nutter butter bars

nutter butter bars

chocolate-almond meringues

3 egg whites
1/4 teaspoon cream of tartar
1/3 cup superfine (caster) sugar*
3/4 teaspoon almond extract
2 ounces semisweet chocolate, finely chopped (or chocolate chip morsels)

Preheat oven to 250 degrees F. Line a baking sheet with parchment paper and set aside. Place egg whites and cream of tartar in a clean, dry bowl of a stand mixer and beat until foamy. Add sugar and almond extract beat until meringues hold soft peaks, about 3 minutes. Fold in chocolate gently until just incorporated. Using a pastry bag or a sealable plastic bag with the corner snipped off, pipe meringue by the tablespoon onto cookie sheets. Bake for 40 minutes, then remove from oven and let cool completely before removing from parchment paper. Transfer to an airtight container.

give credit: healthy appetite

mud cream pie

1 container cool whip
1 bag heath bar bits
1 chocolate pie crust
hersheys chocolate syrup

cool whip close to room temperature. mix in most of bag of heath bar bits and set aside rest of bag. pour mixture into pie crust. top with rest of bits and chocolate syrup. cover and put in freezer until ready to serve.

peach cobbler

4 cups peeled, sliced peaches (or 2 bags of frozen peaches, thawed)
2 cups sugar, divided
1/2 cup water
8 tablespoons butter
1 1/2 cups self-rising flour
1 1/2 cups milk
Ground cinnamon, optional

Preheat oven to 350 degrees F.
Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

Put the butter in a 3-quart baking dish and place in oven to melt.

Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.

To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.

give credit: jana bethel

chocolate pie

2 cups whole milk
1 cup sugar
1/3 cup flour
3T cocoa
3T butter
3 eggs
2T vanilla
1 pie crust

warm milk on stove in medium sauce pan (do not boil) - in separate bowl combine sugar, flour and cocoa - add combined ingredients to warmed milk. stir with whisk occasionally until mixture begins to thicken. add 3 egg yolks, reserve whites. whisk swiftly into mixture. add butter and vanilla when thick. set aside.

mirenge:

in mixer, add 3 egg whites. mix until whites peek, then add 1/4 cup sugar. mix until fully peaked and firm.

pour chocolate mix into baked pie crust. add mirenge on top. bake in 350 oven until top is browned.

give credit: martha gerber

strawberry cake

a favorite my mom made for me every birthday growing up....

1 package white cake mix
1 package strawberry jello
1 cup cold water
1/2 cup vegetable oil
1T flour
4 eggs
1 (10oz) package frozen strawberries

mix ingredients and beat well. stir in 1/2 package frozen strawberries, thawed. pour into 9x13 pyrex, sprayed with bakers joy.

bake at 352 degrees for 35 minutes or until a toothpick inserted in center comes out clean. cool and frost with icing.

icing:

1 box powdered sugar
1/2 package frozen strawberries, thawed
1/2 cup butter

melt butter, add powdered sugar and stir until smooth. ad berries, spread over cake.