Fun Summer Foods!- Chocolate Peanut Butter Cookies

Here is a quick and easy cookie recipe from Fun Summer Foods!- a Pillsbury grocery checkout booklet from 1988. My husband would like these, even though he is diabetic he still likes to eat a treat once and awhile.

Chocolate Peanut Butter Cookies

1 pkg. Pillsbury Plus Devil's Food Cake Mix

1 cup peanut butter

1/3 cup water

2 eggs

1 cup peanut butter chips

Heat oven to 350 degrees. Generously grease cookie sheets. In large bowl, combine cake mix, peanut butter, water and eggs. By hand, stir with spoon until dough is formed. Stir in peanut butter chips. Drop by rounded teaspoonfuls 2 inches apart onto prepared cookie sheet. Bake at 350 for 10 to 15 minutes or until set. Cool 1 minutes. Remove from cookie sheets, cool completely. 4 dozen cookies.

Fudge Batter Pudding- Woman's Day Collectors Cookbooks

I went through my Woman's Day Collector's Cookbooks and found one about chocolate it is from 3/1979. I haven't made a fudge pudding cake in a long time but whenever I go to Home Town Buffet I always have the pudding cake for dessert. Yummy when served warm.
Fudge Batter Pudding- "During baking, cake layer forms on top and rich sauce on bottom."
1 cup flour
1 cup granulated sugar, divided
1/2 cup chopped nuts (the ones I have had have not had nuts in them)
3 tablespoons plus 1/3 cup cocoa, divided
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
3 tablespoons butter or margarine, melted
1 teaspoon vanilla
1 2/3 cups hot water
Confectioners' sugar
Heavy cream, milk or vanilla ice cream
In greased deep 2-quart round casserole mix well flour, 1/2 cup granulated sugar, the nuts, 3 tablespoons cocoa, the baking powder and salt; set aside. Mix milk, butter and vanilla; stir into flour mixture to blend well. Sprinkle evenly with remaining 1/3 cup cocoa and 1/2 cup granulated sugar. Pour on water. Bake in preheated 350 degree oven 40 minutes or until pick inserted in center of cake comes out clean. Sprinkle with confectioners' sugar. Spoon out at once into dessert dishes, serving some sauce with cake. Pass cream. Makes 6 to 8 servings.

Chocolate Treats- Baker's Chocolate Quick Fix

Today I was digging in some of my out of the way cookbook boxes and I found more Hershey and Baker's cookbooks plus some odd ones. How many chocolate cookbooks do I need 6 or 8? I don't think so. These recipes are from a little book titled Chocolate Quick Fix- Recipes You Can Make In 15 Minutes Or Less published in 1985. It has a lot of very tasty sounding recipes. Here is a sampling:
Cornflake Candy
16 ounces milk chocolate, chopped
5 cups cornflakes
1 cup walnuts, chopped
1 cup pecans, chopped
Melt milk chocolate in double boiler over low heat. In separate bowl, mix cornflakes and nuts together. Pour melted chocolate over cornflake mixture and stir to coat all ingredients. Drop by the teaspoonful onto a cookie sheet lined with wax paper. Place in the refrigerator to chill and harden. Makes about 48 pieces.
Mini Chocolate Cheesecakes
1 package (8-ounces) cream cheese, softened
1/3 cup sugar
1 large egg
4 ounces semisweet chocolate, melted
4 ounces coffee-flavor yogurt (do they still make this?)
Line 24 mini-muffin tins with paper liners. Beat cream cheese with sugar until fluffy; beat in egg. Beat in chocolate. Stir in yogurt. Spoon 1 tablespoon of mixture into each liner. Bake in preheated 350 degree oven until set, 40 to 45 minutes. Let cool on wire rack. Refrigerate overnight.
Easy Chocolate Strudel
6 sheets fillo pastry
1/2 cup (1 stick) unsalted butter, melted
6 ounces semisweet chocolate, chopped
3 ounces chopped walnuts
1 cup crushed cinnamon graham crackers
Brush one sheet fillo with melted butter; layer with remaining 5 sheets, brushing each with butter. Sprinkle chocolate, walnuts, and crackers over fillo, leaving a 2-inch margin on all sides. Fold in two short ends; roll pastry, beginning with long edge. Brush roll with butter. Place seam side down on baking sheet. Score top of pastry into slices with sharp knife. Bake in preheated 375 degree oven until crips and golden, about 30 minutes. Slice and serve warm with whipped cream or ice cream.

Chocolate Fudge Pie- Borden's Eagle Brand

This recipe is from a 1956 Borden's Eagle Brand booklet. It has 70 "Magic Recipes", the puddings, custards, pies, and candies, but it also has quite a few cookie recipes. I love this retro photo, the cherries with stems are great.

Magic Chocolate Pie
1 baked 8-inch pastry pie shell, cooled
1 1/3 cups (15 oz. can) Eagle Brand
2 squares (2 oz.) unsweetened chocolate
1/3 teaspoons salt
1/2 cup hot water
1/2 teaspoon vanilla extract
1/2 cup Borden's Heavy Cream, whipped
In top of double boiler put Eagle Brand Sweetened Condensed Milk, chocolate and salt. Heat over rapidly boiling water, stirring constantly, until mixture is very thick. Gradually stir in water, keeping mixture smooth. Continue cooking, stirring often, until mixture thickens. Remove from heat. Stir in vanilla extract. Pour into pie shell. Cool at room temperature about 1/2 hour. Refrigerate at least 3 hours. Just before serving garnish with whipped cream.

Chocolate Squares or Cookies- Baker's Favorite Chocolate Recipes

Baker's Favorite Chocolate Recipes is an interesting 1955 cookbook. It is unusual in that it opens from the top instead of the left side. It has over 200 recipes using unsweetened chocolate, German sweet chocolate, cocoa and what it refers to as "the lively newcomer semi-sweet chocolate chips. I am going to quote what it says about chocolates food value, they do a great job of making it sound like a health food. "Chocolate is a real food in itself- not just a food accessory. It is highly concentrated, small in bulk, but has remarkably high food value. Because of this, armies from the days of the Revolution through to our present-day armed forces have carried chocolate in their rations. Chocolate is a nourishing food, containing fats, carbohydrates, proteins, minerals, and sometimes added vitamins. In addition, it is high in energy value. For this reason, many people find that some form of chocolate taken between meals helps give the "lift" they need to carry on the day's activities." It goes on to later say "chocolate has an important place in menu planning too." I am convinced I'll pack some in my lunch tomorrow.

This is a versatile recipe:

Chocolate Squares or Cookies

1 1/2 cup sifted flour

1 1/2 teaspoon baking powder

1/2 teaspoon salt

3 squares Baker's Unsweetened Chocolate

4 tablespoon butter or other shortening

1 cup sugar

1 egg, unbeaten

3/4 cup milk

1/2 teaspoon vanilla

1 cup chopped walnut meats, optional or

2/3 cup chopped dates or chopped raisins and 2/3 cup chopped nut meats

Sift flour once, measure, add baking powder and salt, and sift together three times. Melt chocolate and shortening over hot water; cool to lukewarm. Add sugar and mix well. Add egg, and beat thoroughly. Add flour, alternately with milk, stirring only to blend. Add vanilla. Mix in any optional ingredients.

For squares, spread in two greased 9x9x2-inch pans and bake in moderate 375 degree 12 minutes, or until done. Let cool in pan, when almost cool, cut in squares. Remove from pan. Makes 50 squares.

For cookies, drop from teaspoon on ungreased baking sheet, Bake in moderate 375 degree oven 9 minutes or until done. Cool slightly; remove from pan. Makes 3 dozen cookies.

Chocolate Pound Cake- McCall's Great American Recipe Card Collection

So much for the good for you apple. I am now going to start posting some chocolate recipes. May not so good for you but oh so yummy. This one is from a 1973 recipe card set. I only have a few of the cards so I think it was a complimentary set.

Chocolate Pound cake
1 cup boiling water
2 squares unsweetened chocolate, cut up
2 cups sifted all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter or regular margarine
1 3/4 cups light brown sugar, firmly packed
2 eggs
1 teaspoon vanilla extract
1/2 cup dairy sour cream
In a small bowl, pour boiling water over chocolate; let stand 20 minutes to cool. Meanwhile preheat oven to 325 degrees. Grease well and flour 9x5x3-inch loaf pan. Sift flour with soda and salt. In large bowl of electric mixer, let butter stand at room temperature until softened. At high speed, beat butter, brown sugar, eggs, and vanilla until light and fluffy. At low speed, beat in flour mixture (in fourths) alternately with sour cream (in thirds), beginning and ending with flour mixture. Beat in cooled chocolate mixture just until combined. Pour into prepared pan. Bake 60 to 70 minutes, until cake tester comes out clean. Cool in pan on wire rack 15 minutes. Transfer from pan to rack; cool completely. Sprinkle with confectioners sugar. Makes 1 loaf.