Lava cakes

Yes... this is COMPLETELY bad for you... but it tastes ohhh so very good. Before you check out the recipe... I feel the duty to tell you it is 621 Calories for one of these babies! (don't say I didn't warn you). This is definitely something that I will make if we have friends over for dinner. The recipe makes 6 lava cakes. I went ahead and took 3 of them upstairs to our neighbors so I wouldn't feel tempted to munch them. They said they tasted gourmet, and I agree. I don't feel it had anything to do with my abilities.. so go ahead and give it a try if you want to do something special when you have friends over (or if you have a big family). We served them still warm as the recipe suggests. I may warm the last one up in the microwave to see if leftovers work, and I'll let you know how that panned out.

Chocolate Crackle cookies

1/4 cup shortening, melted
1/4 cup cocoa
1/2 cup oil
2 cups sugar
4 eggs
2 teaspoons vanilla
2 1/2 cups flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/2 cup walnuts, chopped (optional)
1/2 cup chocolate chips (optional)
1/2 to 1 cup powdered sugar

Preheat oven to 350 degrees. In a large mixing bowl, cream together shortening, cocoa, oil, sugar, eggs, and vanilla until well mixed. Add flour, salt, and baking powder. Mix well, then add walnuts and chocolate chips, if desired. (Dough will be very sticky and almost runny.) Refrigerate dough for 2 to 3 hours or overnight. Drop and gently roll dough by tablespoonfuls in powdered sugar, being careful not to overhandle dough. Place on a greased or wax paper-covered cookie sheet. Bake for 9 to 10 minutes. Do not overbake. The cookie dough may be stored in the refrigerator for up to 5 days; baked cookies will store for at least 2 weeks, if well covered and refrigerated. These cookies freeze beautifully. Makes approximately 5 dozen cookies.

Cook's notes: These cookies are like poetry in motion. You will find that these are my most favorite cookies to take to any function. I usually double the recipe because, as the recipe says, they freeze beautifully! (You will end up with 2-3 gallon bags full of cookies if you double to recipe) What's wonderful is that you can literally eat these straight from the freezer. I am all about doing mass baking! Be prepared to have some amazingly messy hands by the time you are done rolling these babies out. The toughest part about this recipe is keeping the dough hard enough to be rolled in the powdered sugar. Here is the technique that I've found works best for me (since the dough gets incredibly sticky by being out of the regrigerator or being handled) : First of all, I do use my tablespoon to scoop the dough; you do not need to be precise about it though (I tend to get way too much dough if I don't do this). Once the first batch is going, roll as many of the dough balls as you can within the first 6-7 minutes of baking your first batch, meanwhile putting them in a bowl or tupperware container (I prefer to use my 1/2 gallon size just because it usually accommodates 15 balls for one layer- which is how many cookies fit on a 16 by 24 in. baking sheets). Put these in the freezer while you prepare the batch that will go in the oven- roll balls and roll in powdered sugar. Once that batch goes into the oven, roll more balls and put them in a second bowl/container. Put these into the freezer, and pull the balls that were initially frozen; roll them in the powdered sugar just a couple minutes before the second batch is done. However you find works best for you, just be sure to keep the dough in the refrigerator or freezer when not being worked with.
Phew!! Yes.. this is a lot of baking at once and a lot of rolling, but the end results are well worth it!
Baking all these cookies works best with using 3 rotating cookie sheets.
These cookies peel off of baking mats so wonderfully! If you do not have a baking mat, then I would suggest using the wax paper (they do sometimes stick excessively to these on occasion, but not as much as to a plain baking sheet)- definitely find out what works best for you. Do take note that you will not get the "crackle" effect if you roll the dough in the powdered sugar too far in advance, that's why I tend to roll them in the powdered sugar no more than a couple minutes before putting them in the oven. Additionally, do not be conservative with the powdered sugar, make sure and coat it when rolling. One final thought- let the cookies cool for a few minutes before removing from the cookie sheet/baking mat/wax paper.

Preparation time: 15 minutes Active prep/baking time : 2-3 hours (when doubled)
Source of recipe: Lion House Classics

Just a thought... you can google "chocolate crackle cookies" in images if you want to see a picture of these cookies... I plan on eventually posting pictures with the recipes.

Picnic Brownies

4 ounces baking chocolate
1 cup butter
2 cups sugar
2 teaspoons vanilla
1 teaspoon salt
4 eggs
1 3/4 cups flour
2/3 cup walnuts, pecans, or almonds, chopped (optional as always)
1 cup chocolate chips

Grease two 9-inch round pans. In top of double boiler or microwave-safe bowl melt chocolate and butter. In medium bowl mix sugar, vanilla, and salt; add to melted chocolate mixture and blend well. Add eggs, one at a time, beating well after each addition. Add flour and mix well. Divide batter equally into prepared pans. Spread evenly and sprinkle top of each with chopped nuts and chocolate chips. Bake at 350 degrees for 25 minutes. (Do not overbake.) Allow to cool completely before cutting. Run a thin knife between pan and brownies and turn upside down.
You may need to shake hard to release brownies from pan. With knife that is longer than brownies are wide, cut brownies by pressing knife straight down through brownies; cut into 8 pie-shaped pieces. Makes 16 brownies.

Note: These brownies are named Picnic Brownies because they stack and travel very well.

Cook's notes: This recipe really does do best in round pans. When I do try it in a rectangular
9 x 13, I usually end up under baking the center.

Preparation time: 15 mins
Source of recipe: Lion House Classics

Banana Bread

1 1/4 cups sugar
1/2 cup stick margarine or butter, softened
2 large eggs
1 1/2 cups mashed ripe bananas (3 to 4 medium)
1/2 cup buttermilk (yogurt or soured milk are great substitutions)
1 teaspoon vanilla
2 1/2 cups all-purpose flour*
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired

1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°. Grease bottoms only of 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 inches, or 1 loaf pan, 9 x 5 x 3 inches, with shortening.
2. Mix sugar and margarine in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. [Mix the following ingredients in separate bowl before adding to original mixture, this helps to prevent baking soda pockets from occuring.] Stir in flour, baking soda and salt just until moistened. Stir in the nuts. Pour into pans.
3. Bake 8-inch loaves about [45 mins -]1 hour, 9-inch loaf about [1-] 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 5 minutes in pans on wire rack. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely before slicing [NOT necessary, but definitely for about 10 mins]. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
*If using self-rising flour, omit baking soda and salt.

Cook's notes: I have found that the 8-inch loaves cook more evenly than the 9-inch. Additionally, if you can find seamless bread pans, then it is incredibly easy to get the finished loaves out. I frequently replace the buttermilk with yogurt if I have it on hand (since it's abnormal for me to have buttermilk on hand). You can also make "buttermilk" on your own if you do not have any by combining 1 C milk and 1 Tbsp vinegar or lemon juice and letting it sit for about an hour (this will make double what you need for this recipe, but you half that mixture). Also, spoiled milk works wonderfully in substitution for buttermilk! I typically mix the flour, baking soda and salt in a separate bowl before adding to the recipe, otherwise you risk having pockets of baking soda (yuck!!!!), this frequently happens when I am being lazy.

Prep time:15 min; Bake time:1 hr
Source of recipe: Betty Crocker's New Cookbook

Lemon Bars

1/2 cup soft butter or margarine
1/4 cup powdered sugar
1 cup flour
2 eggs
1 cup sugar
2 tablespoons flour
2 tablespoons lemon juice
Grated rind of 1/2 lemon

Cream butter and powdered sugar; add flour. Spread in 8x8-inch pan and bake at 325 degrees for 15 to 20 minutes. While crust is baking prepare next layer: Beat eggs slightly; add sugar, flour, lemon juice, and rind. Mix well and pour over hot crust. Bake for an additional 18 to 25 minutes at 325 degrees. Remove from oven and sprinkle with sifted powdered sugar. Cool slightly before cutting into finger cookies. Good served with vanilla ice cream.

Note: This recipe may be doubled and baked in a 9x13-inch pan.

Baker's notes: If you wait a few minutes before sprinkling the sugar on top, then it will stick, but the temperature of the bars will not cause the powdered sugar to "melt" into it. If you wait to cut the bars until the following day, that is best. Additionally, this dessert does tend to taste best the following day, as the lemon flavor stands out more. Wait to cover until completely cooled. If you double the recipe, baking for 20 and 25 minutes (respectively) will typically cook the dessert fully (varies by oven).

Total time start to finish: 1 hr
Source of recipe: Lion House Classics