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A to Z Recipes Newsletter
October 5, 2005
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Publisher's Desk
Ramblings
Did You Know?
Monthly Theme
Reader Support
Birthday Babies
Discussion Forum
Crazy Corner
Recipe Favorites
Heart Healthy
Diabetic Choices
For Two
Publisher's Choice
Good morning and welcome to the Wednesday edition of A to Z Recipes. Before we get to
the issue Linda has prepared for you, we have some unfinished business.
Today and tomorrow represent special days for a few in our A2Z e-family.
The guy melting the icing off of an innocent birthday cake today is
Bob from Chula Vista, CA. He gets the scoop on A2Z second-hand, as his wife
Barbara chats his ear off about it daily, lol. Since my kids call her "Aunt Barbara", I'd like to wish
"Uncle Bob" all the best. Tomorrow is "hip-hip-hooray for
Pam in OH day". Pam was "adopted" this year by the
Florida Bunch and is now an official citizen of the Sunshine State. No, she doesn't live there, but the gang decided it any way, lol. Happiest of days to you,
my friend! And, last but not least is
Lynda from Iberia, MO. Lynda will light those candles tomorrow with her "boss"
Jake, a Norwegian Elkhound mix. She wrote:
"Thought I would let you know I've reached the Snapdragon part of my life----Part of me has lost its snap and the other part is draggin'!!!!" Please drop by
the A to Z Discussion Forum QT to send
Pam, Lynda, and
"Uncle Bob" personal wishes. For the birthday babies,
Linda is scoring the brownie points with a great issue for you.
Hi from Linda in Michigan. It??™s football time. Now, for all you non-sport lovers, this is not
always a bad thing. The best part of many football games can be the tailgate party before the game! I was watching a show on one of the cable channels about
tailgate parties and the extremes that some of the fans go to. They showed everything from a guy with a little propane grill to a mega-bucks motor home with a full
kitchen OUTSIDE of the RV! The fare ranged from chips and dip, to BBQ, to full gourmet meals with fine linen and crystal. Then the camera zoomed in on a simple
pan of homemade brownies. Well, that sent me right to the bookshelf to dig out my favorite recipe. Then I thought: Aha... find a new and different recipe other than
the old standby. Thus was born a satisfied sweet tooth and an A2Z Wednesday issue. Get out the pans and prepare to make football tolerable!
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Dad's Brownies
A father of some teenage children had the family rule that they could not attend PG-13 or R rated movies. His three teens wanted to see a particular popular movie
that was playing at local theaters. It was rated PG-13.
The teens interviewed friends and even some members of their family's church to find out what was offensive in the movie. The teens made a list of pros and cons
about the movie to use to convince their dad that they should be allowed to see it. The con's were that it contained ONLY 3 swear words, the ONLY violence was a
building exploding (and you see that on TV all the time they said), and you actually did not "see" the couple in the movie having sex - it was just implied sex, off
camera. The pros were that it was a popular movie - a block buster. Everyone was seeing it. If the teens saw the movie then they would not feel left out when their
friends discussed it. The movie contained a good story and plot. It had some great adventure and suspense in it. There were some fantastic special effects in this
movie. The movie's stars were some of the most talented actors in Hollywood. It probably would be nominated for several awards.
Many of the members of their Christian church had even seen the movie and said it wasn't "very bad". Therefore, since there were more pros than cons the teens
said they were asking their father to reconsider his position on just this ONE movie and let them have permission to go see it.
The father looked at the list and thought for a few minutes. He said he could tell his children had spent some time and thought on this request. He asked if he could
have a day to think about it before making his decision. The teens were thrilled thinking; "Now we've got him! Our argument is too good! Dad can't turn us down!"
So, they happily agreed to let him have a day to think about their request.
The next evening the father called in his three teenagers, who were smiling smugly, into the living room. There on the coffee table he had a plate of brownies. The
teens were puzzled. The father told his children he had thought about their request and had decided that if they would eat a brownie then he would let them go to
the movie. But just like the movie, the brownies had pros and cons.
The pros were that they were made with the finest chocolate and other good ingredients. They had the added special effect of yummy walnuts in them. The
brownies were moist and fresh with wonderful chocolate frosting on top. He had made these fantastic brownies using an award-winning recipe. And best of all, the
brownies had been made lovingly by the hand of their own father.
The brownies only had one con. The father had included a little bit of a special ingredient. The brownies also contained just a little bit of dog poop. But he had
mixed the dough well - they probably would not even be able to taste the dog poop and he had baked it at 350 degrees so any bacteria or germs from the dog poop
had probably been destroyed.
Therefore, if any of his children could stand to eat the brownies which included just a "little bit of crap" and not be effected by it, then he knew they would also
be able to see the movie with "just a little bit of smut" and not be effected.
Of course, none of the teens would eat the brownies and the smug smiles had left their faces. Only Dad was smiling smugly as they left the room.
Now when his teenagers ask permission to do something he is opposed to the father just asks, "Would you like me to whip up a batch of my special brownies?"
Author Unknown
Help make us NUMBER ONE !
Brownie Tips and Secrets
Brownies are often among the first recipes a beginning baker attempts. In fact, many of us baked our first proud batch of brownies as children. And, just as likely,
we've puzzled for years over why such a "simple" recipe can have such variable results: too dry, too blah, too underbaked in the center.
And there are other questions as well: What makes a brownie "cakelike," "fudgy," or "chewy"? Why do some brownie recipes call for a mere two ounces of
chocolate and others for as much as six ounces? What effects can different types of sugar create? Is there any way to remove brownies neatly from their pan?
If these questions have you frowning over brownies, cheer up! We've assembled the best tips and secrets to make your next batch-and every batch-a success.
Brownie types
A note about fat
Preparing the pan
Mixing and baking
How long to bake brownies
Cutting and Storing
Brownie Types
The classic brownie consists of just a few ingredients: butter, sugar, chocolate, eggs, and flour. FUDGY BROWNIES (which purists often claim are the only real
brownies) have a minimum of flour, about half a cup, and no leavening such as baking powder at all. Melting the butter rather than creaming it with sugar yields a
denser, fudgier outcome. Unsweetened chocolate is the standard, with a full cup of sugar required to balance its bitterness. Either granulated or brown sugar may
be used; substitute one for the other in equal proportions. The deeper the color of the sugar, though, the more pronounced the molasses flavor. It's all a matter
of
personal taste.
CAKELIKE BROWNIES are really ??¦ well, little cakes! They contain less butter and more flour than fudgy brownies, as well as a bit of baking powder to make them
softer and lighter. Often the softened butter is creamed with the sugar rather than melted with the chocolate. (Creaming incorporates air into the mixture, which
causes the brownies to rise higher.) Many cakelike recipes also call for a bit of milk to add tenderness.
CHEWY BROWNIES usually get their texture from two factors: an extra egg (or even two) and a combination of different types of chocolate. Of all the chocolate
types, unsweetened chocolate has the highest proportion of starches, which create a stiffer-textured brownie. Semisweet chocolate produces a creamier texture.
Put the two together, often with a few tablespoons of cocoa powder to round out the flavor and thicken the texture, and you get a rich, satisfyingly chewy
result.
BLONDIES are really butterscotch bars, made with brown sugar, butter, and eggs (and usually nuts as well), but no chocolate. Typically, blondies have a cakelike
texture.
A Note about Fat
Brownies aren't a low-fat treat. Besides the butter, as much as 8 ounces, or one full stick, per batch there's the cocoa butter in the chocolate itself. For a
calorie-trimming alternative, look for recipes that use unsweetened cocoa powder instead of bar chocolate, or substitute 3 tablespoons of cocoa powder, plus 1
tablespoon butter, for each ounce of unsweetened chocolate. ("Dutch-process" cocoa has the smoothest, mildest, and richest flavor.) Most cocoa powder has only 10
percent to 12 percent fat, compared to unsweetened bar chocolate's 50 percent to 55 percent. And many tasters can't tell the difference!
Preparing the Pan
First, use the pan size specified in the recipe-usually but not always 8 inches square. Baking in a too-large pan will yield thin, dry bars that may taste fine but won't
resemble true brownies. Baking in a too-small pan may result in brownies with undercooked centers.
Be sure to select a light-colored, shiny pan, which will conduct heat evenly. Glass or dark-colored pans can cause the edges to overbake or even burn.
Always grease the pan thoroughly with shortening, softened butter, or cooking spray. (Do this even if the recipe doesn't specify.) After greasing the pan, many
bakers like to line it with pieces of parchment paper or aluminum foil that have been cut larger than the size of the pan so that the edges hang over the sides like a
sling. Thoroughly grease the lining. After the brownies have baked and cooled, the lining may be lifted out of the pan and inverted on a platter. Gently peel away the
foil or paper, then cut the brownies into squares.
Brownies can also be baked very successfully in a well-greased mini-muffin tin, which eliminates the problem of cutting into squares.
Mixing and Baking
Most brownie recipes begin with melting butter and chocolate together. The safest way to do this is in a double boiler or any small pan placed over a pot of gently
simmering water. If you're an experienced baker, you can place the butter and chocolate directly in a saucepan over a low flame. Be sure to stir the mixture
constantly. Butter and chocolate may also be melted together in a microwave oven on medium power, opening the oven and stirring the mixture every 20 to 30
seconds.
Overmixing the ingredients can cause brownies to turn out tough or for a thin crust to form on top. Mix wet and dry ingredients just long enough to blend them,
taking special care not to overbeat after the eggs are added.
To improve the texture of brownies, place the unbaked batter (in the prepared pan) in the refrigerator for several hours or even overnight.
How Long to Bake Brownies?
Experience is the best guide, but here are some general rules. For fudge-style brownies, remove the pan when the sides have shrunk slightly away from the edges of
the pan. The center will still be slightly gooey, but will firm up during cooling. Cake-style brownies are done when a toothpick inserted into the center has a few
moist crumbs attached to it.
To prevent burning the bottoms of your brownies, place the pan on a preheated cookie sheet or pizza stone.
Cutting and Storing
Brownies will be easier to cut if you place the pan in the freezer for several minutes. Dip a sharp knife in hot water, wipe it dry, and move it across the pan in an
up-and-down sawing motion.
Pastry chef and chocolate expert Alice Medrich, who has written several books about baking with chocolate, swears by something she calls the "Steve ritual," after
a friend who discovered the technique by accident. She bakes her brownies for a shorter time at a higher temperature (375 to 400 degrees), then placing the hot
pan in ice water about ??" deep. The sudden change in temperature produces a crisp crust and a soft, dense center.
After you cut the brownies, either cover the pan tightly with aluminum foil or remove the brownies and place them in an airtight container. If they contain perishable
ingredients such as cream cheese, place them in the refrigerator. At room temperature, they'll keep for three to four days; in the refrigerator, about five days.
Freezing brownies may affect their texture, so it's best to take a few precautions. If the brownies have been cut into squares, wrap each square in plastic wrap,
then in foil, and then place the wrapped squares in an airtight freezer bag.
Alternatively, you can freeze the whole pan briefly-just long enough to harden the brownies. Then remove the brownie "block," wrap it tightly in plastic wrap, then
in foil. Place the block into a large airtight freezer bag and freeze.
Source: C&H Sugar Company.
A to Z Recipes Handy Links for Diabetics
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Fabulous Fakes
Here's the scoop on the current theme:
How can something fake be good? When its a fabulous recipe! It takes a lot of time and money to reproduce a recipe found in restaurants, prepared by master
chefs. While I usually opt to save time and money at home and simply dine out when I am craving a master chef creation, giving it a 'go' at home can be fun... and
tasty! Please share your favorite and fabulous fakes with us this month. We're going for recipes that recreate those dishes served by chefs in restaurants. Whether
it is fried chicken from that fella in Kentucky, pasta served in an Olive Garden Italian restaurant, or a made-at-home batch of a mix offered by a name brand
(biscuit mix, stuffing, sauce, etc.), send in your fabulous fakes for sharing in our next theme issue. Please understand that we do not wish to infringe on
copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are
acceptable.
Please use this email link to submit a recipe for theme recipes: Fabulous Fakes
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no
later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If
the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the
remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for
posting.
The rules are:
As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require
a lot of editing or cleaning up (ALL caps or NO caps) or use non-standard measurements should not be submitted. Recipes without a name and location of
sender may NOT be posted or posted without any credit given. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z
Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
See the A to Z Recipes Theme Issues collection here:
A to Z Recipes Theme Issues
The theme issue for Fabulous Fakes has a deadline of October 28, 2005, and will be posted on November 6, 2005.
Please use this email link to submit a recipe for theme recipes: Fabulous Fakes
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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that
cake.
Please send your request using this link. Tell us some basic
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You may include anything else you would like to share such as:
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This information will help us get to know you as well as help celebrate your special day. Knowing our a2z family, I am sure it will help others find shared interests
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Family Reunion Photos!
Our first one was
June 2004. Check out Leslie and Rusty's pics from
December 2004. The most recent gathering was held May
2005.
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MOM??™S SPECIAL BROWNIE RECIPE
Remove teddy bear from oven and preheat oven to 375. Melt 1 cup margarine in saucepan. Remove teddy bear from oven and tell Jr., "No, no." Add margarine to 2
cups sugar. Take shortening can away from Jr. and clean cupboards. Measure 1/3 cup cocoa. Take shortening can away from Jr. again and bathe cat. Apply
antiseptic and bandages to scratches sustained while removing shortening from cat's tail. Assemble 4 eggs, 2 tsp. vanilla, and 1-1/2 cups sifted flour. Take
smoldering teddy bear from oven and open all doors and windows for ventilation. Take telephone away from Billy and assure party on the line the call was a mistake.
Call operator and attempt to have direct dialed call removed from bill. Measure 1 tsp. salt, ?? cup nuts and beat all ingredients well. Let cat out of refrigerator. Pour
mixture into well-greased 9x13-inch pan. Bake 25 minutes. Rescue cat and take razor away from Billy. Explain to kids that you have no idea if shaved cats will
sunburn. Throw cat outside while there's still time and he's still able to run away. FROSTING Mix the following in saucepan: 1 cup sugar, 1 oz unsweetened
chocolate, 1/4 cup margarine Take the darn teddy bear out of the broiler and throw it away -- far away. Answer the door and meekly explain to nice policeman that
you didn't know Jr. had slipped out of the house and was heading down the street. Put Jr. in playpen. Add 1/3 cup milk, dash of salt, and boil, stirring constantly
for 2 minutes. Answer door and apologize to neighbor for Billy having stuck a garden hose in man's front door mail slot. Promise to pay for ruined carpet. Remove
burned brownies from oven. Collapse and call the baker for delivery.
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
Kitchen Bestsellers from Amazon
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CAKE BROWNIES
Source: Nancy??™s Kitchen
1/2 Cup Butter
1/2 Cup Oil
1 Cup Water
4 Tablespoon Unsweetened cocoa
2 Cup Flour
2 Cup Sugar
2 Eggs
1 Teaspoon Baking soda
1/2 Cup Buttermilk
1 Teaspoon Vanilla
FROSTING
1/2 Cup Butter
3 Tablespoon Unsweetened cocoa
1/3 Cup Buttermilk
1 Package Confectioners sugar
1 Cup Chopped walnuts
1 Teaspoon Vanilla
1. Preheat oven to 350. Grease and flour a 9 x 13 baking pan. Mix butter, oil, water and cocoa together in small sauce pan. Bring to boil. Add this mixture to flour
and sugar and beat until smooth.
2. Add eggs, baking soda, buttermilk and vanilla. Mix well. Pour into prepared baking pan. Bake 20 minutes.
3. Prepare frosting while brownies are baking. Put all frosting ingredients in medium saucepan and heat. Do not boil. 4. Frost immediately after removing from oven.
Cut into squares when cool.
Servings: 24
RASPBERRY BROWNIES
Source: Nancy??™s Kitchen
3 squares (3 oz.) unsweetened chocolate
1/2 c. shortening
3 eggs
1-1/2 c. granulated sugar
1-1/2 tsp. vanilla
1/4 tsp. salt
1 c. all purpose flour
1-1/2 c. chopped walnuts (optional)
1/3 c. raspberry jam
Melt chocolate with shortening over warm water (double boiler); cool slightly. Blend together eggs, sugar, vanilla and salt; stir in chocolate mixture, then flour. Fold
in walnuts. Turn into well greased 8" square pan. Bake at 325 degrees for 40 minutes. Spoon jam over hot brownies; spread carefully, let cool. Spread Velvet
Chocolate Glaze over brownies and top with chocolate dipped walnuts if desired. Cut into 12 delicious bars.
VELVET CHOCOLATE GLAZE:
Melt 1 ounce unsweetened chocolate. Blend in 2 tablespoons each butter and light corn syrup. Stir in 1 cup powdered sugar, 1 tablespoon milk and 1 teaspoon
vanilla; mix well.
PUDDING BROWNIES
Source: Just Chocolate Recipes
4 oz Chocolate pudding
1/2 c Unsifted flour
1/4 ts Baking powder
1/3 c Butter
2/3 c Sugar
1 ts Vanilla
1/2 c Nuts; chopped
2 Eggs
Combine: Flour, pudding mix and baking powder. Mix well. Melt butter in sauce pan. Remove from heat. Beat eggs in one at a time. Blend in vanilla and pudding
mixture. Spread in 8" square pan and bake at 350 degrees F for 35 minutes. Do not overbake. Cool in pan. Ice or cut into bars.
FOR MAGGIE!
CHOCOLATE CHIPOTLE BROWNIES
Source: Gourmetsleuth.com
Ingredients:
3/4 cup butter or margarine
6 ounces semi sweet chocolate -- broken into small pieces
3 ounces unsweetened chocolate
3 large eggs
3/4 cup sugar
1/2 cup brown sugar
2 teaspoons vanilla extract
1 tablespoons chipotle powder
1/2 teaspoon cayenne powder
1/2 teaspoon ground coriander
1/8 teaspoon ground cloves
1 cup all-purpose flour
1/2 cup raisins -- soaked overnight in beer
1/2 cup hazelnuts -- toasted & chopped
confectioners' sugar -- for garnish
Directions:
Put the butter and chocolate in a microwaveable dish and melt them together on HIGH for a few seconds at a time until the chocolate was melted. Stir well. Cool.
Beat the eggs in a mixing bowl until they start to thicken. Add the sugars. Continue beating until the mixture is light and fluffy. Stir in vanilla and chocolate
mixture.
Lightly toast the spices in a skillet over low heat, stirring often and don't allow to burn.! Combine the spices and flour in a bowl with a whisk.
Gently stir the dry ingredients into the wet ingredients. Gently add the raisins and hazelnuts, stirring just until combined. Don't over-mix.
Pour the mixture into a greased and floured 9" round pan. Bake in a 350?°F oven just until set 25-30 minutes. Cool in the pan. Turn out and cut into wedges. If
desired, dust with confectioners' sugar and serve with vanilla ice cream.
CANDY BAR BROWNIES
Source: Just Chocolate Recipes
4 lg Eggs; lightly beaten
2 c Sugar
3/4 c Butter or margarine; melted
2 ts Vanilla extract
1 1/2 c All-purpose flour
1/2 ts Baking powder
1/4 ts Salt
1/3 c Cocoa
4 Chocolate-coated; (2.01 oz.) caramel-peanut nougat bars, coarsely chopped*
3 Milk; (1.55 oz.) chocolate bars, finely chopped
Combine first 4 ingredients in a large bowl; stir well. Combine flour and next 3 ingredients, stir into sugar mixture. Fold in chopped nougat bars. Spoon into a
greased and floured 13 x 9 x 2 inch pan, sprinkle with chopped milk chocolate bars. Bake at 350 degrees for 30 to 35 min. Cool in pan on a wire rack; cut into
squares.
CHUNKY BLONDE BROWNIES
Source: Just Chocolate Recipes
1/2 c Butter or margarine; softened
3/4 c Sugar
3/4 c Packed brown sugar
2 Eggs
2 ts Vanilla
1 1/2 c All-purpose flour
1 ts Baking powder
1/2 ts Salt
1 c Vanilla chips
1 c Semisweet chocolate chunks
3/4 c Blanched almonds; chopped and divided
In a mixing bowl, cream butter and sugar. Add the eggs and vanilla; mix well. Combine flour, baking powder and salt; add to creamed mixture and mix well. Stir in
vanilla chips, chocolate chunks and 1/2 cup nuts. Spoon into a greased 13x9x2-inch baking pan; spread to evenly cover bottom of pan. Sprinkle with remaining nuts.
Bake at 350 degrees for 25-30 minutes or until golden brown. Cool on a wire rack.
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BROWN SUGAR BROWNIES
Source: University of Alabama
Yields: 35 squares Fat Grams: 3.5 in entire recipe
With Pecans: 1.15 per brownie
6 T. liquid Butter Buds
2 squares chocolate, melted
?? c. egg substitute
2 c. brown sugar
1 c. all-purpose flour
?? tsp. salt, optional
?? tsp. vanilla
?? c. chopped pecans, optional
Melt chocolate with liquid Butter Buds in top of double boiler over low heat. Preheat oven to 275 degrees. Coat a 9 x 13-inch pan with butter flavor cooking spray.
Beat egg substitute. Add all remaining ingredients. Stir well. Spread into prepared pan. Bake for 30 minutes in preheated oven. Cool. Cut into squares.
CHOCOLATE BANANA BROWNIES
This brownie is packed with nutrition and flavor.
Serves: 16
Non-stick cooking spray
4 T. cocoa powder
1 very ripe banana
1 cup granulated sugar
2 large egg whites
1 t. vanilla extract
1/4 t. salt
1 1/2 cups all-purpose flour
Preheat oven to 350?° F
Spray an 8 in. round or square cake pan with non-stick cooking spray.
Place the cocoa, 1/4 cup water and bananas into a large blender cup or into the bowl of a food processor fitted with a steel blade. Blend until
smooth.
Add the sugar, egg whites, vanilla extract and salt and blend until the mixture is smooth.
Add the flour and 1/2 cup water, a little at a time, and blend until it is smooth.
Pour the chocolate mixture into prepared pan. Bake 20 - 25 minutes. Wait until the brownies have cooled to cut into squares. Store in refrigerator.
Nutritional information per serving:
Calories: 107
Calories from Fat: 4%
Total Fat: less than 1g
Saturated Fat: less than 1g
Cholesterol: 0 mg
Sodium: 63 mg
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FUDGY BROWNIES (DIABETIC)
6 tablespoons margarine
4 ounces unsweetened chocolate
1/3 cup skim milk
1/3 cup apricot preserves with NutraSweet?® brand sweetener or apricot spreadable fruit
1 egg yolk
1 teaspoon vanilla
1/2 cup all-purpose flour
10-3/4 teaspoons Equal?® for Recipes or 36 packets Equal?® sweetener or 1-1/2 cups Equal?® Spoonful?„?
1/2 teaspoon baking powder
1/8 teaspoon salt
3 egg whites
1/8 teaspoon cream of tartar
1/3 cup coarsely chopped walnuts (optional)
Heat margarine, chocolate, milk and apricot preserves in small saucepan, whisking frequently, until chocolate is almost melted. Remove from heat; whisk until
chocolate is melted. Whisk in egg yolk and vanilla; mix in combined flour, Equal?®, baking powder, and salt until smooth.
Beat egg whites and cream of tartar to stiff peaks in large bowl. Fold chocolate mixture into egg whites. Pour batter into greased 8-inch square baking pan. Fold in
walnuts, if desired.
Bake in preheated 350*F (175*C) oven until brownies are firm to touch and toothpick comes out clean, 18 to 20 minutes (do not overbake). Cool on wire rack. Serve
warm or at room temperature.
Makes 16 servings.
Nutritional information per serving: 99 cal., 2 g pro., 9 g carbo., 7 g fat, 13 mg chol., 80 mg sodium.
Food Exchanges: 1/2 bread, 1 fat.
Source: Merisant Corporation ?® and the NutraSweet Company, makers of Equal?®
SPLENDA CHOCOLATE CAKE BROWNIES
Source: Just Chocolate Recipes
2/3 c Splenda granular sugar substitute
2/3 c All purpose flour
2/3 c All purpose flour
1/3 c Cocoa
1 t Baking powder
1/4 t Salt
1/3 c Soft margarine
2 Eggs
1 t Vanilla
1/3 c Unsweetened applesauce
1/3 c Chopped walnuts
Combine Splenda, flour, cocoa, baking powder and salt; set aside. In mixer bowl, beat margarine, eggs, and vanilla 1 minutes. Add applesauce and beat just until
blended. Spread evenly in greased 8 inch square pan. Bake at 350F for about 15 minute or until tester inserted in
center comes out clean. Cool on rack. Store in covered container in refrigerator.
Makes 16 brownies.
BUTTERSCOTCH CHOCOLATE BROWNIES
Source: recipeusa.org
9 servings
1/2 cup low fat margarine, melted
1 3 oz. package sugar free instant butterscotch pudding mix
1 3 oz. package sugar free instant chocolate pudding mix
1/2 cup liquid egg substitute, 4 egg whites or 2 eggs
2 teaspoons vanilla
1/3 cup water
1 cup cake flour, sifted
1 1/2 teaspoons baking powder
Combine spread, pudding mixes, egg substitute, vanilla and water in medium size bowl; beat to blend thoroughly. Add cake flour and baking powder and continue
beating until smooth and creamy. Pour into greased 8-in. square pan. Bake at 350??F for 20 minutes or until done. Cut into 2-in. squares.
Nutrition Facts
Amount Per Serving: Calories 165 - Calories from Fat 50
Percent Total Calories From: Fat 30%, Protein 7%, Carbohydrate 63%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 1g,
Cholesterol 0mg, Sodium 212mg, Total Carbohydrate 26g, Dietary Fiber 0g,
Sugars 0g, Protein 3g, Vitamin A 728 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
A to Z Recipes Handy Links for Diabetics
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It's difficult to find a brownie recipe that serves only two (we tried!). However, here's a brownie dessert recipe that is frozen. So, when the two of you want
dessert, pop them out of the freezer, plate, and enjoy!
FROZEN BROWNIE SUNDAE
Ingredients:
BROWNIE
15 oz Pack fudge brownie mix
1/3 c Water
1/4 c Vegetable oil
1 Egg
FILLING
1 qt Slightly softened ice cream
3/4 c Salted Spanish peanuts
TOPPING
1 c Powdered sugar
1/3 c Chocolate chips
1/2 c Evaporated milk
1/4 c Butter
1/2 ts Vanilla
Directions:
Heat oven to 350. Grease bottom only of 8-9" square pan. In large bowl, combine all brownie ingredients. Beat 50 strokes by hand. Spread in greased pan. Bake at
350 for 33 to 37 minutes for 8" pan; 24 to 27 minutes for 9" pan. DO NOT OVERBAKE. Cool completely. Spread softened ice cream evenly over cooled brownies;
top with peanuts. Place in freezer until firm. In small saucepan, combine powdered sugar, chips, milk & butter. Bring to boil; cook for 8 minutes, stirring
constantly. Remove from heat; stir in vanilla. Let cool 1 hour; pour over peanuts. Freeze until firm; slice into frozen portions, wrap and refreeze, for when you are
wanting a great dessert on demand!
Help make us NUMBER ONE !
FUDGE NUT BROWNIES
Source: Just Chocolate Recipes
12 oz Semi-sweet chocolate pieces
1 pk (8 oz) cream cheese
2/3 c Evaporated milk
1 c Chopped walnuts
1 1/2 c Sugar
1/2 c Margarine
2 Eggs
1/2 ts Vanilla extract
3 c Flour
1 ts Baking powder
1/2 ts Salt
In saucepan, combine chocolate pieces, cream cheese and evaporated milk; stir over low heat until smooth. Stir in nuts.
Preheat oven to 375 degrees .
In a large bowl, cream sugar and margarine until light and fluffy, Blend in eggs and vanilla. Add flour, baking powder and salt; mix well. Press half of flour mixture
onto bottom of 12 x 9 x 2-inch baking pan. Spread chocolate mixture over crust. Sprinkle with remaining crust mixture; press down gently. Bake 30 minutes or until
crust is lightly browned.
Cool and cut into bars. To freeze: prepare as directed. Wrap securely; freeze. When ready to serve, thaw unwrapped at room temperature,
approximately 2 hours.
For Linda from Maggie!
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eanutButterLayeredBrownies.jpg">
PEANUT BUTTER LAYERED BROWNIES
Prep Time: 30 min
Total Time: 1 hr 35 min
Makes: 36 servings, 1 brownie each
4 squares BAKER'S Unsweetened Baking Chocolate
3/4 cup (1-1/2 sticks) butter or margarine
2 cups granulated sugar
4 eggs
2 tsp. vanilla, divided
1 cup flour
1 cup creamy peanut butter
1/2 cup powdered sugar
2 squares BAKER'S Semi-Sweet Baking Chocolate
PREHEAT oven to 350?°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan; grease foil. Microwave unsweetened chocolate and
butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Add granulated sugar; mix well. Blend in
eggs and 1 tsp. of the vanilla. Stir in flour until well blended. Spread into prepared pan.
BAKE 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack.
BEAT peanut butter, powdered sugar and remaining 1 tsp. vanilla until well blended. Spread over brownie. Microwave semi-sweet chocolate in microwavable bowl on
HIGH 2 minutes. Stir until chocolate is completely melted. Drizzle chocolate from spoon over peanut butter layer. Refrigerate 30 minutes or until chocolate is firm.
Remove brownie from pan, using foil handles. Cut into 36 brownies to serve.
Variation:
Prepare as directed, substituting 13x9-inch baking dish for the baking pan and reducing oven temperature to 325?°F.
NUTRITION INFORMATION
Nutrition (per serving)
Calories 170 Total fat 10g Saturated fat 4g Cholesterol 35mg Sodium 70mg Carbohydrate 19g Dietary fiber 1g Sugars 14g Protein 3g Vitamin A 2%DV
Vitamin
C 0%DV Calcium 0%DV Iron 4%DV
Source: Kraft Recipes
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