Granny's Cookbook
Baked Goodies
Chelsea’s Easy Chocolate Chip Cookies
1 box yellow cake mix
½ cup butter, softened
2 eggs
1 tsp vanilla
2 cups semi-sweet chocolate chips
Preheat oven to 350 degrees. Pour cake mix in large bowl. Mix in butter, eggs, and vanilla with electric mixer until well blended. Stir in chocolate chips. Drop rounded spoonfuls onto ungreased cookie sheet. Bake for 11 to 15 minutes in oven until edges are golden brown. Cool on baking sheets for a few minutes, then on wire racks.
Chocolate Crinkle Cookies
1/2 cup salad oil
4 1-oz. squares unsweetened chocolate, melted
2 cups granulated sugar
4 eggs
2 tsp. vanilla
2 cups flour
2 tsp. baking soda
1/2 tsp. salt
1 cup powdered sugar
Mix oil, chocolate and granulated sugar. Add eggs, one at a time, beating well. Add vanilla. Sift together flour, soda and salt and blend into chocolate mixture. Chill dough (for best results, freeze overnight). Roll into balls and roll in powdered sugar (chill the dough between batches to keep it from getting too sticky). Bake on a greased cookie sheet at 350 degrees F.for 9 minutes, Makes about 6 dozen.
Knock Your Sox Off Brownies
1 box German chocolate cake mix
1 can sweetened condensed milk
1 bag semisweet chocolate chips (12 oz)
1 Kraft caramels
Mix up cake mix as directed; pour half into greased brownie pan. Pour entire bag of chocolate chips over top of mixture, make sure this is even.
On low temperature, melt caramels along with milk to make a smooth mixture. Use milk to taste. Pour this on top of chips. Then put the rest of the cake mix on top of this, brownie fashion.
Bake as long as cake mix directions say. Be sure to let this completely cool, or else it will totally fall apart when you cut and serve.
Once the caramel cools, they will be finger edible. If this is too sweet for you, then serve hot with ice cream.
Coca Cola Cake
2 cups All-purpose flour
2 cups Granulated sugar
1 cup Margarine
1 cup Coca-Cola
3 tablespoons Cocoa
1/2 cup Buttermilk
2 Eggs, beaten
1 teaspoon Baking soda
1 teaspoon Vanilla
1 1/2 cup Miniature marshmallows
Preheat oven to 350 degrees. Grease and flour a 9 x 13 inch baking pan.
In large mixing bowl, combine flour and sugar; set aside. In small, heavy saucepan, bring margarine, cola and cocoa to boil; pour over flour and sugar and mix thoroughly. Add buttermilk, eggs, baking soda, vanilla and miniature marshmallows.
Pour into prepared pan and bake 35 minutes or until toothpick inserted into center comes out clean. While cake bakes, prepare Coca-Cola Frosting (you will be frosting the cake while it is still hot).
Root Beer Float Cake
1 white cake mix
1 can root beer
Make the cake with the box mix and the rootbeer--do not use any eggs, oil, or water. Use baking instructions on the box.
Frosting: 2 envelopes Dream Whip and one cup very cold Root Beer. Whip on high until very thick.
(You can use any flavor of soda with this recipe)
Martha Stewart's Perfect Pie Shell
Note: This is from her cookbook.
1 C All Purpose Flour
1/4 tsp. salt
3/4 Stick of Butter
1 1/2 Tbsp. Shortening
1/8 C Ice Water
Put flour and salt in the bowl of food processor. Cut the butter and shortening into the flour. Process a few seconds until the mixture resembles a coarse meal. Drop water very slowly and process briefly. The entire process should take about 20 - 30 seconds. Remove dough wrap in plastic wrap and chill for 1 hr. Remove from refrigerator and let stand for 15 min. before rolling out. Bake in a 400 oven until done. Can be doubled for top and bottom crust.
No Bake Chocolate Cookies (a favorite with my family!)
1 ¾ cup white sugar
½ cup milk
½ cup butter
4 TBLSP unsweetened cocoa powder
½ cup peanut butter
3 Cups Quick Oats
1 tsp Vanilla extract
(substitute Almond extract for a sweeter taste)
In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 ½ minutes. Remove from heat. Stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened and hide half of the cookies, so you will have some, too! Makes approximately 3 dozen.
(tip for the texture: If you underboil, you will get cookies that won’t set, if you overboil, you will get cookies that crumble and not form at all. The recipe calls for 1 ½ minutes cooking time. My suggestion for the perfect cookie is to time it from a FULL boil and do the 1 ½ minutes from that point. If you count from a simmer then make it 2-2 ½ minutes tops. You may have to experiment since different stoves heat differently.)
Gingerbread
½ Cup molasses
1/3 Cup sugar
½ Cup butter, cut into pieces
1 Cup boiling water
1 egg
1 ¾ Cups flour
1 to 2 Tablespoons ginger, to taste
½ teaspoon cinnamon
½ teaspoon cloves
1 teaspoon baking soda
Preheat the oven to 350° F. Put the molasses, sugar, and butter in a glass mixing bowl and pour the water on top. Stir until the butter melts. Add the egg and beat well. In another bowl, whisk together the flour, ginger, cinnamon, cloves and baking soda and add to the butter mixture. Beat until smooth. Pour into a greased 8 or 9 inch square pan and bake for about 35 minutes, or until a toothpick inserted in the center comes out clean. Makes 8 servings.
Boxed cake mixes from the grocery store are soooo handy! Here's some ideas for making them special.
Troubles with your Meringue? Here's some tips that might help.
Granny's Best-Ever Chocolate Chip Cookies (with a secret ingredient!)
If you like fluffy, soft, chewy cookies--the kind that puff up when they're baking and barely spread at all, try this recipe!
Ingredients:
3/4 c. unsalted butter, softened
3/4 c. brown sugar
1/4 c. granulated sugar
1 egg
2 tsp. vanilla extract
2 c. all purpose flour
2 tsp. cornstarch
1 tsp. baking soda
1/2 tsp. salt
1 c. bittersweet chocolate chips
Directions:
1. Preheat oven to 350 degrees F.
2. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy and light in color. Add egg and vanilla and blend in.
3. Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.
4. Using a standard-sized cookie scoop or tablespoon, drop dough onto a prepared baking sheet. Bake for 8-10 minutes, until barely golden brown around the edges. (The tops will not brown, but do NOT cook longer than ten minutes.)
5. Let cool, on the sheet, on a wire rack for five minutes. Remove from baking sheet and let cool completely. Makes approximately 3 dozen. Try not to eat them all.
