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Featured Cookbook
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Herbed Tomato Focaccia
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Artichoke Risotto
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Tuxedo Brownie Squares with Raspberry and White Chocolate Topping
Book Description
The recipes in Oil & Vinegar were selected from more than 2,000 submissions. They are designed to inspire you to make your everyday cooking a special occasion. By purchasing, giving, and using Oil & Vinegar, you not only are expanding the possibilities in your kitchen; you are also expanding the possibilities for the Tulsa community. Since 1923, the Junior League of Tulsa, Inc., has been an organization of women committed to promoting voluntarism, developing the potential of women, and improving the community through effective action and leadership or trained volunteers. Its purpose is exclusively educational and charitable.
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Oil & Vinegar: An Emulsion of Recipes
Authors: Junior League of Tulsa
Date: January 2002
ISBN: 0960436804
Publisher: Junior League of Tulsa
Hardcover
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Servings: 12
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BROWNIES
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1 cup (2 sticks) butter
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3 tablespoons baking cocoa
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2 cups sugar
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1 1/2 cups flour
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4 eggs, beaten
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1 teaspoon vanilla extract
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RASPBERRY AND WHITE CHOCOLATE TOPPING
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16 ounces cream cheese, softened
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1/2 cup confectioners' sugar
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3 ounces white chocolate, melted, slightly cooled
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1/4 cup milk
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8 ounces whipped topping
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1/2 cup seedless raspberry jam
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2 cups fresh raspberries, or frozen whole unsweetened raspberries, thawed, drained
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To prepare the brownies, melt the butter in a large saucepan over low heat. Add the baking cocoa and mix well. Add the sugar, flour, eggs and vanilla and mix well. Spread in a greased and floured 9x13-inch baking pan.
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Bake at 350 degrees for 40 minutes or until the brownies pull away from the sides of the pan. Cool on a wire rack.
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To prepare the topping, cream the cream cheese and confectioners' sugar in a medium bowl until light and fluffy. Whisk in the melted chocolate and milk gradually until well blended. Fold in the whipped topping.
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Spread the jam evenly over the cooled brownies and top with 1 1/2 cups of the raspberries. Spread the white chocolate mixture carefully over the raspberries and chill for 1 hour or until firm.
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Top with the remaining 1/2 cup raspberries and garnish with Chocolate Leaves or chocolate curls. Store, covered, in the refrigerator.
HELPFUL HINT
To make chocolate leaves, choose non-poisonous leaves, such as camellia, ficus, rose, lemon or lime, that have not been treated with pesticides. Wipe the leaves well. Melt semisweet chocolate in the top of a double boiler over hot, not boiling, water: Brush the chocolate in a thick layer over the veined underside of the leaves. Freeze the coated leaves and gently peel the wilted leaves from the hardened chocolate. Use the chocolate leaves to decorate as desired. Store any leftover chocolate leaves on waxed paper in the refrigerator.
More From This Book:
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Herbed Tomato Focaccia
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Artichoke Risotto
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Tuxedo Brownie Squares with Raspberry and White Chocolate Topping
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