Coffee Congo Bars
1 lb. brown sugar
1 cup vegetable oil
1 cup nuts
3 cups flour
12 oz. pkg. chocolate
chips
1 tsp. baking soda
2 eggs
1 tsp. vanilla
1 cup warm coffee
1/2 tsp. salt
Mix brown sugar, eggs, oil and vanilla thoroughly. Sift flour, soda and salt. Add alternately with coffee, pour mixture into two 9x13 pans. Sprinkle top with chocolate chips and nuts. Bake 25-30 minutes at 350°. Slice into bars. These freeze well and keep in containers for several weeks.
Cabbage Casserole
3 cups coarse chopped
cabbage
1 lb. ground beef
1 small onion, chopped
3 tbsp. uncooked rice
1 - 10 oz. can tomato soup
1 soup can water
Place cabbage in buttered casserole. Brown ground beef with onion. Add rice, soup and water. Simmer 10 minutes. Pour over cabbage. Bake two hours at 325°.
Peanut Butter
Lover’s Cake
3 eggs
1-2/3 cups sugar,
divided
1-1/2 cup milk, divided
3 squares (1 oz. each)
unsweetened chocolate,
finely chopped
1/2 cup shortening
1 tsp. baking soda
1/2 tsp. salt
Peanut Butter Frosting:
2-8 oz. pkgs. cream
cheese, softened
1 can (14 oz.) sweetened
condensed milk
1-1/2 cup peanut butter
1/4 cup salted peanuts,
chopped
3 milk chocolate candy
bars (1.55 oz. each)
broken into squares
In a saucepan, whisk 1 egg until blended. Stir in 2/3 cup sugar, 1/2 cup milk and chocolate. Cook and stir over medium heat until chocolate is melted and mixture just comes to a boil.
Remove from heat; cool to room temperature. In a mixing bowl cream shortening and remaining sugar. Add remaining eggs, one at a time, beating well after each. Beat in vanilla. Combine alternately with remaining milk. Add chocolate mixture; mix well. Pour into three greased and floured 9” round baking pans. Bake at 325° for 25-30 min. or until toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks. For frosting, in a mixing bowl beat cream cheese until light and fluffy. Gradually add milk and peanut butter, beating well after each addition. Spread between layers and over top and sides of cooled cake. Sprinkle with peanuts. Garnish with candy bars. Yield: 12-14 servings.
To share recipes with The Prospect-News readers mail to P.O. Box 367, Doniphan, MO 63935 or call Laura Sue at home 573-996-5455.