Chocolate Pancakes

Chocolate Pancakes Ingredients

2 egg yolks

3 Tbs. sugar

1 ⅓ cups milk*, more if the batter is too thick

2 egg whites, whipped

3 Tbs. butter, melted

1 tsp. vanilla

1 ½ cups flour

¼ cup cocoa powder

2 ½ tsp. baking powder
½ tsp. salt

3 ½ oz milk chocolate chips

1 Tbs. butter, for cooking

Chocolate Ganache

1 cup heavy cream

8 oz milk chocolate chips

*substitute buttermilk if desired

yields approx. 6 pancakes

Directions

1. In a large bowl, mix together yolks and sugar, while still whisking, add milk
2. Carefully fold in whipped egg whites (Note: use a spoon, not a whisk)
3. Add and mix the melted butter and the vanilla.
4. In another large bowl, mix the flour, cocoa powder, baking powder and salt.
5. Pour the dry ingredients (flour etc.) into the wet ingredients
6. Mix in the chocolate chips. Let the batter sit for 15-20 minutes.
7. Next - make the ganache, in a small saucepan, heat the heavy cream, without letting it boil.
8. Take off the heat, mix with the chocolate chips until perfectly smooth.
9. Over low to medium heat, pour ¼ cup of pancake batter on a well-oiled pan.
10. When bubbles start to form on the surface of the pancake, flip and cook it for a minute on the other side.
11. When the pancakes are ready, pour the chocolate ganache on top.
12. NOTE: If the ganache has hardened while you were making the pancakes, you can microwave it for 15-20 seconds.

Notes: tripled pancake mix and doubled ganache - 2/2020 for family of 7, next time try vanilla ganache as a variation

Cream Puffs

Shell:

    2 c. water

    1 c. butter

    2 c. flour

    8 eggs  

Heat water and butter to a rolling boil.  Stir in flour (all at once).  Stir vigorously over low heat until a ball forms.  Remove from heat.  Add eggs (all at once) and beat with a hand mixer.  For cream puffs - drop on cookie sheets in scant ¼ c balls or if making éclairs/ hot dog style use a gallon Ziploc bag with corner cut to pipe out the pastry.

Bake at 400 degrees for 35 minutes or until golden brown.

Filling:  (can be made while shells are baking)

    1 large box of instant vanilla pudding

    3 c. milk

    1 8 oz. cool whip, thawed

   

Make pudding following box directions.  Let it set up in the refrigerator for about 20 minutes.  Fold in the cool whip.  Refrigerate until needed.

Frosting:

    3 -1oz squares of unsweetened chocolate

    3 tsp butter

    6 Tbsp hot water

    3 c. powdered sugar

Melt the butter and chocolate in a small sauce pan.  Take off stove and add the powered sugar and hot water.  With a hand mixer, stir until smooth.  You may need to add more hot water until you have a semi runny consistency.

Finishing:

 When the cream puff shells are cooled, slice the top portion almost all the way off.  Dig out any extra “puff” from inside and then fill with the pudding mixture.   Close back the top, frost and enjoy!  Yields about 24 cream puffs.

Monkey Bread

Ingredients:

18-20 Frozen dinner rolls (Rhodes white dinner rolls)
1 cup brown sugar
2-3 tsp cinnamon
1 stick butter, melted
1/2 cup Karo syrup

Directions: 
Spray a cookie sheet and place frozen rolls on cookie sheet to thaw. Once rolls are thawed (about 30 min.), tare or cut each roll into four pieces. In a bowl mix brown sugar, cinnamon, melted butter and karo syrup. Pour some sauce into the bottom of a sprayed bunt pan and layer sauce and roll pieces ending with the sauce. Let the rolls rise until double in size. 
Bake at 350 degrees for 25-30 min. 

Dirt Cake

Ingredients:
1 package Oreos
1 8 oz. package cream cheese, softened
4 Tbs. butter, softened 
1 cup pwd. sugar
2 packages (3.4 oz each) instant vanilla pudding mix
3 ½ cups milk
1 carton (12 ounces) frozen whipped topping, thawed


candy gummy worms


Directions:
In a food processor or blender, crush cookies until fine. Set aside. In a mixing bowl, beat cream cheese, butter and sugar until smooth. In another bowl, mix pudding and milk until well blended. Fold into cream cheese mixture. Fold in whipped topping. Alternate layers of crumbs and pudding, ending with crumbs. Chill several hours or overnight. Decorate with gummy worms. Yield: 12 servings

Chocolate Chip Cookies

Ingredients:

1 cup butter

1 cup shortening

1 ½ cups sugar

1 ½ cups packed dark brown sugar

1 Tbs. vanilla

3 eggs

5 ½ cups flour
2 tsp. salt

2 tsp. baking soda

chocolate chips

Directions:

Use an electric beater (or stand mixer) to cream the butter, sugars and shortening (approx. 2 min.)

Add the vanilla and eggs and continue to mix until super creamy. 

In a separate bowl mix the flour, salt and baking soda. 

Add the dry ingredients to the creamed sugars, vanilla and eggs. Use a spoon to mix by hand until thoroughly combined. 

Add chocolate chips.

Bake at 350 degrees for 7-9 min.

Don’t over bake.  Take them out when they are light golden brown.  Enjoy!!!

Makes approx. 60 medium size cookies.

Scotcheroos

Ingredients:

1 cup Karo Light Corn Syrup

1 cup sugar

1 cup creamy peanut butter

6 cups crispy rice cereal

1 cup semi-sweet chocolate chips

1 cup butterscotch chips

Directions:

Cook corn syrup and sugar together in a large pan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat. Stir in peanut butter; mix well. Add cereal; stir until evenly coated.

Pour into greased 13x9-inch pan and pat into place.

Melt chocolate and butterscotch chips together in saucepan over low heat, stirring constantly. Spread over cereal.

Cool at least 45 minutes, or until firm. Cut into bars.

Ice cream with Peanut Butter and Oreos

Ingredients:
vanilla ice cream
peanut butter
Oreos
chocolate sauce (optional)

Directions:
Add peanut butter and Oreos to vanilla ice cream. Stir thoroughly while crunching Oreos into bite size pieces. Enjoy!

Swedish Pancakes

Ingredients:
2 cups flour
2 cups milk (or more)
6 eggs beaten
1/2 tsp salt

Directions: 
Blend all ingredients until smooth. Rub surface of hot skillet with butter. Pour 1/3 - 1/2 cup batter onto pan and tip pan to spread batter evenly. When top is "dry" flip pancake over. They cook quickly, roll up to keep warm. Serve with fruit, whipped cream, syrup, etc.

Baked French Toast

Ingredients:
¾ cup butter
1 ½ cups brown sugar
3 Tbs light corn syrup

1-2 baguette's (depending on the length, batter will be enough for 24-36 rounds) or 1 loaf French bread, cut into 1 inch thickness

6 eggs

2 cups milk

1 tsp. vanilla

Directions:

Melt butter in a saucepan and add brown sugar and corn syrup. Heat over medium heat. Do not boil. 

Spray cookie sheet and pour hot brown sugar mix on the cookie sheet. (For less mess, use oversized parchment paper and allow the paper to go up over the edges of the pan.) Pour milk mixture (milk, eggs and vanilla) into a dish and dip bread slices making sure they soak up the mixture. Place into pan on top of brown sugar mixture and scrunch pieces together (should get about 32-36 slices in each pan). Cover the baking dish with plastic wrap and refrigerate overnight. The next morning, preheat oven to 350 degrees and place uncovered dish in oven for 30 min. or until firm and slightly browned. Brown sugar mixture should be bubbling. Can be served directly from dish or turned over and served onto plates. Serves 8 to 10 people. 

Apple Crisp

Ingredients:

1 ½ cups flour

1 ½ cups rolled oats

2 tsp ground cinnamon

1 1/2 cups packed brown sugar

1 cup butter (2 sticks)

6 medium sized apples peeled, cored and sliced apples

Directions:

Preheat oven to 350 degrees F

In a large bowl, combine the flour, oatmeal, cinnamon, and brown sugar. Cut butter into mixture until crumbly.

Put apple pieces in bottom of baking dish. Cover with crumb mixture. 

Bake at 350 degrees F for 45 to 50 minutes or until apples are tender. Serve with vanilla ice cream. 

Cherry Cobbler

Ingredients:
1 can cherry pie filling
1 stick butter, melted
1 box yellow cake mix

Directions:
Preheat oven to 350. Place cherry pie filling in bottom of a greased 9 by 13 pan. (For yummy taste without cheery chunks, blend cherry pie filling in blender). Spread cake mix on top of cherries. Drizzle melted butter evenly on top. Bake for 45 min. at 350. Serve with ice cream.

Smoothie

Ingredients:

6 ice cubes

6-8 oz. frozen juice

1 fresh banana

1-2 cups frozen strawberries

1 bunch of grapes

¾ cup yogurt

1 cup water (add more or less until blends well)

Directions:

Add all ingredients and blend in blender

Breakfast Cake

Ingredients:

Base:

1 ½ cups sugar

1 c. butter

2 eggs

1 cup milk

3 cups flour

4 tsp. baking pwdr

1 tsp. salt

Topping:

1 cup brown sugar

4 tsp. flour

4 tsp. cinnamon

4 Tbs. melted butter

Directions:

Grease 9x13 pan

Blend sugar, butter, egg, stir in milk, etc. and pour in pan. Mix topping and sprinkle on top (it will sink in).  Bake at 375 for 25-35 min. 

Chocolate Oreo Truffles

Ingredients:

1 package Oreo cookies (approx 40 cookies)
1 package (8 oz.) cream cheese, softened
1 package semi-sweet chocolate chips or milk chocolate (we use semi-sweet chocolate)
3-4 Tbsp. vegetable oil

Directions:

Crush the Oreos to fine crumbs (could reserve some to sprinkle on top)

Add softened cream cheese and mix really well (hands work great)

Roll cream cheese and Oreo mixture into ½ inch balls and place on wax paper-covered baking sheet. Put in freezer for about 20-30 minutes, so they get hard.

Melt chocolate chips and vegetable oil in the microwave, stirring frequently so it doesn’t burn.  

Roll the balls in the chocolate so covered completely. Lift using a fork and tap lightly to allow excess chocolate to drip off (if the chocolate gets hard, reheat).
Place in freezer until firm. Store leftover truffles (if there are any), covered, in freezer. 

Makes about 3 dozen - or 1 baking sheet full

**alternatives include: mint Oreos, peanut butter Oreos, vanilla Oreos, etc. (would not recommend double stuffed Oreos as it throws off the ratio of cookie to frosting)