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Grandma Dennis’ Chocolate Cake

2 cups flour

2 cups sugar

1/2 teaspoon salt

1 cup water

2 eggs

1/2 cup milk

2 sticks margarine

3 Tablespoons Cocoa powder

1 teaspoon baking soda

1 teaspoon vanilla

Mix flour and sugar in a big bowl.

In a saucepan place margarine, water, cocoa.  Bring to a boil

Pour over flour and sugar.  Mix

In another bowl add baking soda, vanilla, eggs, salt, milk

Add to above mix.

Pour into greased cookie sheet pan.  Bake at 350 for 20 minutes

Make frosting last 5 minutes of cook time.  Frost while cake is hot.

FROSTING

1 teaspoon vanilla

1 stick margarine

3 Tablespoons cocoa powder

5 Tablespoons milk

1 – 1 pound package of powdered sugar (I always use more than 1 pound)

1/2 cup nuts

In a saucepan add margarine, cocoa, milk.  Melt, but don’t boil.  Then add powdered sugar.  Thin enough to spread, but not runny.  Then add vanilla and nuts.

Pour in sections across the cake and carefully spread or you will take off the top of the cake.

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Cinnamon Bun Popcorn – Tammy McKay

12 cups popped popcorn (about 1/2 cup kernels)

1 cup roughly chopped pecans

1 cup brown sugar

3/4 teaspoon cinnamon

1/4 cup karo syrup

1 stick real butter

1/2 teaspoon baking soda

1 teaspoon vanilla

3 squares almond bark

Preheat oven to 250 degrees

Place popcorn and chopped pecans in a very large bowl and set aside.

Combine brown sugar and cinnamon in a big microwave-safe bowl.  Glass is a good idea like a 2 quart size.  Use a bowl larger than you think you need.

Chop butter into chunks and place on top of sugar mixture.  Pour corn syrup over the top of everything.  Microwave on high for 30 seconds.  Just to soften the butter a bit.  Then stir to combine.  Return to microwave and heat for 2 minutes.  Remove and stir and then microwave for 2 minutes more.

Remove from microwave and add in vanilla and baking soda.  When combined, pour over popcorn, and stir until it’s coated.  Spread popcorn mixture onto a foil-lined jelly roll pan.  Place in oven and bake for 30 minutes, stirring every 10 minutes.

After 30 minutes, take a piece out and let it cool.  “Sample”.  If it’s not crunchy enough, bake for another 5 minutes.  When it’s done, give it a final stir and let it cool off for a bit while you melt your almond bark.  (Just nuke in the microwave according to package directions)  If you want, you can spread out your caramel corn on a clean piece of parchment, waxed paper, or foil.  I always do because this sometimes sticks to the hot foil if I leave it on the original pan.  Use a fork and drizzle the melted almond bark over the popcorn mixture.

When it’s hardened (pop it in the fridge to speed up the process) break into chunks and enjoy.

I’ve experimented and found baking at 300 degrees for 13-15 minutes works great as well.  Much faster.

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Chocolate Mousse – cooked

4 egg yolks

1/4 cup sugar

1 cup heavy whipping cream

6 ounces semisweet chocolate chips (1 cup)

1  1/2 cups heavy whipping cream

Beat egg yolks in a small bowl with electric mixer on high about 3 minutes or until thick and lemon colored.  Gradually beat in sugar.

Heat 1 cup whipping cream in 2-quart saucepan over medium heat until hot. Gradually stir at least half of the hot whipping cream into egg yolk mixture; stir back into hot cream in saucepan.  Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil). Stir in chocolate chips until melted.  Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.

Beat 1  1/2 cups whipping cream in chilled medium bowl with electric mixer on high until stiff.  Fold chocolate mixture into whipped cream.  Pipe or spoon into serving bowls.  Immediately refrigerate any remaining dessert after serving.

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Chocolate Mousse

8 ounces chocolate chips (semi-sweet is rich, milk chocolate is lighter)

6 Tablespoons water

2 teaspoons vanilla

2 cups whipping cream

1/4 cup confectioners’ sugar

 

Melt chocolate and water in saucepan.

Whisk in vanilla.

Allow to cool.

Whip the cream.

Add the confectioners’ sugar

On low beater, blend in the chocolate.

Scoop the Chocolate Mousse into a clear glass bowl.  Chill in fridge

Garnish with grated chocolate.

 

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Waffle Cones

1 egg

1 egg white

1/4 teaspoon salt

1/2 cup sugar

2/3 cup flour

2 Tablespoons melted butter

Mix all together and cook on Waffle Cone Maker.

Roll into cone shape or place in bowl for waffle bowl.

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Sunburst Lemon Bars

Crust

2 cups flour

½ cup powdered sugar

1 cup margarine or butter, softened

 

Filling

4 eggs, slightly beaten

2 cups sugar

¼ cup flour

1 tsp. baking powder

¼ cup lemon juice

 

Glaze

1 cup powdered sugar

2-3 TBS lemon juice

 

Heat oven to 350 degrees.  In large bowl combine 2 cups flour, ½  cup powdered sugar, and margarine at low speed until crumbly.  Press mixture evenly in bottom of ungreased 9X13 pan.  Bake at 350 for 20 to 30 minutes or until light golden brown.

 

In large bowl, combine eggs, sugar, ¼ cup flour and baking powder; blend well.  Stir in lemon juice.  Pour mixture over warm crust.  Return to oven and bake at 350 for 25 to 30 minutes or until top is light golden brown.  Cool completely.

 

In small bowl, combine powdered sugar and enough lemon juice for desired glaze consistency; blend until smooth.  Drizzle over cooled bars.  Cut into bars.

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S’mores Popcorn

Ingredients:

1/2 box of Golden Graham cereal

1/2 bag of miniature marshmallows

1 & 1/2 bags of Tender White Orville Redenbacher Popcorn

A whole bag of chocolate chips – melted

Pop your popcorn.

Mix your cereal, popcorn & marshmallows in a bowl.

Melt your chocolate in a microwaveable bowl.

Spread your dry mixture on a large baking sheet.

Drizzle your melted chocolate over the dry mixture.

Wait for your chocolate to get firm, and eat!