Cooking in College!

1 (20-ounce) box fudge brownie mix (recommended: Duncan Hines Chewy Fudge Brownie Mix)
1 (8-ounce) package cream cheese, softened
1 (8-ounce) can crushed pineapple, drained, juice reserved
2 tablespoons sugar
2 bananas, sliced and tossed in lemon juice to prevent browning
1 cup fresh strawberries, sliced
1 cup chopped nuts
Chocolate ice cream topping or chocolate syrup, for drizzling

1. Preheat oven to 350 degrees F.
2. Grease a 15-inch pizza pan. Prepare the brownie mix according to box directions. Pour into the prepared pan.
3. Bake for 20 minutes, or until done. Remove from the oven and cool.
4. Beat the cream cheese, pineapple, and sugar together in a bowl. Use any reserved pineapple juice at this time, if needed, to soften the mixture to a good spreading consistency.
5. Spread the mixture over the cooled brownie crust. Arrange the banana and strawberry slices over the cream cheese mixture.
6. Sprinkle with the chopped nuts and drizzle with chocolate ice cream topping. Refrigerate.

4 (1 ounce) squares German sweet chocolate
1/2 cup water
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
2 cups white sugar
4 egg yolks
1 teaspoon vanilla extract
1 cup buttermilk
4 egg whites

12 fluid ounces evaporated milk
1 1/2 cups white sugar
3/4 cup butter
4 egg yolks
1 1/2 teaspoons vanilla extract
1 (8 ounce) package flaked coconut
1 1/2 cups chopped pecans

1. Preheat oven to 350 degrees F (175 degrees C). Line bottom of 9×13 pan with parchment paper.
2. Microwave chocolate and water on high for 1 1/2 to 2 minutes. Stir halfway through. Stir until all is melted and smooth.
3. In a medium bowl, mix together flour, soda and salt. Set aside.
4. In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Add 4 egg yolks one at a time, beating well after each addition. Stir in chocolate and 1 teaspoon vanilla. Add flour mixture alternately with buttermilk. Beat after each addition until smooth.
5. In a separate bowl, beat egg whites on high until soft peaks form. Gently fold into batter.
6. Pour into 9×13 inch pan.
7. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until toothpick inserted into center of cake comes out clean. Cool completely, then frost with coconut-pecan frosting.

Frosting

1. Combine milk, 1 1/2 cup sugar, 3/4 cup butter, 4 egg yolks and 1 1/2 teaspoons vanilla in large saucepan.
2. Cook and stir on medium heat for about 12 minutes, or until thick and golden brown. Remove from heat.
3. Stir in coconut and pecans. Cool to room temperature, and spreading consistency.

1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners’ sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3. Roll dough into a 16×21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls.
4. Place rolls in a lightly greased 9×13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes.
5. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
6. Bake rolls in preheated oven until golden brown, about 15 minutes.

Frosting

1. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners’ sugar, vanilla extract and salt.
2. Spread frosting on warm rolls before serving.

2 cups all-purpose flour (about 9 ounces)
1/4 teaspoon salt
3/4 cup packed brown sugar
2/3 cup granulated sugar
1/2 cup chunky peanut butter
1/4 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
Cooking spray
7 tablespoons seedless raspberry preserves
1 tablespoon fresh lemon juice

1. Lightly spoon flour into dry measuring cups; level with a knife.
2. Combine flour and salt, stirring well with a whisk; set aside.

1. Place sugars, peanut butter, and butter in a large bowl; beat with a mixer at medium speed until well combined.
2. Add eggs, 1 at a time, beating well after each addition.
3. Beat in vanilla. Gradually add flour mixture to sugar mixture, beating on low speed just until combined.

1. Lightly coat hands with cooking spray. Shape dough into 36 balls (about 2 1/2 teaspoons each).
2. Place balls 2 inches apart on baking sheets lined with parchment paper.
3. Press thumb into center of each dough ball, leaving an indentation.
4. Cover and chill 1 hour.

1. Preheat oven to 350°.
2. Uncover dough.
3. Bake at 350° for 14 minutes or until lightly browned.
4. Remove cookies from pans, and cool on a wire rack.

1. Place preserves in a small microwave-safe bowl, and microwave at HIGH 20 seconds, stirring once.
2. Add juice, stirring until smooth.
3. Spoon about 1/2 teaspoon preserves mixture into the center of each cookie.

Yield 3 dozen (serving size: 1 cookie)

1 2/3 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
7/8 cup butter, softened
3/4 cup packed brown sugar
1/3 cup white sugar
1 egg
1 1/2 teaspoons vanilla extract
1 cup milk chocolate chips
1 cup flaked coconut
1 cup chopped pecans

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Sift together the flour, baking powder, baking soda and salt; set aside.
3. In a large bowl, cream together the butter, brown sugar and white sugar. Beat in the egg then stir in the vanilla.
4. Gradually mix in the dry ingredients. Mix in the chocolate chips, coconut and pecans.
5. Roll dough into 1 inch balls and place the cookies 2 inches apart onto ungreased cookie sheets.
6. Bake for 8 to 10 minutes in the preheated oven.
7. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.

4 Eggs (cream with 2 cups Sugar)
1 1/2 cup oil
2 cups SIFTED Flour
2 teaspoons soda
2 teaspoons cinnamon
1 teaspoon salt
1/2 (or more) chopped nuts
3 cups (PACKED) grated carrots

1. Mix all ingredients, pour into 3 greased and floured pans OR 1 large pan.
2. Bake at 350 degrees for approximately 45 minutes.

USUALLY TAKES LONGER!

FROSTING

1 stick butter ( 1/4 cup)
1 lb.(16oz) powdered sugar
8 oz.cream cheese
1 teasp. vanilla
approx 1/2 c chopped peacans

1. Mix eggs and sugar together
2. Add oil to creamed eggs and sugar
3. Put all dry ingredients in and stir together
4. Add carrots and nuts; stir together.

Be sure to grease pan well and flour (tap excess flour out but it should coat all of bottom and sides.)