These brownies are cheesy, easy Combine the creamy...


May 03, 2000|By Suzanne Loudermilk

These brownies are cheesy, easy

Combine the creamy taste of Italian cheesecake with fudgy brownies in this easy-to-make dessert from POLLY-O: Beat 15-ounce container ricotta cheese, 1/2 cup sugar, 1 tablespoon cornstarch, 2 eggs and 1 teaspoon vanilla with mixer on medium until smooth. Prepare 1 package (21.2-ounce) brownie mix according to package directions. Spread , of brownie batter in 13-inch-by-9-inch baking pan lined with foil and lightly greased. Spread cheese mixture over brownie mixture. Drop remaining brownie batter by spoonfuls over cheese mixture. Cut through batter with knife several times to marbleize. Bake 50 minutes in preheated 350-degree oven or until toothpick inserted in center comes out clean. Cool in pan. Cut into 24 squares.

The scoop on scoops

Tonight, you really can scream for ice cream. Participating Baskin-Robbins stores are dishing out free scoops from 5 p.m. to 10 p.m. Stores include 2310 E. Joppa Road, Carney; 6305 Washington Blvd., Elkridge; and 9900 Reisterstown Road, Owings Mills.

A tender tip

Asparagus tip from Cutco Cutlery: Bright green color, rather than stalk thickness, is the best indicator of tenderness.

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