FrostedBrownies
Brownies.. Lightly grease l 5 x l()-inch baking pan. Set aside, in large mixing
1/2 cup butter or margarine, soj_ened bowl, combine butter and granulated sugar. Beat at medium
I cupgmnulatedsugar speed dielectric mixer untiI light and fluffy. Add remaining
I1/4 cupschocolate-flavoredsyrup brownie ingredients, except chips. Beat at medium speed until
1 cupall-purposeflour wellblended.Stirin I/Bcupchips.Spreadbatterevenlyin
4 GCs prepared pan. Placepaninovenonrackposition #3.
1 Feaspoonvanilla Speed Cook Method: Set SPEED COOK 2 for 17 minutes.
I/g teaspoon salt Bake for 15 to 17 minutes, or until wooden pick inserted in center
//e cupmilkchocolatechips comes out clean. Cool complete[> For frosting: Combine
I cup chips, milk and 2 tablespoons butter in 1 quart saucepan.
Frosting: Cook over low heat until chips are melted, stirring constantl>
1 cupmilkchocolatechips Remove from heat. Acld remaining frosdng ingredients. Stir until
3 tablespoonsmilh smooth. Spread frosting evenly on brownies.
2 tablespoom&_rierormargarine ConventionalMethod:Heatovento350°E Prepareasdirected.
1I/_ cupspowderedsugar Bake brownies for 18 to 22 minutes, or until wooden pick inserted
1/2 teaspoon vanilla in center comes out clean. Cool completel?_ Continue as directed.
Dash ofsah 24 brownies
PerServing: Exchaoges:
Calories: 220 Cholesterol: 50mg. 5 Starch/Bread
Protein: 3g Sodium: 135g. 2Fruit
Total Carbohydrate:34g Calcium: 31mg 15 Fat
Total Fat: 9g
Cherry Cobbler
I/g cupplus I mblespoonsngar, divided Insmallmixingbowl, combine 1 tablespoon sugar, flour,
_/2 cupall-purposeflour bakingpowder, I/steaspooncinnamonandsalt. Using
_/4 teaspoon bahingpowder pastry blender or 2 knives, cut in I tablespoon butter until
1/4 teaspoonplusl/,_waspoongromtdcinnamon, divided mixture resembles coarse crumbs. Set topping aside. In 2-quart
Pinch ofsaIF saucepan, combine remaining I/2cup sugar, 1/4teaspoon
2 tnblespoonsbatterormargarine, chilled, divided cinnamon and cornstarch. Stir in cherries and reserved water.
2 tablespoo_ucornstar& Cook over medium highheatfor7togminutes, oruntilmixture
1 can(16oz) redtartpittedcherriesinwater, drained thickens and bubbles. Remove from heat. Stir in remaining
(reserve lh cup water) 1tablespoon butter and the God coloring. Spread cherry mixture
3 to 4 drops redfood coloring (optional) evenlyin 1-quartcassemle. Covertokeepwarm.Setaside. Add
milk to topping. Stir just until dry, ingredients are moistened.
I/4 cup milk Drop topping onto cherry mixture in 4 heaping tablespoons.
Place casserole in oven on rack position #3.
Speed Cook Method: Set SPEED COOK 2 for 13 minutes.
Bake, uncovered, for 10 to 13 minutes, or until wooden pick
inserted in topping comes out clean and topping is lightly
browned Let stand for 5 minutes before serving.
ConventionaIMethod: Heat oven to 4OO°E Prepare as direct
ed. Bake, uncovered, for 18 to 20 minutes, or until wooden pick
inserted in topping comes out clean and topping is golden
brown. Let stand for 5 minutes before serving.
Variation: Blueberry Cobbler 4 servings
Substitute 1can (16 I/xoz.) blueberries in heavv
• PerServing: Exchanges:
syrup, drained (reserving I/3 cLIp), for cherries. Calories: 280 Cholesterol: 15rag. t Starch/Bread
Prepare as directed, except decrease sugar in hlue- Protein: 3g sodium: 170g. 2.5Fruit
TotalCarbohydrale:55g Calcium: 72mg 1 Fal
berry mixture to ;/3cup and eliminate foodcoloring. TotalFat: 69.
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