Bernie refers to these as “no drops”. Don’t ask me why but either way they are still a fast and enjoyable treat
Ingredients:
- 2 C. sugar
- 4 T. cocoa
- 1/2 C. butter
- 1/2 C. milk
- 4 T + peanut butter
- 3 C. quick oats (or regular)
- 1 t. vanilla
Directions:
- In a small bowl combine the sugar and cocoa
- Melt butter in a medium saucepan
- Add sugar mixture and milk
- Boil 3 minutes (NO LONGER)
- Remove from heat and add peanut butter, vanilla and oats
- Drop by spoonfuls onto wax paper
Bernie first made this and it’s one of the rare cheesecakes I’ll eat. Probably cuz there’s chocolate involved!
oh yea!
Ingredients:
- 2 (8 oz) packages cream cheese, softened
- 1/2 C. sugar
- 1/4 C. light cream or half and half
- 1 t. vanilla
- 2 eggs
- 2 T. unsweetened (baking) cocoa
- 1 Oreo pie crust
- 1 (10 oz) package frozen raspberries, thawed, pureed and strained
Directions:
- In a small bowl, blend cream cheese, sugar, cream and vanilla until smooth
- Beat in eggs 1 at a time
- Remove 1 cup batter and combine with cocoa. Spoon half of chocolate batter over pie crust
- Evenly pour white batter over chocolate batter
- Top with spoonfuls of remaining chocolate batter
- Cut through batter with knife to create marbled effect
- Bake at 325 for 35-40 minutes or until set
- Cool completely on wire rack
- Chill at least 4 hours
- Serve with raspberry sauce
A sister in our church gave me this recipe.
Ingredients:
- 3 C flour
- 2 pkg yeast
- 2 T sugar
- 1 T salt
Add:
Directions 1:
- Beat 20 seconds slow in mixer
- 3 minutes fast
- add 2 C flour +/-
- 4-5 minutes with the hook attachment
- Place dough in greased bowl at 170 degree oven 30 minutes covered
- Form dough balls and place into buttered 9X13″ pan
- place in oven 170 degrees to rise 30 minutes take OUT and preheat oven to 350
- place pan back into oven for 15-18 minutes
Wheat Version
- 3 C white flour
- 2 pkg yeast
- 1/4 C wheat germ
- 1 T salt
- 1/2 C brown sugar
Directions 2
- 2 3/4 C water
- 1/4 C oil
- 1/4 C molassess
- Follow as above; beat 30 sec slow then 3 min. high. Then add:
- 3 C wheat flour
- 1-2 C white flour
- Continue to follow above instructions for rising and baking
Toffee
Ingredients:
- 2 C butter
- 2 C sugar
- 2 C almonds chopped
- 6 T water
- 2 T light karol syrup
- 1 t. vanilla
- 8 oz. milk chocolate
Directions:
- Butter a cookie sheet
- In medium sauce pan heat butter, sugar,water & syrup
- Boil till candy thermometer reaches 300 degrees
- Remove from pan and stir in vanilla and almonds
- Pour into pan
- Add chocolate pieces and spread after it has melted
- Garnish w/ extra almond pieces if you prefer
The best spring, Easter cake (bread) to have! It’s become a tradition. It maybe a little time consuming but oh so worth it! Nothing beats a great lemon cake from scratch!
Lemon cake/bread
Ingredients:
- 2 sticks unsalted butter, softened
- 2 1/2 C. sugar, divided
- 4 extra large eggs, room temperature
- 1/3 C. grated lemon zest (6-8 lemons)
- 3 C. flour
- 1/2 t. baking powder
- 1/2 t. baking soda
- 1 t. salt
- 3/4 C. squeezed lemon juice, divided
- 3/4 C. buttermilk, room temp
- 1 t. vanilla
Glaze:
- 2 C. sifted powder sugar
- 3 1/2 T. lemon juice
Directions:
- Preheat oven 350. Grease and flour two loaf pans. Line bottom with parchment paper
- Cream butter and 2 cups sugar in bowl till light and fluffy (5 min)
- Add eggs one at a time and lemon zest
- Sift together the flour, baking powder, baking soda and salt in a bowl
- In another bowl combine 1/4 cup lemon juice, buttermilk, and vanilla
- Add the flour and buttermilk alternately to the batter
- Begin and end with the flour
- Divide evenly to loaf pans
- Smooth tops and bake 45 minutes
- Combine 1/2 cup sugar with 1/2 cup lemon juice in small pan
- Cook over low heat till sugar dissolves.
- When cake is done, allow to cool for 10 minutes
- Remove cakes and set them on a rack
- Poke holes in bread so syrup will go through the bread
- Spoon syrup over the bread
- Allow to cool completely
- Mix glaze with a whisk and drizzle over the cake (loaf) and down the sides
