Twostep
Well-known Member
- Location
- Tiny town Oklahoma, OK
Good ol' brownies with twists.
One box of good brownie mix such as Betty Crocker or Duncan Hines. Please follow the directions to the T. Line baking pan with foil and oil it.
*A cup of shopped pecans carmelized in a non stick pan with two tablespoons of butter, 4 tablespoons of brown sugar, dash of cinnamon. Turn onto a piece of foil on a towel, let cool, cover with foil and towel and break up with a rolling pin or can. Evenly sprinkle over dough. Let cool in pan, pull out on foil, cut with wire or dental floss after it is completely cooled. Please do not overbake. Serve with vanilla icecream or or not completely stiff whipped cream.
*Bake brownie. Slice and pull pieces just a tiny bit apart. Melt milk or dark chocolate and white chocolate. Drizzle dark chocolate over brownies then white chocolate the other way. Carefully reslice after chocolate has hardened. Breadknife works for me. Serve with fresh fruit such as pear slices, blueberries, ... .
Use day old glazed donuts for a sweet bread pudding. Serve with hard sauce.
Classic Pecan Pie
Trust the recipe on the Karo Syrup bottle and add 1/2 cup extra nuts. It will keep in the fridge for a week.
Crust:
2 cups flour
1 stick butter
1 cream cheese
1 teaspoon baking powder
Oil 3 six-muffin tins or one large one, Roll dough out fairly thin, cut with biscuit cutter, pat into muffin tin. FREEZE.
Preheat oven to 350F, fill pie shells, bake and keep a close eye on them. Do not overfill as filling will "grow". Remove immediately. I use a round tipped dinner knife. Let cool on rack. You can reheat for a minute or two to get the smell back. Use dark plates, a dusting of powdered sugar, ice cream/whipped cream.
One box of good brownie mix such as Betty Crocker or Duncan Hines. Please follow the directions to the T. Line baking pan with foil and oil it.
*A cup of shopped pecans carmelized in a non stick pan with two tablespoons of butter, 4 tablespoons of brown sugar, dash of cinnamon. Turn onto a piece of foil on a towel, let cool, cover with foil and towel and break up with a rolling pin or can. Evenly sprinkle over dough. Let cool in pan, pull out on foil, cut with wire or dental floss after it is completely cooled. Please do not overbake. Serve with vanilla icecream or or not completely stiff whipped cream.
*Bake brownie. Slice and pull pieces just a tiny bit apart. Melt milk or dark chocolate and white chocolate. Drizzle dark chocolate over brownies then white chocolate the other way. Carefully reslice after chocolate has hardened. Breadknife works for me. Serve with fresh fruit such as pear slices, blueberries, ... .
Use day old glazed donuts for a sweet bread pudding. Serve with hard sauce.
Classic Pecan Pie
Trust the recipe on the Karo Syrup bottle and add 1/2 cup extra nuts. It will keep in the fridge for a week.
Crust:
2 cups flour
1 stick butter
1 cream cheese
1 teaspoon baking powder
Oil 3 six-muffin tins or one large one, Roll dough out fairly thin, cut with biscuit cutter, pat into muffin tin. FREEZE.
Preheat oven to 350F, fill pie shells, bake and keep a close eye on them. Do not overfill as filling will "grow". Remove immediately. I use a round tipped dinner knife. Let cool on rack. You can reheat for a minute or two to get the smell back. Use dark plates, a dusting of powdered sugar, ice cream/whipped cream.
.
At least when I can keep it in the house. Today I fooled myself into thinking I'd wait until tomorrow to have some by eating fudge pops with whipped cream instead. But I wound up eating a little ice cream anyway. 