1992 3rd Place: Chocolate Mint Sticks Recipe

Ingredients


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

We can follow the history of `recipes` far back into the far past, at least as far back as the ancient Egyptians, and possibly even further than that. However, sadly, these early recipes were just very simple pictorial instructions for food preparation.

Progressing into The time of the roman empire 25BC a roman called Apicius created some documents detailing recipes enjoyed by his fellow Romans. In his scrolls, he describes how the meals of wealthy Romans were split into hors d`oeuvres, entrees and dessert, something we still use today. Aspicius also informs us how the chefs of Roman times were skilled in the use of many different herbs, including a few that will be familiar to modern chefs for example bay, rue and parsley.

For the centuries that followed, the powerful and rich competed to serve up the most exotic banquets, and as a consequence, cooks and their recipes could command a high salary. Nevertheless, it wasn`t until the 1800s that formal cookery and recipe books became really popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to collating, verifying, and publishing recipes of the day.

By the time we get to the 20th century, cookbooks are highly popular mostly due to more people being able to read, people having more free time and having more money to spend.

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We hope you enjoy this 1992 3rd Place_ Chocolate Mint Sticks recipe.

 


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