I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Tuesday, January 19, 2016

Creme de Menthe Brownies

1 cup sugar
1 cup flour
1/2 tsp. salt
1/2 cup butter (or butter Crisco)
4 beaten eggs
1 tsp. vanilla
15 oz. chocolate syrup

Mix all ingredients together.  Pour into greased and floured 9 x 13 pan.  Bake at 350 degrees until brownies test done.  Ice with mint icing and cover or drizzle with chocolate glaze.  Refrigerate.  Cut in squares to serve.

Mint Icing:
 
2 cups powdered sugar
2 Tbsp. green creme de menthe
1/2 cup butter

Mix together and beat until smooth.  If too stiff, add more creme de menthe.  Spread on cool brownies and refrigerate.

Chocolate Glaze:

6 oz. (1 cup) chocolate chips (or use 1 1/2 cups for fudgier glaze)
6 Tbsp. butter
 
Melt together in microwave and stir.  Drizzle in lines over icing or refrigerate until cool but spreadable (about 20 minutes) and spread over icing. 

Joan McLain, a friend from church, made enough of these brownies to feed everyone at a St. Patrick's Day dinner at the church with some left over.  The frosting is a delicate green, and they taste good too.

 

 
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