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
Or
Finely
Grated Chocolate.....
Serve
warm with a dollop of plain yogurt or whip cream on the top.
Bundt
Cake abound! Check out...yup Betty Crocker @
http://www.bettycrocker.com/search/searchresults?st=1&term=bundt%20cake&src=SH
http://www.bettycrocker.com/search/searchresults?st=1&term=bundt%20cake&src=SH
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.
