Mud Pie

Brownie made more special with a topping of chocolate fudge and whipped cream 
    
Cake : 
1 cup sugar                        
1/2 melted butter              
1 tsp vanilla                       
1/4 tsp salt                        
2 eggs
1/3 cup all purpose flour
1/3 cup cocoa powder
1 cup chopped nuts (of your choice)


Fudge sauce: 
1 cup chopped semi sweet chocolate
1/4 cup butter


Topping:  
1 250 gr chilled all purpose cream
2 tbsp confectioners'sugar


Procedure:
1. Preheat oven to 350 F
2. Grease and line an 8"pie plate and set aside
3. In a mixing bowl mix with a wooden spoon the sugar,flour,vanilla,salt,eggs,flour,cocoa powder and nuts till well blended.
4. Pour into pie plate and bake for 25-30 minutes
5. When baked, immediately pricked holes in pie with a toothpick
6. Prepare fudge sauce: Melt butter and chocolate in a double broiler pan for 2 minutes
7. set aside about 1/4 cup fudge sauce and spread the rest on top of the pie. chill
8. prepare topping: in a mixing bowl beat all purpose cream until frothy add confectioners sugar and continue beating for about 1 minute until stiff.
9. Spread on top of fudge sauce
10. With a spoon drizzle reserved chocolate over cream to make a web pattern 


Step by step:




       Serves : 8-10 slices
       Always eat in moderation 

BRAZO DE MERCEDES

  Meringue roll filled with creamy custard dusted with confectioner's sugar



Ingredients: 


Meringue:  10 egg whites
                   1 tsp cream of tartar
                   1 cup sugar
                   1 tsp vanilla


Filling :      10 egg yolks
                  1 can condensed milk
                  1 tsp vanilla










Procedure: 
1. Line and grease one 14"x 14" brazo pan 
2. Prepare and cut 15"x 15" sheet of brown  paper or cheese cloth. Sprinkle with  confectioner sugar
3. Preheat oven to 250 F
4.In mixing bowl, put egg whites and cream of tartar beat in high speed until soft peaks stage. Add the sugar little by little, beating continuously until soft peak form.
5.Stir in vanilla
6.Spread the beaten egg whites onto the pan.
7.Bake for 30 minutes or till meringue is firm to touch
8.In a double broiler combine egg yolks, condensed milk and vanilla and 
cook over medium fire and continuously stirring until thick enough to be spread.
9.Unmold the bake meringue onto the prepared brown paper or cheese cloth
10.Spread the filling evenly on top of the meringue
11.Roll as jelly roll. Slice as desired

Serves : 12 slices
Note : Always eat in moderation 

Queen Elizabeth

       Raisin and nut butter cake with a touch of broiled butterscotch topping     
                                                                  
                                                                    
                                                                    Ingredients:

1 1/2 tsp baking soda
1 1/2 cups chopped raisins
1 1/2 cups boiling water
    1/4 cup +2 tbs butter
1 1/2 cup sugar
2 large eggs
1 1/2 tsp vanilla
2 1/4 cups all purpose flour
1 1/2 tsp baking powder 
1/2 tsp salt
                                                                    3/4 chopped nuts 
                                                                    (cashew,peanut,walnut)
                                                                 
Topping:
5 tbsp brown sugar
2 tbsp evaporated milk
3 tbsp butter
1/2 cup chopped nuts ( cashew,peanut,walnut etc)


Procedure:
1. Preheat oven to 350F
2. Grease and line a 13"x 9"x 2" baking pan. Set aside
3. combine baking soda, raisins and boiling water in a bowl. Cool
4. Cream butter and sugar until fluffy
5. Add in eggs and vanilla. Sift flour, baking powder and salt together.
   Add the creamed mixture alternately  with cooled raisin mixture . stir in nuts
6. Pour into prepared pan and bake for 35 minutes or until done
7.  In a saucepan , combine all topping ingredients and boil for 3 minutes.
8. Spread over cake then broil until golden brown. Let cool and remove from pan. 
    Cut into square or rectangle to serve


Step by step:

Serves: 20-24 pieces


Note: Always eat in moderation 

FOOD FOR THE GODS

A sweet delight made from the irresistible combination of cashew and peanuts guaranteed to make you ask for more!

Ingredients :

1 1/4 cup sifted all purpose flour

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt
1 cup coarsely chopped peanuts

1 cup butter

1 cup white sugar
1 cup brown sugar

3 eggs

1 cup chopped cashew

Procedure:

1. Preheat oven to 350F

2. Grease and line a 13 x 9 x 2 inch rectangular pan

3. Sift flour, baking powder, baking soda and salt together

4. Take 1/2 cup of this mixture and chopped peanuts

5. Cream butter until soft and fluffy. Add white and brown sugar, blend well.  Add eggs, one at a time beating well after each addition. Fold in the flour and peanut mixture. Add chopped cashew; stir to blend well.

6. Pour batter into prepared pan and bake in a preheated oven for 10 minutes. Lower heat to 300 F and continue baking for 30 to 40 minutes longer.

7. Cool slightly then cut into bars. Individually wrap with cellophane or colored foil.

Serves : 36 pieces 

(Always eat in moderation)

Fruit Cocktail Brownies

Ingredients:


1 can fruit cocktail ( drained and reserve 2 tbsp syrup)
2/3 cup butter 
3/4 cup cocoa powder
2 cups sugar
4 eggs
1 tsp vanilla extract
1 1/4 cups all purpose flour
1 tsp baking powder
1 tsp iodize salt
1/2 cup cashew nuts or peanut, coarsely chopped


Procedure:


1. Preheat oven to 350 F. Melt butter in a saucepan over low heat. Add cocoa, and stir to dissolve. Remove from heat.
2. Add sugar, eggs, vanilla and reserved fruit syrup. Stir in flour, baking powder and salt. Mix well.
3. Add fruit cocktail and nuts. Spread mixture on a greased 13"x 9"pan. Bake for 45 minutes or until the sides of the brownies have shrunk slightly away from the edge of the pan. Cool slightly. Cut into bars


Note: Always eat in moderation