GRANDMA PINDERSCHRISTMAS COOKBOOK

And some hints from the family

4 large eggs

2 cups sugar

3/4 cup butter, melted

2 teaspoons vanilla extract

1 1/2 cups flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/3 cup cocoa

1 1/2 cups chocolate chips

CHOCOLATE CHIP BROWNIES

Lightly beat eggs then add sugar, butter

and vanilla. Stir well till all combined and

butter does not separate from mixture.

Sift together flour, cocoa, baking powder

and salt. Add flour mixture to egg mixture

in thirds. mix just until all blended. Fold in

Chocolate Chips. Spoon into a greased and

floured 9 x 13 pan. Spread to edges. Bake

in a 350 degree oven for 30-35 minutes.

Let cool in pan. Heaven in a cup.

www.chocolatechocolateandmore.com

2 cups semi-sweet chocolate

chips

4 Tablespoons Water

8 eggs separated

1 tsp vanilla

2/3 cup sugar

Butter and sugar for coating

pie plate

CHOCOLATE MOUSSE PIE

Butter a pie plate then coat with granulated sugar, set

aside.

Melt chocolate with water in medium saucepan over low

heat, stirring until smooth. Remove from heat. Stir in egg

yolks, 1 at a time, add vanilla. In large mixing bowl, beat

egg whites until foamy. Gradually add in sugar, continue

beating until stiff peaks form. Stir about 1/2 cup of egg

whites into chocolate mixture then fold chocolate into

remaining egg whites. Pour 4 cups (about 1/2) of mixture

into prepared pie plate.

Chill remaining mixture. Bake at 350 degrees for 25

minutes or until just set. Let cool then chill for 1 hour.

Crust will sink in. Spoon mousse into shell, chill for 3

hours before serving. This pie can be frozen, Set out on

counter at least 30 minutes before serving.

YUMMY!

Servings: 48 small

bars or 24 larger bars

Prep Time: 15 min

Cook Time: 30 min

Difficulty: Easy

www.pauladeen.com

PUMPKIN SQUARESBars:4 eggs 1 2/3 cups granulated

sugar 1 cup vegetable oil 15-ounce

can pumpkin 2 cups sifted all

purpose flour 2 teaspoons baking

powder 2 teaspoons ground

cinnamon1 teaspoon salt1 teaspoon

baking soda

Icing:8-ounce package cream

cheese, softened1/2 cup butter or

margarine, softened2 cups sifted

confectioners’ sugar 1 teaspoon

vanilla extract

Preheat the oven to 350 degrees. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda.Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13x10 inch baking pan.  Bake for 30 minutes. Let cool completely before frosting. Cut into bars.To make the icing:Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth.  Add the sugar and mix at low speed until combined.  Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

MMMM…

3 eggs

1 cup sugar

2/3 cup pumpkin puree

1 teaspoon lemon juice

3/4 cup flour

1 teaspoon baking powder

2 teaspoons cinnamon

1 teaspoon ginger

1/2 teaspoon nutmeg

1/2 teaspoon salt

PUMPKIN ROLL

Filling:

1 1/2 cups cream

8-ounce tub

mascarpone cheese,

room temperature

3/4 cup powdered

sugar

1 teaspoon cinnamon

1 teaspoon vanilla

Put the eggs and sugar in a large bowl.

Beat with an electric mixer until lemon

yellow and foamy. The eggs are ready when

you lift a spoon out and it falls back into

the bowl and looks like ribbons.

Add pumpkin and lemon juice. Fold until

combined. Sift the flour, baking powder,

cinnamon, ginger, nutmeg, and salt over

the bowl. Gently fold the flour in.

Line a 10×15 jelly roll with parchment

paper and spray with cooking spray. Pour

the batter into the pan and spread evenly

into the corners.

AND CONTINUED…Bake in a preheated 350 degree oven for 15

minutes. Cool for 10 minutes in the pan. Take

a hand towel and generously sprinkle with

powdered sugar. This helps the cake not stick

to the towel. Liberally sprinkle the top of the

cake with powdered sugar. Roll the cake up in

the towel. Let cool completely.

Whip the cream with an electric mixer until it

forms stiff peaks. In another bowl, beat

mascarpone with powdered sugar, cinnamon,

and vanilla. Fold together. Unroll the cake and

spread the filling evenly over the cake.

Roll the cake back up. Sprinkle with more

powdered sugar. Slice and serve.

STILL GOING…Put the eggs and sugar in a large bowl.

Beat with an electric mixer until lemon

yellow and foamy. The eggs are ready

when you lift a spoon out and it falls back

into the bowl and looks like ribbons. Add

pumpkin and lemon juice. Fold until

combined. Sift the flour, baking powder,

cinnamon, ginger, nutmeg, and salt over

the bowl. Gently fold the flour in. Line a

10×15 jelly roll with parchment paper

and spray with cooking spray. Pour the

batter into the pan and spread evenly

into the corners.

Bake in a preheated 350 degree oven for 15 minutes. Cool for 10 minutes in the pan. Take a hand towel and generously sprinkle with powdered sugar. This helps the cake not stick to the towel. Liberally sprinkle the top of the cake with powdered sugar. Roll the cake up in the towel. I know it sounds weird, but it works. Let cool completely. Whip the cream with an electric mixer until it forms stiff peaks. In another bowl, beat mascarpone with powdered sugar, cinnamon, and vanilla. Fold together. Unroll the cake and spread the filling evenly over the cake. Roll the cake back up. Sprinkle with more powdered sugar. When I am making this ahead of time, I keep it wrapped in the towel until I am ready to serve it. Slice and be amazed.

FINAL PRODUCT!

http://bakedbree.com/pumpkin-roll

To make it you’ll need:

about 2 lb (more or less) butter biscuits

(rectangular butter cookies, crunchy)

2 (1.7 oz each) chocolate pudding powder (not the

instant one)

2 ½ cups milk, for pudding

6 tbsp of sugar

2 tbsp (or more if you like sweeter) powdered,

confectioners sugar

2 sticks butter or margarine, unsalted, room

temperature

Whipped cream

2 cups (or as needed) milk, warm, to soak the

biscuits

NO BAKE BUTTER BISCUITS

* If you don’t have chocolate pudding powder, for this recipe you can substitute with 2.7 oz corn starch, and 2-3 tbsp of cocoa powder (depends how chocolaty you want it).* The pudding will be quite stiff, esp. when cooled to room temperature, but with butter added, it will be a very nice filling.

Make pudding by mixing pudding

powder, sugar, and about a cup of

lukewarm milk in a smaller bowl.

Set the rest of the milk (1 ½ cup) to

boil, reduce heat, then add the

pudding mix, mix constantly, and

cook for about a minute. Let it cool

to room temperature, stirring often,

so the skin wouldn’t form on the

top.

With a mixer, on medium speed,

mix pudding mix, and butter (or

margarine), both at room

temperature, until blended nicely.

Add powdered sugar to sweeten it

more, if desired.

…

Line the square deeper dish, or square

baking pan, (the smaller, but deeper

dish will make for a taller cake) with

foil or plastic wrap, and start

arranging butter biscuits on the

bottom, soaked in warm milk for

about 5-10 seconds each, soak several

at the time. Don’t over soak the

biscuits or the cake will be too moist,

and it won’t cut nicely. The biscuits

will get moisture from the butter

cream too.

Layer like that, one layer biscuits, one layer

butter cream (about as thick as the biscuits),

until all buttercream is used, and biscuits

are on the top. Cover top with plastic wrap,

and refrigerate for few hours at least.

Remove plastic wrap from top, place square

platter over it, and flip the cake onto it. Top

with lots of whipping cream, and chill some

more. Cut, serve, share, enjoy!

cafechocolada.blogspot.ca

YUM YUM

Ingredients

3/4 cup graham cracker crumbs (finely ground)

3/4 cup cookies (pecan sandies)

3 tbsps butter

3 tbsps white sugar

8 ozs cream cheese

1/3 cup white sugar

2 tbsps lemon juice

1/2 cup heavy whipping cream (whipped)

1/2 cup strawberries (sliced fresh, optional)

NO BAKE CHEESECAKE

Directions

In a bowl, mix together crushed cookies and graham crackers with melted

butter and the 3 tablespoons sugar.

Press into a 7 inch springform pan. Place in refrigerator until ready for use.

In another bowl, beat cream cheese, 1/3 cup of sugar and lemon juice.

Whip cream, and fold into cream cheese mixture.

Spread into pan.

Top with sliced strawberries (optional). Freeze for 1 hour, covered with foil.

Place in refrigerator 30 minutes before serving.

…

TA-DA

To: Grandma Pinder

Dear Grandma I hope you like this little

Christmas baking gift, Grandpa might also enjoy

it. Hopefully you can access it from your new

ipad I hope you have a very Merry Christmas!!

Love you lots xoxo<3

Love:

Kayla

THE END<3