Ingredients
- Servings: 1
- 2 cups all-purpose flour
- 2 cups white sugar
- 1 cup butter
- 1 cup water
- 1/2 cup shortening
- 1/2 cup unsweetened cocoa powder
- 1/2 cup buttermilk
- 2 eggs
- 1 teaspoon baking soda
- 1 1/2 teaspoons vanilla extract
- 6 tablespoons milk
- 4 cups confectioners' sugar
Recipe
Preparation Time: 30 mins
Cook Time: 30 mins
Ready Time: 1 hr
- sift together and set aside in large bowl the flour and sugar.
- in saucepan over medium heat bring to a boil; 1/2 cup margarine or butter, 1/2 cup shortening, 1 cup water, and 4 tablespoons cocoa.
- pour cocoa mixture over flour and sugar mixture. stir in buttermilk, eggs, baking soda, and 1/2 teaspoon vanilla. mix well and pour into a greased and floured sheet pan.
- bake in a preheated 400 degrees f (205 degrees c) oven for 20 minutes.
- to make frosting: five minutes before cake is done, bring to boil in a saucepan 1/2 cup margarine or butter, 6 tablespoons milk, and 4 tablespoons cocoa. remove from heat and immediately stir in the confectioners' sugar, nuts (if desired), and 1/2 teaspoon vanilla extract. beat until smooth and immediately pour frosting over cake. cake may be served warm or at room temperature.
Ingredients
- Servings: 1
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- 2 cups semisweet chocolate chips
Recipe
Preparation Time: 10 mins
Cook Time: 15 mins
Ready Time: 40 mins
- preheat the oven to 325 degrees f (165 degrees c). grease cookie sheets or line with parchment paper.
- sift together the flour, baking soda and salt; set aside.
- in a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. beat in the vanilla, egg, and egg yolk until light and creamy. mix in the sifted ingredients until just blended. stir in the chocolate chips by hand using a wooden spoon. drop cookie dough 1/4 cup at a time the prepared cookie sheets. cookies should be about 3 inches apart.
- bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Ingredients
- Servings: 4
- 1/2 cup light corn syrup
- 1/2 cup shortening
- 2/3 cup packed brown sugar
- 1 cup all-purpose flour
- 1 cup chopped pecans
Recipe
- preheat oven to 350 degrees f (175 degrees c). prepare cookie sheets by covering with parchment.
- in a medium saucepan, heat the corn syrup, shortening and brown sugar over medium heat. stir constantly until the mixture comes to a boil. in a small bowl toss together the flour and nuts; stir into the saucepan mixture, and remove from the heat.
- keep the batter warm by setting over a pan of hot water. drop by teaspoonfuls the prepared cookie sheets. cookies should be at least 3 inches apart. bake for about 5 minutes, until the center of the cookie is set. let the cookies set before removing from the baking sheets.
Ingredients
- Servings: 1
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- 2 cups semisweet chocolate chips
Recipe
Preparation Time: 10 mins
Cook Time: 15 mins
Ready Time: 40 mins
- preheat the oven to 325 degrees f (165 degrees c). grease cookie sheets or line with parchment paper.
- sift together the flour, baking soda and salt; set aside.
- in a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. beat in the vanilla, egg, and egg yolk until light and creamy. mix in the sifted ingredients until just blended. stir in the chocolate chips by hand using a wooden spoon. drop cookie dough 1/4 cup at a time the prepared cookie sheets. cookies should be about 3 inches apart.
- bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Ingredients
- Servings: 2
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1 cup softened butter
- 3/4 cup white sugar
- 3/4 cup packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups semisweet chocolate chips
Recipe
Preparation Time: 20 mins
Cook Time: 10 mins
Ready Time: 1 hr
- preheat oven to 350 degrees f (175 degrees c). whisk together the flour, cocoa powder, and baking soda.
- beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. beat in one egg until completely incorporated. beat in the last egg along with the vanilla. mix in the flour mixture until just incorporated. fold in the chocolate chips; mixing just enough to evenly combine. drop by heaped teaspoonfuls ungreased baking sheets.
- bake in the preheated oven until the edges are golden, 9 to 12 minutes. allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Ingredients
- Servings: 8
- 3/4 cup butter, softened
- 3 cups white sugar
- 4 eggs
- 1 tablespoon vanilla extract
- 2 cups unsweetened applesauce
- 3 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
Recipe
- preheat oven to 325 degrees f (165 degrees c). wash 8 (pint) straight sided, wide mouth canning jars in hot soapy water. rinse well, dry and let them come to room temperature. grease insides of jar well.
- in a medium bowl, sift flour, baking soda, baking powder and salt. set aside.
- in a large bowl, cream butter with half of the butter until fluffy. add eggs and remaining sugar and beat in. add vanilla and applesauce and combine.
- add the flour mixture in three increments, mixing well after each addition.
- pour 1 cup of batter into each jar and carefully remove any batter from the rims.
- bake at 325 degrees f (165 degrees c) for 40 minutes.
- while cakes are baking, sterilize lids and rings by boiling them in a saucepan of water. keep them in the hot water until ready to use.
- when the cakes have finished baking, remove jars from oven. make sure jar rims are clean. (if they're not, jars will not seal correctly). while jars are still hot, place lids on jars, and screw rings on tightly. jars will seal as they cool. place the jars on the counter and listen for them to "ping" as they seal. if you miss the "ping", wait until they are completely cool and press on the top of the lid. if it doesn't move at all, it's sealed.
- unsealed jars should be stored in the refrigerator and eaten within 2 weeks. sealed jars may be placed in a freezer.
Ingredients
- Servings: 1
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- 2 cups semisweet chocolate chips
Recipe
Preparation Time: 10 mins
Cook Time: 15 mins
Ready Time: 40 mins
- preheat the oven to 325 degrees f (165 degrees c). grease cookie sheets or line with parchment paper.
- sift together the flour, baking soda and salt; set aside.
- in a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. beat in the vanilla, egg, and egg yolk until light and creamy. mix in the sifted ingredients until just blended. stir in the chocolate chips by hand using a wooden spoon. drop cookie dough 1/4 cup at a time the prepared cookie sheets. cookies should be about 3 inches apart.
- bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
