Desserts
Page 18
Submitted by Lyndsay
- 1 box brownie mix
- 1/2 cup butter softened
- 1/2 cup brown sugar
- 1/4 cup sugar
- 3 Tbsp milk
- 1 tsp vanilla
- 3/4 cup flour
- 1 pinch salt
- 1 cup chocolate chips
- Prepare brownies according to directions on package.
- Mix together topping ingredients. (It is easiest to spread on the brownies at room temperature.)
- Spread topping on cooled brownies.
Published: Thursday, March 17th, 2011
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- 1 cup dried apricots
- 1 lb dark chocolate
- 1 1/2 cups toasted skinned whole hazelnuts
- Place apricots between paper towels and press to remove moisture.
- Line rimmed baking sheet with wax paper.
- Heat 2/3 lb chocolate into a boiler at no warmer than 105 - 110 degrees.
- Remove chocolate double boiler from heat.
- Stir remaining 1/3 chocolate into melted chocolate.
- Stir until chocolate cools to 88 -90 degrees F.
- Spread melted chocolate in 1/4 inch layer on a baking sheet.
- Sprinkle with hazelnuts and apricots.
- Cool until firm and shiny. Break into pieces.
Published: Sunday, February 27th, 2011
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This recipe will yield about 3 dozen cookies.
- 2 cups white sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 cup Milk
- 1/2 cup Margarine
- 1 tsp vanilla extract
- 1 pinch salt
- 1/2 cup chunky peanut butter
- 3 cups quick cooking oats
- In a saucepan over medium heat, combine the sugar, cocoa, milk and margarine.
- Bring to a boil, stirring occasionally. Boil for 1 minute and remove from heat.
- Stir in the vanilla, salt, peanut butter, and oats.
- Drop spoonfuls onto waxed paper. Allow cookies to cool for at least 1 hour. Store in an airtight container.
Published: Saturday, February 19th, 2011
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