Thursday, 26 April 2012

Chocolate-Buttermilk Brownies






Chocolate-Buttermilk Brownies

Ingredients

2 cups all-purpose flour

2 cups sugar

1 teaspoon baking soda

¼ teaspoon salt

1 cup butter

⅓ cup unsweetened cocoa powder

2 eggs

½ cup buttermilk or sour milk

1½ teaspoons vanilla

1 recipe Chocolate-Buttermilk Frosting



Method



1.                  Preheat oven to 350°F.  Grease a 15 x 10x1-inch or a 13x9x2-inch baking pan; set aside.  In a medium bowl stir together flour, sugar, baking soda, and salt; set aside.

2.                  In a medium saucepan combine butter, cocoa powder, and 1 cup water.  Bring mixture just to boiling, stirring constantly.  Remove from heat.  Add the cocoa mixture to flour mixture and beat with an electric mixer on medium to high speed until thoroughly combined.  Add eggs, buttermilk, and vanilla.  Beat for 1 minute (batter will be thin).  Pour batter into the prepared pan.

3.                  Bake about 25 minutes for the 15x10x1-inc pan, 35 minutes for the 13x9x2-inch pan, or until a wooden toothpick inserted in the middle comes out clean.

4.                  Pour warm Chocolate-Buttermilk Frosting over brownies, spreading evenly.  Cool in pan on wire rack for 1 hour.  Cut into bars.



Chocolate-Buttermilk Frosting:



In a saucepan combine ¼ cup butter, 3 tablespoons unsweetened cocoa powder, and 3 tablespoons buttermilk.  Bring to boiling.  Remove from heat.  Add 2 ¼ cups powdered sugar and ½ teaspoon vanilla.  Beat until smooth.  If desired, stir in ¾ cup coarsely chopped pecans, toasted.



Chocolate-Cinnamon-Buttermilk Brownies

 

Prepare as Chocolate-Buttermilk Brownies, except add 1 teaspoon ground cinnamon to the flour mixture.





Chocolate-Buttermilk Brownies was made and prepared by Shirley-Ann Pearman



Photography by Shirley-Ann Pearman



Recipe was taken from Better Homes and Garden New Cook Book “14th Edition”; the chapter on Cookies and Bars; page 260.



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Sales and discounts available daily on many products.  Rewards are available to shoppers as well.








Thank You! 

Shirley-Ann Pearman




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Saturday, 21 April 2012

Swedish Rye Bread




Swedish Rye Bread
Ingredients
1 package active dry yeast
¼ cup warm water
¼ cup brown sugar
¼ cup light molasses
1 tablespoon salt
2 tablespoons shortening
1 ½ cups hot water
2 ½ cups stirred medium rye flour
3 tablespoons caraway seed or 2 tablespoons grated orange peel
3 ½ to 4 cups sifted all-purpose flour

Method

1.                  Soften yeast in warm water.
2.                  In large bowl, combine sugar, molasses, salt, and shortening.
3.                  Add hot water and stir till sugar dissolves.
4.                  Cool to lukewarm.
5.                  Stir in rye flour; beat well.
6.                  Add softened yeast and caraway seed or orange peel; mix well.
7.                  Stir in enough all-purpose flour to make a moderately stiff dough.
8.                  Knead on well-floured surface till smooth and satiny (about 10 minutes).
9.                  Place dough in lightly greased bowl, turning once to grease surface. 
10.              Cover; let rise in warm place till double (1½ to 2 hours).
11.              Punch down.
12.              Turn out on lightly floured surface; divide in 2 portions.  Shape each into smooth ball. 
13.              Cover; let rise 10 minutes.
14.              Pat dough in 2 round loaves; place on greased baking sheet.  (Or shape in 2 oblong loaves and place in greased 8½ x 4½ x 2½ - inch loaf dishes). 
15.              Cover and let rise in warm place till double (1½ to 2 hours).
16.              Bake at 375° about 25 to 30 minutes.
17.              Place foil loosely over tops last 10 minutes.  If necessary.
18.              For soft crust, brush with melted butter.  
19.              Cool on rack.

Swedish Rye Bread was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from Better Homes and Gardens New CookBook, the chapter on “Yeast Breads”, page 35 of the Third Printing 1970. 
Personal additions:
1 cup of hot milk and 1 cup of hot water in place of 1½ cups hot water .  Added 1 egg.   Added 4 tablespoons of shortening instead of 2 tablespoons.  Orange peel was used instead of caraway seeds.
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------------------------------------------------------------------------------------------------------------------

Shop online at Amazon.com your one stop shop with many departments, along with access to hundreds of the world's online stores such as Macys, JCPenney, Target etc.  

Sales and discounts available daily on many products.  Rewards are available to shoppers as well.



Thank You! 
Shirley-Ann Pearman


Recipe Marketing


Marketing Sites

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