Wednesday, April 25, 2012
1/2 cup butter
1 cup white sugar
1 tsp vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 tsp salt
1/4 tsp baking powder
Preheat oven to 350F. Grease and flour an 8 inch square pan.
In a large saucepan, melt 1/2 cup butter. Remove from heat and stir in sugar, eggs and 1 tsp vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt and baking powder. Spread batter into prepared pan.
Bake in preheated oven for 25 to 30 minutes. Do not overcook.
To make frosting:
3 tbsp butter, softened
3 tbsp unsweetened cocoa powder
1 tbsp honey
1 tsp vanilla extract
1 cup confectioners' sugar
Combine 3 tbsp butter, 3 tbsp cocoa, 1 tbsp honey, 1 tsp vanilla and 1 cup confectioners' sugar. Frost brownies while they are still warm.
This recipe is from allrecipes.com
Sunday, April 22, 2012
I am still finding recipes from my Christmas cookie swap 2 years ago.
In a large bowl, mix:
1/4 cup softened margarine
1/3 cup Splenda for baking *
1/3 cup brown sugar
Blend well and then add:
3/4 cup flour
1/2 tsp baking soda
1/4 tsp salt
1 tsp vanilla
Mix just until flour is mixed in. Roll dough into small balls and place on lightly greased cookie sheet. Press a chocolate rosette or Hershey's kiss or mint smoothie into centre (not all the way to the bottom) about 1/2 way. Refrigerate for 1-2 hours or overnight (covered if overnight). Bake at 350F for 8-10 minutes. Makes 2 dozen small cookies.
* may substitute 8 packets Equal sweetener.
Tuesday, April 3, 2012
1 lb. ground beef
3/4 c. uncooked long-grain rice
1 large onion, chopped
2 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
1 (28 oz) can tomato cause
1/4 c. cider vinegar
2 tbsp. brown sugar, packed
1 tbsp. dry mustard
8 cups cabbage, coarsely chopped (1/2 head)
In large bowl, mix together beef,rice, onion, garlic, salt and pepper. In small bowl, stir together tomato sauce, vinegar, brown sugar and mustard. Layer 1/3 of the cabbage in bottom of 3-quart deep casserole. Arrange half of the beef mixture on top. Cover with another 1/3 of the cabbage and then add the remaining beef mixture. Cover with remaining cabbage. Pour tomato sauce mixture over top, but do not stir. Casserole will be quite full. Cover; let sit at room temperature for about 20 minutes. Bake at 325 F for 2 hours, without stirring.
Mom wasn't crazy about it. I liked it quite a bit but I think next time I wouldn't use quite so much cabbage.
Monday, April 2, 2012
1 frying chicken, about 3-1/2 lbs
2 tbsp butter or margarine
1/2 cup finely chopped onion
1/2 cup finely chopped green pepper
1/4 cup finely chopped celery
1 jar (2 oz) diced or sliced pimientos, drained
2 cups frozen or fresh or canned corn
red pepper sauce
1/2 tsp dried thyme or sage leaves
1/2 tsp salt
1/4 tsp pepper
1 to 2 tbsp soft butter or oil
Remove giblets and rinse chicken. Pat dry. Sprinkle cavity with salt and pepper.
In a large skillet, melt butter. Saute the onion, green pepper and celery until softened but not browned. Stir in pimientos, corn, red pepper sauce to taste, thyme or sage, salt and pepper. Stir. Cook for a few minutes.
Stuff chicken. Close opening. Turn the wings back and tie legs together, if desired.
Rub chicken with butter or oil. Sprinkle with more thyme, black pepper and red pepper sauce. Place on a roasting rack in a shallow pan.
Place in a preheated oven at 450 F. Turn heat down to 350 F. Roast 1-1/4 to 1-1/2 hours. Baste with pan juices occasionally. Serve hot from oven.
Serves 4 to 6.
Good served with french fries or baked potato wedges, sliced tomatoes and buttered dinner rolls.