Go Big Red Recipes For Feb. 21

[Roxy]

Fudge Brownies:

 

1/2 cup butter

2 squares (2 ounces) unsweetened chocolate

1 cup sugar

2 eggs

1 t. vanilla

3/4 flour

1/2 cup chopped walnuts

 

Oven at 350º

 

Grease an 8x8x2 inch pan. Melt butter and chocolate over medium low heat. Remove from heat, stir in sugar. Add eggs and vanilla, stir until combined (do not over stir it will make them fall). Stir in flour and nuts. Bake 28 to 30 minutes. Cool and cut into bars. Makes 16

 

Apple Fritters:

 

Peel, core and dice 2 to 3 medium sized apples; set aside

 

Heat peanut oil in deep fryer

 

Gently mix together these dry ingredients:

1 c. flour

1 1/2 tsp. baking powder

1/4 tsp. salt

3 T. sugar

 

In a separate bowl, beat these wet ingredients together:

1 egg

1/3 c. milk

1/2 tsp. vanilla

 

Add wet ingredients to the dry and stir gently until everything is moistened. Fold in diced apples.

 

Carefully drop by heaping teaspoonfuls into hot peanut oil. They will easily turn over when the first side is done by simply touching them with the handle of a wooden spoon. Continue cooking on second side about 3 minutes or so until the color matches the finished side.

 

Remove from oil; drain on wire rack or layers of paper towels. Roll in a cinnamon and sugar mixture.

 

Picture is of Edge Lover’s Chewy Edge Brownies

 

Edge Lover’s Chewy Edge Brownies:

 

Ingredients:

 

1 cup pistachios (chopped).

12 Tbls Unsalted Butter, room temperature

5 oz Unsweetened Chocolate, chopped

1 cup Sugar

1 ¼ cup Brown Sugar

4 ea Eggs

1 ½ tsp Vanilla Extract

1 ¼ cup All Purpose Flour

¼ tsp Salt

1 cup Semisweet Chocolate Chips

 

Instructions

 

1. Preheat oven to 375ºF. Lightly spray the Baker’s Edge with non-stick cooking spray.

2. In a medium bowl, sitting over a simmering pot of water (make sure the bottom of the

bowl does not touch the water) melt the butter and chocolate, stirring occasionally

until melted and then remove from the heat. Stir in the sugars to the chocolate

mixture. Stir in one egg at a time followed by the vanilla extract. Stir in the flour and

salt, just until combined. Fold in the chocolate chips.

3. Pour the batter into the prepared pan and spread evenly.

4. Bake for 40-45 minutes or until a toothpick inserted into it comes out with moist

crumbs. Cool the brownies completely in the pan.

 

*BTW - this recipe can be made in a 9x13 pan.

 

Watch the time though, mine baked in about 35-36 minutes.