Desserts
Desserts: brownies, chocolate espresso pudding, peanut butter fudge, whole wheat java chocolate cake and yeast-raised glazed doughnuts.
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Pumpkin Pie from Scratch Recipe
Pumpkin pie from scratch with homemade or canned puree, eggs, sugar, evaporated milk and spices in a par-baked butter crust. A 9-inch pie baked at 375°F.
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Hershey’s Best Brownies Recipe (Reduced Sugar Version)
Hershey’s Best Brownies adapted from the cocoa label with half the sugar: melted butter, cocoa and 4 eggs, baked in a 9×13 pan at 350°F. Makes 24.
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Easy Five-Ingredient Peanut Butter Fudge Recipe
Peanut butter fudge made with butter or coconut oil, creamy peanut butter, raw honey, vanilla and sea salt. Melt, stir, chill 4 hours in an 8×8 pan.
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Yeast Raised Glazed Doughnuts Recipe (1956 Betty Crocker Picture Cookbook)
Yeast raised glazed doughnuts adapted from a 1956 Betty Crocker recipe: soft dough, two rises, rolled 1/3 inch thick, fried at 375°F. Makes about 2 dozen.
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Chocolate Espresso Pudding Recipe (Presso Espresso Maker)
Stovetop chocolate espresso pudding made with fresh espresso, milk, cornstarch and semisweet chocolate chips. Fills 6 small jars; chill at least 2 hours.
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Whole Wheat Java Chocolate Cake Recipe
Whole wheat java chocolate cake with pastry flour, cocoa, buttermilk and hot espresso or coffee. One 8×8 cake (9 squares), baked 30-35 minutes at 350°F.