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Tuesday’s Taste Tempters 5.11.10

Tuesday’s Taste Tempters 5.11.10

Posted: Tuesday, May 11, 2010 8:01 pm

The Messenger, each Tuesday, will feature a recipe on the Community Lifestyles page.
Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers.
In order for a local reader to have a recipe considered for publication, the recipe must be typed. No handwritten recipes will be accepted. No exceptions. Measurements such as tablespoon and teaspoon should be spelled out. No abbreviations, please. Submissions must also include the cook’s name, address and day-time telephone number.
Recipes may be submitted by mail to Donna Ryder, Associate Editor, Tuesday’s Taste Tempters, P.O. Box 430, Union City TN 38281 or by e-mail at
Today’s recipes have been submitted by Martha White Kitchens.

Gooey Chess Cake
Crisco® Original No-Stick Cooking Spray
1 cup butter
2 1/4 cups brown sugar, firmly packed (1 pound package)
3/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
4 large eggs, lightly beaten
2 cups Martha White self-rising flour
1 cup chopped pecans
Powdered sugar
Heat oven to 350 degrees. Spray 13 x 9 x 2-inch baking pan. Melt butter in large saucepan over low heat. Remove from heat. Stir in brown sugar, granulated sugar, vanilla, eggs, flour and pecans, mixing well after each addition. 
Spread batter in prepared pan. Bake 35 to 40 minutes or until cake begins to pull away from sides of pan. (Cake will rise and fall a little in middle.) Cool on wire rack 10 minutes. Sprinkle with powdered sugar. Cool completely. Cut into squares.
15 servings
Easy Chocolate Chip Blondies
Crisco® Original No-Stick Cooking Spray
2 (7.4 ounce) packages Martha White Chocolate Chip Muffin Mix
1/2 cup dark brown sugar, firmly packed
6 tablespoons butter, melted and cooled
1 large egg, beaten
2 teaspoons vanilla extract
3/4 cup chopped pecans
Heat oven to 350 degrees (325 degrees for dark, nonstick pan). Spray bottom of 8-inch square baking pan with no-stick cooking spray. 
Combine muffin mix and brown sugar in large bowl; stir to blend evenly. Add butter, egg and vanilla. Stir until well blended. Stir in pecans.
Spread evenly into prepared pan. Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool; cut into bars.
12 servings
Published in The Messenger 5.11.10


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