The Stanly News and Press (Albemarle, NC)

Special Sections

December 3, 2012

Cook's Corner

Monday, December 3, 2012 — Simple desserts to make for the holidays.

German Chocolate Chip Cake

1 (18.25-ounce) package German chocolate cake mix without pudding

1 (9.9-ounce) package coconut-pecan frosting mix

1 cup water

1/2 cup vegetable oil

4 eggs

1 (6-ounce) package semisweet chocolate mini-morsels

Sifted powdered sugar (optional)



Combine first 5 ingredients in a large mixing bowl; beat at low speed of an electric mixer 4 minutes. Stir in chocolate morsels; spoon into a greased and floured 10-inch bundt pan. Bake at 350° for 1 hour and 5 to 10 minutes or until a wooden pick inserted in center comes out clean.

Cool in pan 10 minutes; remove from pan and let cool completely on a wire tack. Sprinkle with powdered sugar, if desired.

Yield: One 10-inch cake.

Pumpkin Pudding

1-1/2 cups cold milk

1 cup whipping cream, divided

1 package (3.4 ounces) instant vanilla pudding mix

1 teaspoon pumpkin pie spice

1 cup canned or cooked pumpkin

Additional pumpkin pie spice for garnish

Gingersnaps, optional

In a bowl, combine milk, 1/2 cup cream, pudding mix and pie spice; whisk until thickened and smooth, about 2 minutes. Stir in pumpkin. Spoon into dessert dishes. Whip the remaining cream until stiff peaks form; place a dollop on each serving of pudding. Sprinkle with pie spice. Serve with gingersnaps if desired.

Yield: 4-6 servings.

Chewy Brownie Cookies

2/3 cup shortening

1-1/2 cups packed brown sugar

1 tablespoon water

1 teaspoon vanilla extract

2 eggs

1-1/2 cups all-purpose flour

1/3 cup baking cocoa

1/2 teaspoon salt

1/4 teaspoon baking soda

2 cups (12 ounces) semisweet chocolate chips

1/2 cup chopped walnuts or pecans, optional

In a large mixing bowl, cream shortening, sugar, water and vanilla. Beat in the eggs. Combine flour, cocoa, salt and baking soda; gradually add to creamed mixture and beat just until blended. Stir in chocolate chips and nuts if desired. Drop by rounded teaspoonsfuls 2 inches apart on ungreased baking sheets. Bake at 375° for 7-9 minutes; do not overbake. Cool 2 minutes before removing to wire racks.

Yield: 3 dozen.

 

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