BYU Brownies

Delicious!  But in order to keep this under 200 calories, I had to make my piece smaller.


From the BYU Magazine
BYU Brownies
1 cup butter or margarine
½ cup cocoa
4 eggs
2 cups sugar
2 cups cake flour
½ tablespoon baking powder
½ teaspoon salt
¼ teaspoon vanilla
1 cup chopped walnuts (optional)

Directions: Melt butter.  Add cocoa and mix well.  Add remaining ingredients and mix well.
Pour batter into a greased 9X13 baking pan and bake at 350 degrees for 25 minutes.
Let cool then ice with mint icing.  Place into freezer for 5-10 minutes to stiffen the icing.
Remove from freezer and carefully smooth on a layer of chocolate icing.

Mint Icing
12 oz. powdered sugar
2 ½ oz. Crisco shortening
Dash of salt
2 oz. cold water
½ tsp. mint extract
1-2 drops green food coloring

Directions:  Combine all ingredients except shortening.  Mix until smooth.  Add shortening and mix 10 more minutes until smooth and fluffy.

Chocolate Icing
12 oz. powdered sugar
1.5 oz. hot water
1.5 oz butter or margarine
1.5 oz. melted chocolate chips
1 tablespoon corn syrup
¼ teaspoon vanilla

Directions: Mix the hot water, margarine, and powdered sugar until smooth and margarine is fully melted.  Add the fudge base, corn syrup, and vanilla.  Mix until smooth.

Polish Kolaczki

David did a report on Poland for school.  He could bring in something from that country, clothing, food, a dance etc.  He of course wanted to bring food.  So I found this recipe online.  I couldn't get them to stay folded together very well, but they still taste great!  I ate three of them before I calculated the nutrition facts.  I might have to have a small dinner tonight.  I filled them with the jam I had on hand, apricot, raspberry, and strawberry-raspberry.  Delicious!

Polish Kolaczki

Ingredients:

1 (8-ounce) cream cheese, softened

12 ounces (3 sticks) butter, softened

3 cups all-purpose flour

2 (14-ounce) cans fillings of choice (apricot, prune, raspberry, etc.)

Granulated sugar

Confectioners sugar

Directions:

1. Mix cream cheese and butter until light and fluffy. Add flour 1 cup at a time and mix well. Wrap dough in plastic and refrigerate for at least 1 hour.
2. Heat oven to 350 degrees. Roll out dough 1/4-inch on a surface that has been dusted with equal parts confectioners and granulated sugars (not flour), because the granulated sugar will act as ball bearings and help keep the dough from sticking. Cut into 2-inch squares. Place 1/2 to 1 teaspoon filling on center of each square. Overlap opposite corners of dough to the center over filling.
3. Bake for 15 minutes or when corners start to brown. Cool and dust with confectioners sugar. These tend to become soggy if held for several days, so store them tightly covered (or freeze) without the confectioners sugar. Dust with confectioners sugar just prior to service.