CAKE LAYER
1/2 cup unsalted butter, 1 stick at room temperatu
1/2 cup margarine, 1 stick at room temperatu
1 cup all-purpose flour
1/4 cup granulated sugar
1/4 tsp salt
BROWNIE LAYER
1/2 cup unsalted butter, 1 stick at room temperatu
1/2 cup margarine, 1 stick at room temperatu
3 sqs. unsweetered chocolate, (1 oz each)
2 large eggs
3/4 cup granulated sugar
3 tbsp all-purpose flour
1/2 tsp baking powder
Directions
CAKE LAYER: Heat oven 350 degrees. Grease an 11" X 17" baking pan. In
food processor or with eledtric mixer, process or beat the butter,
flour, sugar and salt until mixture holds together and forms a dough.
Press over bottom of pan. Bake 20 minutes or until light golden and
firm when touched. BROWNIE LAYER: Heat butter and chocolate in a
small saucepan over low heat, stirring often, until melted. Cook 5
minutes. In a medium-size bowl, whisk eggs, sugar, flour and baking
powder until blended. Whisk in cooled chocolate mixture. Pour over
shortbread base. Bake 20 minutes or until top feels firm. Cool in
pan before cutting in bars. Food Exchanges per serving: 1
STARCH/BREAD EXCHANGE + 2 FRUIT EXCHANGE + 8 FAT EXCHANGE; CAL: 148;
PRO: 2g; CAR: 10g; CHO WITH BUTTER: 38g; CHO WITH MARGARINE: 18g;
SOD: 94mg;
Source: The Family Circle; Jan. 1994. Brought to you and yours via
Nancy O'Brion and her Meal-Master.
Servings: 24 bars
Brownie Shortbread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Cookie; Dessert
The History of Recipes
Historians have tracked the existance of recipes back into ancient history, in truth as far back into recorded history as pharonic Egypt, and quite possibly further than that. Having said that, mostly, these early cookbooks were just very simple hieroglyphic or cunieform recipes for preparing food.
During the time of the Roman Empire a man called Apicius created a number of scripts which described recipes prepared by his fellow Romans. In his scrolls, he tells us how the roman meals were split into starters, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the ancient chefs were skilled in the use of many spices and herbs, including a few you will know like thyme, rue and dill. During the following few hundred years, the rich families of Europe competed to offer the most exotic meals, and as a consequence, the best chefs and their recipes increased in prestige. However, it was during the 1800s that haute cuisine and recipe collections became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to collecting, trying out, and recording the recipes that were being prepared for the better households. By the time we get to the 1900s, cooking publications are in great demand, mostly due to more people being able to read, people having increased spare time and a general increase in wealth. |
We hope you enjoy this Brownie Shortbread recipe.
