Beth’s Red Velvet Devil’s Food Cake
with Mari’s Frosting
1 c. margarine
1 ½ cups sugar
Mix these together well.
Add 2 eggs and beat thoroughly.
2 oz. red food coloring
2 heaping Tbsp. cocoa
Add to the mixture and blend well.
2 ¼ cups sifted cake flour
1 c. buttermilk
Add alternately and mix
1 tsp. baking soda
1 t. vinegar
Mix together and fold gently into mixture
Add 1 tsp. of salt and mix
Line three layer pans with wax paper; grease and flour lightly. Divide mixture into pans and bake at 350F. until done (about 30 minutes-check with toothpick). Cool 15 minutes and remove from pans. Cool thoroughly before frosting.
Double this recipe!
½ c. Crisco
½ c. stick margarine
1 c. sugar
Add sugar slowly beating constantly.
Add ¾ c. HOT milk-slowly beating constantly.
Beat in a touch of Vanilla.
Laurie’s Final Exam Brownies
TOTAL TIME: Prep:15 min. Bake 40 min. + cooling YIELD: 30 servings
4 ozs. Unsweetened chocolate, chopped
1 c. butter
2 c. sugar
1 tsp. vanilla extract
1 c. all-purpose flour
2 c. miniature marshmallows
1 c. chopped pecans or walnuts (I used pecans)
1-1/2 c. semisweet chocolate chips, divided
1. In a microwave, melt unsweetened chocolate and butter; stir until smooth. Cool.
2. In a large bowl, beat the sugar, eggs, vanilla and chocolate mixture until smooth. Add flour and mix well. Fold in marshmallows, nuts and ½ c. chocolate chips.
3. Spread into a greased 13 in x 9 in. baking pan. Sprinkle with remaining chocolate chips. Bake at 350 F. for 40-45 minutes or until top is set. Cool on a wire rack. Cut into bars.
Claire’s Creamy White Chili
1 pound boneless skinless chicken breasts, cut into ½ inch cubes
1 medium onion, chopped
1 ½ tsp. garlic powder
1 Tbsp. vegetable oil
2 cans (15 ½ oz. ea.) great Northern Beans, rinsed and drained
1 can chicken broth
2 cans ( 4 oz. ea.) chopped green chilies
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
½ tsp. pepper
¼ tsp. cayenne pepper
1 c. (8 oz.) sour cream
½ c. whipping cream
In a large saucepan, sauté chicken, onion and garlic powder in oil. Add beans, broth, seasonings and chilies. Bring to a boil. Reduce heat; simmer, uncovered for 30 minutes. Remove from heat. Stir in sour cream and cream.