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Petey’s Brownies

Servings: 48 brownies
Author: Carolyn Friedemann

Ingredients

  • 4 squares unsweetened chocolate
  • 1 cup shortening
  • 2 cup sugar
  • 4 eggs
  • ½ tsp salt
  • 1 tsp baking powder
  • 1 cup flour
  • 2 cup walnuts

Instructions

  • Melt chocolate and shortening in saucepan or microwave
  • Mix in sugar
  • Beat in eggs and salt
  • Add flour and baking powder, beating after each addition
  • Add walnuts and beat into mixture
  • Pour batter into greased 9×15 pan
  • Bake 350° for 20 minutes. Or, microwave medium high 6 min — check, medium high 6 minutes — check, high 4 minutes until dry
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Brown Sugar Shortbread

Course: Snack
Servings: 3 dozen
Author: Walter Friedemann

Ingredients

  • 1 C butter no substitutes, softened
  • 1/2 C packed brown sugar powdered sugar? Per Sara
  • 2 1/4 C all-purpose flour

Instructions

  • In a mixing bowl, cream butter and sugar together. Gradually stir in the flour.
  • Turn onto a lightly floured surface and knead until smooth, about 3 minutes.
  • Pat into a 1/3″ thick rectangle, measuring 8 x 11″. Cut into 2 x 1″ rectangles.
  • Place 1″ apart on ungreased baking sheets.
  • Prick with a fork. Bake at 300° for 25 minutes or until bottom begins to brown.
  • Cool for 5 minutes; remove to a wire rack to cool completely.

Notes

June 2013
 
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Toffee Shortbread

Buttery shortbread, a layer of toffee, and chocolate topping make these cookie bars a favorite sweet among families in Ireland. Invite your kids to help make a batch for a special St. Patrick’s Day snack.
Course: Snack
Servings: 16 squares

Ingredients

  • 3/4 cup butter softened
  • 3/4 cup sugar
  • 2 cups all-purpose flour
  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1 14- ounce can sweetened condensed milk
  • 2 tablespoons light corn syrup
  • 1 teaspoon vanilla extract
  • 1 6- ounce bag of chocolate chips

Instructions

  • Shortbread: Preheat the oven to 350°. In a bowl, cream together the softened butter and sugar. Stir in the flour until well mixed. Press the batter into a 9-inch square pan (a good job for kids). Bake for 25 to 30 minutes, until the edges are golden brown. Let cool.
  • Toffee: Melt the 1/2 cup of butter in a heavy saucepan over medium heat. Add the brown sugar, condensed milk, and corn syrup, and bring the mixture to a boil. Cook for 5 minutes, stirring continually. Remove from the heat and stir in the vanilla extract. Pour over the cooled shortbread.
  • Topping: Melt the chocolate chips in a double boiler or a microwave oven. Stir until smooth. Pour over the cooled toffee. Cut into 16 squares.