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
The History of Recipes
It is quite feasible to follow the history of written cooking instructions back into ancient history, certainly as far into history as the Egyptians, and maybe even further. Interesting though that maybe, in the main part, these old cookbooks were just very basic pictorial instructions for meal preparation.
Interestingly, the oldest recipe discovered, according to Professor Solomon Katz, is a series of stone tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful. Closer to modern times, we have a couple of interesting recipe books from the 1300s ; one book called `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, they are unconnected to the indian curry that is popular today, but rather descriptions of the types of meals prepared by the cooks of the rich and powerful of those days. During the succeeding few centuries, the rich families of the West competed with each other to lay on the best banquets, and consequentially chefs and their recipe collections were greatly in demand. Even so, it was during the 19th century that cookery and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collating, verifying, and writing down recipes to help cooks of their time. Like it or not, the introduction of TV brings us cooking programs and the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, permitting us all to search through thousands of recipes like those on our site. |
We hope you enjoy this 1992 3rd Place_ Chocolate Mint Sticks recipe.
