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Feb 28, 2010

Crunchy Topped Cocoa Cake

Crunchy Topped Cocoa Cake




Ingredients:

1-1/2 cups all-purpose flour

1 cup sugar

1/4 cup HERSHEY'S Cocoa

1 teaspoon baking soda

1/2 teaspoon salt

1 cup water

1/4 cup plus 2 tablespoons vegetable oil

1 tablespoon white vinegar

1 teaspoon vanilla extract

BROILED TOPPING(recipe follows)



Directions:

1. Heat oven to 350�F. Grease and flour 8-inch square baking pan.



2. Stir together flour, sugar, cocoa, baking soda and salt in large

bowl. Add water, oil, vinegar and vanilla; beat with spoon or whisk

just until batter is smooth and ingredients are well blended. Pour

batter into prepared pan.



3. Bake 35 to 40 minutes or until wooden pick inserted in center

comes out clean. Meanwhile, prepare BROILED TOPPING; spread on warm

cake. Set oven to Broil; place pan about 4 inches from heat. Broil 3

minutes or until top is bubbly and golden brown. Remove from oven.

Cool completely in pan on wire rack. 9 servings.





BROILED TOPPING



1/4 cup (1/2 stick) butter or margarine, softened

1/2 cup packed light brown sugar

1/2 cup coarsely chopped nuts

1/2 cup MOUNDS Sweetened Coconut Flakes

3 tablespoons light cream or evaporated milk



Stir together all ingredients in small bowl until well blended. About

1 cup topping.





Milk Chocolate Chip Pecan Pound Cake

Milk Chocolate Chip Pecan Pound Cake




Ingredients:

2 cups (11.5-oz. pkg.) HERSHEY'S Milk Chocolate Chips, divided

1 cup (2 sticks) butter or margarine, softened

1-1/4 cups granulated sugar

3 eggs

2-1/4 cups all-purpose flour

1/4 cup HERSHEY'S Cocoa

1/4 teaspoon baking soda

Dash salt

1 cup buttermilk or sour milk*

3/4 cup HERSHEY'S Syrup

2 teaspoons vanilla extract

1 cup chopped pecans

Powdered sugar(optional)



Directions:

1. Heat oven to 350�F. Grease and flour 12-cup fluted tube pan. Place

1 cup milk chocolate chips in medium microwave-safe bowl. Microwave

at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an

additional 15 seconds at a time, stirring after each heating, until

chips are melted when stirred.



2. Beat butter in large bowl until creamy; gradually add granulated

sugar, beating on medium speed of mixer until well blended. Add eggs,

one at a time, beating well after each addition. Add melted

chocolate; beat until blended.



3. Stir together flour, cocoa, baking soda and salt; add to chocolate

mixture alternately with buttermilk, beating until blended. Add syrup

and vanilla; beat until blended. Stir in remaining milk chocolate

chips and pecans. Spoon batter into prepard pan.



4. Bake 1 hour and 15 minutes or until wooden pick inserted in center

of cake comes out clean, Cool 10 minutes; remove from pan to wire

rack. Cool completely. Sprinkle with powdered sugar, if desired. 12

to 16 servings.



*To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1

Hamburger Logs

Hamburger Logs



Ingredients



3 lbs. hamburger

1 box of Stove Top Stuffing (chicken flavored),

1 can of chicken soup

Directions



Make 6 thin oblong patties. Next, cook the stuffing to box directions

and place in the middle of patty. Seal up all sides of the patties

and pour the soup over the top of the logs. If there is any remaining

stuffing you can add to the top of everything. Bake in a 350 degrees

for 1 hour.









Cheddar Cheese Drop Biscuits

Cheddar Cheese Drop Biscuits




2 c. buttermilk baking mix, such as Bisquick

1 c. grated sharp Cheddar cheese

1/8 tsp. cayenne

1 c. milk



Preheat oven to 425 F. In a lg. bowl, stir baking mix w/cheese & cayenne to

mix well. Add milk & stir until dough comes together. Drop by rounded tbsp.

onto a lightly greased baking sheet about 1" apart to make 12 biscuits.

Flatten tops slightly. Bake 12 to 14 mins., until biscuits are a rich golden

brown. Serve hot.

4 to 6 servings.

Outback Steakhouse Tiger Dill Sauce

Outback Steakhouse Tiger Dill Sauce




2/3 c. sour cream

1/4 c. real mayonnaise

3 tsp. prepared horseradish

3/4 tsp. sugar

1/4 tsp. dill weed



Blend all ingredients together well. Refrigerate, tightly covered, overnight

to develop flavors. Serve with any beef dish.

EASY FRUIT COBBLER

EASY FRUIT COBBLER




1 can [21 oz.] fruit pie filling,any flavor

1 1/4 cups bisquick

1 tablespoon sugar

1/4 cup milk

1/4 cup sour cream



Heat oven to 425 F. Grease 1 1/2 quart casserole.



Heat pie filling to boiling. Pour into casserole.



Mix remaining ingredients 'til dough forms.



Drop by 6 spoonsful onto hot pie filling. Sprinkle with sugar [or a mixture

of sugar & cinnamon]



Bake about 20 minutes or biscuits are golden brown.



Quick and Easy Fresh Fruit Butter

Quick and Easy Fresh Fruit Butter




1 stick unsalted butter, room temperature

1 cup powdered sugar

1 to 2 cups fruit or berries, cut up



In food processor, process butter and sugar until well blended. Add fruit

and process until well blended. Wonderful served with pancakes, waffles,

French toast, scones, etc. Keeps in refrigerator for about 1 week. Freezes

well. Use margarine containers to freeze. If frozen, let stand and room

temperature for 2 hours before serving

Breakfast Pocket Sandwiches

Breakfast Pocket Sandwiches




Ingredients:

1 medium Onion, chopped

1 small Green bell pepper, chopped

2 tablespoons Margarine or butter

6 Eggs

1/2 cup Chopped fully cooked smoked Ham or canned chunk ham

1 Jars (2 ounce size) diced pimiento, Drained

1/4 teaspoon Salt

1/8 teaspoon Pepper

3 pita Breads (6-inch diameter)



Directions:

Cook and stir onion and bell pepper in margarine in 10-inch skillet over

medium heat until onion is softened. Beat eggs slightly. Stir in ham,

pimiento, salt and pepper. Pour egg mixture into skillet. Cook over low

heat, gently lifting cooked portions with spatula so that thin uncooked

portion can flow to bottom. Avoid constant stirring.

Cook 3 to 5 minutes or until eggs are thickened throughout but still moist.

Cut pita breads in half. Divide egg mixture among pita breads.

Makes 6

POTATO BREAD

POTATO BREAD




1 med. potato, peeled and diced

2 pkgs. dry yeast

2 tbsp. butter or margarine

2 tbsp. sugar

2 tbsp. salt

1 c. milk

5 1/2 to 6 c. all-purpose flour



Cook potato in a small amount of boiling water 10 to 15 minutes or until

tender; drain and reserve liquid. Mash potato, and measure 3/4 cup; set

aside. Add enough water to reserved liquid to make 1 cup; cool to 105 to

115 degrees. Dissolve yeast in potato liquid in a large mixing bowl. Add

butter and stir well. Stir in sugar, salt, milk, mashed potatoes, and 1 cup

flour. Gradually stir in enough of the remaining flour to make a stiff

dough. Turn dough out onto a floured surface and knead until smooth and

elastic (about 8 to 10 minutes). Place in a well greased bowl, turning to

grease top. Cover and let rise in a warm place (85 degrees) free from

drafts, 1 hour or until doubled in bulk. Punch dough down, and divide in

half. Shape each half into a loaf. Place in two well-greased 8 x 4 x 3

inch loaf pans. Cover and let rise in a warm place (85 degrees), free from

drafts. Bake at 375 degrees for 25 minutes or until loaves sound hollow

when tapped. Yield 2 loaves.