BROWNIE
1 cup butter, softened
2 cup granulated sugar
4 each eggs
2 tsp vanilla
4 oz unsweetened chocolate,
1 melted
1 cup unsifted all-purpose flour
3/4 cup chopped pecans or walnuts
FILLING
2 cup confectioners' sugar
4 tbsp butter or margarine,
1 softened
2 tbsp milk
1/2 tsp peppermint extract
1 1-2 drops green food
1 coloring, if desired
GLAZE
2 oz sweetened chocolate
2 tbsp butter or margarine
Directions
Preparation time: 25 minutes Cooking time: 30 minutes
1. Heat oven to 350 degrees. Grease a 13-by-9-inch baking pan.
2. With an electric mixer, cream the butter, granulated sugar, eggs
and vanilla until light, 2 minutes. Add the chocolate and mix well.
Stop the mixer and fold in the flour then the nuts.
3. Transfer batter to prepared pan. Bake just until a toothpick
inserted in the center comes out clean, 30 minutes. Cool completely.
4. For the filling, mix all ingredients until smooth. Spread in an
even layer over the cooled brownies.
5. For the glaze, melt chocolate with butter; mix well. Pour over
filling and gently tilt pan so glaze covers the entire surface.
Refrigerate until glaze is set; cut into squares or sticks. For
holiday cookie trays, cut the brownies into small squares and
decorate them with holiday finery.
Jill Kaltenhaler of Homewood, Illinois from the Chicago Tribune fifth
annual Food Guide Holiday Cookie Contest December 3, 1992
Servings: 36 servings
1992 3rd Place: Chocolate Mint Sticks Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
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We can read the history of `recipes` back into the distant past, in fact as far back into history as pharonic Egypt, and quite possibly further than that. However, generally, these early cookbooks were just very basic pictorial recipes for meal preparation.
Later on, in Roman times around 25BC a man called Apicius assembled some documents showing how to cook the recipes enjoyed by the Romans. In his publication, he recounts how the meals of wealthy Romans were split into hors d`oeuvres, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the ancient cooks were skilled in the use of many different spices, including a few that are still present in modern kitchens such as bay, fennel and parsley. Later on in the 1400s, the Crusaders brought back a variety of foods and spices from the holy lands, including parsley, basil and rosemary. These new foods and spices caused a surge in recipe publications, the majority of which are now in academic collections. The introduction of the TV brought us TV chefs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of the internet, allowing us all to access massive numbers of recipes like those on this recipe site. |
We hope you enjoy this 1992 3rd Place_ Chocolate Mint Sticks recipe.
