Showing posts with label Cookies. Show all posts
Showing posts with label Cookies. Show all posts
Cookies German Chocolate Pecan Pie Bars
German Chocolate Pecan Pie Bars from: Nancy Mullins 2014 1031
Preheat oven: 350 Degrees
Line 9 x 13 pan with Reynolds wrap, leaving some extra at each end. Use Pam or grease foil. Set aside.
Slightly toast: 3 C pecans in the preheated oven for about 5 to 8 minutes until they become aromatic.. Place in a single layer on a baking sheet slightly spritzed with cooking spray. Stir once or twice. Watch carefully as they burn quickly. Remove and let cool.
Mix in food processor:
1 3/4 C Flour
3/4 C Confectioners sugar
3/4 C (Cold cubed) butter
1/4 C Cocoa
Press into prepared pan and up sides a bit.
Bake: 15 minutes.
Sprinkle: Upon removing from oven, sprinkle
1 ½ C Chocolate chips on “crust.”
Allow to cool 30 minutes or more.
Mix well:
3 lg Eggs
3/4 C Light brown sugar packed
3/4 C Light corn syrup. (Nancy used dark corn syrup)
1/4 C Melted butter
*Some recipes call for a 1/4 C bourbon.
May add vanilla to taste.
Stir in:
1 C Coconut
3 C The toasted pecan halves
Pour: Into prepared foiled pan
Bake: 30 minutes
Cool: 1 hour.
Lift from pan by using foil ends and place on cutting board. Cut with sharp knife. Nancy used a pizza cutter. Her instructions said to refrigerate but she didn’t.
Brownies Bost Cooking School
Boston Cooking School Brownies
Makes 9 brownies
Note: This recipe for a gooey and rich brownie was originally published in Mannie Merritt Farmer’s The Boston Cooking-School Cook Book (Little, Brown, 1911)
16 tbsp butter, plus more for greasing (2 sticks or 1 cup of butter)
4 oz. Unsweetened chocolate
2 C sugar
2 eggs, beaten
1 ½ tsp. Vanilla extract
1 C roughly chopped walnuts (or nuts of choice)
1 C flour
1. Heat oven to 325 degrees. Grease an 8 x 8 baking pan with butter. Line the pan with parchment paper; grease the paper. Set pan aside.
2. Melt butter and chocolate together in a 2-quart saucepan over low heat, stirring constantly with a wooden spoon. Remove the pan from heat and stir in the sugar. Add the eggs and vanilla; stir until the batter is smooth. Add nuts and flour and stir until incorporated.
3. Pour batter into baking pan and spread evenly. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean. Let brownies cool for at least 2 hours. Cut and serve.
Makes 9 brownies
Note: This recipe for a gooey and rich brownie was originally published in Mannie Merritt Farmer’s The Boston Cooking-School Cook Book (Little, Brown, 1911)
16 tbsp butter, plus more for greasing (2 sticks or 1 cup of butter)
4 oz. Unsweetened chocolate
2 C sugar
2 eggs, beaten
1 ½ tsp. Vanilla extract
1 C roughly chopped walnuts (or nuts of choice)
1 C flour
1. Heat oven to 325 degrees. Grease an 8 x 8 baking pan with butter. Line the pan with parchment paper; grease the paper. Set pan aside.
2. Melt butter and chocolate together in a 2-quart saucepan over low heat, stirring constantly with a wooden spoon. Remove the pan from heat and stir in the sugar. Add the eggs and vanilla; stir until the batter is smooth. Add nuts and flour and stir until incorporated.
3. Pour batter into baking pan and spread evenly. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean. Let brownies cool for at least 2 hours. Cut and serve.
Cookies Peanut Butter Shirley’s
Cookies Peanut Butter Shirley’s
Depending on size of cookie dough ball, can get up to about 48 cookies.
½ C Butter, softened–[one stick]
½ C Peanut butter–creamy
½ C Sugar
½ C Brown sugar
½ t vanilla
1 Egg
1 1/4 C all purpose flour
3/4 t soda
1/4 t salt
Cream butter, sugars and peanut butter until fluffy.
Add vanilla and egg, beating well
Sift together:
Flour, soda and salt
Add to the butter mixture.
Beat/stir until flour absorbed.
Although you can go ahead and bake the cookies now, it is really good to make the dough at night, chill it, then shape and bake them the next day. Whether you bake them right away or chill them, you prepare them as follows:
Preheat oven to 375 ̊
Use an ungreased cookie sheet.
Roll pieces of dough into 1 inch balls and place each ball on the cookie sheet, two inches apart. These cookies do spread and the room is needed. I find that putting flour on the palm of my hands helps in shaping the dough. Small dough balls make crisp, quickly cooking cookies.
Using a floured fork although some recipes say you can use sugar or mix sugar with the flour, make a criss cross on each cookie, flattening it into shape and leaving a design. You don’t have to squash the cookie [which I tend to do] but press just hard enough to get a good design.
Bake until cookies are golden brown. Depending on the size of your cookies and the type of pan, baking time can vary. It usually is from 10-12 minutes but 9 minutes if using a dark pan.
When cookies appear done, remove from oven. Let them sit for about a minute on the pan and then remove to a rack or on top of a paper bag to continue cooling.
Depending on size of cookie dough ball, can get up to about 48 cookies.
½ C Butter, softened–[one stick]
½ C Peanut butter–creamy
½ C Sugar
½ C Brown sugar
½ t vanilla
1 Egg
1 1/4 C all purpose flour
3/4 t soda
1/4 t salt
Cream butter, sugars and peanut butter until fluffy.
Add vanilla and egg, beating well
Sift together:
Flour, soda and salt
Add to the butter mixture.
Beat/stir until flour absorbed.
Although you can go ahead and bake the cookies now, it is really good to make the dough at night, chill it, then shape and bake them the next day. Whether you bake them right away or chill them, you prepare them as follows:
Preheat oven to 375 ̊
Use an ungreased cookie sheet.
Roll pieces of dough into 1 inch balls and place each ball on the cookie sheet, two inches apart. These cookies do spread and the room is needed. I find that putting flour on the palm of my hands helps in shaping the dough. Small dough balls make crisp, quickly cooking cookies.
Using a floured fork although some recipes say you can use sugar or mix sugar with the flour, make a criss cross on each cookie, flattening it into shape and leaving a design. You don’t have to squash the cookie [which I tend to do] but press just hard enough to get a good design.
Bake until cookies are golden brown. Depending on the size of your cookies and the type of pan, baking time can vary. It usually is from 10-12 minutes but 9 minutes if using a dark pan.
When cookies appear done, remove from oven. Let them sit for about a minute on the pan and then remove to a rack or on top of a paper bag to continue cooling.
Cookies--Praline Bars
Praline Bars–Vicki
1 C margarine
2 C packed brown sugar
2 eggs
2 C self-rising flour
1 t vanilla
1 C chopped pecans.
Cream margarine and sugar, mix in eggs, flour and vanilla. Add pecans. Mix well. Pour into a greased and floured pan. Bake at 350 for 30-35 minutes.
1 C margarine
2 C packed brown sugar
2 eggs
2 C self-rising flour
1 t vanilla
1 C chopped pecans.
Cream margarine and sugar, mix in eggs, flour and vanilla. Add pecans. Mix well. Pour into a greased and floured pan. Bake at 350 for 30-35 minutes.
Cookies--GMZs
GMZ’S Cookies
Adapted from Craisins recipes
Makes 21 to 22 large cookies using a medium ice cream scoop. [About 2 tbs. Batter per cookie.
Ingredients:
2/3 C Smart Balance or Benecol or butter
2/3 C Brown sugar
2 Egg Beaters or eggs
1 to 2 tsp pure vanilla
1 1/4 C Old fashioned rolled oats. You have to use old fashioned oats
1 1/4 C all purpose flour
½ C Oat Bran [Hodgson’s Mill]
1 t baking soda
½ tsp salt
1 tsp Cinnamon
½ t pumpkin pie spice or the like
2/3 C water
16 oz pkg of Craisins Sweetened Dried Cranberries
1/4 C Chopped Dried Plums [better known as prunes]
1/8 to 1/4 C chopped dried apricots
1 3 oz. Pkg of Golden Raisins [snack pack size]
1 ½ to 2 C pecan halves
Heavy non-stick baking sheet I use a Chicago ware type pan as it is very heavy.
Cooking Instructions.
Preheat oven to 375 Degrees.
In a small sauce pan, combine water, craisins, "Plums", apricots, and raisins and simmer for 10 minutes. Cool somewhat. While this is simmering, in a large mixing bowl, using an electric mixer, beat/cream butter or butter substitute and sugar together until light and fluffy. Add egg substitute or eggs and vanilla and mix well. Combine oats, flour, baking soda, salt and spices in a separate mixing bowl. Add to creamed mixture in several additions, mixing well after each addition. Add simmered dried fruit, stirring well. Add pecan halves and mix well.
Drop by rounded scoop or large tablespoon onto ungreased cookie sheets. Bake for 14 minutes or until golden brown. Remove from oven and let set on pan for 2 minutes to finish cooking. Remove and place on rack or whatever to let cool. Soon thereafter, I bag the cookies in a Ziploc bag and freeze them, eating them from the freezer. I prefer the cookie after it has cooled and flavors melded; however, warm with milk is quite tasty.
You can adjust upwards or downwards the various spices, dried fruits and nuts; however, try the full recipe first to get an idea of what to expect.
Enjoy! GMZ October 16, 2001
From the kitchen of William D. Gregory
Adapted from Craisins recipes
Makes 21 to 22 large cookies using a medium ice cream scoop. [About 2 tbs. Batter per cookie.
Ingredients:
2/3 C Smart Balance or Benecol or butter
2/3 C Brown sugar
2 Egg Beaters or eggs
1 to 2 tsp pure vanilla
1 1/4 C Old fashioned rolled oats. You have to use old fashioned oats
1 1/4 C all purpose flour
½ C Oat Bran [Hodgson’s Mill]
1 t baking soda
½ tsp salt
1 tsp Cinnamon
½ t pumpkin pie spice or the like
2/3 C water
16 oz pkg of Craisins Sweetened Dried Cranberries
1/4 C Chopped Dried Plums [better known as prunes]
1/8 to 1/4 C chopped dried apricots
1 3 oz. Pkg of Golden Raisins [snack pack size]
1 ½ to 2 C pecan halves
Heavy non-stick baking sheet I use a Chicago ware type pan as it is very heavy.
Cooking Instructions.
Preheat oven to 375 Degrees.
In a small sauce pan, combine water, craisins, "Plums", apricots, and raisins and simmer for 10 minutes. Cool somewhat. While this is simmering, in a large mixing bowl, using an electric mixer, beat/cream butter or butter substitute and sugar together until light and fluffy. Add egg substitute or eggs and vanilla and mix well. Combine oats, flour, baking soda, salt and spices in a separate mixing bowl. Add to creamed mixture in several additions, mixing well after each addition. Add simmered dried fruit, stirring well. Add pecan halves and mix well.
Drop by rounded scoop or large tablespoon onto ungreased cookie sheets. Bake for 14 minutes or until golden brown. Remove from oven and let set on pan for 2 minutes to finish cooking. Remove and place on rack or whatever to let cool. Soon thereafter, I bag the cookies in a Ziploc bag and freeze them, eating them from the freezer. I prefer the cookie after it has cooled and flavors melded; however, warm with milk is quite tasty.
You can adjust upwards or downwards the various spices, dried fruits and nuts; however, try the full recipe first to get an idea of what to expect.
Enjoy! GMZ October 16, 2001
From the kitchen of William D. Gregory
Cookies--Chocolate Chip Cuisinart
Chocolate Chip Cookies–Cuisinart
2 Eggs
1 C sugar
1 C packed brown sugar
1 1/3 C. Butter in ½" pieces
1 1/3 T vanilla
3 C All purpose flour
1 t. baking soda
1 t. salt
1 C pecan pieces
2 C chocolate chips
Makes 6 dozen
Preheat oven to 375
With the metal blade, combine eggs, sugar, butter and vanilla, until smooth, about 20 seconds, scraping down the bowl as necessary. Add the flour, baking soda, salt, pecan pieces and chocolate chips. Depress the Pulse/Off lever about 7 times just to combine. Do not over mix. A small amount of flour may remain on the surface of the dough. It will blend in as the cookies are shaped.
Shape dough into 1 ½" rounds. Place 2" apart on an ungreased baking sheet. Bake until lightly browned. 10 to 12 minutes. Cool on wire racks or brown paper grocery bag.
2 Eggs
1 C sugar
1 C packed brown sugar
1 1/3 C. Butter in ½" pieces
1 1/3 T vanilla
3 C All purpose flour
1 t. baking soda
1 t. salt
1 C pecan pieces
2 C chocolate chips
Makes 6 dozen
Preheat oven to 375
With the metal blade, combine eggs, sugar, butter and vanilla, until smooth, about 20 seconds, scraping down the bowl as necessary. Add the flour, baking soda, salt, pecan pieces and chocolate chips. Depress the Pulse/Off lever about 7 times just to combine. Do not over mix. A small amount of flour may remain on the surface of the dough. It will blend in as the cookies are shaped.
Shape dough into 1 ½" rounds. Place 2" apart on an ungreased baking sheet. Bake until lightly browned. 10 to 12 minutes. Cool on wire racks or brown paper grocery bag.
Brownies Chocolate Pecan
Chocolate - Pecan Brownies
3/4 cup all-purpose flour 1/4 teaspoon baking soda
3/4 cup granulated sugar 1/3 cup butter or margarine
2 tablespoons water 1 pkg (12 oz) chocolate morsels
1 teaspoon vanilla extract 2 large eggs
½ cup chopped pecans
Preheat oven to 325 degrees F. Grease a 9-inch square baking pan.
In a small bowl, mix together flour and baking soda.
In a small saucepan, combine sugar, butter, and water. Bring to a boil over medium heat; remove immediately from heat.
Stir in 1 cup of chocolate morsels and vanilla extract until chocolate is melted and mixture is smooth.
Transfer mixture to a medium bowl. Cool completely.
Stir in eggs, 1 at a time, beating well after each addition. Gradually stir in flour mixture until smooth.
Stir remaining chocolate morsels and nuts into batter. Pour batter into prepared pan.
Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Transfer pan to a wire rack to cool completely. Cut into squares.
Note: I used milk chocolate chips and was pleased with the result.
Shirley
3/4 cup all-purpose flour 1/4 teaspoon baking soda
3/4 cup granulated sugar 1/3 cup butter or margarine
2 tablespoons water 1 pkg (12 oz) chocolate morsels
1 teaspoon vanilla extract 2 large eggs
½ cup chopped pecans
Preheat oven to 325 degrees F. Grease a 9-inch square baking pan.
In a small bowl, mix together flour and baking soda.
In a small saucepan, combine sugar, butter, and water. Bring to a boil over medium heat; remove immediately from heat.
Stir in 1 cup of chocolate morsels and vanilla extract until chocolate is melted and mixture is smooth.
Transfer mixture to a medium bowl. Cool completely.
Stir in eggs, 1 at a time, beating well after each addition. Gradually stir in flour mixture until smooth.
Stir remaining chocolate morsels and nuts into batter. Pour batter into prepared pan.
Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Transfer pan to a wire rack to cool completely. Cut into squares.
Note: I used milk chocolate chips and was pleased with the result.
Shirley
Brownies--Best Ever the recipe claims
Best Brownies ever
2 c flour
2 c sugar
1 t baking soda
1 C water
2 sticks marg or butter
4 T unsweetened cocoa powder
2 eggs, beaten
1 t vanilla
½ C sour milk
combine flour, sugar, and baking soda and set aside. Combine water, margarine and cocoa in a saucepan. Bring to a boil and remove from heat. Add to flour mixture and allow to cool slightly. Add eggs, vanilla and sour milk. Pour into a shallow 13 x 9 x 2 baking pan or cookie sheet with 1 ½ inch sides. Bake at 350 for 20 minutes.
Lexington Herald 10/11/02
2 c flour
2 c sugar
1 t baking soda
1 C water
2 sticks marg or butter
4 T unsweetened cocoa powder
2 eggs, beaten
1 t vanilla
½ C sour milk
combine flour, sugar, and baking soda and set aside. Combine water, margarine and cocoa in a saucepan. Bring to a boil and remove from heat. Add to flour mixture and allow to cool slightly. Add eggs, vanilla and sour milk. Pour into a shallow 13 x 9 x 2 baking pan or cookie sheet with 1 ½ inch sides. Bake at 350 for 20 minutes.
Lexington Herald 10/11/02
Brownie Mix Homemade
Brownie Mix Homemade
4 C all purpose flour
1 ½ C nonfat dry milk powder
4 C sugar
1 C cocoa
1 ½ T baking powder
Sift all ingredients 3 x
Store in tightly covered container. Yield: 6 recipes of brownies.
Brownies:
1 3/4 C brownie mix
½ C chopped nuts (if desired)
1 Egg, well beaten
1/3 C water
½ C melted butter
1 t vanilla extract
Place brownie mix in large mixing bowl. Stir in nuts [if desired]. Beat egg and combine with water, butter and vanilla. Gradually add egg mixture to brownie mix, beating well after each addition. Turn into well greased 9" square pan and bake at 375̊ for 20 to 25 minutes. When cool. Cut into squares.
4 C all purpose flour
1 ½ C nonfat dry milk powder
4 C sugar
1 C cocoa
1 ½ T baking powder
Sift all ingredients 3 x
Store in tightly covered container. Yield: 6 recipes of brownies.
Brownies:
1 3/4 C brownie mix
½ C chopped nuts (if desired)
1 Egg, well beaten
1/3 C water
½ C melted butter
1 t vanilla extract
Place brownie mix in large mixing bowl. Stir in nuts [if desired]. Beat egg and combine with water, butter and vanilla. Gradually add egg mixture to brownie mix, beating well after each addition. Turn into well greased 9" square pan and bake at 375̊ for 20 to 25 minutes. When cool. Cut into squares.
Brownies
Brownies
1 ½ stick and 3T margarine
1 1/4 C sugar
Cream together Then add
3 eggs, one at a time
Gradually add
3/4 C cocoa
3/4 C flour
1 C corsely cut walnuts
1 t vanilla
Bake 9x13 pan 325 oven for about 25 minutes. Don’t overbake. Toothpick should come out almost dry.
Cool
Forsting made of
½ C sifted xxxx sugar
1/4 C sifted cocoa
2 T margarine
1 T sour cream
2 T light cream. Taste and add cocoa or sugar as desired.
1 ½ stick and 3T margarine
1 1/4 C sugar
Cream together Then add
3 eggs, one at a time
Gradually add
3/4 C cocoa
3/4 C flour
1 C corsely cut walnuts
1 t vanilla
Bake 9x13 pan 325 oven for about 25 minutes. Don’t overbake. Toothpick should come out almost dry.
Cool
Forsting made of
½ C sifted xxxx sugar
1/4 C sifted cocoa
2 T margarine
1 T sour cream
2 T light cream. Taste and add cocoa or sugar as desired.
Brownies Cuisinart
Brownies Cuisinart
5 ounces unsweetened chocolate, broken into pieces
1 2/3 C sugar
3/4 C (1 ½ sticks) butter at room temperature, cut into pieces
5 large eggs
1/4 t salt
1 T vanillla
1 ½ C walnut meats
1 C all-purpose flour.
Preheat oven to 325̊
Butter and flour two 9x9 inch square pans. For thick brownies, put in one oblong pan–8x10
With metal blade in plaace, add chocolate to bowl of food processor and pulse on and off 6 to 10 times. Add sugar and process a ½ minutes or longer until chocolate is as fine as the sugar. Add butter and process 1 ½ minutes or longer until mixture is well creamed and moist Add eggs, salt, and vanilla. Process until blended, about 30 seconds. Add nuts. Pulse on and off twice.
Add flour and pulse on and off only until four just disappears. Do Not overprocess.
Spoon batter into prepared pans. Place on center rack in preheated oven and bake for 25 to 35 minutes or until toothpick comes out clean. Do NOT bake until brownies begin to pull away from sides of pan. Remove from oven and cool on wire rack. Cut into bars or squares.
Makes about 32 brownies.
5 ounces unsweetened chocolate, broken into pieces
1 2/3 C sugar
3/4 C (1 ½ sticks) butter at room temperature, cut into pieces
5 large eggs
1/4 t salt
1 T vanillla
1 ½ C walnut meats
1 C all-purpose flour.
Preheat oven to 325̊
Butter and flour two 9x9 inch square pans. For thick brownies, put in one oblong pan–8x10
With metal blade in plaace, add chocolate to bowl of food processor and pulse on and off 6 to 10 times. Add sugar and process a ½ minutes or longer until chocolate is as fine as the sugar. Add butter and process 1 ½ minutes or longer until mixture is well creamed and moist Add eggs, salt, and vanilla. Process until blended, about 30 seconds. Add nuts. Pulse on and off twice.
Add flour and pulse on and off only until four just disappears. Do Not overprocess.
Spoon batter into prepared pans. Place on center rack in preheated oven and bake for 25 to 35 minutes or until toothpick comes out clean. Do NOT bake until brownies begin to pull away from sides of pan. Remove from oven and cool on wire rack. Cut into bars or squares.
Makes about 32 brownies.
Brownies Fudgy
Fudgy Brownies
1/2 c butter
2 sq unsweetened choc (1 oz size)
1 c gran sugar
2 lrg eggs
1/2 cup unsifted all purpose flour
3/4 tsp vanilla extract
1 c chopped walnuts or pecans
HOT Fudge Sauce (optional)
1 12 oz pkg semisweet choc pieces
5 sq (1 oz size) unsweetened choc
1 can 12 oz evap skimmed milk
1 tsp vanilla
Vanilla ice cream.
In a small pan over medium heat, melt the butter and 2 sq of choc, stirring constanatly. Stir in sugar. Remove pan from heat and let cho mixture cool 10 minutes. Preheat oven to 325F
Grease an 8 x 8 x w metal baking pan. Add eggs, one at a time to choc mix, beating well after each addition. Beat in the flor and vanilla. Add nuts to batter, stir until thorougly comgined. Spread batter evenly in prepared pan. Place pan in center rack of oven. Bake 40 min. Remove pan from oven and place on wire rack to cool completely. To sereve, cut brownies into squrae. Makes 16 brownines.
If desired, prepare sauce. In pan, combine the semisweet choc, the 5 sq unsweeted choc and the evap milk. Cook over low heat, stirring constantly. Remove sauce from heat. Stir in vanilla and serve immediately. To store, cool and transfer sauce to a glass or plastic container, cover and refrigerate. Reheat sauce slowly before serving. Makes about 3 cups sauce.
Can make brownie sundaies using warm brownie, top with ice cream, then hot fudge sauce.
Tips--To bake double the recipe, ligthly grease the bottom of a 13 x 9 x 2 metal pan, line with waxed paper and fill with batter, bake as directed. turn out onto wire rack; peel off and discard waxed paper.
To freeze brownies, cool uncut brownies completelly; wrap and freeze. To serve, thaw brownies and cut into pieces.
Calorie Small 182 cal 12 gram fat.
Fudge Sauce 330 cal 23 g fat
1/2 c butter
2 sq unsweetened choc (1 oz size)
1 c gran sugar
2 lrg eggs
1/2 cup unsifted all purpose flour
3/4 tsp vanilla extract
1 c chopped walnuts or pecans
HOT Fudge Sauce (optional)
1 12 oz pkg semisweet choc pieces
5 sq (1 oz size) unsweetened choc
1 can 12 oz evap skimmed milk
1 tsp vanilla
Vanilla ice cream.
In a small pan over medium heat, melt the butter and 2 sq of choc, stirring constanatly. Stir in sugar. Remove pan from heat and let cho mixture cool 10 minutes. Preheat oven to 325F
Grease an 8 x 8 x w metal baking pan. Add eggs, one at a time to choc mix, beating well after each addition. Beat in the flor and vanilla. Add nuts to batter, stir until thorougly comgined. Spread batter evenly in prepared pan. Place pan in center rack of oven. Bake 40 min. Remove pan from oven and place on wire rack to cool completely. To sereve, cut brownies into squrae. Makes 16 brownines.
If desired, prepare sauce. In pan, combine the semisweet choc, the 5 sq unsweeted choc and the evap milk. Cook over low heat, stirring constantly. Remove sauce from heat. Stir in vanilla and serve immediately. To store, cool and transfer sauce to a glass or plastic container, cover and refrigerate. Reheat sauce slowly before serving. Makes about 3 cups sauce.
Can make brownie sundaies using warm brownie, top with ice cream, then hot fudge sauce.
Tips--To bake double the recipe, ligthly grease the bottom of a 13 x 9 x 2 metal pan, line with waxed paper and fill with batter, bake as directed. turn out onto wire rack; peel off and discard waxed paper.
To freeze brownies, cool uncut brownies completelly; wrap and freeze. To serve, thaw brownies and cut into pieces.
Calorie Small 182 cal 12 gram fat.
Fudge Sauce 330 cal 23 g fat
Brownies-Renaissance Mayflower Brownies.
Renaissance Mayflower Brownies.
Makes a large batch
1 ½ pounds 6 sticks unsalted butter, plus addition for greasing the pan
2 C all purpose flour
1 T baking powder
2 T vanilla extract
2 C chopped nuts (optional)
1 3/4 pounds semisweet chocolate
3 C sugar
1 tsp saslt
11 eggs
2 Cups semisweet chocolate chips
Preheat oven to 350 degrees. Grease two 9 x 13 pans with butter and dust with xxxx sugar.
Saucepan or double boiler over low heat, melt the unsweened chocolate and butter together. When choc has melted, take off heat. Stir to combine and let the mixture cool till warm to the touch.
In the bowl of a standing mixer, combine sugar, flour, salt and baking powder.
Add the eggs and vanilla to the cooled chocolate mixture, blending well. Pour this mixture into the bowl with the dry ingredients. Mix on medium speed for 30 seconds, just until blended. Stir in choc chips and nuts, if using,.
Bake in preheated oven until comes away from sides of pan, about 35 minutes. Cool and dust with xxx sugar before slicing.
Makes a large batch
1 ½ pounds 6 sticks unsalted butter, plus addition for greasing the pan
2 C all purpose flour
1 T baking powder
2 T vanilla extract
2 C chopped nuts (optional)
1 3/4 pounds semisweet chocolate
3 C sugar
1 tsp saslt
11 eggs
2 Cups semisweet chocolate chips
Preheat oven to 350 degrees. Grease two 9 x 13 pans with butter and dust with xxxx sugar.
Saucepan or double boiler over low heat, melt the unsweened chocolate and butter together. When choc has melted, take off heat. Stir to combine and let the mixture cool till warm to the touch.
In the bowl of a standing mixer, combine sugar, flour, salt and baking powder.
Add the eggs and vanilla to the cooled chocolate mixture, blending well. Pour this mixture into the bowl with the dry ingredients. Mix on medium speed for 30 seconds, just until blended. Stir in choc chips and nuts, if using,.
Bake in preheated oven until comes away from sides of pan, about 35 minutes. Cool and dust with xxx sugar before slicing.
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