It Inspired Me

 3/4 c. sugar 1/2 c cocoa 5 oz evaporated milk 1/3 c light corn syrup 1/3 butter 1 t vanilla In a small saucepan, combine sugar and cocoa.  Blend in evaporated milk and corn syrup.  Cook over medium heat, stirring constantly until mixture boils.  Boil and stir for one minute.  Remove from heat.  Stir in butter and vanilla.  Serve warm.  

8-inch baked pie shell 1/2 c butter 3/4 c sugar 2 squares bitter chocolate 1 t vanilla 2 eggs Cream butter, gradually adding sugar, creaming well.  Blend in melted and cooled chocolate and vanilla.  Add eggs, one at a time, eating five minutes after each addition.  Turn into cooled and baked pie shell.  Chill for at least two hours.  Before serving, top with whipped cream and walnuts.  

1 c sugar 1/2 c half and half 2 T corn syrup 2 T butter 1 t vanilla 1-2 squares bitter chocolate Pinch of salt Melt chocolate and butter.  Add sugar and corn syrup with half and half, adding alternately and stirring constantly.  Add salt.  Simmer gently for five minutes, stirring constantly.  Remove from heat and stir in vanilla.  Serve warm.  

 1 c sugar 1 c water 1 rounded tablespoon cornstarch 3 egg whites pinch of salt 1/2 t vanilla baked pie crust Boil sugar, water and cornstarch until thick.  Cool.  Beat egg whites until it forms stiff peaks.  Carefully fold into first mixture and vanilla.  Pour into baked pie shell and serve with whipped cream

This is my mom's go to Brownie recipe.  She got this from Aunt Min's friend Grace Brown.  This is a very cake like brownie.   1 c butter 2 cup sugar 4 eggs 1 c flour 1/4 t salt 1 t vanilla 4 squares bitter chocolate Cream butter and sugar.  Add eggs and beat until fluffy.  Gradually add flour, sifted after measuring.  Add salt, vanilla then melted chocolate.  Pour into greased 9x13 inch pan.  Bake 20-30 minutes at 350.  

This is a recipe from Linda Edman.  I personally have not tried it yet but my mom says it is good.  Anything I have from Linda seems to be a keeper!   4 egg whites 1/4 t vanilla 1 pt cool whip, thawed 2 T powdered sugar Beat egg whites to a foam, then add sugar and beat until stiff.  Carefully stir in vanilla and thawed cool whip.  Pour into individual dessert glasses and place in refrigerator to chill.  Serves 4-6.  

As I type recipes in this blog I realize how many of my memories revolve around food. This recipe is no exception to this.  When visiting my Grandma, we would eat out at Schriners in Fond du Lac.  top on our list of items to get here were Chicken dumpling soup and Ritz Nut torte.  The local paper published this recipe and I found it to taste just like the dessert.  This desert is delicious with a dollop of whipped cream. MMMM  This memory is even more special since the restaurant is now closed. Hope you enjoy it as much as we do.   3 ounces coarsely crushed Ritz crackers 1/2 cup coarsely chopped walnuts plus finely chopped walnuts for garnish, divided 1 teaspoon baking powder 1/3 cup egg whites 1 cup granulated sugar 1/2 pint whipping cream, whipped with vanilla extract and powdered sugar to taste Heat oven to 350 degrees F. Mix crackers, 1/2 cup of the nuts and baking powder. Beat egg white and gradually add sugar. Beat until very stiff. Fold into crack...

I have a great memory of spending the 4th of July with Aunt Merle and Uncle Russ. Every year Aunt Merle would make Special K Bars and Cucumber Sandwiches. We would enjoy them by the pool and on the patio. Just thinking of these bars makes me think of summer. 1 cup granulated sugar 1 cup Karo syrup 1(12 ounce) jar crunchy peanut butter 6 cups Special K cereal 1(6 ounce) package semi-sweet chocolate chips 1(12 ounce) package butterscotch chips In a large mixing bowl, mix sugar and Karo syrup; microwave on high for 3-4 minutes, or until sugar is completely dissolved. Remove after sugar is dissolved. Do not boil. This is important. Bars will be hard as concrete if mixture continues to boil.Remove bowl from microwave; add crunchy peanut butter to the sugar mixture and stir until smooth. Stir in the Special K cereal and mix well.  Pat the mixture firmly into a lightly buttered 13X9 inch pan. Using a lightly buttered or greased piece of waxed paper works great for patting down the m...

 This is one of Grandma's recipes.  I'm not sure where she found it but the recipe card had a recipe taped to it from the newspaper.  Comment under title says "Two cups fruit stretch to to serve 9".   2 c sliced fruit 2 T flour 1/4 c sugar 2 T lemon juice 3/4-1 c fruit syrup 1 T butter 1 1/2 c flour  1/2 t salt 3 t baking powder 1 T sugar 1/3 c shortening 1 well beaten egg 1/2 c milk Arrange fruit in a greased 8-inch round pan.  Mix flour and 1/4 c sugar.  Sprinkle over fruit.  Add lemon juice and fruit syrup.  Dot with butter.  Heat thru in oven.  Sift remaining dry ingredients.  Cut in shortening.  Mix egg and milk.  Add to dry ingredients.  Drop dough in 6-9 mounds over hot fruit.  Bake at 425 degrees for 30 minutes. 

 This is a recipe handed to me, originally from Norma Erdman.  8 egg whites 3/4 t salt 1/2 t baking powder 1/2 t cream of tartar 1 T vinegar 1 t vanilla 2 c sugar Beat egg whites with salt, baking powder and cream of tartar, for ten minutes, until still but not dry.  Add sugar gradually.  Add vinegar.  Beat 10-15 minutes.  Add vanilla.  Bake in spring form pan or 9x12 inch pan which has been chilled, to keep the stiff egg whites.  Preheat oven to 400.  Once preheated, place torte in over and turn OFF the heat.  DO NOT OPEN THE OVEN until cool.  Torte should remain in the oven for at least three hours if not overnight.  

 Crust: 4 c. flour 1/2 c cold milk 1 c oil 3 t salt Icing: 1/3 c. soft butter 3 c. powdered sugar 3 T cream or milk 1 1/2 t vanilla Mix flour and salt.  Pour oil and milk into measuring cup.  Mix liquid with flour.  Press into a ball.  Cut in half.  Place one half between two sheets of wax paper and roll out big enough to cover cookie sheet and up sides.  (this will be thin) Place in cookie sheet pressing up sides as needed.  Peel and slice apples, using enough to fill the sheet and be mounded (about 10-15 apples).  spread apples out over the cookies sheet.  (remember, they will cook down.  Sprinkle apples with sugar and cinnamon to create a good brown during atop the apples.  Cut up 3 T butter and spread out spices over the apples.  Roll out the other half of the dough and place over apples.  Try to seal edges as best as possible.  Bake at 425 degrees for 40 minutes. While baking, mix icing ingredients.  Le...

This is a quick and simple chocolate treat.  You could try adding food coloring for some festive alternatives.   1 pound white chocolate 1/2 c peanut butter 1 c. rice krispies 1 c. peanuts 1 c marshmallows  Melt chocolate and peanut butter.  Stir in rice krispies, peanuts and marshmallows.  Drop onto wax paper to cool/solidify.  Enjoy.  

 This is one of those recipes that I want to enter here to document the "memoir".  This is a recipe from Aunt Min.  I picture my Grandma enjoying this as a dessert.   1/2 c. rice 2 cups water and pineapple juice 1/4 c. sugar pinch salt 2 1/2 can crushed pineapple, drained 1 c cool whip (or 1 c whipping cream and 1/2 c sugar) 1/2 t vanilla Combine rice and water/pineapple juice combination.  Cook in a double boiler for one hour, or until tender.  Add sugar and salt.  Mix crushed pineapple into rice mixture.  Add whipped mixture and vanilla.  Makes about 12 servings.  

These little desserts offer a great healthy treat that can be made in about 20 minutes I’m including the full recipe, however, I don’t make it with the filling I just chop apples and put them in custard cups I top each with a generous helping of the crumble.   FOR THE CRUMBLE 1/4 cup all-purpose flour 1/4 cup old fashioned oats 1/4 cup light-brown sugar 1/2 tsp baking powder 1/4 tsp ground cinnamon 1/4 tsp salt 1/4 cup butter FOR THE APPLE FILLING 2-3 Granny Smith apples 3 Tbsp butter, melted 2 Tbsp all-purpose flour 1/2 tsp vanilla extract 1/4 cup light brown sugar 1/2 tsp ground cinnamon 1 pinch salt MAKE THE CRUMBLE TOPPING In a small bowl, combine dry ingredients for the crumble topping. Use a fork to press the cold butter into the dry ingredients until the butter is combined. Refrigerate until ready to use. MAKE THE APPLE FILLING Preheat air fryer to 370 degrees F. Grease four 6-ounce ramekins well. Peel and core apples then cut into bite-sized pieces. Place apples in ...

Best ever apple pie! Filling tastes like you added caramel. Serve hot with vanilla ice cream or better yet vanilla custard! Yumm!! 1/2 cup sugar 1/2 cup packed brown sugar3 tablespoons all-purpose flour 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 6 to 7 cups thinly sliced peeled tart apples 1 tablespoon lemon juice Pastry for double-crust pie 1 tablespoon butter 1 large egg white In a small bowl, combine the sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat. Line a 9-in. pie plate with bottom crust; trim even with edge. Fill with apple mixture; dot with butter. Roll remaining crust to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in crust. Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edges loosely with foil. Bake at 375° for 25 minutes. Remove foil and bake until crust is golden brown and filling is bubbly, 20-25 minutes longe...

This is a simple version of hot fudge. It uses cocoa powder instead of butter chocolate bars. Be sure to blend it at the end as instructed. 1 cup butter 1/3 cup unsweetened cocoa powder 3 cups white sugar 1 (12 fluid ounce) can evaporated milk 1 teaspoon vanilla extract Combine butter, cocoa, sugar and evaporated milk in a saucepan over medium heat. Bring to a boil and boil for 7 minutes. Remove from heat; stir in vanilla. Blend with immersion blender for 2-4 minutes. Serve immediately. Store in refrigerator.

Feeling like a little treat but don't want to have left overs this is a fun and easy option.  It turned out surprisingly good too!   3 tablespoons (1 1/2oz/45g) butter, melted 4 tablespoons oats 2 tablespoons chopped pecans 2 tablespoons all purpose flour 2 tablespoons brown sugar ¼ teaspoon cinnamon ⅛ teaspoon salt 1 small apple , peeled diced ½ tablespoon all purpose flour ½ tablespoon brown sugar 1/4 tsp cinnamon In a small bowl stir in the oats,flour, pecans, brown sugar, cinnamon, and the salt.  Stir in the melted butter to create the crisp topping.  Chop the apples small and toss them with the ½ tablespoon of flour, ½ tablespoon of the sugar, and ¼ teaspoon cinnamon.  Take a Microwaveable mug and fill with the apple. You can fill the mug because the apples cook down.  Spoon the crisp mixture over the top.   Microwave for 2- 2 ½ minutes. the apples should be bubbling and the whole thing will reduce in size.  Carefully remove from the mi...

1 cup all-purpose flour 3/4  cup granulated sugar 2  tablespoons baking cocoa 2 teaspoons baking powder 1/4  teaspoon salt 1/2 cup milk 2 tablespoons vegetable oil 1 teaspoon vanilla 1 cup chopped nuts, if desired 1 cup packed brown sugar 1/4 cup baking cocoa 1 3/4 cups very hot water Heat oven to 350ºF.  Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in ungreased square pan, 9x9x2 inches. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread in pan. Sprinkle brown sugar and 1/4 cup cocoa over batter. Pour water over batter. Bake about 40 minutes or until top is dry. Spoon warm cake into dessert dishes. Top with ice cream. Spoon sauce from pan onto each serving.

This was an easy and delicious white cake.  You can make it into 24 cupcakes or 3-9" round cakes.  1 cup (2 sticks) butter, softened ½ cup vegetable shortening 3 cups granulated sugar 5 eggs, room temperature 3 cups all-purpose flour 2 teaspoons baking powder ** ¼ teaspoon salt ½ cup whole milk, room temperature ** ½ cup buttermilk, room temperature ** 2 teaspoons vanilla extract  ** Alternative:  -  ½ teaspoon baking powder and 1 cup buttermilk with no whole milk. Preheat oven to 350º F. Prepare three 9-inch round cake pans with nonstick baking spray or coated well with shortening or butter and floured, taking care to remove all excess flour. Cream together butter and shortening until light and fluffy with an electric mixer. Slowly add sugar one cup at a time, making sure to fully incorporate each cup before adding another. Add eggs one at a time, making sure to fully incorporate each egg before adding another. Sift together flour, baking powder, and salt...

Delicious and easy buttercream frosting.  This frosting definitely made the cake!  1 cup butter (2 sticks), softened 3 - 4 cups confectioner’s sugar, sifted 2 teaspoons vanilla pinch salt 2-3 tablespoons milk, heavy cream, or half-and-half Place softened butter into the bowl of a stand mixer that has been fitted with the paddle attachment. Turn the mixer on a medium setting and cream the butter until it is smooth and has lightened in color, about 3 minutes. Add confectioner's sugar, ½ a cup at a time. After each cup has been incorporated, turn the mixer onto the highest speed setting and for about 10 seconds to lighten the frosting. Add vanilla and a pinch of salt and combine until well-incorporated. Add milk, heavy cream or half-and-half until the frosting has reached the preferred consistency. For a firmer frosting, add more confectioner's sugar, a ¼ cup at a time. For a softer frosting, add more milk or cream, a tablespoon at a time.