Sunday, February 21, 2010

German Chocolate Brownies

Recipe from

1 1/2 cups sugar
1 1/2 cups flour
1/3 cup cocoa (I used a heaping cup)
3/4 tsp salt
3 eggs
3/4 cup oil
1/3 cup milk
1 tsp vanilla
Combine all ingredients in the order listed. Whisk till smooth and pour into a greased 9x13" pan. Bake at 350 for about 22-25 minutes. Cool. Cover with coconut pecan frosting.

1 cup evaporated milk
3 egg yolks
1 cup sugar or brown sugar
1/2 cup butter or margarine
1 tsp vanilla
1 1/2 cups coconut
1 cup chopped pecans
Combine milk, egg yolks, and sugar in a heavy saucepan. Whisk till thoroughly blended. Add butter. Cook and stir over medium heat till thick; about 12 minutes. Add vanilla, coconut, and nuts. Cool till thick enough to spread.

Tuesday, February 9, 2010

Vanilla Pudding Cinnamon Rolls

Recipe from

½ cup warm water
2 tablespoons active dry yeast
2 tablespoons sugar
3 ½ ounce package instant vanilla pudding
½ cup butter, melted
2 eggs
1 teaspoon salt
6+ cups flour

1 cup butter, softened to room temperature
2 cups brown sugar
4 teaspoons cinnamon

8 ounces cream cheese
½ cup butter, softened to room temperature
1 teaspoon vanilla
3 cups confectioner’s sugar
2-3 tablespoons milk

In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Do not overflour the dough! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled. Then roll out on floured board to 34 X 21 inches in size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over the top. Roll up very tightly. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again. Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t overbake). Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency). Makes about 24 very large rolls.

Hawaiian Haystacks

Sauce recipe from

*Makes about 4 cups chicken sauce (enough to serve 4-6 for Hawaiian Haystacks)

2 boneless, skinless chicken breasts, cut into bite-size chunks (or leftover cooked chicken, cubed)
3 tablespoons butter
½ onion (about ½ cup), finely chopped
3 cloves garlic; finely minced
1 teaspoon salt
½ teaspoon pepper
¼ cup flour
2 cups milk
1 cup chicken broth

In a large skillet melt the butter over medium heat and add the onion and raw chicken (if using leftover cooked chicken, don’t add it to the skillet now, you’ll add it later). Saute the onion and chicken, if using, until the onions are soft and translucent and the chicken is cooked through, about 5 to 6 minutes. Add the garlic and cook for about one minute, stirring, until fragrant.

Sprinkle the flour over the onions and chicken and stir to combine. Cook over medium heat for one minute – this helps get rid of the starchy, flour taste. Slowly whisk in the milk and chicken broth. Cook, stirring constantly with a whisk, and bring the sauce to a simmer over medium to medium-high heat. Add the salt and pepper. If you are using leftover cooked chicken, add it now. Continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5 minutes.

Serve the chicken sauce over rice with your toppings of choice, such as olives, tomatoes, shredded sharp cheddar cheese, green onions, mandarin oranges and chow mein noodles.

Saturday, February 6, 2010

English Tea Muffins

Recipe from Eagle Eye's View Bed & Breakfast (from our Seattle trip)

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup granulated sugar
1/2 cup butter
1 egg
1 cup milk
3/4 cup raisins

Topping: 1/2 cup packed brown sugar
1/4 cup chopped nuts
1 teaspoon cinnamon

Preheat oven to 350 degrees. In a bowl, combine flour, baking powder, salt and cinnamon. In a large bowl, cream sugar and butter. Beat in egg. Add flour mixture to creamed mixture alternately with milk. Fold in raisins. Fill greased muffin tins two-thirds full. For topping, in a bowl combine brown sugar, nuts and cinnamon. Sprinkle each muffin with 1 Tablespoon topping. Bake for 20 minutes or until muffins test done.

Note: Batter will last in refrigerator for up to 2 weeks.

Makes 12 muffins