1 c flour 1 c sugar ½ c softened butter 4 eggs 16 oz can Hershey’s chocolate syrup
Butter bottom only of 9×13 pan. Mix all ingredients together for 3 minutes and pour into pan. Bake at 350 for @ 30 min until top springs back. Top may look wet but toothpick will come out clean. (Because ovens vary, begin checking after 25 min. If the brownies start pulling away from the sides of the pan, you’re overcooking them. Don’t overcook the brownies because they will become rubbery.)
Middle layer* (buttercream or mint)
½ c butter 2 c powdered sugar 1 tbsp water optional: 5 drops mint flavoring (will be like peppermint patties) can also add green food color ( like Andes) or pink food color (and crushed candy canes on very top)
Slowly melt butter over low heat being careful not to scorch it. Add powdered sugar and water and stir until smooth. Do not overcook it or it will get crystallized. (Optional- Add flavor and color.) Pour over brownie layer and allow to cool. *I usually double this layer
1 c semi sweet chocolate chips 1 c milk chocolate chips ½ c butter
Slowly melt butter over low heat making sure not to scorch it. Add chocolate chips and continue to stir over low heat until the mixture is smooth (about 3 min). Pour over middle layer and allow to cool.
These are very rich so cut them into small squares. For best results, use real butter.
Prep Time 20 min Cook Time 15 min Ready in 3 hours
Ingredients: Dough 1 c warm milk (110 degrees F) 2 eggs, room temperature 1/3 cup margarine, melted 4 ½ cups bread flour 1 tsp salt ½ cup white sugar 2 ½ tsp bread machine yeast
Filling 1 c brown sugar, packed 2 ½ tbs ground cinnamon 1/3 c butter, softened
Frosting 1 (3 ounce) package cream cheese, softened ¼ c butter, softened 1 ½ c confectioners’ sugar ½ tsp vanilla extract 1/8 tsp salt
Directions: 1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle, press Start. 2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon. 3. Roll dough into a 16 x 21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9 x 13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F. 4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, ¼ c butter, confectioners’ sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
1 Tbs egg white 2 cups pecans 1/4 cup sugar 1 Tbs pumpkin pie spice
Directions: 1. Heat oven to 300. Place nuts in a small bowl; pour the egg white over the nuts and stir until the nuts are coated and sticky. 2. Mix the sugar and pumpkin pie spice; sprinkle over the nuts, stirring until the sugar mixture completely coats the nuts. Spread on an ungreased baking sheet. Bake for 30 minutes.
Ingredients: 1 1/2 cups walnuts 1/2 cup sugar 2T butter 1/2 t. vanilla
Directions: 1. Line a baking sheet with foil. Butter the foil; set baking sheet aside. 2. In a heavy skillet, combine the nuts, sugar, butter, and vanilla. Cook over medium-high heat, shaking skillet occasionally, until sugar begins to melt. Do not stir. 3. Reduce heat to low; continue cooking until sugar is golden brown, stirring occasionally. Remove skillet from heat. Pour the nut mixture onto the prepared baking sheet. Cool completely. Break into clusters.
5 ounces unsweetened chocolate 1/4 cup butter 1 (14oz can sweetened Condensed Milk 2 packages Martha White Chocolate Chip Muffin mix 2/3 cup chopped pecans 48 foil-wrapped chocolate covered caramel candies (Rolos)
Oven at 350 Coat large cookie sheet with no-stick cooking spray. Microwave chocolate and butter in a uncovered large microwave-safe bowl on high for 2 minutes or until melted. Stir until chocolate is completely melted and smooth.
Stir in sweetened condensed milk. Stir in muffin mix until completely blended.
Roll tablespoonfuls of dough into balls. dip bottoms into pecans. Place on cookie sheet with nut side up. 2 inches apart. Baked 7 to 8 minutes or just until cookies look slightly crackled and centers are still soft. Immediately press a caramel candy into center of each cookie. Place on a wire rack. Swirl chocolate gently with knife while candy is warm.