Apple Butter Bars

 

Apple Butter Bars

 

 

1 ½ Cup of sifted A/P Flour

1 tsp baking soda

1 tsp salt

2 ½ Cup Old Fashioned Oatmeal – uncooked

1 ½ Cup Sugar

1 Cup Butter (melted and cooled)

1 ½ Cup Apple Butter

1 tsp cinnamon

 

In large bowl sift flour, soda, salt, sugar and cinnamon.  Stir in oatmeal, add melted butter and mix well.  Press ½ of mixture into a greased and floured 10 ½ X 7 X 1/1/2 pan.  Spread the apple butter over this layer.  Cover with remaining oatmeal mixture.  Pat gently.

 

Bake for 1 hour at 325°.  Cut into bars while warm.

Chocolate Caramel Cake

 

INGREDIENTS

CAKE

• 1 standard size chocolate cake mix and ingredients called for on the box
• 1 extra egg in addition to what’s called for on the box
• ½ cup sour cream
• 1 cup semisweet chocolate chips
• ½ cup heavy cream
• ½ cup butter
• 14 ounces individually wrapped caramels unwrapped

POURABLE FROSTING

• 1 cup semisweet chocolate chips
• 1 standard sized can sweetened condensed milk
• 1 tsp vanilla

INSTRUCTIONS

• Preheat oven to 350 degrees F Lightly grease a 13x9 inch pan.
• Make cake mix according to package directions, adding in an extra egg and ½ cup sour cream to the ingredients.
• Pour 1/2 of the cake batter into the prepared pan and bake at 350 degrees for 20 minutes.
• While cake is baking, in a heavy saucepan over low to medium heat melt caramels, heavy cream and butter. Stir well until melted and combined.
• Remove cake from oven after 20 minutes of baking and pour caramel sauce over top of baked cake. Sprinkle 1 cup chocolate chips over caramel. Pour remaining cake batter over top and return to oven to continue baking for 20 to 25 minutes more.
• Remove from oven and allow to cool for approximately five minutes.
• Combine remaining chocolate chips and sweetened condensed milk in a microwave safe bowl and microwave for one minute. Remove and stir until well combined. If chocolate chips are not completely melted return to microwave for 15 seconds, remove and stir. Repeat until melted and smooth. Stir in vanilla. Pour over the top of the cake. Allow to sit for approximately five minutes.

Jiffy Jalapeno Cornbread

 

1 Jiffy cornbread mix box  (8.5 oz.)

1 egg

1/3 cup buttermilk

1/2 cup sour cream

2 tablespoons vegetable oil

2 tablespoons diced jalapenos

1/2 cup shredded cheddar cheese

 

Preheat oven to 400 degrees. Gently mix all ingredients together well.  Wait 4-5 minutes.  Spoon mixture into muffin tin (makes 6-8).  Bake for 25 minutes.  

Magic Custard Cake

 

MAGIC CUSTARD CAKE

Ingredients:

4 eggs (whites and yolks separated) at room temp

1 tsp vanilla extract

3/4 cup sugar

1 stick butter, melted

3/4 cup all purpose flour

2 cups milk lukewarm

powdered sugar for dusting cake

Instructions:

Preheat oven to 325 F degrees. Grease and Line 8 inch x 8 inch baking dish with parchment.

Separate eggs and add the egg whites to a mixer and beat egg whites until stiff. Place egg whites in a bowl and set aside.

Beat the egg yolks & sugar until light. Add butter and vanilla. Beat for two mins. Add the flour and mix it in until fully incorporated.

Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in. Pour batter into baking dish and bake for approximately 60 minutes or until the top is lightly golden. Cool and dust heavily with powdered sugar.

***for chocolate version add 1/2 c. cocoa

Fudgy One-Bowl Brownies

 

• 1 3/4 cups all purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 teaspoon salt
• 5 large eggs
• 1 cup vegetable oil
• 2 cups chocolate chips divided
• 1/3 cup walnuts or pecans (optional)
• 
  
• Preheat oven to 350°F. Spray a 9×13″ pan with nonstick cooking spray (I lined mine with foil first). Whisk flour, cocoa, sugar, and salt. Stir in eggs and then oil until completely moistened. Stir in 1 ½ cups chocolate chips and nuts (if using). Pour batter into prepared pan. Sprinkle the remaining chocolate chips over the top. Bake for 22-26 minutes, or until a toothpick comes out with just a few crumbs. Let the brownies cool completely before cutting. 
• from Crazy for Crust