2/3 c Unsifted flour

1/2 ts Baking powder

1 c Sugar

2 pk Baker’s Redi-Blend chocolate

1/2 c Broken walnuts or pecans

1/4 ts Salt

2 Eggs

1/3 c margarine

1 ts Vanilla extract or flavor

Combine flour, salt, and baking powder; set aside. Beat eggs well;

gradually blend in sugar. Beat in margarine, and Redi-Blend, then

blend in the flour mixture. Stir in nuts and vanilla.

Pour into greased 8 inch square pan and bake at 350 F. abt. 25

min. Cool in pan; then cut in squares. Makes about. 20 brownies.

12 Flat-bottomed ice cream cone

1 Box brownie mix

6 oz Semisweet chocolate chips

6 tb Butter

Candy sprinkles

Preheat oven to 350F. Place cones in 12 muffin tins. Prepare

brownie mixture. Fill cones 3/4 full. Bake 30-35 minutes, or until

tops are cracked. Cool. Melt chips with butter, stirring until smooth.

Dip tops of cones into chocolate. Stand cones upright and top with

sprinkles.

1 c Flour

3/4 c Sugar

1/4 c Cocoa powder

2 ts Baking powder

1/2 ts Salt

1/2 c Milk; skim suggested

1/4 c Applesauce

1 ts Vanilla extract

3/4 c Brown sugar

1/4 c Cocoa powder

1 3/4 c Water; hot

Preheat oven to 350. Spray an 8″ square pan with cooking spray. In

a large mixing bowl, combine flour, sugar, cocoa, baking powder

and salt. Add milk, applesauce and vanilla to dry ingredients and

stir to blend. Spoon batter into pan.

In a medium size bowl, combine brown sugar, cocoa and hot water.

Stir to blend. Pour over batter in prepared pan.

Bake for 40 minutes. Remove cake from oven and cool in pan.

Serve with school of lowfat frozen yogurt and spoon the chocolate

sauce that has formed on the bottom of the pan over the brownies

as a topping.

2 Eggs

1 c Sugar

1/2 c Butter or margarine softened

1/2 c Flour

4 tb Unsweetened cocoa powder

1 ts Vanilla

1 ds Salt

1/2 c Chopped walnuts

Ice cream

Place eggs, sugar, butter, flour, cocoa, vanilla and salt in small

mixer bowl. Beat 4 minutes. Stir in nuts and pour into greased 8-

inch pie pan. Bake at 325F 30 minutes, or until done. Pie will settle

like meringue when cool. Cut in wedges and serve with ice cream.

1/2 c Butter or marg

1 c Sugar

2 Eggs

1 ts Vanilla extract

1/2 c Unsweetened Cocoa

1/2 c Flour

Blend marg & sugar till creamy. Add eggs & vanilla. Beat well. Add

dry ingredients. Mix until well blended. Pour into greased & sugared

round glass cake pan. Microwave on HIGH for 4 1/2 to 5 minutes, or

8 to 9 minutes on 50% power. (will be slightly moist on top when

done, and the brownie will come away from the sides of the pan.)

6 oz Pkg. butterscotch chips

1/2 Cup butter or margarine

2/3 Cup brown sugar

1 1/2 Cup flour

1 tsp vanilla

2 tsp baking powder

1/2 Tsp salt

2 eggs

2 cups miniature marshmallows

2 cups semisweet chocolate chips

1/2 cup nuts chopped

Melt butterscotch chips in heavy pan over medium heat. Remove

from heat and cool. Add brown sugar, flour, vanilla, baking powder,

salt and eggs to butterscotch mixture. Mix well and add

marshmallows, chocolate chips and nuts. Bake in 9 x 13 baking pan

at 350 degrees for 20 to 25 minutes.

2/3 c Unsalted butter

2 oz Unsweetened chocolate cut into small pieces

2 oz Semisweet chocolate cut into small pieces

1 c Granulated sugar

3/4 c Light brown sugar, packed

3 Jumbo eggs

1 1/2 c Sifted all-purpose flour

1/2 ts Salt

2 ts Vanilla

1 1/2 c Coarsely chopped walnuts OR pecans

Preheat the oven to 375 degrees F. Melt the butter with the four

squares of chocolate in a large saucepan over low heat, stirring

often. Remove the pan from the heat and mix in the granulated and

brown sugars, eggs (one at a time), flour, salt, vanilla and nuts.

Spread the batter into a well-buttered 9-by-9-by-2-inch baking pan,

pushing it well into the corners and smoothing the top. Bake the

brownies uncovered for 35 to 40 minutes, or until the brownies feel

fairly firm and begin to pull away from the sides of the pan. Cool the

brownies in the upright pan on a wire rack for at least 30 minutes.

Cut them into large squares.

6 tb Butter, softened

6 tb Cocoa

2 tb Light corn syrup or honey

1 ts Vanilla extract

2 c Confectioners sugar

2 tb Milk (add more if needed)

In a small bowl cream butter, cocoa, corn syrup and vanilla. Add

Confectioners sugar and milk. Beat to spreading consistency.

Makes 2 cups of frosting.

1 c Cornmeal

1 c Flour

1 1/2 ts Baking powder

1 ts Salt

4 Eggs

1 c Chopped nuts

2 c Sugar

1/2 c Plus 3 tbsp butter

3 Squares unsweetened chocolate

1 1/2 ts Vanilla extract

Preheat oven to 375 degrees. Place cornmeal in a bowl. Sift flour,

baking powder and salt into bowl with cornmeal and mix the

ingredients. To the beaten eggs add the sugar, melted butter,

melted chocolate ingredients to the egg mixture. Beat well. Mix

chopped nuts and pour into two greased and floured 8-inch square

pans. Bake 25 to 30 minutes. Cool before cutting into squares.

These are better served hot.

1 lb Powdered Sugar

1/2 c Butter or Margarine

4 Chocolate Squares, melted

4 Eggs, well beaten

1 ts Vanilla

1 1/2 c Flour

1 c Walnuts, chopped

Cream sugar and butter until light and fluffy. Add melted chocolate

and vanilla, beat well. Add eggs and stir in flour. Fold in nuts.

Grease and flour a 9×13 pan. Preheat oven to 350 degrees F and

bake for 25-30 minutes. Cool and cut. DO NOT OVERBAKE.