Hot Fudge Topping

This recipe is from my Grandma so it is delicious and brings back wonderful memories whenever I eat it. I particularly picture us together in Winnebago, Nebraska. Just so you know that it's not just my favorite because of the associations that go with it, this is my husband's favorite fudge topping as well.



2 squares unsweetened baking chocolate
1/4 cup butter
1 1/2 cup sugar
1 can evaporated milk

Melt chocolate and butter together. Add sugar and milk and boil for 5 minutes.
It is normal for their to be little flecks of chocolate in the topping. It can be stored in the refrigerator and it may separate, so you will need to stir it before pouring out what you need to heat.

Banana and Brown Rice Muffins

I got this recipe from my college roommate, Wendy.
I lost it for years and I recently found it! Yay!
I'm always looking for recipes to use bananas that get too ripe. This is also a great recipe for leftover cooked rice.
These are yummy and a fun alternative to banana bread.

I love to make mini muffins!




2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. nutmeg
1/2 tsp ginger
1/2 tsp. cinnamon
1/4 tsp. vanilla
1/2 cup butter
1 cup brown sugar
2 eggs
3 very ripe bananas
1 1/2 cups cooked brown rice

Sift together flour, baking powder, baking soda, salt and spices. Set aside.
Cream butter with sugar, beat in eggs and mashed bananas and vanilla. Gradually blend in flour mixture. When mixed well, fold in cooked rice.
Fill greased muffin tins 1/2 full. Bake at 350 degrees for 35-40 minutes (18-20 for mini muffins)
Yields 12 muffins
Yields 55 mini muffins

Oatmeal Bread

This recipe is from my mother-in-law and it is a family favorite. It is sweet and cinnamony (that should be a word!) It's always moist and delicious. Of course it's delicious with butter on it too but it's also wonderful all by itself! It does tend to fall apart a little when you eat it and that's normal. It's just the kind of bread it is :)


1 cup quick oatmeal
1 1/4 cup boiling water
1/2 cup butter
1 cup white sugar
1 cup brown sugar
1 tsp. vanilla
2 eggs
1/4 tsp. salt
1 tsp. cinnamon
1 1/2 cups flour
1 tsp. soda

Combine oatmeal and boiling water - mix and allow to cool.
Combine remaining ingredients with oatmeal mixture - mix well.
Bake at 350 degrees for 50-60 minutes. I like to use slightly smaller loaf pans (3 1/2 x 7 1/2) and make 2 loaves. This also works to make one large one.

Glazed Apple Cookies

These cookies are especially wonderful because they make me think of my Grandma Ann whenever I make them. They are a family favorite and we eat a batch so quickly I have to promise to make more as soon as they're gone.

Glazed Apple Cookies

1/2 cup butter
1 1/2 cup brown sugar
1 egg
2 1/2 cups flour
1 tsp. soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. cloves
1/2 tsp. nutmeg
1/2 cup chopped walnuts
1 cup chopped apple
1 cup chopped raisins
1/4 cup milk

Cream butter, brown sugar and egg, add 1/2 of dry ingredients, nuts and raisins. Blend in milk and add remaining dry ingredients and apples.
Drop by teaspoonful on greased cookie sheet (I use a silpat)
Bake at 350 for 10-12 minutes.

Vanilla Glaze

1 1/2 cups powdered sugar
2 Tbsp. light cream or milk
1/2 tsp. salt
1/4 tsp. vanilla
1 Tbsp. butter

Mix together and drizzle over cookies. I like to wait till the cookies cool off to glaze and the best way to do it is to mix it all in a quart size baggie and cut off the corner to control how much and where the glaze goes. My Grandma used margarine but I only use butter when I bake. This recipe makes about 52 cookies

Black Forest Biscotti

I came across a chocolate biscotti recipe that I had to try. I made a few adjustments and this is the delicious outcome:


1 cup all-purpose unbleached flour
1 cup whole wheat pastry flour
1/2 cup cocoa powder
3/4 tsp. baking soda
1/2 tsp. salt
6 Tbsp softened butter
1 cup sugar
2 large eggs, lightly beaten
3/4 cup dried cherries
3/4 cup chocolate chips

Beat butter and sugar together until smooth, then beat in eggs. Mix in dry ingredients until blended. Fold in cherries and chocolate.

Divide dough in half. Shape into log 10" to 12" long by 2" wide and 1/2" thick.
I place mine in plastic wrap and shape it while wrapped up and then unwrap it and place in on a silpat on a cookie sheet (parchment paper works great too)

Bake at 350F for 25 minutes; cool 20 minutes.

Slice into 1/2" thick cookies at an angle. Place them cut-side down on the silpat and bake for 15 minutes longer. Cool to room temperature.