M
elt
the chocolate and shortening over hot water. Beat in the sugar and
eggs. Sift together and stir in the flour, baking powder and salt.
Mix in the nuts. Spread in a well greased 8" square pan. Bake at
350 degrees for 30 to 35 minutes until top has dull crust. A slight
imprint will be left when top is touched lightly with finger. Cool
slightly, then cut into squares. Yield should be about 16 2 inch
squares.
Cream butter and sugar until well blended. Add eggs, salt, vanilla, coriander seed and Carob powder containing melted butter. Beat vigorously. Sift baking powder with the flour. Add flour, milk and chopped nuts to mixture. Spread in a 9" x 9" pan lined with waxed paper. Bake for 30 minutes at 350 degrees. Cut brownies before they have cooled.
Source: El Molino Best RecipesMelt margarine in saucepan on low. Stir in brown sugar. Let cool sufficiently in order to add 3 beaten eggs. Add vanilla.
In separate bowl, mix dry ingredients. Pour in the liquid ingredients and add nuts and chips - amount to taste.
Pour into greased flat 7 x 11” baking pans.
Bake at 350-75 (can’t remember which it is!) for 15 minutes, until still rather sticky, shiny on top and edges are pulling away from pan. (They become much firmer after cooling).
Cut into finger-shaped bars, 18 per pan. Makes 3 dozen bars. They should be very chewy. Over-baking makes them hard.
This is a recent addition that is not in the family cookbook. The McArtors are long-time family friends. Marion McArtor was Dad’s friend throughout their school and college years. They were both part of a quartet that played at various school and community events. After Marion died, Dad kept in touch with his wife, Jane and daughters Becky, Nancy and Carol. This recipe was sent to me in 2020 by Becky McArtor. - DLL |
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