Apr 21, 2013

Bake Brownies Today

 Lillian the Domestic Engineer

A super use for mashed potatoes.
Instead of throwing away the last dollop of mashed potatoes
now you use them up creatively!

Moist and cakey Brownies
This is a copy of a recipe I received from some one? Somewhere? Sometime?
It had been originally published in a magazine? And submitted by Marlene Gerer
who got the recipe for Moist and Cakey Brownies from her Mom's old Cookbook.

3/4 Cup Mashed Potatoes
1/2 Sugar
1/2 Cup packed brown sugar
1/2 Canola oil
(I substitute 1/4 cup apple sauce for 1/4 of the oil)
2 Eggs, lightly beaten
1 tsp. Vanilla extract
1/2 Cup All purpose
1/3 Cup Cocoa Powder
1/2 Tsp. Baking Powder
1/8 Tsp. Salt
1/2 Cup chopped Pecans (Optional)
Confectioners Sugar

In one large bowl,
Combine the mashed potatoes, sugar, oil, eggs and vanilla.
In another bowl
Combine the flour, cocoa, baking powder, and salt ;
Gradually add to potato mixture.
Fold in Pecans.
Transfer to a greased 9 inch square baking pan.
Bake at 350 degree for 23-27 minutes.
(or until toothpick inserted near the center comes out clean.)
Cool on wire rack.
Dust with Confectioners Sugar or Cocoa Powder
Finely Grated Chocolate..... 
Serve warm with a dollop of plain yogurt or whip cream on the top. 

 Sock-it-to-Me Bundt Cake

Bundt Cake abound! Check out...yup Betty Crocker @

You Melt my Heart
After Easter stock up on assorted solid chocolate bunnies 'n things.
At half the regular price they are cheaper than buying bags of chocolate chips.
Use a hammer to break up chunks ( in a fairly heavy plastic bag) for cookies
and keep bigger chunks for grating in and on cakes.
Chocolate freeze  well..
Frozen or aging chocolate will turn a little spotty white
but it does not destroy the taste or the quality of the chocolate.
You can shave the chocolate with a sharp knife to remove the white if you like.

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