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Texas Recipes

Texas Pudding

  • 3 eggs, whites & yolks beaten separately
  • 3 cups sugar
  • 1 cup butter
  • 1 cup milk
  • 2 Tbsps flour
Beat the butter and sugar together to a cream . Slowly stir in the eggs, milk and flour. Bake in a crust.

This will fill 3 pie plates.

Texas Brownies

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1/2 cup (1 stick) butter or margarine
  • 1/2 cup shortening
  • 1 cup strong, brewed coffee or water
  • 1/4 cup dark, unsweetened cocoa
  • 1/2 cup buttermilk
  • 2 eggs
  • 1 tsp baking soda
  • 1 tsp vanilla
  • For the frosting:
  • 1/2 cup (1 stick) butter or margarine
  • 2 Tbsp dark cocoa
  • 1/4 cup milk
  • 3 1/2 cups powdered sugar, unsifted
  • 1 tsp vanilla
Combine the flour and sugar in a large mixing bowl.

In a heavy saucepan, combine butter, shortening, coffee or water and cocoa. Stir and heat to boiling.

Pour the boiling mixture over the flour and sugar in the bowl. Add buttermilk, eggs, baking soda and vanilla. Mix well, using a wooden spoon or high speed on electric mixer. Pour into a well buttered 17 1/2 x 11-inch baking pan.

Bake at 400°F for 20 minutes or until the brownies test done in the center.

For the frosting, prepare it while the brownies are baking. Combine the butter, cocoa and milk in a saucepan. Heat to boiling, stirring. Mix in the powdered sugar and vanilla until frosting is smooth.

Pour the warm frosting over the brownies as soon as you take them out of the oven. Cool. Cut into 48 bars.

Texas Barbecue Sauce

  • 1 cup red vinegar
  • 6 ounces crushed black pepper
  • 1 head garlic
  • 3 bay leaves
  • 1 pound sliced onions, carrots and celery
  • 1 cup sugar
  • 1 small jar prepared mustard
  • 2 cans tomato paste
  • 2 cups brown sauce
  • 1 tablespoon barbecue smoked sauce
  • Salt and pepper
Simmer vinegar, pepper, garlic, bay leaves, carrots, celery and sugar on slow fire for 15 minutes; then add mustard, tomato paste and brown sauce; simmer for approximately an hour. Strain and add barbecue smoked sauce to taste. Serves 6.
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