Moist Chewy Brownies
4 oz unsweetened chocolate
1 cup flour
1/2 cup butter
1/4 teaspoon salt
2 cups sugar
1 cup nut meats, chopped
4 eggs
1 teaspoon vanilla
Preheat the oven to 350 degrees. Melt the chocolate and butter together in a large saucepan over low heat. Once melted, remove from heat and gradually stir in the sugar. Stir until well blended. Add the eggs, one at a time, beating the mixture well after each addition. Blend in the remaining ingredients. Beat until smooth. Spread the batter in a greased baking pan 13"x9". Bake for 30 to 40 minutes. (Do not overbake!) Cool slightly and cut into bars. May be frosted or dusted with powdered sugar before serving.
PEANUT BUTTER CHIP CHOCOLATE COOKIES
1 cup butter
1 1/2 cups sugar
2 eggs
2 tsp. vanilla
2 cups flour
2/3 cup cocoa
3/4 tsp. baking soda
1/2 tsp. salt
2 cups peanut butter chips
Cream butter, sugar, eggs and vanilla together. Mix dry ingredients and stir into sugar mixture. Stir in peanut butter chips. Shape into balls and bake at 350°F for 8-10 minutes. Makes 3-4 dozen.
Coconut Bar Cookies
Cream Together:
1 cup of melted butter (reduce for less fat)
1 cup of white sugar (can reduce this to 3/4)
3 cups white flour
Press into a 9x13 pan. Bake at 300 degrees for 10 minutes.
Beat with a mixer:
4 eggs (you can use two whole eggs and the whites only of the other two to reduce fat)
1 cup brown sugar (can be reduced)
1 cup white sugar (can be reduced)
2 teaspoons baking powder
2 tablespoons flour
2 teaspoons vanilla
1/2 teaspoon salt
Mix in 12 ounces coconut with a spoon. Pour over baked crust. Bake at 350 degree for 40 minutes or until center if firm. Cut while warm. Serve warm or cold.
NOTE:
Gladys, I just had to try the recipe you posted on Tuesday for Coconut Bar Cookies. They turned out very yummy, and sinfully rich! Oh, and I had an inspiration while making them: I had some chocolate chips left over from another recipe so I sprinkled them over the coconut batter on one-half of the pan. After baking, the chips were soft enough to spread like icing. It was a nice addition. - Norma in Fla./5-22-03
CINNAMON SOUR CREAM CAKE
3 cups plus 2 T. all-purpose flour, divided
2 cups granulated sugar
2 tsp. baking powder
1/2 tsp. salt
1 (8 oz.) container dairy sour cream
4 eggs
2 tsp. vanilla extract
1 1/4 cups (2 1/2 sticks) butter or margarine, softened
1 2/3 cups (10 oz. pkg.) Hershey's Cinnamon Chips
Confectioners' sugar (optional)
Preheat oven to 350°F. Generously grease and flour 12-cup fluted tube pan. Combine 3 cups flour, granulated sugar, baking powder and salt in large bowl. Beat sour cream, eggs and vanilla with fork or whisk in medium bowl until smooth.
Add butter and 1 cup sour cream mixture to flour mixture. Beat on low speed until thoroughly combined; beat 1 minute on high speed. Add remaining sour cream mixture; beat on medium speed until fluffy. Stir together cinnamon chips and remaining 2 tablespoons flour until chips are coated; gently stir into batter. Pour batter into prepared pan. Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely. Sprinkle with confectioners' sugar, if desired. Yields 12 to 16 servings.
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