Mel’s Favorite Fare

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Love these sweet things!

Gooey bars

1 15.25-oz. white cake mix

1/2 C canola oil

2 eggs

1/2 C butter, melted

1/2 C milk chocolate chips

1/2 C peanut butter chips

1 14-oz can sweetened condensed milk

 Preheat oven to 350 degrees. Mix together cake mix, canola oil and eggs – then separate batter into halves. Press one half of batter into bottom of a greased 9×13 pan.

 In a small, microwaveable bowl, mix together butter, chocolate chips and peanut butter chips. Microwave for 30 seconds, then remove and stir. Keep microwaving and stirring in 15-second intervals until mixture is completely smooth. Add sweetened condensed milk to chocolate chip mixture and stir until completely combined, then pour it over crust in the 9×13 pan. Take second half of cake mix batter and drop it in spoonsful over top.

Bake for 20-25 minutes (until the top starts to turn a golden brown). Allow to cool completely before serving.

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Raspberry bread

1-1/2 C flour

2 tsp. baking powder

1/2 tsp. salt

1 C plain yogurt

1/2 TBS fresh lemon juice

1 C sugar

3 large eggs

2 tsp. lemon zest

1/2 tsp. vanilla extract

1/2 C vegetable oil

1-1/2 C fresh raspberries

Glaze:

1 C powdered sugar

5 TBS fresh lemon juice

 Preheat oven to 350 degrees. Spray bottom and sides of a loaf pan (or 4 mini loaf pans) with non-stick cooking spray.

 For bread, whisk together dry ingredients and set aside. In a stand mixer, combine all wet ingredients and slowly add dry ingredients, combining slowly. When fully combined, gently fold in raspberries. Place in loaf pan(s) to bake. Small loaves baked in about 35 minutes. Large ones will take about 50 minutes. Use a toothpick test in center to see if bread is done.

 For glaze, whisk together powdered sugar and lemon juice. Drizzle over warm bread.

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Key lime squares

Crust:

1 3/4 C all purpose flour

3/4 C butter, softened

1/3 C sugar

1/3 C chopped pecans

Filling:

1 1/2 C sugar

4 eggs

4 TBS flour

5 TBS fresh key limejuice

1/2 tsp. baking powder

Frosting:

2 1/4 C powdered sugar

1 1/2 TBS butter, softened

2-3 TBS fresh key limejuice

Freshly grated key lime peel

 Preheat oven to 350 degrees. Combine crust ingredients except for pecans into a bowl. Beat at low speed until mixture resembles coarse crumbs. Add pecans. Press mixture into bottom of an ungreased 9×13 pan. Bake for 15-20 minutes or until edges are slightly browned. You don’t want to over cook it.

 Combine all filling ingredients into a bowl. Beat at low speed until well mixed. Pour filling over hot, partially baked crust. Continue baking for 18-20 minutes or until filling is set. Cool completely.

 Combine all frosting ingredients except lime peel in a bowl. Spread over cooled bars. Garnish with grated lime peel.

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She said, “You never appreciate what you have until it’s gone. Toilet paper is a good example.”

If you would like to share a recipe with me, just send it to the J-T or email it to me.

(Melanie Behrens – melb@marysvillejt.com)



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