let's start a dessert thread.....

Discussion in 'Recipes' started by snorton938, Apr 3, 2004.

  1. snorton938

    snorton938 Freshman

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    Double Peanut Butter Paisley Brownies

    Ingredients
    1/2 cup (1 stick) butter or margarine, softened
    1/4 cup REESE'S Creamy Peanut Butter
    1 cup granulated sugar
    1 cup packed light brown sugar
    3 eggs
    1 teaspoon vanilla extract
    2 cups all-purpose flour
    2 teaspoons baking powder
    1/4 teaspoon salt
    1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
    1/2 cup HERSHEY'S Chocolate Syrup

    Instructions
    1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.
    2. In large bowl, beat butter and REESE'S Creamy Peanut Butter. Add sugar and brown sugar; beat well. Add eggs, one at a time, beating well after each addition. Blend in vanilla.
    3. Stir together flour, baking powder and salt; mix into peanut butter mixture, blending well. Stir in REESE'S Peanut Butter Chips.
    4. Spread half of batter into prepared pan; spoon HERSHEY'S Chocolate Syrup over top. Carefully spread with remaining batter; swirl with metal spatula or knife for marbled effect.
    5. Bake 35 to 40 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into squares.

    Makes about 36 brownies.
     
  2. snorton938

    snorton938 Freshman

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    Apple Upside Down Cake

    A warm apple topping completes this yellow cake.

    1 package 12 ounces STOUFFER'S frozen Harvest Apples, defrost according to package direections
    2 tablespoons butter or margarine
    1/2 cup firmly packed dark brown sugar
    1 packet 9 ounces yellow cake mix
    2 eggs
    1/2 cup milk
    1 teaspoon ground cinnamon
    3/4 teaspoon ground ginger

    PREHEAT oven to 375°F.

    MELT butter in 9-inch-round cake pan. Sprinkle brown sugar over butter; spoon Escalloped Apples over brown sugar.

    COMBINE cake mix, eggs, milk, cinnamon and ginger; beat at medium speed for two minutes, stopping once to scrape bowl. Pour over apples.

    BAKE for 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately invert onto serving platter; serve warm or at room temperature.

    Serving Size: 6
     
  3. khounba

    khounba Founding Member

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    Here is a great recipe for a White Chocolate Bread Pudding. It comes from the Chef in our Restaurant Tourism program.

    I almost wish I hadn't found this thread.
     
  4. Berge

    Berge Freshman

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    Wow... I've never seen this sub-forum before...

    Seriously..

    I've seen the Good Eats one, but not the Recipes.

    Man was this popular when snorton was around, then it died.....

    I will definately look around here for some damn good... damn strong food..
     

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