-inch-diameter cake pans with 1 1/2-inch-high
ream, whisk the egg yolks with the sugar until pale and
Heat oven to 375 degrees F. Place a heavy-bottom, ovenproof skillet over medium heat. Combine rub ingredients, brown sugar through olive oil, in a food processor until smooth, about 1 minute.
Spray chicken with cooking spray and place in skillet (with the side that has the skin removed facing down). Cook until browned, about 5 minutes. Turn off heat and flip chicken and coat the browned side with cocoa mixture. Place skillet in oven and cook until chicken is cooked through, about 15-20 more minutes.
Line bottom of an 8-inch square baking dish with wax paper; set aside.
Combine first 6 ingredients in a 2-quart casserole. Stir gently.
Add butter; microwave, uncovered, on High for 2 to 3 minutes.
Stir.
Stir in pecans.
Pour in prepared dish. Refrigerate until firm.
Yield:
16.
Double recipe for full bowl of fudge.
utter and stir in the cocoa powder, and hot water. Bring
n very well. Add the cocoa powder to the the pan
Put butter in bowl.
When the butter is soft, add the cocoa, dry milk, water and half of the sugar.
Mix together with a spoon. Add the rest of the sugar and mix again with the spoon.
Spread the fudge in a flat pan with a spatula.
Cool the fudge in the refrigerator for an hour.
Cut into squares and its ready to serve.
12-cup muffin pan with oil.
For the Cake
quare baking dish and line with parchment paper, letting the excess
Mix sugar, peanut butter and cocoa.
Melt butter and add to the dry ingredients along with vanilla.
Mix with wooden spoon. Put mixture into an 8-inch pan and refrigerate.
When chilled, cut into squares.
Fudge -- First, line a 8x8\" pan with either wax paper, parchment paper
Line 8 or 9-inch square pan with foil.
Butter foil and set aside.
In heavy 4-quart saucepan, stir together sugar, cocoa and salt.
Stir in milk.
Cook over medium heat, stirring constantly, until mixture comes to full, rolling boil.
Boil, without stirring, to 234\u00b0 or until syrup, when dropped in very cold water, forms a soft ball, which flattens when removed from water.
(Bulb of candy thermometer should not rest on bottom of saucepan.)
saucepan mix the sugar, cocoa and water into a paste
Grease a glass pie plate with margarine.
Preheat oven to 350\u00b0.
Sift flour, sugar and cocoa.
Melt margarine; mix with sugar.
Add eggs and vanilla; beat well.
Stir in nuts.
Pour into pie plate; bake for 30 minutes.
Line a 9x9-inch pan with foil; set aside.
In
Measure all ingredients first.
Melt butter or margarine.
Add cocoa.
Stir in powdered sugar quickly.
Add vanilla last.
Spray loaf pan with Pam.
Let stand in pan 1 hour, then it's ready to devour.
Boil sugar, cocoa, margarine and milk together for 1 minute, slowly stirring.
Remove from heat, add the rest of the ingredients.
Drop by spoonfuls onto wax paper.
Let cool.
Melt margarine in medium saucepan over medium heat.
Remove from stove.
Add 10x sugar, cocoa, peanut butter and vanilla. Stir until well mixed.
Pour into two 8-inch round cake pans. Make sure you spray pans with Pam or other cooking spray.
Cut cheese and butter up in saucepan; place over low heat until melted.
Place sugar and cocoa in large bowl; stir together. Pour melted cheese and butter over sugar.
Add vanilla and nuts. Mix well with wooden spoon.
Pour into large pan; chill 1 hour and cut into squares.
(I use large jelly roll pan.)
Store in airtight container.
Preheat oven to 325\u00b0.
Mix flour, sugar, soda, salt and cocoa. Add beaten eggs, buttermilk, oil, hot water and vanilla.
Mix by hand; mix well.
Pour into prepared muffin tins (use paper fillers).
Bake 15 to 20 minutes.
Cool.
Frost with favorite frosting.