Thursday, August 20, 2009

Chewy Chocolate Brownies

I haven't used this recipe in a long time and I pulled it out last night for a young woman activity. After they were done I remember that they are WONDERFULLY DELICIOUS!! If you like chocolaty, this is the brownie for you.


2/3 c. flour
1/2 tsp. baking powder
1/4 tsp. salt
1/3 c. butter softened
1/2 c. sugar
1/4 c. brown sugar
1 tsp. vanilla
2 eggs
1/2 c. chopped nuts (optional)
2 c. (12 oz) semi-sweet chocolate chips

Preheat oven to 350 degrees. Melt one cup of semi-sweet chocolate chips over hot, not boiling, water. (I just put the chocolate chips in the microwave for about 2 minutes) Set aside to cool.

In a small bowl, combine flour, baking powder and salt.

In a large bowl, cream butter and sugars until fluffy. Add vanilla and eggs. Beat well. Slowly stir in melted chocolate. Blend together. Gradually add flour mixture to chocolate mixture stir until smooth. Stir in remaining chocolate chips and chopped nuts. Spread into a buttered 8 " square baking pan. I have used a 9x13 pan, just don't cook it as long.

Bake at 350 for 30-35 minutes. Cool. You can dust with powdered sugar.

Butter Rolls

I got this recipe from a good friend, Tanya Smuin, in Vernal, Utah. This is Daymon's favorite roll recipe.


2 c. warm water
2 Tbsp. yeast
2 tsp. salt
1/2 c. sugar
Dissolve yeast then add:
3 c. flour
mix this in and then add:
1 egg
1/4 c. oil
mix together and add:
2-3 c. more flour

Let this raise for 1 hour.
About 10 minutes before dough is done raising turn on the oven to 400 degrees and put a cookie sheet with 1 cube of butter on the pan. Melt the butter on the cookie sheet and after the butter is melted take the pan out of the oven.
After 1 hour take the dough out of the bowl and on a greased or floured surface roll out the dough about 1/2 inches thick. Use a circle shape to push into the dough to make the desired shape then dip the dough in the butter, and fold the circle in half and place on the pan. Continue to do this until all the dough is used and you fill up the pan with rolls.
Raise for 10 minutes and then place in the oven and cook for about 20 minutes, turning half way through the baking. Take out when golden brown.

Tuesday, August 4, 2009

Blueberry Banana Bread


1 c. blueberries (fresh or frozen)
2 c. flour
1 tsp. baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 c. butter
3/4 c. sugar
2 large eggs
1 c. mashed bananas
1/2 c. sour cream
1/2 c. chopped nuts

Combine dry ingredients. In a separate bowl, cream butter and sugar. Mix in eggs, bananas and sour cream. Add dry ingredients and beat just until blended. Fold in blueberries and nuts. Pour batter into greased and floured bread pans.
Bake at 350 degrees for 1 hour. Cool in pans.
Makes 1 regular loaf and 1 small loaf or 3 small loaves

Blueberry Crisp


4 c. blueberries
2/3 c. sugar
2 Tbsp all purpose flour
1/2 tsp lemon juice
1/2 tsp. cinnamon
1/4 tsp. nutmeg


1 c. flour
1/4 c. brown sugar
1/2 c. oats (quick or old-fashioned)
1/2 c. margarine

Preheat oven to 350 degrees. Combine blueberries with sugar, four, spices and lemon juice. Put mixture in a 8 x 12 baking dish. Mix topping ingredients and sprinkle over berries. Bake for 35-45 minutes or until bubbly.

Serve warm with ice cream or your favorite whipped topping.

Blueberry Sour Cream Cake


2 c. blueberries (fresh or frozen)
2 c. sifted all--purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. butter or margarine
1 c. sugar
3 eggs
1 c. sour cream
1 tsp. vanilla
1/2 c. brown sugar
1/2 c. chopped walnuts
1/2 tsp. cinnamon

Preheat oven to 350 degrees. Grease 9 x 13 cake pan. Combine flour, baking soda and salt. In a separate bowl, cream better and sugar until light and fluffy. Beat in eggs, one at a time, beating until smooth after each addition. Stir in sour cream. Add flour mixture and vanilla. Mix until smooth and well-blended. Fold in blueberries. Spread 1/2 of batter in cake pan. In a small bowl, combine brown sugar, nuts and cinnamon. Sprinkle mixture evenly over top of batter in pan. Spread remaining batter over top.

Bake for 40-45 minutes. Serve with confectioners' sugar or whipped topping.

Blueberry Muffins


1 1/2 c. blueberries
2 1/2 c. flour
2 tsp. baking powder
1/2 tsp. baking soda
3/4 c. sugar
1/2 tsp. salt
1 c. buttermilk
2 eggs
1/2 c. oil

Mix dry ingredients together. Add eggs, buttermilk and oil and stir until just blended. Fold in blueberries. Fill well-greased or paper lined muffin cups 2/3 full.
Bake at 400 degrees for 15 to 20 minutes.
Makes 12-16 muffins.

Blueberry Buckle

Doesn't this sound yummy!


2 1/2 c. blueberries (fresh or frozen)
1/4 c. butter, softened
3/4 c. sugar
2 eggs
1 tsp. vanilla
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. buttermilk

In mixing bowl, cream butter and sugar. BEat in eggs and vanilla. In a separate bowl, combine flour, baking powder and salt. Add this to creamed mixture alternating with milk. Fold in blueberries. POur into greased 9 x 9 baking dish.


1/4 c. white sugar
1/4 c. brown sugar
1/4 c. flour
1/4 c. butter or margarine
1/2 tsp cinnamon

Combine sugars, flour and cinnamon for topping and cut in butter untnil crumbly. Sprinkle over batter.
Bake at 375 degrees for 25 to 30 minutes or until toothpick comes out clean. Cool in pan.


Blueberry Pie

It's Blueberry Season! I thought I would add the recipes from the Berry Patch for all of you to enjoy!


4 c. blueberries (fresh or frozen)
5 Tbsp flour
3/4 c. sugar
1/2 tsp. cinnamon
1 Tbsp. lemon juice
1 Tbsp. butter
Pastry for two crust pie

In a medium bowl, combine blueberries, flour, sugar, cinnamon and lemon juice. Mix well. Pile this mixture into a 9 or 10 inch pie shell. Dot with butter. Cover with top crust in which slits have been made. Sprinkle with white sugar.
Bake at 400 degrees for 40 minutes or until bubbling and slightly brown. Cool before serving.