Mom's Famous Chocolate Marshmallow Brownies

From: Six sisters stuff

1 cup margarine (2 sticks)

2 cups sugar

1/3 cup cocoa

4 eggs

1 1/2 cup flour

1 tsp salt

2 tsp vanilla

1 (10 oz) package of miniature marshmallows

Soften margarine and blend in sugar and cocoa.  Beat together and add 4 eggs, one at a time, mixing after each one.  Add flour, salt and vanilla and mix well.

Spread on large (10x15x1 inch) greased cookie sheet.  Bake 22-25 minutes at 350.  Remove from oven and cover entire top with 1 package of miniature marshmallows.  Return to oven for 3 minutes, until marshmallows are soft and puffy.  Cool and frost with chocolate frosting.

*I spread mine on a sprayed cookie sheet, I would only bake this for 20-22 min. max:)
Mom's Chocolate Frosting:

1 stick margarine (1/2 cup), softened
1/4 cup milk
1-2 tsp vanilla (depending on your taste)
3 tablespoons of cocoa
2-3 cups of powdered sugar

Mix all ingredients with a hand mixer until smooth.  Add more powdered sugar or milk until you reach desired consistency and spread on top of bars.

Molten chocolate cake

From: Thejoyofbaking.com...

1/2 cup (113 grams) unsalted butter, cut into pieces

6 ounces (170 grams )semi-sweet or bittersweet chocolate, finely chopped

3 large eggs, separated

1/3 cup (65 grams) granulated white sugar

1 teaspoon pure vanilla extract

1/8 teaspoon cream of tartar

1 tablespoon granulated white sugar

Molten Chocolate Cakes:Preheat oven to 400 degrees F (200 degrees C) and place rack in center of oven. Generously butter four - 6 to 8 ounce (180-240 ml) molds, ramekins, or custard cups and dust the insides with granulated white sugar. Place the prepared molds on a baking sheet and set aside while you make the cake batter.

In a heatproof bowl, placed over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and set aside while you beat the egg yolks.

In the bowl of your electric mixer, or with a hand mixer, beat the egg yolks and 1/3 cup (65 grams) sugar untilthick, pale, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Beat in the vanilla extract and then fold in the melted chocolate mixture.

In another clean bowl whip the egg whites until frothy. Add the cream of tartar and continue to whip until soft peaks form. Gradually add the 1 tablespoon of granulated white sugar and whip just until stiff peaks form. With a rubber spatula or wire whisk gently fold the beaten whites into the chocolate mixture, just until incorporated. Do not over mix or the batter will deflate. Divide the batter between the prepared molds. Bake for 10 to15 minutesor until the outside edges of the cakes are set but the middle still looks a little wet and wobbly. You may have cracks on the top surface of the cakes.

Immediately remove from oven and let them rest for a minute or two. You can serve the cakes in their molds or you can run a palette or sharp knife around the edge of each cake and then invert onto the center of each serving plate. Carefully remove the mold. Sprinkle the top of each cake with confectioners sugar and place a dollop of softly whipped cream, clotted cream, creme fraiche, or vanilla ice cream on top of each warm cake. 

Note: You can prepare the chocolate mixture several hours ahead of time. Simply make the recipe, pour into the prepared molds, cover with plastic wrap, and refrigerate.  Bake just before serving. When the batter is cold the cakes may take a minute or two longer to bake.

Makes four Molten Chocolate Cakes.

Read more:http://www.joyofbaking.com/MoltenChocolateCakes.html#ixzz2LxTt8wkf

Eclair dessert

From: Catherine...
8 oz. container cool whip
2 small pkg. french vanilla instant pudding
3 1/2 cups milk
Frosting:
2 cups powder sugar
3 T cocoa
2 T vegetable oil
3 T milk


Mix the milk and pudding.  When it thickens fold in cool whip.  Put a layer of graham crackers at the bottom of a 9X13 dish. Place 1/2 of the pudding mix over the graham crackers, cover with graham crackers.  Place remaining pudding over the crackers and top with one last layer of graham crackers.  Spread carefully with frosting. Allow to cool in the fridge for 1 to 2 hours.

Fresh Apple Bars

From: Shelly...
Mix and let stand for 10 min:
1 cup sugar
1 3/4 cup raw apples peeled and coarsely chopped
Grease and flour a 9X13 dish, preheat your oven to 350 degrees
Mix:
1 1/2 cup flou
1 t. baking soda
1/4 t. salt
3/4 t. cinnamon
1/4 t. nutmeg
1/4 t. all spice
1 egg
Add the apples and sugar mixture along with 1/2 cup of melted butter, press into your 9X13 glass dish and bake for 30 minutes.
Glaze:
1 1/2 cup powder sugar
1 T. vanilla
2-4 T cream
Heat in a sauce pan stirring constantly until smooth and not "powder sugarish"
Pour this right over the apple bars once they are out of the oven, cool and serve.  This is one of my favorite treats, I really love this in the fall!

Apple Pie

From: Shelly...
1/2 cup sugar
1/3 cup brown sugar
2 T flour
1/2 t. cinnamon
1/4 t. nutmeg
1/4 t. salt
2 T melted butter
6-7 cups thin sliced apples (roma, jonathon or gala)
Put everything except for butter and apples into a bowl and mix.  Add apples and stir to combine.  Dump this into a pie crust.  Slice butter over the top, place your top crust over the apples and finish the edges.  Cut  at least 4 slits into the top of the crust.  Whisk one egg and brush this over the top of the crust and edges, sprinkle with cinnamon and sugar, bake this at 375 degrees for 25 minutes covered with foil, remove the foil carefully and continue baking for an additional 25-30 minutes.  Serve with freshly whipped cream (add to your cream a little sugar and vanilla).  This is to die for apple pie:)

Ande's Mint Cookies-kid friendly!

From: Activity day treat that Bailie made...
Take a Devils Food cake mix add to this 1/2 cup of vegetable oil and 2 eggs.  Drop spoonfuls of cookie dough onto your baking sheet and bake at 350 degrees for 8-10 minutes.  While the cookies are cooling, place an Ande's mint on top of each cookie.  Let sit for 5 minutes and smooth out the melted mint on top of each cookie. Yum!!

Apple Crisp

From: Andrea...
Mix together and set aside:
8 cups sliced apples
2/3 cup sugar
1 t. cinnamon
4 T melted butter
Mix:
1 1/2 cups flour
1 1/2 cups brown sugar
1 1/2 cups oatmeal
1/4 t. baking soda
1/4 t. baking powder
1/2 t. salt
3/4 cup melted butter
Place the apple mixture in a greased 9X13 dish, top with the flour mixture and bake at 350 degrees for 45 minutes.

Cherry Cheese Cake

From: Mom...
CLASSIC!!
1 8 oz. pkg. of cream cheese
1 store bought (or homemade) gram cracker crust
1 can Borden condensed milk
1/4 cup lemon juice
1 t. vanilla
1 can of  cherry pie filling (Kevin prefers blueberry)


Set cream cheese out to thaw, once thawed in your kitchen aid beat all ingredients except the pie filling and the crust (of course).  Mix this for a long time, the longer the better it beats in air and gets it all light and fluffy.  Pour into the crust, refrigerate for about 30 minutes before putting on the pie filling.  Put on the pie filling refrigerate for at least 4 hours or until completely set.  Cut and serve.
This brings back so many memories, I absolutely love this and recommend that you defiantly try it!!! ENJOY!