Does anyone know a good recipe...!?!?!
For anything besides!.!.!. Muffins, I hate muffins, I know that everyone loves them!.!.!. but I really don't like them, anyway, I would like maybe cookies, cake, any kind of dessert, it can be anything from the hardest cake in the world to bake to realy easy jello!. Please include the ingredients and the instructions!. Thank you sosososososososososososososososososososo!.!.!. much!
If you have any questions about my question!.!.!.lol!.!.!.e-mail me from my profile!.By the way!.!.!. Did I mention thank you so much!?Www@FoodAQ@Com
If you have any questions about my question!.!.!.lol!.!.!.e-mail me from my profile!.By the way!.!.!. Did I mention thank you so much!?Www@FoodAQ@Com
Answers:
I have never made this but it looks really good in the pic
INGREDIENTS
1 (19!.8 ounce) package brownie mix
1 cup strawberry preserves
1 (12 ounce) container frozen whipped topping, thawed
10 fresh strawberries, sliced
1/2 cup chocolate syrup
DIRECTIONS
Prepare the brownie mix according to package directions, and pour batter into two 8 inch round cake pans!. Bake as directed!. Cool completely!.
Run a knife around the outer edge of the cake pans, and tap out one of the rounds onto a serving plate!. Spread half of the strawberry preserves over the top!. Place the second brownie round on top, and spread the remaining strawberry jam on it!. Frost the top and sides of the cake with whipped topping!. Arrange the sliced strawberries on top!. Drizzle with chocolate syrup, and serve!.
its a Strawberry Brownie DelightWww@FoodAQ@Com
INGREDIENTS
1 (19!.8 ounce) package brownie mix
1 cup strawberry preserves
1 (12 ounce) container frozen whipped topping, thawed
10 fresh strawberries, sliced
1/2 cup chocolate syrup
DIRECTIONS
Prepare the brownie mix according to package directions, and pour batter into two 8 inch round cake pans!. Bake as directed!. Cool completely!.
Run a knife around the outer edge of the cake pans, and tap out one of the rounds onto a serving plate!. Spread half of the strawberry preserves over the top!. Place the second brownie round on top, and spread the remaining strawberry jam on it!. Frost the top and sides of the cake with whipped topping!. Arrange the sliced strawberries on top!. Drizzle with chocolate syrup, and serve!.
its a Strawberry Brownie DelightWww@FoodAQ@Com
Peach Melba Upside Down Cake
55 min | 10 min prep | SERVES 10 -12
1/3 cup butter
1 cup light brown sugar, packed
28 ounces peaches, sliced
water
1 cup fresh raspberries
18 1/4 ounces white cake mix
2 large eggs
3 tablespoons vegetable oil
1!. Melt butter in 13x9 cake pan -- Sprinkle brown sugar evenly on top!.
2!. Drain peaches, reserving peach syrup!.
3!. Add enough water to make 1 1/3 cups liquid -- set aside!.
4!. Scatter raspberries on top of peaches!.
5!. In a large mixing bowl, combine peach syrup mixture, cake mix, eggs and oil!.
6!. Beat on medium speed for 2 minutes!.
7!. Pour batter evenly over fruit!.
8!. Bake for 45-50 minutes or until a tester comes out clean!.
9!. Let cool in pan on a wire rack for 5 minutes, then turn upside down onto a large platter or cookie sheet!.
10!. Serve warm with a generous dollop of whipped cream or cool whip, if desired!.
11!. ****Note!.canned peaches work best for this recipe because they keep their color and texture during baking!. If you want evenly sized slices!.buy peach halves and slice them yourself!. I have also used 1/2 cup maraschino cherries or blueberries in place of raspberries!.Www@FoodAQ@Com
55 min | 10 min prep | SERVES 10 -12
1/3 cup butter
1 cup light brown sugar, packed
28 ounces peaches, sliced
water
1 cup fresh raspberries
18 1/4 ounces white cake mix
2 large eggs
3 tablespoons vegetable oil
1!. Melt butter in 13x9 cake pan -- Sprinkle brown sugar evenly on top!.
2!. Drain peaches, reserving peach syrup!.
3!. Add enough water to make 1 1/3 cups liquid -- set aside!.
4!. Scatter raspberries on top of peaches!.
5!. In a large mixing bowl, combine peach syrup mixture, cake mix, eggs and oil!.
6!. Beat on medium speed for 2 minutes!.
7!. Pour batter evenly over fruit!.
8!. Bake for 45-50 minutes or until a tester comes out clean!.
9!. Let cool in pan on a wire rack for 5 minutes, then turn upside down onto a large platter or cookie sheet!.
10!. Serve warm with a generous dollop of whipped cream or cool whip, if desired!.
11!. ****Note!.canned peaches work best for this recipe because they keep their color and texture during baking!. If you want evenly sized slices!.buy peach halves and slice them yourself!. I have also used 1/2 cup maraschino cherries or blueberries in place of raspberries!.Www@FoodAQ@Com
These always taste good: Japanese Chicken Wings
Japanese Chicken
Oven Temperature: 400° F & 350° F
Prep Time: 15 minutes
Cook Time: 60 minutes
Ready In: 1 hour 15 minutes
Internal Temperature: 165° F
“Excellent sweet flavor!. Versatile and can be used with pork as well!.”
INGREDIENTS:
Breading:
1 ? pounds chicken drumettes, chicken wings or chicken breast fillets
? cup flour
? teaspoon salt
A dash of pepper
? teaspoon garlic powder
Sauce:
1 ? tablespoons soy sauce
1 ? tablespoons water
? cup sugar
? cup vinegar
? teaspoon garlic powder
DIRECTIONS:
1!. Preheat oven to 400° F!.
2!. Prepare a baking sheet with aluminum foil that has been sprayed with cooking spray!.
3!. Mix the ‘breading’ up in a bowl big enough to roll chicken pieces in!. Coat each piece with the flour mixture and then put on the baking sheet and then spray each piece with cooking spray as well!.
4!. Bake for 30 minutes, turning each piece at the 15 minute mark!.
5!. Then turn down heat to 350° F, and pour a little of the sauce over each piece!. Continue to baste, or pour the sauce in the pan and then roll each piece in the surrounding sticky sauce as it cooks!.
6!. Once sauce is added, cook for additional 30 minutes, or until desired brown color is achieved and internal temp is 165° F!.Www@FoodAQ@Com
Japanese Chicken
Oven Temperature: 400° F & 350° F
Prep Time: 15 minutes
Cook Time: 60 minutes
Ready In: 1 hour 15 minutes
Internal Temperature: 165° F
“Excellent sweet flavor!. Versatile and can be used with pork as well!.”
INGREDIENTS:
Breading:
1 ? pounds chicken drumettes, chicken wings or chicken breast fillets
? cup flour
? teaspoon salt
A dash of pepper
? teaspoon garlic powder
Sauce:
1 ? tablespoons soy sauce
1 ? tablespoons water
? cup sugar
? cup vinegar
? teaspoon garlic powder
DIRECTIONS:
1!. Preheat oven to 400° F!.
2!. Prepare a baking sheet with aluminum foil that has been sprayed with cooking spray!.
3!. Mix the ‘breading’ up in a bowl big enough to roll chicken pieces in!. Coat each piece with the flour mixture and then put on the baking sheet and then spray each piece with cooking spray as well!.
4!. Bake for 30 minutes, turning each piece at the 15 minute mark!.
5!. Then turn down heat to 350° F, and pour a little of the sauce over each piece!. Continue to baste, or pour the sauce in the pan and then roll each piece in the surrounding sticky sauce as it cooks!.
6!. Once sauce is added, cook for additional 30 minutes, or until desired brown color is achieved and internal temp is 165° F!.Www@FoodAQ@Com
A nice cool dessert for the summer:
FROZEN LIME TORTE
2 cups graham cracker crumbs
1/2 cup melted margarine
1/4 cup sugar
2 cups hot water
2 (3 ounce) packages lime Jello
1 (8 ounce) package cream cheese, softened
1 cup sugar
1 teaspoon vanilla
1 (12 ounce) container Cool Whip, thawed
Mix the first 3 ingredients together and press into a 9 x 13 inch pan!. Dissolve Jello in hot water!. Cool briefly in refrigerator!. Beat cream cheese, sugar and vanilla until smooth!. Add Jello slowly until blended!. Blend in Cool Whip with the lime mixture!. Pour into crust and freeze!. Serve frozen or thaw slightly to make cutting easier!.
Yield: 10 to 12 servings
Idea: Use any flavor of Jello that you like!. Lemon is also good!. Try pineapple Jello and add flaked coconut to make it “pina colada”!.Www@FoodAQ@Com
FROZEN LIME TORTE
2 cups graham cracker crumbs
1/2 cup melted margarine
1/4 cup sugar
2 cups hot water
2 (3 ounce) packages lime Jello
1 (8 ounce) package cream cheese, softened
1 cup sugar
1 teaspoon vanilla
1 (12 ounce) container Cool Whip, thawed
Mix the first 3 ingredients together and press into a 9 x 13 inch pan!. Dissolve Jello in hot water!. Cool briefly in refrigerator!. Beat cream cheese, sugar and vanilla until smooth!. Add Jello slowly until blended!. Blend in Cool Whip with the lime mixture!. Pour into crust and freeze!. Serve frozen or thaw slightly to make cutting easier!.
Yield: 10 to 12 servings
Idea: Use any flavor of Jello that you like!. Lemon is also good!. Try pineapple Jello and add flaked coconut to make it “pina colada”!.Www@FoodAQ@Com
this is great for summer
Citrus Crisp
10 half ruby grapefruits
10 half blood oranges
10 half tangerines (or oranges)
For crisp topping:
1 C!. oats (standard, not quick cooking)
1 C!. brown sugar
1/2 C!. flour
Cinnamon, nutmeg, cloves, mace to taste!.
French brandied cherries (or dried sour cherries reconstituted in warm Port wine)
4 tablespoons butter, to hold the mixture together
Cut around fruit to loosen from skin!.
Mix dry ingredients!. then work in butter with a pastry blender, food processor or by hand!.
Cover each fruit half with topping, drizzle cherries and cherry juice over each half and bake at 400°F!. in a shallow baking dish until topping is crisp and golden and fruit is warmed through, about 5 to 7 minutes!.Www@FoodAQ@Com
Citrus Crisp
10 half ruby grapefruits
10 half blood oranges
10 half tangerines (or oranges)
For crisp topping:
1 C!. oats (standard, not quick cooking)
1 C!. brown sugar
1/2 C!. flour
Cinnamon, nutmeg, cloves, mace to taste!.
French brandied cherries (or dried sour cherries reconstituted in warm Port wine)
4 tablespoons butter, to hold the mixture together
Cut around fruit to loosen from skin!.
Mix dry ingredients!. then work in butter with a pastry blender, food processor or by hand!.
Cover each fruit half with topping, drizzle cherries and cherry juice over each half and bake at 400°F!. in a shallow baking dish until topping is crisp and golden and fruit is warmed through, about 5 to 7 minutes!.Www@FoodAQ@Com
dirt cake!.!.!.
1 large bag Oreo cookies, not double stuffed
2 small boxes instant french vanilla pudding
12 oz nondairy whipped topping
8 ounces cream cheese, room temp!.
1/2 cup butter or margarine, room temp!.
3 cups milk
1 cup confectioners' sugar
Crush the Oreos, center and all!. Put half of crushed mixture into the bottom of a 9-by-12-inch pan!. Save other half of the mixture for the topping!.
In a small bowl, mix the butter, cheese and sugar and set aside!.
In a medium bowl, mix the pudding and milk!.
In a large bowl, mix the cheese mixture with the pudding mixture -- it is best to mix it by hand!. Add the whipped topping and mix well!. Pour over the crust, then add the rest of the crumbs to the top!.Www@FoodAQ@Com
1 large bag Oreo cookies, not double stuffed
2 small boxes instant french vanilla pudding
12 oz nondairy whipped topping
8 ounces cream cheese, room temp!.
1/2 cup butter or margarine, room temp!.
3 cups milk
1 cup confectioners' sugar
Crush the Oreos, center and all!. Put half of crushed mixture into the bottom of a 9-by-12-inch pan!. Save other half of the mixture for the topping!.
In a small bowl, mix the butter, cheese and sugar and set aside!.
In a medium bowl, mix the pudding and milk!.
In a large bowl, mix the cheese mixture with the pudding mixture -- it is best to mix it by hand!. Add the whipped topping and mix well!. Pour over the crust, then add the rest of the crumbs to the top!.Www@FoodAQ@Com
dump cake is really easy to make and delicious!
ingredients are
1 can of pie filling of your choice
1 can chopped pineapple
1 box yellow cake mix
1 stick of butter
in a cake pan pour pie filling spreading it out to cover the bottom, dump in the pineapple with juice
pur cake mix over that and spread it out till all is covered
cut butter into small pieces to put all over cake mix
bake at 350 for 1 hour!.
I make it often and it is sooooo tasty!Www@FoodAQ@Com
ingredients are
1 can of pie filling of your choice
1 can chopped pineapple
1 box yellow cake mix
1 stick of butter
in a cake pan pour pie filling spreading it out to cover the bottom, dump in the pineapple with juice
pur cake mix over that and spread it out till all is covered
cut butter into small pieces to put all over cake mix
bake at 350 for 1 hour!.
I make it often and it is sooooo tasty!Www@FoodAQ@Com
hello there i have one that's called double sinful strawberry brownie suprise, it is very easy and oh so good!. You might have to make 2!. hope you like it http://www!.associatedcontent!.com/article!.!.!.Www@FoodAQ@Com
SMDINER!.!.!.!.!.has no idea about recipes he is posting!.!.!.!.!.!.!.copy & pasting other peoples recipes!.Www@FoodAQ@Com
CHEESECAKE FACTORY CARROT CAKE CHEESECAKE
Cheesecake
16 oz!. cream cheese, room temperature
3/4 C!. granulated sugar
1 T!. flour
3 eggs
2 tsp!. vanilla extract
In large bowl of electric mixer, beat together cream cheese and
sugar until smooth!. Beat in flour, eggs and vanilla extract until
smooth!. Set aside!. Meanwhile prepare Carrot Cake!.
Carrot Cake
3/4 C!. vegetable oil
1 C!. granulated sugar
2 eggs
1 tsp!. vanilla extract
1 C!. all-purpose flour
1 tsp!. baking soda
1 tsp!. ground cinnamon
Dash salt
1 (8 1/2 oz!.) can crushed pineapple
packed in juice, well-drained and
juice reserved
1 C!. grated carrots
1/2 C!. flaked or shredded coconut
1/2 C!. chopped walnuts
In large bowl, combine oil, sugar, eggs and vanilla extract,
blending thoroughly!. Stir in flour, baking soda, cinnamon and dash
of salt, mixing well!. Stir in drained pineapple, carrots, coconut
and walnuts!.
Spread 1 1/2 cups carrot cake batter over bottom of greased 9- or 9
1/2-inch springform pan!. Drop large spoonfuls of cream cheese batter
over carrot cake batter; top with large spoonfuls of remaining
carrot cake batter!. Repeat with remaining cream cheese batter,
spreading evenly with a knife!. Do not marble with a knife!. Bake in
preheated 350° F!. oven for 50 to 65 minutes or until cake is set
and cooked through!. Cool to room temperature, then refrigerate!.
When cake is cold, prepare Pineapple Cream Cheese Frosting!.
Pineapple Cream Cheese Frosting
2 oz!. cream cheese, softened
1 T!. butter, softened
1 3/4 C!. confectioners' sugar
1/2 tsp!. vanilla extract
1 T!. reserved pineapple juice
Dash of salt
In a bowl of electric mixer, combine cream cheese, butter,
confectioners' sugar, vanilla extract, reserved pineapple juice and
dash of salt!. Beat until smooth and of spreading consistency!. Frost
top of cheesecake!. Refrigerate 3 to 4 hours before serving!.
----------------------
White Chocolate Raspberry Cheesecake
***CRUST***
2 cups graham cracker crumbs
1 cup ground almonds
1/4 cup clarified butter in liquid
form
***FILLING***
8 ounces fine-quality white chocolate
4 8 oz package cream cheese
1/2 cup +2 tablespoons sugar
4 large eggs
2 large egg yolks
2 tablespoons flour
1 teaspoon vanilla
2 pints raspberries
Crust: Blend together the graham crumbs and the almonds, add the butter and combine mixture well!. Press the mixture onto the bottom and two thirds up the sides of a 10-inch Springform pan!.
Filling: In a double boiler melt the chocolate, stirring until it is smooth, and remove the bowl from the heat!. In a large bowl with an electric mixer beat the cream cheese until it is light and fluffy; add the sugar and beat in the whole eggs and egg yolks, 1 at a time and beating well after each addition!. Beat in the flour and the vanilla, and add the melted chocolate in a slow stream, beating until the filling is well combined!.
Scatter the raspberries over the bottom of the crust, pour filling over them, and bake the cheesecake in the middle of a preheated 250F oven for 1 hour, or until top is firm to the touch!. Let the cheesecake cool in the pan on a rack; chill, covered loosely, overnight!. Remove side of pan to serve!.
---------------
Chocolate Raspberry Cheesecake
1 1/2 cups Creme-filled Cookie Crumbs *
32 ounces Cream Cheese -- Softened
3 Large Eggs
1 teaspoon Vanilla
1/3 cup Strained Raspberry Preserves
1/4 cup Whipping Cream
2 tablespoons Margarine -- Melted
1 1/4 cups Sugar
1 cup Sour Cream
6 ounces Semi-sweet Chocolate Chips**
6 ounces Semi-sweet Chocolate Chips
Cookie crumbs should come from 18 Cream Filled Cookies that have been finely crushed!. ** This 6 ozs of Chocolate chips should be melted and cooled slightly !.
Combine crumbs and margarine; press onto bottom of 9-inch springform pan!.
Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electric mixer until well blended!. Add eggs, one at a time, beating well after each addition!. Blend in sour cream and vanilla; pour over crust!.
Combine remaining 8 ozs cream cheese and melted chocolate, mixing at medium speed on eletric mixer until well blended!. Add Red Raspberry preserves; mix well!. Drop rounded measuring tablespoonsfuls of chocolate cream cheese batter over plain cream cheese batter, do not swirl!. Bake at 325 degrees F!., 1 hour and 25 minutes!. Loosen cake from rim of pan; cool before removing rim of pan!.
Melt chocolate pieces and whipping cream over low heat stirring until smooth!. Spread over cheescake!. Chill!. Garnish with additonal whipping cream, whipped, raspberries and fresh mint leaves, if desired!.
------------------
Tropical Cheesecake
Crust
1 cup of graham crumbs
1/2 cup gingersnap crumbs
5 Tbsp melted butter
Filling
1 lb cream cheese softened to room temperature
1 cup sour cream
1 cup sugar
2 large bananas
3/4 tsp cinnamon
1/4 tsp ground clove
4 slightly beaten eggs
1/3 cup coconut cream
1/2 cup pureed fruit (apple, apricot, etc!.!.!.)
Put 1 cup of graham crumbs and 1/2 cup ginger snap crumbs into the bottom
of a 9 inch springform pan!. Add 5 Tbsp melted butter to the crumbs and mix
well!. Push a little of the crumb mixture up the sides of the pan and make
a crust on the bottom with the remaining crumbs To make the filling Mix 1
lb cream cheese softened to room temperature with 1 cup sour cream Slowly
add 1 cup sugar Add 2 large bananas Add 3/4 tsp cinnamon Add 1/4 tsp
ground clove Add 4 slightly beaten eggs and mix slowly Add 1/3 cup coconut
cream Add 1/2 cup pureed fruit (apple, apricot, etc!.!.!.) Put the filling
into the pan on top of the crumb mixture Bake at 400 F for 35 - 40 minutes
Let cool and remove from pan
-----------
Coconut Cheesecake
1 1/2 cups graham cracker crumbs
3 cups sweetened shredded coconut -- toasted
1 tablespoon fresh squeezed lemon juice
2 pounds cream cheese -- room temperature
4 large eggs
3/4 cup sugar
1/3 cup unsalted butter melted
15 ounces cream of coconut - -- (1 can)
(such as Coco Lopez)
1 cup whipping cream
1 teaspoon vanilla extract
1 lemon -- juice of
Preheat oven to 325F!. Wrap outside of 9-inch diameter Springform pan with 2 3/4-inch high sides with foil!.
Mix graham cracker crumbs, 1 1/2 cups coconut, 1 tablespoon lemon juice and butter in small bowl!. Press mixture onto bottom and up sides of pan!.
Beat cream cheese and sugar in large bowl until well blended!. Add eggs 1 at a time, beating well after each addition!. Add cream of coconut, cream, 1 cup coconut, vanilla extract and lemon juice and beat until well blended!. Pour filling into crust!.
Bake until puffed and set in center, about 1 hour 25 minutes!.
Transfer to rack and cool completely!.
Cover and refrigerate overnight!.
Cut around pan sides to loosen cake!.
Remove pan sides!. Sprinkle remaining coconut around edge of cake!.
---------------
Raspberry Mousse Cheesecake
Filling
1 pound cream cheese, softened
1/2 cup granulated sugar
2 eggs
1/2 teaspoon vanilla extract
Raspberry Mousse
1 1/2 teaspoons gelatin
1 1/2 tablespoons cold water
1/2 cup raspberry preserves
2 tablespoons granulated sugar
1 cup heavy whipping cream
For the Filling: Preheat oven to 325 degrees F!.
Mix cream cheese, sugar, eggs and vanilla extract with electric mixer on medium until thoroughly blended, about 3 to 4 minutes!.
Pour into the prepared crust!. Place on baking sheet and bake for 25 minutes!. Cool to refrigerated temperature!.
For the Mousse: Sprinkle gelatin over cold water, stir and let stand 1 minute!.
Microwave on HIGH for 30 seconds or until gelatin is completely dissolved!. (Or heat on stove with 1 additional tablespoon of water!.) Combine gelatin with preserves!. Chill 10 minutes!.
Whip cream until soft peaks form!. Add 2 tablespoons sugar and continue whipping until stiff peaks form!. Measure out 1 1/2 cups of whipped cream for mousse and set aside!. Refrigerate remainder of cream for topping!.
Gently fold raspberry mixture into measured whipped cream!. Spread raspberry mousse on top of chilled cheesecake, mounding slightly in the center!. Chill 1 hour before serving!.
To serve, cut cheesecake into 6 servings and top each piece with a dollop of reserved whipped cream!.
------------
Turtle Cheesecake
1 3/4 cups chocolate graham cracker crumbs
1/3 cup butter or margarine, melted
3 pkgs!. (8 oz!. each) cream cheese, softened
1 can (14 oz!.) CARNATION Sweetened Condensed Milk
1/2 cup granulated sugar
3 large eggs
3 tablespoons lime juice
1 tablespoon vanilla extract
1 1/2 cups (9 oz!.) NESTLé TOLL HOUSE Semi-Sweet Chocolate Morsels
2 tablespoons Chocolate Flavor NESTLé NESQUIK Syrup
2 tablespoons caramel syrup or ice cream topping
1/2 cup coarsely chopped pecans
1/4 cup NESTLé TOLL HOUSE Semi-Sweet Chocolate Mini Morsels
PREHEAT oven to 300° F!. Grease 9-inch springform pan!.
FOR CRUST:
COMBINE crumbs and butter in medium bowl!. Press onto bottom and 1 inch up side of prepared pan!.
FOR FILLING:
BEAT cream cheese and sweetened condensed milk in large mixer bowl until smooth!. Add sugar, eggs, lime juice and vanilla extract; beat until combined!.
MICROWAVE 1 1/2 cups morsels in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR!. The morsels may retain some of their shape!. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted!. Stir 2 cups of cheesecake batter into melted morsels; mix well!. Alternately spoon batters into crust, beginning and ending with yellow batter!.
BAKE for 70 to 75 mWww@FoodAQ@Com
Cheesecake
16 oz!. cream cheese, room temperature
3/4 C!. granulated sugar
1 T!. flour
3 eggs
2 tsp!. vanilla extract
In large bowl of electric mixer, beat together cream cheese and
sugar until smooth!. Beat in flour, eggs and vanilla extract until
smooth!. Set aside!. Meanwhile prepare Carrot Cake!.
Carrot Cake
3/4 C!. vegetable oil
1 C!. granulated sugar
2 eggs
1 tsp!. vanilla extract
1 C!. all-purpose flour
1 tsp!. baking soda
1 tsp!. ground cinnamon
Dash salt
1 (8 1/2 oz!.) can crushed pineapple
packed in juice, well-drained and
juice reserved
1 C!. grated carrots
1/2 C!. flaked or shredded coconut
1/2 C!. chopped walnuts
In large bowl, combine oil, sugar, eggs and vanilla extract,
blending thoroughly!. Stir in flour, baking soda, cinnamon and dash
of salt, mixing well!. Stir in drained pineapple, carrots, coconut
and walnuts!.
Spread 1 1/2 cups carrot cake batter over bottom of greased 9- or 9
1/2-inch springform pan!. Drop large spoonfuls of cream cheese batter
over carrot cake batter; top with large spoonfuls of remaining
carrot cake batter!. Repeat with remaining cream cheese batter,
spreading evenly with a knife!. Do not marble with a knife!. Bake in
preheated 350° F!. oven for 50 to 65 minutes or until cake is set
and cooked through!. Cool to room temperature, then refrigerate!.
When cake is cold, prepare Pineapple Cream Cheese Frosting!.
Pineapple Cream Cheese Frosting
2 oz!. cream cheese, softened
1 T!. butter, softened
1 3/4 C!. confectioners' sugar
1/2 tsp!. vanilla extract
1 T!. reserved pineapple juice
Dash of salt
In a bowl of electric mixer, combine cream cheese, butter,
confectioners' sugar, vanilla extract, reserved pineapple juice and
dash of salt!. Beat until smooth and of spreading consistency!. Frost
top of cheesecake!. Refrigerate 3 to 4 hours before serving!.
----------------------
White Chocolate Raspberry Cheesecake
***CRUST***
2 cups graham cracker crumbs
1 cup ground almonds
1/4 cup clarified butter in liquid
form
***FILLING***
8 ounces fine-quality white chocolate
4 8 oz package cream cheese
1/2 cup +2 tablespoons sugar
4 large eggs
2 large egg yolks
2 tablespoons flour
1 teaspoon vanilla
2 pints raspberries
Crust: Blend together the graham crumbs and the almonds, add the butter and combine mixture well!. Press the mixture onto the bottom and two thirds up the sides of a 10-inch Springform pan!.
Filling: In a double boiler melt the chocolate, stirring until it is smooth, and remove the bowl from the heat!. In a large bowl with an electric mixer beat the cream cheese until it is light and fluffy; add the sugar and beat in the whole eggs and egg yolks, 1 at a time and beating well after each addition!. Beat in the flour and the vanilla, and add the melted chocolate in a slow stream, beating until the filling is well combined!.
Scatter the raspberries over the bottom of the crust, pour filling over them, and bake the cheesecake in the middle of a preheated 250F oven for 1 hour, or until top is firm to the touch!. Let the cheesecake cool in the pan on a rack; chill, covered loosely, overnight!. Remove side of pan to serve!.
---------------
Chocolate Raspberry Cheesecake
1 1/2 cups Creme-filled Cookie Crumbs *
32 ounces Cream Cheese -- Softened
3 Large Eggs
1 teaspoon Vanilla
1/3 cup Strained Raspberry Preserves
1/4 cup Whipping Cream
2 tablespoons Margarine -- Melted
1 1/4 cups Sugar
1 cup Sour Cream
6 ounces Semi-sweet Chocolate Chips**
6 ounces Semi-sweet Chocolate Chips
Cookie crumbs should come from 18 Cream Filled Cookies that have been finely crushed!. ** This 6 ozs of Chocolate chips should be melted and cooled slightly !.
Combine crumbs and margarine; press onto bottom of 9-inch springform pan!.
Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electric mixer until well blended!. Add eggs, one at a time, beating well after each addition!. Blend in sour cream and vanilla; pour over crust!.
Combine remaining 8 ozs cream cheese and melted chocolate, mixing at medium speed on eletric mixer until well blended!. Add Red Raspberry preserves; mix well!. Drop rounded measuring tablespoonsfuls of chocolate cream cheese batter over plain cream cheese batter, do not swirl!. Bake at 325 degrees F!., 1 hour and 25 minutes!. Loosen cake from rim of pan; cool before removing rim of pan!.
Melt chocolate pieces and whipping cream over low heat stirring until smooth!. Spread over cheescake!. Chill!. Garnish with additonal whipping cream, whipped, raspberries and fresh mint leaves, if desired!.
------------------
Tropical Cheesecake
Crust
1 cup of graham crumbs
1/2 cup gingersnap crumbs
5 Tbsp melted butter
Filling
1 lb cream cheese softened to room temperature
1 cup sour cream
1 cup sugar
2 large bananas
3/4 tsp cinnamon
1/4 tsp ground clove
4 slightly beaten eggs
1/3 cup coconut cream
1/2 cup pureed fruit (apple, apricot, etc!.!.!.)
Put 1 cup of graham crumbs and 1/2 cup ginger snap crumbs into the bottom
of a 9 inch springform pan!. Add 5 Tbsp melted butter to the crumbs and mix
well!. Push a little of the crumb mixture up the sides of the pan and make
a crust on the bottom with the remaining crumbs To make the filling Mix 1
lb cream cheese softened to room temperature with 1 cup sour cream Slowly
add 1 cup sugar Add 2 large bananas Add 3/4 tsp cinnamon Add 1/4 tsp
ground clove Add 4 slightly beaten eggs and mix slowly Add 1/3 cup coconut
cream Add 1/2 cup pureed fruit (apple, apricot, etc!.!.!.) Put the filling
into the pan on top of the crumb mixture Bake at 400 F for 35 - 40 minutes
Let cool and remove from pan
-----------
Coconut Cheesecake
1 1/2 cups graham cracker crumbs
3 cups sweetened shredded coconut -- toasted
1 tablespoon fresh squeezed lemon juice
2 pounds cream cheese -- room temperature
4 large eggs
3/4 cup sugar
1/3 cup unsalted butter melted
15 ounces cream of coconut - -- (1 can)
(such as Coco Lopez)
1 cup whipping cream
1 teaspoon vanilla extract
1 lemon -- juice of
Preheat oven to 325F!. Wrap outside of 9-inch diameter Springform pan with 2 3/4-inch high sides with foil!.
Mix graham cracker crumbs, 1 1/2 cups coconut, 1 tablespoon lemon juice and butter in small bowl!. Press mixture onto bottom and up sides of pan!.
Beat cream cheese and sugar in large bowl until well blended!. Add eggs 1 at a time, beating well after each addition!. Add cream of coconut, cream, 1 cup coconut, vanilla extract and lemon juice and beat until well blended!. Pour filling into crust!.
Bake until puffed and set in center, about 1 hour 25 minutes!.
Transfer to rack and cool completely!.
Cover and refrigerate overnight!.
Cut around pan sides to loosen cake!.
Remove pan sides!. Sprinkle remaining coconut around edge of cake!.
---------------
Raspberry Mousse Cheesecake
Filling
1 pound cream cheese, softened
1/2 cup granulated sugar
2 eggs
1/2 teaspoon vanilla extract
Raspberry Mousse
1 1/2 teaspoons gelatin
1 1/2 tablespoons cold water
1/2 cup raspberry preserves
2 tablespoons granulated sugar
1 cup heavy whipping cream
For the Filling: Preheat oven to 325 degrees F!.
Mix cream cheese, sugar, eggs and vanilla extract with electric mixer on medium until thoroughly blended, about 3 to 4 minutes!.
Pour into the prepared crust!. Place on baking sheet and bake for 25 minutes!. Cool to refrigerated temperature!.
For the Mousse: Sprinkle gelatin over cold water, stir and let stand 1 minute!.
Microwave on HIGH for 30 seconds or until gelatin is completely dissolved!. (Or heat on stove with 1 additional tablespoon of water!.) Combine gelatin with preserves!. Chill 10 minutes!.
Whip cream until soft peaks form!. Add 2 tablespoons sugar and continue whipping until stiff peaks form!. Measure out 1 1/2 cups of whipped cream for mousse and set aside!. Refrigerate remainder of cream for topping!.
Gently fold raspberry mixture into measured whipped cream!. Spread raspberry mousse on top of chilled cheesecake, mounding slightly in the center!. Chill 1 hour before serving!.
To serve, cut cheesecake into 6 servings and top each piece with a dollop of reserved whipped cream!.
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Turtle Cheesecake
1 3/4 cups chocolate graham cracker crumbs
1/3 cup butter or margarine, melted
3 pkgs!. (8 oz!. each) cream cheese, softened
1 can (14 oz!.) CARNATION Sweetened Condensed Milk
1/2 cup granulated sugar
3 large eggs
3 tablespoons lime juice
1 tablespoon vanilla extract
1 1/2 cups (9 oz!.) NESTLé TOLL HOUSE Semi-Sweet Chocolate Morsels
2 tablespoons Chocolate Flavor NESTLé NESQUIK Syrup
2 tablespoons caramel syrup or ice cream topping
1/2 cup coarsely chopped pecans
1/4 cup NESTLé TOLL HOUSE Semi-Sweet Chocolate Mini Morsels
PREHEAT oven to 300° F!. Grease 9-inch springform pan!.
FOR CRUST:
COMBINE crumbs and butter in medium bowl!. Press onto bottom and 1 inch up side of prepared pan!.
FOR FILLING:
BEAT cream cheese and sweetened condensed milk in large mixer bowl until smooth!. Add sugar, eggs, lime juice and vanilla extract; beat until combined!.
MICROWAVE 1 1/2 cups morsels in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR!. The morsels may retain some of their shape!. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted!. Stir 2 cups of cheesecake batter into melted morsels; mix well!. Alternately spoon batters into crust, beginning and ending with yellow batter!.
BAKE for 70 to 75 mWww@FoodAQ@Com
Brownie Pie
6 Tbsp!.(3/4 stick) unsalted butter
3 1/4 cups (20 oz)semisweet chocolate chips
3 extra-large eggs
1 cup sugar
1 Tbsp!. instant coffee granules
1/2 tsp pure vanilla extract
1/2 cup all-purpose flour
1/4 tsp baking powder
1/4 tsp kosher salt
1 cup (4 oz) chopped walnuts
2 to 3 Tbsp!. heavy cream
Grease and flour a 9-inch tart or pie pan Preheat the oven to 350oF!.
Melt the butter in a bowl set over simmering water!. Add 2 cups of the chocolate chips, remove from the heat, and stir until the chocolate melts!. Set aside to cool completely!.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, coffee, and vanilla on medium-high speed until light and fluffy, about 3 minutes!. Stir in the cooled chocolate!. In a medium bowl, combine the flour, baking powder, salt, 1 cup of the chocolate chips, and the walnuts!. Fold the flour mixture into the batter until just combined!. Pour into the pan and bake for 35 to 40 minutes, until the center is puffed (the top may crack)!. The inside will still be very soft!. Cool to room temperature before removing the sides of the tart pan!.
Melt the remaining 1/4 cup of chocolate chips with the heavy cream and drizzle on the tart!.
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Chocolate Marbled Meringues
2 oz!. unsweetened chocolate
2 large egg whites- at room temp!.
1/8 tsp!. cream of tartar
? cup superfine sugar
? tsp!. vanilla extract
1 ? tsp!. cornstarch
1 bag mint chocolate chips
1!. Preheat oven to 200°!. Line 2 cookie sheets with parchment paper or aluminum foil!. Melt the chocolate in the microwave for 25 seconds; stir, and then microwave for another 20 seconds!.
2!. In a glass bowl beat the egg whites on medium speed until frothy!. Add the cream of tartar, Continue to beat on medium high speed until the mixture forms peaks!. Slowly add the sugar, about a tablespoon at a time, waiting at least 10 seconds between additions, gradually increasing the speed to high!. Add the vanilla and beat for another 3 minutes, or until stiff!. Sift the cornstarch over the mixture, and gently fold in using a spatula!.
3!. Transfer the meringue to a bowl!. Using a spatula, heavily drizzle parallel lines of the melted chocolate over the surface of the meringue!. Using a 1 inch ice cream scoop scrape across the surface of the mixture, crosswise to the drizzled lines, to get a rounded mound of striped meringue!.
4!. Bake for 1 hour, then turn off the oven and leave them in until the oven is completely cooled!.
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Cinnamon Scones
2 cups white flour
1/3 cup sugar
1 tbs baking powder
1 tsp cinnamon
1/4 tsp salt
1/2 cup butter
2/3 cup milk
1 egg, slightly beaten
1 tsp vanilla
Preheat oven to 400F!. Blend together flour, sugar, baking powder, cinnamon and salt!. Cut in butter!. Mix milk, egg and vanilla in another mixing bowl!. Add to the flour mixture, and stir until just moist!. Shape dough into an 8-inch round loaf!. cut into 8 wedges and separate slightly!. Bake for 15-20 minutes!.
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Fantasy Fudge
3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1 12-oz!. (340 g) package semi-sweet chocolate chips
1 7-oz!. (198 g) jar Kraft Marshmallow crème
1 cup chopped nuts
1 tablespoon vanilla
Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly!. Continue boiling 5 minutes over medium heat, stirring!. Remove from heat, stir in chocolate till melted!. Add marshmallow crème, nuts & vanilla beat till blended!. Pour into greased 13 x 9-inch baking pan!. Let cool and cut into 1-inch squares!.
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Mini Peach Pies
Ingredients:
1 1/2 cups fresh (or frozen) peaches
1 refrigerated piecrust
2 1/2 Tbsp!. graham cracker crumbs
2 Tbsp!. sugar
1/8 tsp!. cinnamon
Preheat oven to 375!.
Cut 5 circles from piecrust (can also be cut into rectangles)!. Roll out slightly, then place on a baking sheet!.
Place 1/2 Tbsp!. of graham cracker crumbs in center of each crust!. Cut the thawed peaches into chunks!. In medium bowl, mix peaches with sugar and cinnamon!. Divide peaches among crusts!. Fold edge of each crust up and over peaches to form pies!. Before baking brush with a little bit of butter and sprinkle a mixture of cinnamon and sugar on top (1/4 cup sugar and 1/4 tsp!. cinnamon)!. Bake 30 minutes until pies are golden brown!. Let cool 5 minutes before serving!.
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Notting Hill Brownies
2 cups unsalted butter, melted and cooled
2 cups granulated sugar
1 1/2 cups packed brown sugar
1 1/2 teaspoons vanilla extract
6 eggs
1 1/3 cups unsweetened cocoa powder
2 cups all purpose flour
3/8 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped walnuts or pecans (optional)
Powdered sugar for dusting (optional)
Preheat the oven to 350!. Spray a 9x13 inch baking pan lightly with non stick cooking spray Line the bottom with parchment paper!. Line a baking sheet with parchment paper!. Set aside!.
In the bowl of an electric mixer fitted with the paddle attachment, combine the melted butter, granulated and brown sugars, vanilla, and eggs!. Beat well on the lowest speed!. In a medium bowl, hand whisk the cocoa, flour, baking soda, and salt together!. Fold into the batter and blend well with the mixer, stopping once or twice to scrape the bottom of the bowl!. Fold in the nuts!. Pour into the prepare pan!. Smooth the top with a wet knife or metal spatula!.
Place the pan onto the prepared baking sheet and bake for 35 to 45 minutes, or until set and slightly firm, but not dry!. Let cool completely on a wire rack, then freeze for 1 hour!. Unmold and peel off the parchment paper!. Cut into squares, roughly 2 1/2x2 1/2 inches!. Wrap each in waxed paper and keep frozen or refrigerated!. To serve for a party, piles the brownies onto a platter and dust with powdered sugar!.
Variation: Skip the powdered sugar and drizzle the brownies with melted chocolate!.
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S’more Brownies
Crust:
6 tablespoons unsalted butter, melted
1 1/2 cups crushed graham cracker crumbs
2 tablespoons sugar
Pinch fine salt
Brownie:
8 tablespoons (1 stick) unsalted butter
4 ounces unsweetened chocolate, chopped
1 cup packed light brown sugar
3/4 cup white sugar
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
4 large cold eggs
1 cup all-purpose flour
Topping:
4 cups large marshmallows
Position a rack in the lower third of the oven and heat oven to 325 degrees F!. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch!.
For the crust: Lightly butter the foil with some of the melted butter!. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl!. Press the crumb mixture evenly over the bottom of the pan!. Bake until golden brown, about 20 minutes!.
Meanwhile, make the brownie!. Put the butter and chocolate in a medium microwave safe bowl!. Melt in the microwave on 75 percent power for 2 minutes!. Stir, and microwave again until completely melted, about 2 minutes more!. Alternatively, put the butter and chocolate in a heatproof bowl!. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water!. Stir occasionally until melted!. Stir the light brown and white sugars, vanilla and salt into the melted chocolate!. Add the eggs and beat vigorously to make a thick and glossy batter!. Add the flour and stir until just incorporated!.
Pour batter into the prepared pan!. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes!.
Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low!. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes!. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps!. Carefully separate any marshmallow from the foil and fold away!. Cut into 12 (2-inch) squares!.Www@FoodAQ@Com
6 Tbsp!.(3/4 stick) unsalted butter
3 1/4 cups (20 oz)semisweet chocolate chips
3 extra-large eggs
1 cup sugar
1 Tbsp!. instant coffee granules
1/2 tsp pure vanilla extract
1/2 cup all-purpose flour
1/4 tsp baking powder
1/4 tsp kosher salt
1 cup (4 oz) chopped walnuts
2 to 3 Tbsp!. heavy cream
Grease and flour a 9-inch tart or pie pan Preheat the oven to 350oF!.
Melt the butter in a bowl set over simmering water!. Add 2 cups of the chocolate chips, remove from the heat, and stir until the chocolate melts!. Set aside to cool completely!.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, coffee, and vanilla on medium-high speed until light and fluffy, about 3 minutes!. Stir in the cooled chocolate!. In a medium bowl, combine the flour, baking powder, salt, 1 cup of the chocolate chips, and the walnuts!. Fold the flour mixture into the batter until just combined!. Pour into the pan and bake for 35 to 40 minutes, until the center is puffed (the top may crack)!. The inside will still be very soft!. Cool to room temperature before removing the sides of the tart pan!.
Melt the remaining 1/4 cup of chocolate chips with the heavy cream and drizzle on the tart!.
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Chocolate Marbled Meringues
2 oz!. unsweetened chocolate
2 large egg whites- at room temp!.
1/8 tsp!. cream of tartar
? cup superfine sugar
? tsp!. vanilla extract
1 ? tsp!. cornstarch
1 bag mint chocolate chips
1!. Preheat oven to 200°!. Line 2 cookie sheets with parchment paper or aluminum foil!. Melt the chocolate in the microwave for 25 seconds; stir, and then microwave for another 20 seconds!.
2!. In a glass bowl beat the egg whites on medium speed until frothy!. Add the cream of tartar, Continue to beat on medium high speed until the mixture forms peaks!. Slowly add the sugar, about a tablespoon at a time, waiting at least 10 seconds between additions, gradually increasing the speed to high!. Add the vanilla and beat for another 3 minutes, or until stiff!. Sift the cornstarch over the mixture, and gently fold in using a spatula!.
3!. Transfer the meringue to a bowl!. Using a spatula, heavily drizzle parallel lines of the melted chocolate over the surface of the meringue!. Using a 1 inch ice cream scoop scrape across the surface of the mixture, crosswise to the drizzled lines, to get a rounded mound of striped meringue!.
4!. Bake for 1 hour, then turn off the oven and leave them in until the oven is completely cooled!.
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Cinnamon Scones
2 cups white flour
1/3 cup sugar
1 tbs baking powder
1 tsp cinnamon
1/4 tsp salt
1/2 cup butter
2/3 cup milk
1 egg, slightly beaten
1 tsp vanilla
Preheat oven to 400F!. Blend together flour, sugar, baking powder, cinnamon and salt!. Cut in butter!. Mix milk, egg and vanilla in another mixing bowl!. Add to the flour mixture, and stir until just moist!. Shape dough into an 8-inch round loaf!. cut into 8 wedges and separate slightly!. Bake for 15-20 minutes!.
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Fantasy Fudge
3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1 12-oz!. (340 g) package semi-sweet chocolate chips
1 7-oz!. (198 g) jar Kraft Marshmallow crème
1 cup chopped nuts
1 tablespoon vanilla
Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly!. Continue boiling 5 minutes over medium heat, stirring!. Remove from heat, stir in chocolate till melted!. Add marshmallow crème, nuts & vanilla beat till blended!. Pour into greased 13 x 9-inch baking pan!. Let cool and cut into 1-inch squares!.
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Mini Peach Pies
Ingredients:
1 1/2 cups fresh (or frozen) peaches
1 refrigerated piecrust
2 1/2 Tbsp!. graham cracker crumbs
2 Tbsp!. sugar
1/8 tsp!. cinnamon
Preheat oven to 375!.
Cut 5 circles from piecrust (can also be cut into rectangles)!. Roll out slightly, then place on a baking sheet!.
Place 1/2 Tbsp!. of graham cracker crumbs in center of each crust!. Cut the thawed peaches into chunks!. In medium bowl, mix peaches with sugar and cinnamon!. Divide peaches among crusts!. Fold edge of each crust up and over peaches to form pies!. Before baking brush with a little bit of butter and sprinkle a mixture of cinnamon and sugar on top (1/4 cup sugar and 1/4 tsp!. cinnamon)!. Bake 30 minutes until pies are golden brown!. Let cool 5 minutes before serving!.
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Notting Hill Brownies
2 cups unsalted butter, melted and cooled
2 cups granulated sugar
1 1/2 cups packed brown sugar
1 1/2 teaspoons vanilla extract
6 eggs
1 1/3 cups unsweetened cocoa powder
2 cups all purpose flour
3/8 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped walnuts or pecans (optional)
Powdered sugar for dusting (optional)
Preheat the oven to 350!. Spray a 9x13 inch baking pan lightly with non stick cooking spray Line the bottom with parchment paper!. Line a baking sheet with parchment paper!. Set aside!.
In the bowl of an electric mixer fitted with the paddle attachment, combine the melted butter, granulated and brown sugars, vanilla, and eggs!. Beat well on the lowest speed!. In a medium bowl, hand whisk the cocoa, flour, baking soda, and salt together!. Fold into the batter and blend well with the mixer, stopping once or twice to scrape the bottom of the bowl!. Fold in the nuts!. Pour into the prepare pan!. Smooth the top with a wet knife or metal spatula!.
Place the pan onto the prepared baking sheet and bake for 35 to 45 minutes, or until set and slightly firm, but not dry!. Let cool completely on a wire rack, then freeze for 1 hour!. Unmold and peel off the parchment paper!. Cut into squares, roughly 2 1/2x2 1/2 inches!. Wrap each in waxed paper and keep frozen or refrigerated!. To serve for a party, piles the brownies onto a platter and dust with powdered sugar!.
Variation: Skip the powdered sugar and drizzle the brownies with melted chocolate!.
--------------------------------------!.!.!.
S’more Brownies
Crust:
6 tablespoons unsalted butter, melted
1 1/2 cups crushed graham cracker crumbs
2 tablespoons sugar
Pinch fine salt
Brownie:
8 tablespoons (1 stick) unsalted butter
4 ounces unsweetened chocolate, chopped
1 cup packed light brown sugar
3/4 cup white sugar
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
4 large cold eggs
1 cup all-purpose flour
Topping:
4 cups large marshmallows
Position a rack in the lower third of the oven and heat oven to 325 degrees F!. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch!.
For the crust: Lightly butter the foil with some of the melted butter!. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl!. Press the crumb mixture evenly over the bottom of the pan!. Bake until golden brown, about 20 minutes!.
Meanwhile, make the brownie!. Put the butter and chocolate in a medium microwave safe bowl!. Melt in the microwave on 75 percent power for 2 minutes!. Stir, and microwave again until completely melted, about 2 minutes more!. Alternatively, put the butter and chocolate in a heatproof bowl!. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water!. Stir occasionally until melted!. Stir the light brown and white sugars, vanilla and salt into the melted chocolate!. Add the eggs and beat vigorously to make a thick and glossy batter!. Add the flour and stir until just incorporated!.
Pour batter into the prepared pan!. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes!.
Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low!. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes!. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps!. Carefully separate any marshmallow from the foil and fold away!. Cut into 12 (2-inch) squares!.Www@FoodAQ@Com