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Show Recipes provide tempting after school treats Brownies a la Mode: Cut brownies into 3-inch squares; top each with a scoop of ice cream. 12 servings. MINT FROSTED BROWNIES 2 eggs 1 C sugar 12 C butter or margarine, melted 1 tsp. vanilla 23 C unsifted all-purpose flour 6 T HERSHEY'S Cocoa 12 tsp. baking powder 14 tsp. salt 12 cup chopped walnuts, optional op-tional Mint Frosting (recipe follows) Beat eggs well in small mixer bowl; gradually beat in sugar. Blend in butter or margarine and vanilla. Combine flour, cocoa, bak- ing powder and salt; add to egg mixture, blending thoroughly. Sur in nuts, if desired. Spread batter imf greased 8-inch square pan. Bake si 350 degrees about 25 minutes or unl til brownies begin to pull awaj from sides of pan. Cool; frost witlj Mint Frosting. Cut into squarej when frosting has set 16 brownies.) MINT FROSTING 2 T butter or margarine, softened 1 C confectioner's sugar ; l-2Tmilk j 14 tsp. vanilla j 18 tsp. mint extract : 3-4 drops green or red food coloc Combine all ingredients in smafi mixer bowl; beat until creamy an) desired consistency. j MARBLED BROWNIES Nut Cream Filling (recipe follows) 12 C butter or margarine 13 C HERSHEY'S Cocoa 2 eggs 1 C sugar 1 tsp. vanilla 12 C unsifted all-purpose flour 12 tsp. baking powder 14 tsp. salt Prepare Nut Cream Filling; set aside. Melt butter or margarine in small MAGNALITE Saucepan; remove from heat Stir in cocoa, blending well. Cool slightly. Beat eggs in small mixer bowl until foamy. Gradually add sugar and vanilla; blend welt Combine flour, baking powder and salt; blend into egg mixture. Stir in chocolate mixtiue. Remove 34 cup batter, set aside. Spread remaining barter into greased 9-inch square pan. Spread Nut Cream Filling over chocolate. Drop spoonfuls of reserved chocolate over top. Use a metal spatula to swirl top chocolate batter into nut cream layer to marble. Bake at 350 degrees for 40 to 45 minutes or until top springs back when lightly touched in center. Cool completely; cut into squares. About 20 brownies. NUT CREAM FILLING 2 T butter or margarine, softened 1 package (3 ounces) cream cheese, softened 14 C sugar lcgg IT flour 12 tsp. vanilla 14 to 12 tsp. almond extract 14 C slivered almonds, toasted and chopped Cream butter or margarine, cream cheese and sugar in small bowl. Beat in egg, flour, vanilla and almond extract Stir in almonds. FUDGEY SAUCEPAN BROWNIES M 'l' F -' -' 1 a, - - w .. "' Jlf 'PI? ...... - - x 4 , f i v---, " " 1 - - ?" - -j 1 J L J - I I r . -. i& These marbled brownies are not only a tempting treat; they're easy to make. But chances are they won't last too long when kids, both big and little, come home from work and school. - 1 C butter or margarine 34 C HERSHEY'S Cocoa 2-14 C sugar 1 tsp. vanilla 12 tsp. salt 3 eggs 1-14 C unsifted all-purpose flour 12 tsp. baking powder 1 C chopped nuts, optional Confectioner's sugar, optional Melt butter or margarine in medium MAGNALITE Saucepan over low heat; stir in cocoa, blending blen-ding until smooth. Remove from heat; cool slightly. Add sugar, vanilla, salt and eggs; beat until thoroughly combined. Add flour and baking powder, mix well. S thin th-in nuts, if desired. Spread batter into greased 13x9x2 inch baking pan. Bake at 350 degrees for 30 minutes or until top is dry and tester inserted in center is almost clean. Cool; sprinkle with confectioner's sugar, if desired. Cut into squares. About 36 brownies. |