By Andy Bedwell
Holidays are a time for special touches. We decorate the house for the season, inside and out. We also dress up our dinners and desserts. Let’s bake some bars this week and save them for the holidays.
Snow Covered Brownies
4 eggs
2 cups sugar
1 cup butter
1/2 cake chocolate, melted over hot water
(4-ounce) unsweetened chocolate bar
1 cup flour
1/2 teaspoon salt
1 teaspoon vanilla
1 1/2 cups chopped pecans
White Fudge Icing
2 cups sugar
3/4 cup Pet evaporated milk
Dash salt
2 tablespoons butter
1 teaspoon vanilla
(Add butter and vanilla after icing is cooked)
Cream butter and sugar together. Add eggs one at a time. Add vanilla and chocolate, add flour and mix well. Stir in pecans. Bake in a 101/2 x151/2 jelly roll pan lined with greased wax paper. Bake at 350 degrees for 35-40 minutes. Turn out of pan when cold. Cook icing until it forms a soft ball in cold water. I usually make 1 1/2 recipes of this icing. I love lots of icing.
1 1/2 recipes of White Fudge Icing…
3 cups sugar
1 1/2 cups Pet milk
2 dashes salt
3 tablespoons butter
2 teaspoons vanilla
Andy’s Note: I will never forget the night that I tried this brownie. I had been invited to a Tupperware party about 25 years ago. The lady hosting the party had several snacks for us to eat. Naturally, I headed to the sweets. When I tried this brownie, I really did think that I had died and gone to Heaven. This is not the easiest brownie to make, but never will you be disappointed in the results. This is a chocolate lover’s delight.
Brown Sugar Brownies
1 stick margarine
1 box light brown sugar
3 eggs
2 cups plain flour
1 teaspoon vanilla
Cream butter and sugar together. Add eggs one at a time, alternating with flour, beating well. Add vanilla and nuts. Spread in a greased 9×13-inch pan. Place in a cold oven and bake at 300 degrees for one hour. Let cool before cutting.
Andy’s Note: Jenny Allen Bishop gave me this recipe when she was in school at Gaston. I remember her telling me how good these brownies were, and then I just HAD to have the recipe. Thanks, Jenny, for sharing this recipe with me. It is one of my favorites and so are you. Love you, Jenny!
Happy Christmas Cooking, Andy
“Southern Cooking with Andy Bedwell” may be purchased at The Messenger at 1957 Rainbow Drive.
