Text 9723, 110 rader
Skriven 2014-02-10 06:55:32 av Dave Drum (1:261/38)
     Kommentar till en text av Fred A Ball
Ärende: Cookies #3
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pumpkin Squares
 Categories: Cookies, Snacks, Desserts, Squash
      Yield: 12 servings

     18 oz Yellow cake mix
    1/2 c  Butter
      1    Beaten egg
     16 oz Can plain pumpkin (not pie
           - filling)
    1/2 c  Sugar
      1 ts Cinnamon
      2 lg Eggs; beaten
      5 oz Can evaporated milk

  This one of Sidney Carlisle's fine recipes.

  Preheat the oven to 350øF. Dump the cake mix in a bowl and
  use two knives or a pastry blender to cut the butter into
  the mix until it is crumbly. Stir the beaten egg into the
  crumbs. Save 1 cup of this mixture to use as topping. Pat
  the rest of the crumbs into a 9x13-inch glass baking pan.
  Bake 10 to 12 minutes until the crust is set and just
  beginning to brown. Remove from the oven and cool 5 minutes.

  Place the pumpkin in a mixing bowl. Combine the sugar and
  cinnamon in a small bowl, blending well. Whisk the sugar
  mixture into the pumpkin. Whisk in the two eggs and then the
  evaporated milk. Carefully pour this mixture on top of the
  partially baked crust. Sprinkle with the remaining crumb
  mixture. Bake about 30 minutes, until set in the middle.

  To serve, cut into squares and top with sweetened whipped
  cream or non-dairy whipped topping. Pumpkin squares may be
  served warm or at room temperature.

  FROM: Texas Cooking Online's Weekly E-mail

  MM Format by Dave Drum; 24 October 2009

  Uncle Dirty Dave's Archives

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chocolate Cream Cheese Brownies
 Categories: Cookies, Desserts, Snacks, Cheese, Nuts
      Yield: 24 servings

      1 c  Butter; room temp
      2 c  Sugar
      4    Eggs
      2 ts Vanilla extract
  1 1/3 c  All-purpose flour
    3/4 c  Cocoa powder
      1 ts Baking powder
    1/2 ts Salt
      1 c  Chopped pecans
    1/3 c  Butter; room temp
      6 oz Cream cheese; room temp
    1/3 c  Sugar
      2 tb All-purpose flour
      2 lg Eggs
    3/4 ts Vanilla extract

  Preheat oven to 350øF/175øC. Grease bottom and sides of an
  9x13-inch pan or Pyrex dish.

  With an electric mixer, cream the 1 cup butter and 2 cups
  sugar. Add 4 eggs, one at a time, beating well after each
  addition. Add 2 teaspoons vanilla.

  In a medium bowl, whisk together the 1-1/3 cups flour,
  cocoa, baking powder and salt. Gradually add the flour
  mixture to the creamed mixture, blending well. Stir in the
  pecans. Spread half of the mixture into the prepared
  baking pan.

  Cream the 1/3 cup butter and cream cheese in a small bowl.
  Add 1/3 cup sugar and 2 tablespoons flour, blending well.
  Add 2 eggs and 3/4 teaspoon vanilla, and beat until batter
  is smooth.

  Spread the cream cheese mixture carefully over the
  chocolate batter in the pan. Then carefully spread the
  remaining chocolate batter over the cream cheese mixture.
  Gently swirl a knife through the layers of batter for a
  marbled effect.

  Bake for 40 to 50 minutes or until brownies begin to pull
  away from the sides of the pan. Cool completely in pan
  before cutting into squares.

  Makes about 24 brownies.

  FROM: Texas Cooking Online's Weekly E-mail

  MM Format by Dave Drum; 18 August 2012

  Uncle Dirty Dave's Archives

MMMMM


... You can only say "WTF?" so many times a day until you start drinking.

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