Crepes

2 large eggs
1 1/4 cups milk
1 cup all-purpose flour
2Tbsp Vegetable oil or melted butter
1/4 tsp. salt

In blender or large bowl using electric mixer, combine the eggs, milk, flour, oil (or butter) and salt.  Blend on high until well blended.  Cover and chill in fridge at least 1 hour or up to 24 hours.  Heat 10 inch nonstick skillet over medium heat for 2-4 minutes.  Spray bottom and sides of skillet with cooking spray.  Skillet should sizzle like crazy.  Whisk to recombine batter then measure about 1/3 cup of batter.  Tilt the skillet off the heat and pour batter to one side immediately twirling the skillet to coat the bottom with batter.  Cook about 1 minute.  Flip and cook about 30 seconds.  Transfer to a wire rack.  Spray pan with cooking spray every 2-3 crepes.  Can be placed on a baking sheet and lightly covered with foil and placed in a 200 degree oven to stay warm while you finish cooking crepes.

Snickerdoodles


Colored Sugar Variation: Add 2 teaspoons cinnamon to flour mixture. For coating, instead of cinnamon and sugar mixture, combine 3 tablespoons colored sugar with 3 tablespoons granulated sugar.

Snickerdoodles

1 cup Butter Flavor Crisco Shortening
2 cups sugar, divided
2 eggs
2 tablespoons milk
1 teaspoon vanilla
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
3/4 teaspoon salt
2 teaspoons cinnamon

Heat oven to 400 degrees. Cream Butter Flavor Crisco Shortening, 1 1/2cups sugar, eggs, milk and vanilla in large bowl at medium speed of electric mixer until well blended.

Combine flour. cream of tartar, baking soda, and salt. Mix into creamed mixture. Shape dough into 1-inch balls.

Combine 1/2 cup granulated sugar and cinnamon in small bowl. Roll balls of dough in mixture. (Sugar mixture can be put in zip lock bag. Put 2 to 3 dough balls at a time in bag. Shake to sugar coat dough.) Place 2 inches apart on ungreased baking sheet.

Bake at 400 degrees for 7 to 8 minutes. Remove to cooling rack.

Chocolate Truffle Cheesecake


This cheesecake is a new family favorite. It is so creamy and very easy to make.

Chocolate Truffle Cheesecake

1 recipe Chocolate Crumb Crust (recipe follows)
1 (11 ounce) package chocolate chips
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
4 eggs
2 teaspoons vanilla
Fresh raspberries or strawberries as garnish

Prepare Chocolate Crumb Crust, set aside. Melt chocolate chips in micorwave on high power for 1 minute, stir. Micorwave 20 seconds more and stir until well blended; set aside. In a large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk and melted chocolate. Add eggs and vanilla and beat until smooth. Pour into prepared Chocolate Crumb Crust. Bake at 300 detgrees for about 1 hour or until center is set. Cool, then chill in the refrigerator overnight. To serve, garnish with freshraspberries or strwaberries. Makes 12 servings.

Chocolate Crumb Crust

1 1/2 cups vanilla wafer crumbs
1/2 cup powdered sugar
1/3 cup unsweetened cocoa
1/2 cup butter or margarine, melted

Combine all ingredients in a medium bowl. Press firmly on bottom of greased 9-inch springform pan.

Ghiradelli Chocolate Sour Cream Frosting


Ghirardelli Chocolate Sour Cream Frosting

1/2 cup sour cream
3 cups confectioners sugar, sifted
1 teaspoon vanilla extract
1/2 bar (2 ounces) Ghirardelli 100% Cacao Unsweetened Chocolate Baking Bar, melted

Beat sour cream with sugar and vanilla until smooth. Mix in melted chocolate. Yields one 9 x 13 cake.

Pound Cake

Pound Cake

1 Stick of butter at room temperature

1 1/2 Cups sugar

1/2 Cup sour cream

1/4 Teaspoon baking soda

1 1/2 Cups flour

3 eggs

1/2 Teaspoon vanilla

Pre heat oven to 350 degrees.

Cream butter and sugar. Add sour cream and mix until incorporated. Sift baking soda and flour together. Add to the creamed mixture alternating with the eggs, beating in each egg one at a time. Add Vanilla.

Pour the mixture into a greased and floured loaf pan. Bake 40 minutes to an hour ( I baked it for an hour and it still needed a little more time) or until a toothpick inserted into the center of the cake comes out clean.

Chocolate Chip Cookies

This is a Lion House dessert recipe. It makes 5 to 6 dozen cookies.

Chocolate Chip Cookies

1 3/4 cups softened butter

1 3/4 cups brown sugar

1 1/4 cups granulated sugar

4 eggs

5 1/2 tablespoons water

1 1/2 teaspoons vanilla

6 cups all-purpose flour

1 1/2 teaspoons salt

1 1/2 teaspoons soda

3 cups chocolate chips

Preheat oven to 350 degrees. Lina a cookie sheet with wax paper. Set aside. In a large mixing bowl, cream butter and sugars. Add eggs, water, and vanilla and mix until creamy. Add the flour, slat, and soda. Mix well. Gently fold in chocolate chips, mixing only until chips are evenly distributed. (Overmixing results in broken chips and discolored dough.) Drop by spoonfuls onto prepared cookie sheet. Bake for 8 to 10 minutes or until golden brown.

Layered Brownies


You will want to cut these into small portions because these brownies are very rich.

Layered Brownies

1/2 cup (1 stick) unsalted butter
6 ounces unsweetened chocolate
2 cups sugar
4 large eggs
1/8 teaspoon salt
1 cup flour
1 teaspoon vanilla

Frosting

1/2 cup (1 stick) unsalted butter
2 cups confections sugar
1/4 cup heavy cream
2 teaspoons vanilla

Glaze

3 tablespoons unsalted butter
4 ounces unsweetened chocolate

Brownies: Heat oven to 300 degrees. Butter a 9x13 pan. Melt the stick of butter and chocolate in a small pan over very low heat. Remove from heat. While the mixture cools, beat together the sugar, eggs, and salt for 8 minutes. Fold in the chocolate mixture, then the flour and vanilla. Pour batter into the prepared pan and bake until the mixture pulls away form the sides of the pan, about 30 minutes. Cool thoroughly, about an hour and a half.
Frosting: After the brownies have cooled for an hour, melt the butter over low heat until it's medium brown, about 25 minutes. Remove from heat. Immediately beat in the confectioners sugar, heavy cream, and vanilla. Frost the brownies with this mixture while it's still warm. Cool to room temperature, about 15 minutes.
Glaze: While the frosting cools, melt together the butter and unsweetened chocolate in a small pan over very low heat. Pour over the white icing. (The best way to do this is to pour the chocolate on and tilt the pan back and forth until covered.) When the glaze has hardened -it will take an hour or two- cut the brownies into squares. (It is easiest to do this neatly while the brownies are at room temperature.) Chill brownies thoroughly. They're much better cold.

Cinnamon Rolls





I like this recipe because you make the dough the day before. This way you can enjoy hot fresh cinnamon rolls at any time the next day. I just wish I had doubled the recipe. I will definitely be making these again soon.

Cinnamon Rolls



1 cup water
1 cup butter
3/4 cup sugar
2 teaspoons salt
1 cup cold water
4 eggs, slightly beaten
2 (0.25-ounce) packages yeast
1/2 cup warm water
7 1/2 cups flour
1/2 cup butter, softened
1 cup brown sugar
1/4 cup cinnamon
1 recipe powdered sugar glaze (recipe follows)

In a large pot bring 1 cup water to a boil. Add the 1 cup butter, sugar, and salt. Remove from heat. Add the 1 cup cold water. When mixture is lukewarm, add beaten eggs. In a separate bowl, dissolve yeast in the 1/2 cup warm water. Allow yeast to rise about 5 minutes, until foamy. Stir into mixture. Add flour and stir together. Cover pan with lid and refrigerate overnight. When ready to roll out, divide dough into thirds. Lightly flour surface and roll dough out into a 12x6-inch rectangle about 1/2-inch thick. Spread each rectangle with one-third of the softened butter. In a bowl combine brown sugar and cinnamon. Sprinkle one-third of brown sugar and cinnamon mixture over surface of dough.
Roll up jelly-roll-style and cut into about 12 rounds. Place on greased baking sheet. Follow same procedure with other two portions of dough. Let raise 2 to 3 hours. Bake one sheet at 375 degrees for about 15 minutes or until lightly browned. Spread with powdered sugar glaze while still warm. Makes 3 to 4 dozen cinnamon rolls.

Powdered Sugar Glaze

1/2 cup butter, softened
2 cups powdered sugar
2 tablespoons milk
2 teaspoons vanilla

Cream ingredients together and spread over warm cinnamon rolls.