Brown Velvet Cake & Icing

Brown Velvet Cake

I saw this recipe in a 1952 cookbook from the “Ladies of the three Methodist churches on Dunkinsville (Ohio) charge – Dunkinsville, Jacksonville and Cedar Mills” – my father's first pastorate while he was attending college. When I made the cake I made a few changes to make it simpler. There was a butterscotch icing recipe that accompanied this recipe, but I changed it, too. I added a little cocoa, decreased the sugar (hard to believe considering the amount of sugar in this cake & icing), used butter instead of shortening - and changed the name to “Brown Velvet Icing” The cake is very good – but very sweet.

2 cups brown sugar

½ cup sour cream

2 egg yolks

4 Tablespoons hot water

2 ¼ cups cake flour

½ teaspoon vanilla

½ cup shortening

½ cup water

5 teaspoons cocoa

¼ teaspoon salt

1 teaspoon soda

2 egg whites

Cream together the brown sugar and shortening. Add the sour cream and ½ cup water and mix well. Add 2 well beaten egg yolks. Combine cocoa with the hot water to make a paste and add. Mix together flour, salt and soda and combine with the other ingredients. Last, fold in stiffly beaten egg whites to which vanilla has been added. Pour into 2 layer pans and bake 30 minutes at 350 degree oven. Be careful not to overcook.

Brown Velvet Icing

2 cups brown sugar

1 stick butter (1/2 cup)

½ cup milk

2 teaspoons cocoa

½ teaspoon salt

2 ½ cups powdered sugar

Combine brown sugar, cocoa, shortening, butter and salt in pan; bring to a boil; add milk and boil 3 minutes. Cool and add powdered sugar and beat until thick.

Easy Brownie Dessert

This will look and taste like something that was complicated and took a long time. However, it is quick and easy.

EASY Brownie Dessert

1 box brownie mix (any kind)

1 pkg. instant chocolate pudding

1 small container whipped topping

1/2 cup crumbled toffee (You can find Heath Bar toffee crumbles next to chocolate chips in the grocery store.)

Follow the package directions to make and bake the brownies. Cool.

Follow the package directions to make the pudding.

Spread the pudding on top of the brownies in the pan. Spread the whipped topping on top of the pudding. Sprinkle the crumbled toffee pieces on top. Cut into squares and serve.

Variation: You can add a “kick” to this dessert by mixing a couple tablespoons of Kahlua to the pudding.

Variation: You can make it look fancier by putting it into a clear trifle bowl. First spread a layer of pudding on the bottom. Then break up the brownies and use half to make a layer of brownie pieces, then a layer of half the remaining pudding, and next a layer of half the whipped topping. Then another layer of brownie, pudding and whipped topping. Sprinkle the toffee pieces on top. Voila!

Variation: You can also experiment with various types of brownie mix and pudding flavors. However, you just can’t beat CHOCOLATE!

Peanut Butter Cookies (flourless)

After a reader asked about recipes for people with allergies, I started looking through my cookbooks to see what I could find. Here is a flourless peanut butter cookies that should fit the bill:

Peanut Butter Cookies (flourless)

1 c. peanut butter, plain or chunky (I prefer chunky)
1 c. sugar
1 egg, beaten
1 tsp. baking soda

Preheat oven to 350 degrees. Combine ingredients and mix well. Roll mixture into small balls and place on a cookie sheet that has been sprayed with cooking spray. Press each cookie lightly with a fork - forming a criss-cross design. Bake for 10 minutes. Cookies break easily when first removed from the oven and still hot. So let them stand for a few minutes to cool before taking off the cookie sheet. Enjoy!