Mint Brownies
Brownie:
1 c butter, melted
2/3 c cocoa powder
2 c sugar
4 eggs
1 ½ c flour
Mint Frosting:
½ c butter, softened
1 lb powdered sugar
1-3 Tbsp milk
½ mint extract
Green food coloring
Chocolate Topping:
1 ½ c semi-sweet chocolate chips
½ c butter
Brownie: Mix butter, cocoa, and sugar; add eggs, one at a time, beating well after each one. Stir in flour. Spread into a greased 9 x 13 pan. Bake at 350 degrees for 25 minutes. Let cool complete.
Mint Frosting: Mix butter and powdered sugar. Add only enough milk to make a smooth consistency. Add mint extract and enough food coloring for a light green color. Frosting will be thick. Spread over brownie layer. Refrigerate until firm.
Chocolate topping: Melt chocolate chips and butter in microwave for 2-3 minutes. Stir well to combine. Pour over frosted brownies, covering frosting completely. Refrigerate until topping is set and hardened. Let brownies sit at room temperature for 10 minutes before cutting. Cut into 24 small squares with sharp knife.
Note: When doubling, just double brownie recipe. Use large sheetcake pan. The mint frosting almost makes too much
From the Worldwide Ward Cookbook, Susan Moser
Tuesday, August 18, 2009
Hot Pepper Jelly
1 box Sure-Jell Pectin
1 c cider vinegar
5 cups sugar
4 cups prepared peppers
(I use 10 jalapenos, 3 to 4 habanero peppers
These are also called Scotch Bonnets – little
Orange ball-type peppers, the rest a mixture of
Green (2), red, yellow peppers)
See complete instructions in pectin box (cooked jam and jelly directions), but I’ve abbreviated them here:
Bring Peppers, vinegar, pectin, and ½ tsp butter or margarine to full rolling boil.
Stir in sugar quickly. Bring back to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat and skim off any foam.
Tips:
· Use gloves!!
· Do NOT use the food processor – it does something to the capsacin in the peppers. I use the food chopper from Pampered Chef.
· It may take up to a week to set up to a jelly consistency.
· Hotter – If you want it hotter, keep the seeds from the jalapenos and habaneros in the pepper mix. (sometimes if it is too hot, it won’t set up)
· I like it over cream cheese with crackers, my friend’s son likes it for toast, or they also use it as a basting sauce for chicken on the grill.
· I have used purple green peppers, but it kind of made the sauce a little muddy colored. But try anything once, right??
1 c cider vinegar
5 cups sugar
4 cups prepared peppers
(I use 10 jalapenos, 3 to 4 habanero peppers
These are also called Scotch Bonnets – little
Orange ball-type peppers, the rest a mixture of
Green (2), red, yellow peppers)
See complete instructions in pectin box (cooked jam and jelly directions), but I’ve abbreviated them here:
Bring Peppers, vinegar, pectin, and ½ tsp butter or margarine to full rolling boil.
Stir in sugar quickly. Bring back to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat and skim off any foam.
Tips:
· Use gloves!!
· Do NOT use the food processor – it does something to the capsacin in the peppers. I use the food chopper from Pampered Chef.
· It may take up to a week to set up to a jelly consistency.
· Hotter – If you want it hotter, keep the seeds from the jalapenos and habaneros in the pepper mix. (sometimes if it is too hot, it won’t set up)
· I like it over cream cheese with crackers, my friend’s son likes it for toast, or they also use it as a basting sauce for chicken on the grill.
· I have used purple green peppers, but it kind of made the sauce a little muddy colored. But try anything once, right??
Friday, August 14, 2009
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