| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
All-purpose flour |
| 2 |
c |
Granulated sugar |
| 3/4 |
c |
Unsweetened cocoa |
| 1/2 |
ts |
Salt |
| 1 |
c |
Butter-flavored shortening |
INSTRUCTIONS
The following recipes and tips were in an article in the Food Day section
of the Oregonian. They are from Marnie Swedberg, author of "Marnie's
Kitchen Shortcuts."
Makes 4 1/2 cups, enough for 1 batch of brownies
Combine flour, sugar, cocoa and salt; cut in shortening. Store in airtight
container at room temperature for up to 6 months.
To make brownies: Preheat oven to 350 degrees. Beat 4 eggs and 1 teaspoon
vanilla until foamy. Add 4 1/2 cups dry mix and 1 cup chopped nuts and stir
until well-blended. Pour into 9-by-13-inch pan. Bake for 25 minutes. Cool
and serve. Makes 24 brownies.
Tips:
* Store homemade mixes in airtight, moisture-proof containers or in
resealable freezer bags. Swedberg prefers sour cream and cottage cheese
containers; for large batches, she uses ice cream buckets and deli
containers.
* Mixes containing shortening or bread crumbs will stay fresh for six
months. Spice mixes will stay fresh longer, but tastes and aromas may
decline with age. Freezing extends shelf life.
* An empty shoe box works well as a "filing cabinet" for plastic freezer
bags filled with dry mixes.
* Label mixes as you prepare them. Include the name of the mix, date
assembled and use instructions. Try self-adhesive labels or a small square
of paper taped to the container.
* Assembly will go more quickly if you use two sets of measuring utensils:
one for dry ingredients and the other for shortening.
Posted to JEWISH-FOOD digest by "Julie D. Welch" <jwelch176@hotmail.com> on
Aug 06, 1998, converted by MM_Buster v2.0l.
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