| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Cookie |
16 |
Servings |
INGREDIENTS
| 2 |
|
Squares unsweetened chocolate; melted and cooled |
| 1/2 |
c |
Unsalted butter; softened |
| 1 |
c |
Granulated sugar |
| 2 |
|
Eggs; lightly beaten |
| 1/2 |
c |
Flour |
| 1 |
c |
Walnuts; chopped |
| 1/2 |
c |
Homemade raspberry jam; lightly beaten |
INSTRUCTIONS
From: consp01@bingsuns.cc.binghamton.edu (Lars Kellogg-Stedman)
Date: Sun, 30 Jan 1994 21:23:35 -0500
This is one of my favorite recipes. It's incredibly easy to make, and it's
sinfully delicious. A caveat: if you should use a store-bought jam instead
of homemade, you will be struck by lightening.
:-)
Melt chocolate. Cream the butter and sugar. Add the beaten eggs and blend
well, then gradually stir in the cooled chocolate. Add the flour, and stir
to mix. Stir in the walnuts.
Put the batter into a buttered 9" pan. Drop teaspoonfuls of the jam at
random on top of the batter. Then swirl the jam with a fork to incorporate
it into the batter. Bake at 350o for 25 minutes or until toothpick inserted
comes out almost clean; do not overbake.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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