| YUMMY DESSERTS |
| Brownie Pudding A 'magical' dessert that separates during baking into a rich, fudgy brownie on top of a silky chocolate pudding. Serve hot before the pudding gets absorbed by the brownie! Ingredients 2 teaspoons instant-coffee powder or granules 1 cup all-purpose flour 1/2 cup sugar 2 teaspoons baking powder 1/4 teaspoon salt 3/4 cup unsweetened cocoa 1/2 cup milk 4 tablespoons margarine or butter (1/2 stick), melted 1 teaspoon vanilla extract 1/2 cup packed light brown sugar vanilla ice cream (optional) Directions Work Time: 20 minutes 1. Preheat oven to 350 degrees F. In cup, dissolve instant coffee in 2 tablespoons hot tap water; set aside. 2. In medium bowl, combine flour, sugar, baking powder, salt, and 1/2 cup cocoa. In 2-cup glass measuring cup, combine milk, melted margarine or butter, vanilla, and dissolved instant coffee. With spoon, stir liquid mixture into dry mixture just until blended. Pour batter into ungreased 8- by 8-inch glass baking dish. 3. In small bowl, with spoon, combine brown sugar and remaining 1/4 cup cocoa; sprinkle over batter. Carefully pour 1 3/4 cups boiling water over brownie mixture in baking dish; do not stir. 4. Bake 30 minutes (dessert will separate into cake and pudding layers). Cool in pan on wire rack 10 minutes, then serve right away. Top with ice cream if you like. |
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| Bangor Brownies 3 oz (80 g) semi-sweet chocolate, melted 1 egg 1 cup (250 ml) brown sugar 1 cup (250 ml) chopped walnuts 3/4 cups (180 ml) all-purpose flour 4 Tbs (60 ml) soft butter 1/4 tsp (1 ml) salt Combine all ingredients in a bowl and mix to combine thoroughly. Spread evenly in a buttered 8-inch (20 cm) square baking pan and bake in a preheated 350F (180C) oven for 25 minutes. Cool before cutting into 2-inch (5 cm) squares. Serves 6 to 8. |
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| Butter-Rum Pound Cake 1 package Betty Crocker� SuperMoist� butter recipe yellow cake mix 1 package (4-serving size) vanilla instant pudding and pie filling mix 1 cup water 1/2 cup butter or margarine, softened 4 eggs 2 teaspoons rum extract 1/2 cup Betty Crocker� Rich & Creamy vanilla ready-to-spread frosting 1/2 teaspoon rum extract 1/4 cup chopped pecans Directions 1. Preheat oven to 350�F. Grease and flour 12-cup bundt cake pan or 10x4-inch angel food cake pan (tube pan). Beat dry cake mix, dry pudding mix, water, butter, eggs and 2 teaspoons rum extract in large bowl on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan. 2. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes; remove from pan. Cool completely, about 2 hours. 3. Place frosting in small microwavable bowl. Microwave uncovered on Medium (50%) 15 seconds. Stir in 1/2 teaspoon rum extract. Spread over top of cake, allowing some to drizzle down side. Sprinkle pecans over top of cake. Store loosely covered |
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