Raspberry Cream Brownies

All of the following recipes are from my fabulous Aunt Jeanette Gulbransen. Count yourself lucky, these are top secret recipes that she doesn't share often and she gave me permission to share it.

Raspberry Cream Brownies

Brownies
3 cups sugar
3/4 cup cocoa
3 cubes softened margarine or butter
5 eggs
2 tsp vanilla
2 1/4 cup flour
Mix all ingredients together until creamy. Scrap bowl and mix more. Use a deep pan cookie sheet to bake. Butter pan and flour it.

Hint: batter should be fairly thick when putting in the pan, poor batter in the middle of the pan and spread out leaving an inch space between batter and edge of pan. When it cooks it will fill to the edge. If you don't the batter will cook over the edge. Cook at 350 for 20-25 mins or until done.

Raspberry cream filling
8 oz cream cheese softened
1 cup powdered sugar
1 cup raspberry preserves (or any preserves, I added blackberry to mine as well)

Mix until smooth, you might add more powdered sugar to make it thicker, spread over brownies put in fridge or freezer. Then make chocolate glaze and put that on top.

Chocolate Glaze
1 cube butter/margarine
1 cups chocolate chips

Melt together and then spread on top of brownies. Refrigerate to harden.

Chocolate Cake with Caramel Topping

Chocolate Cake
cake mix or homemade cake batter
2 to 4 oz semi-sweet chocolate baking bar
about 1 TBSP butter

Pour cake batter into greased pan. Melt chocolate on stove top with butter. Pour chocolate onto top of batter. Swirl or spread as you please.

Bake cake as directed. Take out of oven and let cool.

Frost with favorite frosting (we used canned frosting this time, which we rarely do).

Caramel Topping
1 can sweetened condensed milk

fill large pot with water, place can in water. Place on oven and bring to simmer or low boil. Simmer/boil for 2.5 to 3 hours.

Take pot off of heat, let sit for a few minutes. Next take can out of pot and place in cool water. Let sit until cool to the touch. Next open the can and you have caramel!

Cut a slice of cake, drizzle caramel over top and enjoy!

We cooked caramel on stove for 2 hours and feel like it could have gone for 30 mins to 60 mins longer. But it was still delicious as is.

Fudge

This is the easiest fudge to make. It is pretty much fool proof. Enjoy.

Fudge
by Joy Mickelsen

2 sticks butter
1 can Sego evaporated milk (I use western family and it works fine as well)
4 1/2 cups sugar

Bring to boil. Boil for 5 minutes.

Then add:
2 packages semi-sweet chocolate chips
1 jar of marshmallow cream (7 oz)
1 tsp vanilla

Mix well.

Pour in greased cookie sheet. Cool.

Enjoy.

You can also add walnuts to the fudge if you would like.

I hope everyone had a Merry Christmas!