Brownies Recipe

Ingredients:
6 Tablespoons unsweetened cocoa
¼ Cup Butter
1 Cup sugar
½ Teaspoon Vanilla
¼ Teaspoon salt
1/3 Cup flour
2 Eggs
1 Cup toasted pecans

PROCEDURES:
1. First, in a microwave dish, melt the ¼ cup of butter (make sure that the butter is completely
melted, otherwise it will not mix in with the other ingredients, and you will have to start over.)
Then stir this into the 6 tablespoons of unsweetened cocoa.
2. Now, combined with the batter and cocoa-mix in thoroughly:
1 cup sugar
2 eggs
½ teaspoon vanilla extract
1/3 cup flour
¼ teaspoon salt
3. This is how your final batter should look. If you would like to add pecans to your batter, do it
now. Now, preheat oven to 325F degrees.
4. You will need to flour the baking pan. First, cover the glass dish with Crisco (vegetable fat) or
butter. Then, put a few tablespoons of flour or cocoa in the dish; shake it until the side and
bottom are covered. This will keep the brownies from sticking to the dish.
5. Pour the brownie batter into the dish.
6. After your oven has preheated to 325F, put the brownies into the oven for 35-40 minutes.
Poke your brownies with a toothpick. If the toothpick comes out clean, your brownies are done!
Now, take them out of the oven and let them cool until slightly warm. You are ready to cut and
serve it.
 Soft and Chewy Chocolate Chip Cookies
Ingredients
1 1/4
cups granulated sugar
1 1/4
cups packed brown sugar
1 1/2
cups butter or margarine, softened
2
teaspoons vanilla
3
eggs
4 1/4
cups all-purpose flour
2
teaspoons baking soda
1 /2
teaspoon salt
1
to 2 bags (12 oz each) semisweet chocolate chips (2 to 4 cups)

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Steps
 1

Heat oven to 375°F. In large bowl with electric mixer, beat granulated sugar, brown sugar and butter
until light and fluffy. Beat in vanilla and eggs until well blended. Beat in flour, baking soda and salt.
Stir in chocolate chips.

 2

On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.

 3

Bake 8 to 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to
cooling racks.
Spanish Bread Recipe
INGREDIENTS:

 3 cups bread flour

 1- 1 1/2 cups all purpose flour
 1/2 cup sugar
 1 tsp salt
 1 pouch or 2 1/4 tsp rapid rise yeast
 3 egg yolks
 3/4 cups evaporated milk or fresh milk ( I used fresh milk )
 1/2 cup melted butter
 1/2 cup water
 extra flour for kneading

Filling:

 1/3 cup softened butter

 1/4 cup brown sugar
 1/3 cup bread crumbs
 1/4 tsp vanilla

*** combine filling ingredients together

How to bake Spanish Bread using Manual / Traditional method:

 Dissolve yeast in warm water (110-115 degrees F). Stir to dissolve and let stand for 5-10 minutes until bubbly. Set
aside. In a large bowl, combine the milk, sugar, butter, egg yolks and salt.
 Blend well then add the yeast mixture.
 Add flour to make a moderate stiff dough. **Note: Check the consistency of the dough before putting all the remaining
flour. (use of flour depends on the type of flour, milk and the size of the eggs). Dough should be moderate to stiff and
elastic.
 Knead the dough on a lightly floured surface for about 10 minutes or until dough is smooth & elastic.
 Transfer the dough to a greased bowl, cover with a damp cloth and let it rise in a warm place for at least an hour.

After rising, transfer the dough onto a lightly floured surface.

 Use a dough slicer to divide the dough into 4 equal parts.

 Roll each part until it forms into a log. Cut each log into equal pieces.
 Flatten the dough with a rolling pin until it stretches into a triangular shape.
 Spread some filling then roll up.
 Cover the dough with bread crumbs and place on lightly greased baking sheet or tray with the end at the bottom.

Cover the tray with a damp cloth and let it rise for 20-30 minutes.

 Preheat oven to 325 degrees F.

 Bake for 20-25 minutes.
 Serve warm. Enjoy!
Chocolate Muffins
Yield: 6 XL muffins or 12-15 M muffins.

Ingredients
2 eggs
1 cup (220 g) sugar
1 cup (110 g) all-purpose flour
6 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon vanilla essence
2/3 cup (160 ml) milk
2/3 cup (150 g) butter
4 oz (120 g) semisweet chocolate chips (optional)

Method
1.Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).

2.Grease 6 extra large muffin tins or cups (paper muffin bake cups are recommended) or 12-15 medium cups.

3. Beat the eggs with sugar, mix with flour, cocoa powder, baking powder, vanilla and milk.

4.Fold in the melted butter.

5.Add chocolate chips; coat them with flour before mixing into the batter

6.Bake at 350 degrees until a until a wooden pick inserted in center comes out clean, about 30 minutes for XL muffins,

about 20 minutes for medium size muffins.

7.The Chocolate Muffins may be served hot or at room temperature.

Butter Cake

Ingredients

 1 cup (1/2 lb.) butter, softened (see notes)

 1 1/2 cups sugar

 3 large eggs

 3 large egg yolks

 1 tablespoon vanilla

 3 1/4 cups cake flour

 2 1/2 teaspoons baking powder

 1/4 teaspoon salt

 1 1/4 cups milk

Nutritional Information

How to Make It
Step 1

In a bowl, with a mixer on medium-high speed (use the paddle attachment if using a standing mixer), beat

butter and sugar until fluffy and pale yellow, 4 to 5 minutes. Add eggs, then yolks, one at a time, beating

well after each addition and scraping down sides of bowl as necessary. Beat in vanilla.

Step 2

In another bowl, mix flour, baking powder, and salt. Stir (or beat at low speed) about a third of the flour

mixture into butter mixture. Stir in half the milk just until blended. Stir in another third of the flour mixture,

then remaining milk, followed by remaining flour. Scrape batter equally into two buttered and floured 9 -inch

round cake pans and spread level.

 Step 3Bake in a 350° regular or convection oven until a wooden skewer inserte d in the center comes out

clean, 25 to 30 minutes. Cool on racks in pans for 10 minutes, then invert cakes onto racks and remove

pans. Cool completely before frosting.

SWEET POTATO PIE RECIPE

Ingredients
4 medium sweet potatoes
1/2 stick butter, softened
1/4 cup sugar
3/4 cup brown sugar
2 eggs, beaten
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/2 teaspoon salt
3/4 cup evaporated milk
1 unbaked pie crust

Directions

WATCH
Watch how to make this recipe.
1. Preheat oven to 350 degree F.
2. Bake sweet potatoes for 1 hour in the oven on a baking sheet. When done, let cool. Scrape the
pulp out of the skin, transfer to a large bowl, and mash. Set aside.
3. In a medium bowl, beat together butter, sugar, and brown sugar until creamy. Add eggs, vanilla,
cinnamon, ginger, nutmeg, allspice and salt. Add evaporated milk and stir mixture into sweet
potatoes. Beat together with mixer until smooth and pour into an unbaked pie shell.
4. Bake on bottom rack of oven for 1 hour or until center of pie is firm. Serve warm. Add dollop of
whipped cream if desired.