| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Desserts, Chocolate |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Shortening |
| 4 |
oz |
Sq unsweetened chocolate |
| 2 |
c |
Sugar |
| 4 |
|
Eggs; beaten |
| 2 |
tb |
Amaretto |
| 1 1/2 |
c |
Flour |
| 1/2 |
ts |
Salt |
|
|
Handful sliced almonds |
| 1/4 |
c |
Butter or margarine |
| 2 |
tb |
Half-and-half |
| 1 |
oz |
Sq unsweetened chocolate |
| 1 |
ds |
Salt |
| 2 1/2 |
c |
Powdered sugar, sifted |
| 2 |
tb |
Amaretto |
INSTRUCTIONS
AMARETTO FROSTING
Note: 2/3 cup powdered baking cocoa can be substituted for the chocolate
squares. Combine shortening (Crisco butter-flavored is good, or I've used
margarine to be cholesterol-conscious) and chocolate in heavy saucepan;
place over low heat, stirring constantly, until combined. Remove from heat
and cool. Stir in eggs and amaretto. Combine flour and salt; add to creamed
mixture, stirring well. Pour batter into a lightly greased 13 x 9 x 2" king
pan. Bake at 400 for 20 minutes; cool. Frost with Amaretto frosting,
sprinkle with sliced almonds (or arrange in flowery patterns). Cut into
squares. Note: 3 Tbs powdered baking cocoa can be substituted for chocolate
squares. Combine butter & chocolate in a heavy saucepan; place over low
heat and stir constantly until melted. Stir in half and half. Add powdered
sugar, salt, Amaretto, stirring until smooth. Yield: Enough frosting for 2
dozen brownies. (Original recipe from Gayle Scott, Chesapeake, VA) Shared
by JUDY VOCELKA, Prodigy ID# NFXS18B.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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