1/2 C. REGULAR MARGARINE 1 C. SUGAR 4 EGGS 1 TSP. VANILLA 1 (1 LB.) CAN CHOCOLATE SYRUP (1 1/2 C.) 1 C. PLUS 1 T. SIFTED FLOUR 1/2 TSP. BAKING POWDER 1/4 TSP. SALT 1/2 C. CHOPPED WALNUTS --- 6 T. REGULAR MARGARINE 6 T. MILK 1 C. SUGAR 1/2 C. SEMI-SWEET CHOCOLATE PIECES 1 TSP. VANILLA --- BEAT 1/2 C. MARGARINE WITH 1 C. SUGAR UNTIL LIGHT AND FLUFFY. BEAT IN EGGS, TWO AT A TIME, AND 1 TSP. VANILLA; MIX WELL. STIR IN CHOC. SYRUP. SIFT TOGETHER FLOUR, BAKING POWER AND SALT. STIR INTO CHOC. MIXTURE. ADD NUTS. POUR INTO WELL GREASED 15 1/2 X 10 1/2 X 1 IN. JELLY ROLL PAN AND SPREAD EVENLY. BAKE IN 350 DEGREE OVEN 22 TO 25 MIN. OR UNTIL SLIGHT IMPRINT REMAINS WHEN TOUCHED LIGHTLY. --- COMBINE 6 T. MARGARINE, MILK AND 1 C. SUGAR IN SAUCEPAN. STIR TO MIX. BRING TO A BOIL AND BOIL 30 SECONDS. ADD CHOCOLATE PIECES; STIR UNTIL MIXTURE THICKENS SLIGHTLY AND COOLS. STIR IN 1 TSP. VANILLA. SPREAD OVER COOLED BROWNIES; CUT INTO SQUARES. MAKES 5 DOZEN.
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