Grannys Chocolate Crunch Recipes

GRANNY'S CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees. Butter 3 9-inch round cake pans, and line the bottoms with wax or parchment paper. Lightly butter the paper. Dust pans with flour, and shake out excess.
• Sift together the flour, baking soda, baking powder and salt. In a small bowl, combine buttermilk and vanilla.
• In a large bowl, using an electric mixer set at medium-high speed, cream the butter. Slowly add the sugar, and continue beating until well blended and light colored. Add eggs one at a time, beating well after each addition. Add dry ingredients alternately with the buttermilk mixture in 2 or 3 additions, beating well after each addition. Beat in the melted chocolate until well blended. Spoon batter into prepared pans, and smooth tops with a rubber spatula.
• Bake for 30 to 35 minutes, or until a toothpick inserted in center of a cake layer comes out clean. Let cake layers cool in the pans on wire racks for 10 minutes, then invert onto other racks and peel off the paper. Invert again, and let cool completely on the racks. Frost with chocolate frosting.

GRANNY'S CHOCOLATE CRUNCH

Steps:

• Mix dry ingredients and pour melted butter over them.
• Blend well and press into shallow sponge roll tray.
• Bake in slow oven at 350°F for 1/2 an hour or 375°F for 20 minutes.
• Ice with chocolate icing while hot.
• Cut while still warm.

GRANDMA'S CHOCOLATE GRAVY

Steps:

• Mix well, bring to a boil, turn to medium heat. Stir gently, to keep from sticking, until thickened. Pour over hot homemade biscuits with a dab of butter.

HOLIDAY CHOCOLATE CRUNCH

Steps:

• Line 2 cookie sheets with waxed paper, foil or cooking parchment paper. Spread half of the cereal on each cookie sheet.
• In small microwavable bowl, microwave chocolate chips uncovered on High 1 minute to 1 minute 10 seconds or until almost melted. Stir until smooth. Drizzle evenly over one sheet of the cereal.
• In another small microwavable bowl, microwave white vanilla baking chips and oil uncovered on High 1 minute to 1 minute 10 seconds or until almost melted. Stir until smooth. Drizzle evenly over other sheet of cereal.
• Refrigerate about 30 minutes or until chocolate is firm. Break up. Store at room temperature in tightly covered container.

CORNY CHOCOLATE CRUNCH

Steps:

• In a large bowl, combine the popcorn, cereal and corn chips; set aside. In a microwave, melt butterscotch chips and candy coating; stir until smooth. , Pour over popcorn mixture and toss to coat. Spread into 2 greased 15x10x1-in. baking pans. When cool enough to handle, break into pieces.

CHOCOLATE CRUNCHIES

Steps:

• In the top of a double boiler over simmering water, melt chips and vanilla; stir until smooth. Fold in noodles. Drop by teaspoonfuls onto waxed paper. Chill.

CHOCOLATE CRUNCH

Steps:

• Melt syrup, margarine (or butter) and sugar in a saucepan.
• Add cocoa powder and mix in well.
• Remove from heat and stir in biscuits.
• Press into a square or oblong tin and leave to chill in the fridge.
• Meanwhile melt the chocolate in a pan and spread as generously as you want over the biscuit base.
• Leave for at least 4 hours in the fridge before cutting into squares.

CHOCOLATE CHIP COOKIES: GRANNY STYLE RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
• Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before dissolving back into the mixture.
• Sift in the flour and baking soda, then fold with a spatula to combine. (Be careful not to overmix, as the gluten in the flour to toughen resulting in cakier cookies.)
• Fold in the chocolate chips.
• Chill the dough for at least 30 minutes or, for a more intense, toffee-like flavor and deeper color, chill overnight. The longer the dough rests, the more complex its flavor will be.
• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Scoop the dough with an ice-cream scoop onto the prepared baking sheet, leaving at least 4 inches (10 centimeters) of space between cookies and 2 inches (5 centimeters) of space from the edges of the pan so that the cookies can spread evenly.
• Bake for 12-15 minutes, or until the edges have started to barely brown. Top each cookie with a pinch of sea salt as soon as they come out of the oven, then let cool completely.
• Serve with a glass of milk.
• Enjoy!

CHOCOLATE CRUNCH

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter a 20cm square tin and line with baking parchment. Stir the melted butter and vanilla together in a bowl. Mix the caster sugar, flour and cocoa together in another bowl.
• Pour the bowl of wet ingredients into the dry and beat together, then add the egg and beat again until combined. Press into the prepared tin. Brush the top with water and sprinkle over the granulated sugar.
• Bake for 30-35 mins. Leave to cool slightly in the tin for 5 mins before slicing into squares and transferring to a wire rack to cool completely.

GRANDMA Z'S CRUNCH SALAD

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, then crumble.
• Toss broccoli, grapes, celery, jicama, and green onions together in a large bowl.
• Whisk mayonnaise, sugar, vinegar, and curry powder in a bowl until well blended.
• Pour dressing over vegetables and toss with crumbled bacon and pine nuts.