Recipe Box

Zebra Brownies July 26, 2009

Filed under: chocolate,cookies, bars and candies — bonny @ 10:24 pm

Layer #1: 

1 c soft butter

2 c sugar

1 c cocoa

4 eggs

1 c flour

1 tsp vanilla

Layer #2:

3 – 8 ounce pkg cream cheese, softened

1 1/2 c sugar

5 eggs

1/2 tsp vanilla

1/2 c flour

sugar and sliced almonds

Layer #1:

Cream butter and 2 c sugar on high speed with electric mixer.  Add cocoa and 4 eggs, mix thoroughly on low speed.  Add 1 c flour and 1 tsp vanilla and mix well. 

Layer #2: 

Cream together cream cheese and 1 1/2 c sugar on high speed.  Add 5 eggs and mix on low.  Add 1/2 tsp vanilla and 1/2 c flour, mix on low. 

 Grease 9×13 pan.

Put 3/4 of cocoa mixture in pan.  Spoon in all of the cream cheese mixture.  Swirl.  Add rest of cocoa mixture and gently swirl.  Sprinkle with sugar and almonds.

Bake 350 (325 for glass pans) for 45 – 55 minutes.


Triple Chocolate Cake July 13, 2009

Filed under: chocolate,desserts — bonny @ 3:40 pm
Tags: ,

1 pkg chocolate cake mix

1 pkg Jello chocolate instant pudding

1 3/4 c milk

2 eggs

12 ounce pkg chocolate chips

Combine all ingredients in large bowl.  Mix by hand until well blended (2-3 minutes).  Pour into greased and floured 10 inch Bundt pan.  Bake at 350 for 50-55 minutes or until cake springs back when lightly pressed.  Cool 15 minutes in pan.  Remove from pan.  Frost with chocolate frosting, if desired.

* makes 2 dozen cupcakes – bake 20-25 minutes.


Bonny’s Mac and Cheese January 30, 2008

Filed under: main dishes,vegetarian — bonny @ 11:05 pm

1/4 cup butter or margarine

1/4 cup flour

1 teaspoon salt

2 cups milk

1/4 pound American cheese, cut up

1 (8 ounce) package shredded cheese

1 lb. whole wheat pasta, cooked and drained

Melt butter in large saucepan on low heat. Blend in flour and salt; cook and stir 1 minute. Gradually add milk; cook, stirring constantly, until thickened. Add cheese; stir until melted. Stir in pasta.

Pour into lightly greased 1-1/2-quart casserole. Bake, uncovered, at 350 degrees F for 20 minutes or until thoroughly heated.


Oatmeal Banana Pancakes December 31, 2007

Filed under: breakfasts — bonny @ 3:41 pm

This is our adaptation of a Moosewood recipe.

1 c white flour

2 c ww flour

1.5 tsp salt

2 tbsp baking powder

3/4 tsp ground nutmeg

3/4 c uncooked oats

3 eggs

3 c milk

3 tbsp olive oil

6 tbsp maple syrup

3 very ripe, mashed up bananas

 Sift dry ingredients together.  Stir in wet ingredients until combined.  Fry on an oiled griddle until browned on both sides.


Cranberry Cake with Hot Butter Sauce December 21, 2007

Filed under: desserts — bonny @ 8:46 pm

2 c flour

1 c sugar

2 1/2 tsp baking powder

(sift dry ingredients together)

3 tbsp oil

 2/3 c milk

1 egg

(add to dry ingredients; beat 2 minutes)

2 – 3 c cranberries

(stir in)

Bake in a greased and floured 9 inch pan at 350 degrees for 40 minutes.

Butter Sauce:

1 c sugar

1 tbsp flour

(mix in saucepan)

1/2 c butter

1/2 c cream

1 tbsp vinegar

(add. Heat, beating well, over high heat until bubbly, 3-5 minutes)

1 tsp vanilla – add

 Serve hot over sliced cake.


Amy’s Flourless Chocolate Cake

Filed under: chocolate,desserts — bonny @ 8:42 pm
Tags: ,

6 tbls unsalted butter plus more for pan
1 1/2 cups semisweet choclate chips or 8 ounces chopped bittersweet choclate
6 large egg yolks
6 large egg whites
1/2 cup granulated sugar

1. Preheat oven to 275′, with rack in center. Butter a 9-inch springform pan. Place butter and chocolate in large bowl. Microwave in 30-second increments, stirring each time, until melted; cool slightly. Whisk in yolks.

2. In another bowl, beat egg whites to soft peaks. Gradually add granulated sugar; beat until stiff and glossy. Whisk 1/4 of whites in to chocolate mixture; gently fold mixture into remaining whites.

3. Pour into prepared pan; smooth top. Bake until cake pulls away from sides of pan and is just set in center, 45 to 50 minutes. Cool completely on a wire rack. Serve dusted with confectioners’ sugar.


Chicken Wild Rice Soup November 20, 2007

Filed under: chicken,soups — bonny @ 10:24 pm

1/2 c butter

1 finely chopped onion

1/2 c chopped celery

1/2 c sliced carrots

3/4 c all purpose flour

6 c chicken broth

2 c cooked wild rice

1 pound cooked and cubed chicken

1/2 tsp salt

1/2 tsp curry powder

1/2 tsp mustard powder

1/2 tsp dried parsley

1/2 tsp black pepper

1 c slivered almonds

3 tbsp sherry

2 c half and half

 Melt butter in large saucepan over medium heat.  Stir in onions, celery and carrots; saute for 5 minutes.  Add flour and stir well.  Gradually pour in chicken broth, stirring constantly.  Bring to a boil, reduce heat and simmer.

Add the rice, chicken, salt, curry powder, mustard powder, parsley, black pepper, almonds and sherry.  Allow to heat through, then add the half and half.  Let simmer for 1 – 2 hours.  Do NOT boil or the roux will break.