Black Tie Brownie Cups

1 pkg (19-21 oz) Fudge Brownie Mix (plus ingredients to make cake-like brownies)
2 1-oz squares White Chocolate for baking
2 Tbsp Milk
1 8-oz package Cream Cheese, softened
1/2 C Powdered Sugar
1 C thawed, frozen Whipped Topping OR 1 C whipped Whipping Cream
1 pt small Strawberries, sliced (optional)
Orange Zest (optional)
Mint Leaves (optional)
Melted Semi-sweet Chocolate for baking (optional)

Preheat  oven to 325° F. Spray cups of mini muffin pan with nonstick cooking spray for baking. Prepare brownie mix according to package directions for cake-like brownies. Using small scoop, place 1 level scoop of batter in each cup, filling cups ⅔ full. Bake 14 minutes or until edges are set. Do not over bake.

Remove pan to cooling rack. Immediately press tops of brownies with mini tart shaper (from Pampered Chef) or a measuring cup that is slightly smaller than the mini muffin. Cool in pan 15 minutes. Loosen edges and gently remove brownies from pan. Cool completely. Wash pan, spray with cooking spray and repeat for remaining batter.

Microwave white chocolate and milk, uncovered, on high 1 minute; stir until smooth. Cool slightly. In bowl, combine cream cheese and powdered sugar, mix well. Gradually stir in white chocolate mixture until smooth. Fold in whipped topping.

Fill decorator tube fitted with closed star tip with cream cheese mixture. Pipe cream cheese mixture into cooled brownie cups. If desired, slice strawberries and arrange on top of brownie cups. Garnish with orange zest and mint leaves or drizzle with melted semi-sweet chocolate if desired. Place in airtight container and refrigerate 1-3 hours before serving.

Chocolate Icing

1/4 C Butter or Margarine
2 Tbsp Cocoa
3 Tbsp Milk
1 Lb Powdered Sugar
2 tsp Vanilla
Nuts, optional

Boil butter, cocoa, and milk.
Take off heat and add powdered sugar, vanilla, and nuts, if desired.
Frost the cake while it is still hot from the oven, though you can still ice it after it cools.
Add 1/2 tsp powdered coffee for mocha flavor, if desired.

This icing makes box cakes taste like they were made from scratch.

Blueberry Cobbler 2

4 C Blueberries (fresh or frozen)
1/2 C granulated Sugar
1 tsp Lemon Zest

For the batter:
6 Tbsp Butter
1 C All-Purpose Flour
1 C granulated Sugar
2 tsp Baking Powder
1/4 tsp Salt
3/4 C Milk
Ground Cinnamon

Preheat oven to 350 degrees. Slice butter into pieces and add to a 9x13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven. Add blueberries, sugar, and zest to a bowl and stir to combine. In a separate bowl, mix together the batter ingredients except milk and cinnamon. Stir in the milk, just until combined. Pour blueberries over melted butter in pan. Drizzle batter over the top. Sprinkle with a little bit of cinnamon. Bake at 350 degrees for about 35-40 minutes, or until lightly golden on top. Serve warm, with a scoop of ice cream.

Recipe from: Tastes Better from Scratch

Blueberry Cobbler

3 C fresh blueberries
3 tbsp white sugar
1/3 C orange juice
2/3 C all-purpose flour
1/4 tsp baking powder
1 pinch salt
1/2 C butter, softened
1/2 C white sugar
1 egg
1/2 tsp vanilla extract

Preheat oven to 375° F.

In an 8" square baking dish, mix blueberries, 3 tbsp sugar, and orange juice. Set aside.

In a small bowl, thoroughly mix flour, baking powder, and salt. Set aside.

In a medium bowl, cream butter and 1/2 C sugar until light and fluffy. Beat in egg and vanilla extract. Gradually add flour mixture, stirring just until ingredients are combined. Drop batter by rounded tablespoons over blueberry mixture. Try to cover as much of filling as possible.

Bake in preheated oven for 35-40 minutes, until topping is golden brown and filling is bubbling.

Becky's Apple Pie

7-8 Apples, sliced
1 C Sugar
1 tsp Cinnamon
1½ Tbsp Butter

Crumb topping:
1/2 C Butter
1/2 C Brown Sugar
1 C Flour

Heat oven to 425°. Mix sugar and cinnamon. Mix in apples. Put in crust, dot with first measure of butter. 

Mix crumb topping by letting second measure of butter get very soft and mix with brown sugar and flour by hand. Top pie with crumb topping and bake 50 minutes.

Recipe from southernliving.com.

Mom's Powdered Sugar Frosting

1 lb powdered sugar
6 tbsp margarine or butter, softened
1 tsp vanilla
4 tbsp milk
food coloring, as desired

Combine all ingredients and beat with electric mixer until fluffy. Amount of powered sugar or milk can be adjusted slightly for desired consistency.

Caramel Corn

2 C Brown Sugar
2 C Margarine or Butter
1/2 C Light Corn Syrup
1 tsp Salt
1 tsp Vanilla
1/2 tsp Baking Soda
7 Qts. Popped Corn (approx. 1 1/3 C unpopped)

Pop the plain corn without using oil (air popper or microwave) and put into a turkey roaster pan.
Combine brown sugar, margarine, corn syrup, and salt and boil for 5 minutes, stirring constantly.
Remove from heat and stir in the vanilla and baking soda.
Pour over 6-7 qts. of popped corn in roaster.
Bake uncovered in 250° oven for about one hour, stirring every 10-15 minutes.
Dump out to cool on waxed paper. Break and store in plastic bags or air-tight container.

Makes 7 Qts.

Suzy's Sugar Cookies

1/2 C Butter

1 C Sugar

1 Medium Egg

1/2 tsp Vanilla

1/2 tsp Salt

2 tsp Baking Powder

2 C Sifted Flour

Icing:

     Powered Sugar

     Milk

Cream butter and sugar. Blend in egg and vanilla. Sift together salt, baking powder, and flour and add to mixture. Chill for several hours. Roll out and cut with cookie cutters. Bake at 400° for 8-10 minutes or until golden brown on edges. After cookies are cool, frost with icing (or sprinkle with sugar before baking.)

Buttermilk Chocolate Pudding Cake

2 Cups Sugar                                       

1 Cup Salad Oil                                 

2 Eggs, Beaten                                

2 Cups All Purpose Flour                    

½ tsp Salt                                         

1 tsp Soda                                         

¼ C Cocoa                                        

½ C Buttermilk                                 

1 C Water

1 tsp Vanilla

Frosting

1 Lb Powdered Sugar

¼ C Cocoa

¼ C Margarine, Melted

1 tsp Vanilla

⅓ C Buttermilk

Combine  sugar, oil, and eggs. Beat well. 

In a separate bowl, combine dry ingredients.

Add to sugar mixture a small amount at a time, stirring well after each addition. 

Blend in buttermilk, water, and vanilla. Batter will be thin. 

Pour into a lightly greased 9 by 13 inch pan. 

Bake at 350° for 35 minutes or until done. 

Spread frosting over hot cake and cool in pan.

For frosting, combine all ingredients, stir, and frost cake.

Vanilla Buttercream Frosting

1 C Butter, softened       

1 lb Powdered Sugar      

⅛ tsp Salt

1 tsp Vanilla

1 tsp Milk or more

Beat butter, sugar and salt until well blended.

Add milk and vanilla and beat for 3-5 minutes until smooth and creamy. 

Whipped Cream for Pies or Cakes

1½ C heavy whipping cream

½ C powdered sugar

1 tsp vanilla extract

           

Beat whipping cream at low speed with electric mixer until foamy.

Add powdered sugar and vanilla. 

Beat at high speed until soft peaks form.

Optional: Mix some mini chocolate morsels into the filling for a chocolaty surprise.

Pumpkin Pie

2 Eggs                      

1½ C Pumpkin (One Can)            

1⅔ C Evaporated Milk

1½ tsp Pumpkin Pie Spice (*Or Substitute As Below)

¾ C Sugar

½ tsp Salt

          

Mix all together. 
Bake 15 minutes at 425° and then 35 minutes at 350°. 
Test for doneness: knife inserted into center of pie will come out clean. 
Top with whipped cream or Cool Whip.

*Substitute for pumpkin pie spice is 1 tsp. Cinnamon, 1/2 tsp ginger, and 1/4 tsp cloves. 

Meringue for Cream Pies

3 Egg Whites

⅛ tsp Cream Of Tartar

6 Tbsp Sugar

Whip egg whites to froth. 

Add cream of tartar. 

Whip to peaks. 

Add sugar (1 tsp at a time). 

Brown in 375° oven.

Keep in mind that humidity can make meringue limp and sticky, so aim to make it on a dry day for best results. Also, beat egg whites until they are frothy before adding any sugar. Then add the sugar gradually to allow it to dissolve or it could sop the meringue surface. Make sure all ingredients are at room temperature and utensils are clean. A large metal bowl works best.

Hack's Coconut Cream Pie

1½ C Milk, Scalded

½ C Sugar (or more) 

¼ - ½ C Flour

¼ tsp Salt

3 Eggs, Separated

½ To 1 C Coconut

2 Tbsp Butter

1 tsp Vanilla

6 Tbsp Sugar, (for egg whites)

To prevent the milk from burning, optionally heat it in the microwave before pouring into sauce pan.

Mix sugar, flour, and salt together; then stir into milk. 

Cook until it starts to thicken; take off heat. 

Pour a few tablespoons into egg yolks, then pour all into mixture. 

Cook 3 or 4 more minutes or until quite thick. 

Add butter, vanilla, and 1/3 of egg whites (beaten). 

Then add coconut. 

Pour into baked pie shell. 

To make meringue, beat egg whites adding one Tbsp sugar at a time until the meringue is stiff and holds peaks. 

Top with meringue and coconut.

Brown in oven at 400° for 10 minutes or so.

French Silk Pie

¼ Lb Butter            

¾ C Sugar            

1 Oz Pre-Melted Unsweetened Chocolate*        

1 tsp Vanilla

2 Chilled Eggs

Use electric mixer. 
Cream butter and sugar. 
Add chocolate and vanilla. 
Add chilled eggs one at a time, beating 2 minutes after each. 
Pour into baked pie shell and chill one hour. 
Top with whipped cream (See Whipped Cream recipe) or cool whip. 

* If Pre-melted unsweetened chocolate is not available, use solid unsweetened chocolate and melt it carefully over boiling water or in the microwave. Let it cool, but not harden, before adding it to the butter and sugar.