Rosie's Recipes
The Best Fudge Brownies
Seven Layer Cookies
Toffee Bar Cookies
Red Velvet Cake
Mississippi Mud Cake
Marshmallow Crispy Brownies
The Best Fudge Brownies Ever
1 cup (8 ounces) butter
1 Tablespoon vanilla extract
2 1/4 cups sugar
4 large eggs
1 1/4 cups Dutch-process cocoa
1 1/2 cups King Arthur unbleached all-purpose flour
1/2 teaspoon salt*
1 teaspoon baking powder
2 cups (12 ounce bag) chocolate chips
*Increase salt to 1 teaspoon if using unsalted butter.
Preheat oven to 350 degrees.
Lightly grease a 9 x 13 pan.
Stir in the cocoa, salt, baking powder and vanilla. Add the eggs, beating until smooth; then add the flour and chips, beating til well combined. Spoon batter into the prepared pan.
Bake the brownies for 28 to 30 minutes, until cake tester inserted into the center comes out dry (though it may have a few crumbs clinging to it). The brownies should feel set both on the edges and in the center. Remove from the oven, and after 5 minutes loosen edges with a table knife; this helps prevent from sinking in the center as they cool. Cool completely before cutting and serving. Yield 2 dozen brownies.
SEVEN LAYER COOKIES or Magic Cookie Bars
1 stick butter (1/2 cup)
1 & 1/2 cups graham cracker crumbs
1 can Eagle Brand Condensed milk
1 4 oz can Baker's flaked coconut
1 6 oz. pkg. Nestle's semi-sweet chocolate morstles
1 6 oz. pkg. peanut butter chips
1 cup chopped pecans
Preheat oven to 350 degrees.
Melt butter in 9 x 13 pan. Remove from oven, sprinkle 1 & 1/2 cups graham cracher crumbs evenly over melted butter. Pour condensed milk over crumbs. Sprinkle coconut over crumbs. Sprinkle both flavors of morstles over coconut. Sprinkle chopped pecans over all. Press down FIRMLY in pan. Bake for approx. 25 minutes. Let cool completely, and cut into bars.
TOFFEE BAR COOKIES
2 cups flour
1 egg yolk
2 cups brown sugar
2 sticks melted butter
Mix together and Press flat on large cookie sheet. Bake at 350 degrees until lightly browned. (15-20 minutes)
Remove from oven and place 6 Hershey's Milk Chocolate bars on top. Smooth chocolate over top. Sprinkle with finely chopped pecans. Cut into squares while hot. Remove from pan and keep stored in refrigerator.
RED VELVET CAKE
2 cups Wesson Oil
2 1/2 cups flour
2 cups granulated sugar
1 tsp. vanilla
2 eggs
1 cup buttermilk
2 Tbs. cocoa
1 tsp Soda
2 Tbs Red food color
1 tsp vinegar
1 tsp salt
Mix Wesson Oil & sugar, add eggs, beat well.
Add coloring. Sift cocoa with flour and salt
Add dry ingredients alternately with buttermilk.
Beginning & ending with dry ingredients.
Add vanilla, beating well. Sprinkle soda over batter.
Pour vinegar over soda. It will fizz.
Stir until thoroughly mixed. Bake in 3-(8 or 9)inch greased pans
that have been lined on bottom with waxed paper.
Bake for approx. 30 min at 350 degrees
ICING
8 oz cream cheese, softened
1 stick butter softened
Mix well, add 1 box sifted confectionery sugar
1 tsp vanilla
1 cup chopped pecans
Mississippi Mud Cake
2 sticks butter
1/2 cup cocoa
2 cups sugar
4 eggs slightly beaten
1 & 1/2 cups all-purpose flour
1/4 teaspoon salt
1 & 1/2 cups chopped nuts
1 teaspoon vanilla
Melt together butter & cocoa.
Remove from heat, stir in sugar & eggs.
Mix well.
Add flour, salt, pecans & vanilla.
Mix well. Pour batter into 9 x 13 pan.
Bake at 350 degrees for 30 minutes.
Sprinkle 1 & 1/2 cups miniature marshmallows.
(may use 1 jar marshmallow cream instead)
on top of hot cake.Cover with chocolate frosting.*
Cut in squares and serve with whipped cream.
*Chocolate Frosting:
1 - 1 lb. box confectioners sugar
1/3 cup milk
1/3 cup cocoa
1/2 stick butter
Combine ingredients and mix together
until smooth.
MARSHMALLOW CRISPY BROWNIES
(Makes 24 bars)
1 package Duncan Hines Chocolate Chunk Brownie Mix
1 (10 oz.) package miniature marshmallows
1 1/2 cups semisweet chocolate chips
1 cup creamy peanut butter
1 teaspoon butter
1 1/2 cups Rice Krispies
Preheat oven to 350 degrees. Grease bottom & sides of 9 x 13 inch pan. Prepare brownies and bake using Basic Rrecipe. Bake approx 27 minutes. Remove from oven and immediately sprinkle with marshmallows. Return to oven for 3 minutes. Place chocolate chips, peanut butter and butter in medium sauce pan. Cook on low heat stirring constantly until chips melt. Add rice cereal, mix well. Spread mixture over marshmallow layer. Refrigerate until chilled. Cut into bars.
