Iowa Brownies

Posted on October 11, 2013 by | Leave a comment

Reminds me of eating out in the back yard at home. The recipe, of course, comes from M.L.

½ c soft butter
1 c sugar
1 1-lb can Hershey syrup
4 eggs
1 c sifted flour
1 c chopped nuts
Frosting:
1 stick butter
1 ½ c sugar
1/3 c evaporated milk
½ c chocolate chips

Preheat oven to 350. Greast 15x10x2” jelly roll pan. Cream butter and sugar together until fluffy. Beat in syrup then eggs, one at a time. Beat in flour gradually. Fold in nuts. Pour into pan and bake 25 minutes. Meanwhile, prepare frosting.

In saucepan, combine butter, sugar, and evaporated milk. Bring to boil; boil one minute. Stir in bits. Heat and stir until melted. Frosting will be thin and glossy. Frost immediately after brownies come out of oven with wet knife. Can make 56 bars.

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Posted in Desserts, Marian and Joe's Recipes, Original Cookbook

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Kathryn’s Sin

Posted on October 11, 2013 by | Leave a comment

This is from Joe’s aunt in Texas

¼ lb oleo
1 c flour
8 oz cream cheese
1 c powdered sugar
1 large Cool Whip
1 c chopped pecans
2 small instant chocolate fudge pudding
3 c milk
3 t vanilla

Mix soft oleo, flour, pecans. Pat in 9×13” pan. Bake 15 minutes at 350. Cool. Mix soft cream cheese, powdered sugar, 1 c cool whip, 1 t vanilla; spread on first layer. Mix pudding, milk, 1 t vanilla, beat two minutes. Spread on second layer. Spread rest of Cool Whip plus 1 t vanilla on top. Sprinkle with nuts and shaved chocolate. Refrigerate.

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Carrot Cake

Posted on October 11, 2013 by | Leave a comment

1 c grated carrot
1 ¼ c whole wheat flour
1 egg
½ c honey
1 c melted butter
½ t cinnamon
1 t baking soda
2 t baking powder
¼ c lemon juice

Combine all and mix well in large bowl. Pour into well-buttered 5-cup ring mold. Bake at 350 for 45 minutes or until done. Cool in pan 10 minutes before unmolding. Cool before serving.

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Zucchini Bread

Posted on October 11, 2013 by | Leave a comment

3 c flour
3 eggs
2 c sugar
1 c oil
1 t vanilla
2 c grated zucchini
1 c chopped nuts
1 t cinnamon
1 t salt
1 t baking soda
1 t baking powder
½ c sour cream

Preheat oven to 350. Grease two 9x5x3” pans. Put flour in bowl. Beat eggs and add with rest of ingredients to flour. Mix well. Pour into greased pans. Bake at 350 for one hour. Cool in pans on wire rack. Store in plastic wrap. Comment: Easy and dee-lish. Freezes well.

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Posted in Breads, Marian and Joe's Recipes, Original Cookbook

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Broccoli Salad

Posted on October 11, 2013 by | Leave a comment

1 bunch broccoli, chopped
¾ c mayonnaise (I use ½-3/4 c)
½ c chopped onion
½ c chopped green olives
4 hard-boiled eggs, chopped
Salt and pepper to taste

Mix all well. Chill. Serve in lettuce cups.

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Posted in Marian and Joe's Recipes, Original Cookbook, Salads, Vegetarian

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Chicken Breasts in White Wine

Posted on October 11, 2013 by | Leave a comment

¼ c butter
1 pound chicken (4 half breasts, boned and skinned)
2/3 c dry white wine
¾ t salt
¼ t white pepper
4 parsley sprigs
4 lemon wedges

In hot butter, in skillet, sauté chicken until golden brown, 4-5 minutes per side. Add 1/3 c wine, ½ t salt, and white pepper. Bring just to boiling, reduce heat and simmer, covered, 20 minutes or until tender. Remove chicken to heated serving platter. To pan drippings, stir in 1/3 c wine and ¼ t salt. Bring just to boiling, stirring to dissolve brown bits in pan. Simmer about 5 minutes or until slightly thickened. Pour sauce over chicken. Garnish with parsley and lemon wedges. Serve with wild rice cooked in part white wine and part water. Excellent with sliced mushrooms added.

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Posted in Entrees, Marian and Joe's Recipes, Original Cookbook

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Chinese Chicken Livers

Posted on October 11, 2013 by | Leave a comment

1 lb chicken livers
¼ c soy sauce
2 T dry sherry (optional)
½ t minced garlic
½ t ground ginger
2 t vegetable oil
2 t minced green onion

Rinse livers and pat dry. Cut each in half. Heat broiler. In a shallow, foil-lined broiler pan, combine soy, sherry, garlic, ginger, and oil. Add livers. Spoon mixture over them; broil 4” from heat for 5 minutes. Turn and broil 5 minutes longer. Place on heated platter. Spoon pan juices over livers and sprinkle with green onions. Serves 4. Delicious cold.

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Posted in Entrees, Marian and Joe's Recipes, Original Cookbook

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Cocoa Apple Cake

Posted on October 10, 2013 by | Leave a comment

3 eggs
2 c sugar
1 c margarine
½ c water
2 ½ c flour
2 T cocoa
1 t baking soda
1 t cinnamon
1 t allspice
1 c chopped nuts
½ c chocolate bits
2 apples, cored, finely chopped (2 c)
1 T vanilla

Beat together eggs, sugar, margarine, and water until fluffy. Sift together flour, cocoa, soda, cinnamon, and allspice. Add to creamed mixture and mix well. Fold in nuts, chocolate, apples, and vanilla until evenly distributed. Spoon into greased and floured 1-“ loose-bottom tube pan. Bake at 325 for 60-70 minutes or until cake tests done. Tender and moist, keeps well.

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Posted in Desserts, Jeanne and Tim's Recipes, Original Cookbook

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Tovey Fresh Apple Cake

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4 c raw diced apple, not too fine, mixed thoroughly with 2 c sugar. Add ½ c oil, 1 c chopped nuts, 2 eggs, and 2 t vanilla to the apple mixture. Sift together 2 c flour, 2 t each soda and cinnamon, and 1 t salt. Add to above and mix well. Bake in a 9×13” pan at 350 for one hour. Very yummy!

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Posted in Desserts, Jeanne and Tim's Recipes, Original Cookbook

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Tangy Yogurt Cheesecake

Posted on October 10, 2013 by | Leave a comment

Sesame crumb crust: Mix together ¾ c graham cracker crumbs, ¼ c sesame seeds, ¼ c toasted wheat germ, and ¼ c melted butter. Press into 8” springform pan, even layer over bottom. Bake at 375 for 8 minutes.

Filling: Beat together 8 oz Neufchatel or cream cheese at room temperature with 3 T honey until fluffy. Add 8 oz unflavored yogurt. Mix in thoroughly. Turn filling into crust. Refrigerate several hours or overnight (can freeze).

Toppings: Sliced, sweetened strawberries, blueberries, etc., or ½ c each finely chopped dates and coarsely chopped slivered almonds

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Posted in Desserts, Jeanne and Tim's Recipes, Original Cookbook

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