Chocolate Raspberry Torte

These are the Brownies I made for the Christmas Relief Society Party, 2009

Joy in the Journey

This recipe is so simple yet delicious! It was brought to me from another Sister in the ward when we lived in California. She was a caterer. I don't have a picture but it is the dessert I took to the Relief Society Christmas Party

1 box of Brownie Mix (plus eggs, oil and water)
1 jar of Raspberry Preserves
whip cream
raspberries
Nuts (optional)

Make brownies using brownie mix and recipe on the box ( I used the Costco, Ghirardelli Triple Chocolate)
mix in nuts if you would like
pour batter in a greased round cake pan
Bake and cool.
Turn out on plate
Top with raspberry preserves and dot with whip cream and raspberries
keep cold until serving

Pecan Dream Bars

Some of you tried these at the craft activity...."come be corny with candy corn!" (great turn out! It was fun!) and asked for the recipe..Hope you enjoy!


I found this recipe one fall from a Paula Deen Magazine. It tastes wonderful! So close to eating Pecan pie. I have never found the almond brickle chips, so I have substituted white chocolate chips or milk, or semi-sweet chocolate chips. (I prefer the white). If any one knows where I can find Almond brickl chips...please let me know. I think that would make these irresistable.

makes 2 dozen

1 1/2 cups all-purpose flour
1 3/4 cups firmly packed brown sugar, divided
1/2 cup (1 stick) butter
4 large eggs
1/2 cup light corn syrup
1/3 cup butter, melted
1 teaspoon vanilla extract
1 1/2 cups chopped pecans
1 (8 ounce) package almond brickle chips

Preheat oven to 350 degrees F. Lightly grease a 13x9x2-inch baking pan.
Ina small bowl, combine flour, 3/4 cup brown sugar. Cut in butter with a pastry blender until mixture resembles coarse crumbs. ( I use my mixer) Press mixure evenly into prepared pan. Bake 15 min.
In a medium bowl (mixer again) Combine eggs, remaining 1 cup of brown sugar, corn syrup and melted butter; stirring until smooth. Stir in vanilla, pecans and brickle chips. Pour over hot baked crust. Bake 30 min. or until set. Cool completely before cutting into squares.

Toffee Pumkin Squares

This is another recipe I grabbed off the internet. I thought they sounded different and yummy. Just another way to make pumpkin during the fall season. This is what I took to Dave Williams baptism.

1 cup flour
1/2 cup quick oats
1/2 cup light brown sugar
1/2 cup butter
1 (1 pound) can pumpkin
1 (13 ounces) can evaporated milk
1/2 tsp. salt
2 eggs
3/4 cup granulated sugar
1/4 tsp. ground cloves
1/2 tsp. ground ground ginger
1 tsp cinnamon
1/2 cup chopped pecans
1/2 cup light brown sugar
2 Tbsp. melted butter

Combine flour, oats, brown sugar and butter in mixing bowl until crumbly. Press into ungreased 13X9X2 inch pan. Bake at 350 degrees F for 15 min. Combine pumpkin, milk, eggs, sugar, salt and spices. Beat well. Pour into crust. Bake for 20 min. at 350 degrees F.

Combine pecans, brown sugar and butter, Sprinkle over pumpkin filling return to oven and bake 15-20 min. cool before cutting.

Carmel Corn

This recipe came from my Mother. In the picture you can see the old paper she wrote the original recipe on. She discovered this one when she was living in Utah when I was just a baby....that would be about 38 years ago. While growing up she used to make carmel corn during the fall, close to Halloween. As my sisters and I started having kids we would get together at moms house to carve pumpkins and mom would make the carmel corn. We never had a bowl big enough to mix this in so she would use her large silver pot. We would leave the carmel corn in the pot and when ever you needed some you would go and tear off a hunk of popcorn for yourself. Who knows how many grimy hands were in and out of that community carmel corn pot......but we didn't care!

1 tsp. Vanilla
1 can Eagle Brand Milk
2 1/4 cups brown sugar
pinch of salt
1 cup Karo Syrup
1/4- 1/2 cup butter

makes enough for 20 apples or 3 gallons popcorn

*Make popcorn (I use my moms air popper)

*Measure out 3 gallons (maybe a little less if you really like the carmel gooey)

*Discard all unpopped kernals (so you don't break a tooth!)

*Set popcorn aside for later

*Put all ingredients in a heavy pot, except popcorn

*Stir constantly

*Cook to soft ball (I use a thermometer but my mom just cooks it until it starts to form a ball
when she drops it in a glass of cold water) careful not to burn this...it tastes
horrible.....trust me, I know!

*Pour over prepared popcorn and stir until popcorn is covered in carmel

*Butter hands (I use PAM)

*Roll into balls .... Or use a "community pot":)


This is so good that I have requests to bring it to the Craft Day in October! One more way to be corny!

Oatmeal Chocolate Chip Cookies

I discovered this recipe when a friend made them for us and dropped them off. They were the best Chocolate Chip Cookies I had ever had. We were living in Florida (2001) and I remember it was always so hard to get my cookies to puff up and not turn out flat When I baked them. (I think it was the humidity) These cookies turned out perfect every time, and tasted great! I found out that it was a recipe handed down to her, and every time I make them for some one, they always call for the recipe.


3/4 cup Brown Sugar
3/4 cup Sugar
2 Eggs

1 Cup Shortening
1 tsp. Vanilla

2 1/4 Cup Flour
1 tsp. Baking Soda
1 tsp. Salt

2 Cups Quick Oats
1 cup Milk Chocolate chips

Mix Sugar and eggs, beat until blended. Add the shortening and the vanilla. Cream. Dump flour, soda and salt in to mixer. Blend well, Stir in the oatmeal and the chocolate chips. Bake at 350 degrees for about 8-10 min. (I set my oven at 335 degrees, depends on how hot it gets). Makes about two and 1/2 doz. (They freeze well also)

I ALWAYS NEED TO DOUBLE THIS RECIPE!

Happy Apple Goodness

This is what's left of the dish i shared for a little get together. it got rave reviews! i thought there would be leftovers for me to indulge on later. nope. it is easy to cut in half to make it doable for little fams.

for the bottom white layer:
~2 (8oz) pkg. cream cheese
~1 cup powdered sugar
~squeeze of lemon juice
~spread over serving dish.
~cover with caramel
~sprinkle a large chopped symphony bar on top.
~serve with apples.
Enjoy! for those of you who remember good ol' Kati Hall this is from her. she calls it "Katherine Jones' Caramel Dip". i believe that Jones is her maiden name...so her grandma's recipe.