Chocolate Syrup

2 cups granulated sugar 14 oz can evaporated milk (or 1-1/2 cups water and 2/3 cup powdered milk) 1/2 teaspoon salt 3/4 cup cocoa powder 3 tablespoons butter 3 tablespoons cornstarch 1 teaspoon vanilla extract Directions: Mix well sugar, milk, salt, cocoa powder, butter, and cornstarch. Cook over medium heat, stirring constantly, until thick. StirContinue reading “Chocolate Syrup”

Fudge Sauce

1 cup Brownie Mix 1/2 cup water Optional: 1/2 cup chopped nuts Directions: In a small sauce pan, blend brownie mix and water. Cook over medium heat until boil (about 3 minutes), stirring constantly. Reduce heat, cover and simmer until thick and smooth (about 1 minute). (Add nuts and stir.) (Granny’s Note: Use over iceContinue reading “Fudge Sauce”

Texas Sheet Cake

4 cups Brownie Mix 1/2 cup and 1/2 cup butter, separated 1 cup water 1/2 cup sour cream 2 eggs, beaten 1 teaspoon baking soda 1/2 cup evaporated milk 3 tablespoons cocoa powder 1 lb powdered sugar 1 cup nuts 1 teaspoon vanilla extract Directions: Preheat oven to 375 degrees. Mix brownie mix, 1/2 cupContinue reading “Texas Sheet Cake”


For 9×9-inch pan: 3-3/4 cups Brownie Mix 3 large eggs, beaten 1-1/2 teaspoons vanilla extract Optional: 3/4 cup nuts For 9×13-inch pan: 5 cups Brownie Mix 4 large eggs, beaten 2 teaspoons vanilla extract Optional: 1 cup nuts Directions: Preheat oven to 350 degrees. Mix all ingredients well. Pour evenly in greased or oiled pan.Continue reading “Brownies”

Brownie Mix

6 cups all-purpose flour 4 teaspoons baking powder 4 teaspoons salt 8 cups sugar 8 oz (1-1/2 cups) cocoa powder 2 cups vegetable shortening Directions: In a large bowl, sift together flour, baking powder, salt, sugar, and cocoa powder. Add shortening; mix well. Store in airtight container. Use within 10 to 12 weeks. (Granny’s Note:Continue reading “Brownie Mix”

Peanut Choco-Oatmeal Cookies

2-1/2 cups crunch peanut butter 1/2 cup canola oil 1 cup firmly packed brown sugar 2 eggs, beaten 1 teaspoon baking powder 1 teaspoon vanilla extract 2 cups oats (old-fashioned or quick) 1/4 cup all-purpose flour 2 cups chocolate chips Granulated sugar Directions: Preheat oven to 350 degrees. Mix peanut butter, oil, and brown sugarContinue reading “Peanut Choco-Oatmeal Cookies”

Micaela’s Nirvana Bars

6 tablespoons (3/4 stick) unsalted butter 9 full graham cracker sheets, crushed into coarse crumbs 1/4 teaspoon coarse salt 1 cup chopped raw walnuts or pecans 1/2 cup semisweet chocolate chips 1/2 cup white chocolate chips 1/2 cup bittersweet or dark chocolate chips 1 cup sweetened shredded or flaked coconut 7 ounces sweetened condensed milkContinue reading “Micaela’s Nirvana Bars”

White Chocolate Haystacks

12 oz white chocolate morsels 1/2 cup tahini or almond butter 11 ounces slivered almonds 2 cans (5 oz each; 10 oz total) chow mein noodles 1 cup coconut flakes 1/4 teaspoon coarse salt Directions: Place morsels and tahini in microwave safe bowl. Microwave on medium-high 1 minute. Stir until melted. Stir in almonds, chowContinue reading “White Chocolate Haystacks”

Seven Layer Magic Cookie Bars

1/2 cup margarine or butter 1-1/2 cups graham cracker crumbs 1 can (14 oz) Eagle Brand Sweetened condensed milk (NOT evaporated milk) 1 cup (6 oz) semi-sweet chocolate chips 6 oz package butterscotch flavored chips 1 can (3-1/2 oz) flaked coconut (1-1/3 cups) 1 cup chopped walnuts Directions: Preheat oven to 350 degrees (325 degreesContinue reading “Seven Layer Magic Cookie Bars”