| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs, Grains |
Jewish |
|
24 |
Servings |
INGREDIENTS
|
|
Grease for the pan |
| 1 |
c |
Sifted all-purpose flour |
| 1/3 |
c |
Solid white vegetable shortening |
| 1/2 |
c |
Firmly packed dark brown sugar |
| 2 |
tb |
All-purpose flour |
| 1/2 |
c |
Chocolate malted milk powder |
| 1/2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 2 |
|
Eggs (graded large) |
| 2/3 |
c |
Sugar |
| 1 |
c |
Grated coconut |
| 1 |
c |
Chopped nuts |
INSTRUCTIONS
From: Kosher Cookery, Classic And Contemporary By Francis R. AvRutick
(1991) Makes 24 two inch squares
Two favorites, malted milk and brownies, are combined to make these holiday
treats. There is no chocolate to melt. The secret ingredient is the
chocolate-flavored malted milk powder.
Preheat the oven to 375 deg.F. Lightly grease an 8 x 12 inch pan.
With a pastry blender, combine the cup of flour, shortening, and brown
sugar until crumbly. Pat the mixture into the prepared pan. Bake for 10
minutes. Do not turn off the oven.
Into a small mixing bowl, sift together the 2 tablespoons flour, malted
milk powder, baking powder, and salt. In a medium bowl, with an electric
mixer, beat the eggs very well. Gradually beat in the sugar. toss the
coconut and nuts with the sifted dry ingredients. Add to the beaten egg
mixture. Blend well. Pour the batter into the baked crumb mixture. Bake for
25 minutes. Cool then cut into 2 inch squares.
Note: These dainties may be cut and served finger-fashion. Or cut into
large squares and top with a dollop of whipped cream or a scoop of ice
cream.
Posted to JEWISH-FOOD digest V97 #044
From: LeiG@aol.com
Date: Fri, 4 Oct 1996 18:51:38 -0400
A Message from our Provider:
“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”