1. GRANDMA PINDERS CHRISTMAS COOKBOOK And some hints from the family

2. 4 large eggs 2 cups sugar 3/4 cup butter, melted 2 teaspoons vanilla extract 1 1/2 cups flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1/3 cup cocoa 1 1/2 cups chocolate chips CHOCOLATE CHIP BROWNIES Lightly beat eggs then add sugar, butter and vanilla. Stir well till all combined and butter does not separate from mixture. Sift together flour, cocoa, baking powder and salt. Add flour mixture to egg mixture in thirds. mix just until all blended. Fold in Chocolate Chips. Spoon into a greased and floured 9 x 13 pan. Spread to edges. Bake in a 350 degree oven for 30-35 minutes. Let cool in pan. Heaven in a cup. www.chocolatechocolateandmore.com

3. 2 cups semi-sweet chocolate chips 4 Tablespoons Water 8 eggs separated 1 tsp vanilla 2/3 cup sugar Butter and sugar for coating pie plate CHOCOLATE MOUSSE PIE Butter a pie plate then coat with granulated sugar, set aside. Melt chocolate with water in medium saucepan over low heat, stirring until smooth. Remove from heat. Stir in egg yolks, 1 at a time, add vanilla. In large mixing bowl, beat egg whites until foamy. Gradually add in sugar, continue beating until stiff peaks form. Stir about 1/2 cup of egg whites into chocolate mixture then fold chocolate into remaining egg whites. Pour 4 cups (about 1/2) of mixture into prepared pie plate. Chill remaining mixture. Bake at 350 degrees for 25 minutes or until just set. Let cool then chill for 1 hour. Crust will sink in. Spoon mousse into shell, chill for 3 hours before serving. This pie can be frozen, Set out on counter at least 30 minutes before serving.

4. YUMMY!

5. Servings: 48 small bars or 24 larger bars Prep Time: 15 min Cook Time: 30 min Difficulty: Easy www.pauladeen.com PUMPKIN SQUARES Bars: 4 eggs 1 2/3 cups granulated sugar 1 cup vegetable oil 15-ounce can pumpkin 2 cups sifted all purpose flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 1 teaspoon salt 1 teaspoon baking soda Icing: 8-ounce package cream cheese, softened 1/2 cup butter or margarine, softened 2 cups sifted confectioners’ sugar 1 teaspoon vanilla extract Preheat the oven to 350 degrees. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13x10 inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars. To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

6. MMMM…

7. 3 eggs 1 cup sugar 2/3 cup pumpkin puree 1 teaspoon lemon juice 3/4 cup flour 1 teaspoon baking powder 2 teaspoons cinnamon 1 teaspoon ginger 1/2 teaspoon nutmeg 1/2 teaspoon salt PUMPKIN ROLL Filling: 1 1/2 cups cream 8-ounce tub mascarpone cheese, room temperature 3/4 cup powdered sugar 1 teaspoon cinnamon 1 teaspoon vanilla

8. Put the eggs and sugar in a large bowl. Beat with an electric mixer until lemon yellow and foamy. The eggs are ready when you lift a spoon out and it falls back into the bowl and looks like ribbons. Add pumpkin and lemon juice. Fold until combined. Sift the flour, baking powder, cinnamon, ginger, nutmeg, and salt over the bowl. Gently fold the flour in. Line a 10×15 jelly roll with parchment paper and spray with cooking spray. Pour the batter into the pan and spread evenly into the corners. AND CONTINUED… Bake in a preheated 350 degree oven for 15 minutes. Cool for 10 minutes in the pan. Take a hand towel and generously sprinkle with powdered sugar. This helps the cake not stick to the towel. Liberally sprinkle the top of the cake with powdered sugar. Roll the cake up in the towel. Let cool completely. Whip the cream with an electric mixer until it forms stiff peaks. In another bowl, beat mascarpone with powdered sugar, cinnamon, and vanilla. Fold together. Unroll the cake and spread the filling evenly over the cake. Roll the cake back up. Sprinkle with more powdered sugar. Slice and serve.

9. STILL GOING… Put the eggs and sugar in a large bowl. Beat with an electric mixer until lemon yellow and foamy. The eggs are ready when you lift a spoon out and it falls back into the bowl and looks like ribbons. Add pumpkin and lemon juice. Fold until combined. Sift the flour, baking powder, cinnamon, ginger, nutmeg, and salt over the bowl. Gently fold the flour in. Line a 10×15 jelly roll with parchment paper and spray with cooking spray. Pour the batter into the pan and spread evenly into the corners. Bake in a preheated 350 degree oven for 15 minutes. Cool for 10 minutes in the pan. Take a hand towel and generously sprinkle with powdered sugar. This helps the cake not stick to the towel. Liberally sprinkle the top of the cake with powdered sugar. Roll the cake up in the towel. I know it sounds weird, but it works. Let cool completely. Whip the cream with an electric mixer until it forms stiff peaks. In another bowl, beat mascarpone with powdered sugar, cinnamon, and vanilla. Fold together. Unroll the cake and spread the filling evenly over the cake. Roll the cake back up. Sprinkle with more powdered sugar. When I am making this ahead of time, I keep it wrapped in the towel until I am ready to serve it. Slice and be amazed.

10. FINAL PRODUCT! http://bakedbree.com/pumpkin-roll

11. To make it you’ll need: about 2 lb (more or less) butter biscuits (rectangular butter cookies, crunchy) 2 (1.7 oz each) chocolate pudding powder (not the instant one) 2 ½ cups milk, for pudding 6 tbsp of sugar 2 tbsp (or more if you like sweeter) powdered, confectioners sugar 2 sticks butter or margarine, unsalted, room temperature Whipped cream 2 cups (or as needed) milk, warm, to soak the biscuits NO BAKE BUTTER BISCUITS * If you don’t have chocolate pudding powder, for this recipe you can substitute with 2.7 oz corn starch, and 2-3 tbsp of cocoa powder (depends how chocolaty you want it). * The pudding will be quite stiff, esp. when cooled to room temperature, but with butter added, it will be a very nice filling.

12.  Make pudding by mixing pudding powder, sugar, and about a cup of lukewarm milk in a smaller bowl. Set the rest of the milk (1 ½ cup) to boil, reduce heat, then add the pudding mix, mix constantly, and cook for about a minute. Let it cool to room temperature, stirring often, so the skin wouldn’t form on the top.  With a mixer, on medium speed, mix pudding mix, and butter (or margarine), both at room temperature, until blended nicely. Add powdered sugar to sweeten it more, if desired. … Line the square deeper dish, or square baking pan, (the smaller, but deeper dish will make for a taller cake) with foil or plastic wrap, and start arranging butter biscuits on the bottom, soaked in warm milk for about 5-10 seconds each, soak several at the time. Don’t over soak the biscuits or the cake will be too moist, and it won’t cut nicely. The biscuits will get moisture from the butter cream too.

13.  Layer like that, one layer biscuits, one layer butter cream (about as thick as the biscuits), until all buttercream is used, and biscuits are on the top. Cover top with plastic wrap, and refrigerate for few hours at least. Remove plastic wrap from top, place square platter over it, and flip the cake onto it. Top with lots of whipping cream, and chill some more. Cut, serve, share, enjoy!  cafechocolada.blogspot.ca YUM

14. Ingredients 3/4 cup graham cracker crumbs (finely ground) 3/4 cup cookies (pecan sandies) 3 tbsps butter 3 tbsps white sugar 8 ozs cream cheese 1/3 cup white sugar 2 tbsps lemon juice 1/2 cup heavy whipping cream (whipped) 1/2 cup strawberries (sliced fresh, optional) NO BAKE CHEESECAKE

15.  Directions  In a bowl, mix together crushed cookies and graham crackers with melted butter and the 3 tablespoons sugar.  Press into a 7 inch springform pan. Place in refrigerator until ready for use.  In another bowl, beat cream cheese, 1/3 cup of sugar and lemon juice.  Whip cream, and fold into cream cheese mixture.  Spread into pan.  Top with sliced strawberries (optional). Freeze for 1 hour, covered with foil.  Place in refrigerator 30 minutes before serving. …

16. TA-DA

17. To: Grandma Pinder Dear Grandma I hope you like this little Christmas baking gift, Grandpa might also enjoy it. Hopefully you can access it from your new ipad I hope you have a very Merry Christmas!! Love you lots xoxo<3 Love: Kayla THE END<3