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Click below to download : Cookies - Rhubarb Brownies (Format : PDF)
Cookies - Rhubarb Brownies
1/2 c. shortening or margarine2 squares chocolate
2 eggs
1 c. sugar
1 c. cooked rhubarb
1 tsp. vanilla
1 c. flour
1/2 tsp. baking powder
1/4 tsp. soda
1/4 tsp. salt
1/2 c. chopped nuts
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8 ounces Scharffen Berger 70% bittersweet chocolate, chopped 6 tablespoons unsalted butter 1/4 teaspoon salt 1/2 teaspoon vanilla extract 1 scant cup granulated sugar 2 large eggs 1/4 cup all-purpose flour, sifted 1/2 to 1 cup walnut halves or pieces Adjust a rack 1/3 up from bottom of the oven and preheat to 325 F. Butter or line with parchment paper an 8-inch square cake pan and set aside. Heat the chocolate and butter in the top of a 2 1/2 to 3-quart double boiler or water bath. Stir occasionally until melted. If necessary, whisk to smooth. Remove from heat, stir
Cookies - Brownies - Robert's Favorite Fudge Brownies
8 ounces Scharffen Berger 70% bittersweet chocolate, chopped 6 tablespoons unsalted butter 1/4 teaspoon salt 1/2 teaspoon vanilla extract 1 scant cup granulated sugar 2 large eggs 1/4 cup all-purpose flour, sifted 1/2 to 1 cup walnut halves or pieces Adjust a rack 1/3 up from bottom of the oven and preheat to 325 F. Butter or line with parchment paper an 8-inch square cake pan and set aside. Heat the chocolate and butter in the top of a 2 1/2 to 3-quart double boiler or water bath. Stir occasionally until melted. If necessary, whisk to smooth. Remove from heat, stir
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1 1/4 cup semisweet chocolate chips 1/2 cup butter or margarine 3/4 cup brown sugar 2 eggs 2 tablespoons water 1/2 teaspoon baking powder 3/4 cup flour 1 cup semisweet chocolate chips (melted and cooled) 8 oz. pkg. cream cheese, softened 1/4 cup powdered sugar 1/3 cup seedless red raspberry jam Glaze: 1/4 cup semisweet chocolate chips 1 teaspoon shortening Preheat oven to 350 degrees.Prepare brownies: Melt chocolate with margarine. Cool. Beat eggs and sugar. Add chocolate mixture and water. Mix. Stir in flour and baking powder. Bake in a well greased and floured 8- inch square or
Cookies - Raspberry Trufflebrownies
1 1/4 cup semisweet chocolate chips 1/2 cup butter or margarine 3/4 cup brown sugar 2 eggs 2 tablespoons water 1/2 teaspoon baking powder 3/4 cup flour 1 cup semisweet chocolate chips (melted and cooled) 8 oz. pkg. cream cheese, softened 1/4 cup powdered sugar 1/3 cup seedless red raspberry jam Glaze: 1/4 cup semisweet chocolate chips 1 teaspoon shortening Preheat oven to 350 degrees.Prepare brownies: Melt chocolate with margarine. Cool. Beat eggs and sugar. Add chocolate mixture and water. Mix. Stir in flour and baking powder. Bake in a well greased and floured 8- inch square or
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