Congo Squares
3/4 c butter
1 lb brown sugar
Melt together until sugar dissolves. Allow to cool and add:
3 eggs, one at a time
1 tsp. vanilla
In a separate bowl, sift together:
2 1/2 c flour
2 1/2 tsp baking soda
1 tsp salt
Add butter/sugar mixture to flour mixture. When batter is completely cool, add:
1 12oz. bag chocolate chips
chopped walnuts, if desired.
Pour into greased and floured 9 x 13 x 2 pan. Bake at 350 for 30-35 min, until golden.
Mom's Peach Pie
Crust:
1 cube butter
2 Tbsp granulated sugar
1 c flour
pinch salt
Combine dry ingredients, then cut butter in. Press into pie tin and flute edges. Bake at 350 for 15-20 min.
Filling:
1/2 c cold pineapple juice
1/4 c corn starch
pinch salt
3/4 c sugar
1 sm pkg Peach Jell-O
2 Tbsp lemon juice
4 large peaches
Add 2/3 c boiling water and cook until thick; add Jell-O and boil 1 min. Remove from heat and add lemon juice. Let set up partially in bowl, then cut peaches into mixture and pour into crust. Keep refrigerated.
Sour Cream Chocolate Cake
2 c flour
2 c sugar
1 tsp baking soda
1/2 tsp salt
1 c water
1 c butter
1/4 c baking cocoa
1/2 c sour cream
2 eggs
1 c chocolate chips
Combine flour, sugar, soda and salt; set aside. In a medium saucepan, over medium heat, melt together butter, cocoa and water; bring to a low boil. Pour into flour mixture and stir to combine. Beat in sour cream and eggs. When mixture has cooled sufficiently, stir in chocolate chips. Pour into greased 9 x 13 x 2 pan and bake at 350 for 35-38 min. Cool for 5 min.
Frosting:
1/4 c butter
3 Tbsp milk
2 Tbsp baking cocoa
2 c powdered sugar
1 tsp vanilla
While cake is cooling, combine butter, milk and cocoa in saucepan; bring to a boil. Remove from heat, stir in vanilla and powdered sugar, mixing until smooth. Pour over warm cake.
