Stance: Studies on the Family

Brigham Young University Student Journal

Tag: nuts

Brownie Cake

The season for delicious goodness has finally arrived, and I am sure we are all anxious to indulge.  I’m still on a family history kick, so I couldn’t help but post a family recipe from my dear great aunt who is fighting a brain tumor as we speak. In her honor I present to you this delicious brownie cake recipe.

 

Photo from here

Photo from here

Brownie Cake

2 cups sugar

2 cups flour

1 cup water

1/2 cup buttermilk

1 tsp. vanilla extract

2 cubes butter or margarine

1/4 cup cocoa

2 eggs

1 tsp. baking soda

Mix together sugar and flour and set aside.  Combine in saucepan water, butter or margarine and cocoa. On medium heat bring it to a boil and boil for 3 minutes. Remove from heat and combine both mixtures.  Add eggs, buttermilk, soda, and vanilla. Beat well.  Pour into a greased and floured 11x17x1-inch baking pan.

Bake at 350° F. for 20 minutes.

Make Boiled Frosting 5 minutes before cake is done.

Boiled Frosting

 1 cube butter or margarine

3 Tbsp. cocoa

1 cup chopped nuts

1 tsp. vanilla extract

6 Tbsp. milk

1 lb. package powered sugar

Heat in a saucepan on medium heat with 1 cube butter or margarine, cocoa, and milk.  Bring to a boil; remove from heat; add powdered sugar, nuts, and vanilla mixing well.  Frost cake as soon as it is taken from oven.

I like to quickly sprinkle chopped walnuts or sliced almonds on top while the frosting is still hot.  You have to be fast before the frosting sets up or the nuts will not stay put.

Recipe by Audrey Peterson

Submitted By Chelsea Jamison

Pumpkin Cookies

The cold season is finally deciding to settle in, and that means it’s time to break out the cider, hot cocoa, apumpkin choco chipnd . . . pumpkin cookies! Normally I make my pumpkin cookies with a box of spice cake, but I decided to venture out a little this time. Though not as simple as using a box cake, this recipe is still really easy and delicious. I made these cookies to deliver to some friends and they loved it!

 

Ingredients

1 cup canned pumpkin

1 cup white sugar

1/2 cup vegetable oil

1 egg

 

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1/2 teaspoon salt

 

1 teaspoon baking soda

1 teaspoon milk

 

1 tablespoon vanilla extract

2 cups semisweet chocolate chips

 Directions

  • Combine pumpkin, sugar, vegetable oil, and egg. Dissolve the baking soda into the milk and stir in.
  • In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Add to pumpkin mixture and mix well.
  • Add vanilla, chocolate chips and nuts.
  • Drop by spoonful on greased cookie sheet and bake at 350˚F (175˚ C) for approximately 10 minutes or until lightly brown and firm.

By Sarah Perkins