MORE DESSERTS

KENTUCKY DERBY COOKIE BARS
I needed more dessert than one pie would serve and I already had one crust and didn't want to make another, so I decided I could adjust my Kentucky Derby Pie recipe to make it in a casserole dish and therefore get 15-20 pieces instead of 8 pieces. I thought it turned out pretty good.

2 c. sugar
1 c. flour
1/2 c. melted butter
1 T. vanilla
4 eggs, beaten
1 c.(or more) pecan pieces
2 c. chocolate chips
1 unbaked pie shell
Roll out pie dough to cover bottom of 13x9 inch casserole dish.
Stir flour and sugar together with fork. Add butter and then eggs and blend. Add remaining ingredients (except pecans) and mix. Pour into unbaked pie shell top with pecans and bake at 325 degrees for 45-55 min. Top should be golden and the center should feel set. Cool, cut and serve.



MIXED BERRY COBBLER
This one is a bit labor intensive but well worth the trouble. I remember my Aunt Thelma making a wonderful cobbler that had the crust rolled around the filling kind of like a jelly roll so I started looking for a similar recipe on the internet. I found one that sounded right and with a little tweaking, I finally got the results I was looking for.

1 c. butter
2 c. sugar
1 c. water
1 c. vanilla brandy (I like Kashmir)
3 c. flour
1/2 t. salt
1 1/2 T. baking powder
1 c. butter
2/3 c. milk
4 c. berries (I prefer a mixture of blackberry, raspberry, and blueberry)(fresh is best but frozen will work)
4 T. sugar
Sugar Crystals

Preheat oven to 350.
Melt 1 c. butter in a big casserole dish, set aside.
Heat the sugar and water until sugar melts, set aside.

Sift dry ingredients and mix together. Cut butter into flour until fine crumbs. Add milk and work together until dough forms (add more flour if sticky). Turn onto lightly floured surface and knead 3 or 4 times. Roll 1/2 dough to 11 inches, 4 inches thick. Spread 2 cups berries over dough and sprinkle with 2 T. sugar. Roll up like a jelly roll. Repeat with other 1/2 of dough. Cut into 1 1/4 inch slices.
Place in pan over butter. Add brandy to water/sugar mixture and pour over slices. Sprinkle with sugar crystals. I usually check half way through baking to see if it needs more crystals.
Bake one hour. Serve warm with vanilla ice cream.



SERIOUSLY CHOCOLATY BROWNIES

5 ounces semisweet or bittersweet chocolate, chopped
1/2 c. butter, cut into pieces
2 T. cocoa powder
1 c. sugar
1 t. vanilla extract (more if using imitation)
3 large eggs
3/4 c. flour
3/4 c. semi-sweet chocolate chips

Preheat oven to 350 and place rack in center of oven. Butter 8 inch square pan.
Melt the chocolate and butter. Remove from heat and stir in cocoa and sugar. Whisk in the vanilla and eggs, one at a time, beating well after each addition. Finally, stir in the flour, salt and chocolate chips.

Pour into pan. Bake for about 30 min. or until toothpick comes out with moist clumps. Cool on wire rack.

SWEETS

SUGARED PECANS
This came from Anne Stovall.

Beat: 1 egg white until foamy
Add: 4 c. pecan halves
Mix: 1/2 c. sugar, 1 1/2 T. cinnamon, 1/4 t. salt
Add pecan halves to dry mixture to coat. Put in single layer on cookie sheet. Bake at 300 degrees for 30 min. Stir every 10 mins.


GOOEY SNICKER BROWNIES
18 servings.
1 Bag Caramels
2/3 c. evaporated milk (small can)
1 German chocolate cake mix (without pudding)
1 c. chopped peanuts
12 oz. chocolate chips
3/4 c. butter (do not melt)

Divide can of milk into equal portions.
Put caramels in bowl and add one portion of the milk. Set aside.
In another bowl, mix the cake mix butter and remaining portion of milk. Mix well. Batter will be very thick. Add nuts and mix. Spread half of the batter into the bottom of a 9x13 pan. Bake for 6 mins. at 375 degrees. While this is baking, microwave caramels until smooth and creamy. Take brownie out of the oven and sprinkle with chocolate chips. Pour melted caramel over chocolate chips and smooth. Dollop the rest of the batter on top of caramel in pieces. You won’t be able to smooth this over the caramel, but just make each piece equal in thickness. Bake for 18 mins. Let Cool. Refrigerate before cutting to set the brownies. Serve cold or room temp.