Chocolate Frosted Brownies

Everyone just loves Chocolate Frosted Brownies.

INGREDIENTS:

• 1-1/3 cups flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 cup butter
• 1-1/2 cups unsweetened cocoa powder
• 2 cups sugar
• 4 eggs at room temperature
• 1-1/2 teaspoons vanilla
• 2 cups broken walnut pieces, lightly toasted
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• 1/4 cup butter, melted
• 2/3 cup cocoa powder
• 1/2 teaspoon vanilla
• 2 cups sifted powdered sugar
• 1/4 cups plus milk

PREPARATION:

Preheat oven to 350 degrees. Grease a 9 x 13 inch pan. With a wire whisk stir flour, salt and baking powder together. Mix well. Set aside. Melt butter. Stir in cocoa powder. Stir well. Add sugar. Beat in eggs one a time.

Stir in vanilla. Add premixed flour mixture. Mix well. Stir in walnut pieces. Bake in prepared pan for 30 minutes. Remove from oven and cool on wire rack. Ice with chocolate frosting when completely cool.

---- With second set of ingredients, over boiling water mix butter and cocoa powder. Stir in vanilla. Add powdered sugar and enough milk to make a thick, but spreadable icing. Spread on cooled brownies before icing hardens.

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Carroll Pellegrinelli,
Your Guide to Desserts / Baking.

Cranberry Crunch

Cranberry Crunch is a wonderful bar cookie anytime of year.
INGREDIENTS:

* 1-1/2 cups uncooked rolled oats
* 1/2 cup flour
* 3/4 cup brown sugar
* 1/3 cup butter
* 1-16 ounce can Jellied or Whole Berry Cranberry Sauce*

PREPARATION:
Preheat oven to 350 degrees F. In a bowl, mix together oats, flour and brown sugar. Cut in butter until crumbly. Use half of the mixture in a greased 8 inch square baking dish. Spread with cranberry sauce.
Top with remaining crumb mixture. Bake 45 minutes. Serve wam topped with ice cream. Makes 9 servings.

*You could substitute any jam/jelly or pie filling for the cranberry sauce.

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Carroll Pellegrinelli,
Your Guide to Desserts / Baking.