David and Nicole's Recipes

• 1/2 cup butter, melted
• 1 1/2 cups graham cracker crumbs
• 1 can sweetened condensed milk
• 1 cup chocolate chips
• 3/4 cup flaked coconut
• 1/2 cup pecans, chopped

1. Preheat the oven to 350 F.
2. Mix the butter and the crumbs together and press into a 9 by 9 inch baking pan. 
3. Pour the condensed milk over the crumbs and then sprinkle on the remaining ingredients.
4. Bake for 20 minutes.
5. Cool well before cutting.  Serve.

• 1 cup packed brown sugar
• flour
• 1 cup boiling water
• 1/4 cup molasses
• salt
• 1 tbsp vinegar
• butter
• 1 tsp vanilla
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 2 tsp baking powder
• 1/2 cup milk
• vanilla ice cream
• 5 large granny smith apples, peeled, quartered

1. Preheat the oven to 400 F.  Grease a 9 by 9" pan.
2. Lay the apples in rows in the pan.
3. Combine the sugar, 1/4 cup flour in a saucepan and then stir in the water, molasses, vinegar, and 1/4 tsp salt.  Simmer for 5 minutes.
4. Add 1 tbsp of butter, vanilla, cinnamon, and nutmeg.  Remove from the heat and set aside.
5. Combine 1 cup flour, 1/4 tsp salt, and the baking powder.  Cut in 3 tbsp of butter and then stir in the milk, without beating. 
6. Pour the reserved sauce over the apples and then spoon the batter over top.
7. Bake 35 minutes.
8. Serve with ice cream.

• Nonstick vegetable oil spray
• 5 ounces plus 3 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
• 3/4 cup (11/2 sticks) unsalted butter
• 2 ounces unsweetened chocolate, chopped
• 2 cups sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1 cup all purpose flour
• 1 cup chopped pecans
• 1 cup (6 ounces) semisweet chocolate chips
• 1/2 cup heavy cream

1/4 lb butter

1/4 lb dark chocolate

3 eggs

1/2 cup sugar

2 tsp vanilla

1/2 cup flour

½ tsp salt

1/8 lb white chocolate chips

1. Preheat oven to 350 F.
2. In a saucepan melt the chocolate and the butter together over low heat.  Remove from the heat. Stir in the eggs, sugar, and vanilla.  Fold in the flour and salt.  Stir in the white chocolate chips.
3. Pour into a greased and floured 9 by 9” pan.  Bake for about 20 to 25 minutes.
4. Serve.

• 1/3 cup butter
• 1/3 cup corn syrop
• 1/2 cup brown sugar, packed
• 1 1/2 tbsp cocoa
• 6 cups puffed wheat

1. Grease an 9 by 9 inch square pan.
2. Combine the butter, syrop, sugar, and cocoa in a large saucepan.
3. Stir and bring to a boil over medium heat.
4. Remove from the heat and stir in the puffed wheat.
5. Press evenly into the prepared pan.
6. Cool.  Serve.

• 2 cups flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup butter
• 1 cup packed brown sugar
• 2 eggs
• 1/2 cup shredded coconut
• 2 tsp vanilla
• 3 oz. white chocolate coarsely chopped
• 2 oz. chocolate chips
• 1 cup chopped cashews

1. Preheat the oven to 300 F.  Grease a 9 by 13 inch baking pan.
2. Whisk the flour, soda, and salt together.
3. Cream the butter and the sugar and then beat in the eggs, coconut and vanilla.
4. Mix in the flour mixture, chocolates, and cashews.
5. Pour into the prepared pan.  Bake for 30 minutes.
6. Serve.

• 500 g frozen unsweetened raspberries
• 1/4 cup sugar
• 1/4 coconut
• 1/2 cup water
• 1/4 cup brown sugar
• 1/4 cup flour
• 1/2 cup rolled oats
• 1/4 cup butter
• vanilla ice cream

1. Preheat the oven to 325 F.
2. Combine the brown sugar, flour and rolled oats.  Cut in the butter.  Set aside.
3. Mix the raspberries, sugar, coconut, and water in a deep casserole dish.
4. Sprinkle the reserved oat mixture over top.
5. Bake for 1 hour.
6. Serve with ice cream.

• 1/4 cup butter
• 1/2 cup peanut butter
• 1 cup butterscotch chips
• 1/2 lb small coloured marshmallows

1. Melt the butter with the peanut butter in a large saucepan over low heat.
2. Stir in the chips until melted.
3. Coll until you can hold your hand on the bottom of the pot.
4. Add the marshmallows and stir until they are all coated.
5. Line a 9" square cake pan with waxed paper.
6. Pack the marshmallow mixture into the pan.  Chill.
7. Serve.

• 1/4 cup butter
• 1 cup brown sugar
• 1 egg
• 1 tsp vanilla
• 1/2 cup flour
• 1 tsp baking powder
• 1/4 tsp salt
• 3/4 cup sweetened shredded coconut

1. Preheat the oven to 350F.  Grease and flour an 8" square baking pan.
2. Melt the butter in a medium saucepan.  Stir in the sugar until it melts.  Remove from the heat.
3. Beat in the egg and the vanilla.  Stir in the flour, baking powder, and salt.
4. Mix in the coconut.
5. Spread into the prepared pan and bake for about 20 minutes or until a deep gold. 
6. Cut into squares while still warm and serve.

• For the gingerbread:
  1/2 cup plus 2 tablespoons unsalted butter
  1/2 cup plus 2 tablespoons brown sugar
  3/4 cup plus 1 tablespoon light corn syrup
  3/4 cup plus 1 tablespoon molasses
  2 teaspoons fresh ginger, finely grated
  1 teaspoon ground cinnamon
  1 cup plus 2 tablespoons milk
  2 large eggs, beaten to mix
  1 teaspoon baking soda, dissolved in 2 tablespoons warm water
  2 cups all-purpose flour
   pan, approximately 12 x 8 x 2 inches, greased and lined with parchment paper

  For the icing:
  1 tablespoons lemon juice
  1/2 cup plus 2 tablespoons confectioners' sugar, sifted
  1 tablespoon warm water

1. Preheat the oven to 325°F.
2. In a saucepan, melt the butter along with the sugar, syrup, molasses, ginger, and cinnamon. Off the heat, add the milk, eggs, and baking soda in its water.
3. Measure the flour out into a bowl and pour in the liquid ingredients, beating until very well mixed (it will be a very liquid batter). Pour it into the pan and bake for 3/4 – 1 hour until risen and firm. Be careful not to overcook it, as it is nicer a little stickier, and anyway it will carry on cooking as it cools.
4. And when it is cool, get on with the icing. Whisk the lemon juice into the confectioners' sugar first, then gradually add the water. You want a good, thick icing, so go cautiously and be prepared not to add all the water. Spread over the cooled gingerbread with a palette knife, and leave to set before cutting.