DESSERTS


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Two-Tone Fudge Brownies
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1 cup (6 oz) semisweet chocolate chips
1/2 cup butter or margarine, softened
1 cup sugar
1 eggs
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1/4 tsp baking soda
3/4 cup chopped walnuts
Cookie Dough Layer:
1/2 cup butter or margarine, softened
1/2 cup packed brown sugar
1/4 cup sugar
3 tbls milk
1 tsp vanilla extract
1 cup all-purpose flour
1 cup (6 oz) semisweet chocolate chips
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In a microwave-safe bowl, melt chocolate chips. Cool slightly. In a mixing bowl, cream butter and sugar. Add eggs and vanilla; mix well. Stir in melted chocolate. Combine flour and baking soda; add to batter. Stir in walnuts.
Spread into a greased 13x9x2-in. baking pan. Bake at 350 degrees for 16-22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
In a mixing bowl, cream butter and sugars. Beat in milk and vanilla. Gradually add flour. Stir in chocolate chips. Drop by tablespoons over cooled brownies; carefully spread over top. Cut into squares. Store in the refrigerator.
Cookie dough layer is not baked and does not contain eggs.
For faster recipe, use store bought brownie mix and cook according to package directions.
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Apple Crisp
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6 Apples
1/2 cup sugar
1/2 tsp cinnamon
2 tsp lemon juice
Topping:
1/2 cup sugar
3/4 cup sifted flour
1/2 tsp salt
1/2 tsp butter or margarine
1/4 cup chopped nuts (optional)
  1. Butter an 8x8x2-inch baking dish or 6 cup casserole
  2. Pare, core and slice apples. Combine sugar, cinnamon and lemon juice and mix with fruit; turn into prepared baking dish.
  3. TOPPING: Crumble together sugar, flour, salt and butter. Mix in nuts (optional) and top apples with crumbly mixture. Bake at 375 degrees for about 45 minutes or until apples are tender and topping is nicely browned. Makes 6 to 8 servings.
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Cascaron
(Filipino Rice Balls)


2 cups mochico rice flour
1 cup coconut flakes
1-2 cups water
1/2 cup sugar
Dark brown sugar mixed with water to dip balls in after frying

Mix all the ingredients together. Roll into 1-in balls and fry in oil. While still hot, coat balls in brown sugar mixture.

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Chex Puppy Chow

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9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar


1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.


High Altitude (3500-6500 ft): No change.