Random Recipes

Reader Contribution by Connie Moore
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Random here is a little bit misleading. Reading recipe books is a favorite pastime and, to say the least, seven auction boxes is enough to last a long time. So, random could have meant letting dozens of books fall open to a page, closing my eyes and pointing to a recipe. Maybe I’ll do that sometime.

But for today, there is method to my random madness. Sweets. I’m looking for sweet recipes that are simple, use ingredients already in my cupboards, and take 30 minutes or less in oven, or even better, no oven. Here are some random recipes from the depths of two boxes. Only five boxes left, enough for a whole winter of random perusal. A tip for fall baking: Each time you bake, wrap a few individual portions of whatever you bake, place in a stackable freezer-safe container and build a tower of ready-to-thaw and eat treats. You’ll be ready to offer friends and family a variety of sweets any time.

Peanut Butter/Chocolate Chip Bars


• ½ cup butter
• ½ cup crunchy peanut butter
• 1 cup sugar
• 2 large eggs, beaten
• 2 teaspoons vanilla
• 1 cup all-purpose flour
• 1 cup milk chocolate chips


1. Preheat oven to 350 degrees. Since these are mixed up in a saucepan, you’ll need a large saucepan.

2. Melt the butter and peanut butter together over low heat in large saucepan. Remove from heat and add sugar. Stir to melt sugar. Cool slightly. Beat in eggs, vanilla and finally the flour. Stir to blend well. Spread in a greased 13-by-9-inch pan. (For thicker bars, use a smaller pan size and adjust baking time.) Sprinkle chips over top of batter. Bake for 25-30 minutes. Cool and cut into bars.

Hot-Glazed Chocolate Cake


• 1 cup butter
• 3 tablespoons baking cocoa
• 1 cup water
• 2 cups sugar
• 2 cups all-purpose flour
• ½ cup buttermilk
• 2 eggs, beaten
• 1 teaspoon baking soda
• 2 teaspoons vanilla


1. Preheat oven to 400 degrees. In large saucepan, melt butter and cocoa, stirring to blend well. Add water and bring to boil. Remove from heat. Stir in sugar until melted. Stir in flour and buttermilk. Add eggs, baking soda and vanilla. Blend well. Pour into greased 13-by-9-inch pan. Smooth batter into corners for even top. Bake for 20-25 minutes until tests done. Remove from oven and while cake is still warm pour the following glaze over top:

2. In saucepan place ½ cup (1 stick) butter, 2 tablespoons baking cocoa, 1/3 cup milk. Heat and stir until well-blended. Add 1 ½ cups powdered sugar and, if desired, ½ cup chopped pecans. Stir and bring to boil. Immediately remove from heat. Pour over warm cake. Let stand until cooled completely.

Hot Blueberries


• 4 cups fresh or frozen blueberries
• 2 cups water
• ¾ cup sugar
• Few grains of salt
• Unsalted butter, room temperature
• 8 slices white sandwich bread
• Ice cream or Cool Whip, optional


1. In large saucepan, cook berries in the water, sugar and salt. Stir often for 15 minutes. Remove from heat. Preheat oven to 350 degrees. Butter bread slices. In a deep, buttered baking dish alternate bread slices and berries, beginning with bread. Bake for 20 minutes. Cool. Can be served as is or better with ice cream or whipped topping. Also can be made with tart cherries instead of blueberries. You may need to adjust sugar and add a drop of almond flavoring to cooking cherries.

Hot Sweet Bananas (Microwave)


• One banana
• ½ cup orange juice
• 1 teaspoon butter
• 1 tablespoon light brown sugar
• Cinnamon


1. In microwave-safe bowl, slice banana, add rest of ingredients. Cook on HIGH for one minute. Turn bowl and cook for 30 seconds. Stir. Can be eaten as is or used for ice cream topper or topping for a bowl of oatmeal. Can also be used as the fruit element in overnight refrigerated oatmeal.

Sweet Cinnamon Morning Cake


• 2 cups all-purpose flour
• 3 teaspoons baking powder
• ½ cup sugar
• ¼ teaspoon salt
• ½ cup butter
• 1 egg, beaten
• ½ cup milk or buttermilk
• Cinnamon/sugar mix
• 3 tablespoons butter, cut in small pieces


1. Preheat oven to 400 degrees. Grease a 9-inch round baking pan.

2. In bowl, sift together dry ingredients. Cut in the half cup butter to form crumbs (like making a pie crust). Beat egg and milk and add to dry mix. Mix until all ingredients are moistened but do not beat. Spoon into prepared pan. Top with cinnamon/sugar mix and dot with butter pieces (may use more butter if desired). Bake 20-25 minutes. Can be glazed with four times the sugar mixed with milk with a touch of vanilla, if desired. This recipe is similar to an old-fashioned Pennsylvania Dutch Cinnamon Flop. It was sometimes called a pan scone.

All recipes come from newspaper clippings from 1960-70s.

Comments? Contact Connie at mooredcr@Juno.com.

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