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Posts Tagged ‘Dawn’

Happy bakers!

Happy bakers in the kitchen!

…submitted by guest contributor: Dawn

“Wholesome” Brownies from Jane Brody’s Good Food Book (with comments from Dawn)

1  6-oz. package (1 cup) semisweet chocolate chips
1/3 cup butter or margarine
1 scant cup quick-cooking rolled oats
¼ cup wheat germ
1/3 cup nonfat dry milk
½ teaspoon baking powder
¼ teaspoon salt, if desired
½ cup chopped walnuts
2 eggs
¼ cup packed brown sugar
2 tablespoons white sugar
1 teaspoon vanilla

Makes 8 inch square pan (I usually double the recipe and put in a 13 X 9 pan, or a cookie sheet to make thinner brownies which are not as chewy as those made in a 13 X 9 pan).

1. In the top of a double boiler or in a small heavy saucepan over very low heat, melt the chocolate chips and the butter or margarine. Remove the pan from the heat, and stir the mixture until it is smooth. Set it aside.

2. In a medium bowl, combine the oats, wheat germ, dry milk, baking powder, salt and nuts. Set the mixture aside.

3. In a large mixing bowl, beat the eggs, and mix in the brown and white sugars and the vanilla until the mixture is thick.  Stir in the melted-chocolate mixture. Fold in the oats mixture until it is just blended. Pour the batter in a greased 8 inch square baking pan.

4. Bake the brownies in a preheated  350F oven for 20 to 25 minutes or until the top is crisp but a toothpick  inserted in the center of the pan comes out slightly moist. Set the pan on a rack to cool completely before cutting the cake into 5 strips in each direction. (Cut in these small portions, only 85 calories each.)

Editor’s Note: This is one recipe that Dawn tells me she has made many times, so it must be good!! Should I be on the look-out for any in my mailbox? 😉

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…In about thumbnail15 MINUTES!

One of my dearest, long-time friends in Logan, Utah shares this recipe with us. Dawn proclaims she is not a cook, but I’m thinking she says that so her friends (like me!) will cook for her! 😉

Artichoke Spread

Ingredients:
1 – 13.5 oz can/jar Artichoke Hearts in oil, drained
1 to 2 – 4.0 oz. can chopped Green Chilies (these aren’t very hot chilies, so 2 cans is for flavor preference)
2/3 C Mayonnaise (normal or low fat)
2/3 C Parmesan Cheese, grated
1 t Seasoned Salt

Directions:
Pulse all ingredients in a Cuisinart – couple seconds (not going for baby food puree!). If you don’t have a Cuisinart, coarsely chop the artichoke hearts and then add remaining ingredients and mix. Pour into glass baking dish and bake in a preheated oven at 350 degrees for 30 minutes, or until bubbling. For the FAST version, microwave for 3 minutes – you forego the crunchy edges for speed!

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