| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Brownies | 8 | Servings | |
INGREDIENTS
| 2 | Canning jars; * wide mouth | |
| 1 | c | All-purpose flour |
| 1 | c | Sugar |
| 1/2 | ts | Baking soda |
| 1/4 | ts | Ground cinnamon; opt. |
| 1/3 | c | Margarine; or butter |
| 1/4 | c | Water |
| 3 | tb | Unsweetened cocoa powder |
| 1/4 | c | Buttermilk |
| 1 | Egg; beaten | |
| 1/2 | ts | Vanilla extract |
| 1/4 | c | Walnuts; finely chopped |
| Ice cream |
INSTRUCTIONS
Grease two 1-pint straight-sided wide-mouth canning jars; line the bottom of each jar with waxed paper. Set aside. In a small bowl sitr together flour, sugar, baking soda and cinnamon, desired. Set aside. In a med. saucepan combine margarine, water, and cocoa powder; heat and stir till margarine is melted and mixture is well blended. Remove from heat; stir in flour mixture Add buttermilk, egg and vanilla; beat by hand till smooth. Stir in nuts. Pour mixture into the prepared canning jars. Cover the jars tightly with greased foil. (Place greased-side down on e h jar). Place jars in a 3 1/2, 4, 5, or 6-quart crockery cooker with liner in place. Cover; cook on high heat setting for 2 3/4 to 3 hours or till cakes spring back when touched and a long oden tooth-pick inserted near the centers comes out clean. Remove jars from cooker; cool 10 minutes. Unmold cakes; remove waxed paper. Serve warm or cool with ice cream. Makes 8 servings. * WARNING: Use only CANNING JARS for this recipe. Others may not be tempered to withstand the heat. Do NOT use coffee or vegetable cans as most contain lead and are painted or sealed with mat ials that may give off toxic gases when heated. Posted to Bakery-Shoppe Digest V1 #245 by "Lewis'" <lewises@flatoday.infi.net> on Sep 16, 1997
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