See’s Fudge- from Mom’s BYU Home Teacher

Melt in oven:
1 pkg. chocolate chips
1 large milk chocolate Hershey bar, broken in pieces
1 cube butter
Boil 9 minutes stirring constantly:
4 C. sugar
1 can evaporated milk
On 8th minute add:
1 pound marshmallows
Add chocolate mixture and nuts, if desired.
Pour into flat pan and let set.
Cut into squares.

June Ward’s Chocolate Prune Cake that Dad likes

Combine:
1 C. sugar
2 T. butter
2 eggs
Combine & add:
1 ½ C. flour
1 t. cinnamon
1 t. allspice
½ t. cloves
Add:
½ C. chocolate chips
1 C. pureed prunes
1 C. prune juice
1 t. soda
Bake 350 degrees, 1 hour.
Frost with:
chocolate frosting

Eddie Johnson’s Chocolate Cake

Cream:
1 C. + 3 T. margarine
2 C. sugar
4 eggs
Add: 3 C. flour
1 t. salt
Add alternately with flour mixture:
1 C. buttermilk
Combine and add to mix:
1 C. boiling water
1/2 C. cocoa
2 t. soda
Blend in:
1 T. vanilla
Bake at 325 degrees for 45 minutes.
Bake cupcakes for 15 minutes
Frosting
Powdered sugar
Cocoa
Butter
Milk
Vanilla

Wacky Chocolate Cake

Mix together with a fork in an ungreased cake pan:
2 ¼ C. flour
1 ½ C. sugar
4 ½ T. cocoa
1 ½ t. soda
¾ t. salt
Make 3 holes in mix, large, medium and small. (papa, mama, baby)
Pour into the papa hole:
1 cube melted butter
Pour into the mama hole:
1 ½ T. vinegar
Pour into the baby hole:
1 ½ t. vanilla
Pour over the top and stir until blended:
1 ½ C. cold water
Bake 350 degrees, 25 minutes

Maxine Anderson’s Chocolate Bavarian Cream Pie San Jose 22nd Ward

Combine:
3 egg yolks
½ C. sugar
¼ t. salt
Slowly add:
1 C. scalded milk
Cook in a double boiler until mixture coats spoon.
Stir together until dissolved and add to first mixture:
1 T. (1 envelope) gelatin
¼ C. cold water.
Add & blend until smooth:
2 squares unsweetened chocolate, melted
Chill until partially set.
Add:
1 t. vanilla or mint extract
Fold in:
3 stiffly beaten egg whites
1 C. heavy cream, whipped
Pour into:
chocolate crumb crust.
Top with:
whipped cream
chocolate curls
Chill until serving.

Banana Chocolate-Chunk Ice Cream

Toast in oven at 350 degrees for 3 to 5 minutes until golden brown:
½ C. plus 2 T. shredded coconut
Mix together:
2 pt. vanilla ice cream, slightly softened
5 ounces bittersweet chocolate, coarsely chopped
2 small bananas, cut in ½ inch chunks
½ C. toasted coconut
Press into airtight container and freeze until firm.
Serve with remaining toasted coconut on top melted chocolate topping, if desired

Hot Fudge Sauce

Melt in a double boiler:
½ C. butter
4 1oz. squares chocolate
Add gradually:
3 C. sugar
Sprinkle in:
½ t. salt
Stir in slowly:
1 2/3 C. evaporated milk

Aunt Kathy’s Pears Helene

1 pear half
1 scoop vanilla ice cream
chocolate sauce topping

Martha Stewart’s Chocolate Bread Pudding from Linda Matthews

Use a day old load of brioche or good quality white bread for this pudding, but don’t remove the crusts. If made ahead and refrigerated, you can reheat the whole pudding, covered with foil. Serves 8 to 10.

2 Cups heavy cream
2 Cups milk
1 Tablespoon vanilla
1 Loaf brioche or good quality white bread (about 1 pound)
12 Ounces bittersweet chocolate, roughly chopped, plus ¼ C. shaved for garnish
8 large egg yolks
¾ C. sugar
whipping cream

1. Heat oven to 325 degrees. Cut the brioche into ¼ inch thick slices. Cut each slice into quarters, reserving bread tops. Fill a 9 x 12 glass baking dish with the bread pieces.
2. Place cream, milk and vanilla in a medium saucepan and bring to a boil. Remove from Heat and add chocolate. Whish until smooth. Combine egg yolks and sugar in a large bowl. Whish to combine. Very slowly pour chocolate mixture into egg-yolk mixture, whisking constantly, until fully combined.
3. Slowly pour half of the chocolate mixture over bread, making sure that all bread is thoroughly soaked. Arrange the reserved bread tops on top in a decorative pattern, and press firmly so bottom layer of bread absorbs chocolate mixture. Spoon remaining chocolate mixture over bread until completely covered and all cracks are filled. Place a piece of plastic wrap over dish and press down to soak bread thoroughly. Remove plastic and wipe edges of the dish with a damp towel and allow to sit for 30 minutes. Place dish in a larger pan, and fill with hot water halfway up the sides of the dish. Bake until set, about 35 minutes. Serve with whipped cream and chocolate shavings.

Baker’s German Sweet Chocolate Brownies

Microwave until completely melted:
1 4 oz. pkg. Baker’s German’s Sweet Baking Chocolate
¼ C. (1/2 stick) butter
Stir in:
½ C. brown sugar
2 eggs
½ C. flour
½ C. chopped pecans
Spread in 8 inch square, buttered, glass baking dish
Mix:
1 1/3 C. coconut
¼ C. brown sugar
½ C. chopped pecans
¼ C. milk
Spoon evenly over brownie batter.
Bake 35 minutes at 350 degrees until toothpick inserted in center comes out clean.
Do not over bake.

Baker’s Turtle Brownies

Microwave until melted:
4 squares unsweetened baking chocolate
¾ C. (1 ½ sticks) butter
Stir into chocolate:
2 C. sugar
Mix in:
4 eggs
1 C. flour
Spread ½ batter in greased, foil lined, 9 x 13 baking pan.
Bake 25 minutes at 350 degrees.
Meanwhile, microwave until caramels begin to melt- 3 minutes:
1 14 oz. pkg. caramels
1/3 C. heavy cream
Whisk until smooth.
Stir in:
2 C. pecan or walnut halves
Spread caramel mixture over brownie batter in pan.
Sprinkle with:
1 pkg. (12 oz.) chocolate chips
Pour remaining unbaked brownie batter evenly over caramel mixture, sprinkle with:
1 more C. halved pecans or walnuts
Bake an additional 30 minutes.
Cool in pan. Cut around edge.
Lift from pan using foil as handles.
Cut and serve.

Grandma Beth Johnston’s Mint Brownies

Melt & set aside:
3 1 oz. squares unsweetened chocolate
¾ C. butter
Beat: 3 eggs
1 ½ C. granulated sugar
Add: ¾ C. flour
pinch salt
¾ C. chopped nuts
Add to chocolate mixture.
Pour into greased 9 x 13 pan.
Bake 350 degrees 20-25 minutes.
Cream:
¼ C. butter until light
Beat in:
2 ¼ C. powdered sugar
3 T. milk
1 ¼ t. peppermint extract
green food coloring.
Spread over cooled brownies and let stand until firm, about 1 ½ hours.
Melt: ½ C. semi-sweet chocolate pieces
3 T. butter
Spread or swirl over green topping.
Cut into bars.

Grandma Packer’s Chocolate Rice Crispie Treats

Melt:
40 large marshmallows
¼ C. butter
1 pkg. chocolate chips
Add:
1 t. mint flavoring
1 t. almond flavoring
5 C. rice crispies
1 C. raisins
Pour into buttered 9 x 13 pan.

Chocolate Cookies

Melt: 4 T. butter
1 square chocolate
Stir in and cool:
1 C. sugar
Add:
2 C. flour
1 t. baking powder
pinch salt
Add:
2 eggs
1 t. vanilla
Drop balls into powdered sugar.
Place on greased cookies sheet.
Bake 400 degrees.

Jordan's Double Chocolate Chip Cookies

Cream:
2 cubes softened butter
1 C. packed brown sugar
¾ C. white sugar
1 tsp. vanilla
2 large eggs
Mix, then add:
2 ¼ C. flour
½ C. cocoa
1 tsp baking soda
½ tsp. salt
Mix, then add:
1 cup chocolate chips
1 cup of chocolate chips (Megan's variation is to substitute peppermint chips)
Bake cookies on 375 degrees for 8-10 minutes (ungreased pan)