Sweets for September: Brock’s new recipes

Can you tell that autumn is already in the air? It’s still mighty hot and sticky outside, but there is a change in the air. Fall is almost here. So I have included for you three new super sweet recipes for the month of September. The first is a moist and delicious recipe for an easy pineapple sheet cake with a fabulous frosting that everyone will flip over! Second, I have for you a fantastic recipe for brownies called “Lunch Lady” Brownies! These are some of the best brownies around, and they have an awesome chocolaty frosting on top! This is one brownie recipe you will want to clip out and save for your recipe files! And lastly, I have a recipe provided by one of my dear friends, Mrs. Beth Barnhill Goodin. She provided me a recipe for her ultimate “Dream” cookies! Thank you Beth for your delightful cookie recipe! Everyone will certainly enjoy these for sure! Clip these out to save for your next get-together, church social or for the upcoming holidays! Enjoy, readers!

Miss Susan’s Pineapple Sheet Cake

Note: This recipe came from a friend of mine who is a food blogger, and I just had to share it with you guys. I love pineapple, and if it’s in a cake, well, it’s even better!


2 cups all-purpose flour

2 cups sugar

2 tsp. baking soda

One fourth tsp. salt

2 lg. eggs

20 oz. can crushed pineapple (don’t drain)

1 tsp. vanilla

Half cup chopped pecans


8 oz. cream cheese

4 Tbsp. butter

3 cups confectioners’ sugar

1 tsp. vanilla

Half cup chopped pecans

For cake, beat all ingredients together until smooth with electric mixer. Pour into greased and floured 13×9 baking dish and bake in a 350 degree oven for 25-30 minutes or until a toothpick comes out clean. For frosting, beat butter and cream cheese until smooth and creamy. Add vanilla. Slowly add sugar and blend after each addition. Fold in nuts. Ice cake while still a bit warm.

“Lunch Lady” Brownies

Note: These brownies are a hit for any get-together! They are rich, chewy and chocolaty! Clip this one out guys. You’ll want to save this recipe for your files!


1 cup butter, melted

Half cup cocoa

2 cups all-purpose flour

2 cups sugar

4 lg. eggs

1 Tbsp. vanilla


Half stick butter, softened

Fourth cup milk

Fourth cup cocoa

3 cups powdered sugar

Fourth tsp. salt

Preheat oven to 350 degrees, grease a 13×9 pan and set aside. In a mixing bowl, combine butter, cocoa and sugar. Mix in flour and beat well. Add in eggs and vanilla, mix just to combine.

Spread batter in prepared pan. Batter will be thick so you’ll have to use a spatula to make sure you get to your corners. Bake for 22-25 minutes until toothpick inserted in center comes out clean. Frost while still warm. For frosting, sift together sugar, cocoa and salt. Cream butter in mixing bowl. Gradually add in sugar to butter, alternating with milk. Mix until creamy. Spread over warm brownies.

Mrs. Beth Goodin’s “Dream” Cookies

Note: A dear, sweet friend of mine sent this to me in the mail. I had to share. She said it’s the best cookie recipe she’s ever tried! And with two cups of butter, it’s got to be good!!! Great as a gift to give for church socials, for your teachers, or for the upcoming holidays!

2 cups butter

2 cups sugar

2 cups brown sugar

4 eggs

2 tsp. vanilla

4 cups flour

5 cups oatmeal, blended

1 tsp. salt

2 tsp. baking powder

2 tsp. baking soda

24 oz. chocolate chips

1 (8 oz) Hershey bar, grated

3 cups chopped pecans or walnuts

Cream butter and both sugars. Add eggs, vanilla. Mix together with flour, oatmeal, salt, baking powder and soda. Add choc chips, candy bar, and nuts. Roll into balls and place 2 inches apart onto cookie sheet. Bake 6-10 min at 375 degrees. Makes 112 cookies. Recipe may be halved.

Editor’s note: Brock Wetherly Rogers is an experienced southern food writer, educator, overseas traveler, and passionate student of the culinary and pastry arts. E-mail your comments to him at brockrogers1@gmail.com ,or find him on Facebook.

at Brock’s Bites-Southern Recipes.