| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Jewish |
Desserts |
1 |
Servings |
INGREDIENTS
| 1 |
|
Stick Margarine |
| 1 |
c |
Sugar |
| 4 |
|
Eggs |
| 1 |
ts |
Vanilla |
| 16 |
oz |
Chocolate Syrup; can |
| 1 |
c |
Flour |
| 3 |
tb |
Flour |
| 2 |
c |
Powdered Sugar |
| 2 |
ts |
Milk |
| 1/4 |
ts |
Peppermint Extract |
| 5 |
dr |
Green Food Coloring |
| 3 |
oz |
Cream Cheese |
| 1/2 |
ts |
Vanilla |
| 1 |
c |
Chocolate Chips |
| 6 |
tb |
Margarine |
INSTRUCTIONS
Oven at 350°. Mix together 1 stick margarine, 1 c. sugar, eggs, 1 tsp.
vanilla, syrup, all flour until smooth. Put in 13 x 9" greased pan. Bake
for 20 minutes.
Mix together powdered sugar, milk, extracts, food coloring and cream
cheese. Spread over the COOLED cake. Refrigerate until hard. OR use: 8 oz.
cream cheese (softened in microwave), 14 oz. Eagle Brand Sweetened
Condensed Milk, 2 eggs, 1 1/2 tsp. peppermint extract; green food coloring.
Beat cream cheese until smooth; add remaining ingredients. Mix well. Pour
over brownie. Bake until lightly browned. Cool.
Melt chips and 6 TBS. margarine. Let cool and spread on top of dessert. OR
use: ready-made chocolate frosting.
Refrigerate until just before serving. Cut into small squares to serve.
Store in refrigerator. Can freeze dessert.
Posted to JEWISH-FOOD digest by SuperSecDD@aol.com on Sep 7, 1998,
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