Recipe: TALK TKL 9-23-97 - 23 Recipes for Brownies and Bars - Part 2 (of 2)

Indoor S'mores
Title: York Sensational Brownies
1989 3rd Place: Cinnamon Toffee Bars
Holiday Cookies
Kahlua Chocolate Walnut Squares
Kahlua Crystallized Nuts
Kahlua Recipe Book
Creme de Menthe Squares
Title: Pink Peppermint Brownies
Raspberry Squares
Jocelyn's Chocolate Fudge Bars
Title: Mudslide Brownies
Sour Cream-Banana Bars
Double Chocolate Grand Marnier Brownies (Kelly Parent)
Triple-layered Brownie Squares
Peanutty Chewy Bars
Five Layer Bars
Reese's Peanut Butter Brownies
White Chocolate and Macadamia Brownies with Hot Fudge Sauce
Lemon Bars
Pumpkin Brownies
Charles Baddour's Boston Brownies
Bailey's Irish Cream Brownie Pie

Velma TN (10:02:35 pm) : INDOOR S'MORES

2/3 cup light corn syrup
2 Tblsps. butter or margarine
1-111/2 oz pkg. Nestle milk chocolate morsels
1 tps. vanilla
1-10 oz. pkg. Golden Grahams cereal
about 8 cups
3 cups minnature marshmallows

Spray rectangular pan, 13x9x2 inches with Pam vegetable
cooking spray.
Heat corn syrup, butter or margarine and chocolate morsels
to boiling in 3-quart saucepan, stirring constantly;
remove from heat. Stir in vanilla. Pour over cereal in large
mixing bowl; toss quickly until completely coated with
chocolate. Fold in marshmallows, 1 cup at a time. Press
mixture evenly in pan with a piece of waxed paper. Let
stand until firm, at least one hour. Cut into abouit 1 1/2
inch squares. 48 squares.
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Betsy, NY (10:02:55 pm) :
Title: York Sensational Brownies
Categories: Desserts
Servings: 36

Jeannie Allen
1 1/2 c ( 3 sticks ) butter or Margerine melted
3 c Sugar
1 T Vanilla extract
5 Eggs
2 c All purpose flour
1 c Hershey's coco
1 t Baking powder
1 t Salt
24 Small ( 1-1/2" ) York Peppermint patties Unwrapped

Heat oven to 350~. ( If using a glass pan, 325~)
Grease 13x9x2 " baking pan. In a large bowl with spoon
or wire whisk stir together, butter, sugar and
vanilla. Add eggs , stir until well blended. Stir in
flour, cocoa, baking powder and salt; blend well.

Reserve 2 C batter; set aside. Spread remaining
batter in prepared pan. Arrange peppermint patties in
a single layer over batter, about 1/2 " apart. Spread
reserved 2 C of batter over the patties. Bake 50-55
minutes or until brownies start to pull away from the
sides of the pan. Cool completely in pan or wire rack;
cut into squares ( about 36 ).

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Velma TN (10:04:03 pm) : Exported from MasterCook *

1989 3RD PLACE: CINNAMON TOFFEE BARS

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Cookies Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Unsalted butter, softened
1 c Packed brown sugar
1 ea Egg
1 t Vanilla
2 tb Ground cinnamon
1/2 ts Salt
2 c All-purpose flour
1 ea Egg white, beaten
MMMMM--------------------------STREUSEL--- -- *
----------------------------
6 tb Butter, cold
3/4 c All-purpose flour
3/4 c Sugar
Colored sugar for garnish

Preparation time: 15 minutes Baking time: 20 to 25 minutes

1. Heat oven to 375 degrees. Grease 15- by 10-inch jelly-roll pan.
Cream butter, sugar, egg and vanilla in mixing bowl. Stir in cinnamon
and salt. Add flour, a little at a time. Blend well. Press into pan
to 1/4 -inch thickness with wax paper.

2. Brush beaten egg white over dough. Combine streusel ingredients
in food processor. Process until butter is evenly blended. Sprinkle
streusel over dough. Bake 20 minutes. Cool on wire rack 15 minutes.
Cut into 2- by 1 1/2 -inch bars while still warm.
Note: The test kitchen found that a mixture of ground spices such as
cinnamon, allspice, ginger, cardamom and cloves also works nicely in
place of the cinnamon, and for the holiday season, a sprinkling of
colored sugar before baking brightens up these cookies.
This recipe from Mary Pat Knopp of Chicago placed third in the 1989
cookie contest. from the Chicago Tribune second annual Food Guide
Holiday Cookie Contest December 14, 1989

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Vicki,La (10:08:32 pm) : Bill I found this maybe it might be close to it
Newsgroups: rec.food.recipes
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Risa G., NJ (10:09:58 pm) : Something to leave you with:

Kahlua Chocolate Walnut Squares

1-1/4 c. sifted all purpose flour
3/4 tsp. baking powder
1/2 tsp. salt
1/3 c. soft butter or margarine
3/4 c. brown sugar (packed)
1 large egg
1/4 c. Kahlua
1 c. semi-sweet chocolate pieces
1/3 c. chopped walnuts
1 T. Kahlua for tops of bars
Brown Butter Icing

Resift flour with baking powder and salt. Cream butter, sugar and
egg together well. Stir in Kahlua, then flour mixture; blending
well. Fold in chocolate pieces and walnuts. Spread evenly in greased
baking pan (7x11x1-1/2"). Bake in moderate oven (350 degrees) for 30
minutes, or until top springs back when touched lightly in center.
Remove from oven, cool in pan 15 minutes, then brush top with 1 T.
Kahlua. When cold, spread with Brown Butter Icing. When icing is
set, cut into bars, about 1-3/4 x 1-1/2 ". Makes 2 dozen

Brown Butter Icing

Place 2 T. butter in saucepan over low heat. Heat until lightly
browned. Remove, add 1 T. Kahlua, 2 tsp. milk or light cream,
and 1-1/3 c. sifted powdered sugar. Beat until smooth.
********************************************************
GIFTS FROM THE KITCHEN

Kahlua Crystallized Nuts
Kahlua Recipe Book

3 c. whole shelled nuts (blanched almonds, pecans,
macadamia nuts, etc)
3/4 c. granulated sugar
1/2 c. Kahlua
1 Tbsp. light corn syrup
1 Tbsp. butter

Place nuts in shallow pan and toast in 300 degree oven for 20 minutes,
stirring once. Turn into lightly buttered hot metal bowl or large
saucepan. In 1 qt. saucepan, combine remaining ingredients and bring
to a boil, stirring until sugar dissolves. Insert candy thermometer;
bring to hard crack stage (300 degrees). Pour over roasted nuts; stir
with buttered metal spoon to coat evenly. Spread, in single layer, on
buttered jelly roll pan. Cool; separate in small chunks. Store in
airtight container. Makes about 5 cups.

For macadamias, rub off excess salt. Toast 10 minutes only. Add
nuts towards end of syrup cooking time. Heat but do not cook further.
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Vicki,La (10:10:36 pm) : Creme de Menthe Squares
Source: James Barrett on rec.food.veg (USENET)

Ingredients
Bottom Layer:
1/2 c.butter or margarine
1/2 c. unsweetened cocoa powder
1/2 c. powdered sugar
1 beaten egg
1 tsp. vanilla
2 c. graham cracker crumbs
Middle Layer:
1/2 c.butter or margarine
3 c. powdered sugar
1/3 c. creme de menthe
Top Layer:
1/4 c.butter or margarine
1-1/2 c. semisweet chocolate chips

Instructions
Bottom layer: In saucepan combine 1/2 c. of the butter or margarine
and the cocoa powder. Heat and stir till well blended. Remove from heat;
add 1/2 c. of the powdered sugar, the egg, and vanilla. Stir in graham
cracker crumbs. Mix well. Press into the bottom of an ungreased
13x9x2-inch baking pan. Middle layer: Melt another 1/2 c. of the
butter. In small mixer bowl combine melted butter and creme de menthe.
At low speed of mixer beat in the remaining 3 c. of powdered sugar till
smooth. Spread over the chocolate layer. Chill 1 hour. Top layer: In
small saucepan combine the remaining 1/4 c. butter and chocolate pieces.
Cook and stir over low heat till melted. Spread over mint layer.
Chill 1 to 2 hours. Cut in small squares. Store in refrigerator.

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Betsy, NY (10:11:49 pm) :
Bill - does this look like it?

Title: Pink Peppermint Brownies
Categories: Brownies, Holiday, Christmas
Yield: 36 servings

-------------------------BROWNIES-------------------------
1 pk Family size deluxe brownie
- mix, Pillsbury
1/2 c Water; very hot
1/2 c Oil
1 Egg
1/4 ts Peppermint extract

--------------------------TOPPING--------------------------
3 c Powdered sugar
1/2 c Peppermint candy; crushed
3 oz Cream cheese; softened
1/4 c Margarine or butter; softend
6 ts Milk; to 8 tsp
dr Red food color (opt)

Heat oven to 350degrees. Grease bottom of 13x9" pan. In
large bowl, combine all brownie ingredients; beat 50
strokes with spoon. Spread batter in prepared pan.
Bake for 30-35 minutes. DO NOT OVERBAKE. Cool. In
medium bowl, beat all topping ingredients until light
and fluffy. Spread over cooled brownies. Cut into
bars. Decorate with additional crushed peppermint
candy.

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angel, La. (10:14:19 pm) : Raspberry Squares
1 box butter cake mix
1/2 cup chopped pecans
1/4 cup margarine
1 egg
1 jar diet or unsugared raspberry jam

Grease an oblong baking dish and dust lightly with flour. Stir cake mix in a
large bowl, knocking out all of the lumps. Add pecans, margarine and beaaten
egg and mix thoroughly by hand. It will stick to beaters and become hard to
handle. Dump into baking dish and spread around. Push into corners and
smooth out with fingers if necessary. Whip jam with spoon until it spreads
easily and cover the cake mixture with it. Bake at 325 degrees for 30
minutes, , until bubbly and slightly brown. Cool and cut into squares.

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Betsy, NY (10:17:51 pm) :
Jocelyn's Chocolate Fudge Bars
(Fudge Mint Cookies)

1 stick (1/2 cup) of butter
2 oz. (2 squares) unsweetened baking chocolate
1 cup sugar
2 eggs
1 cup flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. vanilla or peppermint extract
1 cup chocolate chips

Glaze:
1 cup powdered sugar
1 TBSP (or more) milk
1/2 tsp. peppermint extract

Melt the butter and the unsweetened chocolate. (You can put
them in a stainless steel bowl and stick it in the oven while it's
preheating.)
When the bowl is cool, add the sugar, beat in the eggs, mix in the
flour, the salt, and the baking soda. Add the vanilla.
Spread into a greased jellyroll pan (that is, 11x17). It won't be
trivial; you'll have to use a knife or something to spread it
smoothly into all four corners.
Sprinkle with the chocolate chips, and bake at 350 F for 8
minutes or so. ("Bake until done." When they're done, they pull
away from the pan just a little bit and have a dull glossy look to
them.)

Glaze: Mix up the ingredients. It should be like a glaze that will
pour, thickly. Add a couple of drops of food coloring if desired.
When the cookies come out of the oven, spread the glaze. Cool
slightly, and cut while still warm. (If you wait too long, the glaze
will crack when you try to cut the cookies.)

Notes: You can skip the glaze, if you like. (For example, you
might not want peppermint cookies, or you might want to use
those miniature baking M&M's.) If you don't glaze them but still
want peppermint chocolate cookies, use the peppermint instead
of the vanilla. (Or in addition to it, for a slightly different flavor
but still good.)

This is Mom's recipe. It was quick and easy enough that she
could make up a batch of cookies while getting breakfast on the
table, when one of us four kids piped up and said "By the way,
it's my turn to bring cookies today."

She also has an anecdote about one of our schoolkids being
allergic to oranges, so she made a batch with orange food
coloring so he could have something orange anyway. You could
try the same trick for Halloween cookies...

If you don't want them to be thin bar cookies, then use a smaller
pan (9x13 or 9x9) and bake them longer.

C. Baden, P.O. Box 1792, Redondo Beach CA 90278

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Betsy, NY (10:24:10 pm) :

Title: Mudslide Brownies
Categories: Desserts, Chocolate
Yield: 24 brownies

2 c All-purpose flour
1/2 t Baking powder
1/2 t Salt
2/3 c Unsalted butter
4 oz Unsweetned choc, chopped
3 Eggs
1 1/2 c Sugar
4 T Coffee liqueur
2 T Irish Creme liqueur
1 T Vodka
3/4 c Coarsely ch. walnuts (opt.)
Kahlua Glaze:
1 1/4 c Powdered sugar
3 T Coffee liqueur

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 in dry ingredients, chocolate mixture, coffee liqueur,
Irish creme liqueur and vodka. Fold in nuts. Pour into 13x9-inch pan and
bake at 350F about 25 minutes. Cool in pan. Spread with Kahlua Glaze.
Decorate with whole coffee beans, if desired. Cut into squares and serve.

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Vicki,La (10:24:35 pm) : Newsgroups: rec.food.recipes
Subject: Banana Cake

[Note: This comes out like a cake.]

SOUR CREAM-BANANA BARS

1 1/2 cups sugar
1 cup dairy sour cream
1/2 cup margarine or butter, softened
2 eggs
1 1/2 cups mashed bananas (about 3 large)
2 tsp. vanilla
2 cups flour
1 tsp. salt
1 tsp. baking soda
1/2 cup chopped nuts
Browned Butter Frosting (below)

Heat oven to 375 degrees. Grease and flour jelly roll pan,
15 1/2 x 10 1/2 x 1 inch. Mix sugar, sour cream, margarine
and eggs in large mixer bowl on low speed, scraping bowl
occasionally, 1 minute. Beat in bananas and vanilla on
low speed 30 seconds. Beat in flour, salt and baking soda
on medium speed, scraping bowl occasionally, 1 minute.
Stir in nuts. Spread dough in pan. Bake until light brown,
20 to 25 minutes. Cool; frost with Browned Butter Frosting.
Cut into bars, about 2 x 1 1/2 inches.

Browned Butter Frosting

Heat 1/4 cup margarine or butter over medium heat until
delicate brown; remove from heat. Mix in 2 cups powdered sugar.
Beat in 1 teaspoon vanilla and 3 tablespoons milk until
smooth and of spreading consistency.

Yield 4 dozen bars.

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Betsy, NY (10:31:23 pm) :
From: Nancy Amos AMOS@sscl.uwo.ca
Newsgroups: rec.food.recipes

These are the BEST brownies ever -- try them with any other liqueur, or
without alcohol. They're still great!

DOUBLE CHOCOLATE GRAND MARNIER BROWNIES (Kelly Parent)

2 squares unsweetened chocolate
2 squares semisweet chocolate
2 eggs
1/2 c. butter
1 c. white sugar
2/3 c. flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. chopped pecans (optional)
1 tsp. vanilla
2 tbsp. Grand Marnier

Melt chocolate. Add sugar, eggs, and butter. Mix dry ingredients.
Add to chocolate mixture. Add vanilla. Place in greased 8 X 8
pan. Bake 25 minutes at 350. Immediately after baking, brush on
Grand Marnier. Cool 1 hour.

Icing:

2 squares semisweet chocolate
2 tbsp. light cream or 2% milk
1 tbsp. Grand Marnier (or can use 1 tbsp cream and 2 tbsp G.M.)
2 tbsp. butter
1 c. icing sugar

Melt chocolate and butter together. Stir in cream and Grand
Marnier. Add icing sugar. Spread on cooled brownies.

These are supposed to sit for 24 hours before eating. (but I have never
actually managed this!)

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Judi, TX (10:34:15 pm) : Bill - I think I've found it:
Triple-layered Brownie Squares
2 oz. unsweetened chocolate
3/4 cup (1/4 lb. plus 4 Tbl.) butter or margarine
1 egg
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 cup chopped almonds or pecans
2 cups powdered sugar
1/2 tsp. vanilla
2 to 3 Tbl. whipping cream

For the first layer, place 1 ounce of the chocolate and 4 Tbl. of the butter
in the top of adouble boiler over simmering water (or in small pan over
lowest possible heat). Stir until melted.

In a small mixing bowl, beat egg and granualted sugar, then gradually beat
in chocolate mixture. Stir in flour and almonds. Spread batter evenly in a
lightly greased 9-inch square baking pan; bake ina 350-deg. F. oven for 20
to 25 minutes or until brownie feels dry on top. Let cool completely in pan
on a rack.

For the second layer, place 4 Tbl. of the butter, powdered sugar, and
vanilla in a small bowl of an electric mixer. Beat together; then beat in
enough cream to make frosting spreadable. Spread evenly over cooled brownie.

For the third layer, combine remaining 1 ounce of chocolate and remaining 4
Tbl. of butter in the top of a double boiler over simmerine water (or in a
small pan over lowest possible heat). Stir until melted. Drizzle over
frosting layer; tilt pan so chocolate covers surface evenly. Refrigerate
until chocolate is hardened (about 15 minutes). Cut into 2-1/4-inch squares.
Store covered, in refrigerator. Makes 16.

Mint-layered Brownie Squares: Follow directions for Triple-layered Brownie
Squares, but add 1 teaspoon peppermmint extract to frosting (second layer).

From "Sunset Cookies - Step-By-Step Techniques" ISBN 0-376-02387-2
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Vicki,La (10:34:41 pm) :

PEANUTTY CHEWY BARS

1-1/4 cups all-purpose flour
2/3 cup granulated sugar
1/3 cup Hershey's Cocoa
1/4 cup packed light brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) butter or margarine
2 eggs, slightly beaten
1-2/3 cups (10-oz.pkg.) Reese's Peanut Butter Chips
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1 cup Mounds Sweetened Coconut Flakes

Heat oven to 350 degrees Fahrenheit. Grease 13x9x2-inch baking pan. In large
bowl, stir together
flour, granulated sugar, cocoa, brown sugar, baking powder and salt. Add
butter; cut in with pastry
blender or with hands until mixture is well blended, resembling coarse
crumbs. Add eggs; mix well.
Spoon mixture into prepared pan, pressing firmly onto bottom of pan. Bake 8
to 10 minutes or until
mixture is set. Remove from oven; sprinkle peanut butter chips on top.
Drizzle sweetened condensed
milk evenly over chips; top with coconut. Return to oven; bake 20 to 25
minutes or until lightly
browned on top. Cool completely in pan on wire rack. Cut into bars. About 24
bars.

Hershey's, Reese's, and Mounds are registered trademarks of Hershey Foods
Corporation.

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Vicki,La (10:35:30 pm) :
FIVE LAYER BARS

3/4 cup (1-1/2 sticks) butter or margarine
1-3/4 cups graham cracker crumbs
1/4 cup Hershey's Cocoa
2 tablespoons sugar
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1 cup (6-oz. pkg.) Hershey's Semi-Sweet Chocolate Chips
1 cup raisins, chopped dried apricots or miniature marshmallows
1 cup chopped nuts

Heat oven to 350 degrees Fahrenheit. Place butter in 13x9x2-inch baking pan.
Heat in oven until
melted; remove pan from oven. Stir together crumbs, cocoa and sugar;
sprinkle evenly over butter.
Pour sweetened condensed milk evenly over crumb mixture. Sprinkle with
chocolate chips and
raisins. Sprinkle nuts on top; press down firmly. Bake 25 to 30 minutes or
until lightly browned.
Cool completely in pan on wire rack. Cover with foil; let stand at room
temperature 6 to 8 hours.
Cut into bars. About 36 bars.

Variation:

Golden Bars: Substitute 1 cup Reese's Peanut Butter Chips for chocolate
chips. Sprinkle 1 cup
golden raisins or chopped dried apricots over chips. Proceed as above.

Hershey's and Reese's are registered trademarks of Hershey Foods
Corporation. Recipe may
be reprinted courtesy of the Hershey Recipes.

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Vicki,La (10:36:18 pm) : REESE'S PEANUT BUTTER BROWNIES

3/4 cup (1-1/2 sticks) butter or margarine
3/4 cup REESE'S Creamy Peanut Butter
1-3/4 cups sugar
2 teaspoons vanilla extract
4 eggs
1-1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup HERSHEY'S Cocoa

1. Heat oven to 350 F. Grease 13x9x2-inch baking pan.

2. In saucepan, melt butter. Add peanut butter; stir until peanut butter is
melted. Stir in sugar and
vanilla. Add eggs; beat well with spoon. Add flour, baking powder and salt;
beat well.

3. Remove 1-3/4 cups batter; stir cocoa into this part. Spread chocolate
batter into prepared pan.
Spread remaining batter over top.

4. Bake 30 minutes or until brownies just begin to pull away from sides of
pan. Cool completely in
pan on wire rack. Cut into bars. About 36 brownies.

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Betsy, NY (10:37:31 pm) :
From: AngusNYC

White Chocolate and Macadamia Brownies with Hot Fudge Sauce

1 cup flour
1/4 tsp salt
2 large eggs, room temperature
1/2 cup sugar
7 oz white chocolate, chopped and melted
1/2 cup butter, melted
1 tsp vanilla extract
1 cup chopped unsalted, macadamia nuts
5 oz white chocolate, coarsely chopped

Sauce
3/4 cup whipping cream
1/4 cup sugar
2 Tblsp butter
5 oz bittersweet chocolate, chopped
2 Tblsp corn syrup

1) Preheat oven to 350o. Butter and flour a 9 X 13 pan.
2) Sift flour with salt into a bowl. Using a mixer, beat eggs until frothy.
Add sugar 1 Tblsp at a time, and beat until pale yellow, and slowly
dissolving ribbons form when beaters are lifted.
3) Gently fold in chocolate--mixture may lose volume.
4) Add melted butter and vanilla, stirring well. The mixture may appear
curdled at this point.
5) Fold in flour.
6) Fold in nuts and chopped chocolate.
7) Pour batter into prepared pan. Bake until an inserted tester yields not
quite clean, approximately 25 minutes. DO NOT OVERBAKE! Cool in pan.
8) For the sauce: Cook cream and sugar over low heat until sugar dissolves,
stirring.
9) Add chocolate and stir until melted and smooth.
10) Add butter and corn syrup, and stir until batter melts. Serve warm.

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Betsy, NY (10:39:56 pm) :
From: karen@mit.edu (Karen E. Walrath)
Subject: OVO-LACTO: Lemon Recipes

Here's my mom's Lemon Bar recipe

Crust: 1 cup flour
1/4 cup powdered sugar
1/2 cup butter

Mix like pie crust, pat into 8x8'' pan.
Bake 15 minutes at 350.

Filling:
1 beaten egg
1 cup sugar
juice of one lemon
grated rind (dark yellow) of one lemon
1/4 cup flour
1/2 tsp baking powder

Pur on baked crust and bake 20 minutes at 350.
Sprinkle top with powdered sugar.

If you are really fond of lemon (I am), you can double the lemon juice
and add extra flour to compensate.

Karen Walrath
MIT

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Betsy, NY (10:43:36 pm) :
Date: Wed, 27 Oct 1993 08:32:31 EDT
Sender: Foodlore/Recipe Exchange EAT-L@VTVM1.BITNET
From: cmelcher@FSCVAX.FSC.MASS.EDU

Pumpkin Brownies
from October 1993 "Bon Appetit"

1/2 cup (1 stick) unsalted butter, room temperature
1 cup firmly packed brown sugar
1 large egg
1 1/2 teaspoons vanilla extract
1 cup all purpose flour
1 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon (generous) ground cloves
1/4 teaspoon salt
3/4 cup canned solid pack pumpkin
1/2 cup coarsely chopped pecans

1/4 cup cream cheese, room temperature
2 tablespoons sugar
1 egg yolk
2 teaspoons whipping cream

Preheat oven to 350 F. Butter and flour 8-inch square glass baking dish.
Using electric mixer, beat butter in large bowl until light. Gradually
add brown sugar and beat until well blended, about 2 minutes. Add 1
egg and 1 teaspoon vanilla and beat to blend. Add flour, baking powder,
spices, and salt and beat until well mixed. Beat in pumpkin. Stir in
nuts. Spread batter in prepared pan (batter will be thick).

Mix cream cheese, 2 tablespoons of sugar, egg yolk, cream and remaining 1/2
teaspoon vanilla in bowl to blend. Drop cream cheese mixture by heaping
tablespoons atop batter. Using small knife, gently swirl cream cheese
mixture into batter, creating marbled pattern. Bake until tester
inserted into center comes out clean and top is firm, about 35 minutes.

They recommend serving this warm with vanilla ice cream and warmed
caramel sauce.

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Betsy, NY (10:48:17 pm) :
From: gemini@synapse.net (Georgette & Dave Burnside)
To: mm-recipes@idiscover.net

Title: CHARLES BADDOUR'S BOSTON BROWNIES
Categories: Desserts, Chocolate
Yield: 1 servings

4 Squares unsweetened chocolat
1/2 lb Butter or Parkay margarine
2 c Sugar
1 c Flour
4 Eggs
2 ts Vanilla
1 c Nuts, chopped
1 c Semisweet chocolate chips

Melt Chocolate and butter together in a small saucepan over low heat.
In a large bowl, mix sugar, flour, eggs and vanilla. Add melted chocolate
mixture and mix well. Stir in nuts and chocolate chips. Pour into greased
9x13-inch pan. Bake at 350 degrees for 30 to 32 minutes. Test corners to see
if done, as center will seem gooey. Cool 30 minutes. refrigerate for 1 1/2
to 2 hours. Cut into squares.

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Betsy, NY (10:57:16 pm) :

From: Lori Nero LEN@MATH.AMS.ORG

This sounded like a good dessert from our local paper...

BAILEY's IRISH CREAM BROWNIE PIE
--------------------------------
Pastry for a 1-crust pie
1/2 cup (1 stick) unsalted butter
2(1 ounce) squares unsweetened chocolate
2 eggs
1 cup sugar
2 tablespoons Bailey's Irish cream liquer
1 teaspoon vanilla extract
1/3 cup all-purpose flour
1/4 teaspoon salt
1 cup chopped walnuts or pecans

Line a 9-inch pie pan with the pastry, forming a high edge. Crimp the edges.
Refrigerate crust while preparing filling.

Preheat oven to 350 degrees. In a small, heavy saucepan over moderately low
heat, melt butter and chocolate. Let cool slightly.

In a small bowl with the electric mixer on high speed, beat the eggs until
foamy. Gradually beat in the sugar in a thin stream until the eggs are thick
and lemon colored. Reduce the mixer speed to slow. Beat in the melted
chocolate, then the liquer and the vanilla. Fold in the flour blended with
the
salt. Scatter the chopped nuts in the bottom of the pie crust. Pour the
filling
over the nuts.

Bake the pie until the crust is golden and the filling is no longer jiggly,
about 35 minutes. Cool completely on a wire rack. Serve with ice cream or
whipped cream flavored with additional Irish cream liquer. Makes 10
servings.

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END OF FILE - Part 2 (of 2)

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