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Butterscotch Brownies

16 Servings
Cookies
Uncategorized
Cookies Egg Butter

2/3 c Flour
1 ts Baking powder
1/4 ts Salt
1/4 c Butter
1 c Packed brown sugar
1 Egg
1 ts Vanilla
3/4 c Nuts — chopped

Preheat oven to 350 degrees. Sift flour with baking powder and salt and set aside. Melt butter in a saucepan over low heat, add sugar, and stir until dissolved; cool 5 minutes. Beat in egg and vanilla, mix in dry ingredients and nuts. Spoon into a greased 8×8 pan and bake 30-35 minutes until brownies just begin to pull from sides of pan. Cool in pan on a rack before cutting. Recipe By : The Doubleday Cookbook From: Alison Meyer Date: 05-10 Cooking Posted to MM-Recipes Digest by “Rfm” and lt;Robert-Miles and at;usa.net and gt; on Aug 28, 98
from BigOven Recipe Software and 160,000 Recipe Archive

Stuffed Peppers

6 Servings
Peppers
italian/American


1 pound ground beef
1/2 cup uncooked long grain white rice
1 cup water
6 green bell peppers
2 cans tomato sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
taste
1 teaspoon Italian seasoning

Preheat oven to 350 degrees F (175 degrees C). Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned. Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.) In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers. Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.
from BigOven Recipe Software and 160,000 Recipe Archive

Pear Frangipane Tart

8 Servings
Pear
French
sweet almond warming tart coffee coffee

1 sheet puff pastry
1 can pears about 8 halves
1/2 cup blanched almonds
3/4 cup sugar
1 egg
1 egg yolk
1/2 cup flour
1 cup milk heated until almost boiling
3 tablespoons butter
1/2 teaspoon almond extract
1 1/2 teaspoon vanilla extract

1. Preheat oven to prebaking temperature specified on the puff pastry package. Thaw the puff pastry as instructed on the package and gently use to line 2 10 inch tart pans with removable bottoms. Cut away excess with a sharp knife. Pre-bake as directed on the package. (You can also use a 9×9 inch square baking dish, not as elegant but equally as tasty). 2. Preheat oven to 350 degrees. 3. Heat a skillet over medium high heat and toast the almonds until they are pale brown, about 10 minutes. 4. In a food processor, process the toasted almonds with the flour for a couple of minutes. In a mixer or with a whisk, beat the egg and egg yolk with the sugar until pale yellow. Stir the almond/flour into the eggs/sugar until incorporated. Then, slowly add the hot milk while stirring. 5. In a saucepan over medium low heat, cook the mixture for about 5 minutes, stirring often. Remove from heat and add the almond and vanilla extract. 6. Arrange the pear halves in a circle on the pre-baked puff pastry. Pour or spoon the almond mixture onto the puff pastry around the pears. 7. Bake about 30-35 minutes until the tart is solid and has browned slightly. Allow to cool slightly before cutting.
from BigOven Recipe Software and 160,000 Recipe Archive

Classic Sundae

1 Serving
Ice Cream
American
Desserts No Cook Kid Friendly Easy Quick Easy Cleanup

2 scoops Vanilla ice cream
2 tablespoon Chocolate sauce
4 whole Marischino Cherries
— OPTIONAL —
Whipped cream
Nuts
Bananas

Step 1: Make the sundae look like the picture. Step 2: Enjoy :-).
from BigOven Recipe Software and 160,000 Recipe Archive

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