1 cup of butter *mom melts it* 2 cups of sugar 6 eggs 2 cups of flour
Cream sugar and butter Add eggs, one at a time and mix before adding the other Then add 2 cups of flour
Pour in a greased and floured pan and bake at 350 “TILL IT’S DONE” She said you want it a tiny bit gooey in the middle so do not cook it as done as you would most cakes. It’s the gooey part that makes it special. It’s not dripping gooey, but “not quite done”.
Mom said that when she asked Granny the recipe, she said “well you put 2 sticks of butter, so many hands fulls of sugar (Mom can’t remember how many she actually said), 6 eggs, and so many hands full of flour”. And mom said, “I need to know how much!” So next time she made a buttercake she measured it for her so she could have the recipe.
Mix well: Sugar, cocoa and cornstarch. Beat eggs and add to milk. Combine all except vanilla into saucepan and cook until thick, stirring constantly. Remove from heat and add vanilla. Pour into baked pie shell.
In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet.
Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.
Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth. Microwaving it makes it gooey and sticky (I don't use the microwave)
Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.
*A small amount of paraffin wax added to the chocolate mixture will give the buckeyes a glossier look. If you choose to add the wax, only use a few shavings, being careful not to add too much.You don't have to use it, it does nothing for the taste.
S'more Cupcakes, the perfect fit for your campfire cupcake needs. Get the best of both worlds in one!
3 cups flour 2 cups sugar ⅓ cups Hershey's Cocoa powder 1 cup Crisco Oil 2 eggs 1 cup Buttermilk 1 cup Hot tap water 2 teaspoons Soda 1 teaspoon Salt 2 teaspoons Vanilla 1½ cups graham cracker crumbs (from about 20 squares) ⅓ cup unsalted butter, melted 9 ounces bittersweet chocolate, finely chopped, or you can also use Milk chocolate
MARSHMALLOW FROSTING: 2 egg whites ¼ teaspoon salt ¼ cup sugar ¾ cup light Karo Syrup 1½ teaspoons Vanilla Procedure:
Step 1 Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside. Step 2 To make a sheet cake instead, simply grease and flour a large deep cookie sheet. Step 3 The amazing thing about this cake recipe, is that you put all the ingredients in your bowl at the same time. Using a hand mixer, blend the ingredients until well mixed. Don't over blend, a few small lumps are fine. Step 4 Before putting in your pans, grease & flour them, or use cupcake liners. Once you have added the cake mixture, tap pans lightly on the top of a table or cabinet, to release any air bubbles. Bake 20-25 minutes at 350 degrees. Step 5 Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined. Step 6 Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping. Step 7 Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.
Step 8 Transfer frosting to a large pastry bag fitted with a large plain round or French tip (such as Ateco #867 or Ateco #809). Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Serve immediately or store in an airtight container, up to 2 days.
DIRECTIONS FOR FROSTING:
Step 1 Beat together 2 egg whites & 1/4 tsp. salt with a mixer until very frothy. Add 1/4 cup sugar very SLOWLY, and beat until smooth & glossy. SLOWLY, add 3/4 Cup light Karo Syrup, & beat until it holds stiff peaks. Gently fold in 1 1/2 tsp. vanilla.