TEXAS SHEET CAKE
1 cup butter
1/4 cup cocoa powder
1 cup water
2 cups flour
2 cups sugar
1 tsp baking soda
1/2 tsp salt
1/2 cup sour cream
2 eggs beaten.
Frosting
1/2 cup butter
1/4 cup + 2 T milk
1 lb powdered sugar
1/4 cup cocoa
1 tsp vanilla
1 cup pecan pieces (optional)
COOKING DAY
Combine butter, cocoa, and water in a saucepan and bring to a boil. Remove from heat and cool slightly. Combine flour, sugar, baking soda, and salt in a mixing bowl. Add sour cream and beaten eggs. Add cocoa mixture and mix well. Pour into greased and floured 15 x 10 jellyroll pan. If you do not have this large size pan, you can also use 2 8 x 8 or 9 x 9 pans. (do not make this cake in a 9 x 13 pan - it will not turn out as well). Bake cake at 350 degrees for 20-25 minutes or until cake springs back when touched. Frost while still warm.
For frosting, place butter and milk in a medium saucepan and bring to a boil. Remove from heat and add powdered sugar, cocoa, vanilla, and nuts (if desired). Stir to mix well. Allow frosting to cool for approximately 5 minutes, stirring occasionally. Pour frosting evenly over warm cake and spread with knife. Allow to cool completely and cover cake with layer of plastic wrap and then heavy duty foil. Freeze.
SERVING DAY Allow cake to thaw, and serve. This cake is delicious after freezing. It will be very moist.
I, personally, like to make this cake a couple of days before the cooking day and get it in the freezer. With it only being my husband and I in our household, I bake it in the 8 x 8 pans...so I get a couple of cakes out of this recipe.
CRAZY CRUST CHERRY PIE
1 cup flour
1 tsp baking powder
3/4 cup water
1 egg
2 Tbsp sugar
1/2 tsp salt
2/3 cup oil
Combine ingredients. Mix at low speed. Spoon dough into large glass pie plate. (spread out) Place 1 can cherry pie filling in center. Bake at 425 degrees for 35 to 40 minutes. While baking the crust will raise and bake around the pan. Cherries will show in the middle.
Caramel Brownies.
4 1 oz squared unsweetened chocolate
3/4 cup butter
2 cups sugar
4 eggs
1 cup flour
14 oz bag caramels, unwrapped
1/3 cup heavy cream
2 cups pecans, chopped
12 oz chocolate chips
Yield 4 dozen brownies
Melt butter and chocolate in microwave or in a double boiler on stovetop. In a mixing bowl, combine sugar with melted chocolate and butter. Add eggs one at a time, beating well after each addition. Add flour and blend until well mixed. Spread half of the batter into a greased 9 x 13 baking pan or disposable foil pan. Bake in a 350 degree oven for 25 minutes. While first layer is baking, melt caramels and cream in microwave on high for 3 minutes. Blend with a spoon and add 1 cup of pecans. Once brownies are removed from oven, immediately spread caramel mixture on top of brownie layer. Sprinkle chocolate chips over caramel layer. Pour rest of batter on top of chocolate chip layer. Sprinkle with remaining pecans. Return brownies to oven and bake 30 more minutes. Cool brownies completely in pan. Cover with a layer of plastic wrap, then foil, and freeze.
Serving Day
Thaw completely. Enjoy!!
FROZEN LEMON PIE
3/4 cup sugar
1 whole egg
2 egg yolks
1/2 t salt
1/4 cup lemon juice
1/2 tsp lemon zest
1 1/3 cups whipping cream
2 egg whites
graham cracker crust for 9 inch pie
SERVING DAY whipped cream
COOKING DAY
In a double boiler, mix together sugar, whole egg, egg yolks, salt, lemon juice, and lemon zest. Cook mixture over medium heat until thickened; remove from heat and allow to cool.
In a separate bowl, beat egg whites until stiff peaks form. In a second mixing bowl, beat whipping cream until it forms soft peaks. Fold egg whites and whipping cream into lemon filling mixture. Spread mixture into prepared graham cracker pie crust. Cover pie with plastic wrap, then foil, and freeze.
SERVING DAY
Allow pie to thaw slightly, slice, and serve with a dollop of whipped cream on top.
HEARTLAND BROWNIES
1 cup butter, melted
2 cups sugar
1/2 cup baking cocoa
4 eggs, beaten
2 t vanilla
1 1/2 cups flour
1/2 t salt
1/2 cup nuts (optional)
Powdered sugar
Yields 24 brownies (each 2 inches square)
combine butter, sugar, and baking cocoa. Add beaten eggs and vanilla. Mix together well. Beat in flour, salt, and nuts. Spread in greased 9 x 13 pan. Bake in a preheated 350 degree oven for 20-25 minutes. Test for doneness; do not overbake. Sprinkle powdered sugar over warm brownies. Cool brownies completely. Freeze, using instructions for baked goods.
Serving day instructions
Allow brownies to come to room temperature before serving.
Hint
Use these brownies as a base for decandent brownie sundaes. Top brownies with ice cream, Homemade Hot fudge sauce, nuts,a nd whipped cream.
Homemade Hot Fudge Sauce
1 cup sugar
4 T butter (1/2 stick)
dash salt
1 5 oz can evaporated milk
1 1/2 squares unsweetened baking chocolate
1 t vanilla extract
Yields 2 cups
Cooking Day instructions
In saucepan over high heat, combine sugar, butter, salt, and milk. Bring to a boil, stirring constantly. Let sauce boil 3 minutes without stirring. Add chocolate and vanilla. Stir until smooth. Serve at once over ice cream. Store 1 cup of sauce in refrigerator. Freeze other cup of sauce in a container that can be reheated in the microwave or in boiling water.
Serving day instructions
Allow sauce to thaw in refrigerator. Stir to mix, if needed. Reheat sauce in microwave or in a pan with boiling water, but do not allow to boil. Serve immediately.
