Brownies and Bar Cookies (45)

TALK TKL Recipe Chat Room - Week of November 10, 1997
Holiday Cookie Exchange: Brownies and Bar Cookies

Kahlua Mudslide Brownies
...Kahlua Glaze
Pumpkin Bars With Cream Cheese Frosting
Rocky Road Bars
Fudgy Mocha Brownies with a Crust
Rich Fudge Brownies
Peppermint Candy Brownies
Minty Fudge Brownies
Chocolate Amaretto Brownies
Black Russian Brownies
Caramel Brownies
Kahlua Brownies
Chewy Coconut Squares
Fruit Preserve Bars
Peanut Butter Bars
Deluxe Chocolate Marshmallow Bars
Triple-Rich Chocolate Squares
Banana-Brownies, Lo Cal
Caramel Chocolate Bars
Yukon Gold Rush Bars
Cranberry Date Bars
Fudge Cream Squares
Lemon Bar Cookies
Pecan Bars
Butter Pecan Turtle Bars
Tandy Cakes
Ox's Chocoholic Brownies
Cream Cheese Brownies
Chewy Oat-Apple Brownies
Raspberry Brownies
Truffle-Topped Amaretto Brownies
Chocolate-Butterscotch Brownies
Blondies
Fudgiest Brownies
Nutty Apricot Bars
Lemon Bars
Mocha Chip Bars
Misto Lemon Bars
Amaretto Brownies Supreme
Jiffies
English Toffee Cookies
Congo Bars
Almond Mini Chip Shortbread
Almond Chocolate Cookie Bars
Chocolate Mint Sticks

Betsy-TKL (07:42:29 am) :
Date: Wed, 2 Nov 1994 17:35:29 -0500
From: Yvette M Adams yma2@COLUMBIA.EDU
I found this recipe in a Kahlua recipe booklet, will be making it this
weekend! Enjoy!
Kahlua Mudslide Brownies
=========================
2 c flour
1/2 tsp baking powder
1/2 tsp salt
2/3 c unsalted butter
4 oz unsweetened chocolate, chopped
3 eggs
1 1/2 c sugar
4 Tblsp Kahlua
2 Tblsp Carolans Irish Cream
1 Tblsp vodka
3/4 c coarsely chopped walnuts (optional)
Kahlua Glaze (recipe follows)
Whole coffee beans (optional)
Sift flour with baking powder and salt. In small saucepan, combine butter
and
chocolate. Set over low heat, just until chocolate is melted. Set aside.
In bowl, beat eggs with sugar until light. Beat in dry ingredients,
chocolate mixture, Kahlua, Irish cream liqueur and vodka. Fold in nuts.
Pour into 13x9in pan and bake at 350 F about 25 min. Cool in pan.
Spread with Kahlua Glaze. Decorate with whole coffee beans, if desired.
Cut into squares and serve.
Kahlua Glaze
================
1 1/4 c powdered sugar
3 Tblsp Kahlua.
In small bowl, blend sugar with Kahlua until smooth.
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Judi Mae Phelps, CA (11:50:49 am) :
MMMMM----- Recipe via Meal-Master (tm) v8.04
Title: Pumpkin Bars With Cream Cheese Frosting
Categories: Cookies, Bars, Holiday
Yield: 40 Servings
2 c Sugar
16 oz Pumpkin; canned or fresh
-pureed
2 c Bisquick
1/2 c Raisins; (opt)
1/2 c Oil
4 Eggs; beaten
2 tb Cinnamon
------FROSTING--------
3 oz Cream cheese; softened
1/3 c Butter
2 c Powdered sugar; sifted
1 tb Milk
1 tb Vanilla
Preheat oven to 350 degrees F. Grease Jelly roll pan. Beat sugar,
oil, pumpkin and eggs on medium speed in mixer for 1 minute. Stir in
Bisquick, cinnamon and raisins. Pour into prepared pan. Bake until
toothpick inserted in center comes out clean, about 25-30 minutes.
Cool, frost, and cut into bars.
Cream cheese frosting: Beat cream cheese, butter, milk and vanilla
until creamy. Stir in powdered sugar.
Shared by Judi M. Phelps
jphelps@best.com or jphelps@slip.net
MMMMM
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Teresa, AR (12:27:19 am) : Rocky Road Bars
1/4 cup sifted flour
1/4 tsp. baking powder
1/8 tsp. salt
1/3 cup brown sugar, packed
1 egg, beaten
1 Tbs. butter or margarine
1/2 tsp. vanilla
1 cup nuts
1 cup small marshmallows
1 (6 oz.) package chocolate chips
Sift flour, baking powder and salt together. Set aside. In medium size bowl,
combine sugar, egg, butter and vanilla. Beat until smooth. Stir in 1/2 cup
nuts. Pour in greased 9 inch jelly roll pan. Bake at 350 degrees for 15
minutes. Remove from oven; while hot, arrange marshmallows and remaining
nuts and chocolate chips. Return to oven 2 minutes or just until chocolate
is softened. Swirl chocolate and cool until chocolate is set. Cut into
squares.
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Betsy-TKL (1:10:00 pm) :
Date: Wed, 16 Nov 1994 20:56:56 -0500
From: John Fuller jfuller@SUN.CC.WESTGA.EDU
Fudgy Mocha Brownies with a Crust
1 1/4 cups unsifted flour
1/4 cup sugar
1/2 cup cold margarine or butter
1 14 oz can sweetened condensed milk
1/2 cup unsweetened cocoa
1 egg
2 tbsp coffee flavor liqueur *or* 1 tsp instant coffee dissolved in 1 tbsp
hot water
1 tsp vanilla extract
1/2 tsp baking powder
3/4 cup chopped nuts
Preheat oven to 350. In a bowl combine 1 cup flour and sugar. Cut in
margarine until crumbly. Press firmly on bottom of 13x9 inch baking
pan. Bake 15 minutes. Meanwhile, in large mixer bowl, combine sweetened
condensed milk, cocoa, egg, remaining 1/4 c flour, liqueur, vanilla and
baking powder; mix well. Stir in nuts. Spread over prepared crust.
Bake 20 minutes or until center is set. Cool. Frost if desired. Store
tightly covered at room temperature.
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Betsy-TKL (1:10:48 pm) :
Date: Mon, 31 Oct 1994 07:49:20 -0600
From: Shirley Rowe
RICH FUDGE BROWNIES
1 cup sugar
1/4 cup Mazola Oil
2 eggs
1/2 tsp vanilla
2 squ unsweetened chocolate, melted
1/2 cup chopped nuts
2/3 cup sifted cake flour
1/4 tsp salt
Combine sugar and mazola. Add eggs; beat until light and smooth. Stir in
vanilla, melted cocolate and nuts. Sift cake flour and salt; add gradually
to cocolate mixture. Beat until smooth. Turn into greased pan (8x8x2 in.).
Bake in moderate oven (350F.) 30 to 35 minutes. Makes 9 large or 16 small
brownie squares.
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Betsy-TKL (1:31:57 pm) :
From: japlady@nwu.edu (Rebecca Radnor)
Newsgroups: rec.food.recipes
Peppermint Candy Brownies
Preparation time: 20 minutes
Cooking time: 35 minutes
Yield: Sixteen 2-inch brownies
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 ounces unsweetened chocolate
1/3 cup unsalted butter
2 large eggs
1 cup sugar
1/2 cup each: chopped nuts, coarsely crushed peppermint candy
1. Heat oven to 350 degrees. Grease an 8-inch square baking pan. Combine
flour, baking powder and salt; set aside.
2. Melt chocolate with butter; cool slightly.
3. Beat eggs and sugar until light. Add chocolate mixture and stir until
smooth. Fold in dry ingredients, the nuts and candy.
4. Transfer to prepared pan. Bake until a toothpick inserted in the center
comes out with moist, but not wet, crumbs, 30 to 35 minutes. Cool before
cutting into squares.
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Betsy-TKL (5:48:20 pm) :
Title: Minty Fudge Brownies
Categories: Chocolate, Mint, Cookies, Desserts
Yield: 12 servings
1 1/4 c Flour; Unbleached
1/2 t Baking Soda
1/2 t Salt
1 c Sugar
1/2 c Butter
3 T ;Water
1 1/2 c Mint-Chocolate Chips; *
1 1/2 t Vanilla Extract
3 ea Eggs; Large
1 c Nuts; Chopped
1 x Walnut Halves; Optional
* Chips should be 1 bag (10 oz) of Mint-Chocolate Chips from Nestles.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Preheat oven to 325 degrees F. In a small bowl, combine flour, baking
soda, and salt; set aside. In medium saucepan, combine sugar, butter and
water; bring JUST TO A BOIL. Remove from heat. Add mint-chocolate chips
and vanilla extract; stir until chips are melted and mixture is smooth.
Transfer to a large bowl. Add eggs, 1 at a time, beating well after each
addition. Gradually blend in flour mixture. Stir in nuts. Spread into a
greased 13 X 9 X 2-inch baking pan. Bake at 324 degrees F for 30 to 35
minutes. Cool completely on wire rack, cut into 1 1/2-inch squares.
Garnish with walnut halves, if desired.
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Betsy-TKL (5:48:47 pm) :
Title: Chocolate Amaretto Brownies
Categories: Desserts, Chocolate, Cakes
Yield: 12 servings
1 c Shortening
2/3 c Baking cocoa
2 c Sugar
4 Eggs
2 tb Amaretto/almond flavor
1 1/2 c Flour
1/2 ts Salt
Handful sliced almonds (opt)
-----------------------------AMARETTO FROSTING-----------------------------
1/4 c Butter
2 tb Half-and-half
3 tb Baking cocoa
1 ds Salt
2 1/2 c Confectioner's sugar
2 tb Amaretto
Melt shortening with cocoa (I use the microwave), cool. Beat eggs,
gradually adding sugar. Add shortening mixture, Amaretto, salt, and flour.
Beat until well mixed. Pour batter into a lightly greased 13x9x2" baking
pan. Bake at 400F for 20 minutes; cool. Frost with Amaretto Frosting,
sprinkle with sliced almonds (or arrange in flowery patterns to be fancy).
Cut into squares.
************************** Amaretto Frosting *****************************
Melt butter and cocoa together (the microwave works well for this),
cool. Stir in half-and-half. Add confectioner's sugar, salt, and
amaretto, stirring until smooth.
From the Oct '86 edition of Southern Living.
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Betsy-TKL (5:49:34 pm) :
Title: BLACK RUSSIAN BROWNIES
Categories: Cookies
Yield: 30 servings
4 Squares unsweetened
-chocolate (1 oz ea)
1 c Butter
3/4 t Black pepper
4 Eggs, lightly beaten
1 1/2 c Sugar
1 1/2 t Vanilla
1/3 c KAHLUA
2 T Vodka
1 1/3 c All-purpose flour
1/2 t Salt
1/4 t Baking powder
1 c Chopped walnuts or toasted
-sliced almonds
Powdered sugar (opt)
Line bottom of 13x9" baking pan with waxed paper. Melt chocolate and butter
with pepper in small saucepan over low heat. Remove from heat.
Combine eggs, sugar and vanilla in large bowl; beat well. Stir in cooled
chocolate mixture, Kahlua and vodka. Combine flour, salt and baking powder;
add to chocolate mixture and stir until blended. Add walnuts. Spread in
prepared pan.
Bake in 350'F. oven just until toothpick inserted in conter comes out
clean, about 25 minutes. DO NOT OVERBAKE. Cool in pan on wire rack. Cut
into bars. Sprinkle with powdered sugar, if desired.
Makes about 30 brownies.
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Betsy-TKL (5:50:08 pm) :
Title: Caramel Brownies
Categories: Desserts
Yield: 25 servings
14 oz Caramels
1/3 c Evaporated milk
8 oz German sweet chocolate
6 tb Butter
4 Eggs
1 c Sugar
1 c Flour (sifted)
1 ts Baking powder
1/2 ts Salt
2 ts Vanilla
6 oz Chocolate chips
1 c Chopped walnuts
1. Preheat oven to 350. Grease and flour a 9 x 13 baking pan. Combine
caramels and evaporated milk in top of double boiler over low heat. Cover
and simmer until caramels are melted, stirring occasionally. Set aside,
keeping warm. 2. Combine German sweet chocolate and butter in 2 quart
saucepan. Place over low heat stirring occasionally until melted. Remove
from heat. Cool to room temperature. 3. Beat eggs until foamy using
electric mixer at high speed. Gradually add sugar, beating until mixture
is thick and lemon colored. 4. Sift together flour, baking powder and salt.
Add to egg mixture mixing well. Blend in cooled chocolate mixture and
vanilla. 5. Spread half of mixture into prepared baking pan. Bake for 6
minutes. Remove from oven and spread caramel mixture carefully over baked
layer. Sprinkle with chocolate chips. 6. Stir 1/2 cup of walnuts into
remaining chocolate batter. Spread batter by spoonfuls over the caramel
layer. Sprinkle with remaining nuts. 7. Bake for 20 minutes. Cool in pan
on rack. Refridgerate before cutting into bars or squares. These brownies
are very difficult to cut if not chilled first. from: _Cookiemania_
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Betsy-TKL (5:53:00 pm) :
Title: Kahlua Brownies
Categories: Cookies, Desserts
Yield: 24 servings
----------------------------------BROWNIE----------------------------------
2 oz Chocolate, unsweetened
1/4 c Butter
1 c Flour, all purpose
1 c Sugar
2 Eggs; well beaten
1 ts Vanilla
1 tb Coffee, instant crystals
2 tb Kahlua
1/2 ts Salt
1/2 ts Baking powder
-----------------------------------ICING-----------------------------------
2 oz Chocolate, unsweetened; chpd
1 1/2 c Sugar
7 tb Milk
1/4 c Butter
1 tb Corn syrup, light
1/4 ts Salt
1 ts Vanilla
----------------------------------TOPPING----------------------------------
6 oz Chocolate chips, semi-sweet
BROWNIES: Melt chocolate and butter in top of double boiler. Remove from
heat and mix thoroughly with all other ingredients. Pour into a buttered 8"
square pan. Bake in a preheated 350 F oven for 30 minutes. Cool in pan.
ICING: Mix all ingredients in sauce pan and bring to a boil, stirring
constantly. Boil 1 minute and remove from heat. When cool, add vanilla.
Sprinkle icing over cooled brownie base and sprinkle with chocolate chips.
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Betsy-TKL (5:53:32 pm) :
Title: Chewy Coconut Squares
Categories: Desserts
Yield: 1 servings
1/4 c Butter
3/4 c Sugar;divided
1/2 c Flour
1/8 ts Salt
1 ts Vanilla or almond extract
1 ea Egg
1/2 c Nuts; chopped
1/2 c Coconut
Fat grams per serving: Approx. Cook Time: :35
Preheat in 350F oven. Cream butter and 1/4 cup sugar till light and
fluffy. Stir in 1/2 cup flour. Put in greased 8 X 8"pan and bake at 350F
for 10 minutes. (You may have to press it out to a thin layer.)
Meanwhile, mix remaining 1/2 cup sugar, 2 tbsp flour, salt, vanilla,
egg, nuts and coconut. Spread evenly over baked dough. Bake 20-25 minutes
or till golden. While warm, cut into squares.
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Betsy-TKL (5:56:06 pm) :
Title: Fruit Preserve Bars
Categories: Cookies, Desserts
Yield: 20 servings
1 c Butter
1 c Brown Sugar, packed
1 1/2 c Flour
1/2 ts Baking Soda
1/2 ts Almond Extract
1 1/2 c Oats, uncooked
1 c Fruit Preserves
1/4 c Sliced Almonds, toasted
baking soda; mix well. Blend in extract. Stir in oats. Spread mixture in
bottom of greased 13x9 inch pan. Spread with preserves to within 1/2 inch
of outer edge of pan. Sprinkle with almonds. Bake at 375 degrees for 22
to 25 minutes. Cool and cut into bars. Makes 20 bars Preheat
oven to 350 degrees Grease 13x9 inch pan Note 1: Experiment with different
flavor combinations of extract, nuts and preserves. Note 2: Oats can be
old-fashioned or quick, but not instant.
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Betsy-TKL (5:57:05 pm) :
Title: PEANUT BUTTER BARS
Categories: Desserts
Yield: 5 servings
18 oz Jar peanut butter
1 x At room temperature
3/4 c Margarine or softened butter
1 lb Powdered sugar
1 lb Box Graham Crackers Coarsley crushed
12 oz Semi-sweet chocolate pieces
Using an electric beater, cream together the peanut butter and margarine
until very soft and smooth. Beat in the powdered sugar until smooth, then
beat in HALF the crumbs. Beat until well blended and moist. Mix in the
remaining crumbs BY HAND. Spread the mixture in a 13 x 9 inch baking pan,
patting evenly. Melt chocolate in top of double boiler over hot water or in
microwave and pour over cracker mixture, Mark off desired size squares or
bars and refrigerate PRFERRABLY overnight...if you keep out of them that
long... Makes about 5 dozen...enjoy. This recipe from the LA Times
California Cookbook.
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Betsy-TKL (6:04:12 pm) :
Title: Deluxe Chocolate Marshmallow Bars (Taste of Home)
Categories: Dessert, Cookie, Cocoa, Marshmallow, Nut
Yield: 1 servings
3/4 c Butter or margarine
1 1/2 c Sugar
3 Eggs
1 ts Vanilla Extract
1 1/3 c All-purpose flour
1/2 ts Baking powder
1/2 ts Salt
3 tb Baking cocoa
1/2 c Chopped nuts, optional
4 c Miniature marshmallows
----------------------------------TOPPING----------------------------------
1 1/3 c (8-oz.) chocolate chips
3 tb Butter or margarine
1 c Peanut butter
2 c Crisp rice cereal
In a mixing bowl, cream butter and sugar. Add eggs and vanilla; beat until
fluffy. Combine flour, baking powder, salt and cocoa; add to creamed
mixture. Stir in nuts if desired. Spread in a greased jelly roll pan.
Bake at 350-degrees for 15 - 18 minutes. Sprinkle marshmallows evenly over
cake; return to oven for 2 - 3 minutes. Using a knife dipped in water,
spread the melted marshmallows evenly over cake. Cool. For topping,
combine chocolate chips, butter and peanut butter in a small saucepan. Cook
over low heat, stirring constantly, until melted nd well blended. Remove
from heat; stir in cereal. Spread over bars. Chill.
Yield: about 3 dozen.
SOURCE: Taste of Home (Priemere Edition)
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Vicki,MD (6:59:15 pm) : * Exported from MasterCook *
Triple-Rich Chocolate Squares
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bars Chocolate
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
14 Chocolate sandwich cookies
2 packages (8oz each) cream cheese Softened
1/2 cup Granulated sugar
1/3 cup Chocolate drink powder
2 tablespoons All-purpose flour
3 Large eggs -- at room temp.
1 teaspoon Vanilla extract
1/4 cup Semisweet chocolate chips
1 1/2 teaspoons Solid vegetable shortening
Heat oven to 350F; line a 9-inch baking pan with foil, leaving 2-inch
overhangs.
In a food processor or blender process cookies to fine crumbs; you should
have about 1 1/2 cups. Transfer crumbs to baking pan; press firmly over
bottom. Set aside.
In a large bowl with electric mixer at high speed, beat cream cheese, sugar,
drink powder, flour, eggs, and vanilla until just blended and smooth. Pour
over crust in pan; bake 25 minutes until set but still soft in center. Cool
completely, in pan, on wire rack; refrigerate, covered, at least 3 hours or
overnight.
At serving time, in a small microwave bowl combine chocolate chips and
shortening; melt on high (100% power) 1 to 2 minutes. Dip tip of small spoon
into chocolate; let drizzle in random pattern over surface of chilled
square.
Using foil overhangs as handles, lift square from pan. Peel foil away from
sides of square; cut into 2-inch squares.
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Vicki,La (7:01:54 pm) : Banana-Brownies, Lo Cal
Categories: Cakes, Desserts, Cookies
Servings: 16
1 c Flour, all purpose 1/3 c Coca, unsweetened
1/4 c Nonfat dry milk powder 1/4 ts Baking soda
1/4 ts Salt 1 ea Large very ripe banana
1 c Sugar 2 ea Large egg whites
1/4 c Buttermilk 1 ts Vanilla
Preheat oven 350F. Coat 9 in. square baking pan with vegetable cooking
spray. Combine flour, cocoa, milk powder, baking soda and salt in bowl.
Puree banana, sugar, egg whites, buttermilk and vanilla in food processor
until smooth. Add dry ingredients and pulse just until blended. Pour into
prepared pan. Bake 25 minutes or until toothpick comes out clean. Cut into
2 in. squares.
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Vicki,La (8:40:40 pm) : Here are bar cookies made from a cake mix:
Caramel Chocolate Bars
1/4 cup butter, melted
1 2-layer pkg. yellow cake mix
2/3 cup evaporated milk-sm. can
1/2 cup chopped nuts
1/2 cup semi-sweet chocolate pieces
1/2 cup caramel topping
Combine the dry cake mix with the nuts in a mixing bowl. Stir in
evaporated milk and melted butter. Spread half the cake mixture in a
greased 9"x13" pan. Bake 10 minutes. Remove and sprinkle chocolate chips
over hot crust. Drizzle the carmel topping over the chocolate pieces. On
top of this drop teaspoonfuls of remaining cake mixture. Bake 20-25
minutes. Cool. Loosen sides of pan and cut into bars while still warm.
Looks festive in colorful cupcake papers. I used pistachios; my house
nut! Makes 36.
--
Wendy L Russo
wlrusso@bcfreenet.seflin.lib.fl.us
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Vicki,La (8:42:12 pm) : Yukon Gold Rush Bars
2 1/2 cups of graham cracker crumbs
1 - 14 oz. can sweetened condensed milk
1 - 6oz. pkg. chocolate chips
1 tsp. vanilla
1 cup chopped walnuts or raisins
This is a real quicky. Combine all the ingredients in a bowl and mix well.
Pour into a 9x9-inch square nonstick pan. Bake at 325 degrees for 30
minutes.
Cool and cut into 16 chuncks.
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Vicki,La (8:43:48 pm) : Title: Cranberry Date Bars
Categories: Cookies, Desserts
Yield: 24 Servings
12 oz 1 bag cranberries
1 pk 8 oz. chopped dates
2 tb Water
1 ts Vanilla extract
2 c All purpose flour
2 c Old fashioned oats
1 1/2 c Packed brown sugar
1/2 ts Baking soda
1/2 ts Salt
1 c Butter or margarine melted
GLAZE
2 c Confectioners sugar
2 tb Up to 3 tbs. orange juice
1/2 ts Vanilla extract
In a covered saucepan over low heat, simmer cranberries, dates and
water for 15 minutes, stirring occasionally until the cranberries
have popped. Remove from heat and stir in vanilla; set aside. In a
large bowl, combine the flour, oats, brown sugar, baking soda and
salt. Stir in butter until well blended. Pat half into an ungreased
13x9 in baking pan. Bake at 350F for 8 minutes. Spoon cranberry
mixture over crust. Sprinkle with the remaining oat mixture. Pan
gently. Bake at 350F for 25-30 minutes or until browned. Cool.
Combine glaze ingredients; drizzle over bars.
This recipe from Bonnie Nieter. October/November Taste of Home
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Vicki,La (8:45:15 pm) : Subject: Fudge Cream Squares
Date: 2 Nov 1995 14:07:53 -0600
Message-ID: <4704rr$e54@ixnews6.ix.netcom.com>
Bottom
1/2 Cup of butter or margarine
1 Square unsweetened chocolate, melted
1 egg
1 Cup flour
1 Cup sugar
Vinilla Layer
1 Envelope unflavored gelatin
1/4 Cup water
1/2 Cup butter or margarine
1/2 Cup shortening
1 Teaspoon vanilla
1 Pkg Pillsbury vanilla frosting mix
(Hard to find, can use two packages of JIFFY white frosting)
Top Layer
1 Cup chocolate chips
1/4 Cup butter or margarine
Preheat oven to 350 degrees. In saucepan melt margarine and chocolate,
stir in flour, sugar and egg. Mix well. Pat mixture in ungreased 10 x
13 pan. Bake 8-10 minutes. Let cool.
Soften gelatin in cold water, beat until dissovled. In large bowl
combine gelatin and remaining vanilla layer ingredients. Beat 2
minutes at medium speed until smooth and creamy. Spead over cooled
crust.
Melt chocolate chips and margarine on low heat and spread over vanilla
layer, let cool.
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Vicki,La (8:46:26 pm) : LEMON BAR COOKIES
Crust: 1 c. soft butter
1/2 c. powdered sugar
2 c. flour
dash of salt
Combine ingredients and mix well. Press mixture in 9 x 13-
inch greased pan. Bake at 350 F for 15 minutes or until
lightly browned.
Filling: 4 eggs, beaten
1/4 c. flour
2 c. granulated sugar
6 T. lemon juice (FRESH!!)
grated rind of 2 lemons
Combine flour and sugar; mix in beaten eggs, lemon juice and
rind. Pour onto slightly cooled crust. Bake at 350 F for 25
minutes or until filling is set. Cool and sprinkle with
powdered sugar.
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Vicki,La (8:52:49 pm) :
Pecan Bars
Haven't made this recipe but I'm sure it is the one
you are looking for.
The recipe is from p. 143 of the Pilsbury cookbook.
Base
1 package pudding included yellow or white cake mix
1/3 cup butter or margarine, softened
1 egg
Filling
1/2 cup firmly packed dark brown sugar
1 1/2 cups dark corn syrup
1 teaspoon vanilla
3 eggs
1 cup chopped pecans
Heat oven to 350 degrees F. Grease 13 x 9-inch pan. Reserve 2/3 cup dry
cake mix for filling. In large bowl, combine remaining dry cake mix,
margarine and 1 egg at low speed until well blended. Spread in prepared
pan. Bake at 350 F for 15 to 20 minutes or until light golden brown.
In large bowl, combine reserved cake mix, brown sugar, corn syrup,
vanilla and 3 eggs at low speed until moistened. Beat at medium speed
about 1 minute or until well blended. Pour filling over base; sprinkle
with pecans. Return to oven and bake 30 to 35 minutes or until filling
is set. Cool completely. Cut into bars. Store in refrigerator. 36 bars.
160 calories
2 g protein
6 g fat
Mary
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Vicki,La (8:54:32 pm) : Butter Pecan Turtle Bars
CRUST:
2 cups flour
1 cup brown sugar
1/2 cup softened butter
1 cup pecan halves
CARAMEL:
2/3 cup butter
1/2 cup brown sugar
1 cup milk chocolate chips
Preheat oven to 350 degrees. Crust: combine flour sugar and butter; mix
well.
Pat firmly in 9*x*13 pan; sprinkle pecans on top. Caramel layer: In a heavy
saucepan over medium heat cook butter and sugar, stir constantly; boil 1/2 -
1 minute. Pour evenly over crust. Bake 18 - 22 minutes or until layer is
bubbly. Remove from oven and immediately sprinkle chocolate chips over top.
Allow to melt 2 - 3 minutes; swirl for marble effect. Cool completely before
cutting. Makes 3 - 4 dozen.
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Mia (9:06:52 pm) : Tandy Cakes
2 cups of sugar
4 eggs Mix
1 tsp. vanilla
2 cup flour
1 tsp. baking powder Mix
1 cup milk
1 tsp. oleo Scald
mix above ingredients together
spread in a greased and floured 15 1/2 by 10 1/2 by one inch pan
350 for 20-25 min.
spread 1 9 ounce jar peanut butter when it comes out of the oven,
refrigerate till hard, add 1 melted bag of semi-sweet choc. chips. Cut into
squares and refrigerate. ENJOY!
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Vicki,La (9:19:31 pm) : Newsgroups: rec.food.recipes
From: kmd12@cornell.edu (Ken Deschere)
Subject: Ox's Chocoholic Brownies
OX'S CHOCOHOLIC BROWNIES (USA measurements)
1 stick (4 oz. = 1/2 cup) unsalted butter
4 oz. baking chocolate (unsweetened)
4 extra large (or 5 large) eggs
1 - 1/2 cups brown sugar
1/2 tsp. salt
2 Tbsp. freeze-dried coffee, dissolved in 1/4 cup dark rum, brandy, or
kahluha
1/4 cup dark molasses
1 cup flour
28 oz. good quality chocolate: a variety of dark, milk, and white, coarsely
chopped or morsels
12 oz. pecan halves
Melt the butter and baking chocolate together in the microwave, about 3
minutes at high power, and stir well to mix. Set aside to cool. Preheat
oven to 325. Spray a 9x13x2 aluminum baking pan with PAM. Line the pan with
two sheets of aluminum foil long enough that about 2 inches stick out,
placing the sheets perpendicular to each other. Spray the foil with PAM or
butter it well. (These steps are necessary both to reduce scorching, and
for easing removal from the pan.)
In a large mixing bowl, beat the eggs until light, add the sugar, salt,
coffee
mixture and molasses. Beat to mix, then add the flour and beat until mixed
in.
Add the cooled chocolate/butter mixture and mix until uniform. Add about 8
oz. of the chocolate and one-third of the pecans. Stir just until mixed in.
Spread mixture into prepared pan, using a rubber spatula to clean the bowl
and smooth out the mixture to a uniform thickness. Top with the remaining
nuts and chocolate.
Bake about 50-60 minutes, until firm and starting to pull away from the
sides
of the pan. Watch carefully at the end of the cooking time, and remove from
oven before they burn, even if the mixture is still clinging to the sides.
Cool, then chill, if possible. Use the aluminum foil "handles" to pull the
brownies out of the pan, and turn them upside down onto a cutting board.
Peel the foil off, and then place the brownies back into the pan. Cut into
at
least 24 pieces with a sharp serrated knife. Will keep several days if well-
wrapped and you can keep your (and others') hands off of them.
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Vicki,La (9:32:36 pm) : Newsgroups: rec.food.recipes
From: Theresa=Daniels%Portable%PCPD=Hou@bangate.compaq.com
Subject: Cream Cheese Brownies
1 6-ounce package semisweet chocolate pieces (1 cup)
6 tablespoons butter
1/2 cup sugar
2 beaten eggs
1 teaspoon vanilla
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Preheat oven to 350 degrees.
In saucepan melt chocolate pieces and butter over low heat. Remove from
heat. Add sugar, eggs, and vanilla; stir just till blended. Stir together
flour and baking powder. Add to chocolate mixture; stir just till dry
ingredients are moistened.
Pour half of the batter into greased 9x9x2-inch baking pan. Bake at 350 for
10 minutes.
Remove from oven and set aside while preparing cheese filling.
Cheese Filling
1 8-ounce package softened cream cheese
1/2 cup sugar
1 egg
dash salt
1/2 cup chopped nuts
In mixing bowl cream together the cream cheese and 1/2 cup sugar. Beat in
egg and dash salt. Stir in 1/2 cup chopped nuts.
Pour cheese filling over partially baked layer. Carefully spoon remaining
half of brownie batter over filling. Swirl slightly with knife, being
careful not to touch the bottom layer.
Bake at 350 for 35 minutes. Cool completely before trying to cut. Makes
24 brownies.
Due to the cream cheese content, these either have to be eaten quickly or
stored in the refrigerator. Mine have never seen the inside of a
refrigerator.
Hope ya'll like them!
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Vicki,La (9:34:11 pm) : Newsgroups: rec.food.recipes
Subject: Chewy Oat-Apple Brownies
CHEWY OAT-APPLE BROWNIES
Preparation time: 25 minutes
Cooking time: 1 hour
Yield: 9 servings
1/2 cup (1 stick) canola or corn-oil margarine, softened
1/2 cup unsweetened applesauce
1 1/4 cups granulated sugar
1 egg plus 1 egg white, lightly beaten
1 1/2 teaspoons vanilla extract
1 1/2 cups unbleached all-purpose flour
1/2 cup uncooked rolled oats
1 teaspoon each: baking powder, baking soda, cinnamon
1/4 teaspoon salt
2 medium baking apples, peeled, cored, chopped
1/4 cup pecans, chopped, toasted
Vanilla glaze:
1/2 cup confectioners' sugar
1 tablespoon hot water
1/4 teaspoon vanilla extract
1. Heat oven to 350 degrees. Spray a 9-inch baking pan with a non-stick
vegetable coating; set aside.
2. Beat together margarine, applesauce, sugar, egg mixture and vanilla in
large bowl of electric mixer until light and fluffy. Combine dry
ingredients in a separate, medium mixing bowl. Add dry ingredients to egg
mixture and mix just until combined. Stir in apples and nuts.
3. Spread batter into prepared pan. Bake until a toothpick inserted in the
center comes out clean, about 1 hour. Cool completely on wire rack.
4. For glaze, combine all glaze ingredients until smooth. Spread or drizzle
over cooled brownies.
Nutrition information per serving: Original recipe: 531 calories, 47 mg
cholesterol, 26 g fat, 554 mg sodium. Revised recipe: 369 calories, 24 mg
cholesterol, 14 g fat, 366 mg sodium. ----------
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Vicki,La (9:35:58 pm) : Newsgroups: rec.food.recipes
From: consp01@bingsuns.cc.binghamton.edu (Lars Kellogg-Stedman)
Subject: Raspberry Brownies
Raspberry Brownies
Ingredients
-----------
2 Squares unsweetened chocolate, melted and cooled
1/2 C unsalted butter, softened
1 C granulated sugar
2 eggs, lightly beaten
1/2 C flour
1 C walnuts, chopped
1/2 C homemade raspberry jam, lightly beaten
Procedure
---------
Melt chocolate. Cream the butter and sugar. Add the beaten eggs and
blend well, then gradually stir in the cooled chocolate. Add the
flour, and stir to mix. Stir in the walnuts.
Put the batter into a buttered 9" pan. Drop teaspoonfuls of the jam
at random on top of the batter. Then swirl the jam with a fork to
incorporate it into the batter. Bake at 350o for 25 minutes or until
toothpick inserted comes out almost clean; do not overbake.
- Lars
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Vicki,La (9:37:51 pm) : From: Johnson
Newsgroups: rec.food.baking
Truffle-Topped Amaretto Brownies
Brownies
1 (21.5 oz.) pkg. Pillsbury Fudge Brownie Mix
1/2 c. oil
1/3 c. water
2 tablespoons amaretto or 1 teaspoon almond extract*
1 egg
3/4 c. chopped almonds or l/2 c. chopped Glace (candied) Red Cherries
FILLING
1 (8 oz.) pkg. cream cheese, softened
1/4 cup powdered sugar
1 cup (6 oz.) semi-sweet chocolate chips, melted
2 to 3 tablespoons amaretto or 1 teaspoon almond extract*
TOPPING
1/2 c. semi-sweet chocolate chips
1/4 c. whipping cream
1/2 cup sliced almonds, toasted**
Red glace cherries
Heat oven to 350'F Grease 13x9-inch pan. In large bowl, combine all
brownie ingredients. Beat 50 strokes by hand. Spread batter in greased
pan.
Bake at 350'F. for 26 to 33 minutes or until set. DO NOT OVERBAKE.
Cool completely.
In small bowl, beat cream cheese and powdered sugar at medium speed
until smooth. Add melted chocolate chips and 2 to 3 tablespoons
amaretto; beat until well blended. Spread filling mixture over top of
cooled brownies. Refrigerate at least 1 hour or until firm.
In small saucepan over low heat, melt l/2 cup chocolate chips and
whipping cream, stirring constantly until smooth. Carefully spread
evenly over chilled filling. Sprinkle with sliced almonds; garnish with
candied cherries. Refrigerate at least 1 hour or until set; cut into
bars. Store in refrigerator. 48 to 54 bars.
TIPS:
* if using almond extract instead of amaretto, increase water in
brownies to 1/2 cup; use almond extract and 2 tablespoons milk in
filling.
** To toast almonds, spread on cookie sheet. Bake at 350'F. for 5 to
10 minutes or until light golden brown, stirring occasionally. Or,
spread in thin layer in microwave-safe pie pan. Microwave on HIGH for 3
to 4 minutes or until light golden brown, stirring frequently.
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Bill,DC (9:57:32 pm) : * Exported from MasterCook *
Chocolate-Butterscotch Brownies
Recipe By : Jo Anne Merrill
Serving Size : 24 Preparation Time :0:40
Categories : Chocolate Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup all-purpose flour
1/4 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
2 packages butterscotch pudding mix -- 3-5/8 oz ea
1/3 cup light cream
1/4 teaspoon vanilla extract
3/4 cup semisweet chocolate chips
1. Sift flour with sugar, baking powder and salt. Set aside.
2. Place eggs in large bowl. Use hand mixer or whisk to beat until very
thick. Add flour mixture and rest of ingredients; mix well with whisk. (Do
not use an electric mixer.) Fold in chocolate chips.
3. Pour into lightly greased 9 x 9 x 2 inch pan. Bake in preheated
325-degree oven for 35 to 40 minutes, or until cake tester inserted in
center comes out clean.
4. Place pan on wire rack to cool slightly before cutting into bars.
Yield: about 2 dozen bars.
- - - - - - - - - - - - - - - - - -
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Peggy, WA (10:29:41 pm) : * Exported from MasterCook *
Blondies
Recipe By : Elizabeth Powell
Serving Size : 16 Preparation Time :1:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter
2 cups brown sugar
2 eggs -- beaten slightly
1 tablespoon vanilla extract
1 cup all-purpose flour
2 teaspoons double-acting baking powder
1 teaspoon salt
Melt butter in saucepan. Stir brown sugar into butter until dissolved. Cool
slightly and beat in egg and vanilla. Sift flour with baking powder and
salt. Stir dry ingredients into butter/sugar/egg.
Butter a 9 inch square pan, line with wax paper, then butter and flour the
wax paper. Pour batter into pan. Bake at 350 degrees for 30-45 minutes.
- - - - - - - - - - - - - - - - - -
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Peggy, WA (10:30:56 pm) : * Exported from MasterCook *
Fudgiest Brownies
Recipe By : Elizabeth Powell
Serving Size : 12 Preparation Time :0:45
Categories : Cookies Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter
3 ounces baking chocolate
2 eggs -- well beaten
1 cup all-purpose flour
1/2 teaspoon double-acting baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup walnuts -- chopped (optional)
2 cups brown sugar
Melt butter and chocolate in top of double boiler. Cool slightly. Beat in
remaining ingredients by hand. Pour into greased a 8" x 12" pan. Bake at 350
degrees until set, or about 30 minutes.

---

NUTTY APRICOT BARS
From: Judi Mae, CA
Yield: 48 servings

12 oz Dried apricots
3/4 c Sugar
3/4 c Butter margarine; softened
1 c Sugar
2 c Flour-all purpose
1/2 ts Baking soda
1/4 ts Salt
3 oz Flaked coconut
1/2 c Pecans or walnuts; chopped
Cover apricots with water, and bring to a boil; reduce heat, and simmer,
uncovered, 15 minutes or until
tender. Drain reserving 1/4 cup liquid. Coarsely chop apricots, and set
aside. Combine reserved apricot liquid and 3/4 cup sugar in a saucepan;
simmer 5 minutes. Stir in chopped apricots.
Cream butter; gradually add 1 cup sugar, beating at medium speed of an
electric mixer until light and fluffy. Combine flour, baking soda, and salt;
add floured mixture to creamed ixture, mixing well (mixture will be
crumbly). Stir in coconut and pecans. Pat about three-fourths of coconut
mixture into and ungreased 13x9x2-inch pan. Bake at 350 degrees F. for 10
minutes. Spread apricot mixture evenly over crust, spreading to within 1/4
inch from
edge of pan. Sprinkle with remaining coconut mixture. Bake an additional 30
minutes. Let cool in pan; chill. Cut into bars. Store in refrigerator.
Yield: about 4 dozen. From the Southern Living Cookbook
Shared by Judi M. Phelps
-----
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Peggy, WA (10:34:35 pm) : * Exported from MasterCook *
Lemon Bars
Recipe By : Elizabeth Powell
Serving Size : 18 Preparation Time :1:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
1/4 cup sugar
1 cup butter
4 eggs
2 cups brown sugar
1/4 cup all-purpose flour
1 teaspoon double-acting baking powder
1 cup fresh coconut -- grated
1 cup walnuts -- chopped
1/4 cup fresh lemon juice
1 tablespoon lemon zest -- grated
1 cup powdered sugar
Mix 2 cups flour with 1/4 cup sugar. Blend in butter until finely mixed.
Press into a jelly roll pan. Bake 15 minutes at 350 degrees.
Beat together eggs, brown sugar, 1/4 cup flour and baking powder. Stir in
coconut and nuts. Spread filling over crust and return pan to oven. Bake 25
minutes more.
Blend lemon juice, zest, and powdered sugar until smooth. Spread on hot
cookies. Cool and cut into bars.
- - - - - - - - - - - - - - - - - -
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Peggy, WA (10:35:38 pm) : * Exported from MasterCook *
Mocha Chip Bars
Recipe By : Elizabeth Powell
Serving Size : 10 Preparation Time :0:35
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter
1 3/4 cups brown sugar
2 egg
1 teaspoon vanilla extract
1 tablespoon instant coffee
1/2 teaspoon salt
2 cups all-purpose flour
2 teaspoons double-acting baking powder
1 cup nuts -- chopped
1 cup chocolate chips
Cream butter and sugar together until light and fluffy. Beat in eggs and
vanilla. Sift dry ingredients and coffee together and add to egg mixture.
Stir in chocolate chips and nuts.
Pour batter into greased 9" X 15" pan. Bake at 350 degrees for 20 minutes.
- - - - - - - - - - - - - - - - - -
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Judi Mae, CA (01:09:42 am) :
---------- Recipe via Meal-Master (tm) v8.04
Title: Misto Lemon Bars
Categories: Cookies
Yield: 32 bars
WALDINE VAN GEFFEN VGHC42A
2 1/4 c Sifted flour
1/2 c Sifted powdered sugar
1 c Cup butter
8 Eggs
3 1/2 c Granulated sugar
1 c Lemon juice
4 ts Lemon zest; grated
1 ts Baking powder
1 tb Unsifted flour
Sift together sifted flour and powdered sugar. Cut in butter until mixture
resembles crumbs. Pat in bottom of 13x9" baking pan. Bake at 350 degrees F.
until
golden brown. Beat eggs with granulated sugar and stir in lemon juice, zest,
baking powder and unsifted flour. Mix well. Pour over crust. Bake at 350~ 45
minutes. Cut into 32 (1-1/2x2") bars.
193 cal; 7 gr fat; 33% fat. Source: Executive Chef David Willians, Misto
Restaurant, Pacific Palisades.
Shared by Judi M. Phelps.
jphelps@best.com or jphelps@slip.net
-----
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Judi Mae, CA (01:18:42 am) : ---------- Recipe via Meal-Master (tm) v8.04
Title: AMARETTO BROWNIES SUPREME
Categories: Brownies, Alcohol
Yield: 16 Pieces
BROWNIES:
1/2 c Butter
2 oz Semisweet chocolate
2 Eggs; well beaten
3/4 c Sugar
1/2 c Flour
1/4 ts Salt
1/2 c Pecans; chopped
1/4 c Amaretto liqueur
CHOCOLATE AMARETTO FROSTING:
3 tb Butter
ds Salt
1 1/2 c Confectioner's sugar
4 1/2 ts Amaretto liqueur
4 1/2 ts Cocoa butter
4 1/2 ts Hot coffee
WHITE ALMOND ICING:
1/3 c Confectioner's sugar
ds Salt
1/4 ts Almond extract
1/4 c Half-and-half
Preheat oven to 325 degrees. Melt butter and chocolatein a saucepan over low
heat. Remove from heat, let cool. Then stir in eggs. Add sugar, flour, salt
and
pecans, mixing well. Pour batter in a greased 8" square pan and bake for 30
to 35 minutes. Brownies should still be soft. Remove from oven and let cool
slightly. Poke holes in brownies with fork, and pour amaretto liqueur over
top. Refrigerate overnight.
Spread Chocolate Amaretto Frosting over brownies and then drizzle White
Almond Icing in a criss-cross pattern on top.
CHOCOLATE AMARETTO FROSTING:
Combine butter, sugar, salt, amaretto liqueur, cocoa powder and coffee and
beat until smooth.
WHITE ALMOND ICING: Combine sugar, salt and almond extract. Add
half-and-half a little at a time, mixing until smooth.
Shared by Judi M. Phelps.
jphelps@best.com or jphelps@slip.net
-----
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Shelley, LA (9:36:49 pm) : Jiffies
18 graham crakers, crumbled
1 (14oz) sweet condensed milk
1 (6oz) pkg semisweet chocolate chips
1 cup chopped pecans
Combine ingredients mixing well. Pour mixture into an 8x8 baking pan. Bake
at 350 for 30 miutes Cut into squares while warm and remove from pan.
----------------------------------------------------------------------------
Amy,Ut (2:19:37 pm) : English Toffee Cookies
Graham crackers
1 cup butter
1/2 cup brown sugar
1 cup coarsley chopped nuts
1 ( 6 ounce ) pkg. chocolate chips
Preheat the oven to 350. Cover a jelly roll pan with graham crackers,( fit
them in the pan lilke puzzle pieces ). Melt butter and sugar in a saucepan
until bubbly and pour over crackers, spred evenly. Sprinkle nuts over the
top. Bake for 10 minutes. Remove from oven and sprinkle chocolate chips over
the top. Bake an additional 2 minutes. Remove and spread the chocolate
evenly. Cool in pan to allow to set up then break into random pieces.
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Betsy-TKL (9:55:33 pm) :
Congo Bars
From: Cookbook USA CD
2/3 c. shortening (oleo may be used)
1 lb. light brown sugar
3 eggs
2 3/4 c. sifted flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
1/2 c. chopped nuts
1 (6 oz.) chocolate
6 oz. walnuts
Melt shortening and add brown sugar. Mix well and let cool. Add eggs, one at
a time, and mix. Add sifted dry ingredients, vanilla, chocolate bits and
nuts. Grease and flour a 10x15 inch pan. Bake at 350 degrees for 30 minutes.
----------------------------------------------------------------------------
Betsy-TKL (10:05:20 pm) :
Date: Thu, 2 Dec 1993 08:38:00 EST
Sender: Foodlore/Recipe ExchangeEAT-L
From: Chris Elfring CELFRING@NAS.BITNET
ALMOND MINI CHIP SHORTBREAD
1 cup (2 sticks) butter, softened
1/2 cup sugar
2 1/2 cups all-purpose flour
1 teaspoon almond extract
1 cup semi-sweet chocolate chips (mini chips if you can find them)
1/4 teaspoon baking powder
Heat oven to 350 F. Grease 13 x 9 x 2 inch baking pan.
In large bowl, beat butter and sugar until light and fluffy.
Add flour, baking powder, and almond; blend well.
Stir in chocolate chips.
Pat batter into pan. Bake 30 minutes (or until golden)
Cool in pan on wire rack 10 minutes
Cut into bars (but do not remove from pan yet)
Cool completely in pan on wire rack, then remove bars.
Makes about 36 shortbread bars
----------------------------------------------------------------------------
Betsy-TKL (10:05:59 pm) :
Date: Thu, 2 Dec 1993 08:38:00 EST
Sender: Foodlore/Recipe ExchangeEAT-L
From: Chris Elfring CELFRING@NAS.BITNET
ALMOND CHOCOLATE COOKIE BARS
1 cup butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 egg yolk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 cups semi-swwt chocolate chips
3/4 cup sliced almonds or chopped pecans
Heat oven to 350 F.
In large bowl, beat butter with sugars until fluffy
Beat in egg yolk and vanilla.
Stir in flour.
Pat batter into ungreased 13 x 9 x 2 inch pan
Bake 25-30 minutes or until lightly browned.
Remove from oven; cool 5 minutes.
Sprinkle with small chocolate chips.
As chocolate melts, spread to cover the entire crust.
Sprinkle with nuts; press them lightly into the chocolate.
Cool in pan on wire rack. Cut into bars.
Makes about 36 bars
----------------------------------------------------------------------------
Betsy-TKL (10:14:07 pm) :
Title: Chocolate Mint Sticks
Categories: Desserts, Cookies
Yield: 40 servings
-----------------------------------COOKIE-----------------------------------
2 Eggs
1/2 c Melted butter
1 c Sugar
2 oz Unsweetened chocolate melted
1/2 ts Peppermint extract
1/2 c Flour
1/2 c Ground almonds
-----------------------------PEPPERMINT FILLING-----------------------------
2 tb Butter
1 tb Heavy cream
1 c Confectioners sugar (sifted)
1 ts Peppermint extract
----------------------------------FROSTING----------------------------------
1 oz Semi-sweet chocolate
1 tb Butter
1. Preheat oven to 350. Grease a 9 inch square baking pan. Beat eggs. Add
melted butter and sugar. Beat well. Add melted chocolate and peppermint.
Beat. Add flour and nuts. Mix well. Pour ingredients into prepared pan and
bake 25-30 minutes until toothpick inserted in center comes out clean.
Remove from oven and set on trivet or rack to cool.
2. Prepare filling. In small bowl, thoroughly blend butter and cream. Add
sugar and peppermint. Mix well. Spread evenly over cooled baked layer.
3. Prepare frosting. Melt chocolate and butter together in small pan over
low heat.
4. When filling is completely firm, spread frosting mixture on top.
5 . Refrigerate until chocolate is firm. Cut into 3/4 by 2 1/4 inch
strips.
from: Cookiemania