Bakers One-Bowl Brownies

This is my go-to brownies recipe.  I typically prefer box mixes to homemade brownies b/c they seem more chocolatey, but this recipe is the exception.  I think these taste better than the box mixes :)

4 squares Baker's Unsweetened Chocolate (sometimes I do semi-sweet instead, and really you could probably just do 4 oz of any chocolate, the Bakers squares are just convenient)
3/4 cup butter or margarine
2 cups sugar
3 eggs
1 tsp. vanilla
1 cup flour
Nuts, Chocolate Chips (optional)

Microwave chocolate and butter in large microwaveable bowl on high for 2 mins or until butter is melted.  Usually I microwave it for 1 min 30 seconds then stir everything together, then depending on whether or not it's still chunky I will either stick it back in the microwave or not.  Stir in sugar.  Add eggs and vanilla.  Add flour.  Now add nuts and/or chocolate chips if you're adding them.  Pour into greased 9x13 pan and bake at 350 degrees for 30 to 35 minutes or until toothpick comes out with fudgy crumbs.

Marcia's Chocolate Ganache/Mousse

This recipe is great as a ganache between layers or on top of a cake.  It's also wonderful as a mousse in pies or to eat plain.       Make 3 1/2 cups.

2 cups heavy cream
16 ounces chocolate, finely chopped (I like to use a semi-sweet or dark chocolate)

1) Put cream in a microwave safe glass bowl and heat on high for 2-3 minutes, just until it starts to boil.

2) Put chocolate in a medium sized glass bowl and pour hot cream over.
3) Let sit for a minute or two, then stir until completely smooth.
4) Chill the ganache to a thick spreading consistency.  This takes several hours or overnight. 

If making into a mousse, stir chilled ganache thoroughly, then beat for one minute.  Scrape sides, then beat for 30 second intervals, always scraping sides after beating, until ganache thickens enough to be a mousse.

Store in airtight container in fridge and enjoy.

Marcia's Lemon Curd

This is a great recipe for lemon pie, and can be spread on breads as well.  Make about 2 1/4 cups

1 cup granulated sugar (caster sugar is preferred - to make just blend granulated sugar until fine but not
          enough to create powdered sugar)
3 large eggs
1 cup fresh lemon juice
zest of 3 large lemons
1 stick butter, melted

Combine sugar, butter and eggs in a medium sized, microwave safe bowl.  Whisk really well until smooth.  Stir in lemon zest and juice.  Put mixture into the microwave and cook, on high, for 2 minutes.  Stir and cook for 1 minute, on high.  Repeat, cooking 1 minute at a time, until the curd is thick enough to coat the back of a metal spoon.  You can also use a candy thermometer to check the temperature.  Lemon curd will reach the perfect consistency at 196 degrees farenheit. 

When you've reached the perfect consistency, cover the mixture with cling wrap placed directly on the surface of the curd.  Refrigerate until set, a few hours. 

This stores in an airtight container for up to three weeks, after which it is still fine but the flavor starts to dull.

You can also make several batches and store in canning jars.  To do this, pour hot curd into jars, top with lids, screw on the cap and turn jars upside down.  Leave for five minutes so the air at the top can go through the hot curd.  When you invert them, they will seal.  This will keep for several months at a cool room temp.

For lemon pie, use a pre-baked crust, add the cooled curd, and top with whipped cream.

Pumpkin Angel Food Cake

1 can pumpkin (16 oz? --one of the smaller cans)
Angel Food Cake Mix (1-step mix)
1 tsp pumpkin pie spice
1 cup water

Add everything to the angel food cake mix at the same time.  Mix and bake according to instructions on angel food cake box.  This is super easy and it's SO GOOD!!! It will come out with the same texture you expect from an angel food cake but mixes the pumpkin taste in with the awesome angel food cake flavor :)

APPLE & BANANA MUFFINS

2 cups all purpose flour
1 tsp. baking soda
1 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
2/3 cup shortening
1 1/4 cups sugar
2 eggs
1 tsp. vanilla extract
1/4 cup buttermilk - can make by adding 1/4 tsp. vinegar to regular milk
1 cup ripe bananas, mashed
2 apples, peeled, cored and shredded

Preheat oven to 375 degrees.  Grease and flour 24 muffin cups, or use paper liners.  Sift together the flour, baking soda, salt, cinnamon and nutmeg.  Set aside.

In a large bowl, cream together the shortening and sugar until light and fluffy.  Beat in the eggs one at a time, then stir in the vanilla and buttermilk.  Beat in the flour mixture, mixing just until incorporated.  Fold in the mashed bananas and shredded apples.  Fill each muffin cup half full.

Bake in over for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
 Yield: 24 cupcakes.

Rhubarb Custard Pie

4 cups chopped rhubarb -- 1/4 to 1/2 inch size pieces

2 Tbs. Melted Butter
1 cup Sugar
1/4 cup Flour
3 Eggs

Mix 4 above ingredients.  Put rhubarb into bottom pie crust.  Pour mixture evenly over rhubarb.  Add top crust.
Bake @ 450F for 10 minutes, then @ 375F for 30-35 minutes or until top is golden brown.
Serve chilled.

Note:  Robin's pie crust is great for this recipe.

CARAMEL - Apples/Candy/Turles/Pretzels

In a large pot combine 2 cups sugar and 1 1/4 cups light corn syrup (if you like a darker caramel, use brown sugar instead of white). Stir and bring to a boil over medium-high heat. Boil for 2 minutes, stirring occasionally. Add 1 cup heavy cream and bring back to a boil, stirring constantly. Add another 1 cup of cream, bring to a boil then add 1 more cup of cream (3 cups in all). Continue to cook, stirring constantly until caramel reaches the 'soft-ball' stage (235-240 degrees on a candy thermometer) or when mixture can be molded with fingers into a soft ball when dropped into a bowl of ice cold water. This whole process takes about 30-45 minutes.

If making caramel candy, pour the mixture into a lightly buttered 9x13 pan and allow to cool. When cool cut into desired size pieces and wrap. Candy keeps well in the refrigerator or freezer.

For caramel apples: Prepare apples before making the caramel by inserting a stick into the top of the apple (I use Granny Smith), then dip in boiling water for 15-20 seconds to remove wax that has been added by grocery stores. If you get your apples from an orchard you do not have to do this step. Place apples on paper towels and allow to dry before dipping. Once the caramel is ready, transfer it to a 1 1/2 quart crock pot or a fondue pot set on low - this makes for easier dipping. Allow the caramel to cool for about 5 minutes. Dip apples.

If making White Chocolate over Caramel apples, dip the apples and allow the to set (in the refrigerator is best), then dip in melted white chocolate. Immediately sprinkle with a brown sugar/cinnamon mixture.

For most other apples, add toppings (toffee pieces, M&M's, nuts, etc.) right after dipping in caramel and before it sets. Once cool, drizzle milk or dark chocolate over the whole apple.

This recipe makes 12-15 apples, depending on size. If you are only making a few apples, you can dip those, then drop 1/2 cup of the remaining caramel on an 8x8 inch sheet of parchment. Once cool stack the sheets, put in a gallon zip bag and store in fridge. You can then make more apples by placing a caramel circle over an apple and using your hands, gentle press it evenly around a prepared apple. Add toppings as above.

Turtles - Place 3-4 pecans for each turtle on parchment paper. Drop a teaspoon of caramel over the pecans. Do this for all the turtles you are making, then go back and drop another teaspoon or tablespoon (depending on how big you want the candy) over the whole piece. Once cool dip in milk or dark chocolate.

Pretzels - Dip large pretzel rods into caramel, place on parchment paper and allow to cool. Then, dip in white or dark chocolate. You can also add chopped nuts at this time, if desired. Once chocolate is set, drizzle different colors of melted chocolate (red, green, white for Christmas, etc.) over the pretzels.