Brownies! Favorite Recipes for Brownies, Blondies & Bar Cookies

Brownies! Favorite Recipes for Brownies, Blondies & Bar Cookies

Editors of Good Housekeeping

Language: English

Pages: 134

ISBN: 2:00168881

Format: PDF / Kindle (mobi) / ePub

Brownies! Favorite Recipes for Brownies, Blondies & Bar Cookies

Editors of Good Housekeeping

Language: English

Pages: 134

ISBN: 2:00168881

Format: PDF / Kindle (mobi) / ePub


Brownies, blondies, bars, squares, shortbread, and more: Good Housekeeping has packed nearly 100 triple-tested treats in this delectable cookbook. With its fresh look and a handful of new recipes to tingle the taste buds, this updated classic has a treat for everyone. You'll even find easy recipes for dressing up box mixes and a recipe for low-fat brownies (Healthy Makeover Brownies-with only 95 calories!).

Baking with Splenda

Cooking the Cowboy Way: Recipes Inspired by Campfires, Chuck Wagons, and Ranch Kitchens

Cocina Cubana

Plant-Powered for Life: Eat Your Way to Lasting Health with 52 Simple Steps and 125 Delicious Recipes

 

 

 

 

 

 

 

 

 

 

 

 

 

confectioners’ sugar. With pastry blender or two knives used scissor-fashion, cut in butter until mixture resembles coarse crumbs. Transfer crumb mixture to prepared pan. With floured hand, pat firmly onto bottom of pan. Bake until lightly browned, 15 to 17 minutes. 3 Meanwhile, from lemons, grate 1 teaspoon peel and squeeze cup juice. In large bowl, with mixer at high speed, beat eggs until thick and lemon-colored, about 3 minutes. Reduce mixer speed to low. Add lemon peel and juice, granulated

CHOPPED 2 SQUARES (2 OUNCES) SEMISWEET CHOCOLATE, MELTED 1 Preheat oven to 350°F. Line 13" by 9" baking pan with foil (see page 14); grease foil. 2 Prepare crust: In large bowl, with mixer at medium speed, beat butter, confectioners’ sugar, and vanilla until creamy, about 2 minutes. At low speed, gradually beat in flour until mixture resembles fine crumbs. Sprinkle into prepared pan. With hand, firmly pat crumbs evenly onto bottom of pan. Bake crust until lightly browned, 25 to 30 minutes. 3

lengthwise into 4 strips, then cut each strip crosswise into 6 pieces. * * * EACH BAR: ABOUT 175 CALORIES | 4G PROTEIN | 22G CARBOHYDRATE | 8G TOTAL FAT (2G SATURATED) | 2G FIBER | 23MG CHOLESTEROL | 94MG SODIUM TIN ROOF PUFFED RICE TREATS These nostalgic cereal treats celebrate the sweet-salty combination featured in tin roof sundaes, a chocolate sundae topped with salted, red-skinned Spanish peanuts popular in the early twentieth century. * * * TOTAL TIME: 40 MINUTES MAKES:

(see page 14); grease foil. 2 In large bowl, with mixer at medium speed, beat butter, sugar, lemon peel, and cinnamon, occasionally scraping bowl with rubber spatula, until light and fluffy. Reduce speed to low. Beat in egg yolks and vanilla, frequently scraping bowl, until well combined. Add flour and salt and beat, occasionally scraping bowl, just until blended. With wooden spoon, stir in walnuts (mixture will be crumbly). 3 With lightly floured hand, pat half of dough evenly onto bottom of

SUGAR CUP BUTTER OR MARGARINE (1 STICK), SOFTENED 1 Preheat oven to 325°F. Line 9-inch square baking pan with foil (see page 14). In food processor with knife blade attached, process walnuts with cup flour until nuts are finely ground. 2 In medium bowl, with wire whisk, mix remaining 1 cup flour, sugar, and walnut mixture until blended. 3 With fingertips, blend butter into walnut mixture until well combined and crumbly. With hand, press dough evenly onto bottom of prepared pan. 4 Bake until

Download sample

Download