3 rounded Tbls. flour
1 c. milk
1/2 c. butter
1/2 c. Crisco
1 tsp. vanilla
1/8 tsp. salt
1 c. sugar
Put the flour in a small sauce pan and slowly whisk the milk in so there are no lumps. Continue whisking as you bring the mixture to a boil and it becomes thick. Remove the mixture from the heat and chill in the fridge. Beat the flour mixture with butter and Crisco till smooth. Gradually add the sugar till smooth. Then add the vanilla. Put between two cookies and enjoy!
Ingredients
1 cup all-purpose flour
1 teaspoon white sugar
1/4 teaspoon salt
3 eggs
2 cups milk
2 tablespoons butter, melted
Directions
Sift together flour, sugar and salt; set aside.
In a large bowl, beat eggs and milk together with an electric mixer.
Beat in flour mixture until smooth; stir in melted butter.
Heat a lightly oiled griddle or frying pan over medium high heat.
Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe.
Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.
1 tbsp butter
8 slices cinnamon raisin bread (or maybe just white)
2 cups milk
3 oz semi-sweet chocolate
2 eggs
1/2 granulated sugar
1/2 tsp vanila
1 tbsp confectioners sugar
Preheat over to 350.
Butter 11×7 or 9″ square pan.
Toast bread until lightly crisp
In a medium sauce pan, combine milk, chocolate and butter. Set to medium low, stirring until chocolate has melted.
Tear bread into large pieces (4-5 slice). Scatter in baking dish. In a medium bowl, whish eggs, granulated sugar, and vanilla. Whisk in warm milk mixture until combined, then pour over bread.
Bake until pudding has puffed and is firm, about 25 minutes.
Cool, then dust with confectioners sugar.
1 stick butter, unsalted and room temp
3/4c all purpose flour
1/2 c confectioner’s sugar
3 tbsp cocoa powder
For icing:
3/4 cup confections sugar,
1 drop yellow/orange food coloring
1 tsp water.
Preheat oven to 300. With mixer, beat butter. Add flour, sugar, and cocoa, mix till just combined.
Chill dough for 10 minutes.
Page dough into 8″ round cake pan. Press edges with a floured fork. Bake until firm, 30 minutes. Immediately score into wedges then cool completely. Break wedges apart and ice.
Icing:
Whisk ingredients together. Icing should be spreadble but not too thick. If too thick, add another tsp of water.
Put on shortbread and let set 15 minutes.
3 1/4 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) butter, softened
3/4 C granulated sugar
3/4 C packed brown sugar
1 tsp vanilla
2 large eggs
2 cups semi sweet chocolate chips.
1 cup chopped nuts (optional)
Preheat oven to 375.
NOT IN MIXER: combine flour, baking soda, salt.
In mixer: beat butter, sugars, and vanilla until creamy. Add eggs, one
at a time, beating thoroughly between them.
Gradually beat in flour mixture.
Manually stir in nuts and chips.
Drop rounded spoons onto sheet.
Bake 9-11 minutes.
Preheat over to 400F.
4T cocoa
2 sticks margin (NOT butter under any circumstance)
1C water
heat until melted
Add:
2C flour
2C sugar
beat!
combine:
1/2t baking soda
1/2C buttermilk
beat:
2 eggs
mix and pour into 9×13 cake pan
Bake at 400F for 20 minutes. Remove cake from oven and apply icing (below).
Icing:
4T cocoa
1 stick margerin
2-4T milk
Heat till melted.
mix in pound 10x sugar
spread on hot cake
Optional:
sprinkle 1/2C nuts on top.
Boyd Recipes 