Filter
Top Products
43
Fudgy Brownies
These easy-to-make brownies are always a favorite
in lunch boxes or for after school snacks.
I N G R E D I E N T S
4 ounces unsweetened chocolate
1-1/2 cups light brown sugar, divided
1/2 cup butter, melted
4 large eggs
1-1/2 teaspoons vanilla extract
1 cup flour
1/4 teaspoon salt
1-1/2 teaspoons baking powder
3/4 cup pecan halves
Preheat oven to 250˚F. Spray 9 x 9” pan with
vegetable oil cooking spray.
Use metal blade to coarsely chop chocolate with
half the sugar, about 6 to 8 pulses. Then process
continuously until finely chopped, about 20 seconds.
With machine running, pour hot butter through feed
tube. Process until smooth, about 30 seconds. Add
remaining sugar, eggs and vanilla. Pulse twice, then
process 10 seconds more. Add dry ingredients and
nuts. Pulse/chop until just mixed, about 6 to 8
times. Spread in prepared pan.
Bake until outside is lightly crusty and inside is still
moist, about 20 minutes. Cool completely and cut
into squares.
Yield 24 brownies.
Apple Pie
I N G R E D I E N T S
Pastry for two 9-inch pie shells
(see Basic Pastry recipe, page 39.)
1/2 cup sugar
3 tablespoons flour
3/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2 pounds apples, peeled and cored
Preheat oven to 375°F. Roll out 2 pastry shells as
directed in Basic Pastry recipe (page 39). Place
one in a 9-inch pie plate and reserve remaining
pastry shell.
Use the metal blade to process the sugar, flour,
cinnamon and nutmeg, about 5 seconds. Leave in
work bowl.
Insert the standard slicing disc. Slice apples using
medium pressure. Transfer apple/spice mixture to
the pie plate. Place second crust over apples.
Pinch crust edges together and form a decorative
edge. With a sharp knife, make 6-8 small cuts in
top crust to allow steam to escape. Place pie on a
baking sheet and bake until juices bubble, about
45 minutes.
Yield 1 9-inch pie.
D E S S E R T S
03CU13135 DLC-8S IB 11/16/04 6:05 PM Page 45