I honestly think this is one of the first things I ever learned how to make. I’ve been making these since I was a little girl, possibly because they are very easy for kids to make and they happen to be the perfect cookie for summer as they don’t heat up the house. They are also one of my mother’s favorites.
This particular recipe came to me via a 1977 church cookbook from the First United Methodist Church in Omaha. The cookbook, according to the information inside, was printed to raise money to re-build their church after the fateful 1975 tornado that wiped out most of town. My parents remember that tornado (and events surrounding it) very well (it was 6 years before I was born). As a result this cookbook is probably one of the best I have ever used in my life, encompassing so many different recipes from so many different types of backgrounds. I intend to showcase it after I get done with the Time Life series. Until then enjoy this recipe from the “Youth” section.
2 cups sugar
1/4 cup cocoa (use the best you can find, it makes a difference)
1/2 cup milk
1/2 cup butter or margarine (margarine works MUCH better due to the oil content)
1 teaspoon vanilla
1/2 cup peanut butter (smooth is best, chunky is great but hard to mix in)
3 cups quick cooking oats
I love making bread pudding in the summer, especially for summer breakfasts when the heat of the day hasn’t hit yet. It takes a lot of eggs and milk so I usually only make this when they are on sale. This is also very good for Thanksgiving and Christmas when I tend to ramp up the spices and richness.
(1) 12″ loaf of day old French bread, cubed
1/2 cup butter, melted
1/2 cup raisins (optional, I prefer not putting this in)
1 cup sugar
2 cups evaporated milk, milk or buttermilk (depending on preference/availabilty – I prefer evap. milk)
1 tablespoon vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
This recipe is literally the best recipe you could ever need for cheesecake. I’m serious. It produces such a rich, tasty product that you don’t actually need to put anything on it or with it. A good cheesecake should always be able to be consumed on its own without all the “frills”. Don’t make this unless you have time to “babysit” it. The cooking method is what makes a cheesecake a cheesecake.
Beautiful isn’t it??
For the crust:
1 1/2 cups finely ground graham cracker crumbs (or digestive biscuits if you happen to have those on hand!)
1/3 cup white sugar
6 tablespoons butter, melted
1 teaspoon ground cinnamon (it gives it a nice kick but isn’t needed)
For the filling:
(4) 8 ounce blocks of cream cheese, softened
1 cup sugar
3/4 cup evaporated milk (sometimes I replace 1/4 cup of the evap. milk with buttermilk)
1 tablespoon vanilla
The bestest (is so a word), richest, not too gooey but not too cakey recipe on the planet for brownies! I’m not kidding. These are the kind you better make for other people or with other people in attendance or you will eat the entire pan before it has a chance to cool!
6 squares unsweetened baking chocolate, melted or 1 cup plus 2 tablespoons unsweetened cocoa powder and 1/3 cup plus 2 teaspoons vegetable oil
3/4 cup butter, softened
1 3/4 cups sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
1 cup plus 2 tablespoons flour