Kracky Bars

Kracky Bars
Mary Frances Spalding

1 3/4 cup four, sifted
1 teaspoon salt
1 teaspoon soda
3/4 cup shortening
1 cup sugar
2 eggs, well beaten
1/3 cup milk
1 teaspoon vanilla
1 oz chocolate, melted
3/4 cup walnuts, chopped
18 graham crackers
3/4 cup semi-sweet chocolate morsels

Cream shortening and sugar. Add eggs. Combine milk and vanilla. sift flour, salt and soda. Add to creamed mixture alternately with milk and vanilla. Place one third of batter in a bowl. Add chocolate and nutmeats.

Spread this batter in 2 well greased 8 x 8x 2-inch pans. Arrange graham crackers over batter. Add semi-sweet chocolate pieces to remaining 2/3 of batter. Drop by spoonful over graham crackers and spread to cover. Bake 20 to 258 minutes at 375 degrees. Cool and cut into bars.

Dutch Triple fudge Cake

A lot of chocolate here......

Dutch Triple Fudge Cake
Mrs. Edwin D. Shutt

1 package chocolate pudding
1 package chocolate cake mix, dry
1 package semi-sweet chocolate morsels
1/2 cup black walnut, chopped

Cook pudding according to directions. Slowly add cake mix to pudding and stir until well blend. Pour batter into greased and floured 13 x 9 x 2-inch cake pan. Sprinkle chocolate morsels and walnut on top. Preheat oven to 350 degrees and bake 20 to 25 minutes . Remove from oven and spread chocolate morsels with knife

Double Chocolate Bread

Who doesn't like chocolate , not I


Double Chocolate Bread
Mrs. Elsie Stitt

2 cups flour, sifted
1 Tablespoon baking powder
1/3 cup cocoa
1/2 teaspoon salt
3/4 cup sugar
1 egg, slightly beaten
1 cup milk
3 Tablespoon shortening , melted
1/2 cup semisweet chocolate morsels

Sift together flour, baking powder, cocoa, salt and sugar. Set aside. Combine egg, milk and shortening and add to dry ingredients. Mix only until dry ingredients are moistened. Add chocolate morsels and mix lightly. Pour into greased 9 x 5 x 3-inch loaf pan. Bake 1 hour at 350 degrees.

Chocolate Chip Bars

Chocolate chips...yummy

chocolate chips Bars
Mrs. Laura Baughman

1/2 cup brown sugar
1/2 cup white sugar
1 cup margarine
2 egg yolks
1 Tablespoon water
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups flour

Mix ingredients in large greased pan. Pat mixture down in pan with spoon or by hand. Bake 12 minutes or until lightly browned at 350 degrees.

TOPPING

2 egg whites
1 cup brown sugar
1 cup chocolate chips

Beat egg whites until stiff; fold in brown sugar and chocolate chips. Spread on bars and bake about 25 minutes at 350 degrees.

Chocolate Banana Cookies

Here is another cookie recipe ....today is Home-made cookie day.


Chocolate Banana Cookies
Mrs. Leroy Lamson

1 package chocolate morsels
2/1/4 cup sifted flour
2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2/3 cup shortening
1 cup sugar
2 eggs
2 bananas or 1 cup mashed

Melt chocolate morsels over hot , not boiling water. Sift together baking powder, salt, soda and flour/. Blend in shortening and sugar together. Beat in eggs. add melted chocolate, flour mixture and the ripe mashed bananas. Drop by teaspoonful on greased cookie sheet. Bake 12 minutes at 400 degrees. Makes 7 dozen

Chocolate Cinnamon Buns

This week will finish off the bread category of the 1967 Kansan Silver Spoon Cookbook, so We will try for two recipes a day. Mon-Fri.

First recipe  for Monday is Chocolate Cinnamon Buns....oooohhhh Chocolate need I say more.

Chocolate Cinnamon buns
Mrs. Esther V. Meeks

3/4 cup warm water ( 110 to 115 degrees)
1 package dry or compressed yeast
1/3 cup margarine
1 teaspoon salt
1/3 cup sugar
1 egg
1/2 cup cocoa
2 1/4 to 2 1/2 cups flour, sifted
1 1/2 teaspoon cinnamon
3 Tablespoon sugar
1 Tablespoon butter
 nutmeats, chopped

Dissolve yeast in warm water. Add margarine, salt, egg, sugar , cocoa and 1 cup flour. Mix well, then add remaining flour. Cover with cloth un til double in bulk, about 1 hour. Stir down and turn out onto floured board. Roll in rectangle. Combine cinnamon, 3 Tablespoon sugar and 1 Tablespoon butter and spread on dough. Sprinkle with nutmeats. Let rise until double in bulk, about 40 minutes. Bake 25 minutes at 375 degrees. Remove from pan and ice immediately with confectioners sugar icing. Sprinkle with nutmeats.


* note- roll up like jelly roll and cut in slices after putting the cinnamon/sugar mixture and sprinkle with nuts, if desired.

Mary`s Chocolate cake

So far we have had cake recipes, let`s keep with this cake thing.

Mary`s Chocolate cake

2 cups cake flour, sifted
1 cup butter
1 1/2 cups sugar
1 cup sour milk or buttermilk
2 eggs
2/3 can chocolate syrup ( 16 oz size)
1 teaspoon baking soda
1 teaspoon vanilla
pinch of salt

Mix butter until creamy. Add sugar. Add eggs and syrup. Sift flour , baking soda and salt once, then add to mixture, alternately with milk. Bake, either 2 - 9-inch cake pans or 1 -13x 9-inch pan 45 minutes at 375 degrees.

Brownie Pie

I have decided that this week a dessert recipe for each day besides the other recipes.

Brownie Pie

3 egg whites
dash of salt
3/4 cup sugar
3/4 cup fine chocolate wafers crumbs
1/2 cup California walnuts, chopped
1/2 teaspoon vanilla
sweetened whipping cream

Beat egg whites and salt until soft peaks form. Gradually add sugar , beating until stiff peaks form. Fold in crumbs, nutmeats and vanilla. Spread evenly in lightly buttered 9-inch pie plate. Bake 35 minutes at 325 degrees. cool thoroughly. Spread top with sweetened whipped cream. Chill 3 to 4 hours. Trim with shaved unsweetened chocolate.

Frozen Chocolate Cream

Who doesn`t like chocolate?

Frozen Chocolate Cream
Elsie Stitt

1 tablespoon ( 1 envelope) unflavored gelatin
1/4 cup milk
1 1/2 cup milk
1/2 cup sugar
1/8 teaspoon salt
1 1/2 squares ( 1 1/2-oz) unsweetened chocolate
1 egg yolk, beaten
1 egg white
1 cup whipped cream, whipped
12 marshmallows, cut up
1/2 cup nutmeats, chopped
 whipped cream

Sprinkle gelatin over 1/4 cup milk to soften. Combine 1 1/2 cups milk, sugar, salt and chocolate. Heat, stirring constantly, until chocolate melts. Blend a little hot mixture into egg yolk. Return all to saucepan. Cook 1 minutes. Do not boil. Add gelatin and stir until dissolved. Chill until partially set. Beat egg white until peaks form. Fold egg white , 1 cup whipping cream, whippped, marshmallows and walnuts into gelatin mixture. Divide into 10 5-oz paper lines cups. Freeze until firm. To serve, tear off paper cups and place on chilled serving plates. Top with additional whipped cream. Extra cups may be wrapped and stored for future use.

Chcolate mint Truffles

Here is a dessert you must try, Sorry I didn`t get a picture , but made these for the chocolate fix for the superbowl this past weekend By the way this recipe came from Nestle`s very best baking cookbook Chcolate Mint Truffles 1 3/4 cups ( 11.5 oz) package Nestles Toll house milk chocolate morsels 1 cup ( 6 oz) Nestle toll house semi-sweet chocolate morsels 3/4 cup heavy whipping cream 1 Tablespoon peppermint extract 1 1/2 cups finely chopped walnuts Line a baking sheet with waxed paper. Place milk chocolate and semi-sweet morsels in large mixer bowl. Heat cream to a gentle boil; pour over morsels, Let stand 1 minutes; stir until smooth. Stir in peppermint extract. Cover with plastic wrap; refrigerate for 35 to 45 minutes or until slightly thickened. Stir just until color lightens slightly. ( do not overmix or truffles will be grainy) Drop by rounded teaspoonfuls onto prepared baking sheet; refrigerate 10 to 15 minutes. shape into balls; roll in nuts. Store in airtight container in refrigerator.