Carrot Brownies

I found this recipe in an old Pueblo Cookbook in New Mexico. I had it for over a year until I decided to give it a try.

Very good warm topped with vanilla ice cream.

1 1/2 cups all-purpose flour
1 1/2 cups brown sugar
1/2 cup butter
2 eggs
1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon salt
11/2 cups shredded carrots
1/2 cup raisins
1/2 cup chopped nuts

Cream the butter, sugar and vanilla. Add the eggs one at a time beating well after each addition. Mix the dry ingredients in another bowl and then incorporate to the creamed mixture.

Pour in a buttered and floured 13 x 9-inch baking pan and bake at a preheated 350 F oven for 30-40 minutes or until a toothpick comes out clean.

Irresistible Brownies

Prevention magazine

www.prevention.com

1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder, sifted if lumpy
1/4 teaspoon baking powder
1/8 teaspoon salt
2/3 cup dark brown sugar
1 egg
1 large egg white
1 teaspoon vanilla extract
1/4 cup semi-sweet chocolate chips
1 cup chopped walnuts

Heat oven to 350 F. Coat 8 x 8 or 9 x 9-inch baking pan with coking spray (I buttered and floured).

Combine flour, cocoa, baking powder and salt in a large bowl.

Put sugar, oil, egg and egg white and vanilla extract in a small bowl. Whisk until smooth. Pour into flour mixture and stir until blended. Stir in chocolate chips and walnuts (batter will be stiff).

Spread batter in prepared pan. Put in oven and bake 20-22 minutes or until firm at edges and wooden pick inserted off center comes out with a few moist crumbs. Place crumbs on rack and let cool completely. To serve, cut into 8 bars.

Pumpkin Sheet Cake

Recipe by Paula Abbot

1 2/3 cups sugar
1 cup oil
4 eggs
2 cups pumpkin puree
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon

Mix altogether and pour into jelly roll pan.

Bake at 350 F for 20 minutes.

Frosting:

6 oz cream cheese, softened
3/4 cup softened butter
4 teaspoon milk
2 teaspoon vanilla
3 1/2 cups powdered sugar

Mix until creamy. Spread on top of cooled cake.

Fudge Brownie PIe

101 Homestyle Favorites, Gooseberry Patch

www.gooseberrypatch.com

1 cup sugar
1/2 cup margarine or butter, melted
2 eggs, beaten
1/2 cup all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup chopped walnuts

Garnish:

Vanilla ice cream (we used mint chocolate chip ice cream and chocolate syrup for drizzling)

Bear sugar and margarine or butter together. Add eggs; mix well. Stir in flour, cocoa and salt; mix in vanilla and nuts. Pour into a greased and floured 9" pie plate; bake at 350 degrees for 25-30 minutes ( I did 25).
Cut into wedges; top with scoops of ice cream.

Serves 6-8


                                                                                                 Flo Burtnett
                                                                           
                                                                                                 Gage, Oklahoma

Apple Blondies

1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
6 tablespoons butter, softened
3/4 cup packed light brown sugar
1 Granny Smith apple, peeled and chopped
1 teaspoon vanilla extract
2 eggs
1/3 cup pecans, chopped

Butter and flour a 9 x 9-inch square baking pan.

Cream the butter with the sugar, vanilla and eggs until creamy and fluffy.

In another bowl, combine the flour, salt and baking powder. Add these ingredients to the butter mixture. and Combine on low speed. Add the pecans and apples and mix with a wooden spoon. Pour the mixture into the baking pan spreading evenly.

Bake in a preheated 350 F and bake for about 25 minutes or until a toothpick inserted in the middle comes out clean.

Place the baking pan in a wire rack to cool for several minutes.

Makes 6-8 servings

Blonde Brownies

Recipe by Jane Cleghorn

This recipe comes from a Relief Society Cookbook that her mom gave Jane in 1972.

2 2/3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter
2 1/4 cups brown sugar
3 eggs
1 cup chocolate chips


Melt butter in large in large saucepan. Blend in brown sugar. Cool slightly. Beat in eggs one at a time. Add flour, baking powder and salt. Mix in chocolate chips. Spread in a greased (Pam) 15 x 10 pan or use a 9 x 13-inch pan.

Bake at 350 f for 25-30 minutes depending on your oven. It will only take 20-15 minutes in a 15 x 10 pan but it will take 25-35 minutes in a 13 x 9-inch baking pan. The softness comes from not overbaking.

Seven-Layer Bars

Recipe from Julia Baker

www.neighborjulia.com

1 1/2 cups Graham cracker crumbs (about 1 sleeve plus 5 or 6 more crackers)
1/2 cup butter, melted
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
1 cup chopped nuts (pecans or walnuts work great)
1 1/2 cups shredded coconut
1 (14 oz) sweetened condensed milk

Crush Graham crackers into crumbs. Combine crumbs with melted butter until coated. Press crumb mixture evenly into the bottom of a 13 x 9-inch baking pan.
Cover crust with chocolate and butterscotch chips, nuts and coconut. Drizzle the entire can of sweetened condensed milk evenly on top of the ingredients.

Bake at 350 F for 25 to 30 minutes or until the edges turn golden brown. Allow to col, and set for about 30 minutes before cutting and eating.

Gingerbread Apple Bars

Old Fashioned Cookies Cookbook, Publications International Ltd.
Favorite Brand Name Recipes
www.fbnr.com

1 cup applesauce
1/2 cup raisins
1/3 cup ulsulphured light molasses
1 teaspoon baking soda
2 eggs
1/4 cup sugar
1/4 cup Crisco Oil
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon salt

*Use your favorite Crisco Oil product.

Heat oven to 350 F. Oil 8-inch square pan lightly.

Place applesauce and raisins in small saucepan. Cook and stir on low heat until mixture comes to a boil. Remove from heat. Stir in molasses and baking soda. Cool slightly.

Combine eggs and sugar in large bowl. Beat in 1/4 cup oil gradually.

Combine flour, cinnamon, ginger, cloves and salt in small bowl. Add to egg mixture alternately with applesauce mixture, beginning and ending with flour mixture. Spoon into pan.


Bake at 350 F for 30 minutes or until toothpick inserted into center comes out clean. Cool in pan on cooling rack. Cut into bars. Serve warm or at room temperature.

Makes 1 dozen bars

Home-made Apple Pie Spice Recipe

www.cdkitchen.com

1 1/2 teaspoons groung nutmeg
1 tablespoon ground cinnamon
1 teaspoon ground allspice
1/4 teaspoon ground cloves

Store, tightly covered in a cool dry place.

Makes 2 tablespoons

Pumpkin Pie Bars

Kraft Magazine
www.kraft.com

1 1/3 cups all-purpose flour
1/2 cup firmly packed brown sugar
3/4 cup granulated sugar, divided
3/4 cup cold butter or margarine
1 cup old-fashioned or quick-cooking oats, uncooked
1/2 cup chopped pecans
1 pkg. 8 oz cream cheese, softened
3 eggs
1 can 15 oz pumpkin
1 tablespoon pumpkin pie spice

Preheat oven to 350F.

Line 13x9-inch baking pan with aluminum foil (Mold foil over bottom of pan leaving 3 inches extending over the short sides. Pop pre-formed molded foil into pan and crunch extended sides of foil to form handles. Use handles to lift baked item out of pan. (I used 3 sheets of aluminum foil one over the other one to make it sturdy).

Mix flour, brown sugar and ¼ cup of the granulated sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats and pecans. Reserve 1 cup of the oat mixture; press remaining mixture onto bottom of pan. Bake 15 minutes.

Beat cream cheese, remaining ½ cup sugar, eggs, pumpkin, pumpkin pie spice in small bowl with electric mixer on medium speed until well blended. Pour over crust; sprinkle with reserved crumb mixture.

Bake 25 minutes. Cool completely. Cut into 24 bars.

Note:

Can't find pumpkin pie spice? Mix 1 teaspoon each ground cinnamon, nutmeg and allspice.
I add some 1/2 teaspoon ground ginger as well.

Rich Lemon Bars

Pillsbury
www.pillsbury.com

Crust:
1 ½ cups unsifted all-purpose flour
 ½ cup confectioners’ sugar
 ¾ cup cold butter

Filling:

4 eggs, slightly beaten

1 1/2 cups granulated sugar (I only add 1 1/4 cups)
1 teaspoon baking powder
1/2 cup lemon juice from concentrate
3 tablespoons all-purpose flour
Additional confectioners’ sugar.

Instructions:

Preheat oven to 350F. In medium bowl, combine 1 ½ cups flour and ½ cup confectioners’ sugar.
Cut in ¾ cup butter until mixture is crumbly.  Press onto bottom of lightly greased and floured 13x9-inch baking pan.  Bake for 15 minutes.

Meanwhile in a large bowl, combine remaining ingredients except confectioners’ sugar; mix well. Pour over baked crust; bake for 20-25 minutes or until golden brown. Cool and cut into bars. Sprinkle with additional confectioners’ sugar.

Store covered in refrigerator; serve at room temperature.

German Chocolate Brownies

This is my hubby's favorite brownie recipe. I only prepare it on special ocassions because it is a rich dessert. He loves to eat it warm with some vanilla ice cream.

Brownies:

1 cup butter or margarine
2 cups sugar (I usually add 1 1/2 cups only)
2 teaspoons vanilla
4 eggs, slightly beaten
1 cup all-purpose flour
½ cup unsweetened cocoa
½ teaspoon salt

Preheat oven to 350F. Grease and flour bottom and sides of 13x9-inch baking pan. In medium saucepan over low heat, melt butter or margarine. Add sugar and vanilla. Blend well. Remove from the heat and add flour already mixed with salt and cocoa alternating with the beaten eggs. Pour into prepared pan. Bake for 30 to 40 minutes or until set. Do not overbake.

Coconut-Pecan Topping 

 3 tablespoons butter, melted
½ cup firmly packed brown sugar
3 tablespoons corn, maple or pancake syrup
3 tablespoons milk
1 ½ cups coconut
¾ cup finely chopped pecans or walnuts
Mix all the ingredients thoroughly

Drop topping mixture by teaspoonfuls evenly over hot or warm brownies; spread gently. Broil 4 inches from heat for 1 to 1 ½ minutes or until bubbly and golden brown. Cool completely and cut into bars.

High Altitude (Above 3,500 feet): No change.

Note. I tried this recipe using applesauce instead of butter but the results were not the same.