Hot Cocoa Syrup

2 cups sugar
1 cup cocoa powder
1/4 tsp. salt
1 1/3 cups hot water
3 tsp. vanilla

  1. In a medium saucepan, add sugar, cocoa powder, salt and hot water. Cook over medium heat, stirring constantly, until mixture comes to a boil.
  2. Boil and stir for 2 minutes.
  3. Remove from heat and add the vanilla.
  4. Stir into warmed milk and enjoy!

*Note: For creamier hot cocoa, add cream or evaporated milk.
Yield: 4 quarts

Source: Loretta Willis

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No Bake Cookies

A favorite late-night treat! (Could this explain why our diet goals are hard to reach??)

2 cups white sugar
1/4 cup unsweetened cocoa powder
1/2 cup milk
1/2 cup margarine (1 stick)
1 tsp vanilla extract
1 pinch salt
1/2 cup chunky peanut butter
3 cups oats (quick or regular)

  1. In a saucepan over medium heat, combine sugar, cocoa, milk  and margarine.
  2. Bring to a boil, stirring occasionally.
  3. Boil for 1 minute, then remove from heat.
  4. Stir in vanilla, salt, peanut butter and oats.
  5. Drop by rounded spoonfuls onto waxed paper.
  6. Allow cookies to cool for at least 1 hour.

Texas Sheet Cake

This recipe makes a 12″ x 17″ pan (one-and-a-half times the original recipe).

Cake
3 cups sugar
3 cups flour
6 Tbsp cocoa powder
2 1/4 cups buttermilk
1 1/2 cups water
3 cubes butter
3 eggs
1 1/2 tsp cinnamon
1 1/2 tsp baking soda
1 1/2 tsp vanilla

Frosting
6 Tbsp cocoa
1 1/2 cube butter
9 Tbsp milk
1 1/2 lb powdered sugar
1 1/2 tsp vanilla
1 1/2 cups chopped nuts

DIRECTIONS for Cake: Sift flour and sugar together. In a saucepan, bring to a boil the butter, cocoa, buttermilk, and water. Add to flour and sugar and mix. Add eggs, cinnamon, soda, and vanilla. Pour into greased pan (12×17) and bake at 350 degrees for 26 minutes or longer. This thicker cake requires longer to bake than the “original” recipe.

DIRECTIONS for Frosting: Bring to a boil cocoa, butter, and milk. Remove from heat and add vanilla. Mix together powdered sugar and vanilla. Pour the cocoa mixture into this and beat well. Add nuts, if desired. Ice cake while warm, but not too warm or else the frosting will run off the sides (I’ve done this several times!). It’s a delicate line between too warm and too cool so just keep touching it lightly to test temperature.

Notes from Mom: I usually just put the sugar and flour mixture into a bowl and stir with a wire whisk to mix together thoroughly. I stir both the cake and frosting mixtures with a wire whisk while they are coming to a boil to make them smooth. When I add the chocolate mixture, I use an electric hand mixer until well blended.
I make the frosting about halfway through the cooking time so that it is quite hot when the cake comes out. Using an electric hand mixer breaks up the powdered sugar better and makes it smoother. Let cake cook until slightly warm. Gently pour the frosting on then smooth it out to the edges. I have found that if I wait too long the frosting begins to set up too fast and doesn’t spread out as nice nor look as smooth.

Recipe for 11″ x 16″ pan (original recipe)
Cake
2 cups sugar
2 cups flour
4 Tbsp cocoa
1 1/2 cups buttermilk
1 cup water
1/2 cup butter
2 eggs
1 tsp cinnamon
1 tsp baking soda
1 tsp vanilla

Frosting
4 Tbsp cocoa
1/4 cup butter
6 Tbsp milk
1 lb powdered sugar
1 cup chopped walnuts (optional)
1 tsp vanilla

Follow the same directions above for Cake and Frosting.