Brownies

Brownie Mix

From Jenny Harris

7 cups all-purpose flour

4 tsp. baking powder

4 tsp. salt

9 cups of sugar

1 (8 oz.) can Hershey's unsweetened cocoa

2 cups vegetable shortening

In a large bowl mix all dry ingredients. Cut in shortening with a pastry blender until in even course crumbs. Label and store in an airtight container. Use within 3 months. Makes 17 cups - enough for about 7 batches of brownies. For fudgey brownies add 1 large box chocolate pudding mix. For chocolate chunk brownies add 1 12 oz. bag chocolate chips or chunks. For nutty brownies add 2 2 cups of walnuts or pecans. Or add all 3! Using brand name cocoa makes all the difference between delicious or bitter brownies - so splurge on the good stuff!

Brownies

2 beaten eggs

1 tsp. vanilla

2 2 cups Brownie Mix

In medium bowl combine all ingredients. Beat until smooth. Pour into a greased & floured 8" square pan. Bake 30 - 35 min. until edges separate from pan. Cool and cut into 2 A bars. Sprinkle with powdered sugar or frost with chocolate frosting.

ATTN Chocoholics

Triple Chocolate Bundt Cake

Ingredients:

1 (18.25 ounce) package devil's food cake mix 

1 (5.9 ounce) package instant chocolate pudding mix

1 cup sour cream

1 cup vegetable oil

4 eggs

1/4 cup milk

2 cups semisweet chocolate chips (I used mini chips and they worked great)

Directions:

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and milk. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.

Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. (Make sure not to overbake because it will sit in the pan for awhile and may dry it out.) Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate

If desired, dust the cake with powdered sugar. (I skipped the powdered sugar, and chose to cover the cake with a delicious chocolate ganache. So Yummy!)

Best Apple Pie

Apple Pie by Grandma Ople
(All Recipes, revised)

Prep Time: 30 Minutes

Cook Time: 1 Hour

Ready In: 1 Hour 30 Minutes

Servings: 8

Ingredients:

1 recipe pastry for a 9 inch double crust pie 1/2 cup unsalted butter 3 tablespoons all-purpose flour 1/4 cup water 1/2 cup white sugar 1/2 cup packed brown sugar 1 tsp cinnamon 8 Granny Smith apples - peeled, cored and sliced (I only used 6 apples) Directions: Preheat oven to 350 degrees F. Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar,cinnamon, and bring to a boil. Reduce temperature and let simmer. Place the bottom crust in your pan. (Brush the bottom crust with an egg white wash to keep it from soaking up the pie filling.) Fill with apples, mounded slightly. Pour 2/3 of the syrup mixture over the apples. Cover with a lattice work of crust. Gently pour the remaining sugar and butter liquid over the crust. Pour slowly so that it does not run off. Bake at 350 for about an hour, until apples are soft. This had perfect texture & flavor, and the syrupy lattice on top added a wonderful crunch. So Yummy! Enjoy warm with vanilla ice cream! When making the syrup, a few people suggested adding a tsp or so of cornstarch just to thicken it a little more. I did this the first time, but I'm not completely sure it was necessary. However, if you plan on eating it straight out of the oven this would probably be a good idea.