Whoopie Pies

This recipe I originally got at Relief Society when we lived in Berlin. We were told that it was Benjamin Franklin’s favorite. This is a homemade version of Hostess’ Susy Q’s. It is my sons’ (all 5 of them) absolute favorite cookie.

• 1 c. shortening
• 1 c. hot water
• 2 c. sugar
• 2 tsp. soda
• 2 whole eggs
• 1 c. cocoa
• 2 egg yolks, reserve whites
• 4 c. flour
• 1 c. sour milk
• ½ tsp. salt

Directions:

Cream shortening and sugar. Add eggs and egg yolks; beat well. Combine dry ingredients and mix into creamed mixture alternating with milk and then hot water. (This will be like a thick cake batter rather than cookie dough). Drop by teaspoonfuls onto greased cookie sheet. Bake at 400 for 8-10 minutes. They are done when they bounce back when lightly touched. When cool, sandwich 2 pies together with filling.

Filling:

• 2 egg whites (unbeaten)
• 2 Tbsp. milk
• 2 tsp. vanilla
• 4 Tbsp flour
• 1 c. shortening

Directions:

Beat all together with an electric mixer. Add one box (4 ½ c.) powdered sugar. Beat until creamy. Makes 4 dozen filled cookies.(If you like chocolate and mint you can flavor the filling with mint and color it green or pink—makes it pretty for the holidays.)

Submitted by: Naomi White

Mint or Orange Brownies

This recipe I originally got from Christy Pettit. If you like chocolate and mint or chocolate and orange together you will love this recipe. It also makes just a great brownie.

Cream 3 cubes margarine and 3 cups sugar.
Add 6 eggs and 4 squares unsweetened chocolate, melted. ( I use 12 Tbsp. cocoa)
Add 2 ¼ c. flour.
Spread in a greased and floured sheet cake pan-the big silver cookie sheet.
Bake at 350 for 20 minutes.
While still hot cover with 1 ½ lb mint or orange drops.(You can get them at Kitchen Kneads or Gygi’s there may be other places but I do Not know them. Make sure it says mint or orange flavored and not just green or orange-colored)
When they have melted, spread evenly over brownie and let set until firm.
Spread with frosting.

Frosting:
½ c. butter or margarine
6 Tbs. milk
1/3 c. cocoa

Bring to a boil. Remove from heat and add about 2 c. powdered sugar. Cool slightly and spread over mint or orange layer. This frosting will be Thin and runny. It sets up when cool. Cut into squares as soon as frosting is set, otherwise the candy layer will break when you cut it instead of cutting smoothly.

Submitted by: Naomi White

Death by Chocolate Bundt Cake

I spent many summers at my grandparents farm and in my grandmothers kitchen learning to cook mostly for a large hungry crowd. There was always plenty of chocolate (brownies, cake, cookies). My favorite was bundt cake; it is easy, everyone likes it and you can be as creative as you want to be. This one is my favorite.

Ingredients:

• 1 box Dark chocolate cake mix*
• 4oz box Instant chocolate pudding*
• ½ pint Sour cream*
• 4 Eggs*
• ½ c Oil*
• ¾ c Milk (you can use water)*
• 6 oz Semi-sweet chocolate chips (I prefer mini chips)
• ¼ c Hershey’s chocolate syrup (optional – creamy texture)

Options:

• You can make any flavor of bundt cake you can imagine when using the first six ingredients listed
• If the cake mix you use calls for butter, substitute it for the oil. Sometimes I replace or reduce the amount of oil used when I add fruit.
• For example our family loves cinnamon bundt cake so I use a yellow-butter cake mix, apple sauce and sprinkle a cinnamon sugar mixture between three layers of cake mix as I pour it into the pan. My nephews always ask for it and then devour it.
• Try adding a small can of cherry or raspberry pie filling to a chocolate cake mix (you can reduce the oil and milk/water you use).
• I also like adding cream cheese with a lemon cake and pudding package, it will change the texture slightly but it is delicious.
• I don’t frost these cakes very often, they are great just the way they are or served with ice cream, whip cream and/or fruit.

Directions:

Mix all ingredients until well blended. Pour into well greased bundt cake pan. Bake at 350 degrees for 50-60 minutes. Cool in pan for 10 minutes, then turn out on a serving plate. When thoroughly cooled, sprinkle with powdered sugar.

Submitted by: Paula Olsen

Cookie Chocolate Cake

I have no idea where the name came from. Even though it is a basic sheet cake recipe I think it is absolutely YUMMY! This is a big cake and so I only make it when we have enough people over to help eat it, with a few leftover for a midnight snack. My mom would make it for every church activity and always come home with an empty pan.

CAKE:

Mix together and set aside:
1/2 cup buttermilk
1 tsp baking soda

Combine the following:
2 cups Sugar
2 cups Flour
1 tsp. Salt

Bring almost to a boil:
1 stick of butter
1 cup hot water
1/2 cup cocoa

Mix the dry ingredients and the chocolate mixture together. Then add:
2 beaten eggs
1 tsp vanilla
buttermilk/baking soda mixture

Grease and flour a cookie sheet. Pour cake batter on and bake for 20 minutes at 375 degrees. While the cake is baking make your frosting.

FROSTING:

Bring almost to a boil:
1 stick of butter
3 Tbsp cocoa
6 Tbsp evaporated milk

Add to above mixture:
2 2/3 cups sifted powdered sugar (1 box)
1 tsp vanilla
1 cup coconut
1/2 cup chopped walnuts (whatever you like)

Spread on the cake immediately after it comes out of the oven, while it is nice and hot.

Submitted by: Nicole Woodburn

Oatmeal Fudge Bars

As requested, this week's recipe category is CHOCOLATE!

This is one of my favorite chocolate recipes that I got from my sister. So easy and made with ingredients I usually have in the pantry. Always a hit.

1 c. shortening
2 c. brown sugar
2 eggs
1 ½ c. flour
1 tsp. salt
1 c. nuts (optional)
1 tsp. baking soda
2 c. oats
1 tsp. vanilla

Mix above ingredients and press into greased 9x13 inch cake pan. Save 2 cups for the top of bars.

1 pkg. chocolate chips
2 Tbs. butter
1 can sweetened condensed milk
1 c. nuts (optional)
½ tsp. salt
2 tsp. vanilla

Melt together and pour over oatmeal mixture. Sprinkle remainder of oatmeal mixture on top. Bake 20 minutes at 350.

Submited by: Aimee Hardy