Fudgie Brownies

Ingredients:

3/4 C Butter
1/2 C Cocoa
3 Eggs
1 1/2 C Sugar
1 t vailla
3/4 C Flour

Frosting

3 T Butter
3 T Milk
3 T Cocoa
1 t Vanilla
3 C Powdered Sugar

Method:
Melt butter and add cocoa powder, cool to just warm and beat in eggs and sugar until thick. Add remaining ingredients and pour into greased (9x13) pan, spread evenly.
Bake at 350 for 30-35 minutes, do not overbake.

Frosting:
heat butter, milk and cocoa until combined, remove from stove and add vanilla and sugar, beat with a wisk and pour over brownies while still warm (you can add sprinkles or toffee chips if you like).

KEY:- cut when completeley cooled.

Note: I think if you put these in tartlet tins, they would end up like two bite brownies.

Sugar Cookies

These are Andrew's favorite

Ingredients:
3 1/4 C Flour
1 1/2 C Sugar
2 1/2 t Baking Powder
1 1/3 C Butter
2 Eggs
2 T Milk
1 t Vanilla

Method:
Combine flour, sugar, b.p. in a large bowl and cut in butter until fine and crumbly with a pastry cutter or mixer.
in a smaller bowl combine wet ingredients and mix well, add to dry until thoughroughly mixed.

Wrap in plastic wrap and chill dough for 2-3 hours.

Roll out 1/8"-1/4", but only 1/3 of the dough at a time, keep rest in fridge. Cut into shapes. Bake on a lightly greased sheet at 400 for 7-8 minutes.

Variation: Butterscotch Pecan,
Substitute 2 C brown sugar for 1 1/2 C white Sugar. Add 1 C finel chopped pecans.

Note: Doubles well.
To get even coloured cookies, I bake a whole sheet of one shape at a time (all hearts, or all stars)

Betty Stratford's Lemon Loaf

When I got married my Mum's friends through me a shower where they all gave me one of their favorite recipes, this one was much coveted when they found out Mrs. Stratford gave it to me, I guess it was a secret....but I am not one for not sharing good recipes, so enjoy!

Ingredients:

1/2 C butter
1 C White Sugar
Grated lemon rind
1 1/2 C sifted flour
1t baking powder
2 eggs
1/2 C milk

Glaze

Juice from one lemon
1/2 C White Sugar

Method:

Set oven at 350, grease and flour a loaf pan (9x5x3)

Cream butter with sugar, beat in eggs one at a time and then add milk.

Sift and fold into the mixture flour and baking powder, add lemon rind.

Pour evenly into loaf pad and bake for 45 minutes or until an inserted knife comes out clean.

Place loaf onto cooling rack (over a plate) and spoon glaze evenly over the top. Mrs. Stratford said she poked holes in the top with a fork first to let the glaze in, but I have never been able to do this without breaking the crust.

Slice when completely cool.

Sweet Potato Lasagna

I havn't tried this yet, but it's on my to-do list, if anyone tries it before me please let me know how it goes.

Ingredients

• 3 lbs (1.5 kg) sweet potatoes
• 2 tbsp (25 mL) olive oil
• 1 tsp (5 mL) salt
• 8 lasagna noodles

sauce:

• 3 Tbsp (50 mL) vegetable oil or butter
• 1/4 cup (50 mL) all-purpose flour
• 4 cups (1 L) 1% milk, hot
• 1 tsp (5 mL) salt or to taste
• 1/4 tsp (1 mL) pepper
• generous pinch nutmeg
• pinch cayenne
• 2 cups (500 mL) grated mild cheese (e.g. Lappi or mozzarella)
• 1/4 cup (50 mL) grated Parmigiano Reggiano

Get Cooking!

1. Peel sweet potatoes, cut into 1/4-in. (5-mm) slices, toss with olive oil and salt and place in a single layer on a parch­ment-lined baking sheet. Roast in a preheated 400°F (200°C) oven until lightly browned, about 30 minutes.

2. Meanwhile bring a pot of water to a boil. Add 1 tbsp (15 mL) salt. Cook noodles 3 to 5 minutes, until just tender. Rinse in cold water and arrange in a single layer on wet tea towels.

3. Melt butter in a large saucepan, whisking in flour. Cook gently, without browning, about 2 to 3 minutes. Whisk in hot milk and bring to a boil, stirring until mixture thickens. Season with salt, pepper, nutmeg, cayenne to taste.

4. To assemble, spoon about 1/2 cup (125 mL) sauce over the bottom of an oiled 9- x 9-in. (2L) baking dish. Line with a layer of noodles, then a layer of roasted sweet potatoes. Spread with 1 1/2 cups (375 mL) sauce and half the grated mild cheese. Repeat layers. Sprinkle with Parmigiano Reggiano.

5. Bake in a preheated 350°F (180°C) oven for 25 to 30 minutes, until bubbling and browned on top. Let rest 10 minutes before serving. Makes 8 to 10 servings.