ķĸ
ሑሑሑሑሑሑሑሑሑሑሑ ᇺ ሑሑሑሑሑሑሑሑሑሑሑ
BUTTER-NUT SHORTBREAD BARS
49
1 cup butter or
margarine, softened
1 cup firmly packed
brown sugar
2 cups all-purpose flour
1 teaspoon baking
powder
1
⁄
2
teaspoon salt
2 egg whites
1 cup chopped walnuts or
pecans
Place butter and brown sugar in mixer bowl. Attach
bowl and flat beater to mixer. Turn to Speed 2 and
mix about 1 minute. Stop and scrape bowl. Add
flour, baking powder, and salt. Turn to Speed 2 and
mix about 1
1
⁄2 minutes, or until soft dough forms.
Press dough into greased 15
1
⁄2x10
1
⁄2x1-inch baking
pan. Beat egg whites with fork until slightly foamy.
Brush dough with egg whites, using only as much as
needed to cover lightly. Sprinkle with chopped
walnuts.
Bake at 375°F for 20 to 25 minutes. Cut into bars
while warm. Cool on wire rack.
Yield: 30 servings (1 bar per serving).
Per serving: About 139 cal, 2 g pro, 14 g carb,
8 g fat, 17 mg chol, 114 mg sod.
1 cup margarine or
butter, softened
4 squares (1 oz. each)
unsweetened chocolate
2 cups sugar
1 teaspoon vanilla
3 eggs
1 cup all-purpose flour
1
⁄
2
teaspoon salt
1 cup chopped walnuts or
pecans
Melt
1
⁄2 cup margarine and chocolate in small
saucepan over low heat; cool. Place remaining
1
⁄2 cup
margarine, sugar, and vanilla in mixer bowl. Attach
bowl and flat beater to mixer. Turn to Speed 2 and
mix about 30 seconds. Turn to Speed 6 and beat
about 2 minutes. Turn to Speed 4. Add eggs, one at
a time, beating about 15 seconds after each
addition. Stop and scrape bowl.
Add cooled chocolate mixture. Turn to Speed 2 and
mix about 30 seconds. Stop and scrape bowl. Add
all remaining ingredients. Turn to Stir Speed and
mix about 30 seconds, or until well blended.
Pour into greased and floured 13x9x2-inch baking
pan. Bake at 350°F for 45 minutes. Cool in pan on
wire rack and cut.
Yield: 36 servings (1 brownie per serving).
Per serving: About 143 cal, 2 g pro, 16 g carb,
9 g fat, 18 mg chol, 93 mg sod.
FUDGE BROWNIES
ሑሑሑሑሑሑሑሑሑሑሑ ᇺ ሑሑሑሑሑሑሑሑሑሑሑ
