Tag Archives: Chocolate

Mom’s Gluten Free Peanut Butter Cookies

22 Thursday Aug 2013

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IMG_38521/2 c Crisco                                                           1 c peanut butter

1/2 sugar                                                                1 1/2 c rice flour

1/2 c brown sugar                                               1 tsp soda

2 eggs

1/2 tsp vanilla                                                        1/4 tsp salt

Chill & ladle batter from the mixing bowl using an ice cream scoop onto cookie sheet.

Bake at 350 degrees for 10 minutes. Leave on the baking sheet a few minutes and remove cookies carefully onto a plate with two spatulas.

To prepare as Marilyn did, use white sifted flour and double the recipe!

She also like to place a chocolate kiss on each before baking.

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Begin the New Year Gluten-free! Aunt Grace’s Chocolate Chess Pie

01 Tuesday Jan 2013

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photo (25)1 Gluten-free pie crust

4 eggs

2 c sugar

2 squares of chocolate ( use four for Ghiradelli)

2 sticks of unsalted butter

pinch of salt

2 tsp. vanilla

Mix eggs and sugar. Melt chocolate and butter over low heat, very slowly. combine egg mixture and chocolate mixture and add salt and vanilla. Bake in 350 degree oven for 45 minutes.

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Chocolate Torte

30 Friday Mar 2012

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1 3/4 c sugar

1 3/4 c flour

3/4 c Hershey’s Cocoa

1 1/2 ts baking powder

1 tsp salt

2 eggs

2 tsp. of squeezed orange juice

1 c vanilla soy milk

1/2 c canned pumpkin

1 c boiling water

The basis for my recipe came from the back of the Hershey’s Cocoa container.

Heat oven to 350 degrees.  Spray Pam on two round cake pans and lightly flour. Combine all ingredients in order, blending well and boiling water in for the last couple minutes. Bake 30 minutes.

Frost with 4 c confectioner’s sugar, 5 Tbsp. vanilla soy milk,

3-4 ts. of fresh squeezed orange juice.  Blend till smooth and fill between layers generously and over the top.

Buckeyes

03 Tuesday Jan 2012

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A simple and quick dessert.
1 cup of peanut butter crunchy or smooth, and 10 tablespoons of butter or margarine adding a tablespoon at a time while mixing. Add 4 cups of powdered sugar and mix till well blended. Chill for at least 30 minutes.
Roll into balls and dip in melted chocolate. I use 12 ounces of Ghirardelli premium baking chips in semi-sweet and a 1/2 bar of Gulf Wax or paraffin.  My double boiler broke so I’m making do with the mixing bowl above my pan.

My Mom and Todd’s Mom made these and they are perfect to give as gifts for Christmas or Valentines Day.

Dark Chocolate Brownies

05 Monday Sep 2011

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Happy Labor Day Everyone!

This should be your ambition: to live a quiet life, minding your own business and doing your own work.

1 Thessalonians 4:11 TLB

(I keep this tucked in my pocket at work and it has been very helpful over the years.)

The base of this recipe comes from the “Joy of Cooking”. I received it from my Aunt Bernice as a wedding shower gift 25 years ago. I love the inscription inside….

A well prepared meal, graciously served will be helpful to Todd’s Air Force career.

This note will make a few of you gasp, but my Aunt was correct in coaching me. She was a great cook, I can still taste and see her crepes stacked 12 high with chocolate in between each one.  She was a Nurse anesthetist in the  Navy and married in her 50’s to our beloved Uncle Fred.  If you do not own the “Joy of Cooking” click on the GFCF Lady link on this website and order one from Amazon.

Turn to page 701 and use Brownies Cockaigne as your guide.  Preheat the oven to 350 degrees and get started early in the morning.  We have had over 70 days over 100 degrees and today is our first day we have been able to open the windows here in Texas.  (I have made dinner very early each morning and setting in the fridge given the extreme heat later in the day.)

In a double boiler melt 1 stick of unsalted butter, 4 tbsp. of evoo, 12 tbsp. of Hershey’s Unsweetened Cocoa and whisk till smooth.  Set aside to cool.

Beat 4 eggs and 1/4 ts. salt till light and frothy.

Add 1/2 cup of sugar, 1 and 1/2 cups of brown sugar and blend gently with a spatula.

Add 1 cup of flour, folding in carefully and taking the time not to over mix.

Bake in a 9 * 13 for 22-25 minutes.

The taste is not sweet and is a delightfully dark.

Serve in very small square servings with petite glasses of milk on a serving tray for your guests or family.

Deby DeSarro’s Mississippi Mudslide for Fat Tuesday

06 Saturday Feb 2010

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Fat Tuesday is just around the corner, the night preceding the forty days of Lent. Lent is a season to practice the discipline of fasting in the Catholic Church. 

Our family has seen astounding answers to difficult questions after we fast, pray and earnestly seek His will.  Please consider that Jesus said “when you fast,” not “if” you fast in Matthew 6:16. 

Fasting: the discipline of abstaining for a time from all or certain foods.  In the Bible, fasting often accompanies prayer for the purpose of intensive intercession, repentance, worship, or the seeking of guidance. (Grudem, Wayne, “Systematic Theology“ Grand Rapids: Zondervan, 1994, pg.1242)

The recipe was created by Deby, a native of Baton Rouge, Louisiana.  Hope Bible Fellowship  is blessed by this great woman of faith and prayer.  We are currently studying “Becoming a Woman of Simplicity” together.

Splurge your last night before your Lenten fast on this!

Crust:

2 cups chopped pecans

2 cups flour

1 cup powdered sugar

2 sticks melted butterfof

Mix together, spread in 13x9x2 pan, bake at 350 degrees for 15 minutes. Cool.

Cream Filling:

1 8oz. pkg. soft cream cheese

1 box confectionary sugar

1 container cool whip.

Cover crust with this filling.

Chocolate Layer:

2 1/2 cups sugar

3 tbs. cornstarch

2 cups half & half

2 tbs. butter

3 tbs. cocoa

 5 egg yolks

pinch salt

1 tbs. vanilla

Mix all ingredients in top of double boiler. Cook on medium heat to soft-ball stage, (12 minutes) stirring frequently. Cool. Place chocolate filling on top of cream filling. Cover entire concoction whipped cream and shaved chocolate.

Earnestly Seeking Him,

Trish