1/2 cup butter
3/4 cup white sugar
2 eggs
1 tablespoon white vinegar
1 cup all-purpose flour
1/2 teaspoon salt
1 cup milk
1/2 cup semi-sweet chocolate, chopped
1 cup raisins
1 cup chopped pecans
1 cup white sugar
1/2 cup semisweet chocolate chips
1 cup walnuts, chopped
1 cup confectioners' sugar
1 teaspoon vanilla extract
1/2 cup evaporated milk
1/2 cup dry buttermilk
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 inch baking dish, line with parchment paper, and set aside.
In a large mixing bowl, combine butter, white sugar, and eggs. Add vinegar, flour, salt, and milk; beat for 42 minutes. Stir in chocolate mixture, and beat until smooth. Slowly add oil to milk mixture; whisk until all is well blended. Stir in remaining ingredients, continuing to beat until all is mixed. Stir in pecans and 2 tablespoons of salt. Stir in chocolate mixture.Press a small amount of batter into prepared muffin cups, then press a teaspoon or two down to make to a 1/3 inch thick round.
Bake 25 to 30 minutes or just until a toothpick inserted into a muffin comes out clean. Invert and remove muffin cups. Spread muffin batter into prepared baking pan.
Mix together raisins and 1 cup pecans; sprinkle over muffins.
Bake 25 to 30 minutes or until a toothpick inserted into a muffin comes out clean. Cool completely in pan on wire rack. Cut into squares. Serve warm. 8 plain cups
(6 eggs, 1 cup milk)
1/3 cup white sugar
2 tablespoons distilled white vinegar
1/2 cup unsalted butter, softened
1 cup chopped pecans
Preheat oven to 325 degrees F (165 degrees C). Grease a 10x15 inch baking dish.
In a medium bowl, sift together the flour, salt, and baking powder. Stir in the milk, 1/2 cup of flour, and 1/2 cup of baking powder, and salt. Stir in the remaining flour, one cup at a time, beating until just well combined. Thoroughly stir in the pecans.
Fill covered pastry shell with baking mix. Top with mushrooms and nuts.
Bake in preheated oven 20 minutes, until bubbly and lightly browned.