Blond brownies make holidays a bit brighter

Recipe Finder

November 20, 1996|By Ellen Hawks | Ellen Hawks,SUN STAFF

Want a modicum of help to avoid getting into a holi-daze? Try these cookie recipes to put you in a festive mood.

Although the recipes have some similarity, they taste very different, and one ingredient variation makes them entirely different.

A blond brownie request came from Jeanne Valentine of Bel Air, who wrote that she enjoyed this brownie in "the '60s in West Virginia. It was made with Bisquick, brown sugar and more."

Veronica Collier of Severna Park and Margaret E. Britt of Baltimore sent in identical recipes taken from a Bisquick cookbook. The book identifies them as "golden chip bars."

Blond brownies

Makes 4 1/2 dozen

2 cups Bisquick baking mix

1 1/2 cups packed brown sugar

3 eggs

1 teaspoon vanilla

1 cup semisweet chocolate chips

1 cup chopped nuts

1/2 cup flaked coconut

powdered sugar (optional)

Heat oven to 350 degrees. Grease and flour a 13-by-9-inch pan. Mix all ingredients and spread in pan. Bake until a wooden pick inserted in center comes out clean, 30 to 35 minutes.

Sprinkle with powdered sugar while warm if desired. Cool; cut into bars about 2-by-1-inch each.

Chewy bars

Lemon nut coconut bars was the request of Teresa, no address, and her answer came from Elaine Guntner of Ellicott City, who included a variation.

Coconut chews

Yields approximately 32 cookies

3/4 cup powdered sugar

3/4 cup shortening, (half butter and half margarine) softened

1 1/2 cups all purpose flour

2 eggs

1 cup packed brown sugar

2 tablespoons flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon vanilla

1/2 cup walnuts chopped

1/2 cup coconut (flaked)

orange-lemon frosting (recipe follows)

Heat oven to 350 degrees. Mix powdered sugar and shortening. Stir in 1 1/2 cups flour. Mix well and press in an ungreased oblong pan 13-by-9-by-2 inches. Bake until golden brown, 12 to 15 minutes.

Mix remaining ingredients and spread over baked layer. Bake 20 minutes. Cool. Frost with orange-lemon frosting. Cut into bars 3-by-1-inches.

Variation: Substitute 1 cup chopped pecans for the walnuts and coconut.

Orange-lemon frosting

1 1/2 cups powdered sugar

2 tablespoons margarine or butter, melted

3 tablespoons orange juice

1 teaspoon lemon juice

Mix well and frost baked layer.

Recipe requests

Ernest L. Carter of Perry Hall would like to have a recipe for pine nut cake like that served at Tio Pepe Restaurante.

Donna Lee Mayhew of Dundalk is looking for a dipping chocolate for fruits that becomes hard and crunchy when chilled. "Most of the dipping chocolate I have tried stays soft and messy. I would like to have a dip made from cocoa that would make it low fat."

Gail Green of Owings Mills has been "trying to find a recipe for Southern corn bread stuffing that my grandmother, Ginny Glazer, used to make. It had white cornmeal, sage, eggs and was baked, then crumbled and then had chicken broth mixture poured over it. Then rebaked. It also had chopped onions. We've tried to re-create this recipe to no avail," she wrote.

Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes.

If you are looking for a recipe or can answer a request, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. Please note the number of servings each recipe makes. We will test the first 12 recipes sent to us.

Pub Date: 11/20/96

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