Most Recent Recipes Below
The last few recipes I have added show up below, but you can use the categories or the search bar to find all the recipes on this site.
TRIPLE CHOCOLATE BROWNIES
December 27, 2010 
by Donna Hay Dorothy Malkin’s buddy
I know these are in ounces, but get out the scale. So good. Dorothy makes these in the tiny muffin tins and when done, dust with icing sugar.
185g (6 oz) butter
185g (6 oz) dark chocolate, chopped
3 eggs
1 1/4 cup caster sugar (superfine) [regular sugar works too]
2/3 cup plain flour (all purpose)
1/2 cup cocoa powder
3/4 cup roughly chopped milk chocolate
1/2 cup roughly chopped white chocolate
1. Preheat oven to 180 (350F). Grease a 23cm (9 inch) square cake tin and line base with baking paper. Place the butter and dark chocolate in a saucepan over a low heat and stir until just smooth. Allow to cool. Place eggs and sugar into a bowl and beat with electric mixer until light and creamy. Fold chocolate mixer into egg mixture. Sift in the flour, cocoa and mix to combine . Add the milk and white chocolate then pour into cake tin. Bake for 35 to 40 minutes or until set. Allow to cool then cut into squares.
UNBAKED BROWNIES
Ingredients:
1/2 cup butter
1 beaten egg
1/2 cup sugar
3/4 cup chopped nuts
2 tbsp. Cocoa
1/2 lb. Graham wafers(crushed fine or crumbs)
1 tsp vanilla
chopped walnuts
Melt butter in saucepan, add cocoa, sugar and the beaten egg.
Mix thoroughly. Bring to a boil and simmer one minute.
Add vanilla, nuts and crackers. Press mixture into a greased pan. Sprinkle with chopped walnuts. Cut into squares after chilling.
DARK CHOCOLATE BROWNIES WITH WALNUTS AND CRANBERRIES
from Leigh Ann Seller Robb
Ingredients:
4 oz unsweetened chocolate coarsely chopped
3/4 cup butter — cubed
vegetable oil spray
3/4 cup unbleached all-purpose flour
1 cup walnut pieces
1 cup dried cranberries
2 cups granulated sugar
4 large eggs at room temperature
1 tsp. pure vanilla extract
icing sugar for dusting
Place the chocolate and butter in a bowl and set over simmering water. When both are melted, remove from the heat and cool to room temperature.
Preheat the oven to 350 F. Spray a 9×13-inch baking pan with vegetable oil spray. Cut a 13×13-inch piece of parchment paper to fit the bottom and up 2 of the 4 sides of the pan. (The paper extending up the sides of the pan will later be used as handles to lift the brownie out of the pan.) Cool brownie on a baking rack to room temperature. Run a paring knife around the outer edges of the brownie to separate it from the pan. Grab the parchment paper above the brownie and carefully lift it out of the pan and onto a cutting board. Dust the top of brownie lightly with sifted icing sugar. Cut into 24-36 squares.
ALMOND GRAHAM WAFER SQUARE
Mom has decided that she also likes this made with Matza crackers.
Ingredients:
42 whole graham wafers and line cookie sheet with these
1/2 lb. Flaked almonds. sprinkle with these
1 cup butter
3/4 cup brown sugar. bring butter and sugar to boil exactly 4 min.
Pour over graham wafers & almonds carefully so as not too disturb nuts.
Bake 10 min. Min at 350 deg.
PEANUT BUTTER BUTTERSCOTCH SQUARES
from Mom’s friend Kay HODGSON
Melt 1 large pkg. Butterscotch chips with 1 1/2 c. Of peanut butter. (could be crunchy)
Let cool a bit and then add 4 cups of rice krispies. Mix well and spread into buttered 9 x 13 dish or pan. Chill.
Melt 1 large pkg. of semi-sweet choc. with 1 tbsp. Marg. or butter and spread over peanut butter mixture.
Keep in fridge.