocolate in half with a sharp knife. Process in food processor until finely chopped, about 1 minute. Blend into cookie mixture. Add chocolate chips and vanilla.

Using a ¼ c. metal measuring cup or a number-20 stainless-steel scoop, fill with cookie dough, pressing lightly into cup or scoop; tap edge of cup to release dough onto lightly –greased baking sheets. Flatten cookies to 3 inches in a diameter with bottom of a glass tumbler that is dipped frequently in water. Place cookies 2 inches apart.  Bake at 350 degrees about 15 minutes.  Remove to cool on wire rack.

Makes about 24 cookies

This recipe came from “The Sunday Cook” by Grace Howaniec, @1993 Amherst Press, Amherst,  WI. I first made these in 1997. Then I started to make them for the basketball team. Out of all the players, Ryanne loved them the most.

TRIPLE-CHOCOLATE COOKIES

Recipe from Barb Cummings (recipe exchange 9/07)

(makes about 3 dozen cookies)

Bake at 350 degrees for 11-14 minutes

 Ingredients:

3 OUNCES UNSWEETEND CHOCOLATE, CHOPPED

1 ½ CUPS OF BITTERSWEET CHOCOLATE CHIPS (like Hershey’s Special Dark or Ghiradelli Double Chocolate bittersweet chips)

7 TABLESPOONS UNSALTED BUTTER CUT INTO PIECES

2 TEASPOONS INSTANT COFFEE (optional)

2 TEASPOONS VANILLA

3 LARGE EGGS, at room temperature

1 CUP SUGAR

½ CUP ALL-PURPOSE FLOUR

½ TEASPOON BAKING POWDER

½ TEASPOON SALT

1 ½ CUPS SEMISWEET CHOCOLATE CHIPS

Directions:

1.       Melt unsweetened chocolate, bittersweet chips, and butter in a saucepan or microwave, stirring frequently, until completely smooth and glossy. Set aside to cool slightly.

2. Stir coffee powder and vanilla extract together in small bowl until dissolved. Beat eggs and sugar in large bowl with electric mixer at medium-high speed until very thick and pale, about 4 minutes. Add vanilla-coffee mixture and beat until incorporated, 20 seconds. Reduce speed to low, add chocolate mixture, and mix until thoroughly combined, about 30 seconds.

3. Whisk flour, baking powder, and salt together in medium bowl. Using large rubber spatula, fold flour mixture and semisweet chips into batter. Cover bowl with plastic wrap and let stand at room temperature for 20 – 30 minutes until batter firms up (it will more closely resemble thick brownie batter than cookie dough).

Meanwhile, adjust two oven racks to upper and lower middle positions and heat oven to 350 degrees. Either line cookie sheets with parchment or grease with shortening. Using 1 heaping tablespoons of batter per cookie, place cookies 2 inches apart on prepared cookie sheets. Bake until cookies are shiny and cracked on top, 11 – 14 minutes, rotating baking sheets top to bottom and front to back halfway through baking time. Best to leave cookies cool on cookie s

Sweet Crispix

Recipe from: Mary Moran

Preparation Time: 15 minutes
Start to Finish Time: 30 minutes-45 minutes

Mary gave me this recipe in December 2006 to use in gift baskets.



Ingredients:
4 sticks butter
1 1/3 cups brown sugar
17 ounces Crispix (rice-wheat), combination
1/2 pound whole pecans


Directions:
Boil the butter and brown sugar together for 3 minutes, stir frequently.
Combine the Crispix and whole pecans in a large roast pan. Pour the liquid mixture over the top.
Bake @ 225 for 15 minutes.
Stir and bake another 15 minutes.
Pour onto a large cookie sheet to cool.
Store in an air toght container

Poppy Seed Babovka

Recipe from: Anna Kostelec, 1959.  This is the same recipe that my mom used.  When I found it in her recipe box it was yellowed with age and use.  I love finding recipes written in her own hand.

 Ingredients:

3/4 cup shortening, butter and Crisco mixed

1 ¾ cup sugar

4 whole eggs

1 tsp. level cinnamon

1 cup flour

2 tsp. baking powder

½ tsp. salt

1 TBLSP vanilla

½ lb ground poppy seed (1 ½ cup)

½ cup milk, cold

1 cup mashed potatoes

½ cup fine walnuts

Sift flour, baking powder, and salt together.  Cream shortening with sugar. Add eggs one at a time, beating well after each addition.  Add milk, alternating with flour mixture, then add vanilla, potatoes, poppy seed, and nuts.  Beat well after each addition.

Grease a babovka form or angel cake pan, and dust with flour. Bake at 350 degrees for one hour, on middle rack.  This keeps well, and tastes even better the second day. “Good luck.”

I made this recipe for the first time in 2006 for my friend Karen.  I new that Karen liked lemon poppy seed cake and I wanted to make something like that for her birthday. I made this cake except I didn’t realize that the poppy seeds needed to be ground and made it with them whole.  It turned out very good except that the poppy seeds get stuck in your teeth. I also made the lemon filling below and served it on the side.  That was a nice combination.

Lemon Filling

3 egg yolks

1 cup sugar

1 lemon rind grated fine

Juice of one large lemon

Cook over low heat until jellied. When cool, add a tsp. oil. Beat until thick

This recipe was also from mom’s recipe box.

Peanut Butter Fingers

Recipe from: Beth Dailey, My mom's recipe box

Servings: 10
Preparation Time: 20 minutes
Start to Finish Time: 20 minutes
40 minutes

I made the recipe for Claire's basketball team. A post game treat.


Ingredients:
1/2 cup Butter
1/2 cup granulated sugar
1/2 cup sugar, brown
1 egg
1/3 cup peanut butter
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon vanilla
1 cup flour
1 cup rolled oats


Directions:
Cream the butter, and the two sugars together.
Add the rest of the ingredients and blend until well mixed.
Spread in a greased 13"X 9" pan. Bake @ 350 degrees for 20 - 25 minutes
Sprinkle with a 16 pkg. of chocolate chips immediately after removing from the over.
Once melted, spread evenly across the top of the bars. Let stand for 5 minutes.
Combine: 1/2 cup sifted powdered sugar, 1/4 cup peanut butter & 2 - 4 Tablespoon. evaporated milk
Mix well and then drizzle across the top. Cut bars and enjoy!

HEAVENLY CHOCOLATE CHEESECAKE

Recipe from: Barb Cummings (recipe exchange)

2 cups of vanilla wafers finely chopped (or Oreo Cookie crumbs)

1 cup of ground toasted almonds

½ cup of butter, melted

½ cup of sugar

In bowl, combine vanilla wafer crumbs, almonds, butter and sugar; mix well. Pat firmly into 9” springform pan, covering bottom and 2 inches up sides; set aside.

12 oz package (2 cups) of Milk Chocolate chips

Melt chips and stir until smooth and set aside.

½ cup milk

one envelope of unflavored gelatin

Pour milk in a small saucepan; sprinkle gelatin on top. Set aside for one minute. Cook over low heat, stirring constantly until gelatin dissolves. Set aside.

2 – 8 ounce packages of cream cheese

½ cup of sour cream

¼ cup of cocoa

½ tsp. of vanilla

1 cup of heavy whipping cream, whipped

In a bowl, combine cream cheese, sour cream, cocoa and melted chips; beat until fluffy.  Beat in gelatin mixture and vanilla. Fold in whipped cream.  Pour in prepared springform pan. Option: Garnish with chopped almonds.  Chill; remove rim and serve.

Dad’s Pineapple Angel Food Cake

Recipe from: Jan Alm, 11/26/08 Recipe exchange

 

Preheat oven to 350 degrees.

1 box Angel Food cake mix
1 (15 oz.) can crushed pineapple (not drained)

Mix and bake in a greased 9 x 13 inch pan until top is dry (about 30 minutes).
Serve with whipped cream.

Chocolate Chip Cookies

Recipe from: Beth Dailey, via Internet - Neiman-Marcus
Servings: 20
Preparation Time: 30 minutes
Start to Finish Time: 1 hour
1 hour 30 minutes

I shared these with Claire's basketball team, post game.

Ingredients:
1 cup butter
2 cups flour
1 teaspoon baking soda
1 cup granulated sugar
2 1/2 cups oatmeal, blended, measure oatmeal & blend to a fine powder
12 ounce package chocolate chip
1/2 teaspoon salt
4 ounces Hersheys chocolate bar, grated
2 eggs
1 teaspoon baking powder
1 1/2 cups nuts (your choice), chopped (this is optional)
1 teaspoon vanilla

Directions:
Cream the butter and both sugars. Add eggs and vanilla.
Miix the dry ingredients together and then add to the liquid ingredients.
Add chocolate chips, grated Hershey bar and nuts. Mix together.
Roll into balls and place two inches apart on a cookie sheet. Make for 10 minutes at 375 degrees.

Yield: 60 cookies

Chocolate Chip Oatmeal Cookies

Recipe from: Beth Dailey, via Internet - Neiman-Marcus

Servings: 20
Preparation Time: 30 minutes
Start to Finish Time: 1 hour
1 hour 30 minutes

I shared these with Claire's basketball team, post game. These are my favorite chocolate chip cookies and go to recipe. They taste great with a buttery Chardonnay and are even good for breakfast.

Ingredients:
1 cup butter

1 cup granulated sugar

1 cup brown sugar

2 eggs

1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder

1/2 teaspoon salt
2 1/2 cups oatmeal, blended, measure oatmeal & blend to a fine powder
4 ounces Hershey chocolate bar, grated

12 ounce package chocolate chip
1 1/2 cups nuts (your choice), chopped (this is optional)

Directions:
Cream the butter and both sugars. Add eggs and vanilla.
Mix the dry ingredients together and then add to the liquid ingredients.
Add chocolate chips, grated Hershey bar and nuts. Mix together.
Roll into balls and place two inches apart on a cookie sheet. Make for 10 - 12 minutes at 375 degrees.

Yield: 60 cookies

Perfect Chocolate Chip Cookie

Recipe from: Charles Kelsey, Cook's Illustrated, www.cooksillustrated.com/jun09
Preparation Time: 30 minutes
Start to Finish Time: 15 minutes-45 minutes

This is a great upgrade to the Toll House cookie recipe.

Ingredients:
1 3/4 cups unbleached all-purpose flour (8 3/4 ounces)
1/2 teaspoon baking soda
14 Tablespoons unsalted butter (1 3/4 sticks)
1/2 cup granulated sugar (3 1/2 ounces)
3/4 cup packed dark brown sugar (5 1/4 ounces), Use fresh, moist brown sugar instead of hardened brown sugar, which will make cookies dry.
1 teaspoon table salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 1/4 cups semisweet chocolate chips or chunks, Ghirardelli 60% Cacao Bittersweet Chocolate chips are highly recommended
3/4 cup pecans or walnuts (Optional), chopped

Directions:
Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18 by 12 inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
Heat 10 Tablespoons butter in a 10-inch skillet over medium high heat until melted, about 2 minutes. Continue cooking, wirling pan constantly until butter is golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using a heatproof spatula, transfer browned butter to a large heatproof bowl. Stir remaining 4 tablespoons butter into the but butter until completely melted.
Add both sugars, salt, vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until
mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds.
Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combines, about 1 minute. Stir in chocolate chips and nuts (if using), givingdough final stir to ensure no flour pockets remain.
Divide dough into 16 portions each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on preparedbaking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)
Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are stillsoft, 10 - 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookiescompletely before serving.
Yield: 16 cookies
Serving Ideas: Cookies and milk, oh so good.

Buttermilk Brownies

Recipe from: Addie Halfmann, Nicolet College cooking class
Servings: 20
Preparation Time: 20 minutes
Start to Finish Time: 25 minutes-45 minutes

Desert I have made this for Claire's basketball team, post game.

Ingredients:
1/2 cup butter or margarine
1/2 cup vegetable oil
1/4 cup unsweetened cocoa
1 cup water
2 cups granulated sugar
2 cups flour
1 teaspoon baking soda
1/2 cup buttermilk
2 eggs, lightly beaten
1 teaspoon vanilla
1/2 cup butter or margarine
1/4 cup unsweetened cocoa
1/3 cup buttermilk
1/8 teaspoon salt
4 cups powdered sugar
1 teaspoon vanilla
1/2 cup pecans, chopped, optional

Directions:

1. Preheat oven to 350 degrees. Lightly grease and flour large jelly roll pan (about 10X1  6X1 1 inches); set aside.
2. In a small sauce pan over medium heat, combine butter, oil, cocoa, and water; bri    ng to boil, stirring frequently. Boil 1 minute; set aside.
3. In large bowl, combine sugar, flour, baking soda and salt; blend with a wire whisk. With spoon, stir in buttermilk, eggs, and vanilla; blend thoroughly. Slowly add warm cocoa mixture; blend well. Pour into prepared pan; bake in preheated oven 20 to 25 minutes, until wooden pick inserted in center comes out clean. 
4. Cool on wire rack 5 minutes. 
5. About 10 minutes before the brownies are done, prepare frosting. In small saucepan, over medium heat, combine butter, cocoa, buttermilk and salt; bring to boil, stirring frequently.
6. Remove from heat; cool 5 minutes. Gradually add powdered sugar, beating with electric mixer until smooth and creamy. Add vanilla; mix well. (Frosting will be slightly runny.) 
7. Spread evenly over hot brownies. Sprinkle pecans over frosting, if desired. 
8. Cool to room temperature before cutting.

Yield: 40 2 inch brownies

Almond Joy Bars

This is a family favorite from Mom’s recipe box.  I often shared with the girls basketball team.

Ingredients:

1 ½ cup graham crackers crushed

½ c. butter

½ c. sugar

Pat in a 9”x13” pan – Bake 10 min. at 375 degrees in a greased & floured pan.

Mix: 1 c. Eagle Brand milk &

          1 c. coconut

Spread on first layer then bake for 20 minutes.

Melt 1 pkg. peanut butter chips and chocolate chips plus 2 T. peanut butter.

(I have often just mixed chocolate chips with peanut butter. It works just as well.) Spread on top while warm.

7 Layer Bars

RECIPES FROM MY MOM’S RECIDPE BOX

7 Layer Bars

Melt one stick oleo or butter in a 9 x 13 inch pan.  Mix in 1 cup crushed graham crackers.  Spread to form a thin layer along the bottom of the pan. Spread with 1 cup flaked coconut. Sprinkle 1 pkg. butterscotch chips and 1 pkg. of chocolate chips on top. Drizzle 1 can eagle brand milk over the top. Spread on chopped nuts.

Bake at 350 degree for 25-30 minutes.