MyHumbleHomeandGarden.com
Desserts
Fudge Brownies
1/2 cup butter
2 ounces unsweetened chocolate squares
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
2/3 cup all-purpose flour
*Grease an 8"x8"x2" square baking pan and set aside. In a medium saucepan, melt the butter and chocolate over low heat. Stir in sugar, eggs, and vanilla. Using a spoon, beat lightly by hand just until combined. Stir in flour.
Pour into prepared pan. Bake in a 350° oven for 25 minutes.
Frosting -
In a saucepan, cook and stir 3 tablespoons of butter, 2 tablespoons of unsweetened cocoa powder and 2 tablespoons milk, until it comes to a boil. Remove from heat and stir in 1- 1/2 cups of powdered sugar and 1/2 teaspoon of vanilla. Spread on warm brownies, let cool (if you can wait!) and serve.
* Tip - I use Quick Release Reynold's Wrap to line my square pan. After the brownies cool, just lift from the pan and no struggling to get them out of the pan - perfect squares!
These are the best!
Using the brownie recipe above, I also make Brownie Almond Cheesecake Bars. They are really delicious, too!
Fudge Brownies Layer:
1/2 cup butter
2 ounces unsweetened chocolate squares
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
2/3 cup all-purpose flour
*Using Quick Release Reynold's Wrap, line an 8"x8"x2" square baking pan and set aside. In a medium saucepan, melt the butter and chocolate over low heat. Stir in sugar, eggs and vanilla. Using a spoon, beat lightly by hand just until combined. Stir in flour.
Pour into prepared pan. Bake in a 350° oven for 15 minutes.
***While the brownie is baking, prepare the cheesecake layer.
Cheesecake Layer:
2 pkg. 8-ounce Cream Cheese
1/2 cup Sugar
1/2 tsp. vanilla
3/4 tsp. almond extract
1/4 cup sour cream
2 eggs
Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until blended and smooth. Add sour cream and mix well. Add the eggs one at a time and mix well until blended.
Pour gently over the brownie base, which has been baked for the 15 minutes.
Return to oven and bake for 30 minutes until center is just set. Turn off oven and open door slightly, let cool for a few minutes. Then remove from oven and let cool completely.
Cover with a dry paper towel and Reynolds Wrap, sealing the edges. If there is any condensation, the paper towel will absorb it.
Refrigerate for at least four hours or overnight.
The brownie almond cheesecake can be lifted easily from the pan with the foil liner.
***Melt chocolate chips, pour into a plastic freezer bag, cut a small hole in the corner, and drizzle over the top of the cheesecake. Cut into two- inch squares and serve.
Brownie Almond Cheesecake Bars
Tip:
I'm not sure that you can tell in the picture above, but the paper towel is completely damp. I laid it on the top of the pan, not touching the surface of the cheesecake layer, and secured it with the Reynold's Wrap on the edges.
When I first started making cheesecakes, it seemed they always had condensation on the surface. (I always cover the cheesecake in the pan with Reynold's Wrap before refrigerating.) I would have to lay a sheet of paper towel on the surface to absorb the moisture. By covering it with a paper towel before refrigerating, it keeps the surface perfect.
Aunt Hen's Persimmon Roll
1-1/2 cups sugar
1 cup persimmon pulp
1 cup chopped pecans
1 cup miniature marshmallows
3 dozen Graham crackers, crushed
Stir sugar into pulp. Add chopped nuts and marshmallows. Then add crushed crackers, a bag at a time. It takes a little effort to combine the last of the crumbs into the mixture. (It's okay to use your hands!)
Form into a roll, using wax paper, secure, and wrap in aluminum foil.
Place in refrigerator to cool and firm. Slice and serve.
Persimmons have large seeds and the easiest way to gather the pulp is to push through a colander into a bowl, using your hands.
This is what the pulp looks like after forcing through the colander - pure deliciousness.
Roughly chop pecans.
Gather ingredients.
As a child , I used a rolling pin to crush the graham crackers in a plastic bag. Today I use my trusty food processor.
Stir sugar into persimmon pulp.
Add graham cracker crumbs, a bag at a time, stirring after each addition.
Add marshmallows and pecans.
Using wax paper, form the persimmon mixture into a roll. I made three smaller rolls and shared one with the kids.
Peach Cobbler
3/4 cup sugar
1-1/2 Tblsp. cornstarch
3/8 tsp. cinnamon
6 cups peeled, sliced peaches
1-1/2 tsp. fresh lemon juice
1 cup all-purpose flour
1 Tblsp. sugar
1-1/2 tsp. baking powder
1/2 tsp. salt
3 Tblsp. shortening
1/2 cup milk
Preheat oven to 400°
In a medium saucepan, blend the sugar, cornstarch and cinnamon. Add the peach slices and fresh lemon juice. Stir to coat with the dry ingredients. Cook over medium heat, stirring constantly until the mixture thickens and comes to a boil. Continue stirring and boil for one minute.
Pour the hot mixture into a 2-quart casserole dish. (Keep hot in the oven if necessary.)
Topping: Combine the flour, 1 tablespoon of sugar, the baking powder and salt in a bowl.
*** (I usually have the topping ready to this point before I put the peaches on the stove and set the bowl aside until the peaches are in the casserole dish.)
Add the shortening and milk. Cut through the shortening six times and mix until a dough forms. (Don't over mix. The result will be a tougher topping.) Drop dough by spoonfuls onto the hot fruit in the casserole.
Bake 25 minutes until the biscuit topping is a golden brown color.
Peach cobbler is delicious served warm with a scoop of ice cream!