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Chocolate Pound Cake
Chocolate Pound Cake
1/2 lb margarine 1 tsp. Baking Powder
1/2 cup Crisco pinch salt
3 cups sugar 1/2 cup cocoa
3 cups flour
Cream margarine and Crisco, add sifted dry
ingredients, then add one cup of milk and five
eggs, one at a time, beating well after each
egg is added. Add 1 1/4 tsp Vanilla.
Bake at 325 degrees for 1½ hours, or until
testing straw come out clean. Cool completely
before icing.
Icing - 1 box powdered sugar, 1 stick margar-
ine, 4 heaping tbsp. cocoa, milk to make
spreadable
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# Chocolate Pound Cake
## Ingredients
- 1/2 lb margarine
- 1/2 cup Crisco
- 3 cups sugar
- 3 cups flour
- 1 tsp baking powder
- Pinch salt
- 1/2 cup cocoa
- 1 cup milk
- 5 eggs
- 1 1/4 tsp vanilla
## Instructions
1. Cream margarine and Crisco.
2. Add sifted dry ingredients.
3. Add one cup of milk, then add five eggs, one at a time, beating well after each egg is added.
4. Add vanilla.
5. Bake at 325 degrees for 1 1/2 hours, or until a testing straw comes out clean.
6. Cool completely before icing.
## Icing
## Ingredients
- 1 box (1 lb) powdered sugar
- 1 stick margarine
- 4 heaping Tbsp cocoa
- Milk to make spreadable
## Instructions
1. Combine powdered sugar, margarine, and cocoa.
2. Add milk as needed until spreadable.
3. Ice the completely cooled cake. -
Chocolate Pudding Cake
CHOCOLATE PUDDING CAKE
1 cup flour 3/4 cup sugar
1½ tb. cocoa powder 2 tsp. baking powder
½ tsp. salt 3/4 c. chopped walnuts (3 oz.)
3/4 c. milk 2 TB. melted butter
1 tsp. vanilla
Topping:
1 cup hot water ½ cup chocolate syrup
1. Preheat oven to 350 degrees. Prepare an
8x8x2" pan.
2. Mix dry ingredients. Stir in milk, butter,
and vanilla until blended.
Card 1 Back:
Put batter into pan.
3. Prepare topping. Stir water and syrup. Pour
over batter.
4. Bake 35 minutes.
Cool on wire rack for 20 minutes.
Cut into squares.
5. Serve with whipped cream, syrup or ice cream.
Yield: 8 servings.
Preparation Time: 20 minutes.
Bake at 350 degrees for 35 minutes.
Standing Time: 20 minutes.
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# Chocolate Pudding Cake
*Yields 8 servings*
## Ingredients
### Cake
- 1 cup flour
- 3/4 cup sugar
- 1 1/2 Tbsp cocoa powder
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup chopped walnuts (3 oz.)
- 3/4 cup milk
- 2 Tbsp melted butter
- 1 tsp vanilla
### Topping
- 1 cup hot water
- 1/2 cup chocolate syrup
## Instructions
### Cake
1. Preheat oven to 350°F. Prepare an 8x8x2" pan.
2. Mix dry ingredients. Stir in milk, butter, and vanilla until blended. Put batter into pan.
### Topping
3. Prepare topping. Stir water and syrup together. Pour over batter.
### Baking
4. Bake 35 minutes. Cool on wire rack for 20 minutes. Cut into squares.
5. Serve with whipped cream, syrup, or ice cream. -
Chocolate Revel Bars
Chocolate Revel Bars
1 c. butter
2 c. br. sugar
2 eggs
2 t vanilla
2½ c. flour
1 t. baking soda
1 t. salt
3 c. quick rolled oats
1 can (15 oz) sweetened cond. milk
1 pkg (12 oz) semi sweet choc chips
2 T. butter
½ t. salt
1 c. chopped walnuts
2 t. vanilla
In large bowl cream together 1c. butter, br. sugar. Beat in eggs
& 2t vanilla. Sift together flour, soda, 1t. salt. Stir in oats. Stir
in dry ingredients. Set aside. In heavy saucepan over low
heat, melt milk, chocolate and remaining butter or salt.
Stir until smooth.
Stir in nuts and vanilla. Pat 2/3 oat mixture in bottom
of 15½ x 10½ x 1" baking pan. Spread chocolate mixture over
dough. Dot with remaining oat mixture. Bake 350° 25-30 min.
YIELD 75 bars 2x1"
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# Chocolate Revel Bars
*Yields 75 bars, 2x1"*
## Ingredients
### Oat Base
- 1 c. butter
- 2 c. brown sugar
- 2 eggs
- 2 tsp vanilla
- 2 1/2 c. flour
- 1 tsp baking soda
- 1 tsp salt
- 3 c. quick rolled oats
### Chocolate Filling
- 1 can (15 oz) sweetened condensed milk
- 1 pkg (12 oz) semi-sweet chocolate chips
- 2 Tbsp butter
- 1/2 tsp salt
- 1 c. chopped walnuts
- 2 tsp vanilla
## Instructions
### Oat Base
1. In a large bowl, cream together 1 c. butter and brown sugar.
2. Beat in eggs and 2 tsp vanilla.
3. Sift together flour, baking soda, and 1 tsp salt.
4. Stir oats and dry ingredients into the creamed mixture.
5. Set aside.
### Chocolate Filling
1. In a heavy saucepan over low heat, melt sweetened condensed milk, chocolate chips, 2 Tbsp butter, and 1/2 tsp salt.
2. Stir until smooth.
3. Stir in walnuts and 2 tsp vanilla.
### Assembly
1. Pat 2/3 of the oat mixture into the bottom of a 15 1/2 x 10 1/2 x 1" baking pan.
2. Spread chocolate mixture evenly over the dough.
3. Dot the top with the remaining oat mixture.
4. Bake at 350°F for 25–30 minutes. -
Chocolate Truffles
CHOCOLATE TRUFFLES THE TAMPA TRIBUNE
1½ packages (12 oz.) semi-sweet chocolate
8 ounces cream cheese, softened
3 cups confectioners' sugar
1½ teaspoons vanilla
Ground nuts
Unsweetened Cocoa or
Toasted coconut
Melt chocolate in large microwaveable bowl on
high 2-3 minutes or until almost melted, stirr-
ing after each minute. Stir until chocolate is
completely melted. Beat cream cheese until
Card 1 Back:
smooth. Gradually add sugar, beating until
well-blended. Add melted chocolate & vanilla;
mix well. Refrigerate 1 hour. Shape into 1-
inch balls. Roll in nuts, cocoa or coconut.
Store in refrigerator.
Makes about 5 dozen candies.
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# Chocolate Truffles
*The Tampa Tribune*
*Makes about 5 dozen candies*
## Ingredients
- 1 1/2 packages (12 oz.) semi-sweet chocolate
- 8 oz cream cheese, softened
- 3 cups confectioners' sugar
- 1 1/2 tsp vanilla
- Ground nuts, for rolling
- Unsweetened cocoa, for rolling, or
- Toasted coconut, for rolling
## Instructions
1. Melt chocolate in a large microwaveable bowl on high for 2–3 minutes or until almost melted, stirring after each minute. Stir until chocolate is completely melted.
2. Beat cream cheese until smooth.
3. Gradually add sugar, beating until well-blended.
4. Add melted chocolate and vanilla; mix well.
5. Refrigerate 1 hour.
6. Shape into 1-inch balls.
7. Roll in nuts, cocoa, or coconut.
8. Store in refrigerator. -
Chocolate Zucchini Cake
Chocolate Zucchini Cake
1/2 c. Butter
1/2 c. oil 2c Zucchini
1 3/4 c. Sugar 1/2 c Butter-
2 eggs milk
2 1/2c flour
4 T. cocoa
1/2 tsp cinnamon
1 tsp baking powder
1/2 tsp soda
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mix well pour into 9 x 13
pan, sprinkle with Chocolate
chips & Sugar Bake
at 325° for 40-45 "
---
# Chocolate Zucchini Cake
## Ingredients
- 1/2 cup butter
- 1/2 cup oil
- 1 3/4 cup sugar
- 2 eggs
- 2 1/2 cups flour
- 4 Tbsp cocoa
- 1/2 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 cups zucchini
- 1/2 cup buttermilk
- Chocolate chips (for topping)
- Sugar (for topping)
## Instructions
1. Mix all ingredients well.
2. Pour into a 9x13 pan.
3. Sprinkle with chocolate chips and sugar.
4. Bake at 325° for 40–45 minutes. -
Chocolate Zucchini Cake
Chocalate Zucchini Cake
2 1/2 c regular all purpose flour unsifted
1/2 c coaoa
2 1/2 tsps baking powder
1 1/2 tsps soda
1 tsp each salt and cinnamon
3/4 c soft butter or margarine
2 c sugar
3 eggs
2 tsps each vanilla and grated orange peel
2 c coarsely shredded zucchini
1/2 c milk
1 c chopped pecans or walnuts
glaze
Combine the flour, cocoa, baking powder, soda
sale and cinnamon, set aside. With rotary
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beater beat together the butter and sugar
till smoothly blended. Add the eggs one at a
time, beating well after each addition. With a
spoon stir in the vanilla, orange peel, and
Zucchini. Alternately stir the dry ingredients
and milk into zucchini mix including nutswi
last addition. Pour batter into greased and
floured 10 in tube pan or bunt pan. Bake in
350 oven for 1 hour or till a wooden pick in
center comes out clean. Cool in pan 15 min. Tur
out on wire rack to coolthoroughly. Drizzle
glaze over cake. Cut in thin slices to serve.
makes 10 to 12 servings. GLAZE: Mix together
2 cups powdered sugar, 3 tbs milk and 1 tsp
vanilla, beat til smooth
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# Chocolate Zucchini Cake
*Makes 10 to 12 servings*
## Ingredients
### Cake
- 2 1/2 cups regular all-purpose flour, unsifted
- 1/2 cup cocoa
- 2 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 3/4 cup soft butter or margarine
- 2 cups sugar
- 3 eggs
- 2 tsp vanilla
- 2 tsp grated orange peel
- 2 cups coarsely shredded zucchini
- 1/2 cup milk
- 1 cup chopped pecans or walnuts
### Glaze
- 2 cups powdered sugar
- 3 Tbsp milk
- 1 tsp vanilla
## Instructions
### Cake
1. Combine the flour, cocoa, baking powder, baking soda, salt, and cinnamon; set aside.
2. With a rotary beater, beat together the butter and sugar until smoothly blended.
3. Add the eggs one at a time, beating well after each addition.
4. With a spoon, stir in the vanilla, orange peel, and zucchini.
5. Alternately stir the dry ingredients and milk into the zucchini mixture, adding the nuts with the last addition.
6. Pour batter into a greased and floured 10-inch tube pan or bundt pan.
7. Bake at 350°F for 1 hour, or until a wooden pick inserted in the center comes out clean.
8. Cool in pan 15 minutes, then turn out on a wire rack to cool thoroughly.
### Glaze
1. Mix together 2 cups powdered sugar, 3 Tbsp milk, and 1 tsp vanilla; beat until smooth.
### Assembly
1. Drizzle glaze over cooled cake.
2. Cut in thin slices to serve. -
Chocolate/Granola Cookies
Card 1 Front:
Chocolate/Granola Cookies 10/81 B. Washburn's
1c. butter or marg. softened )
1c. granulated sugar }
1/2c br sugar, packed } #1 { 2 3/4 c. sifted whole wheat flour
2. eggs ) { 1/4c. wheat germ
1 t vanilla #2 { 1c. uncooked granola
{ 1t. baking soda
{ 1t. salt
{ 12oz choc chips
{ 1c. sunflower seeds
Cream together #1, add #2 and mix well (sift together)
Bake at 375°F for about 10 minutes or until lightly brown.
Makes around 5 dozen 3" cookies.
________________________________________________
add 1 pkg baby marshmellows, press mixture into 13 1/2x9" pan
bake @ 375°F for twenty minutes or until done. Cut in
squares and serve.
Card 1 Back: blank
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# Chocolate/Granola Cookies
*Recipe from the kitchen of B. Washburn — October 1981*
*Makes around 5 dozen 3" cookies*
## Ingredients
### Group #1
- 1 cup butter or margarine, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 eggs
- 1 tsp vanilla
### Group #2
- 2 3/4 cups sifted whole wheat flour
- 1/4 cup wheat germ
- 1 cup uncooked granola
- 1 tsp baking soda
- 1 tsp salt
- 12 oz chocolate chips
- 1 cup sunflower seeds
## Instructions
### Cookies
1. Cream together Group #1 ingredients until well combined.
2. Sift together the dry ingredients in Group #2, then add to the creamed mixture and mix well.
3. Bake at 375°F for about 10 minutes or until lightly brown.
### Bar Variation
1. Add 1 package baby marshmallows to the mixture.
2. Press mixture into a 13 1/2 x 9" pan.
3. Bake at 375°F for twenty minutes or until done.
4. Cut in squares and serve. -
Chow Chow
Chow. Chow.
1½ qts vinegar
3 c. sugar ground
2 tb sp each of mustard
ginger tumuric & mustard
seed) 3 tb sp celery seed
½ tsp. red pepper chop
fine, ½ pk. of green tomatoes
2 large cabbages 6 large onions
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chop fine and boil
5 min
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# Chow Chow
*Yield: approximately 12 to 16 pint jars*
## Ingredients
### Vegetables
- 1/2 peck (approximately 5 to 6 lbs) green tomatoes, chopped fine
- 2 large cabbages, chopped fine
- 6 large onions, chopped fine
### Brine
- 1 1/2 qts white vinegar
- 3 cups sugar
- 2 Tbsp ground mustard
- 2 Tbsp ground ginger
- 2 Tbsp turmeric
- 2 Tbsp mustard seed
- 3 Tbsp celery seed
- 1/2 tsp red pepper
## Instructions
1. Chop green tomatoes, cabbage, and onions fine and combine in a large bowl or crock.
2. Combine vinegar, sugar, ground mustard, ginger, turmeric, mustard seed, celery seed, and red pepper in a large non-reactive pot. Stir to combine.
3. Add chopped vegetables to the brine.
4. Bring to a boil over medium-high heat and boil 5 minutes, stirring occasionally.
5. Pack immediately into sterilized jars, filling to within 1/4 inch of rim.
6. Seal jars while hot. Process in a boiling water bath according to current canning guidelines. -
Chow Mein Hot Dish
Card 1 Front:
Chow Mein Hot Dish
BLANCH 1 CUP OF RICE (BRING TO BOIL
AND LET SET ½ HOUR)
BROWN 1½ lb. HAMBURGER IN 6 TABLESPOONS
SOY SAUCE.
1 MED CHOPPED ONION
4 CUPS CELERY CHOPPED
ADD RICE
1 CAN CREAM OF MUSHROOM SOUP
2 CANS CHICKEN RICE SOUP
3 CANS WATER
MIX THROUGHLY
BAKE 375° OVEN - ONE TO TWO HOURS
STIR ONCE OR TWICE WHILE BAKING
UNCOVERED.
Card 1 Back:
JOE OTT
Appleton
Wisconsin
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# Chow Mein Hot Dish
*Recipe from the kitchen of Joe Ott — Appleton, Wisconsin*
## Ingredients
- 1 cup rice
- 1 1/2 lb hamburger
- 6 Tbsp soy sauce
- 1 medium onion, chopped
- 4 cups celery, chopped
- 1 can cream of mushroom soup
- 2 cans chicken rice soup
- 3 cans water
## Instructions
1. Blanch the rice: bring to a boil and let set 1/2 hour.
2. Brown 1 1/2 lb hamburger in 6 Tbsp soy sauce.
3. Add chopped onion and chopped celery to the browned hamburger.
4. Add the blanched rice.
5. Add cream of mushroom soup, chicken rice soup, and water. Mix thoroughly.
6. Bake in a 375°F oven, uncovered, for one to two hours, stirring once or twice while baking. -
Christmas Fruit Cookies
(Vsrut)cookies
Christmas Fruit Cookies
1 c butter 4 slices (1c) finely cut
pineapple
1½ C brown sugar
1 lb whole candied cherries
2 eggs
1 c whole filberts
½ c flour
1 c pecans
1 tsp Cinnamon
1 c walnuts
1 tsp soda
1 c ~~big~~ brazil nuts
1 tsp vanilla cut in half
1 C flour
1 lb dates
(over)
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Cream together butter & brown use
all eggs & mix
stir in ½ c. flour, cinn, soda, vanilla
Dredge fruit & nuts with one cup flour
mix together the creamed mix & fruit & nuts
place spoonfuls on greased cookie sheet
allow for spreading of the dough
Bake 375 for 12-15 min.
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# Christmas Fruit Cookies
## Ingredients
- 1 c butter
- 1 1/2 c brown sugar
- 2 eggs
- 1/2 c flour
- 1 tsp cinnamon
- 1 tsp baking soda
- 1 tsp vanilla
- 1 c flour
- 4 slices (1 c) finely cut pineapple
- 1 lb whole candied cherries
- 1 c whole filberts
- 1 c pecans
- 1 c walnuts
- 1 c brazil nuts, cut in half
- 1 lb dates
## Instructions
1. Cream together butter and brown sugar.
2. Add all eggs and mix.
3. Stir in 1/2 c flour, cinnamon, soda, and vanilla.
4. Dredge fruit and nuts with one cup flour.
5. Mix together the creamed mixture and fruit and nuts.
6. Place spoonfuls on greased cookie sheet; allow for spreading of the dough.
7. Bake at 375°F for 12–15 minutes. -
Cinnamon Rolls
Cinnamon Rolls ①
1. Turn oven to 425°.
2. Melt pat of butter in
small Skillet.
3. Chop ~~m~~ nuts.
4. Roll out dough into square
about ¼ to thick
Brush with melted butter
Sprinkle with brown sugar
and cinnamon. Roll up.
Card 1 Back: blank
C. Rolls ②
Cut in 6 pieces
5. Place in muffin tins
that have been greased
and has butter, brown
sugar, + nuts in each
cup.
Butter 2T.
Brown Sugar - ½ cup.
Card 2 Back: blank
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# Cinnamon Rolls
## Ingredients
- Pat of butter (for skillet)
- Nuts, chopped
- Dough (rolled into a square)
- Melted butter (for brushing)
- Brown sugar (for sprinkling + for muffin tins)
- Cinnamon (for sprinkling)
- 2 Tbsp butter (for muffin tins)
- 1/2 cup brown sugar (for muffin tins)
- Nuts (for muffin tins)
## Instructions
1. Turn oven to 425°F.
2. Melt a pat of butter in a small skillet.
3. Chop nuts.
4. Roll out dough into a square, about 1/4 inch thick.
5. Brush dough with melted butter.
6. Sprinkle with brown sugar and cinnamon.
7. Roll up the dough.
8. Cut into 6 pieces.
9. Grease muffin tins and place butter, brown sugar, and nuts in each cup.
10. Place the cut rolls into the prepared muffin tins.
11. Bake at 425°F until done. -
Cinnamon Rolls / White Icing
CINNAMON ROLLS
½ recipe Basic Sweet Dough
(recipe above)
2 tablespoons softened butter or
margarine
¾ cup brown sugar, packed
2 teaspoons ground cinnamon
Roll dough into a 15-x-9-inch oblong.
Spread with softened butter. Combine
sugar and cinnamon and sprinkle evenly
over butter. Beginning with a wide side,
roll up tightly (see page 65). Pinch edge
to seal. Cut roll into 1-inch slices. Place
1 inch apart in 2 greased 8-inch round
layer cake pans or a 13-x-9-inch pan.
Cover and let rise in a warm place (85°
F.) until double in bulk, about 1 hour.
Heat oven to 375° F. (moderately hot).
Bake rolls 25 minutes, until golden brown.
Turn rolls out onto a rack. While still
warm, spread tops with White Icing (rec-
ipe below). Makes 18 rolls.
WHITE ICING
1 cup sifted confectioners' sugar
1 tablespoon milk
¼ teaspoon vanilla extract
Combine sugar, milk and vanil[la].
Beat until smooth. Makes 1 cup.
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# Cinnamon Rolls
## Ingredients
- 1/2 recipe Basic Sweet Dough
- 2 Tbsp softened butter or margarine
- 3/4 cup brown sugar, packed
- 2 tsp ground cinnamon
## Instructions
1. Roll dough into a 15-x-9-inch oblong.
2. Spread with softened butter.
3. Combine sugar and cinnamon and sprinkle evenly over butter.
4. Beginning with a wide side, roll up tightly. Pinch edge to seal.
5. Cut roll into 1-inch slices.
6. Place 1 inch apart in 2 greased 8-inch round layer cake pans or a 13-x-9-inch pan.
7. Cover and let rise in a warm place (85°F) until double in bulk, about 1 hour.
8. Heat oven to 375°F (moderately hot).
9. Bake rolls 25 minutes, until golden brown.
10. Turn rolls out onto a rack.
11. While still warm, spread tops with White Icing. Makes 18 rolls.
# White Icing
## Ingredients
- 1 cup sifted confectioners' sugar
- 1 Tbsp milk
- 1/4 tsp vanilla extract
## Instructions
1. Combine sugar, milk, and vanilla.
2. Beat until smooth. Makes 1 cup.