Brownies (Grandma Morgan)

2 cups sugar                                                

1 cup margarine or butter                            

2 cups sifted flour                                        

4 squares melted chocolate                                    

4 eggs

¼ tsp. salt

1 tsp. vanilla

2 cups chopped nuts

Mix together and bake at 325° for 25 minutes.  Cool and frost.

Frosting:

1 cup sugar                                                           

4 TBS. milk

4 TBS. margarine

Bring the above to a boil, then boil for 30 seconds.  Remove from stove and add 1/3 cup chocolate chips.  Stir until chips are melted.  Add 1 tsp. vanilla.  Spread on brownies.

Blonde Brownies (Melodie)

1/2 cup butter                                                        

1 ½ cups brown sugar                                             

Add 2 eggs                                                   

1 tsp. vanilla

1 ½ cups less 1 TBS. flour

2 tsp. baking powder

¾ cup chopped nuts

Melt butter in saucepan.  Remove from heat and add brown sugar.  Blend well.  Add  eggs, one at a time.  Add vanilla, flour and. baking powder.  Mix well.  Add chopped nuts. Stir lightly.  Pour into 9x13 greased and floured pan.  Bake at 350°for 30 minutes.  Eat as is, or frost with caramel frosting.

Butterscotch Brownies (Jannie)

1 cup butter                                                                    

4 eggs                                                                                      

1 tsp. salt                                                                              

4 cups flour                                                

1 cup nuts

3 cups brown sugar 

4 tsp. vanilla

4 tsp. Baking Powder 

2 cups coconut

Mix all together and put in a greased large cookie sheet.  Half a batch makes a 9x13 pan.  Bake at 350° for 25 - 30 minutes.

To. Die. For. Chocolate Frosted Brownies (Leisa)

Brownies:

2 sticks unsalted butter                                

½ cup cocoa                                                

2 cups sugar                                                

1 TBS. vanilla

1 ½ cups flour

½ tsp. salt

Melt butter in a sauce pan over medium heat.  Whisk in cocoa until smooth.  Pour into bowl.  Add sugar and vanilla.  Mix on medium speed until everything is mixed well.  Add eggs, one at a time, to the batter.  Add flour and salt.  Mix.  Pour into greased 9 x 13 pan, and bake at 350° for 25 minutes.  Once brownies have cooled, spread a generous amount of frosting over the top.

Frosting (The  To. Die. For. Part):

1 stick butter at room temperature               

5 TBS. whipping cream                                 

1 tsp. vanilla

3 Cups powdered sugar

1/3 Cup cocoa

Cream butter on high.   Add cream and vanilla.  Mix.  Add half the powdered sugar mix, then repeat.  (Do half at a time so that you don’t end up in a giant powdered sugar cloud around you).  Add cocoa.  Adjust consistency to your liking by adding either 1 TBS. milk at a time to desired consistency, or  ½ cup powdered sugar until you reach desired consistency.

German Chocolate Caramel Brownies (Cinda)

Brownies:

1 pkg. German Chocolate cake mix

¾ cup butter

1/3 cup evaporated milk

1 cup nuts

Caramel filling:

60 light caramels

½ cup evaporated milk

1 cup chocolate chips

Combine cake mix with butter, evaporated milk and nuts.  Place half of the mixture in a buttered pan.  Bake at 350° for 10 minutes.  Remove from oven and spread with chocolate chips and caramel mixture.  Top with remaining cake batter and return to oven for 18-20 minutes.

Bishop Richard’s Birthday Cookies (Cinda)

1 lb. butter or margarine                             

2 cups brown sugar, firmly packed                

2 cups granulated sugar                                 

5 eggs                                                         

2 tsp. vanilla                                               

4 ¼ cups flour

5 cups old fashioned oats

2 tsp. baking powder

3 cups walnuts, chopped

16 oz. (2 cups) chocolate chips

Cream butter, sugars, eggs and vanilla.  Stir in dry ingredients.  Then add nuts and chips. Drop cookies by rounded teaspoon on un-greased baking sheet.  Bake at 400° for 6 minutes.  Cool slightly before removing from cookie sheet.  Cookies will continue to bake.  Makes 8 dozen cookies.

Cherry Chip Cookies (Stefanie)

Mix:

½ package cherry chip cake mix

1 cube softened butter

2 eggs

3 TBS. flour

1 tsp. vanilla

Add:

 Other ½ of cherry chip cake mix

 2 cups chocolate chips

Drop by spoonful on cookie sheet 8 - 10 minutes at 350°.