Heavenly S'more Brownies

Crust:
6 tablespoons unsalted butter, melted
1 1/2 cups crushed graham cracker crumbs
2 tablespoons sugar
Pinch fine salt

Brownie:
8 tablespoons (1 stick) unsalted butter
4 ounces unsweetened chocolate, chopped
1 cup packed light brown sugar
3/4 cup white sugar
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
4 large cold eggs
1 cup all-purpose flour

Topping:
4 cups large marshmallows

Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.

For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.

Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.

Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.

Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.

Easy Red Velvet Cake

1	box Betty Crocker® SuperMoist® German chocolate cake mix
1 1/4	cups water
1/2	cup vegetable oil
3	eggs
1	bottle (1 oz) red food color
1	tablespoon unsweetened baking cocoa
Frosting
2	oz cream cheese, softened
2	teaspoons milk
1 1/2	cups whipping cream
1/2	cup powdered sugar

	Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom and sides of 13x9-inch pan or two 9-inch round cake pans and lightly flour, or spray with baking spray with flour.Or line bottom and sides with parchment paper.
.	In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl occasionally. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan(s).
.	Bake as directed on box for 13x9-inch pan or 9-inch rounds. Cool completely.
	In chilled large bowl, mix cream cheese and milk until smooth. Beat in whipping cream and powered sugar with electric mixer on high speed, scraping bowl occasionally, until soft peaks form. Frost top of 13x9-inch cake or fill and frost cake layers. Store in refrigerator.

Cream Cheese Pound Cake

3	cups Original Bisquick® mix
1 1/2	cups granulated sugar
1/2	cup Gold Medal® all-purpose flour
3/4	cup butter or margarine
1	teaspoon vanilla
1/8	teaspoon salt
6	eggs
1	package (8 ounces) cream cheese, softened
	Powdered sugar, if desired

	Heat oven to 350°F. Grease and flour 10-inch angel food (tube) cake pan, 12-cup fluted tube cake pan or 2 (9x5-inch) loaf pans.Or use parchment paper as a liner.
	Beat all ingredients except powdered sugar in large bowl on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan.
	Bake 55 to 60 minutes or until toothpick inserted near center comes out clean. Cool 5 minutes; turn pan upside down onto wire rack or heatproof serving plate. Remove pan; cool cake completely. Sprinkle with powdered sugar.

Old Time Chocolate Fudge

3 cups sugar
4 heaping tablespoons cocoa
3 tablespoons light corn syrup
1 cup evaporated milk
6 tablespoons butter, plus extra for buttering dish
1 cup chopped pecans
1 1/2 teaspoons vanilla extract

Mix sugar and cocoa; add syrup and milk.
Cook in saucepan over medium heat until a small drop forms a soft ball in cold water (234 to 240 degrees F on a candy thermometer). Remove from heat.
Add butter, pecans, and vanilla. Beat with mixer or by hand. Pour into a slightly buttered oblong glass dish and cut into squares. Work fast, as mixture thickens quickly.

POUND CAKE

POUND CAKE

1 c. butter

5 eggs

1 2/3 c. sugar
2 c. cake flour
1 t. vanilla

Cream butter thoroughly.Gradually add sugar and continue to cream.Add eggs
(one at a time). Beat after each egg.Add flour gradually.Add vanilla.Line tube pan with parchment paper.Pour in batter,bake at 350 for 1 hour or until cake leaves sides of pan.Turn out on plate,remove pan and parchment paper.

GLAZE
Mix 2 c. sugar,2 T. hot water,2 T. melted butter,then add a small amount at a time-up to 1/3 c.water together and pour over cake while still warm

CAKES with OLD FASHION FLAVOR

ANGEL FOOD (SELF- FROSTING)

1/2 c. cake flour 1/2 t. cream of tartar
6 T. sugar 6 t. sugar
2/3 c. egg whites 1/8 t. almond extract

1/8 t. salt 1/2 c. coconut

Sift flour four times with 6 tablespoons sugar.Beat egg whites with salt until frothy;add cream of tartar and beat until stiff.Add remaining sugar,one tablespoon at a time,beating to blend.Add flavoring.Sift half of flour mixture over top;fold in lightly.Add last of flour and fold in thoroughly. Pour into parchment paper lined -ungreased 9 inch square pan.Sprinkle with coconut.Bake at 325 30-35 minutes.Stick toothpick in center of cake,when toothpick comes out clean cake is done.Turn out on flat plate,remove pan and parchment.Enjoy

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