LAURNE POSEY
1 cup Imperial Butter
1 1/3 cups sugar
1 tablespoon Karo syrup
3 tablespoons water
1 cup almonds, crushed
Melt butter with thermometer to 300° F. Quickly add sugar, syrup, water. Look for good brownness. Add nuts. Pour into 9" x 13" pan. Let cool.
CHOCOLATE GLAZE
Hershey's Milk Chocolate (4 ounces)
Heat 1 minute in microwave. Spread chocolate on Roca, and sprinkle generously with crushed almonds. Use wax paper
LAUREN POSEY
CREAM TOGETHER
1/2 cup soft margarine
1/2 cup cooking oil
1 3/4 cup sugar
2 eggs
1 cup milk (regular)
1 teaspoon vanilla
MIX WITH
2 1/2 cups flour
4 tablespoons cocoa
1/2 teaspoon cinnamon
1 teaspoon clove
1/2 teaspoon baking powder
1 teaspoon baking soda
ADD
2 cups grated uncooked zucchini.
Put in greased and floured 9" x 13" pan. Bake at 350° for 40 minutes.
LESLIE DANFORTH
1 1/4 cup butter
2 cups flour
2 cups sugar
2 eggs
2 teaspoons vanilla
3/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips, or nuts, or M&Ms
Mix. Bake at 325° for 8 to 10 minutes.
SARA JENSEN
3/4 cup evaporated milk
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup butter
1 teaspoon vanilla
3 egg yolks, beaten
1 1/2 cups coconut
1 cup chopped pecans (slightly toasted, optional)
German chocolate cake mix (make according to directions)
Combine evaporated milk, sugars, butter and vanilla and bring to a boil over medium-high, stirring constantly. Remove from heat, and add a little of the hot mixture to the eggs (temper the eggs.) When tempered, add the eggs into mixture and boil for 1 minute until it thickens. Add coconut and pecans. Pour over cooled cake. Best if served after frosting cools.
IF YOU LIKE FROSTING, DOUBLE THE RECIPE!
COURTNEY FJELSTED
2 sticks unsalted butter at room temperature
1 cup light brown sugar, packed
1 cup granulated sugar
2 teaspoons pure vanilla extract
2 extra-large eggs at room temperature
2/3 cup good unsweetened cocoa powder
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 pounds good white chocolate, cut into chunks
Preheat oven to 350°. Cream butter and two sugar until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking soda, and salt and add to the chocolate with the mixer on low speed until just combined. Fold in the white chocolate chips.
Drop the dough on a baking sheet, covered in parchment paper, in rounded scoops. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan; then transfer to a wire rack to cool completely.
COURTNEY FJELSTED
1 pint frozen raspberries
1 pint frozen blueberries
1 pint frozen strawberries
1 cup heavy cream
10 ounces good white chocolate (not chips,) chopped
1/2 teaspoon pure vanilla extract
In a heat-proof bowl set over a pan of simmering water, heat the cream, white chocolate, and vanilla just until the chocolate melts. Don't let the bowl touch the water. Heat the mixture until it's warm to the touch, about 110°. Place the frozen berries in one layer on 6 dessert plates and allow them to sit at room temperature for 10 to 15 minutes to defrost slightly. Pour the hot white chocolate evenly over the frozen berries and serve immediately.
JULIE ROYLE
1 1/2 cups flour
1 1/2 cups quick oatmeal
1/3 teaspoon salt
2/3 teaspoon soda
1 1/8 cups brown sugar
1 1/8 cups melted butter
6 ounces chocolate chips
1/2 cup nuts, chopped
Melt caramels and cream in microwave. Set aside. Combine flour, oatmeal, salt, soda, and brown sugar with melted butter. Pat 1/2 of the mixture in an ungreased 9" x 13" glass baking dish. Bake at 350° for 10 minutes. Spread caramel mixture on top and sprinkle with chocolate chips. Sprinkle remaining flour mixture on top (do not spread.) Bake an additional 10 to 15 minutes. Cut into bars while still hot.
