February 24, 2015

Hersheys Cocoa Fudge Frosting

3 c sugar
2/3 c Hersheys cocoa
1/8 T salt
1/4 c butter
1 1/2 c milk
1 t vanilla extract

Mix sugar cocoa & salt in heavy 4 qt sauce pan
Stir in milk
Cook over medium heat stirring constantly until mixture comes to boil
Boil without stirring until mixture is 234 F
Remove from heat
Add butter and vanilla
Do NOT stir

Pour over cake
Do not double recipe

February 21, 2015

McCalls Busy Mothers Italian Lasagna


1 lb. ground beef
1 #2 1/2 can tomatoes
1 (15 oz.) can tomato sauce
2 env. spaghetti sauce mix
12 oz. lasagna noodles
12 oz. thin sliced mozzarella cheese
2 c. ricotta cheese
1/2 c. grated Romano cheese

Brown meat; drain. Add tomatoes, tomato sauce, 2 envelopes spaghetti sauce mix. Cover and simmer for 1 hour; stirring occasionally. Cook noodles in boiling salted water for 12 minutes; drain.
Place small amount of sauce on bottom baking dish. Place 1/3 noodles on sauce, cover with 1/3 sauce. Add half the mozzarella, then half the ricotta. Layer noodles, sauce, mozzarella, ricotta, noodles and sauce. Top with Romano cheese. Bake at 350 degrees for 25 minutes. Let set for 10 minutes before serving. (I use cottage cheese and mozzarella cheese instead of ricotta and Romano cheese.)


February 20, 2015

McCall's Best Chocolate Cake


How to make it

  • In medium bowl, combine cocoa with boiling water, mixing with wire whisk until smooth.
  • Cool completely.
  • Sift flour with soda, salt and baking powder.
  • Preheat oven to 350F.
  • Grease well and lightly flour three 9 by 1 1/2 inch layer-cake pans.
  • In large bowl of electric mixer, at high speed, beat butter, sugar, eggs, and vanilla, scraping bowl occasionally until light-about 5 mins.
  • At low speed, beat in flour mixture (in fourths), alternately with cocoa mixture (in thirds), beginning.
  • and ending with flour mixture.
  • Do not overbeat.
  • Divide evenly into pans;smooth top. Bake 25 to 30 mins.
  • , or until surface springs back when gently pressed with fingertip.
  • Cool in pans 10 mins.
  • Carefully loosen sides with spatula; 4. Remove from pans; cool on racks.
  • Frosting:In medium saucepan, combine chocolate pieces,cream, butter;stir over medium heat until smooth.
  • Remove from heat.
  • With whisk, blend in 2 1/2 cups confectioners' sugar.
  • In bowl set over ice(I use ice cubes) beat until it holds shape.
  • Filling: whip cream with sugar and vanilla;refrigerate.
  • To assemble cake: On plate place a layer, top side down;spread with half of cream.
  • Place second layer, top side down;spread with rest of cream.
  • Place third layer, top side up. To frost: With spatula, frost sides first,covering whipped cream;use rest of frosting on top, swirling decoratively.
  • Refrigerate at least 1 hour before serving.

February 19, 2015

Grandmas chocolate fudge frosting

 Makes enough for a 9×13 pan of brownies, approximately ½ inch thick
First make and cool a pan of your favorite brownies, cookie bars, cake etc
  • 6 T milk
  • 6 T butter
  • 1 1/3 C sugar
  • ¼ t salt
  • 1 t vanilla
  • ¾ C good quality semi-sweet chocolate chips*
*Higher amounts of cacao in the chocolate chips help the frosting set.  My grandmother swears Ghirdellhi is the only way to go.  I used Guttiard and it was fine.  Any high quality semi-sweet chocolate chip should work.
Combine milk, butter and sugar in sauce pan on stove.  Turner on burner to medium.  Stirring constantly, the mixture will heat and boil.
When it hits a rolling boil, continue and stir constantly for 1 minute.
Remove from heat.  Quickly add salt, vanilla and chocolate chips.
Stir continually until items combine and blend.  Watch closely, the mixture will go from shiny to flat in color.  This means it is cooling and starting to set.  When it appears thick (around 5 minutes after removing from heat), pour over brownies and spread quickly.  I mean VERY quickly.  You have about a minute until it hardens.  If you are using sprinkles etc keep them close at hand.
Cool, cut and serve.  Then say “thank you!!!” to my grandma Eleanor!