Friday Friend Recipe #104--Just a Dessert

Recipe number 104

Come with me as I continue to countdown my Friday Friend Cookbook!

What is it, you may ask?

In a nutshell...
About 16 years ago, 50 of my closest friends and family, who had been on an e-mail forum with me, sent in recipes in different categories and we compiled a cookbook.
I decided to count those down!
Why?

Because  one night I was looking thru the cookbook and I said, "I should make every recipe in here for my blog"
The Handyman--who thinks he knows me better than I know myself, said,  "you'll never EVER do that."
Well,  maybe I will!  Maybe I'll show him!

Which brings me to recipe #104  My Just a Dessert

The pictures aren't great, but the dessert is.

A shortbread, buttery crust, pudding and cream cheese filling with a whipped cream frosting.

Try it, you'll like it.

Just a Dessert

Mix and pat into a 9x13 pan.

Bake at 350 for 10-15 minutes.

1 cup flour

1/2 cup butter

1/2 cup chopped nuts

Mix together:

8oz cream cheese

1 cup powdered sugar

Blend in:

2 cups cool whip

Pour over crust.

Beat til thick and pour over:

2 sm boxes any instant pudding

2 1/2 cups milk

Frost with cool whip and sprinkle with chopped nuts.

As you can see, this is the 104th recipe I'm writing about.  Pictures and stories are getting hard to come by---especially when they are of me.  Put on the spot, I can't think of anything I haven't told about myself.  And pictures?  I don't really take many of myself,   (you can see all of my previous recipe posts here.  ) so I was digging deep.

I thought perhaps a picture of myself with a book--I like to read...passionately like to read.

I am the definition of a book worm.

And I thought I'd share a couple pictures of me with books.

Or maybe I could think of a story about my first elementary school librarian or my first book fair--- it was Highlands Middle School 1973ish.

Which got me to thinking of the friends I had back then, which led me to this Facebook post from just the other day:

One of my old jr/high-high school friends, Tami, shared this picture and  wrote this:

didn't we make something like this for our home economics class?

And then of course, everybody who I haven't seen in a gazillion years commented.

I said: We could make them and have a Home Ec reunion---wasn't Mrs. Hughes at Highlands Jr. High? (or middle school)

and everyone seemed to think that would be fun.

But in lieu of us making the smocks again  -- I don't own a sewing machine -- I  dug really deep and found a few photos from Jr. high and our freshman  year of high school, 40+ years ago.

We were the Scotties of Highlands Middle School.

All of us were in 7th and 8th grade Home-Ec together with Mrs. Hughes, who taught us to make a Baked Alaska.  I've never made one since, but I though it was the fanciest dessert I'd ever had.

When we were freshman at Kamiakin High School, Mrs. Hughes son Jack was on the Basketball team and since I am digging really deep, I got into the back of the closet and pulled out an old scrapbook.

It is full of newspaper clippings from  football and basketball games, dances and other highlights of high school life.

I found a couple of clippings that fit right into our theme today.

A newspaper clipping ... the year our basketball team was headed to the state play-offs.

Look at our decorated bus!  The Pep club did that--and of course my friends and I were in the Pep Club!  We knew school spirit!

Mrs. Hughes son Jack is right there on the left hand side.

You can tell by his name on his very inappropriate head band, that we made for all the players.  We were the 'braves'.

And then another clipping with Jack Hughes in it...on the left.

The basketball coach, in the middle was Coach Dolvin.  I had a huge crush on him.  He taught history and I love history to this day.

This is the most hysterical thing in the scrapbook  tho...   a ditto sheet with short cheers we were supposed to shout out when the coach introduced the team.

I am assuming this was for a Pep Assembly.

But we  were so creative--- it was 1974

Jack Hughes--fly to state with Hughes??

and Pat Smith?  He can do it, he's no Jones??

WTH?!

Ahhh Mrs. Hughes with your smocks and baked Alaska and son who played basketball.... you taught us all about ric-rac and baking powder biscuits and how to rip out a seam.

We are forever in your debt.

Or maybe not---since I don't sew a thing now, BUT I do cook a great deal, so perhaps Mrs. Hughes did influence me--smocks not included.

On to some Jr High and Freshman photos!!

circa 1972-1974

Pep Club had it's own Rooter Bus!

I found this picture of Sherry and I---must be the first recorded selfie ever!  Or I took a picture in a mirror. I can't remember.

It was my only ski trip ever.

 New haircuts!  We all went from the long straight look to a shorter do.

Farrell's Ice Cream Parlor.

 And a group party shot---where or why I do not know.

40 year old pictures!

Some of my Jr High friends I am facebook friends with today, some I am pen-pals with, some I see when I go "home",  a couple have passed away.

We were babies back then --- Life has been good and hard and beautiful and sad and fun.

As is everyone's life.

I'm not sure what to say to end this--- friendship matters?

That sounds kind of political to me.  Saying anything matters might be controversial right now!  Oops.

Go make a dessert!

And read a book!

Or channel your 7th grade Home-Ec teacher and use some ric-rac soon!

Cookbook Countdown #84

 

 

 

I've never taken part in a Bloggiesta  Weekend, but I probably should.   I have so many posts to clean up in my drafts....as you can tell by this Fall colored fudge.  Yes, I made this back in October and it has sat in my drafts ever since.

I thought I was so smart in making 2 recipes from The Pioneer Woman's newest cookbook the moment I bought it.  And I made the two easiest recipes, so what took me so long to post?

I don't know.

 

BUT here it is now....  Cookbook Number 84!

It's been a while since I've recorded a cookbook for my cookbook countdown.

I'm up to 84 and I've made the decision to clean out and get rid of some.  Since I'm well over 300 cookbooks now, it's okay, but I do feel a little guilty --I feel it's cheating to toss them before cooking.

The Handyman says it's okay.  What do you think?

 

Cookbook 84!

 

 

 The Pioneer Woman Cooks: Dinnertime is a beloved collection of all the scrumptious supper recipes that make their way through my kitchen in regular rotation, from main dish salads to satisfying soups to hearty casseroles to comfort food classics . . . and everything in between. I lay out all the different ways I tackle dinner in my house, from super-quick 16-Minute Meals to make-ahead Freezer Food to irresistible pastas and a bundle of brand-new favorites of my crew.

 

To be honest, I love Ree Drummond's cookbooks most of all.  I love her photographs and how each one is kind of a mini memoir or mini auto-biography.

Plus she makes real people food.

 

Real people food that the Handyman likes.

Altho, he would have loved this fudge plain better. I sprinkled candy corn M&M's on it.

I would have liked to add some chopped walnuts to it, but he doesn't like nuts.

(weirdo)

 

 

Quick Fudge

 

3 cups good-quality chocolate chips

1 16oz can sweetened condensed milk

cooking spray--like pam

 

 

Before  you begin, line a square 8x8 pan with foil and spray with Pam.  In a medium saucepan or double boiler, over medium heat, melt the chocolate chips.

And pour in the condensed milk.  Stir them as they melt, taking care to scrap the bottom of the pan to avoid sticking or burning.

Once you can no longer see bits of chocolate chip, remove them from the heat.

Immediately transfer to the prepared pan, pressing it into a single layer.

Cover the pan with foil or plastic and refrigerate for 2 hours.

Once it's all set, pull the edges of the foil to remove the whole thing from the pan and peel off foil.

Cut into 2-inch squares.

 

*you can add a variety of crushed candies or nuts top off the fudge.  Just sprinkle and press them lightly into the fudge.

Suggested toppings:

M&M's

crushed peppermint candies

nuts

sprinkles

And then...

there is  "The Bread"

It's so stinky unbelievably easy that I can' believe she put a recipe for it in her cookbook.

Except that then I would never have made bread this way and now I do and it's

DELICIOUS!! 

The Bread

1 loaf of French or Italian Bread

1 cup (2 sticks) butter, softened

 

Put an oven rack on the lower level on the oven and preheat to 325F.

Slice your loaf in half lengthwise and lay them cut side up on a baking sheet.

Smear I stick of butter on each half.  Yes she said 1 stick of butter per half.

Cover every inch.

Bake for 5-10 minutes until the butter melts and the bread has a chance to warm up.

Then crank up the broiler and return the oven to the pan and let it broil until the bread is a deep golden brown and almost starts to blacken.

Immediately cut The Bread into strips

and enjoy every bite!

 

Ree says there is no variation.  That this recipe is as good as it gets,

BUT,  you can add a bit of garlic to make it garlic bread and it's good too.

 

These are 2 of the easiest recipes in the book, but they are both great and something I'd make again and again.

 

 

I am going to link up with Weekend Cooking at Beth Fish Reads!  YOU can too!

Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend.

 

 

 

Cookbook Sundays--Chocolate Drop Cookies

I think everyone has probably made, or tasted a version of Chocolate Drop Cookies in their life.  My Grandmother used to make them at Christmas time, but I had forgotten about them until this past holiday season when I tasted some at my daughter-in-law's aunt's house.
That was a mouthful to say...I should just say 'my friend's house'.
Any way you put it tho--I was reminded how good they are and decided to make some for Valentines Day.

My grandmother always put chocolate frosting on her's, but  my daughter-in-law's family frosts with a white frosting  (and their cookie was a bit more flat than mine. They were good.  I loved them.)
They're just a simple chocolate cake cookie with a frosting.  The Handyman LOVES them--I am trying to stay away from them.

I do not have my grandmother's original recipe, but I called my mom and got the facts.   YES my grandmother did make them. YES it was around the holiday time. NO my mom didn't have the recipe she used either.  But she did remind me of a  notebook that my aunt had given me for a  wedding shower gift 34 years ago..and in that notebook was the exact recipe for my grandmother's chocolate drop cookies.

The notebook was a collection of recipes from the Dorothy Dean Homemaker's Service, sponsored by the Spokesman Review Newspaper of Spokane, WA.
The newspaper launched its home economics department in 1935 with a test kitchen and cooking school for homemakers. Home economists also sent out recipe leaflets and hosted a phone line to answer questions before closing in 1983.


The Dorothy Dean Homemakers service distributed leaflets (three each month for 11 months, with an index to the recipes on the 12th month) which subscribers collected in a green binder.

As you can see, I have my green binder.
My aunt had given me a very small collection (considering.... that they began in 1935) of the leaflets, from the early 1970's.


Here is what  the pages look like (there were about 5 or 6 recipes on each page, front and back):

 I used this recipe as my very first potato salad recipe.  I've switched things up since then, but this really was  a "Patio Pleaser"

 The leaflets would be different colors sometimes--close to holidays.

I used to go thru the notebook and make notes to myself:  "good"  or "try this".
I think 34 years later, I still do that in cookbooks sometimes.
Icky splatters on an old recipe mean it's good, right?

I am really not sure how my aunt chose to give me what she did. Maybe it was her collection that she had been subscribing to.    I treasure it, because she is no longer with us, and I'm also interested in checking out  eBay to see if I can find any others from the series.
I have  all the leaflets from 1973, 74, 75, 76 and 77.

I found this article which says:

Born in the mid-1930s when housewifery was serious business for brides, the newspaper promised in a front page story that Miss Estelle Calkins, the first head of the Dorothy Dean service would, “teach Spokane housewives how to ‘housewife’ in the latest scientific manner.”


“Husbands should smile. Life should be pleasanter because of Miss Calkins – if wives will listen to Miss Calkins and do all the things she tells them to do.”


The recipes produced by the department span 45 years and were tested in the Dorothy Dean test kitchen. The recipes were updated year after year and new recipes added. The leaflets were always reflective of the popular dishes and trends of the day and the current science on food safety was always included.

But it's really difficult to find out  a whole lot of information about the Dorothy Dean Homemaker's service online. There are a couple of blogs out there that popped up, when I Googled, but they say the same thing.  I find it amusing....it's a mystery to most of us.  The biggest mystery of all is:  Was Dorothy Dean a real person?   Or was she just a  logo?  A Brand?  Who thought of using that name?
Her name is copyrighted, but it says that the Homemakers service was started by the Spokesman Review in 1935.   Hmmmm....???
These are the things I cannot find out.  Of course I could call the Spokesman Review, but I probably won't. 
Baking and Boys says:
I have a two sided sheet of paper with a bunch of no-bake cookie recipes on it, it looks older, like it was from years ago (70’s/80’s?) and says “Dorothy Dean’s No-Bake Cookies”, recipes from Dorothy Dean’s Taste Testing Kitchen, from The Spokesman-Review (Spokane, Washington). I have no idea where I got this sheet of paper. I looked online for information about Dorothy Dean and found an obituary (just from this past April) for someone who was dubbed “Dorothy Dean” as she was the head of the Homemaker’s Services for the Spokesman-Review. The thing that sort of baffles me about this paper full of recipes is that I really have no idea where it came from and even why it just showed up here. Did my mother give it to me years ago? Hmmm. Whatever the case, it’s got a number of fun recipes on it and I do like that it is a good no-bake go-to page. Some of the recipes are Chinese Ting-a-lings, Skillet Date Cookies, No-bake Brownies, Porcupine Cookies and the Caramel Chews were among them and some others as well.

One day that could be the exact words of my daughter-in-laws or my granddaughters!   (that's kind of the reason I started researching today)
I will link this to Cookbook Sundays and also count it as Cookbook #51 in my own cookbook countdown.

Oh...and don't forget the whole point of this post--Chocolate Drop Cookies. 

Chocolate Drop Cookies
1 cup sugar
1/2 cup margarine softened  (or shortening)
1/3 cup buttermilk
1 tsp vanilla
1 egg
2 oz unsweetened baking chocolate, melted and cooled
1 3/4 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt

1.  Heat oven to 400f.  Grease cookie sheet with butter.

2.  In large bowl, beat sugar, butter, buttermilk, vanilla, egg and melted chocolate with an electric mixer on medium speed. Stir in flour, soda and salt.

3.  On cookie sheet, drop dough by rounded tablespoonfuls about  2 inches apart.

4.  Bake 8-10 minutes or until almost no indentation remains when touched.  Immediately remove from cookie sheet to cooling rack.  Cool completely-about 30 minutes.

 Chocolate Frosting
2 oz unsweetened baking chocolate
2 tablespoons butter
2 cups powdered sugar
3+ tablespoons of hot water

In a 2-quart saucepan, melt chocolate with butter over low heat. Remove.  Stir in powdered sugar and hot water until smooth.
Spread over cookies.

Enjoy!

Black Magic Cake

These pictures might not be the best, but this cake is.
I made it on a whim, because it kept popping up on the side of my Facebook page  (I 'liked'  Just a Pinch Recipe Club, and this recipe  is from them).   I guess it just called out to me---MAKE ME!  COME ON, YOU KNOW YOU WANT TO.  HURRY UP AND MAKE ME!


So, I did.  And it was ---heavenly.   
It had a few things going for it...

1.  It was easy
2.  It was quick
3.  It was really, really good

When I made it, the batter was really, really thin.  It kind of scared me, it was so thin.  (the directions said it would be thin, but still...)
Then, also, it didn't poof up in the middle  (I made a 9x13 cake) like my other cakes do.  It was flat.  And very heavy.
I had made this cake  (which I had never made before) to take to someone's house for a potluck.   I was a little nervous about how it looked, but I am very brave, so I just frosted it and off we went to the party.  
When we arrived,  I set it away from the rest of the food...in the laundry room.  I wanted to cut into it first--just to see if it was okay.
Well, someone got a hold of it and before I knew it, it was cut, on plates and half gone.   There was nothing wrong with it AT ALL.   It was very, very good.

The Handyman and I got home at midnight and shared a piece before going to bed.  We never do that.  It was just too good to stop eating.
It was so moist.  I love a good heavy moist cake.
There used to be commercials for a boxed cake mix--I can't remember if it was Duncan Hines or Betty Crocker or  Pillsbury, but their claim to fame was  that their cakes were NEVER heavy.  I think these commercials were over 20 years ago, maybe even more,  and they touted  "light and fluffy cakes, never heavy."  
I really could never understand that.   Those boxed cake mixes  taste so different...not bad, just different.  The texture is just so different from homemade, no matter what they do, they cannot get that good 'heaviness'.  So, I guess they went the other way and said, heavy is not good?

I mentioned that I had made the cake from scratch and a friend asked,  "where do you buy scratch?".   She was joking, of course, but, do most people make boxed cake mixes now?    Will that be the taste our children remember fondly? 
I say,  make this cake and they won't want another boxed cake mix ever again.

Here is a link to the original recipe.


Black Magic Cake  (Best Chocolate Cake Ever!)

Ingredients

- 1 3/4 c all purpose flour
- 2 c sugar
- 3/4 c cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 eggs
- 1 c strong black coffee, cooled
- 1 c buttermilk - 1/2 c vegetable oil
- 1 tsp real vanilla extract


CHOCOLATE FROSTING
- 1/2 c margarine, softened
- 2 oz melted unsweetened chocolate, cooled
- 3 c powdered sugar
- 3 Tbsp milk
- 2 tsp real vanilla extract

Directions
1. Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl or stand mixer.
2. Add eggs, coffee, buttermilk, oil, and vanilla.
3. Beat at medium speed for two minutes. Batter will be thin.
4. Pour batter into a greased and floured 9x13 pan or two 9 inch cake pans.
5. Bake at 350 degrees for 35-40 minutes for a 9x13, or 30-35 minutes for layer pans.
6. Combine frosting ingredients and mix with a hand or stand mixer. Spread frosting on cooled cakes.

Rocky Road Pie

It rained last night.  We had thunder and lightning and rain-- lots of rain...in a  short time. A 'beware of flash floods' kind of rain.  That's how it rolls in the desert. 
  
I sat out on my patio on the swing, wrapped in a blanket loving every minute of it.  Nothing smells as good, sounds as good,  or feels as good as a rainstorm in the desert.  
The only thing that would have made my pleasure complete would have been to have a piece of this  Rocky Road Pie and a hot cup of coffee.  BUT, there was none left as we ate it all (with a little help from friends) the other night.
I just might have to make it again!

I served this when we had company for dinner--it was an 'ooooo' kind of dessert as it looks so pretty when you bring it out.  I should have taken a picture of the whole pie, but I didn't.  Even my friend Theresa said,  "do you want to take a picture? It looks so pretty."    They know me so well. And the good thing is?  They put up with me.
Anyway, I should have listened to her.

When you make this, you will get  a lot  "oooohhss and aaahhhs" from the table.  Besides being  show stopping pretty,  (as a whole pie that is--it looks kind of messy when you try to cut it)   this was one of the  easiest desserts I've ever made.  The most time consuming part was the 20 minutes it took to bake the  cake base.  It was super simple and super good.    A  chocolate cake base with a  mousse-like topping filled with marshmallows and nuts, drizzled with a chocolate glaze.  It is very much like a Rocky Road Candy bar.
  
The top layer was--ambrosial.    (yes, ambrosial--don't laugh too much) Ambrosial.  Tasted heavenly.  Pretty darn good.  Great. Marvelous.
It was really, really, really good.  Who knew that  dry cake mix and whipping cream would make a mousse-like texture?   I'm thinking what a great way to just make a faux-mousse and serve it just plain.  It was that good.
The Handyman did not like the nuts in the mousse layer, so that again, is personal preference.

We both agreed that we would have preferred a more brownie like base, a denser and chewier base.  That's just us tho...it was great as is and I would definitely make this again for company...it's too dangerous to have in the house if you are by yourself.
It's a perfect, easy, no-stress, never fail, kind of dessert. 

Rocky Road Pie Recipe

source:  Lady Behind the Curtain

Ingredients
1 package chocolate fudge cake mix
2/3 cup water
3 tablespoons vegetable oil
2 eggs
1 - 3/4 cups chilled whipping cream
2/3 cup miniature marshmallows
2/3 cup coarsely chopped walnuts
1/2 cup semisweet chocolate chips
chocolate glaze (below)


Directions
Heat oven to 350 degrees. Grease and dust a 9-in pie plate with sugar. Reserve 1 - 2/3 cups lightly packed cake mix (dry). Beat remaining cake mix, the water, oil and eggs. Beat until smooth. Spread in pie plate. Bake until cake springs back when touched lightly in center, 30 to 35 minutes. Cool completely.


Beat whipping cream and reserved cake mix (dry) until stiff. Fold in marshmallows, walnuts and chocolate chips. Spread over cooled cake. Prepare Chocolate Glaze, immediately drizzle over top. Refrigerate at least 2 hours before serving. Refrigerate any remaining dessert.


Chocolate Glaze Ingredients and Directions
Heat 1 tablespoon whipping cream, 1 teaspoon butter and 1 ounce coarsely chopped semisweet chocolate in a microwave until melted and smooth.

Dark Chocolate Walnut Caramel Pie

If you are a chocolate lover, you have to make this pie.  That's it.  Enough said.  Make the pie.

It would be better tho, if you made the pie to take to a get-together at a friend's house.  Why?  Because you have to stop yourself from eating all of it.  It needs to be shared.   I took it to a friend's house for a bbq and watched as everyone dove in and started saying how good it was.
I panicked just a bit, because while I certainly knew I didn't need the whole chocolate pie for myself, I did want one last piece to savor for myself.  Luckily there was exactly one slice left for me when I got home.  

This pie is very rich and very chocolaty and goes well with a nice big glass of cold milk.   Which is, of course, what I poured for myself when I got home alone with the pie.   (The Handyman had gone up to bed and I had it all to myself!  Lucky me!)

As I said, if you are a chocolate pie lover, you gotta make this.  It's not a pudding filling, but more of a soft fudge filling.  It's very, very rich.   I like walnuts, but not everybody does--I think if you left them out of this recipe, tho, it would lose something.  (If you try it without, let me know tho).

This recipe came from  Good Housekeeping's Comfort Food, Fall 2009 magazine.  (Yep, I'm going thru old magazines and getting rid of some)  It was really an easy dessert to make....and I'll be doing it again.

The original recipe says 12 servings from one pie plate--so that lets you know how rich it is.

Dark  Chocolate-Walnut Caramel Pie

1 9-inch frozen deep dish pie shell  (I made my easy  pat in pan pie crust)
2 cup sugar
1/4 cup water
1 1/4 cup heavy cream
8 oz semisweet chocolate, cut up
2 tbsp. butter
2 tsp. vanilla extract
1 3/4 cup walnuts, toasted and coarsely chopped

Thaw and bake pie crust according to package directions.  Let stand 15 minutes or until cool.  (or make your own crust)

In heavy 3-quart saucepan, heat sugar and water on medium-high until sugar dissolves and turns amber in color, 15 minutes, swirling pan occasionally.

Meanwhile, in microwave safe measuring cup, heat 3/4 cup heavy cream in microwave on high 45 seconds or until warm.  Place remaining 1/2 cup cream in refrigerator to keep cold for whipping later.

Remove saucepan from heat. Stir in warm cream until a smooth caramel forms  (caramel will stiffen when cream is added )  Stir in chocolate and butter until completely melted.  Stir in vanilla extract and 1 1/2 cup walnuts.  Reserve remaining 1/4 cup walnuts  to sprinkle on top of pie later.

Pour warm chocolate filling into pie shell. Cool 1 hour on wire rack, then cover and refrigerate at least 3 hours or until set.

When ready to serve, in medium bowl, with a mixer on medium speed, beat remaining  cream until soft peaks form.  With metal spatula, spread  whipped cream on top of pie, leaving a 1/2 inch border all around. Sprinkle with reserved walnuts.

Each serving  (12 from one pie plate)  there are about 500 calories.
Enjoy!!