Friday, February 2, 2018

Jessica's Brownies with Buttermilk Icing

This recipe comes from my sister-in-law and makes a large batch of brownies. It has been a go-to for anytime I have to feed a crowd for awhile now, the brownies are compact and sturdy to travel well, but still fudgy and good. I most often just add some chocolate chips and dust the top with powdered sugar, but last week I made them for a women's luncheon and added this Buttermilk Icing. It is a great combination, so I am posting the recipes together.

Jessica's Brownies

3 c. sugar
1 1/2 c. vegetable oil
6 beaten eggs
3/4 c. milk
3 c. flour
3/4 c. cocoa
1 tsp. salt
2 tsp. vanilla

Mix sugar oil and eggs together. Stir in milk. Add dry ingredients and beat until smooth.  Pour into greased sheet pan and bake at 350 degrees for 20-25 min. If you are going to frost them with buttermilk icing, do that while they are warm.

Buttermilk Icing

1/2 c. butter or margarine
1/4 c. cocoa
1/3 c. buttermilk
3-4 c. powdered sugar
1/2 tsp. vanilla

In a small saucepan, combine butter, cocoa and buttermilk and heat to boiling. Remove from heat and let cool slightly, then add 2 c. powdered sugar and vanilla and stir until smooth. Add more powdered sugar and stir until the mixture starts to thicken and look fudgy. Pour over brownies and spread smooth. Cool before cutting.

Notes: You can make these ahead and freeze them. If you want you can add about a cup of chocolate chips to the batter before spreading in the pan.


Tuesday, August 29, 2017

Sharing my End-of-Summer Watermelon

I went to the store today for a gallon of milk and some lettuce. As I walked through the produce section, there were the most immense watermelons I have maybe ever seen! I had not come for a melon, but I reached in to thump one, like my grandpa always did, and it sounded perfect. "Hmmm. Wonder how much one of those behemoths cost?" I wrestled it out of the box, boosted it into my cart and wheeled it off to gather my other groceries.  When I got to the checkout, and they put it on the scale, it wouldn't register...because the scale only goes to thirty pounds!!! So, however much my watermelon really weighs, I only paid for 30 pounds of it, because that is how they deal with such a thing. (Wish I could get on a scale that only weighed up to about 130 lbs, and just have them credit me with only weighing that much.) At any rate, it was a perfect melon, crispy and sweet, and we couldn't quite eat the whole thing that night, but by the next morning, we had bested it.

This has been a weird summer for me. For most of the summer, my two oldest daughters were living away from home and my two middle children were working all week at a scout camp, where they lived in tents and only came home on weekends, so during the week, we would sit down to dinner with just my husband, myself and my two youngest children. The big table seemed lonely, and the chickens had lots of extra scraps, because I have trouble remembering to down-size my recipes.  But, two weeks or so ago, my house filled back up again, and I have been ecstatic to have all my kids around. We have even had my married son and his little family for Sunday dinner and ALL the chairs were filled, and my heart. So, at this moment, we are equal to a big melon. I am savoring it all here at the end of summer, before some of them leave again.  I am glad to see them grow, and be so independent, but my favorite is when they are all together, teasing and laughing and sharing joy.

The blog has been broken for quite some time. Last October, Blogger made some changes that affected my template and it has taken my tech-challenged brain a long time to figure it all out, but we seem to be mostly functional again, and I am not discouraged when I log on now, so hopefully some new recipes will show up. Thanks for stopping by to catch up with me and my family! Labor Day is coming, you might check out this post to find menu suggestions for the holiday. Enjoy all of your last lovely summer experiences!


Thursday, June 23, 2016

Buttermilk Cornmeal Waffles

These golden waffles have a little crunch from the cornmeal. They are nice for breakfast, but they would be fun to top with taco meat and toppings or chili and cheese and sour cream for a quick weeknight meal too. The recipe came from a cookbook called Retro Breakfast.

Buttermilk Cornmeal Waffles
1 1/2 c. flour
2 tsp. baking powder
1 c. cornmeal
pinch of salt
1/3 c. sugar
2 eggs
2 c. buttermilk
1/4 c. melted butter or oil

Mix all and cook in hot iron.
Notes: The thickness of the buttermilk varies a little. You can add a little water to the batter if it is too thick.

Tuesday, July 28, 2015

Cranberry Cream Cheese Muffins

These are deluxe yummy perfection! The cake is tender and rich and the tart cranberries make a nice contrast. I think the batter would lend itself to some experimenting with other berries, especially tart ones like raspberries or black berries.

Cranberry Cream Cheese Muffins
1 c. butter, softened
1 pkg. (8 oz.) cream cheese, softened
1 1/2 c. sugar
1 1/2 tsp. vanilla
4 eggs
2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
2 c. fresh or frozen cranberries
1/2 c. chopped pecans

Cream butter, cream cheese, sugar and vanilla.  Add eggs, one at a time, beating well after each addition. Stir in dry ingredients until just moistened. Fold in cranberries and pecans. Fill muffin cups 3/4 full. Bake at 350 degrees for 20-25 min. Cool 5 minutes in pan before removing to wire rack. Yield 2 dozen muffins.

Notes: Frozen cranberries go into the batter straight from the freezer, don't thaw them, just stir them in. Also, to freeze cranberries when they are in season, just take the bag of cranberries out of your grocery bag and place it right in the freezer. Use within a year. This recipe is from Taste of Home 2008.

Friday, July 10, 2015

Peanut Pudding Dessert

I made this yummy fluff for the 4th of July family dinner this year, and my sister-in-law asked if I would post it here.  I love peanut butter! This cool layered dessert comes from Taste of Home 2005.

Peanut Pudding Dessert
1/2 c. cold butter
1 c. flour
2/3 c. chopped, dry roasted peanuts

In a bowl, cut butter into flour until crumbly.  Stir in peanuts. Press into an ungreased 9x13 baking dish and bake at 350 degrees for 16-20 min. or until browned.  Cool on wire rack.

1 (8 oz.) package cream cheese, softened
1 c. powdered sugar
1/3 c. peanut butter
1 carton (8 oz.) whipped topping, thawed
2 3/4 c. cold milk
1 large package (5.6 oz.) instant chocolate pudding mix
additional peanuts for garnish

In a mixing bowl, beat cream cheese, powdered sugar and peanut butter until smooth.  Fold in 1 1/2 c. whipped topping. Carefully spread over crust.
In a bowl mix milk and pudding for 2 min. then let stand 2 min. to soft set.  Carefully spread over cream cheese layer. Top with remaining whipped topping.  Garnish with additional peanuts or chocolate curls if desired. Refrigerate until serving. Yield 15-18 servings.

Friday, July 3, 2015

Pears and Cream Pie

Another pie for your summer fruit! This one has a buttery topping and creamy filling.

Pears and Cream Pie
3 c. chopped pears
1/2 c. sugar
1 egg, beaten
1 c. cream
1 Tbsp. flour
1 tsp. vanilla
pinch of salt
1 unbaked pie shell

Combine pears, sugar, egg, cream, flour, vanilla and salt in a bowl; mix well. Pour into pie shell. Bake at 350 degrees for 15 minutes. While baking, make topping:

2/3 c. flour
1/3 c. sugar
1/4 c. butter

Combine ingredients in a bowl and mix until crumbly.  Sprinkle over pie. Bake for 30 minutes longer or until browned.

Tuesday, June 23, 2015

Blackberry Sour Cream Pie

I found some fresh blackberries last week at the store, and felt like pie would be in order. (I always do think pie is in order.) This beautiful pie is a berries-and-cream kind of experience, rich and delicious-but easy to assemble. The recipe comes from a booklet of pies and pastries compiled by home economics teachers.

Blackberry Sour Cream Pie
1 unbaked 9 inch pie shell (or click here for a pastry recipe)
4 c. fresh blackberries
1 1/4 c. sugar
1 c. sifted flour
1/4 tsp. salt
1 c. sour cream
2 Tbsp. sugar

Place cleaned blackberries in pie shell. Sift sugar, flour and salt into a bowl, stir in sour cream to combine; mix well. Pour cream mixture over berries, sprinkle top with 2 Tbsp. sugar.  Bake at 450 degrees for 10 minutes. Reduce temperature to 350 degrees, bake for 30 minutes longer.  Cool on wire rack.


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If you are visiting, welcome! I am in the process of a Vulcan Mind Meld with my computer to put all of my right hand recipes for feeding my family on here as fast as possible. Please come back often and stay awhile. There are so many exciting things to come!

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A clearing house for all my favorite recipes. All my food musings. All my favorite cookbooks and kitchen gadgets. If you enjoy it here, and find it useful, welcome!