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For brownies you need:
2 squares unsweetened chocolate
6 tablespoon margarine or butter
1 cup sugar
2 eggs
1 teaspoon vanilla
1 cup flour
¼ teaspoon salt
2 tablespoons confectioner's sugar
Recipe:
In a 1-1/2-quart glass measures put chocolate squares and margarine. Cook uncovered for 2 minutes in oven, stir to finish melting chocolate.
Pour it in sugar, egg and vanilla. Mix well. Stir in flour and salt; mix well. Spread evenly into a deep glass pie plate. Cook, uncovered for 5 minutes or until no longer doughy on the bottom.
Let the brownies stand for 15 minutes and cut into serving pieces. Maximum 18 pieces .
Cheese cake
¼ cup margarine or butter
1 cup ginger snap crumbs
2 package (8 oz) cream cheese, softened
½ teaspoon fresh lemon juice
½ teaspoon vanilla extract
2 eggs, beaten
Fresh fruit or canned fruit pie filling
Recipe
In a deep glass pie plate, heat margarine for 1 minute or until melted. Add crumbs and stir into margarine with a fork to combine. Press evenly into bottom and sides of pie plate. Cook, uncovered for 2 minutes in oven.
In a 2-quarter glass measure, place cream cheese, sugar, lemon juice and vanilla. Add eggs; mix until well blended. Pour mixture into the crust. Bake it for 5 minute.
Shield edges with stripe of foil; be certain to tuck all foil edges under. Continue or until centre is almost set. Remove foil; cool and chill thoroughly before serving.
Top with fruits or up to your own choice.
2 squares unsweetened chocolate
6 tablespoon margarine or butter
1 cup sugar
2 eggs
1 teaspoon vanilla
1 cup flour
¼ teaspoon salt
2 tablespoons confectioner's sugar
Recipe:
In a 1-1/2-quart glass measures put chocolate squares and margarine. Cook uncovered for 2 minutes in oven, stir to finish melting chocolate.
Pour it in sugar, egg and vanilla. Mix well. Stir in flour and salt; mix well. Spread evenly into a deep glass pie plate. Cook, uncovered for 5 minutes or until no longer doughy on the bottom.
Let the brownies stand for 15 minutes and cut into serving pieces. Maximum 18 pieces .
Cheese cake
¼ cup margarine or butter
1 cup ginger snap crumbs
2 package (8 oz) cream cheese, softened
½ teaspoon fresh lemon juice
½ teaspoon vanilla extract
2 eggs, beaten
Fresh fruit or canned fruit pie filling
Recipe
In a deep glass pie plate, heat margarine for 1 minute or until melted. Add crumbs and stir into margarine with a fork to combine. Press evenly into bottom and sides of pie plate. Cook, uncovered for 2 minutes in oven.
In a 2-quarter glass measure, place cream cheese, sugar, lemon juice and vanilla. Add eggs; mix until well blended. Pour mixture into the crust. Bake it for 5 minute.
Shield edges with stripe of foil; be certain to tuck all foil edges under. Continue or until centre is almost set. Remove foil; cool and chill thoroughly before serving.
Top with fruits or up to your own choice.
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Grease and then flour a baking pan. Heat up oven at 350°.
Mix and beat butter and sugar till fluffy. Add eggs one by one, beat after addition. Mix in vanilla.
In other bowl, mix flour, baking powder, cocoa and salt.
Add both these mixture, and stir till blended. Fold in nuts. Spread in pan. Bake for 20 minutes, cool in pan.
For frosting melt butter low heat; mix and stir in cocoa until smooth. Add sugar to the cocoa mixture along vanilla and enough hot milk. Spoon over brownies and spread thoroughly.
Mix and beat butter and sugar till fluffy. Add eggs one by one, beat after addition. Mix in vanilla.
In other bowl, mix flour, baking powder, cocoa and salt.
Add both these mixture, and stir till blended. Fold in nuts. Spread in pan. Bake for 20 minutes, cool in pan.
For frosting melt butter low heat; mix and stir in cocoa until smooth. Add sugar to the cocoa mixture along vanilla and enough hot milk. Spoon over brownies and spread thoroughly.
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