1/4 cup kahlua
1 tsp instant coffee crystals
3 oz unsweetened chocolate
2 oz seni-sweet chocolate
1 cup butter
1/2 cup shortening
6 large eggs
2 cup sugar
3/4 cup sifted cake flour
1 tsp baking powder
1 tsp salt
1 cup pecans, chopped med. fine
Directions
Line bottom of a jelly roll pan (15 1/2 x 10 1/2 x 1
inch) with baking parchment and grease sides of pan.
Mix kahlua and coffee crystals. Melt chocolate,
butter and shortening together over very low heat, and
cool slightly. Beat eggs lightly, add sugar and
continue beating until thick and light colored.
Slowly stir in kahlua and chocolate mixtures. Resift
flour with baking powder and salt into batter, and mix
until smooth. Turn into prepared pan and level top.
Sprinkle nuts evenly over top. Bake on center rack of
350 degree oven, about 25 minutes, just until cake
tests dome. Cool in pan on wire rack. To serve...cut
into small 1 1/2 inch squares or sieve powdered sugar
over top and cut. Or, cut into 2 1/2 inch squares and
serve tipped with ice cream and drizzle of chocolate
sauce. Or, for a more lavish dessert, put 2 of the
larger squares together with ice cream between and top
with a rosette of whipped cream.
Servings: 24 servings
Kahlua Mousse Bownies Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Dessert
The History of Recipes
Transcribed cooking instructions as an idea can be observed back into history, in truth as far into history as early Egypt, and maybe further still. However, these, old recipes were just very simple hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the most ancient recipe in existence, according to experts in ancient history is a collection of clay tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated and blissful. As we move into The time of the romans around 25BC a roman called Apicius created some scripts showing how to cook the recipes prepared by wealthy Romans. In his scrolls, Apicius recounts how the roman meals were split into appetizers, main course and desserts, a style of dining still practiced today. Aspicius informs us how the cooks of his times made use of many different spices, including a few that will be familiar to modern cooks such as thyme, fennel and asafoetida. Later, in the fifteenth century, people returning from the crusades brought back many new foods and herbs from Arab cooking, including coriander, basil and rosemary. These new foods and spices led to an increase in books on cooking, many of which are now in private collections. During the following few hundred years, the powerful and rich strove to lay on the most exotic meals, and as a consequence, the best cooks and their recipes increased in prestige. Nevertheless, it was during the nineteenth century that fine cooking and recipe collections rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to assembling, testing, and publishing popular recipes of the day. By the advent of the 20th century, cookbooks are starting to become popular mostly as a result of more people being able to read, people having more leisure time and a general increase in wealth. The revolution that is television gave us celebrity TV chefs and the recipe books that accompanied them. And that brings us to the present day and the invention of the internet, allowing everyone to search through massive numbers of recipes like those on this web site. |
We hope you enjoy this Kahlua Mousse Bownies recipe.
