RECIPES
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I LOVE CHOCOLATE, here's a great brownie recipe:
PEANUT BUTTER SWIRL BROWNIES
Ingredients:
1/2 cup softened butter or margarine
2/3 cup sugar ~~~ 3/4 cups flour
1/2 cup packed brown sugar
2 eggs ~~~ 2 tablespoons milk
1/2 teaspoon baking powder
1/4 teaspoon salt ~~~ 1/3 cup baking cocoa
1/4 cup creamy peanut butter
1/3 cup peanut butter chips
1/2 cup semi-sweet chocolate chips
In a mixing bowl, cream butter & sugars. Add eggs & milk. Mix Well. Combine flour, baking powder & salt. Add to creamed mixture & Mix Well. Divide batter in half.
To one half, add peanut butter & peanut butter chips. Mix. To the other half, add cocoa, & chocolate chips & Mix.
In a greased 9 inch square baking pan, spoon chocolate batter into 8 mounds in a checkerboard pattern. Spoon 7 mounds of peanut butter batter between chocolate batter. Cut through the batters with a knife to swirl them.
Bake at 350 degrees for 25-30 minutes. Cool on a wire rack.
Makes 3 dozen
Ingredients:
2 cups corn chex
2 1/2 cups thin pretzel stix (broken in 1/2)
1 1/2 cups M&M's-plain or peanut or both
3/4 cup raisins (optional)
1/2 cup margarine
1/3 cup peanut butter
5 cups mini marshmallows
Combine first 4 ingredients, & set aside.
Melt in double boiler or microwave the last 3 ingredients & stir until smooth. Pour immediately over the dry ingredients, & mix well. Press into lightly buttered 9x13 pan. Let stand until firm. Then cut into bars. (THIS IS AN OLD AMISH RECIPE) HOPE U LIKE IT!
Ingredients:
3oz of orange juice
1/2 cup milk
1/2 cup of water
1/4 cup sugar
2 eggs 8-10 ice cubes & a 1/2 tsp. of vanilla.
Put all ingriedients in blender on high.
Blend for about 1 minute then drink and enjoy If it comes out a little watery add a couple of more ice cubes and reblend.
Passover MOCHA ROLL
Ingredients:
6 eggs - separated
1 cup sugar
3 T cocoa
½ cup matzo cake meal
2 T strong coffee
1 t vanilla
½ pint whipping cream
2 T sugar
Directions:
Preheat oven to 375º
Line a jelly roll pan with wax paper - greasing pan before and after (i.e., grease the pan, then lay the wax paper down, and grease the topside of the wax paper). Beat egg whites, gradually adding sugar, until stiff. In separate bowl, beat egg yolks until lemon colored. Fold into the whites. Sift cocoa and cake meal, then fold into egg mixture alternately with coffee and vanilla. Spread this mixture on top of the greased wax paper in the jelly roll pan. Bake for 15 to 18 minutes. Cool 3 minutes. Then turn cake out onto clean dishtowel sprinkled with cocoa. Peel off wax paper. Carefully roll, starting at the 10" edge, rolling towel up with cake. Place cake on rack to cool.* Beat whipped cream with 2 T sugar until stiff. Unroll cake and spread with whipped cream. Re-roll cake. *If cracks form, place any broken pieces of cake into cracks and "glue" back into place with your hands. Serve on a fancy plate. Tastes and looks wonderful with strawberries or raspberries as a garnish.